Who knows how to make fish delicious, how to make fish delicious, and how many ways do you know how

There are many cooking methods for making fish, such as: frying, stir-frying, bursting, boiling, burning, frying, roasting, steaming, stewing, marinating, sauce, crispy, frozen ......There is no definite answer to the production method, how you like to eat it, how delicious it is.

There are many ways to make it, such as braised fish, boiled fish, fried fish pieces, fried fish, steamed fish, chopped pepper fish head, etc.

Steamed whole fish, the meat is tender and delicious, the method is simple, and the elderly and children love to eat.

You can make braised fish, sweet and sour fish, chopped pepper fish, sauerkraut fish, boiled fish, crispy fried fish, saliva fish, pepper fish fillet, sweet and sour crispy fish, beer fish.

Braised fish is the best way to make it, and I know other ways to make it, such as: steamed fish, casserole fish pieces, sweet and sour fish, grilled fish, etc. These are delicious.

Steamed, braised and boiled, I think the best thing to eat is sauerkraut fish, every time I eat sauerkraut fish, I have to eat sauerkraut first, and finally I have to eat it with a bowl of soup and rice, which feels the best.

I think fish stew soup is very delicious and drink fish soup, not only nutrition but also beauty effect fish, there can be many ways, such as stewed fish soup, sweet and sour fish, braised fish, vinegared fish, etc.

Look at the quality of the meat, the meat quality is good, and the steamed meat is delicious. If it is a black fish, it is recommended to have sauerkraut fish and boiled fish, but both of these are spicy and more delicious. In the case of crucian carp, the braised fish is very good.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

If the taste is not good, buy small fish, wash it all, wet flour, crispy and crispy, very fragrant. If you want nutrition, buy dried fish or carp, go to the dirty house to cover it, pat some salt, pat some wine, put a green onion, steam it out of the pot, and pour a few drops of sesame oil.

Steamed Fish Seven Secrets of Steamed Fish Tip 1: The weight of the fish is controlled at about 600 grams, and the volume of such a size is placed in the fish plate, which looks beautiful, and the raw and cooked heat is easy to grasp; Tip 2: When cleaning up the fish, you can cut off the backbone of the fish from the abdomen (sawed off with the tail of a knife) to prevent the overall deformation of the fish due to the contraction of the fish bones after steaming, but if your craftsmanship is relatively rusty, it is okay not to cut it, so as not to spoil the fish before it starts steaming.

After cleaning up the fish, rub lard on both sides of the fish (clear oil is also OK), and dip it in a little white wine (you can also try dipping some foreign wine, maybe creating a new flavor); Tip 3: Mix about 50 grams of minced meat into a little soy sauce, sesame oil, salt, minced ginger, and minced shiitake mushrooms and put them into the belly of the fish, which can not only make the fish taste fresher but also support the belly of the fish, so that the steamed fish is full; Tip 4: Take a large piece of old ginger, take the longest section and cut it into uniform and beautiful slender strips, take the middle section of the green onion (not clear and white, the same length as the ginger shreds) and cut it into shreds, (for the sake of beauty and appetite) spread it on the fish plate, and then sprinkle some green onions and ginger shreds on the fish after putting the fish into the plate; Tip five:

Be sure to put the fish into the pot after the water in the steamer is boiling (don't steam the fish in the pot with cold water, then smash the pot.) The secret of many steamed dishes is that the food is steamed in a pot after the water is boiled); Tip 6: Steam for 6-7 minutes and then turn off the heat (heat is the top secret); Tip 7:

After turning off the heat, don't open the lid of the pot, don't take out the pot for the fish, use the residual temperature in the pot to "steam" for 5-8 minutes and then immediately out of the pot, and then pour the pre-prepared seasonings (soy sauce, vinegar, clear oil, little salt or no salt) all over the fish body (no monosodium glutamate, in order to be light and tender), and then put a few loose coriander on the table at will. Features: This fish is as tender as tofu and fragrant as crab meat, light and refreshing.

If there are others present when eating, you should quietly aim your chopsticks at the belly of the fish (the most tender and fragrant essence) as soon as possible, and start first!

Oh! Although I am a boy, I am my specialty, and the fish generally chooses tilapia, with few spines and fresh! Here's how:

Put some coriander in the belly of the fish, steam it for five or six minutes, then sprinkle the shredded ginger and green onion on the fish and steam it again, and put a small bowl of soy sauce next to it when eating. (My grandmother taught).

If it is a fish with fewer spines, it is more delicious to fry it, if it is a carp or something, use low heat to eat slowly, add more garlic, green onions, ginger, if you like to eat spicy, it is recommended to go to the fish head with pepper often.

Super cute! "Fish Steak" - Ingredients: net fish, eggs, breadcrumbs.

Seasoning: cooking wine, salt, pepper, starch, minced green onion and ginger, pepper salt or tomato paste. Method:

1.Chop the fish into a fine puree, you can add some fatty pork to chop together; Chop the green onion and ginger separately. 2.

Put the minced fish puree into a bowl, add minced green onion and ginger, beat in eggs, add salt, cooking wine, pepper, and an appropriate amount of starch to make a filling. 3.Make the mixed fish filling into the shape you want, it can be fish cakes, fish balls, or any shape, dip the breadcrumbs evenly, and make them one by one.

4.Pour a little oil into the pan, saying that it is going to be fried, but in fact, it is enough to put the amount of oil we usually fry the vegetables, and it is enough to fry it over low heat. 5.

It can be dipped in pepper, salt or tomato sauce. Super delicious! "Tender Fish Fillet Soup" - Ingredients:

Grass carp Accessories: coriander, angelica, ginger, cooking wine, etc. Method: 1. First cut the fish fillet into thin slices (the knife should be sharpened first, the thinner the fish fillet is better, and you won't feel the small thorns when you eat it), chop the coriander, shred the ginger, cut the angelica into small pieces, and set aside.

2. Add a small amount of sugar, salt and monosodium glutamate to the fish fillet and mix well with an appropriate amount of starch. Angelica (not too much, otherwise you won't be able to eat the fish) segment with an appropriate amount of water soaked. 3. Put an appropriate amount of water into the pot, pour in the angelica and ginger shreds and bring to a boil.

After the water boils, slide in the fish fillets, and gently stir with chopsticks to prevent the fish fillets. 4 Boil the soup again for a while until the fish fillets turn white and open and float, then add salt, monosodium glutamate, a small amount of cooking wine and pepper, turn off the heat, sprinkle in the chopped coriander, and remove from the pot.

I like sour, so the kimchi fish is delicious.

Everyone's tastes are different. I generally like to eat sweet and sour fish, and it is delicious when steamed. The sauerkraut fish is also delicious.

Who said that the fish is not delicious, I love to eat steamed fish, the meat is tender and delicious, I want to eat it again, not to mention it, "Steamed Fish".

Fish is a bad thing, no matter how you make it, it won't taste good.

It depends on who you make to eat Wonton Fish Because its soup is delicious and delicious, the elderly love to eat it, sweet and sour children love to eat it, braised fish, pickled cabbage fish, steamed fish, middle-aged people love to eat.

There are different ways to eat fish that you don't use!

It depends on how you like to eat and how to make it.