Grilled fish sauce is a choice of what seasoning sauce you need for delicious unlimited grilled fish

Grilled fish with secret sauce compound.

Material. Ingredients: Sea bass.

Excipients: three kinds of peppers.

Seasoning: tempeh, ginger, garlic, bean paste, salt, fresh soy sauce, Huadiao wine, camellia oil.

Method. 1.Wash the sea bass, wipe off the water, cut the horizontal knife from the bottom of the head, directly to the tail, and then add salt and Huadiao wine to marinate for more than ten minutes, and I will fry the tempeh and make the soy sauce.

2.Stir-fry the tempeh, ginger slices and garlic cloves, crush the tempeh, chop the garlic and add fresh soy sauce, Huadiao wine and camellia oil and mix well, and stuff the ginger slices into the belly of the fish.

3.The difference this time is that I made a compound sauce, and added the bean paste made by my apprentice's mother, which will not be very salty, mainly to increase the fragrance of the compound sauce, so the sauce that has not been matched will appear, okay, put oil in the pot.

4.Fry on both sides.

5.Spread the compound sauce, preheat the oven, 180° for 25 minutes, the taste can be adjusted according to your own oven, because I preheated it at 220° before, and I bake it for 8 minutes at 220° before turning to 180°, for novice oven novices, there is nothing wrong with a lower temperature. Finally, I stir-fry three kinds of vegetables and green peppers in the sauce and pour them over the grilled fish.

Tips. When the sauce is baked, it's crunchy and super fragrant.

The oven is controlled according to my own experience, and the temperature can be from high to low, and I am also groping.

The purpose of frying first is to lock in moisture and make it more fragrant.

Adding the bean paste made by my friend's mother will not be very salty, which increases the unique flavor of the soy sauce.

Ginger slices should be put into the belly of the fish to remove the fish.

Before frying you need to marinate, with salt, Huadiao wine.

The purpose of using a horizontal knife is to quickly absorb the flavor.

Three kinds of fresh chili peppers are used to enhance the texture of the vegetables, and the color and texture of the grilled fish complement each other.

I used a cool roast and it worked very well.

1. Seasoning: 8 grams of salt and cumin, 60 grams of spicy sauce, 50 grams of cooking wine, 10 grams of chili noodles, and 80 grams of spicy oil.

2. Preparation of spicy sauce: Mix spicy sauce with secret grilled fish sauce in a ratio of 1:1.

3. Ingredients: 5 kg of rapeseed oil, 3 kg of salad oil, 2 kg of glutinous chili pepper, 1 kg of black bean paste, 500 grams of green onions, 500 grams of ginger, 300 grams of sesame pepper, 20 grams of Sannai, 10 grams of Angelica dahurica, 20 grams of good ginger, 20 grams of ingredients, 20 grams of white cardamom, 10 grams of cloves, 50 grams of cumin, 10 grams of lemongrass, 5 grams of bay leaves, 5 grams of grass fruit, 30 grams of tempeh, rock sugar, liquor, mash, spicy sauce, beef spicy sauce and hoisin sauce.

4. Preparation method: After rapeseed oil is refined, add salad oil and other ingredients, boil over low heat, and remove from the pot in half an hour.

5. Preparation method of spicy oil: 500 grams of chili noodles, spices (10 grams of cinnamon, 3 grams of bay leaves, 2 grams of cloves and white cardamom, 5 grams of tangerine peel, grass fruit, comfrey, star anise, 2 monk fruits), 120 grams of carrots, 50 grams of chives and coriander, 20 grams of ginger slices and garlic cloves, 200 grams of bean paste, 100 grams of spicy fresh sauce and hot sauce, put 5 kilograms, burn to 60% of the hot laizi oil, soak for 2 hours, and then fry all the raw materials over medium heat to dry the water, remove the residue, The remaining oil becomes spicy oil.

You can add some spicy sauce, you can add some chili peppers, add some bean paste, the taste is very good, choose according to your preferences.

Peppers, shallots, oil, and salt all need to be prepared, and some spicy sauce can be spread on top, and some cooking wine can be used to mix them.

The spicy sauce and the secret grilled fish sauce are mixed in a ratio of 1:1, and the sauce of the grilled fish, rapeseed oil, chili, green onions, ginger, pepper, 2 ingredients, white cardamom, cloves, cumin, lemongrass, bay leaves 5 grams, tempeh, rock sugar, white wine, spicy sauce, beef spicy sauce and hoisin sauce can be stirred.

1. Ingredients: a fresh fish (about 1250 grams), 50 grams of mushrooms, 125 grams of tomatoes, 100 grams of eggs, 75 grams of shallots, 500 grams of cooked potatoes, 250 grams of celery, 150 grams of peanuts.

2. Seasoning: 100 grams of cooking oil, 500 grams of cream sauce, 10 grams of chili pepper, 20 grams of coriander, 50 grams of minced cheese. Appropriate amount of refined salt, a little pepper, 50 grams of butter, 50 grams of sugar, appropriate amount of monosodium glutamate, 2 grams of Sichuan pepper, 100 grams of ingredients, 50 grams of coriander, 100 grams of secret oil.

3. Side dishes: cauliflower, lotus root, cucumber, bean sprouts, konjac, carrot, celery, etc., add according to personal preference.

1. Ingredients: 1 grass carp, 3 tomatoes, 1 onion, 1 potato, 1 lotus root, 3 celery, 1 handful of chives, 1 ginger.

2. Seasoning: five-spice powder, salt, sugar, light soy sauce, dark soy sauce, cooking wine, peanut oil.

3. The grass carp is processed and cleaned, the fish head is constantly separated, the fish bones are separated, the fish is scratched a few more small openings, the whole fish is put into the basin, put 2 spoons of five-spice powder, 2 spoons of salt, 2 spoons of sugar, 2 spoons of cooking wine, and smear evenly for an hour;

4. Put a piece of tin foil into the baking tray, brush with oil, put the marinated fish into it, brush the fish with a layer of oil, then stuff the green onion knot made of chives and the crushed old ginger under the fish belly, preheat the oven at 230 degrees for 3 minutes in advance, then put the baking tray on the middle layer and bake at 230 degrees for 20 minutes;

5. When grilling fish, cut the tomatoes into cubes, cut the onions into rings, slice the potatoes, slice the lotus root, cut the celery into molds, then boil the cold water in the pot, blanch the potato slices, lotus root slices, and celery segments in hot water for 1 minute and remove them for later use;

6. Take out the baking tray, sprinkle the blanched garnishes and unblanched onion rings on the top of the fish, then sprinkle an appropriate amount of light soy sauce, dark soy sauce for color and seasoning, put it in the oven, and bake at the same 230 degrees for 10 minutes;

7. Put cold oil into the pot, heat over low heat, add two-thirds of the diced tomatoes and stir-fry, when the sauce appears, put on 2 bowls of water, cover the lid and cook over high heat until boiling, then turn to low heat and boil for 10 minutes, add half a spoon of salt to taste, put in the remaining one-third diced tomatoes before leaving the pot, stir to turn off the heat;

8. Take out the baking tray, clip the green onion knot and ginger under the fish belly and throw it away, and then pour the prepared tomato juice on top of the grilled fish, and a home-style version of tomato-flavored grilled fish is ready.

Teach you how to grill fish in a simple and delicious way.

Grilled fish detailed teaching, come and learn together, remember to collect!

Grass carp 1 about 2 catties.

Potatoes 1 pc.

Tofu 200 grams.

4 mushrooms.

8 shiitake mushrooms.

2 sprigs of celery.

Onion half.

2 green and red peppers.

Bean sprouts 100 grams.

Coriander to taste.

1 green onion. Ginger 1 piece.

2 cloves of garlic. Pixian bean paste 50 grams.

20 grams of dried red peppers.

Sichuan pepper 10 grams.

Cooking wine to taste.

Soy sauce to taste.

Cumin powder to taste.

Pepper to taste.

Salt to taste. Method: After the fish is thoroughly cleaned and washed, cut or cut the whole abdomen from the abdomen, and I use scissors to cut the sides of the large back spines to make the fish a large piece connected to the back. (My baking tray is a bit small, so I cut off the fish head, and if the baking tray is big enough, the head can not be cut).

Turn the fish over, cut it diagonally on the back a few times, coat the whole body with cooking wine, salt and pepper, and marinate it in a container lined with ginger slices and green onions for 30 minutes.

Spread ginger slices and green onions on a baking sheet, put in the marinated fish, brush the fish with oil, soy sauce, sprinkle cumin powder, and then put some ginger slices and green onions, and bake in the oven at 200 degrees for 20 minutes.

Prepare the side dishes while grilling the fish: pour oil into the pot, add the green onion and minced ginger and stir-fry until fragrant, then add the Pixian bean paste, dried chili pepper segments and Sichuan peppercorns.

After the fragrance comes out, put in the side dishes according to the ease of cooking: potatoes, shiitake mushrooms, mushrooms, and tofu pour into boiling water and simmer for a few minutes.

Add bean sprouts, celery segments, red peppers, onions, garlic cloves, and simmer for a while.

When the fish has been grilled for 20 minutes, remove it, pour the sautéed side dishes into a baking tray and continue to bake for another 5 minutes.

Sprinkle with coriander when eating.

Grilled fish is no worse than the outside.

Ingredients: 1 crucian carp, 1 package of enoki mushrooms, 1 coriander.

Excipients: appropriate amount of salt, appropriate amount of dark soy sauce, 1/2 tablespoon of thirteen spices, 1 tablespoon of black pepper juiceStep 1: Wash the crucian carp, cut it in half and open it uninterruptedly, add salt, dark soy sauce and cooking wine to marinate.

Step 2: Line the baking tray with tin foil and brush with a layer of oil.

Step 3: Spread the enoki mushrooms and place the fish on top.

Step 4: Take a bowl, pour in a spoonful of black pepper juice, a teaspoon of thirteen spices, an appropriate amount of water, stir well, and pour into a baking sheet.

Step 5: Preheat the oven and bake for 25 minutes at 230 degrees.

Step 6: Sprinkle with coriander and remove from the pan.

Materials and Accessories:

1 pepper. 1 red pepper.

Seasoning: Salad oil to taste.

2 teaspoons of table salt.

2 tablespoons of soy sauce.

1 teaspoon of chicken bouillon.

Ginger to taste, garlic to taste.

2 tablespoons of cooking wine.

1 tablespoon sweet noodle sauce.

Appropriate amount of green onions. 1 tablespoon sugar.

Pepper 4 teaspoons water preparation.

1. Let's take a look at the raw materials first: choose a grass carp suitable for the pot at home, about 3 catties.

2. Wash the grass carp and open it from the middle piece.

3. Mark the grass carp with a flower knife and cut off the grass carp according to the size of the pot.

4. Wipe the water of the grass carp dry, add green onion and ginger slices, and 1 tablespoon of cooking wine; Peppercorns to taste; 1 teaspoon salt; Pepper teaspoon marinate for 4 hours.

5. After marinating for 4 hours, sit the compound pan on the fire, and constantly drip in a few drops of water, if the water droplets drip into the pot and roll away, you can grill the fish.

6. Just use an oil brush and brush with a thin layer of oil.

7. Wipe off the moisture on the surface of the marinated grass carp, do not need to wrap it in dry powder or anything like that, put it directly into the pot, turn the lid on low heat for 1 minute, and then turn over for 1 minute.

8. Look at the effect after baking, dare to compare with the oven. It took about 5 minutes to grill the fish above, and I grilled it twice.

9. Then put oil in the pot and stir-fry the chives, ginger and garlic; dried chili peppers; Add the chili pepper and stir-fry until fragrant, then fill with the sweet noodle sauce; Soy sauce; Wine; Stir-fry the chicken essence and fill it with water.

10. Add the grilled grass carp and simmer over low heat for 10 minutes, a total of 15 minutes before it comes out of the pot. Serve the pans together and continue to heat while the pan is still warm.

Tips: Seven key points to grill fish without oil in a pan without breaking the skin.

1. Water control and air drying: The temperature of the frying pan is not as high as that of the oven, so the grass carp should be slaughtered 4 hours in advance, and the fish skin should be dried with moisture, so that the fish skin is not easy to break.

3. Compound pot bottom: Use a thick compound pan, because the compound pan can store a lot of heat in order to cook the fish.

4. Burn to extreme heat: Keep dripping water droplets into the pot, and the water droplets that burn to the bottom of the pot can dance, proving that the pot is burned to the extreme heat, so that the oil can be put and the fish skin will not stick to the pan.

5. Oil-free grilled fish: After the pot is heated, it is not that there is no oil at all, just use an oil brush to brush a thin layer on the bottom of the pot to put the fish.

6. Cover the lid with a lid: After the fish is put into the pot, it must be covered for 1-2 minutes to achieve the effect of roasting and steaming.

7. Cover the lid on low heat: Immediately after the lid is covered, turn to low heat for 1-2 minutes, avoid baking the fish, open the lid and turn over the fish, and continue to cover on low heat for 1 minute.

Grilled fish sauce preparation method ingredients, grilled fish is actually quite complicated to make, relatives in Guanxiang, Xingxiao Eat Xue's grilled fish 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons rock sugar or maltose, a little five-spice powder, 1 4 teaspoons pepper, 3 1 2 cups of water, 1 tablespoon of wine, 12 cloves of garlic.

Method: Put 2 tablespoons of oil in a pot, fry the garlic until golden brown, and then take it out.

Bring the other ingredients to a boil in a separate pot, add (1) of garlic and bring to a boil until thick. Wash and drain the meat, first marinate with soy sauce and sugar for 1 2 hours.