How to make perfume fish, how to make perfume grass carp

Perfume fish Method 1: Ingredients: sea bass Accessories:

Bean sprouts, celery, toon seedlings, green onions, ginger, garlic, soybeans, eggs, sesame Seasoning: salt, chicken essence, pepper, cooking wine, starch, dried chili Cooking method: 1. Wash the sea bass and remove the head, tail, skin and bones, cut the fish into slices, add salt, chicken essence, cooking wine, egg white, starch and stir well, add cooking wine to the fish head, tail and bones and marinate for 3-5 minutes; 2. Sit on the pot and light the fire and pour in the water, after the water boils, add cooking wine, pepper, chicken essence, put in bean sprouts, celery, fish head, fish tail, and bones, cook for 3-5 minutes, take out and put it in a bowl, blanch the fish fillet and put it in the bowl, sprinkle with sesame seeds, minced garlic, dried chili, pour a little hot oil, sprinkle with toon seedlings and soybeans.

Method 2: Ingredients: Sea bass Accessories:

Flour skin, lettuce, green and red peppers, green onions, ginger, garlic, toon seedlings, bean sprouts Seasoning: salt, chicken essence, soy sauce, pepper, starch, cooking wine, chili sauce Cooking method: 1. Wash the sea bass to remove the head, tail, skin and bones, cut the fish into slices, sit in the pot and light the fire and pour in the oil, put the fish fillets and take them out after they are slippery, put the green onions, ginger and minced garlic in the pot, put in the chili sauce and fry until fragrant, add the fish bones, fish head and fish tail and stir-fry, add a little water, soy sauce, chicken essence, pepper to taste, take it out and put it in a bowl after boiling, and put bean sprouts in the soup. Cook the dough and remove it and put it in a bowl; 2. Put the fish fillets on top, sprinkle with toon seedlings, and pour in the soup.

I don't know how to do it, you make it for me, hehe.

After the fish is killed, washed and filleted.

2. Marinate with a little cooking wine or liquor in a marinade package (starch, salt, chicken essence) for 15-20 minutes.

3 packets of two packs--- one of which is a packet of soup ingredients [Yanxian bean paste, Sichuan pepper, dried sea pepper, green onion, ginger slices, garlic slices, pickled red pepper, spices (licorice, bay leaf, kaempfera, sand kernels, cardamom, grass fruit) a little, soy sauce, rice wine]; The other package is a mixture of starch, salt, and chicken essence, which is mainly used to marinate fish fillets.

4. Half a pound of bean sprouts.

5. Heat oil in a wok, add green onions, ginger and garlic and stir-fry until fragrant, pour in the soup packet, and stir-fry until the red oil comes out.

6Add stock or water and bring to a boil.

7Remove the residue inside, pour in the soybean sprouts and cook.

8. Remove the cooked soybean sprouts from the plate and serve them on a plate.

9. Use chopsticks to pick in the marinated fish fillets, cook for 2-3 minutes, drizzle a little sesame oil, and sprinkle some cooked sesame seeds. Remove from the pan.

The preparation of the three-go ayu is as follows:Ingredients: Ayu.

Excipients: salt, oil, green onion, ginger and garlic, ingredients, cooking wine, sugar, soy sauce, water, coriander.

1. Remove the internal organs of the sweetfish and clean it, and cut a few knives on the surface and salted it for a while.

2. After the oil pan is heated, add the fish, fry until golden brown, add the green onion, ginger, garlic and ingredients and stir-fry until fragrant.

3. Pour in the cooking wine and stir-fry until fragrant, and pour sugar, soy sauce, white vinegar and water into the pot.

4. Add salt to taste the soup and sprinkle with coriander.

The nutritional value of ayu1. Enhance the strong resistance of eggplant: the protein content of sweetfish is not low, and proper consumption can promote the strength of humoral immunity to a certain extent. It is rich in vitamin A, which helps to improve the resistance of the respiratory mucosa to viruses, so it has a good ability to enhance resistance.

2. Protect your eyes: Because the fat components contained in sweetfish are basically unsaturated fatty acids, and the main component of the eyes is this nutrient component. Long-term and appropriate consumption of some sweetfish is conducive to promoting eye health, which can have the effect of protecting the eyes to a certain extent.

3. Supplemental nutrition: The rich nutrients contained in the sweetfish are the nutrients required by the human body, especially the high-quality protein, which is conducive to maintaining the physiological functions of the human body, including many calcium, magnesium, potassium and other minerals.

Here's a simple and easy way to do it::

Materials required for the rolling:

1 sweetfish (about 500 grams)

Salt to taste. Ginger split to an appropriate amount.

Chopped green onion to taste.

Cooking wine to taste.

Light soy sauce to taste.

Steamed fish soy sauce to taste.

Cooking oil to taste.

Method:1Remove the scales, gills, and internal organs of the sweetfish, wash it, and cut it diagonally twice with a knife (for easy flavor and even cooking).

2.Rub the whole body of the fish with salt and sprinkle a layer of chopped green onions.

3.Spread it on the inside of the steaming tray and spread a few slices of ginger on the fish.

4.Mix light soy sauce, cooking wine, steamed fish soy sauce and an appropriate amount of water, stir well, and pour over the fish.

5.Before serving, put water in the pot, boil the water, put it on a plate and steam for 15 to 20 minutes, and steam on high heat.

6.After removing the steamed sweetfish, drizzle with hot oil and sprinkle with some chopped green onions.

Tips: Ayu is generally fat, fat but not greasy, so you should rub more when you wipe the fish with salt.

Ayu is inherently delicious, and only a small amount of soy sauce is needed during the steaming process to enhance the freshness, so that the original flavor of the fish is preserved and the taste is delicious.

Ayu is a kind of fish that everyone likes to eat, the body of the ayu is slender, the head is pointed, the adult ayu is generally about 17 cm, the weight is more than one or two, the ayu is a small fish species, the ayu is distributed in many places in our country, the life of the ayu is very short, just like a herbaceous plant, only one year of life, so the ayu is also known as the year fish, the seedlings of the ayu overwinter in the seawater, and grow in the river in spring.

Ingredients and seasonings.

2 tablespoons chili paste.

Salt to taste. Sugar to taste.

1 scoop of vinegar. Cooking wine 2 spoons Hall and Hui.

Wild cotyledon to taste.

Coriander, green onions, garlic to taste.

Ayu 2 pounds, 1 piece.

Ayu preparation and steps.

Step 1. Heat the ginger slices in oil, stir-fry the chili sauce and add water! 400ml！Preferably mineral water.

Step 2. After boiling the soup! Put salt, sugar, plum chicken powder, cooking wine, vinegar.

Step 3. Put the fish in and simmer over low heat for about 10 minutes!

Step 4. When the soup is halved, add minced coriander, chopped green onions, minced garlic, and remove from the pot!

Method 1: Ingredients: sea bass.

Excipients: bean sprouts, celery, toon seedlings, green onions, ginger, garlic, soybeans, eggs, sesame seeds.

Seasoning: salt, chicken essence, pepper, cooking wine, starch, dried chili.

Cooking method: 1. Wash the sea bass and remove the head, tail, skin and bones, cut the fish into slices, add salt, chicken essence, cooking wine, egg white, starch and stir well, add cooking wine to the fish head, tail and bones and marinate for 3-5 minutes;

2. Sit on the pot and light the fire and pour in the water, after the water boils, add cooking wine, pepper, chicken essence, put in bean sprouts, celery, fish head, fish tail, and bones, cook for 3-5 minutes, take out and put it in a bowl, blanch the fish fillet and put it in the bowl, sprinkle with sesame seeds, minced garlic, dried chili, pour a little hot oil, sprinkle with toon seedlings and soybeans.

Method 2: Ingredients: sea bass.

Excipients: flour skin, lettuce, green and red peppers, green onions, ginger, garlic, toon seedlings, bean sprouts.

Seasoning: salt, chicken essence, soy sauce, pepper, starch, cooking wine, chili paste.

Cooking method: 1. Wash the sea bass and remove the head, the tail, the skin and the bones, cut the fish into slices, sit in the pot and light the fire and pour in the oil, put the fish fillets into the slippery and take out, put the green onion, ginger and minced garlic in the pot, add the fish bones, fish head and fish tail after stir-frying, add a little water, soy sauce, chicken essence, pepper to taste, take it out and put it in a bowl after boiling, cook the bean sprouts and powder skin in the soup and take it out and put it in the bowl;

2. Put the fish fillets on top, sprinkle with toon seedlings, and pour in the soup.

Ingredients: 1 fish.

Ingredients: 500 grams of soybean sprouts, 1,000 grams of cooking oil (about 100 grams of actual consumption), 250 grams of dried chili peppers, about 50 grams of Sichuan pepper, salt, cooking wine, a little starch.

Production method: 1) Wash the grass carp first, slice it into fish fillets, add a little salt, cooking wine, starch, stir evenly and set aside;

2) Wash the soybean sprouts and set aside;

3) Put about 500 grams of water in a pot, bring to a boil, and blanch the bean sprouts until they are 8 ripe. Take it out and put it in cold water, dry the water, and evenly stack it at the bottom of a clean large bowl;

4) Blanch the slurry fish fillets in water for a while (seven or eight ripe), and stack them on the bean sprouts;

5) Put the wok on the heat, pour in the cooking oil, boil until boiling, remove from the heat, put in the peppercorns and dried chilies, fry them slightly (the time is not too long, otherwise it will be fried), and immediately pour them into the bowl with the fish and bean sprouts (be careful not to burn);

6) At this point, a pot of boiled fish with an enticing aroma is done.

How to eat :

1. Wash about 1 kg of fish in disembowelment, cut it into slices or pieces and put it in a container, add a bag (20 grams) of pickled fish material, and mix it with 10 grams of rice wine (cooking wine) or a small amount of liquor and set aside.

2. Put the wok on the fire, add 150 grams of oil and cook to 100 degrees, add a package of seasonings (160 grams) and stir-fry until fragrant, add water (stock is better) about 650 grams (it is advisable to just submerge the fish) and bring to a boil.

3. Put in the prepared fish fillets (pieces), cook for 3-5 minutes, and then add an appropriate amount of coriander or green onion knots, and then you can eat.

Ingredients:

Ingredients for seasoning package: vegetable oil, watercress, edible salt, ginger, garlic, chili, rice wine, monosodium glutamate, sugar, spices, sorbic acid, benzoic acid.

Ingredients for marinated fish packets: starch, salt, pepper.

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Ingredients: Ayu.

1 strip of excipient oil appropriate amount.

Salt to taste, cooking wine to taste.

Soy sauce to the right amount, green onion to taste.

Ginger to taste, garlic to taste.

Appropriate amount of large ingredients. Sugar to taste.

White vinegar to taste. Coriander to taste.

Step 1Remove the internal organs of the sweetfish and clean it, cut a few knives on the surface and salt it for a whilePrepare green onions, ginger and garlic, and spices.

3.Heat the fish in a pan and fry until golden brown.

4.Add green onions, ginger, garlic and ingredients and stir-fry until fragrant.

5.Pour in cooking wine and stir-fry until fragrant.

6.Add an appropriate amount of sugar.

7.Pour in an appropriate amount of soy sauce.

8.Pour in an appropriate amount of white vinegar.

9.Add water, or add some potatoes and eggplant to stew together.

10.The soup is almost salted and sprinkled with coriander.

Fragrant fish material.

Carp (sea bass, cinnamon fish, thick fish can be used), green onions, ginger and garlic, starch, sugar, vinegar, soy sauce, chili oil.

Method 1: Break the fish in half, boil a pot of boiling water, put the fish in, turn off the low heat, cover and cook for 6-7 minutes, take out and put on a plate.

2. Stir the starch, soy sauce, ginger and garlic, chili oil, vinegar, sugar and water into a seasoning sauce.

3. Heat the oil in the pot, pour in the mixed seasoning juice, keep stirring in the pot, after it becomes very viscous, put the red oil and stir it, dig a spoonful and pour it on the fish, and sprinkle the green onion.

Ayu Castle Materials.

1 hamburger bun, 1 egg, 1 piece of cod meat, appropriate amount of pepper and salt, appropriate amount of white wine, appropriate amount of cake flour, appropriate amount of breadcrumbs, appropriate amount of frying oil, 1 slice of cheese, appropriate amount of tartar sauce.

Method:1Beat the eggs into a liquid egg and set aside.

2.Wash the cod meat, drain the water, shape it into four squares with a knife, sprinkle with pepper, salt and white wine and marinate for 3 minutes, then dip it in low-gluten flour, bread flour, and egg wash from method 1 for later use.

3.Heat the pan, pour in the frying oil and cook to 180, slowly put in the cod meat of method 2 and fry it until the surface is golden brown, remove and drain the fat, that is, the fish steak is set aside.

4.Cut the hamburger bread horizontally, bake in the oven at 120 degrees for 30 seconds until hot, remove and put the cheese slices, fish steaks, drizzle with tartar sauce, and finally cover with the upper hamburger bun.

Step 1Small sweetfish.

2.Remove the head and wash it clean.

3.Add salt and chopped green onion to marinate.

4.Add an egg.

5.Stir with an appropriate amount of flour.

6.Fry in hot oil until golden brown.

Crispy sweetfish.

1.Wash the sweetfish, add the marinade and marinate for about 10 minutes.

2.Evenly coat the sweetfish in method 1 with sweet potato powder for later use.

3.Pour the oil into the hot pan and fry the sweetfish until the surface is golden brown and crispy.

4.Remove the sweetfish from the pan and sprinkle with pepper and salt.

Step 11 of the braised sweetfishRemove the internal organs of the sweetfish, clean it, cut a few knives on the surface and salted it for a while, and braised the sweetfish for a whileStep 22Prepare the green onions, ginger and garlic, and the braised sweetfish in step 33

After the oil pan is heated, add the fish and fry it until golden brown and braised sweetfishAdd green onions, ginger, garlic and spices to stir-fry until fragrant, braised sweetfish, step 55Pour in cooking wine and stir-fry until fragrant.

Braised sweetfish preparation step 66Add an appropriate amount of sugar.

Braised sweetfish practice step 77Pour in an appropriate amount of soy sauce.

Braised sweetfish practice step 88Pour in an appropriate amount of white vinegar.

Braised sweetfish practice step 99Add water, you can also put some potatoes and eggplant to stew the braised sweetfish together Step 1010The soup is almost salted and sprinkled with coriander.

The steamed sweetfish is very delicious, delicious and tender. The following is the method of steaming the three sweetfish:

Take out the frozen (-18 degrees Celsius) yellow croaker one night in advance, wash it and coat it with salt, corn starch and black pepper to an appropriate amount, and put it in refrigeration (3 to 4 degrees Celsius) for later use.

Place the marinated fish on a plate and add shredded ginger and minced garlic.

After the water is boiled, the fish is steamed, and after 7 minutes, the lid is uncovered, and the shredded green onion and an appropriate amount of olive oil and steamed fish soy sauce are ready to eat.