Seasoning: a tbsp of wine, a tsp of salt, a little pepper.
How to make it:
Clean the trout, cut it into three pieces, put it into boiling water and bring it to a boil, then reduce the heat and add one tbsp of wine and cut the ginger. Cut the tofu into thick slices and cook for ten minutes, then put in the squash and add salt to taste. Finally, add the sliced tomatoes and cook for five minutes, then remove from the heat and serve, sprinkle with chopped green onions and pepper.
Note: can not cook on high heat, otherwise the soup will be cloudy; if there is foam to remove, the soup can be refreshing.
Carp soup:
Materials: carp, ham, green onions and ginger.
Seasoning: salt, alkali wine a little
Practice: crucian carp clean, dry. Burn hot oil, crucian carp money fried to golden brown, fish out, put in a casserole with water, casserole on the fire, boil, add ham, green onions, ginger, seasoning, simmer for thirty minutes can be.
Note: Carp must be fried to slightly charred, and then add ingredients to cook, so you can make the soup sweat more thick white fresh.
Douban fish practice
Douban fish, Sichuan home cooking. Fresh fish is cooked with Pixian Douban (郫县豆瓣) and other seasonings
and made into a dish. It is characterized by its reddish color, tender fish meat, strong flavor of bean flap, salty and fresh
slightly spicy with a touch of sourness and sweetness.
Raw material: live fish.
Seasoning:
Bean petals, ginger, garlic, salt, cooking wine, soy sauce, sugar, scallions, flavor essence.
Method:
Live fresh fish, after clean, on both sides of the light graver 5 knives. Place a frying pan on a high flame, add vegetable
oil and cook until 210 ℃, then fry the fish until both sides are slightly yellow. Reserve some oil and transfer the fish to the side of the pan. Stir-fry bean curd, ginger and garlic, add broth, salt, wine, soy sauce and sugar. Add broth, salt, wine, soy sauce and sugar. Add fish, cook over medium heat for 10 minutes, then broil until fish is cooked through; serve on fish
dish.
Thicken the fish with starch, add chopped scallions and seasoning, drop a little vinegar and mix well,
Pour over the fish.
Chopping chili practice:
Take a number of fat red pepper, wash (note that the wash do not go to the tip), air-drying water for two days, chopped with a knife, and then put salt, salt, salt vigorously, salt and chopped chili pepper stirred and even (here is another trick, if the amount of production is not too much, and personal taste is not too heavy, it is recommended that you do not have to put too salty). Then sealed into the altar more than half a month before opening.
Chopped pepper fish head practice:
Raw materials: bear fish head a (also known as fat fish head)
Seasoning: chopped peppers, ginger, green onions, monosodium glutamate (MSG), cooking oil
Methods:
1, ginger julienne, if you want to be lazy, sliced also said.
2, green onion washed and cut into two minutes long small section.
3, the bear fish head treatment, cleaned into a large dish (pay attention to find a slightly deeper dish).
4, in the fish head spread some ginger or ginger.
5, Kuai four or five spoons of chopped pepper spread on the fish head, the amount of chopped pepper according to the personal taste of the weight of the decision, the mouth is light less put some children, the mouth is heavy put a little more. Anyway, I do not like to put too much. If it is too dry, you can add a small cup of cold water to the dish.
6. Sprinkle a few capsules of mirin and add a few drops of cooking oil.
7: Place in a steamer, light the fire, and steam for ten minutes.
8: Start the pan and sprinkle some small green onions.
How to make grilled eel
To make grilled eel you need Japanese sake, Japanese soy sauce, and preferably Japanese purple ginger. It's really easy to do,
1. First, you need to make the coating for the grilled eel. It's a 1:1 ratio of Japanese sake, Japanese soy sauce, and some sugar, simmered in a pot to make a thick sauce, and if you want to get rid of some of the fishy smell, you can add a little bit of Chinese cooking wine.
2. Spread the sauce evenly on the eel slices and sprinkle some pepper powder on it. Then grill the eel in a pan over medium heat, turning it over a few times, until the eel is bright and shiny.
3. Eat it with some Japanese purple ginger.
I know that there is a good eel sauce out there, just put it on and grill it, or if you don't want to bother, you can buy it and grill it.
Sauerkraut practice (full illustration)
1, usually with grass carp or black carp is good.
2, wash the fish, pay attention to wash the black membrane in the abdominal cavity.
3, cut off the fins. (It's also good to dry it and make shark fins ...... haha)
4, cut the fish into segments. Cut it randomly.
5, with the hand pressure on the fish section, the other hand with a knife sticking to the fish spine along the upper edge of the push close to feel the position of the fish bone, timely adjustment of the direction of the line knife. The head of the fish to cut, sliced down the fish meat, and the rest of the fish bones ...... If you like to eat even the bones together, you can also ignore this step. Oh
7, the slice down the fish placed horizontally, along the fish tail to the direction of the head of the fish with a knife one by one under the thickness of each slice of about 5-7 millimeters or so Note! The direction do not get reversed, or cook out of the fish will be broken ~ ~
8, take an egg, left and right hand pour a pour, pressed out of the egg white standby
9, the fish bone cut into segments, and the fish fillets fish head together in a pot, add salt and wine mix, and then put the egg white to grasp and mix evenly, let stand for 20 minutes ~
Waiting for a while, hehehe
10, sauerkraut ........................ cuihua, on the sauerkraut 。。。。 One or two packets are fine, put more if you like.
11, cut sauerkraut, into sections
12, the pot of oil to heat, preferably a large oil, but in order to ...... or do it with ordinary oil! Pour into the cut sauerkraut stir-fry .................. and then add water or broth to boil
13, first into the fish head and fish bones, simmer for 5-7 minutes
14, under the other fish fillets, high heat 2-3 minutes ~ If you do not like the fish head, you can not fish head, omitted
15, put salt, pepper, pepper, MSG and other seasoning, a pot of delicious yeast vegetables fish is finished!
The practice of tomato fish
Fish, preferably no more than a pound and a half, if only a can of tomato sauce. Remove the head and bones, and cut the fish into large thin slices.
Fry the head and bones of the fish in lard and simmer with ginger to make a snowy broth.
One large tomato, cut into mush; one potato, cut into small dices, preferably pressed into mashed potatoes.
Fish fillets are flavored with cooking wine (slightly more), salt and white pepper. Use plenty of salt and pepper. No matter how you cook the fish, it's important to flavor the fish beforehand, because in the final dish, most of the fish's flavor comes from this process.
Heat the oil in a clean pan, and when it's about 60 percent hot, add the ginger and rice and sauté, followed by the tomato puree and mashed potatoes, and stir-fry well. A can of tomato sauce poured, stirring evenly, stirring low heat until turning sand. (You can also feel free to add some seasoning, what you want to eat what to add.)
Then pour the previous fish head and fish bone soup (fish head and fish bone was fed to my cats and dogs), the right amount of chicken essence, the right amount of salt, the right amount of white pepper, the right amount of sugar, simmer for a few minutes. Put the fish slices in and slide them apart. When the fish fillets turn white, sprinkle enough chopped green onion and you can start the pot.
How to Cook Fish
A.
1. Buy mackerel, cut into fillets.
2. Sizing the fish fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)
3. A little water boiled, put the fish fillets scalded (80% can be), and immediately fish out. Load pin pot, water do not.
4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan when the color of the pepper is slightly black, the oil poured on top of the fish fillets.
5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.
6. When the oil is poured on, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiled fish must be a little bigger.
2.
Raw materials: Bass (Bass or Perch two are translated into bass, try it yourself)
or Tilapia (Tilapia)
or Catfish (Catfish) can be, preferably live fish, do not use carp (Carp)
A
A
Applications: Bean sprouts, or your favorite vegetables
These are the main ingredients. , or their favorite vegetables
Seasoning: ginger (a large piece, pat loose slices), garlic (one head, slightly pat can, do not have to cut), onion moderate
Bean petals (or chopped peppers), peppercorns, dried red chili peppers, chili powder,
Salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, cooking oil
Additional: cornstarch, cooking wine, a little salt, egg white one
Another: raw flour, cooking wine, salt, an egg white < /p>
Practice:
1, kill the fish and wash, chop off the head and tail, sliced into fish fillets, and chop the rest of the fillet into several pieces. The fillets are scratched with a little salt, cooking wine, cornstarch and an egg white and marinated for 15 minutes. (The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, the bean sprouts after washing, into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a little salt, standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, be careful hot!
Eat it!!!!
For the big note:
1, the amount of water to cook the fish should not be too much, in order to the fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fillets will be exposed.
2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.
3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, I think, the U.S. bought peppercorns and chili peppers are not as fragrant as the domestic ones, so it is better to fry them before splashing oil. The domestic material is good, so you can just splash hot oil on the chili peppers.
5, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac and so on, is boiled fish hot pot. Or simply the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line
Responders: FBI agent's magazines - lifter five 8-5 19:40
Other Answers*** 4
Several kinds of fish soup
Fish head tofu soup
Large lake chub fish head a, cleaned and split, paddle the oil and add onion and ginger, clean water and seasoning, the first high-fire boil, skimming foam, and then turn the fire stew for two hours, boiled and milk as white, add tofu block, and then cook for a while, can be.
Add a few slices of lettuce when starting the pot.
The fish is tender and smooth, and the vanity of the tofu and lettuce is soothing to drink.
River Carp Soup
Take more than half a catty of fish a, in the frying pan on both sides of the brown, add ginger pieces of onion knots, and sprinkle some shrimp dried scallops, yellow wine and ham must not be missing.
Wen fire boil for an hour, until the soup color milky white, on the table sprinkled with some green onions, pleasing to the eye.
(Tip: If you're short on time and the soup is lacking in color, you can quietly add some coffee mate, which will instantly make it look fake.)
In winter, put some radish to boil together, the taste is better, with a farmhouse flavor.
Fish Head Vermicelli Soup
Large lake chub head a, cleaned and split, start the oil pan, sautéed three or five small chili peppers, and then sautéed garlic two or three, and then pushed the head of the fish into the pot, to be the head of the fish was golden brown, add onion and ginger seasoning and water, and then add the old soya sauce, soy sauce, moderate amount of a little sugar.
Stew until the soup is red, push in the vermicelli, start the pot, sprinkle a few garlic leaves.
The fish is delicate, the skin is elastic, and the soup is spicy and fresh, but not too hot, definitely appetizing.
Shrimp and Chai Soup
Shrimp and Chai Fish is a small, heavily salted and dried fish, fried in oil, and a thin porridge, which is a great comfort to the cold life.
Purchase fresh shrimp Chai three or four, fried with water, onion and ginger, yellow wine and seasonings and a little open ocean, high-flame cooking for ten minutes.
The fish is tender, the soup is milky white, inexpensive, homemade flavor.
Swordfish bamboo shoots soup
Two or three swordfish, wrapped in gauze to cook, fish bones, add onions, ginger, wine and other seasoning, and then put into the bamboo shoots and peeled turnips to cook a small acrid, when the pot dripping a little lard, taste fresh.
Eel and egg soup
Wash a large eel bone, yards in a casserole, add a garlic, onion knot, a ginger, pouring wine two two, add enough water with a slow fire hanging eight hours, and then fished out the eel bone has been broken into a section of the eel bone, keep the soup, every other day to burn slices of fish, egg soup, you can also cook eel and egg soup, sprinkled with parsley, the amount of fresh, incomparable.
Coriander yellowtail soup
Small yellowtail six or seven, blanch in boiling water, use chopsticks to scrape down the fish meat to be used.
The pot is hot, pour a little oil, sautéed onions and ginger, plus the night before with the tamarind fish bones into the soup, add Kai Yang or dried scallops, and then add some chopped chickpeas, boil and push into the fish, and then beat an egg, and finally thickening, pots loaded with sea bowls, the top sprinkle cilantro and ham, and then sprinkled with a little pepper, the taste of the special good.
The key to this soup is thickening, it is not easy to be too thick, thick is like paste, can not get lumps; not easy to be too thin, thin is like juice, no form.
Thin and thick appropriate, smooth and delicate, moist and refreshing.
Blackfish soup
Blackfish cut into thin slices in the middle, fish head and tail first into the original soup, and then blanch the fish into the soup.
Fish soup is fresh, fish meat is tender, rich in nutrients
Reference:
Respondent: Anonymous 8-5 19:38
I do:
The fresh fish cleaned and washed, in the body of the fish cut a few knives, stuffed into the mix of onion, ginger, garlic, salt, pepper soak for half an hour; pot of oil (can not over the body of the fish) into the sugar simmering, keep stirring so as not to sugar hu drop, after the discoloration of the fish (fish on the body of the onion, ginger, garlic should be removed, but not to Hu off), the fish (fish on the body, but not the onion, ginger, garlic to be removed, but not to Hu off. Otherwise, it will be Hu off, but do not throw away the pot with the explosion) into the pot to fry stereotypes, while the sugar will be covered in fish fish will look very tasty look, 8 mature take out to be used; burst the pot, the fish from the body of the onion, ginger, garlic sauteed out of the flavor into a small amount of salt, sugar, soy sauce and chicken, and then put the fish in the stir-fry on the Zi'er can be out of the pot ~~~~~~~~~~~~ is very tasty oh ！！！！！！
There is also a Heilongjiang practice: is to wash the fish directly into the water to cook, at the same time into the onion, ginger, garlic, salt and other seasonings ...... cook for more than an hour, that is, you can see the soup is very thick time to eat, but also can be put into the cabbage, eggplants, wide vermicelli is also very good ... ... ...that fish pot store are like this, very delicious, I also tried myself ~~~~~ soup is very fresh ~~ ！！！！ You can also try to see oh