Seasoning: 30 grams of edible oil; Sesame oil 1 teaspoon (3g); Soy sauce 1 teaspoon (3g); 2 teaspoons of cooking wine (6g); 1 teaspoon of pepper (3g); Salt 1 teaspoon (3g); Sugar 1/2 tsp (1.5g); Monosodium glutamate 1/2 teaspoons (1.5g)
Exercise:
1. Wash tilapia, and make 3 oblique cuts on both sides of the fish; Wash onion and cut into sections, and wash ginger, garlic and red pepper and slice them;
2. Add oil to the pan, heat it, and fry the fish until golden on both sides.
3. Leave a little oil in the pot, saute shallots, ginger, garlic and pepper, then add soy sauce, cooking wine, sugar, pepper, salt, monosodium glutamate and water to boil;
4. Add the fried tilapia, simmer until it tastes good, then take it out and put it on a plate. Boil the remaining soup until it is thick, and then pour the fish with sesame oil.
Features: mellow taste and rosy color.
Tip: Fresh tilapia is delicious whether it is used for frying, frying, braising in soy sauce or cooking soup.
Steamed tilapia
Raw materials:
Tilapia 1, a little onion ginger, cooking wine 10g, salt 2g, steamed fish black soybean oil 10- 15g, vegetable oil 10g.
Exercise:
1. Remove the scales, gills and intestines of the live fish after slaughter, wash and drain, and cut several holes in the fleshy parts on both sides of the fish with a knife;
2. Rub the fish with salt, pour in cooking wine and put ginger slices;
3. Boil the water in the steamer, put the fish on the steamer, cover the pot and steam for 8 minutes;
4. Turn off the fire and wait for 5 minutes, then remove the fish, pour out most of the soup, remove the ginger slices, put the shredded onion, and pour the steamed fish and soy sauce;
5. Heat the vegetable oil and pour it on the fish.
Cooking instruction
1. Braised and steamed tilapia is the best;
2. Cleverly remove fishy smell:
1. Peel the fish, gut it, wash it, put it in a basin, and pour some yellow wine to remove the fishy smell and make it delicious; 2, fresh fish cut open and washed, soaked in milk for a while can not only remove the fishy smell, but also increase the umami taste;
3. After eating fish, when there is a taste in your mouth, chew three or five pieces of tea and feel fresh immediately;
Main methods:
1, after cramping, cut five or six knives at the same distance on both sides of the fish and put salt and cooking wine on it for more than half an hour. 2. Put the oil in the pot and burn it to 70% heat. Fry the fish until it is slightly yellow and remove it for use.
3. Leave about one or two oils in the pot, heat it to 40% heat, and stir-fry ginger slices, garlic slices and onion slices on low heat.
4. Add chicken slices, bamboo shoots and mushrooms and stir-fry for half a minute.
5. Add about a catty of soup or water, add fish, soy sauce and salt and cook for about three minutes, then turn over and cook for another three minutes.
6. Pick up the fish and put it on a plate for later use.
7. thicken the soup in the pot and pour it into the fish dish.
There is a secret to frying fish. It is not easy to master the materials in cooking, and the temperature is the key to success or failure. Many people fry fish either by breaking the skin or sticking to the pot. If they fry fish, they need oil and heat to be crisp enough, and fry fish with hot pot, less oil and mild fire.
When the fish is in the pot, don't touch it. This is the secret and the only way to fry fish. I'm afraid I'm not familiar with it. If I keep turning it over, it will be self-defeating, and it will be unrecognizable after three or two times. Before that, be sure to wait until the pot is hot before you drain the oil. The fish should be dried and put into the pot. Fry lightly with low heat. Don't push it in a hurry. If you don't use the pot, tilt it occasionally to make the fire evenly heated, and don't control the fire too hard.
About 10 minutes for skin setting, and then turn over. At this time, when the meat is cooked, the juice in the middle can still be retained. If the spatula touches it, it will be too strong. In fact, because some people are afraid of being unfamiliar, it is not a clever way to draw a knife edge on the fish in advance. As soon as the fish is cut open, the soup is easy to lose, and the dry-fried fish should not be too big.