[Rose] Prepare two fish, each weighing about seven taels, eviscerate, wash and cut into pieces for later use.
[Rose] Prepare appropriate amount of millet pepper rings, minced garlic, shredded ginger, lobster sauce and coriander for later use.
[Rose] Heat peanut oil in a casserole, saute minced garlic, shredded ginger, lobster sauce and millet pepper rings.
[Rose] Put the fish pieces from Ma You into a casserole, pour two teaspoons of peanut oil and appropriate amount of soy sauce on the fish pieces, cover the pot and stew for fifteen minutes, then add appropriate amount of shredded ginger, minced garlic and coriander to the fish pieces, cook three teaspoons of peanut oil in an iron pot, and then pour it on it. You can eat it.
Fish is rich in nutrition and delicate in taste.
Crucian carp bean curd soup is nutritious, rich in vitamins and protein, and low in fat, especially suitable for dieters. It works like this.
Prepare materials
One crucian carp, one tofu, onion, ginger, cooking wine, salt, white pepper and rapeseed oil.
1. Fresh crucian carp should be stripped of scales, gills and internal organs, and the black film in the belly must be removed.
2. After cleaning, cut several knives on both sides.
3. Heat oil in the pan, fry the crucian carp on both sides until golden brown, and take it out.
4. Leave the bottom oil in the pot, saute shallots and ginger, add boiling water, crucian carp and cooking wine, and simmer for 5 minutes after the fire is boiled.
5. Add tofu and stew for 2 minutes.
6. Sprinkle pepper, salt and chopped green onion before cooking.
The nutritious and delicious crucian bean curd soup is ready
Hello, I'm glad to answer your question.
Family version of grilled fish practice
raw material
Perch, onion, ginger, garlic, dried pepper, fragrant leaves, pepper, cumin powder, allspice powder, pepper, salt, coriander, onion and bean paste.
step
1. Prepare a bass and clean it up, especially the black membrane in the belly. If it is not cleaned, the smell will be very heavy. Cut off the fish head, then cut the perch in half in the middle, remove the bones and make a flower knife on the back of the fish.
2. Cut some onion and ginger slices, put them in a fish tank, rub them back and forth by hand, squeeze out the onion and ginger juice, rub them on the fish, sprinkle some salt, pepper and spiced powder, spread them evenly, and put them in the refrigerator 1 hour.
3. Brush a layer of oil on the baking tray, spread the salted fish on it, fry for 5 minutes on high fire, and fry both sides yellow. Put the fried fish in a deep baking pan and sprinkle with cumin powder for later use.
4. Pour the oil from another pan, add a spoonful of bean paste to stir-fry the sauce, add dried Chili to stir-fry the sauce, add onion, ginger, garlic, shredded onion and potato chips to stir-fry, and add clear water without ingredients. Bring the fire to a boil.
5. After the water is boiled, pour all the side dishes into the fish pot, smooth the surface, pour the oil in another pot, add the fragrant leaves, star anise, pepper and dried pepper to stir-fry the fragrance, then pour it on the fish, sprinkle with a proper amount of coriander, and boil over high fire.
skill
(1) When cooking grilled fish, clean the perch first, then cut the fish in half, remove the bones, put a flower knife on the back of the fish, mix the ingredients evenly, and marinate in the refrigerator 1 hour.
② Take out the marinated fish and fry it in a baking tray. Both sides are gold. If you don't have a baking tray at home, you can fry it in a pan. Put the salted fish into a deeper baking pan and put it inside.
Stir-fry a little side dish, pour it on the fish, boil a little hot oil of star anise, fragrant leaves, dried peppers and hemp peppers, pour it on the fish and turn on the fire.
Friends you like can try [Rose]
There are many ways to fish, and fish is also a kind of meat for all ages, especially those who want to lose weight and keep fit.
The practice of fish should be chosen according to different fish.
For example, perch is usually steamed.
Ye Ye once taught him to be complacent.
It looks complicated, but it's actually quite simple. Knife work of this shape is not complicated. Cut off the fish head and tail first, then slice the fish evenly from the back of the fish, leaving a distance of about 1 cm from the belly of the fish, then put the slices flat and steam them on the head.
The general process of steamed fish is as follows:
Marinate the fish with onion and ginger first;
Then boil it and put the water in, usually steaming for about 8 minutes. The specific time depends on the actual situation. Anyway, the steam is good, but don't steam it too old.
After taking out the pot, the water in the steamed crucian carp dish is poured out;
Put shredded onion and ginger on the surface and pour hot oil on it;
Then drizzle with steamed fish drum oil.
If it is grass carp, there are many ways to roast fish in Wanzhou, which is a bit complicated. If you want to learn, you can go to the official account of WeChat.
If it is crucian carp, it is usually used to make soup.
Making skills of thick white crucian carp soup;
Fry crucian carp in lard, add boiling water and stew with strong fire. It's that simple.
Crucian carp soup is fresh but not fishy: add some mash, that is, fermented wine.
Fish can also be made into fish tofu, just use fish with more meat and less thorns.
Many friends don't know how to make fishy tendons, and some friends say they can't find them, so they specially took a big picture.
Cut a knife next to the fish head and a knife next to the fish tail to remove fishy tendons. The picture above shows the fish head removed.
You can also make fish balls.
Fish balls are similar to fish tofu
Whether you are proud of peacock fish or Wanzhou grilled fish, as well as fish tofu and fish balls, there are detailed steps in the "Ye Chu" of WeChat official account, as well as the video version of fish balls. If you like, you can go to the official account of WeChat. If you have any questions, please leave a message on the official WeChat account, and the leaves will answer them one by one.
Ye's Kitchen, a national first-class nutritionist, food writer and inheritor of state banquet, shares simple and healthy food tips.
How to cook fish well?
With the development of society and the improvement of people's living standards, food is indispensable. Today, I will teach you three ways to braise fish in soy sauce, which are easy to learn and delicious.
1, component:
Carp, pepper, ginger, onion, garlic, green pepper, cooking wine, Chili sauce, coriander, cooking oil, etc.
First kill the carp, clean it, cut three slices of ginger to remove fishy smell, cut both sides of the fish with a knife, rub a little salt evenly on the skin of the fish, put the ginger slices into the belly of the fish, cut the pepper into small pieces and mash the garlic.
Second, put cooking oil in the pot first. When the oil is 8% hot, fry the fish in the pot until golden on both sides. Then add onion and garlic. Pour in the clear water and soy sauce that submerged the fish.
Third, finally add a little salt, cooking wine and sugar, and adjust it according to personal taste. Cover the pot and stew for about ten minutes, then mix some starch water. After the fish is stewed, put it on a plate and pour starch water into the fish. Add some coriander and a delicious braised fish will be ready.
2. Materials:
Fresh fish, pepper, ginger, garlic, salad oil, soy sauce, sugar, cooking wine, chicken powder, black vinegar, edible oil.
1. Slice shallots, peppers and ginger, and wash fresh fish for later use.
Second, put cooking oil in the pot and heat it. Add fresh fish, ginger, onion and garlic and fry until the fish surface is golden yellow. Then add some water to the pot, and finally pour the seasoning sesame oil and black vinegar on it. Put onions in the pan and the delicious braised fish will be ready.
These are two ways of braising fish, which are very delicious. Is there any better method to recommend?
In our coastal areas, fish is the most common dish on the table, and every household has a fish dish every day, especially the elders at home. Three meals a day are inseparable from fish dishes. Fish can be cooked in a variety of ways every day, but the most popular cooking method is braised boiled fish, which you can never get tired of.
So how can fish be cooked? First of all, it depends on what flavor you like. Some people like to eat boiled water, some like to eat steamed water, and some like to braise in soy sauce. Every fish does it differently. The most important thing is to see which flavor you like.
We Minnan people usually cook fish dishes in three ways: steaming, stewing in sauce and frying in incense, which is called the trilogy of sea fish.
First, steaming can best reflect the original flavor of marine fish. The method is simple. Add some onion and ginger to remove the fishy smell, steam in the pot and it will be cooked in 8 minutes. After cooking, pour a little hot oil to remove the fishy smell.
Second, sauce stew sauce stew, also known as soy sauce cooking. In the past, fishing boats went out to sea, and fishermen cooked their own meals on board. This fish dish was their favorite. It's simple and easy to cook, and the fish is delicious.
Braised fish: pour oil into the pot, add ginger slices, fish pieces, soy sauce and appropriate amount of water, cook for about 5 minutes, and sprinkle with chopped green onion. This cooking method is the favorite of old fishermen on fishing boats, and it will not get tired of eating for decades.
Third, fragrant frying I remember that during the Chinese New Year, every household fried a pile of sea fish. First, fried fish can be preserved for a long time. Secondly, fried fish can be made into many different dishes, such as fried hairtail, fish soup, braised hairtail and boiled fish porridge. The most fragrant and delicious thing is that it is crispy and tender when fried.
The above three kinds of fish are the most common, and each method has different tastes, characteristics and characteristics. As for how to cook fish well, the most important thing is to look at personal preferences. As long as it suits your taste, it will be delicious.
Hello, I'm Chen Jie, born in 1980s! ! ! !
There are actually two kinds of fish! One is fresh water and the other is marine fish! I'll introduce you to a method of grass carp in freshwater fish. Fish with pickled vegetables is a home-cooked dish, which can be easily operated at home and the raw materials are easy to buy. The key is delicious, delicious. Now let's get ready.
Prepare a grass carp as the main ingredient: 1.5 kg 2 kg as the best ingredient: sauerkraut and soybean sprouts.
Seasoning: salt, chicken essence, ginger, cornstarch, pepper, cooking wine, white vinegar, green pepper (two refined strips) and pepper powder. Start the operation now.
Production method: 3. Cut the fish fillet into 0.2 cm pieces for later use.
4. Wash fish bones, fish heads and fish tails with clear water for several times to wash off excess blood.
Marinate fish fillets with salt, cooking wine, ginger and onion water, pepper, corn starch and egg white. Marinate the fillets for use!
There are many ways to start frying fish, all of which are delicious, but I think everyone has pickled fish at home, which is also very simple. For your reference! Thank you. I am Chen Jie in the 1980s.
Fish is delicious no matter how it is cooked.
This fish is really delicious, even if the kitchen is white,
The premise is that fish should be fresh, and fish can be divided into fresh water and seawater. Freshwater fish eat more in inland areas, mainly spicy and braised, and most of them are steamed in coastal areas.
An old friend gave me a bighead carp weighing more than ten kilograms. It took me nearly half a day to sort out this big fish. Fish raised in running water is so different from fish raised in fish ponds that it has no earthy smell at all. The soup is very thick and the fish is delicious.
I cooked many dishes for a fish. Half is stewed carrot with fish head, half is chopped pepper, braised fish tail, salted fish bone, fish belly fried fish, fish balls.
Attach some pictures.
Personally, I prefer sweet and sour fish.
I am very happy to share with you the practice of sweet and sour fish.
1. After the crucian carp is washed, cross-cut it with a knife several times, pour the oil in the pot, and the oil is hot. Pour the oil on the fish with a spoon, so that the fish cut with a knife will be turned out.
2. Fry the whole piece in the oil pan, pay attention to turning it over, fry it on both sides until golden, take it out, cut the onion into sections, slice the ginger, and mix the raw flour with water.
3. Pour oil into the pot, add onion, ginger and tomato sauce, and then add water, oil, salt and sugar.
4. Pour in the stirred raw powder water and cook until it is thick. Finally, pour the cooked sauce evenly on the crucian carp.
How to cook fish well? This question is a bit "general". First of all, different fish species have different practices. How can I tell you exactly?
Don't mention what I haven't seen or eaten, just say that I have seen all kinds of fish and different ways to eat them. If I list them all, I can finish them in a short time! You might say, "Who told you to come here again? Just say how to cook the fish well! " In this regard, I also thought of something to answer: "nonsense, don't you know that the tastes of different places are different?" Haven't you heard the saying that it is difficult to adjust one's point of view? Japanese fish is delicious when eaten raw. Does everyone use it? Does everyone like to eat stinky mandarin fish in Anhui? "
Come on, we're answering questions, not arguing. I'd better speak calmly. Fish is far less attractive to me than meat, but who makes me a worthless and greedy person! So I have tasted a lot of fish both in species and practices. But which attracts me the most?
When I was a child, I read a book "Eclipse" written by the former Soviet writer "Tiandryakov". The hero in the book took his girlfriend to a remote lake for the first time. After swimming naked, two people started fishing. How to eat the fish they caught? I'm telling you now, this is the best way to cook in my opinion.
They first put some small fish in a small iron bucket, put them in water and cook them on a lit bonfire. When they are cooked to a certain extent, take them out and throw them away, and then put them into new fish to continue cooking. According to them, they cooked them for several times and then the fish soup was white and thick. Then, while drinking fish soup, I wrapped the caught big fish in newspapers and threw them into the red carbon ash of the bonfire. After the fish is cooked, peel off the burnt black newspaper ash by hand and eat the white, thin and tender fish inside. ...
Probably because I haven't eaten it. This practice has been "seduced" for decades! Today, I dedicate it to you. If anyone is going to try this method, it's best to let me know before doing it. I provided the method, and you invited me to dinner when you finished. We owe nobody. What did you say?/Sorry?