There are many ways to cook marine fish, such as boiling, steaming, braising, stewing and frying. From the point of view of nutrition, it is found that steaming and stewing ensure that all nutrients in marine fish are not easy to lose, and they are delicious and easy to operate. Try not to eat fried marine fish, because when cooking oil is treated at high temperature, unsaturated fatty acids in the original cooking oil will be converted into saturated fatty acids. Saturated fatty acids are the raw materials for the formation of cardiovascular and cerebrovascular thrombosis and vascular wall plaque, which is the fundamental reason why we suggest steaming or stewing to cook marine fish.

There are too many ways to do sea fish, so I'll just tell you a few unique ones.

1: ingredients for hot nest fish: a whole fish (with few fishbones, the best looks like grass carp, and rainbow fish for marine fish), and all kinds of ingredients are ready. Practice: Remove fish scales, wash and drain water, cut four or five knives on both sides (don't pull it through lightly), add a bottle of cooking wine, apply 1/5 tablespoon salt to the fish, stuff a little ginger and pepper powder into the belly, and steam in the microwave oven for about 7 minutes. At the same time, do the second-hand work: juice mixing (home wear is a must) Take an ordinary home-cooked bowl, add 3/5 bowls of soy sauce, 1/5 bowls of soy sauce, 5 drops of vinegar, 2 tablespoons of sesame oil, 2 tablespoons of Chili oil, half a tablespoon of white sugar, a little pepper powder, a little lobster sauce, a little ginger and garlic, and shallots. . Not a little, but more, about two shallots, cut into chopped green onions and set aside. It is estimated that there is still one. When the microwave oven stops for 5 minutes, sit in a pot and cook about 1/5 bowl of vegetable oil on medium heat. Take out the fish (I forgot to mention, put the fish in a shallow dish and put it in the furnace), pour the juice in hot water, and pour it carefully from head to tail. Well, the last step is to make the finishing touch. Hold the pot steady and splash hot oil on the fish. How cool is it? Generally, when I do this step, I have to find more people to watch. When I see other people's amazing expressions, I feel that there is nothing to drag the TMD Nobel.

fish in tomato sauce. Raw materials: fresh tomatoes, tomato sauce (or canned tomatoes), sea fish is the best, if not, crucian carp and grass carp can be used. The premise is that it must be fresh and salty. Practice: Wash the fish, handle it well, cut 4 or 5 holes on both sides to control the moisture; Heat the oil and fry the fish (the little trick is to cool the pot for a few seconds after the oil is hot, and change it to a medium-low fire to prevent the fish from going down to the frying pan or immediately pasting the fish skin); The fish body should be kept intact. During frying, you can pour hot oil on the fish body with a spoon while frying. Be careful, especially when turning over, and emphasize the protection of the fish skin to sell well. The fish is basically cooked, stir-fry the diced tomatoes together, and add a little juice from the canned tomatoes. If not, add a little tomato sauce. The best way to do this is to combine the freshness of fresh tomatoes with the thick juice of canned tomatoes. The same as above, continue to pour the juice on the surface fish with a spoon, so that the tomato juice can penetrate into every corner of the fish; Season with appropriate salt, simmer for 1 or 2 minutes, and take out.

sauce-flavored roasted marine fish

4-6 small marine fish, 4-6 bamboo sticks, 2 tablespoons of bean paste and salad oil, 1 tablespoon of white sugar, soy sauce and clear water, .5 tablespoons of garlic and ginger juice, 1 teaspoon of monosodium glutamate and refined salt, and 2 tablespoons of vegetable oil.

Production process

(1) Wash the small marine fish, dry the water, and then put it through the mouth of the fish with a bamboo stick. (2) Add vegetable oil into the wok and heat it to 4%, add bean paste, white sugar, salad oil, soy sauce, minced garlic, ginger juice, clear water, monosodium glutamate and refined salt, stir-fry for 2 minutes to get the sauce. (3) Coat both sides of the small marine fish with sauce, put it on the fire or electric oven, and bake until it is cooked. Please pay attention when baking, and coat the sauce while roasting fish.

4-6 small marine fish, 4-6 bamboo sticks, 2 tablespoons of bean paste and salad oil, 1 tablespoon of white sugar, soy sauce and clear water, .5 tablespoons of garlic and ginger juice, 1 teaspoon of monosodium glutamate and refined salt, and 2 tablespoons of vegetable oil.

Production process

(1) Wash the small marine fish, dry the water, and then put it through the mouth of the fish with a bamboo stick. (2) Add vegetable oil into the wok and heat it to 4%, add bean paste, white sugar, salad oil, soy sauce, minced garlic, ginger juice, clear water, monosodium glutamate and refined salt, stir-fry for 2 minutes to get the sauce. (3) Coat both sides of the small marine fish with sauce, put it on the fire or electric oven, and bake until it is cooked. Please pay attention when baking, and coat the sauce while roasting fish.

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lljj555

Steamed and delicious, one person has one taste. Hehe ~ ~

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yhysummer

There are many ways to cook marine fish, including boiling, steaming, braising, stewing and frying. From the point of view of nutrition, it is found that steaming and stewing ensure that all nutrients in marine fish are not easy to lose, and they are delicious and easy to operate. Try not to eat fried marine fish, because when cooking oil is treated at high temperature, unsaturated fatty acids in the original cooking oil will be converted into saturated fatty acids. Saturated fatty acids are the raw materials for the formation of cardiovascular and cerebrovascular thrombosis and vascular wall plaque, which is the fundamental reason why we suggest steaming or stewing to cook marine fish.

There are too many ways to do sea fish, so I'll just tell you a few unique ones.

1: ingredients for hot nest fish: a whole fish (with few fishbones, the best looks like grass carp, and rainbow fish for marine fish), and all kinds of ingredients are ready. Practice: Remove fish scales, wash and drain water, cut four or five knives on both sides (don't pull it through lightly), add a bottle of cooking wine, apply 1/5 tablespoon salt to the fish, stuff a little ginger and pepper powder into the belly, and steam in the microwave oven for about 7 minutes. At the same time, do the second-hand work: juice mixing (home wear is a must) Take an ordinary home-cooked bowl, add 3/5 bowls of soy sauce, 1/5 bowls of soy sauce, 5 drops of vinegar, 2 tablespoons of sesame oil, 2 tablespoons of Chili oil, half a tablespoon of white sugar, a little pepper powder, a little lobster sauce, a little ginger and garlic, and shallots. . Not a little, but more, about two shallots, cut into chopped green onions and set aside. It is estimated that there is still one. When the microwave oven stops for 5 minutes, sit in a pot and cook about 1/5 bowl of vegetable oil on medium heat. Take out the fish (I forgot to mention, put the fish in a shallow dish and put it in the furnace), pour the juice in hot water, and pour it carefully from head to tail. Well, the last step is to make the finishing touch. Hold the pot steady and splash hot oil on the fish. How cool is it? Generally, when I do this step, I have to find more people to watch. When I see other people's amazing expressions, I feel that there is nothing to drag the TMD Nobel.

fish in tomato sauce. Raw materials: fresh tomatoes, tomato sauce (or canned tomatoes), sea fish is the best, if not, crucian carp and grass carp can be used. The premise is that it must be fresh and salty. Practice: Wash the fish, handle it well, cut 4 or 5 holes on both sides to control the moisture; Heat the oil and fry the fish (the little trick is to cool the pot for a few seconds after the oil is hot, and change it to a medium-low fire to prevent the fish from going down to the frying pan or immediately pasting the fish skin); The fish body should be kept intact. During frying, you can pour hot oil on the fish body with a spoon while frying. Be careful, especially when turning over, and emphasize the protection of the fish skin to sell well. The fish is basically cooked, stir-fry the diced tomatoes together, and add a little juice from the canned tomatoes. If not, add a little tomato sauce. The best way to do this is to combine the freshness of fresh tomatoes with the thick juice of canned tomatoes. The same as above, continue to pour the juice on the surface fish with a spoon, so that the tomato juice can penetrate into every corner of the fish; Season with appropriate salt, simmer for 1 or 2 minutes, and take out.

sauce-flavored roasted marine fish

4-6 small marine fish, 4-6 bamboo sticks, 2 tablespoons of bean paste and salad oil, 1 tablespoon of white sugar, soy sauce and clear water, .5 tablespoons of garlic and ginger juice, 1 teaspoon of monosodium glutamate and refined salt, and 2 tablespoons of vegetable oil.

Production process

(1) Wash the small marine fish, dry the water, and then put it through the mouth of the fish with a bamboo stick. (2) Add vegetable oil into the wok and heat it to 4%, add bean paste, white sugar, salad oil, soy sauce, minced garlic, ginger juice, clear water, monosodium glutamate and refined salt, stir-fry for 2 minutes to get the sauce. (3) Coat both sides of the small marine fish with sauce, put it on the fire or electric oven, and bake until it is cooked. Please pay attention when baking, and coat the sauce while roasting fish.

4-6 small marine fish, 4-6 bamboo sticks, 2 tablespoons of bean paste and salad oil, 1 tablespoon of white sugar, soy sauce and clear water, .5 tablespoons of garlic and ginger juice, 1 teaspoon of monosodium glutamate and refined salt, and 2 tablespoons of vegetable oil.

Production process

(1) Wash the small marine fish, dry the water, and then put it through the mouth of the fish with a bamboo stick. (2) Add vegetable oil into the wok and heat it to 4%, add bean paste, white sugar, salad oil, soy sauce, minced garlic, ginger juice, clear water, monosodium glutamate and refined salt, stir-fry for 2 minutes to get the sauce. (3) Coat both sides of the small marine fish with sauce, put it on the fire or electric oven, and bake until it is cooked. Please pay attention when baking, and coat the sauce while roasting fish.