How do you cook bream to make it delicious? How to make the eel delicious

Ingredients for the production of fragrant braised bream: Ingredients: I bought a bream with eight taels of blue, the necessary ginger, green onions, and garlic.

Cut flower knives on both sides of the fish – it will be easy to absorb the flavor! Because the fish is small, there is no need to do a crucifixion, and the oblique slice can be pulled with 3 knives - note that it is cut into the meat diagonally, not straight! Spread some salt evenly on both sides of the fish, and even get a little bit in the abdominal cavity to make a little bit of early flavor!

I don't really like the flour and think it ruins the texture of the skin! Put the prepared fish on a plate, serve with shredded ginger, flattened garlic, shredded dried chili peppers, and then add some green onions! Several colors look good with a good pull down the pot, after the oil burns and smokes blue, add the ingredients to stir fragrant, the fire can not be too big, the main thing is to fry the fragrance.

When the onion and garlic turn yellow, you can take out the ingredients and set aside, and pay special attention to the red pepper not to fry black, it won't look good! Use the rest of the oil to fry the fish! The oil temperature is 6 minutes.

It's okay to be slightly yellow on both sides, or you can fry it a little bit!! Be careful when turning the fish, if you break it, you will smash the pot. Then you can put a small bowl of water (there is no soup stock at home) and start cooking - there is a lot of fire in the restaurant, and people even cook it all with oil, so the family will use their own methods!

After the water is boiled, add the most important rice wine, soy sauce, which is a step to remove the fishy seasoning and dyeing! Put in the previous ingredients and cook them together, put a little salt in the soup, and consider the amount, because the soy sauce is also salty, and the sauce must be added later, including the fish itself and the flavor! Keep pouring the juice over the fish to ensure that it is evenly heated!

Add a large spoonful of Pixian bean paste or red pepper paste and cook for a while, the fish will be cooked, and it will be easy to destroy the appearance after a long time! Now put the fish on a plate and sprinkle with green onion leaves. There's some soup in the pot!

The essence is there! Add a little sugar and vinegar, MSG, adjust the water starch at the bottom of a bowl, put it in the pot, bring to a boil over high heat, stir it quickly, and get out of the pot when it is a little sticky! The final step is to pour the soup!

The amount of juice is controlled by yourself, less is too dry, more is tasteless!

Bream is generally more delicious when steamed.

Ingredients: 1 eel, soy sauce, beef, green onion, ginger, garlic, cooked lard, meat broth, essence, sweet soy sauce, rice wine, pepper, monosodium glutamate, sesame oil.

Steps: Scrape off the fine scales of the eel, cut open the abdomen, remove the internal organs, remove the gills, and wash. The cross knife on both sides of the fish body is chopped, and the head of the fish is cut straight and continuous. Rub 20 grams of soy sauce all over the fish and marinate for 10 minutes. Finely chop beef, green onions, ginger and garlic.

Put the wok on a hot fire, pour in cooked lard, cook until it is 70% hot, fry the fish until golden brown on both sides, and drain the oil.

Turn on medium heat in a wok, pour in 30 grams of cooked lard, cook until it is hot, add green onions, ginger, garlic and minced beef to stir-fry until fragrant.

Add the consommé, refined salt, 30g soy sauce, sweet soy sauce, rice wine, pepper and fish, bring to a boil and reduce to low heat.

When the juice is dry, add monosodium glutamate, move to the pot with chili oil on high heat, turn the fish over, see that the juice is all dry, and put it on the plate.

Pour excess grease over the fish and drizzle with sesame oil.

The bream is delicious at home, especially the braised bream.

Ingredients: bream, green onion, ginger, garlic, chili, salt, light soy sauce, cooking wine, sugar, chicken essence, edible oil.

Steps: Step 1: Clean the bream and drain the water. Slice ginger and garlic.

Step 2: Put a little dry starch in a small dish, add salt, cooking wine, and light soy sauce and mix well to make starch juice.

Step 3: Touch the starch juice on both sides of the fish.

Step 4: Make a few diagonal cuts on the fish to make it more flavorful.

Step 5: Heat oil in a non-stick frying pan, add the processed fish, and fry on both sides.

Step 6: Add ginger and garlic slices and chili peppers and stir-fry until fragrant.

Step 7: Add salt, cooking wine, light soy sauce and simmer over low heat for one minute.

Step 8: Put in hot water, sugar, green onion knots, and water to half the height of the fish.

Step 9: Cook over medium-low heat, halfway back, finally remove the green onion knots, put the chopped green onions, add the chicken essence, and remove from the pot.

Bream is warm and sweet, not only delicious, but also extremely nutritious. It has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind and strengthening the stomach; It can prevent diseases such as anemia, hypoglycemia, high blood pressure, and arteriosclerosis. It can be eaten by ordinary people, and it is more suitable for people with anemia, weakness and malnutrition.

Bream is rich in high-quality protein, unsaturated fatty acids, vitamin D, calcium, phosphorus and other substances, and has high nutritional value. In addition, bream also contains a lot of phosphorus and niacin, which can play a role in tonifying the brain and softening blood vessels. It is recorded in the "Compendium of Materia Medica":

Bream, delicious as cattle and sheep, can adjust the spleen and stomach to replenish the five organs.

You can make pan catfish.

Braised catfish, steamed catfish, etc. 1. Flat-pan catfish. Ingredients: catfish, green onion, ginger, garlic, Sichuan pepper, spices, bay leaves.

Nutmeg, chili pepper segments, pressure cooker sauce, Pixian bean paste.

Sweet noodles, bean paste, sugar.

Salt. Add an appropriate amount of oil to the pan, and when the oil is hot, put the green onion, ginger, and garlic into the pan. Add all kinds of sauces, stir-fry over low heat to bring out the flavor of the sauce, and add an appropriate amount of sugar and salt. Pour in hot water and cook the fish in a saucepan. <

1. Flat-pan catfish. Ingredients: catfish, green onion, ginger, garlic, Sichuan pepper, spices, bay leaves, nutmeg, chili pepper, Weidamei pressure cooker sauce, Pixian bean paste, green onion with road sweet noodles, bean paste, sugar, salt.

1. Add an appropriate amount of oil to the pot, and put the green onion, ginger and garlic into the frying pan after the oil is hot.

2. Add all kinds of sauce, stir-fry over low heat to bring out the flavor of the sauce, and add an appropriate amount of sugar and salt.

3. Pour in 500ml of hot water, spread the fish in a frying pan and cook, after the juice is reduced, sprinkle with chives.

2. Braised catfish. Ingredients: catfish, green and red peppers, onions, garlic, shallots.

Ginger. 1. Wash the catfish with water and put in cooking wine.

Salt, grasp and marinate for preparation.

2. Chop all the ginger, garlic, green and red peppers, onions, etc. and put them on a plate for later use.

<>4. Leave the bottom oil in the pot, add the crushed materials, stir-fry over low heat until fragrant, add water, salt, light soy sauce, oyster sauce and dark soy sauce, stir well, and bring to a boil over high heat.

5. After the soup boils, put the fried catfish into the pot and cook it, and add chopped green onions.

3. Steamed catfish. Ingredients: catfish, minced garlic, shredded green onion, shredded ginger, diced red pepper, shiitake mushrooms, salt, cooking wine, sugar, light soy sauce.

1. Cut the fish into cubes, marinate with salt for 20 minutes, rinse well.

2. Wipe the fish pieces with salt and cooking wine, sprinkle ginger, green onions, and mushrooms, and finally evenly sprinkle half a tablespoon of sugar, over medium-high heat, steam for 8 minutes after the water is boiled.

3. Pour out the steamed juice from the bowl, garnish with green onions, ginger, minced garlic and red pepper, and pour hot oil.

Ingredients: 250g of catfish.

Excipients: appropriate amount of salt, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of Shao wine, appropriate amount of green onion.

How to prepare braised catfish:

1. Wash the fish and cut it into sections, drain the water, and marinate with an appropriate amount of salt.

2. Remove the oil from the pan and add the ginger slices.

3. Fry the fish on both sides.

4. Add soy sauce and Shao wine, add some boiling water and cover and cook.

5. Cook for about 4 minutes, reduce the juice and turn off the heat.

6. Put on a plate and sprinkle with chopped green onions.

1. The practice of scallion and fragrant catfish 1Put the cleaned fish scales into a pot of cold water, add two or three slices of ginger and a spoonful of cooking wine to remove the fishy smell. 2.

Reduce the heat to medium and bring the cold water to a boil, after the cold water boils, pour out the water, remove the catfish and put it on a plate. 3.Put the fish on a plate, then prepare a spoonful of soy sauce, a spoonful of vinegar, a small half spoon of salt, and a small half spoon of chicken essence prepared in advance, spread evenly on the fish, wipe both sides with seasonings on the inside and outside, and finally sprinkle chopped green onions on the fish.

4.Heat the oil, wait until the oil is fully hot, and slowly pour it over the fish, being careful not to splash the hot oil on yourself. 5.

When the oil is poured, a dish of green onion and fragrant catfish will come out of the pot. Second, the practice of braised catfish 1Wash the fish, cut it into small pieces and set aside.

2.Heat the oil, wait for the oil temperature to become 90% hot, put the fish pieces in the pan and fry on both sides until golden brown. 3.

After all the fish pieces are fried, put two pieces of ginger into the pot, pour an appropriate amount of cooking wine, then put a spoonful of dark soy sauce, a spoonful of light soy sauce, add an appropriate amount of sugar, add water to cover the fish pieces, cover the pot and simmer.

Three or four minutes. 4.When the juice is collected, it can be taken out of the pot, sprinkled with chopped green onions, and the fragrant braised catfish is ready. Catfish.

3. The practice of steaming catfish 1Remove the scales and clean the fish and marinate for 10 minutes in the sauce prepared with vinegar, soy sauce, salt and chicken essence. 2.

Put the marinated fish on a plate, sprinkle with shredded chili pepper and ginger, and steam it in a steamer over high heat. 3.Sprinkle celery and a little green onion on top of the fish, pour hot oil over the fish, and the aroma is overflowing, and a plate of fragrant steamed catfish is complete.

Fourth, the practice of fish balls 1Wash the fish and cut it into thin strips, then chop the chopped green onion and ginger into fine pieces and add to the fish. 2.

Marinate for 10 minutes with a small amount of salt, light soy sauce, cooking wine, monosodium glutamate, sugar, and pepper. 3.Then add sweet potato flour, you can also use sweet potato flour instead, keep kneading and kneading, so that the sweet potato flour and fish are fully mixed.

4.Put the mixed dough into a crisper bag, squeeze it into a cone, cut a small hole in the triangle below, and squeeze it to make a small fish ball. 5.

Heat the oil, fry the small fish balls until golden brown, put them in the refrigerator, and take them out when you want to eat them.

The braised bream is delicious.

1. After washing the bream, make a few cuts on the back, and then rub a little salt on the stomach and both sides for a few minutes. When marinating, prepare other ingredients, cut the green onion into white sections, cut the green onion into chopped green onions, slice the ginger and garlic, dice the pepper and onion, mix the sweet potato starch with half a bowl of water and stir it into thickening water for later use.

2. Heat the pot and pour in the oil, add Sichuan pepper, green onion, ginger and garlic, fry over low heat to bring out the fragrance, fry until the green onion is white and browned, and take out the green onions, ginger, garlic and peppercorns.

3. Then put in the bream and fry over medium heat until golden brown and turn over, when both sides are fried, add two spoons of rice wine, add a little water, cover the pot and simmer for a while, 3 to 5 minutes.

4. When the water in the pot is almost gone, add soy sauce and cook over medium heat for three minutes.

5. Add a little oil to the pot, low heat, add diced pepper and onion and stir-fry a few times, add a spoonful of Pixian bean paste, and stir-fry until the red oil comes out.

6. Stir the thickened water and pour it into the pot, continue to simmer, stir in the pot with a spatula while burning, and turn off the heat until thick.

7. Finally, pour the thickening sauce on the surface of the fish and sprinkle some chopped green onions, so that you can eat.

The braised bream preparation is as follows:

Ingredients: bream, green onion, minced ginger, salt, oil, cooking wine.

1. Directly remove the fish scales and internal organs, use a knife on both sides of the fish body, all of them are marked with a knife, each knife is spaced 2-3 cm apart, and then put it on a plate for later use.

2. Pickling: Add a little cooking wine to the plate, then add an appropriate amount of green onions, minced ginger and salt, wipe it or spread it evenly for later use.

3. Pour an appropriate amount of bottom oil into the pot, at the same time, add a little salt, so that the fried fish is not easy to break the skin, put the bream into the oil, fry it on medium-low heat until both sides are golden brown, drain the oil, and put it on a plate for later use.

4. Make chili seasoning: leave a little base oil in the pot, first add ginger and garlic to burst the fragrance, then add an appropriate amount of tempeh (about 8-10 grains), chili noodles and fry until fragrant, then pour half a bottle of beer to boil, use it to replace the water, the wine fragrance will be stronger, and then, turn on the high heat to fry them until thick.

5. Spread the fried hot sauce evenly on the bream while it is hot.

The braised bream is ready.

It is delicious to make open-screen fish and steamed bream.

1. The ingredients for preparing the fish are as follows: 1 bream, 1 cucumber, 2 millet peppers, 1 piece of ginger, 1 green onion, an appropriate amount of salt, 2 tablespoons of cooking wine, and an appropriate amount of steamed fish soy sauce.

The specific method is as follows: after cleaning the bream, remove the head and tail of the fish, and then cut the fish body into 5 mm thick fillets, remember not to cut off the fish belly, connect, cut it into the soup basin, add 2 tablespoons of cooking wine, add 1 teaspoon of salt, grasp and marinate for a while, cut the ginger into shreds, and cut the green onions into shreds for later use.

Then put the bream into the steamed fish plate, stack it neatly, sprinkle the green onion and ginger shreds on the fish, put it in the steamer of the steamer, steam it for 10 minutes on high heat, pour out the soup after steaming, and then replace it with new green onion and ginger shreds, pour on the steamed fish soy sauce, put the cucumber slices, and then put the chili rings to decorate, and finally fry the shredded chives and ginger with hot oil.

2. Prepare the ingredients for steamed bream as follows: 1 bream, 1 green onion, 1 red pepper, 1 ginger, an appropriate amount of steamed fish soy sauce, 1 teaspoon of salt, and 2 tablespoons of cooking wine.

The specific method is as follows: after the bream is cleaned, put on the knife flower, then pour the cooking wine and smear it evenly, and then coat it with a layer of salt, then put it in the steamed fish plate, shred the ginger, shred the green onion, shred the red pepper, take half of it and put it on the fish, put it in the steamer and steam it for 10 minutes, pour off the soup after steaming, pinch off the green onion ginger and chili shreds, then put on the fresh green onion ginger and chili shreds, pour in the steamed fish soy sauce, and then stir-fry with hot oil.