Silver cod in chicken sauce
[Raw material/seasoning]
Silver cod 100g (2 pieces), olive potato 1, carrot and cucumber 65438, vegetable salad silk 1, Thai chicken juice 50g, egg 1, raw flour, salt, monosodium glutamate and lemon juice.
[production process]
1. Add lemon to the silver cod pieces, stir them evenly, then leave them for 10 minute, pat in the raw flour, hang the egg paste, fry them in a 30% hot oil pan, take them out and put them on a plate.
2. Pour the Thai chicken juice into the pot and heat it. Pour chicken juice on the fish pieces. Cook olive-shaped potatoes, carrots and cucumbers in water, stir-fry with a little scallion oil, add seasoning, decorate on a plate, and follow the shredded vegetable salad.
Features: South Asian flavor, spicy, sweet and sour.
Fried cod in sauce
Ingredients: silver cod, an egg yolk, salt, monosodium glutamate and pepper, cooking wine, Lee Kum Kee, steamed fish and soy sauce, soy sauce.
Silver cod sold in supermarkets are generally processed into thick slices. Generally, one slice is enough for a dish. Thaw the silver cod, rinse it with clear water, dry it, and it is best to suck up the water from the silver cod with a clean paper towel. Take a small amount of salt, monosodium glutamate, cooking wine and pepper and mix well. Marinate the silver cod for 20 minutes.
Take an egg and keep the yolk. The egg white can be used in other dishes. Put the egg yolks in a dish and stir well.
Spread the egg yolk evenly on the silver cod.
Pour the raw flour into a plate, dip the raw flour with the silver cod wrapped in egg yolk, so that the raw flour is thinly wrapped with a layer of silver cod, and both sides should be dipped with raw flour. Be careful that there must be no more raw powder.
Heat the frying pan and pour in salad oil.
[When the oil temperature is 80% hot, add the silver cod, fry it on medium heat until both sides are golden, and turn to high heat to urge it to force out the oil that invaded the silver cod during frying.
Take out the fried silver cod and put it on the chopping block.
Fold up the soft board and you can have a big meal.
Don't forget to dip in the juice before eating. Heat the wok, pour in a little salad oil, and heat a proper amount of Lee Kum Kee steamed fish and soy sauce. However, I always think Lee Kum Kee's steamed fish soy sauce is a little sweet, so I will add a small amount of soy sauce.
Western-style sauce silver cod
condiments
Silver cod 10 slice (400g), onion and tomato 1 slice, green beans 1 spoon, 2 garlic slices, a little salt and pepper.
condiments
Seasoning: salt 1/2 tsp, pepper 1/4 tsp, corn flour 1 tablespoon. Sauce: 3/4 cup of water, 3 tablespoons tomato juice, 65,438+0 tablespoons umami juice and corn starch, 65,438+0/2 tablespoons soy sauce, 65,438+0/4 tablespoons salt and 3/2 tablespoons sugar.
How to do it:
1. Wash and dry the silver cod fillets, evenly spread salt and pepper, and marinate for 15 minutes; Chop onions and tomatoes, chop garlic.
2. Heat 4 tablespoons of oil, thinly coat some raw flour on the sturgeon pieces, fry them in oil with medium heat until both sides are golden and cooked, and take them out.
3. Stir-fry onion and garlic with the remaining oil, add green beans and tomatoes, pour in the sauce and bring to a boil. Put the fish pieces in the pot, cook them with the sauce for a while, and then serve.
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Experience: Silver cod is sold in frozen butcher shops and supermarkets, and it is usually frozen. When eating, it should be transferred from the ice cubes to the refrigerator to thaw in advance.
Silver oat
[Ingredients/Seasoning]: 400g of silver cod (6 slices), lemon 1 piece, 200g of oatmeal, 2 cherry tomatoes, a little coriander, Kafumiao sauce and French mustard sauce 10g, egg 1 piece, 50g of flour, salt and monosodium glutamate.
[production process]
1, add seasoning and lemon juice to cod, mix well, pat flour, hang egg liquid, pat oatmeal, and fry in a 30% hot oil pan.
2. Put the cod in a plate, mix the Kraft sauce with French mustard and pour it on the fish steak. Slice the lemon and decorate it. Cut cherry tomatoes into flowers with a knife and decorate the ends of the plate with parsley.
Features: crispy outside and tender inside, rich in wheat flavor.