If you can't finish such a simple homework, let me give you some advice. I wonder if your parents like fish.

Here are some ways to cook fish.

Unfortunately, the picture can't be uploaded.

First, fish with Chinese sauerkraut

Ingredients: Sichuan sauerkraut, live carp or grass carp.

Making:

1, clean live carp (grass carp), boneless and sliced. Coat with sauce, salt and oil. Drain the remaining oil;

2, Sichuan sauerkraut cut into small pieces, slightly fried, add a little pepper according to personal taste, soup. After the soup is boiled, add the fish fillets and cook until the soup is milky white and fragrant. If you give it to your baby, you must put less pepper. )

Nutrition secret: this fish dish is fresh and simple, and it is a very common fish dish. Especially pregnant women can also eat it often to stimulate appetite.

Second, the fish head with chopped pepper (the practice of three versions)

1. Ingredients: 1 chubby fish head (2 kg), Hunan special chopped pepper, monosodium glutamate 3g, red oil 10g, ginger 10g, onion 8g, white radish slices 15g.

Practice: 1. Wash the fish head, remove the gills and scales, and split it in two from the middle of the fish lips.

2. Spread the salt and monosodium glutamate evenly on the fish head, marinate for 5 minutes and then spread the chopped pepper on the fish head. Put 2-3 slices of ginger and white radish at the bottom of the dish, put the fish head on it, and then put a proper amount of shredded ginger on the fish.

3. Steam in the pot 15 minutes. After taking out the pot, sprinkle chopped green onion on the fish head, pour in cooked oil, then steam in the pot for 2-3 minutes, and serve.

2. First choose a good silver carp head. I heard that a kind of fish head called bighead is better. You can pick the fish eye when you buy it, and the reaction is relatively fresh.

Go back and cut the fish head in half, sprinkle with salt and marinate for about 20-30 minutes.

Then pour in a little yellow wine, sprinkle with ginger powder (if not, use fresh ginger powder), pepper (necessary), a little sugar and chicken essence. Pour in Lee Kum Kee steamed fish sauce.

Step 3, prepare an oil pan, put chopped green onion and fresh chopped pepper into the pan, and fry until red. It must be full of fragrance at this time.

Finally, pour the chopped pepper evenly on the fish head and steam it in a steamer for 30 minutes. It is not suitable to steam for a long time, and the fish will get old.

3. I have also eaten the fish head with chopped pepper made by other fish heads, which is not as delicious as the fish head with elegant slices. The key is that yapian fish is a marine fish, with fresh meat and no fishy smell of river fish.

When the sliced fish head was weighed in the supermarket, the waiter helped clean it and sprinkled a little salt. I don't trust others to wash it, so I will wash it carefully when I get home, and then put a little salt and chicken essence inside and outside the fish head, not too much salt and chicken essence, just the right amount.

Put it on a plate, pour a little cooking wine on it, put ginger slices on it, chop up two small red peppers and sprinkle them on the fish head, spread a layer of "red sky" (I use 1/3 bottles of red sky) and start steaming.

After steaming, pour the hot salad oil on it and serve. It tastes delicious. Give yourself full marks!

3. Braised hairtail with Chinese sauerkraut

Ingredients: hairtail, pickled cabbage, shredded ginger, shredded pepper.

Seasoning: salad oil, soy sauce, sugar.

Practice: 1, heat the oil, cut the hairtail into pieces and fry it in the pan, then rinse off the oil with boiling water. 2, another oil pan, saute shredded ginger and Chili, add soy sauce, sauerkraut and hairtail, and cook on low heat until it tastes good.

Fourth, scallion fish.

Ingredients: a fresh snapper, some chives, oil, salt, monosodium glutamate, cooking wine and ginger.

Output: 1. Wash the bream and put it in clear water. Add salt, cooking wine, ginger and other ingredients and cook in a pot.

2. Take out the cooked bat fish and put it on a plate for later use. Chopped chives and monosodium glutamate are sprinkled on the fish.

3. Heat the salad oil in the pot and pour the hot oil on the snapper.

Five, the practice of boiled fish [fine]

One,

1. Buy carp and cut it into fillets.

2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.

Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.

6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

Exercise 2

Ingredients: bean sprouts, or your favorite vegetables.

Seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end lightly, don't cut it), and onion.

Watercress (or chopped pepper), chilli, dried red chilli, chilli powder,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.

Additional requirements: raw flour, cooking wine, a little salt and one protein.

Exercise:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.

5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !

Eat! !

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.

Six, braised coriander crucian carp:

Ingredients: 2 fresh crucian carp and a pinch of fresh coriander (too much, otherwise it will be tasteless)

1, put some oil in the pot to heat it.

2. Add the washed crucian carp and fry until cooked. Be careful not to stick.

3. After frying until the color turns white, add a little cooking wine, sugar and some soy sauce (the dosage can be added according to personal taste).

4. Put the cleaned coriander into the pot, cover the pot and simmer. Small fire!

5, watching the soup in the pot is almost dry, you can start the pot, add a little monosodium glutamate!

This dish must be cooked with more coriander, not water, but with cooking wine, soy sauce and vegetable oil juice! It smells good. Try it:)

7. steamed wuchang fish: 1: Wash Wuchang fish, add some salt and put the whole plate.

2: Slice onions, ginger and garlic, sprinkle them on the fish noodles and put a little in the stomach.

3: Steam on the drawer and finish.

In addition, there must be fresh fish, otherwise it will be stale when you wake up.

Eight, sauce fish

carp

Sweet sauce, soy sauce, cooking wine, salt, monosodium glutamate, sugar, onion, ginger, oil and sesame oil.

The way of doing things

Carp is washed, hollowed out, cut with flower knives on both sides of the fish, sliced with onion and sliced with ginger.

Burn the fire and drain the oil. When it is 60% hot, let the fish out, take it out after the water comes out, then burn the oil to 80% hot, then put the fish in and fry it again, and take out the drained oil.

On the fire, add oil, stir-fry onion and ginger, stir-fry in sweet noodle sauce, add soy sauce, cooking wine, salt monosodium glutamate, sugar and water, put the fish in the fire for 20 minutes, and turn the fish twice or three times in the middle to make the fish taste even. When there is little juice, set it on fire, thicken all the juice and pour in sesame oil.

This product has Shandong flavor, salty and palatable, strong sauce flavor and bright color. Pay attention to let the fish suck the juice into the body when cooking, and it is better to let the fish lose more water when frying.

Nine, tomato juice fish

Ingredients: one grass carp, 2-3 large tomatoes, 1 hot pot, ginger, pepper, salt and a little sugar.

Preparation: Slice fish fillets, slice tomatoes and shred ginger for later use.

Practice: put a little oil in the pot, add pepper when it is 70% hot, stir-fry tomato, chafing dish bottom and ginger slightly, add fish skull, and add appropriate amount of water, subject to the submerged head; Bring the fish fillets to a boil for about three minutes, add salt and sugar, then turn to low heat and taste slowly. Turn to high heat for about 10 minute to collect the juice and serve.

Features: Tomato has rich fragrance, tender meat, good color, fragrance and taste.

Ten, burn peeled fish.

Ingredients: some peeled fish, a little onion and ginger, half a spoonful of vinegar, and proper amount of cooking wine.

Preparation: Marinate the peeled fish with salt 1-2 hours, and shred the onion and ginger.

Practice: 1) fry the peeled fish in oil until both sides are yellow and take it out;

2) put a little oil in the pot, add onion and ginger to saute;

3) Put the fish into the pot and add water, whichever is just submerged; After boiling, add vinegar and cooking wine and cook for a while.

Eleven, garlic yellow croaker

Materials:

1 yellow croaker (about 900g), 12 garlic cloves, 2 shallots, 2 pieces of ginger, and a little shredded green garlic.

Seasoning:

1 tbsp cooking wine, 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar, 1/4 tsp salt, a little pepper and 1 cup semi-clear water.

Exercise:

1. Wash the yellow croaker, tear off the scalp and dorsal fin, remove the internal organs of the cheeks, rinse it again, and then dry it with paper towels;

2. Put 4 tablespoons of oil in the pot, remove the onion, ginger and brown, add the peeled garlic cloves, fry them over water until the skin is slightly Huang Shi, and remove them;

3. Fry the fish on both sides of the pot slightly, then add all seasonings to boil, return the garlic cloves to the pot, and simmer for 10 minutes. Turn the fish to half, thicken it with water starch when the soup is slightly dry, and sprinkle with shredded green garlic to serve.

Tip:

1, yellow croaker is very delicate and delicious, and it is easy to break the skin when cooking, so it is not advisable to cut the belly of the fish to avoid damaging the fish after heating. Please clean the internal organs from the cheeks and wash them at home.

2. Don't marinate the fish with salt before putting it in the pot, so as to avoid the fish being tight but not tender. Dry the water and put it into the pot to prevent oil splashing and fish skin cracking.

Twelve, celery and shredded fish

Raw materials: tender celery heart 1 50g, clean herring 200g, egg white 20g, refined salt 3g, cooking wine15g, monosodium glutamate10g, oil 20g, shredded ginger 5g, wet starch 20g, shredded onion10g, etc.

Exercise:

1. Wash celery heart, cut it into inches, cut herring into 6 cm long filaments, add 20 g of egg white, 0.5 g of 65438+ refined salt and 20 g of wet starch, and mix well to form a good slurry.

2. Put the saucepan on the fire, heat it, add lard, when it is 30% hot, add shredded fish, gently slide it with chopsticks until it is cooked, then pour it into a spoon and drain the oil.

3. Leave little bottom oil in the pot, add onion, shredded ginger and celery, stir-fry for 50% heat, add refined salt, monosodium glutamate and broth to taste, then add shredded fish, cooking wine and wet starch to thicken, pour in sesame oil, turn the frying spoon and take out the pot.

Thirteen, steamed bass (simple! Actually, in the microwave oven)

First, scrape a fresh bass (about 600g) and put a little salt on it. Ginger slices ***3, 4 pieces, put in a long plate; Onion dual purpose: 1. Cut into 4 or 5 pieces (inches) and put them in a long plate; Second, patiently cut into silk for use; Put the washed perch in a dish, put it on the onion ginger, add two spoonfuls of water to the dish, put it in a microwave oven with a special fresh-keeping bag, and cook it for 4 minutes and 30 seconds on high heat; Don't be idle when the microwave oven is working. Heat a little blending oil. When the microwave oven stops, take out the fish dish, cut off the fresh-keeping bag, sprinkle shredded onion on the fish, pour it evenly (relatively) with hot oil (it sounds like a kitchen), and then pour some soy sauce. Serve!

There are so many words in an article. Actually, give it a try. Quite simple!

Fresh and tender, nutritious, with few thorns, and convenient to eat. 600 grams of perch, that is, 14, 5 yuan, not expensive.

Fourteen, spicy fried squid shreds

Ingredients: squid 300g, vinegar10g, soy sauce 25g, wet starch 75g, peanut oil10g, onion10g, dried red pepper 3g, cooking wine 25g, chicken soup 300ml, sesame oil 5g, refined salt1.

Exercise:

1. Take clean squid slices, remove the film, wash them, cut them into 6 cm long and 2 cm wide filaments, and soak them in clear water.

2. Heat the wok, add 25g peanut oil, heat it, add cooking wine, add salt and150ml chicken soup, bring to a boil, pour in shredded squid, cook it a little, and take it out for later use.

3. Clean the dried red pepper, remove the pedicle, remove the seeds and cut into filaments; Peel onion, wash and chop.

4. Heat a clean pot, add the remaining 75g peanut oil, add dried shredded red pepper, soy sauce, salt and vinegar when the fire is 50% hot, stir-fry a few times, pour the remaining chicken soup and squid, bring to a boil, add wet starch, thicken, add chopped green onion, pour sesame oil, and take out of the pot.

Fifteen, stewed fish

Stew a piece of pork with clear water first, then take a live fish, scrape off the scales and ribs, take out the internal organs, wash them for later use, and simmer with salt for a while. When the oil turns red, fry the fish thoroughly in the oil pan, then fry the onion, ginger and garlic until fragrant, add a proper amount of braised pork (one or two pieces of fish per catty), and then pour in a little cooking wine, sugar, salt and soy sauce. After stewing 10 minutes, add a chopped tomato, which can be used as vinegar and can also add color. Simmer for 20 minutes, then add a small amount of monosodium glutamate. This stewed fish has the smell of pork and hides the fishy smell. People who don't like fish might as well try to cook and taste it.

Crucian carp tofu soup:

Clean up a fresh crucian carp, put salt on the inside and outside, and when it tastes, pour a little oil into the pot and fry it until it is slightly white. Pour broth (clear water is also acceptable), drop a few drops of vinegar, add tofu slices, pepper slices and ginger slices to stew until the soup is thick and white, and then add chopped green onion, coriander, sesame oil and monosodium glutamate. Don't forget to control the temperature.

This soup is delicious and rich in protein.

Or: a little crucian carp, tender tofu and broth (or put some cooked minced meat)

Wash two crucian carp, put tofu in the gap, add onion, ginger and garlic, sprinkle with salt, monosodium glutamate or chicken essence, put some cooking wine to remove fishy smell, and finally pour some broth or minced meat, add water and steam for 10 minute. It's delicious and nutritious, but crucian carp has many thorns, so you can only give your baby some meat from the belly of the fish, but it's also good to eat delicious tofu and delicious fish soup.

Sixteen, braised hairtail

Ingredients: Sliced hairtail, cooking oil, sugar, soy sauce, onion, ginger and garlic.

When the oil is 60% hot, add sugar. When the sugar turns red, add hairtail and stir-fry until the hairtail color is even. Then add soy sauce, onion, ginger, garlic and pepper aniseed. At this time, the color of the fish must be deep red. ) add cold water and cover it. Simmer it with a small fire.

See if the water is running out.

Another: First, there are secrets to frying fish: fresh fish, hot pot, less oil, low heat and less stirring.

Add 1-2 slices of ginger after the oil is put into the pot, so it is not easy to stick to the pot and peel when frying fish. In order to avoid the fish sticking to the pan, some people are used to wrapping a layer of raw powder on the fish when frying. I advise you to change this habit, so that the fish won't stick to the pot, the taste is all in the appearance, and the fish flavor will not come out.

In addition, fish is not a good material to master in cooking, and the heat 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 enough oil and heat to be crisp and dry. Fish frying needs heat, oil and warmth.

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.

If you just fry the fish (not for cooking), fry it for about ten minutes, and then turn it over when the skin is set. 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 that the fish is not cooked, it is not a smart way to draw a knife edge on the fish in advance. Once the fish is cut open, the soup is easy to lose, and the dry fried fish should not be too big.

Also, if you want to cook fish, before that, the fish should generally be fried, but it should be slightly fried. You can't brown the fried fish on both sides, so the fish will be old and messy.

Second, the three skills of cooking fish

1. Why do carp cramp?

Carp has a white thread in each skin, so pull it out before cooking. First, it has a strong fishy smell, and second, it has thick hair (commonly known as "hair"), which is especially not suitable for some patients.

When cramping, you should cut a knife on the back of the gill, about 1 inch from the fish tail to the spine. Then pat it flat from the tail to the head with a knife to let the tendon head behind the gill come out. Hold the tendon head with your fingertips and pull it out. Pull out the tendon on the other side in the same way.

2. How to distinguish between river fish and lake fish?

River fish live in clean flowing water, so their scales are thin, gray and bright. The cooked food is delicious and slightly sweet.

Lake fish live in a quiet lake with extremely thick silt, so the scales are thick and dark gray, and the cooked dishes taste thick and muddy.

3. How to kill fish and break the gall to get bitter taste?

If you break the gallbladder while killing fish, the whole meat will be bitter and affect eating. Fish gall is not only bitter, but also toxic, and high-temperature cooking will not be eliminated. But bile can be dissolved with wine, baking soda or baking powder. Therefore, smear some wine, baking soda or baking powder on fish stained with bile, and then rinse with cold water to eliminate bitterness.