material
Fish pieces 500 grams
Ginger 1 piece
Garlic 3 cloves
2 shallots
2 grams of salt
2 grams of white pepper powder
Cooking wine10ml
Soy sauce15ml
method of work
1 preparation materials: cut the fish maw, wash the fish maw and marinate it with salt, white pepper and cooking wine.
Dry the casserole and add oil and ginger and garlic.
3 Hot oil will make ginger and garlic smell.
4 Add the fish pieces, cover and bake for 2-3 minutes.
After 2 or 3 minutes of baking, the fish pieces are seven ripe.
6 Add some shredded ginger and onion, add cooking wine and light soy sauce, and cover the fish pieces to cook.
point out
1 It's best to use the fish maw, because the fish maw has no fishbone, so it's safer to eat.
It is best to use a casserole. Heat the casserole. The temperature is high, and it is easy to cook the fish pieces.
You don't need to add water to cook this dish, and you don't need to turn it over in the process of roasting the fish pieces, which will break the fish pieces.
Homemade fish balls
material
Fish 500 grams
20 grams of ginger
Cooking wine15ml
2 grams of white pepper powder
Proper amount of salt
Peanut oil15ml
Cassava starch 30g
Egg white 1 piece
method of work
1 preparation materials: fresh fish, egg white and cassava starch, and mix well.
Clean the fish and put it in high-speed blender with ginger slices, cooking wine and white pepper.
3 Mix the fish evenly in high-speed blender's low gear.
4 Add peanut oil and stir the fish into fine fish paste.
5. Pour the fish paste into a container, and add the liquid several times.
6 Stir the fish paste in one direction, and stir the fish paste vigorously.
7. Stir the fish paste vigorously, then beat it hard, and put it in the refrigerator after beating 1 hour.
8 After boiling water in the pot, turn off the fire and squeeze out the fish balls.
9 Cook the fish balls with medium heat.
10 after cooking, soak the fish balls in cold water and change the water several times to let the fish balls cool thoroughly.
1 1 Boil the baby dish with soup and put some fish balls. This soup is simple and delicious.
point out
1 The fish used to make fish balls here is grass carp fish, which can be replaced by herring fish.
If you chop the fish by hand, peel the fish skin, scrape the fish with a knife, and then chop it.
No matter whether you chop meat by machine or by hand, you should stir the fish in one direction. You can't save it by beating it. If you throw it several times, the fish balls will taste better.
Pan fried salmon
material
250g of salmon and 0/00g of asparagus/kloc.
50g of carrot and 2g of salt.
2 grams of corn starch, 5 ml of miso.
Stir-fried fresh dew seasoning10ml
Olive oil10ml
method of work
1 Preparation materials: salmon, asparagus and carrots.
Rub a little salt and miso on both sides of salmon.
Apply a little corn starch on the skinned side of salmon to prevent the skin from falling off when the salmon is fried.
4 Put a little olive oil in the pan, add salmon, and fry salmon over low heat.
5 fry the salmon on both sides until golden.
6 Squeeze into the hot-fried fresh dew and mix well.
7 Put the fried salmon on the plate, then boil the water and blanch the carrots and asparagus.
8 Put salmon and vegetables on the plate.
Braised fish with mushrooms and yuba
material
Grass carp 1 strip (1000g)
80 grams of yuba
Lentinus edodes100g
Appropriate amount of ginger slices
2 grams of salt
Cooking wine10ml
Braised sauce15ml
Soy sauce15ml
5 grams of sugar
Appropriate amount of onion
method of work
1 Preparation materials: grass carp 1 strip, yuba and shiitake mushrooms.
2 grass carp scraped the scales and cut them into sections.
3 Heat the oil in a pan and put down the fish section.
4 Fry the fish on both sides and put down the mushrooms.
5 Add yuba and warm water.
6 release the smoke, cooking wine, sugar and braise in soy sauce
7 stew and collect juice, sprinkle with onion.
8 can be seasoned with salt according to the saltiness.
point out
1 Braised sauce can be bought in supermarkets. If it is not available, you can mix it with soy sauce and soy sauce.
2 put some sugar to refresh it.
Fish and broccoli porridge
material
Rice100g
Broccoli 1 piece
Fish 200 grams
A little ginger
3 grams of salt
2 grams of white pepper powder
A little cooking wine
A little starch
method of work
1 Preparation materials: broccoli, fish and rice.
2 Wash the rice and soak the rice in water and oil.
Wash the fish and mix well with cooking wine, white pepper, salt, shredded ginger and starch.
Cut out the stems of broccoli and dice them, while the broccoli is torn into small flowers.
5 Add rice, water and broccoli stalks, boil over high fire, and then turn to low heat for boiling.
6 Cook the rice porridge until it is thick.
7 add fish
8 Add broccoli and cook it over high heat.
9 season with salt
point out
1 Fish should be bristled, with big bones and few thorns. If it is for young children, you can steam the fish first, pick out the fishbones and put them in the porridge.
2 Put rice and water in the ratio of1:10, and add more water if the porridge is thin.
Pueraria lobata crucian carp soup
material
Carassius auratus 1 piece
Pueraria lobata 600g
Carrots 1 root
Ginger 2 tablets
Proper amount of salt
method of work
1 Preparation materials: Scaled crucian carp and cleaned.
Put a little oil in the pan and fry the crucian carp.
3 Pueraria lobata peeled and cut into pieces
4. Put ginger slices, carrot pieces, pueraria lobata, crucian carp and water together in a soup pot, boil over high heat and turn to low heat.
5 Fenge crucian carp soup pot with low fire for 90 minutes, add salt to taste, turn off the fire.
point out
1 fry the crucian carp to remove the fishy smell and refresh it.
Put ginger slices to remove fishy smell.
If it's for children, crucian carp should be put in a soup bag, which can be bought in the supermarket.