Do you need to use underflour to make braised fish, and do you need to put flour to make braised fis

Yes, you need to put flour and cornstarch to make braised fish.

Ingredients: 1 grass carp, 200 grams of flour, 50 grams of starch, 2 eggs.

Excipients: cooking wine.

Light soy sauce, dark soy sauce, salt, sugar.

Appropriate amount of green onion, ginger, garlic and dried chili, bean paste.

Amount. 1. Handle the grass carp, clean it, and then slowly slash the knife along the backbone of the fish to the head of the fish.

2. The head of the fish is cut here, and a piece of whole fish meat has been removed.

3. Turn the fish over and use the same method to slice another slice of fish. After removing the large spines in the belly of the fish, take a piece of fish meat, start from the end of the fish's tail, and slice the fish into pieces diagonally.

4. Marinate with cooking wine and salt for 20 minutes.

5. Add flour, eggs, starch and salt to a large bowl.

6. Add cold water and stir into a particle-free batter. (The batter should not be too dry or too thin, and the viscous lead should be able to stick to the fish pieces.) ）

7. Put the marinated fish pieces into the batter and coat the batter evenly.

8. Put oil in the pan, and when it is hot, put the fish pieces into the oil.

9. Fry over medium heat until golden brown on both sides.

10. Use a colander to remove the oil.

11. Leave the bottom oil in the pot, add ginger slices, green onions, dried chilies, garlic cloves, and bean paste and stir-fry.

Fragrant. 12. Add an appropriate amount of hot water, pour in cooking wine, light soy sauce and dark soy sauce and bring to a boil.

13. Add the fried fish cubes, grind them and add sugar.

14. After the heat boils, scoop off the foam with a spoon, cover the pot and turn to low heat and simmer for 20 minutes.

15. Finally, collect the thick soup over high heat, sprinkle a little chopped green onion, and then get out of the pot. Braised fish fillets.

That's it.

with starch. Ingredients: 1 fish, appropriate amount of green onion, ginger and garlic.

Excipients: appropriate amount of soy sauce, appropriate amount of oil and salt, appropriate amount of starch, appropriate amount of cooking wine.

1. Cut the fish.

2. Add cooking wine, salt, green onion and ginger to the bowl and marinate the fish pieces for half an hour.

3. Put a little more imitation oil in the pot, after heating, put the fish pieces into the oil pot one by one with chopsticks, and then fry them on both sides.

4. Fry until golden brown on both sides and scoop up the fish pieces.

5. Pour off the excess oil, put the green onion, ginger and garlic in the pot and fry it until fragrant.

6. Put the fish pieces back into the pot, stir-fry for a while, pour in an appropriate amount of water starch, and reduce the juice with soy sauce over high heat.

7. Finished product. <>

Fish cubes can be wrapped in flour, preferably with sweet potato starch.

Braised fish fillet] with 1 grass carp.

3 tablespoons of bean paste.

5 tablespoons of cooking wine. 3 scoops of dark soy sauce.

1 green onion, 8 slices of ginger.

4 cloves of garlic, 2 tablespoons of soy sauce.

Sugar: 1 tablespoon of enoki mushrooms, 1 handful.

Appropriate amount of fish and tofu.

Starch to taste. Preparation of braised grass carp pieces with salt and appropriate amount.

Cut the processed grass carp into cubes, add the cocktail, light soy sauce, ginger slices, marinate to taste and remove the fish, cover with plastic wrap and put in the refrigerator overnight.

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Dry the fish pieces with kitchen paper Stick a thin layer of starch Shake off the excess starch Please click to enter **Description.

Fry in oil until golden brown on both sides.

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I blew it up again.

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Put two spoons of oil in the pot, add green onions, ginger and garlic, put three spoons of bean paste, stir-fry the red oil, please click to enter**Description.

Put the fish pieces into the oil pan and stir-fry them, add hot water, and then release the soy sauce, dark soy sauce, sugar, salt, control the amount by yourself, simmer over low heat, try not to turn the fish pieces, it is easy to break up.

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Add enoki mushrooms, fish tofu and the like, of course, if the conditions do not allow, they are omitted, and if the conditions permit, you can add tofu skin, tofu cubes, and so on.

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When the dishes are cooked, you can collect the juice on high heat.

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Remove the braised fish pieces from the pan.

Braised fish pieces do not use tender meat powder, because fish belongs to the seafood category, and the meat quality is relatively tender, so there is no need for tender meat powder.

1. Clean the fish pieces first, put them in a large basin, add ginger, cooking wine, five-spice powder, salt, starch, grasp well, and submerge for a while.

Step 2Put oil in a pan and fry the fish pieces until golden brown on both sides, and set aside Step 3

Leave some base oil in the pot, add green onion and ginger and stir-fry until fragrant, pour in light soy sauce, dark soy sauce, put 2 tablespoons of sugar, and add an appropriate amount of hot boiling water Step 4

Add the fish to a boil over high heat and simmer for 15 minutes.

Step 515 After 515 minutes, add an appropriate amount of oyster sauce and let the soup reduce the juice on high heat

Braised fish pieces do not need to put tender meat powder, tender meat powder can be used in meat food additives can change the meat quality to make the meat tender, such as beef, pork, etc., and the fish itself is tender and does not need to be added at all.

You can use the tender meat powder for braised fish pieces.

It will make the fish more tender.

And the texture and taste will change.

Use in moderation.

Make braised fish. It is made of starch, and starch is generally used to make soup, and the soup made of starch is clear and sticky, and the taste and taste are very good.

Common braised fish recipe.

Ingredients: 1 fish, minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine.

Sugar, salt. Method:

1. Remove the internal organs and gills of the fish.

Cut off the fins. Fish tail, cut some oblique knife edges on both sides of the fish body; Then use kitchen paper to blot as much water as possible from the fish.

2. Put about 50g of oil in the pot, put in the fish when the 6 layers are hot, turn over when one side is fried until golden, and put the fish ear and several dates on the plate when the other side is also golden.

3. Leave a little oil in the pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, pour in 1 2 tablespoons vinegar, 1 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 4 tablespoons sugar, a little salt, and a bowl of water.

4. When the water in the pot boils, put in the fried fish, simmer for half an hour on low heat, then collect the soup on high heat and put it on a plate, sprinkle with coriander.

Tips. 1.Cutting off the gills, fins, and tail can remove the fishy smell.

2.Fry the fish before stewing, and the flesh will be firmer after the stew.

It's not that the starch is used for thickening.

Ingredients: braised fish carp (one catty, gills, scales, belly, clean up) Accessories: about half a tael of cooked chicken (cut into thin slices) half a tael of fresh mushrooms (sliced) and half a tael of bamboo shoots (boil in boiling water for about five minutes after slicing into thin slices).

Seasoning: Half a halt of green onions, cut into sections. A small piece of old ginger, sliced. 2 cloves of garlic, sliced. Two tablespoons of soy sauce. 1 tablespoon starch mixed with water to make a sauce. 1 tablespoon cooking wine. A spoonful of sesame oil. Salt and chicken essence to taste.

Cooking method: 1. After the fish is cramped, draw it at an equal distance on both sides of the fish body.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.