Exercises:
1. Buy carp and cut into fillets.
2. Baste the fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or any other flavor you like)
3. Boil a little bit of water, add the fillets and cook them (80% is enough). Remove them immediately. Don, put the pot in. I don't need water.
4. Heat a lot (a lot) of oil, then add some dried red chili and pepper (to taste). When the peppers in the frying pan turn slightly black in color, pour the oil over the fish fillets.
5. Boiled fish eaten in restaurants often has a lot of bean sprouts underneath the fillets. The fish fillets are laid right on top of the bean sprouts. If you eat it at home, you can avoid the bean sprouts.
6. When the oil is first poured on, because of the high temperature of the oil, be careful not to let the oil spill out and scald yourself, so the vessel holding the boiled fish must be a little larger.
Note:
1. The amount of boiled fish should not be too much. The fish fillets are just submerged when you put them in. When it is cooked and poured into the pot, some of the fillets will be exposed.
2. Stir-fry some peppers and peppercorns before making the fish. It will fully leach out the red pigment in the peppers and make the oil red and bright while cooking.
3. When marinating the fish, don't don't put too much salt, the salt will be very salty, and it will also destroy the delicious taste of the fish.
4. I think chili and pepper are fragrant, so its better to deep fry them and pour oil on them.
3. How to fry fish
Materials: African carp, green garlic, ginger and garlic. Wash the fish and add two heads of garlic to the belly of the fish (the garlic should be patted open).
Heat a frying pan and add a little ginger and garlic. When the aroma comes out, put the cleaned fish into the pan. Pay attention to the oil is not too little, fish cooking fire must be strong. When the fish skin is golden brown, there is a fragrance wafting out. At this time, put the fish to one side of the pot, you can see the bottom of the pot there is a little oil. Stir fry the garlic stalks for a few minutes. Then put the fish and green garlic together, add salt, MSG, a few chopped garlic, add a little soy sauce, stir-fry a few times, and then add water to cook (be careful not to add too much water, and the fire should not be too strong). When the soup thickens, add a little garlic tail. Stir fry lightly and remove from the pot.
4. Sea steamed fish
Materials: 1 fresh fish, 25g of ginger, 25g of mushrooms, 15g of yellow wine, sugar, refined salt, monosodium glutamate (MSG), bamboo shoots, slices of cooked ham, sesame oil, a little pepper.
1. Scrape the fish gills, oral wash;
2. Put the fish into the entrance plate, put green onion, ginger slices, shiitake mushrooms, bamboo shoots, slices of ham, add yellow wine, sugar, refined salt, monosodium glutamate, pepper, mix together, put on guppy, put into the cage, steam about 15 minutes on a large fire. When they come out of the cage, pour them with sesame oil.
5. How to make snowfish
First method:
Skin the snowfish and cut it into small pieces. Add salt, white pepper and lemon. Brush the fish pieces with butter and bake in the oven at 180 for 20 minutes, remove from the oven and bake on an open flame until golden brown.
Features: Snowfish is a deep-sea fish with high nutritional value, tender, spineless, and buttery flavor.
The second method:
1. Buy big chunks of silver snowfish from the supermarket, wash and set aside.
2. Skin and pierce the fish chunks and cut them into large one-inch square pieces. Pour out the oozing juice. Add an egg and a little starch. And add various seasonings according to your taste. I usually put soy sauce, vinegar, cooking wine, salt and five-spice powder. Mix well and leave it for 5-10 minutes to let the fish fully flavor, then deep fry.
3. I usually use olive oil for frying. The color is beautiful. The fried fish is crispy on the outside and melts in your mouth. You can also dip it in pretzels or other favorite seasonings.
Try it. You will definitely sigh with satisfaction when the fish is served in your mouth!
The third method:
Ingredients: silver snowfish, yam, green and red bell peppers, green onions, ginger slices;
Seasonings: Lee Kum Kee Chicken Powder, cooking wine, salad oil, refined salt, broth, cornstarch;
1. Peel and cut the skin off the yam into small cubes, cut the snowfish into small cubes, and cut the green and red bell peppers into small cubes.
2. Heat the oil in the pot, burst the scallion, ginger, then put the snow fish, yam, green pepper, red pepper and seasoning, stir fry until cooked, thicken the gravy out of the pot;
3. Characteristics: white color, light, crisp, with the effect of replenishing the spleen and stomach, beneficial to the lungs and kidneys.
6. Sweet and Sour Fish
1. Season the fish with cooking wine and household seasonings (salt, monosodium glutamate, and pepper), then wash it. The fish still retains its original flavor. Drain it and fry it in a frying pan until crispy.
2. The amount of oil is quite large, otherwise the fish will be easily fried. Then drizzle the fried fish with tomato sauce, white vinegar, sugar with a little salt and thickening sauce.
3. A fragrant and red sweet and sour fish can be served. The taste of sweet and sour fish is characterized by a light taste, thick hook juice, no longer the original taste of fish.
Note:
Fish can be carp, grass carp, black fish, etc..
Sweet and sour fish is very concerned about knife skills. When you make sweet and sour fish at home, you just need to make a deeper knife and make more cuts, so you don't need to care too much about the knife skills.
7. How to make braised fish
1. Use a knife to cut the slaughtered fish.
2. The knife technique for braised fish is to cut it vertically, with the fish in chunks. First fry it in a frying pan, don't I don't need too much oil.
3. Then season the stock (chicken bone broth or rib broth) into the pot and add soy sauce.
4. When the water in the pot warms up, add a small amount of vinegar (vinegar is important and essential. Not only has the effect of softening the fish bones, but also the role of deodorization).
5. The burning time is usually about five minutes. After cooking, only part of the soup in the pot has been concentrated, the color is deep red. Because of the stewing process, braised fish is more flavorful and thicker.
Note:
There are many kinds of fish that can generally be braised, carp, grass carp, crucian carp, tilapia and so on.
The meat of braised fish is tender and strong, suitable for any people.
8. Sauerkraut Fish Practice
Practice:
1. Wash the fish and remove the bones, slice the fish, then mix the fish slices with salt and monosodium glutamate (MSG), and then glaze with corn starch. Then wash the sauerkraut. (Note: Sauerkraut big supermarkets are sold).
2. Put a small amount of oil in the pot, stir fry ginger and garlic, then stir fry the sauerkraut, then put the stock. Sauerkraut cook for two minutes, seasoned, and then put the fish in the pot to cook for two minutes.
Note:
Friends who like the spicy flavor of Sichuan cuisine can also put some chili into it.
9. Pepper fish fillet practice
Ingredients: fish body meat (mackerel, grass carp, carp, cai yu), golden mushroom (sliced green bamboo shoots) in appropriate amount, dried chili peppers, peppercorns.
Practice:
1. Marinate the fish fillets: slice the fish, add salt, soy sauce, chicken essence, starch and an egg, mix well and marinate for 15-30 minutes.
2. Make the base: blanch the enoki mushrooms (green asparagus), fish them out and put them into a soup bowl (a large fish bowl).
3. Heat the fish fillet: put the broth in the middle, season with salt, ginger and chicken essence. When the soup boils, add the marinated fish fillets. Jiulian soup is served in a soup bowl with enoki mushrooms (sliced green bamboo shoots).
4. Cooking seasoning: put oil in the pot, put in the dry chili when it is a little hot, stir fry a few times (you can not drag, otherwise the dry chili will turn black, the color is not good), and then add the chili pepper and stir fry a few times also (you can not drag, otherwise the chili pepper is easy to become bitter, the taste is not good).
5, starting: pour the flavoring into the fish fillets. Serve.
10. scallion oil fish practice
Raw materials: perch a perch, about one catty, cleaned and peeled; ginger peeled, cut into several slices; green onion white, finely chopped, half a small dish; soy sauce, yellow wine, vinegar, soy sauce, refined salt, monosodium glutamate (MSG).
Exercise:
1. Make a few parallel cuts to steam the sea bass, not too deep. Turn it over and rub the rice wine, salt and MSG evenly over the fish. Stuff the ginger into the opening of the fish so that it lies flat on a plate and place it in a pot to steam. Don't overcrowd the pot with water, about 20-30 minutes.
2. Add oil; the fish's eyes are protruding out and it's almost steamed. At this time to open the pot, the plate will pour out some juice, sprinkle some green onions, moderate
Materials: 1000 grams of fresh fish, 70 grams of vegetable oil, 45 ml of soy sauce, 20 ml of cooking wine, 50 ml of vinegar, 2.5 grams of pepper, 6 grams of salt, 2 grams of monosodium glutamate (MSG), sugar 100 grams of green onions 10 grams of ginger rice 5 grams of garlic 15 grams, 15 grams of starch.
Exercise:
1. remove the scales and gills of the fish, wash the chamber, make oyster knife on both sides, marinate with green onion, ginger (crushed), salt, cooking wine, pepper, and then remove the green onion, ginger, water starch patted well.
2. When the oil is seventy percent hot, put the fish into the pot to fry, remove. When the oil is 80% hot, fry the fish again until crispy, and serve.
3. Leave the bottom oil in the pot, add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar. When the sauce boils, thicken the sauce and pour it into the boiling oil, pouring the sauce evenly over the fish.
12. chopped pepper fish head
Ingredients: fresh fat fish head (also known as male fish, bighead carp) fish head special tips: fish head must be fresh, do not put in the refrigerator for a long time. Chopped chili peppers, ginger, monosodium glutamate (or chicken essence), cooking oil, steamed fish and soy sauce, soy sauce.
Practice:
1. Split the head of the fish, wash the gills, drain the water and put it into a plate.
2. Spread the delicate chopped peppers evenly over the surface of the fish head (depending on taste).
3. Add minced ginger, salt (a little because there is a lot of salt in the chopped peppers), monosodium glutamate (MSG), steamed fish and soy sauce, cooking oil and a little water.
4. Put the fish plate into a cold steamer (avoid high-pressure and hot pot), large steam on the steam for 8-10 minutes after the steam.
5. Take the pan, pour in a spoonful of soy sauce and garnish with small green onions.
13. hot pot fish practice
Raw materials: fresh grass carp (1500 grams or so) or silver carp (2000 grams) 1, hot pot base 300 grams, Pixian county 200 grams of douban, pickled pepper powder 250 grams of pickled pepper 150 grams of ginger, 15 grams of dried chili pepper knots, 35 grams of tempeh, 30 grams of ginger, 100 grams of sauerkraut, chili pepper 4 grams and so on.
Practice:
1. Fish slaughtered, washed, remove the net two pieces of meat, remove the abdominal spines, with a diagonal knife method of cutting into a tile-like chunks of about 2 cm thick; the fish bone chopped into large pieces, the fish head chopped into 4-6 pieces, add a little salt and white wine seasoning for a few minutes, wash off the fish block with water to remove the bloody mucus on the fish block, and then dry soybean flour sticky. Sauerkraut thinly sliced, onion cut 6cm section.
2. Put the pan on high heat, pour in the oil and heat to 60%. First put in the garlic and pepper to make it fragrant, then put Pixian Douban, pickled pepper, pickled ginger, curd, ginger to make it fragrant. Then the fish bones and fish slices were put into the pot; to the fish slices after the surface of the solidification of molding, quickly add 1500 grams of water, and then add wine, hot pot base, dry chili sauce, chicken essence, monosodium glutamate (MSG), refined salt, sugar, onion paste and other seasonings, start the pot and pour it into the hot pot pot, and finally sprinkle with crunchy soybeans to be eaten. Dip the fish in a dish of dry oil. The dry oil dish is made of dried chili powder, cooked white sesame seeds, crispy flower kernels, MSG, chopped green onion, chopped coriander, and hot pot stock.
14. practicing in sweet and sour Mandarin fish
Raw materials: 200g of cinnamon fish; 2g of wine; 10g of pine wood; a little pepper; 10g of ketchup; 500g of vegetable oil; 40g of wet starch (the actual amount of 50g); eat the right amount of salt; eat 15g of vinegar.
1. Siniperca chuatsi fish scales, gills, fins, viscera, remove the skin coat on the head, wash, chop off the head, spread out and pat flat. Cut off the spines on the back of the fish with a knife (don't cut through the belly of the fish), leaving about 1 rain of spine on the tail. Once the guppy is boned, spread the skin down and cut it with a diagonal knife to make a floral cut. The depth of the knife is five-fourths of the meat. Don't cut through the skin, make a slit in the tail and pull the tail through the knife.
2. Sprinkle salt, pepper, cooking wine, and wet starch (a little) on the fish and wipe well.
3. frying pan is hot, pour vegetable oil, boil to 70% hot, guppy fish dipped in a little starch, put into the frying pan and fry for a few minutes, fish head dipped in starch, put into the frying pan and fry until golden brown, fish out, put the side with the cutter on the fish plate, loaded with the fish head.
4. Put the pine nuts into the frying pan, cook them, then remove them and put them into a small bowl.
5. Leave a little oil in the wok,
Raw materials: live fish (tender meat is preferred), green and red bell peppers, tomatoes; salt, cooking wine, peanut oil, beer, light soy sauce, light soy sauce, oyster sauce, green onions and ginger, chicken essence, monosodium glutamate (MSG).
Practice:
1. Wash the fish and remove the organs, tomatoes and green peppers washed and cut into pieces;
2. Light a fire in the pot, pour oil and heat it up, and then put the fish in the deep frying;
3. tomatoes, sesame oil.
16. mandarin duck fish dates
Materials: 200 grams of nettle fish. Ingredients: 150 grams of rape leaves. 10 grams of wine, 1 gram of refined salt, 3 egg whites, 20 grams of dry cornstarch, a little flour, a little red currant rice flour, 500 grams of peanut oil (about 30 grams).
Practice:
1. Cut the nettle into thin slices 3 minutes thick, cut into rectangular strips 1 inch long and 3 minutes wide, put into a bowl, add a little cooking wine and refined salt, marinate for about 5 minutes. Wash the rape leaves with water and cut into thin julienne strips.
2. Put the egg white on a plate and pump it with chopsticks, it white foam. Then add cornstarch, mix well into Korean flour, put it into two bowls, one of the bowls put red yeast rice flour, mix well into red color.
3. Sit in a frying pan, fill with 250g of peanut oil, heat to 70%, add the shredded rape, deep fry until deep red, fish out the clean oil, sprinkle on the plate.
4. Sitting in a frying pan, filled with 500g peanut oil, heated to 40% hot, first fish sticks dipped in a layer of flour, and then divided into two parts: a part of the smear with Korean sauce, put into the frying pan, with warm oil frying, fished out, and control the clean oil; the rest of the fish strips wrapped in a Korean sauce containing red currant powder, frying in warm currant pan, fished out the clean oil, the barcode of the red and white fish in the round disc of the oil cabbage pine on both sides, to form the mandarin ducks , fish and date shape.
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