sweet and sour fish is a common dish in the menu, and its taste is sweet and sour, and its practice belongs to cooking, but how to make sweet and sour fish is the best, mainly depending on your own taste and habits.

the characteristics of the dishes

are fresh and tender, sweet and sour, and tender on the outside. The meat is delicious and has no fishy smell, which can stimulate the appetite. Golden color, sweet and salty. This dish is beautiful in shape, vivid in image, tender in the outside, sweet and sour, and delicious with wine and diced rice.

making method

practice 1

making ingredients category: home cooking tonic nourishing recipe eyesight improving recipe liver nourishing recipe hypertension recipe main ingredient: grass carp 1g auxiliary material: green pepper 3g onion (white skin) 1g seasoning: jiangmi wine 2g scallion 1g ginger 8g soy sauce 1g white sugar 2g vinegar 15g salt 2g sesame oil 2g starch (corn) 1g vegetable oil 2g making process. Peel garlic and cut it into powder. 2. Heat 1 tablespoon of oil in the pot, add minced garlic and diced onion until fragrant, and add other materials to boil for about 2 minutes. 3. Peel and wash carrots and shred them; Wash and shred shallots; Wash ginger slices and shred them; Wash green beans, blanch them in boiling water, and drain them. 4. Scale the flat fish and wash the internal organs. Cut several knives on both sides of the fish, sprinkle with shredded ginger and steam in a steamer. Take one third of the original juice of sweet and sour sauce and pour it on the steamed flat fish. Sprinkle with shredded onion, shredded carrot and green beans to serve. Tips for making sweet and sour fish: If there is leftover juice, the vegetable residue can be removed, filtered, stored in cold storage and reused.

Method 2

Production process 1. Wash the fish phosphorus, fins, gills and internal organs, cut a knife to the fish bone every 2 cm on both sides of the fish body, and then cut 1.5 cm along the bone to turn the fish up. Take it out and put it in a plate for later use.

2. Put the oil in the pan and heat it for 7-8%. Add the fish with starch and fry it thoroughly with low heat, and scoop it up in the kitchen plate. 3. Leave the bottom oil in the pan and heat it. Add the onion, Jiang Mo saute, onion and Jiang Mo, take it out, add soy sauce, white sugar salt, cooking wine, vinegar and ginger juice, boil the starch to make sweet and sour juice, and pour it on the fried fish to serve.

Method 3

Production process 1. Remove the fish head, scales and internal organs of grass carp, clean it, cut it from the middle piece along the back bone, remove the fish on both sides, and then obliquely blade it into thin pieces. Add cooking wine and marinate for 2 minutes. Knock the eggs into a bowl, add dry starch and beat them into an egg paste. 2. Add oil to the pot. When the fire is over 7% heat, evenly wrap the fish fillets in egg paste, fry them until golden brown, remove them and drain the oil. Put it on the plate. 3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft sugar, tomato sauce, salt and 4ml water in turn, stir for a few times, then add wet starch, stir in one direction with a shovel, and adjust it into sweet and sour juice. 4. Quickly pour the prepared sweet and sour juice on the fried fish fillets.

Method 4

Production process

1. Remove the fish head, scales and internal organs of grass carp, clean them, cut them from the middle along the back bone, remove the fish on both sides, and then slice them with oblique blades. Add cooking wine and marinate for 2 minutes. Knock the eggs into a bowl, add dry starch and beat them into an egg paste. 2. Add oil to the pan. When the fire is over 7% heat, evenly wrap the fish fillets with egg paste and fry them until golden brown. 3. Remove the fish pieces and drain the oil. Put it on the plate. 4. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft sugar, tomato sauce, salt and 4ml water in turn, stir for a few times, then add wet starch, stir in one direction with a shovel, and adjust it into sweet and sour juice. 5. Quickly pour the prepared sweet and sour juice on the fried fish fillets.

Method 5

Making ingredients

Main ingredients: a snapper (or carp, grass carp), ginger slices and Jiang Mo (in large quantities), onions, parsley and pepper. Accessories: cooking wine, Pixian bean paste, a little sweet noodle sauce, sugar, vinegar and chicken essence. 1. Cut the processed fish body. Sprinkle a thin layer of dry starch evenly on the fish. 3. Slowly fry the fish until both sides are slightly yellow, and carefully serve out. 4. Stir-fry the ginger and onion in the pot, add the diced pepper, bean paste and sweet noodle sauce, and stir-fry slightly. 5. Pour in a proper amount of water, add sugar and vinegar according to your taste, and add a little chicken essence. 6. Add the fried fish and cook until the juice is collected. Put parsley on the plate

Method 6

Make the ingredients: water-soaked mushrooms ... 25g tomato sauce ... 5g green beans ... 1g chopped green onion ... 1g carrots ... 6g Jiang Mo ... 1g potatoes ... 2g minced garlic ... 1g green peppers ... 5g refined. ... 5g of fresh mushrooms ... 1g of monosodium glutamate ... 5g of dried bean curd ... 1g of vinegar ... 5g of oil skin ... 2g of sesame oil ... 1g of pineapple ... 1g of peanut oil ... Production process 1. Peel potatoes, wash them, cook them, grind them into fine mud, and add refined salt 5. Dice carrots, mushrooms, bamboo shoots, green beans and fresh mushrooms, soak them in boiling water and take them out. 15 grams of carrots, mushrooms and bamboo shoots are set aside for use. 2. Wash the wok, put it on fire, add 5g peanut oil and heat it, add 5g onion, 5g ginger and 5g minced garlic, stir-fry until fragrant, then stir-fry the blanched carrots, mushrooms, bamboo shoots and green beans in the wok continuously, then add 2g refined salt and monosodium glutamate, and stir-fry into stuffing for later use. 3. Braise the oily skin with a wet towel, spread it on the case, trim the edge neatly, apply the egg paste, put the mashed potatoes on it to make a fish shape, add the fried stuffing into the fish belly, seal the mashed potatoes on it, and coat it with the egg paste and use an oil bag. Then cut the dried bean curd into fish tail shape and put it on the back of the fish to make the "vegetarian fish". 4. Take a pot, add sweet and sour, tomato sauce, monosodium glutamate, refined salt, green pepper and pineapple and stir well for later use. 5. Add oil to the pot and burn it to 5% heat. Put the "vegetarian fish" into the pot, fry until golden brown, remove all the oil and put it into the plate. 6. Leave the bottom oil in the original pot, stir-fry the onion, ginger and minced garlic, pour in the prepared sweet and sour and stir-fry until fragrant, add diced mushrooms, diced bamboo shoots, diced carrots and diced green peppers when the soup is thick, stir well, pour sesame oil on the fish, and serve. The key to production 1. When using the oil skin, stew it with a wet towel, otherwise the oil skin will be easily broken when exposed to air, and the "fish body" cannot be wrapped. 2. Mashed potatoes should be too thin to improve the taste of "vegetarian fish". 3. When frying "fish", turn it over in the pot, and the action should be light. Don't break the oil skin, which will affect the shape of the dish.

practice 7: sweet and sour fish pieces

main ingredients: carp seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, refined salt, wet starch, and meat broth. Practice: 1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. At intervals of about 1.3 cm, it should be straight (1.6 cm deep), then inclined (2 cm deep), then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish. 2. Pour peanut oil into a spoon, burn it on a strong fire until it is 7% mature, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then lay the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry above * * * for about 8 minutes. When the fish are all golden brown, take them out and put them on a plate. 3. Peanut oil is left in the frying spoon. When it is cooked to six degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add meat broth, white sugar and wet starch, boil it into sweet and sour juice, scoop it out with the frying spoon, and quickly pour it on the fish. Features: Jinan traditional flavor, crispy and sweet and sour. Tips: When frying fish, you need to master the temperature of the oil, if it is cold, it will not be colored, if it is overheated, it will be uncooked inside; The fish tail can't be cocked.

Nutritional value

Grass carp: Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; Grass carp is rich in selenium, which has anti-aging and beauty-caring effects when eaten regularly, and also has certain preventive and therapeutic effects on tumors; For people with weak body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish. Green pepper: The fruit of green pepper is rich in nutrition, and the content of vitamin C is higher than that of eggplant and tomato. Among them, the fragrant and spicy capsaicin can stimulate appetite and help digestion. The capsaicin contained in pepper can promote the metabolism of fat, prevent the accumulation of fat in the body, and help to reduce fat, lose weight and prevent diseases. Onion (white skin): Onion is the most common food on the table of ordinary people. It is widely used in both Chinese food and western food. Onion is rich in nutrition and has the function of dispersing cold, because onion bulbs and leaves contain an oily volatile called propylene sulfide, which has a pungent and spicy taste. This substance can resist cold and influenza virus and has a strong bactericidal effect. Onions are nutritious and spicy. It can stimulate the secretion of stomach, intestine and digestive gland, stimulate appetite and promote digestion. Onion contains no fat, and its essential oil contains a mixture of sulfur-containing compounds that can reduce cholesterol, and can be used to treat dyspepsia, anorexia, indigestion and so on. Onion is the only one known to contain prostaglandin A. Prostaglandin A can dilate blood vessels and reduce blood viscosity, so it can lower blood pressure, reduce peripheral blood vessels, increase coronary blood flow and prevent thrombosis. It can resist the effect of pressor substances such as catecholamine in human body, and promote the excretion of sodium salt, thus lowering blood pressure. Regular consumption has health care effect on patients with hypertension, hyperlipidemia and cardiovascular and cerebrovascular diseases. [1]

Nutritional efficacy

Grass carp's dietotherapy function: Grass carp is sweet in taste, warm in nature and non-toxic, and enters the liver and stomach meridians; It has the effects of warming stomach, regulating middle energizer, lowering liver yang, expelling wind, treating arthralgia, stopping malaria, benefiting intestine and improving eyesight; Indications: asthenia, wind deficiency, headache, hyperactivity of liver yang, hypertension, headache and chronic malaria. The dietotherapy effect of green pepper: Chili is pungent and hot, entering the heart and spleen meridian; It has the effects of warming the middle warmer, dispelling cold, stimulating appetite and promoting digestion; Indications: Abdominal pain due to stagnation of cold, vomiting, diarrhea, chilblain, cold in spleen and stomach, common cold and so on. Onion (white skin) dietotherapy function: Onion is sweet, slightly pungent and warm, and enters the liver, spleen, stomach and lung meridians; Has the effects of moistening intestine, regulating qi and regulating stomach, invigorating spleen, eating, dispersing cold, warming and activating yang, promoting digestion, refreshing body, removing blood stasis and removing toxic substances; Indications: exogenous wind-cold, no sweat, stuffy nose, indigestion, indigestion, hypertension, hyperlipidemia, dysentery and other symptoms.

nutrients

energy 1172.79 kcal vitamin B61.2 mg protein 179.98 g fat 28.4 g carbohydrate 47.25 g folic acid 175.34 g dietary fiber 1.81 g cholesterol 47 mg vitamin A23.44 g carotene 142 g thiamine .7 mg riboflavin .7 mg nicotinic acid 1.57 mg vitamin C3. 22 mg vitamin E26.51 mg calcium 225.25 mg phosphorus 161.2 mg potassium 3562.63 mg sodium 1769.62 mg iodine 4.32 mg magnesium 33.71 mg iron 16.34 mg zinc 4.62 mg selenium 118.45 mg copper .22 mg manganese 1.22 mg

Precautions

Some friends should not be jealous because of illness or eating habits when eating sweet and sour fish. Because tomatoes are nutritious and contain a lot of vitamins. And the taste is natural and sweet and sour, so the sweet and sour fish made of tomato sauce tastes very good. Not inferior to other practices!

the method of making sweet and sour fish with tomato sauce is basically the same as above, except that in the last step, the tomato sauce is added with cooked edible oil, stir-fried and heated a little, and finally it is poured on the fish and sprinkled with shredded onion and carrot.