How do you make osmanthus fish delicious? How to make the osmanthus fish delicious

Personally, I still prefer the squirrel osmanthus fish, change the processed osmanthus fish into a flower knife, wrap it in starch and fry it in the pot, and then pour on the sweet and sour soup, a delicious squirrel osmanthus fish is ready, crispy on the outside and on the inside, the meat is particularly tender, it is really delicious, and it is super delicious! <>

1. Steamed osmanthus fish.

Raw materials: a cinnamon fish (about one catty), eight points of refined salt, three coins of rice wine, two coins of green onions, two coins of cooking oil, and two coins of ginger slices.

Remove the scales and gills of the fresh cinnamon fish, remove the internal organs by disembowelment, wash it, soak it in the water and take it out, put it in cold water, gently scrape off the black scales, wash it and put it on the plate, rub it evenly on the fish with a point of refined salt, and marinate it for a while.

Rinse the marinated cinnamon fish with water once, draw cross-shaped knife flowers on both sides of the fish body, put it flat on the plate, put green onion segments, ginger slices, refined salt (three points), rice wine and cooking oil on it, steam it on high heat for about ten minutes, see the fish eyeballs protrude and take it out.

2. Braised osmanthus fish.

Ingredients: 1 live cinnamon fish, sugar, red pepper, Shao wine, clear soup, soy sauce, vinegar, refined salt, wet starch, green onion, ginger, cooked lard.

Slaughter the fish, make a knife on both sides of the fish body every 3 cm, smear the inside and outside of the fish body with Shao wine and refined salt for 10 minutes, and then sprinkle a layer of starch and wipe evenly. Remove the stems of the red peppers, wash them and cut them into thin strips.

Heat the wok and put the lard until it is hot, add the osmanthus fish, fry it until both sides are golden brown, remove it and put it on the plate. Shred the green onion and ginger, and mix the seasoning into a sauce.

The most common thing I do is to steam the fish.

Remove the internal organs of the fish, clean it, and make a few deep cuts.

Marinate the fish with table salt, salt and oyster sauce for 10 minutes, and stuff a little chopped green onion into the fish belly.

At this time, it is enough to steam directly.

That time I went to my aunt's house, she made a steamed sauerkraut and cinnamon fish, the fish was very sweet, and it also had the spicy taste of the old godmother and the sour taste of sauerkraut, the sauerkraut was particularly fragrant and sour, and she sucked a lot of oil, which was particularly delicious, and she wanted to take a bite after eating it, and she couldn't stop ,...... at allLater, my aunt told us that steaming osmanthus fish is very simple, oil and salt, green onions, ginger and garlic, adding monosodium glutamate, water, thirteen spices, and sauerkraut on the bottom of the fish, and steam it for ten minutes.

The nutritional value of osmanthus fish is very high, it has the effect of lowering blood sugar, clearing heat and going to fire, eliminating food, invigorating blood, etc., the best way to eat must be steamed, must be fresh and fresh osmanthus fish, it is best to kill and do it, after cleaning it should be cut a few openings on the fish, so that it can be more flavorful, with green onions, ginger, peppercorns, cooking wine, white vinegar, sugar, etc., the sauce is poured into the fish and steamed in the pot, and it can be steamed for about ten minutes after boiling, the original taste.

The most famous is the squirrel fish, in fact, the squirrel fish is a method of fish flavor. Here's how to do it: clean the fish first and remove the internal organs.

After cutting the surface of the anchovy with a flower knife, wrap it in a mixture of starch and egg liquid, fry it in oil to make its surface slightly harder, and then pour a fish sauce on it and put it on the plate. The squirrel cinnamon fish is ready!

As long as the method of osmanthus fish is steaming, which is also a well-known practice in Zhejiang, and ordinary families can do it. Kill and wash the fresh fish, marinate for 10 minutes, put it in the pot and steam it for about 10 minutes, then turn off the fire and don't rush it out, use it in the pot for heat and steam for 5 minutes, and then pour in the steamed fish soy sauce, shredded green onions, and pour the hot oil to eat!

Cinnamon fish is a special dish in the south, my boyfriend is from Hunan, their osmanthus fish there is particularly delicious, the most important thing about it is that the taste is relatively heavy, so you should add enough spices to cover up the smell, add aged vinegar, pepper and pepper 13 fragrant, stew for 30 minutes and then you can eat.

For the sake of making it delicious, I think the first thing I think is to cut it into small pieces, then marinate it to let it fully absorb the flavor, and on the other hand, put some ginger and garlic, then put some oyster sauce and light soy sauce to stir well, and then put some egg whites, so that I think it is possible to make it more delicious.

The fish is super tasty to do.

Here's how to make mandarin fish delicious:1. Materials are ready.

2. Clean up the mandarin fish, and draw oblique flower knives on both sides.

3. Place the fish on the plate with shredded green onion and ginger.

4. Put some green onion and ginger shreds in the mouth and belly of the mandarin fish.

5. Cut the rice cake into small pieces and wrap them around the sides of the fish.

6. Drizzle cooking wine over the fish.

7. Drizzle with steamed fish soy sauce.

8. Sprinkle with a little fine salt and marinate for 5 minutes.

9. Steam on high heat for 10 minutes, then pour a spoonful of hot oil.

Materials. Ingredients; 1 cinnamon fish, 2 tbsp steamed fish soy sauce, 1 tbsp cooking wine, 2 tbsp cooking oil, 2 3 slices of ginger, 1 green onion, 1 small red pepper.

Accessories; A pinch of salt.

The practice of steaming cinnamon fish.

1. Prepare the ingredients you need.

2. Wash and shred the green onions, wash the small peppers, remove the seeds and cut into shreds, and soak them in water until they bend naturally.

3. Draw a knife on each side of the cinnamon fish.

4. Smear cooking wine on both sides of the fish body and inside the fish belly, and sprinkle salt evenly.

5. Then put shredded ginger or ginger slices, and stuff ginger slices into the fish belly.

6. Pour an appropriate amount of water into the pot in advance and boil, and steam the fish in the steamer over high heat for about 10 minutes.

7. After steaming, take it out, pour off the excess water, and pour steamed fish drum oil on the osmanthus fish.

8. Pour cooking oil into the pot and cook until it smokes slightly.

9. Put the drained shredded green onion and shredded pepper, and pour the cooking oil on the shredded green onion and shredded pepper while hot.

10. Finished product of steamed osmanthus fish.

Steamed cinnamon fish. A simple home-cooked steamed fish, beautiful and delicious! ** Food!

Ingredients: cinnamon fish, shredded ginger, chopped green onion, salt, light soy sauce.

Steps: Step 1: Remove the internal organs of the cinnamon fish, clean it, and wipe it dry.

Step 2: Salt the surface, pour a layer of light soy sauce, put ginger shreds in the stomach, and put ginger shreds on the surface.

Step 3: What a big osmanthus fish.

Step 4: Bring the water to a boil.

Step 5: Put in the cinnamon fish and steam it for 10 minutes!

Step 6: Sprinkle a few slices of chopped green onions on the surface!

Ingredients; Guiyu.

Guiyu. 500g

Excipients Excipients.

Ginger 5g, green onion 5g, oil 5ml, light soy sauce 10ml, sugar 2g, water 30ml, salt 5g, white wine 2ml, how to steam the osmanthus fish.

1. A cinnamon fish, when buying fish, ask someone to break the fish belly and take out the internal organs and gills.

2. Wash the fish body with running water to remove the blood stain and drain the water.

3. Draw several parallel knife edges on both sides of the fish and apply a small amount of salt.

4Cut a few slices of ginger into the knife and into the body of the fish, pour a little white wine and wipe well, and leave for 10 minutes.

5. At the same time, cut the green onion into 5 cm long sections, then cut the segments into shreds, and cut the remaining ginger into thin strips for later use.

6Bring water to a boil in a pot and put on a steaming rack.

7. Put the shallow dish with the fish, close the lid and steam for 6-8 minutes, until the fish eyes are prominent, and the fish meat is slightly enlarged, indicating that the fish is cooked, and the heat can be turned off.

8. Pour the juice from the dish after steaming the fish to ensure that the fish meat and juice are not fishy.

9. Sprinkle the ginger and green onion from step 5 evenly on the fish.

10Pour oil into the pot and heat until slightly smoky0

11Pour the cooked oil evenly over the fish with green onion and ginger, and you can smell the green onion immediately.112Pour 10 ml of light soy sauce into the pot2

13 Add another 30 ml of water 3

14. Add sugar 415 Add salt, after the sugar and salt are dissolved, the heat can be turned off when the juice boils.516 The sauce from the previous step can be poured into the fish dish. 6

Tips: 1. When steaming fish, be sure to wait for the water in the pot to boil before putting it on the steaming rack, and keep the fire high when steaming; 2. If there is a special steamed fish soy sauce, it can be directly substituted for the juice in the next few steps and poured directly on the fish; 3. The fish selected for steamed fish should be as fresh as possible, so that the taste will be more tender; 4. When cleaning the osmanthus fish, it should be noted that the front half of the dorsal fin is hard spines and has toxins, so do not scratch your hands.

Summary. Pro, how to make the osmanthus fish eat minced garlic, wash and process the osmanthus fish, add egg yolk and salt, wrap it in starch, put sugar, white vinegar and salt in the bowl and mix well, the oil temperature is burned to 6 into heat, the head and tail are put into the pot to fry, the tail is fried for 30 seconds, the fish head and fish are fried for 3 minutes, the bottom oil is left, the minced garlic is fried until fragrant, the carrots, corn and peas are fried until they are broken, add tomato sauce and pine nuts and stir well, pour sweet and sour sauce and water to boil until thick, add oil and mix well and pour on the fried fish.

Pro, how to make the osmanthus fish eat minced garlic, wash and process the osmanthus fish, add egg yolk and salt, wrap it in starch, put sugar, white vinegar and salt in the bowl and mix well, the oil temperature is burned to 6 into heat, the head and tail are put into the pot to fry, the tail is fried for 30 seconds, the fish head and fish are fried for 3 minutes, the bottom oil is left, the minced garlic is fried until fragrant, the carrots, corn and peas are fried until they are broken, add tomato sauce and pine nuts and stir well, pour sweet and sour sauce and water to boil until thick, add oil and mix well and pour on the fried fish.

Aohua fish is also known as mandarin fish, osmanthus fish, seasonal fish, etc., is a carnivorous and ferocious fish, but also a precious fish in fresh water, the fish grows fast, if the feeding conditions are good for one year, it can be bred into a commercial fish. Its meat is delicate and delicious, with few spines and thick meat, and high nutritional value, which is distributed in various water systems of the country except the Qinghai-Tibet Plateau. The famous poem written by the Tang Dynasty poet Zhang Zhihe in his "Fisherman's Song" "The egret flies in front of the Xisai Mountain, and the peach blossom flows and the mandarin fish is fat", which praises this fish.

Here's how to make mandarin fish delicious:1. Materials are ready.

2. Clean up the mandarin fish, and draw oblique flower knives on both sides.

3. Place the fish on the plate with shredded green onion and ginger.

4. Put some green onion and ginger shreds in the mouth and belly of the mandarin fish.

5. Cut the rice cake into small pieces and wrap them around the sides of the fish.

6. Drizzle cooking wine over the fish.

7. Drizzle with steamed fish soy sauce.

8. Sprinkle with a little fine salt and marinate for 5 minutes.

9. Steam on high heat for 10 minutes, then pour a spoonful of hot oil.

Delicious cinnamon fish recipeIngredients: 1 cinnamon fish, half a green onion, 3-5 slices of ginger, 5-10 cloves of garlic, 1 spoon of Pixian bean paste, 2 grams of salt, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of cooking wine, half a bottle of beer, 1 spoon of chicken essence, 5 grams of sugar, 2 spicy millet, 2-3 coriander, 3 grams of pepper.

1. Wash the fish and change the front and back with a knife.

2. Cut the green onion, ginger, garlic, millet spicy and set aside.

3. Boil the oil in the pan until it is 5 hot, then put in a little salt to prevent it from sticking to the pan, and fry the osmanthus fish in the pan.

4. Fry until lightly browned and turn over.

5. Put in the green onion, ginger, garlic, millet spicy, Pixian bean paste and fry until fragrant, pour in sugar, cooking wine, soy sauce, beer, pepper, pour in 500ml of boiling water, boil over high heat, and then turn to medium heat and cover the pot.

6. Finally, put the fish out and put the coriander, and pour the remaining soup in the pot on top of the fish.

Guiyu is generally steamed in the following ways:Tools: cinnamon fish, green onion, ginger, oil, salt, cooking wine, soy sauce with tempeh.

1. Osmanthus fish, scrub the inside and outside with salt, and then rinse with water.

2. Drain, make a few diagonal cuts on both sides, rub two tablespoons of cooking wine and a little salt on the surface of the fish, and marinate for 10 minutes.

3. Cut the ginger slices and green onions.

4. Put the ginger slices in the fish belly and sprinkle the green onions on the fish. Steam in a steamer over high heat for 7 minutes (cover).

5. After the fish is steamed, pour the soup out, pour an appropriate amount of soy sauce on the fish, cover and steam for 3 minutes.