Do you need salt to make sweet and sour fish, do you need to put salt in sweet and sour fish?

1. Of course, salt should be added.

2. Method: Remove the scales and gills of the fish and wash the internal organs, use a knife to cut obliquely in the direction of the fish head about 3 cm on the fish, evenly smear cooking wine, pepper and an appropriate amount of salt on the fish body and abdominal cavity, add shredded green onions and ginger slices, marinate for 20 minutes, cut the carrots into small dices, and cut the garlic sprouts into sections of about 5 mm, 3. Add starch and water to make starch paste, wipe it on the fish with your hands, and wipe the cut place to (the starch paste should not be too thin, otherwise you can't hang the paste) Heat oil in the pot, and carry the fish tail in one hand when it is hot. Use a spoon to pour oil over the cutting knife until the fish is turned outwards and set, put the fish in the pan and fry it over low heat until the fish is cooked (try not to turn it over to prevent the fish from breaking, you can use a spoon to pour hot oil over top of the fish.

4. If you want the finished product to be placed with the abdomen down, stretch the abdomen down and put it in the oil pot) Turn up the oil temperature, put the fish into the pot again and fry it over high heat, fry the skin and put it in the plate, leave a little oil in the pot, put the diced vegetables into the stir-fry, put the tomato sauce into the pot and fry slightly, pour in an appropriate amount of boiling water, add sugar, vinegar and an appropriate amount of salt.

5. After the sweet and sour sauce is boiled, add an appropriate amount of water starch and burn until thick, you can add a little cooked oil to make the soup oily, and pour the sweet and sour sauce evenly on the fish.

To put it in, as much as you usually cook fish.

Sweet and sour fish definitely needs to be salted, if you don't put salt, the taste will be lighter, put a little salt, a little salty will be more delicious.

Do you need salt to make sweet and sour fish?

Of course, otherwise, how can it be delicious without a bottom taste?

However, the West Lake vinegar fish really does not put salt, and it has four major seasoning skills:

1.Rice wine and minced ginger are suitable for removing the smell and increasing the fragrance. Hangzhou West Lake Distillery uses glutinous rice, wheat, caramel color, and water to brew the "refreshing glutinous rice rice wine", which is served in a wine jar and sealed with mud, so that the fragrance will not be lost.

2.Hangzhou rice vinegar sauce is the best. The sweet and sour sauce of the West Lake vinegar fish is not the rice vinegar produced in Hangzhou, its color is yellow and bright, the taste is sour and mellow, and it can reflect the original flavor of the grass carp meat.

3.Sweetness Acidity = 1 1. The sweet and sour sauce of West Lake vinegar fish is made from the original soup of boiled fish, adding soy sauce, white sugar, Hangzhou rice vinegar and windmill cornstarch, the sweetness and acidity are controlled at 1 1 is the most appropriate, and the heating time is controlled.

4.West Lake vinegar fish does not put salt. It is said that "if you want to be sweet, put some salt", but the West Lake vinegar fish does not put salt when preparing sweet and sour sauce. What to put in? Fanghu Sheep brand brewed soy sauce, it has three flavors of salty, fresh and fragrant at the same time, the coloring effect is good, and the finished sauce is red.

However, in order to ensure that the bottom taste of the fish is sufficient, the soy sauce should be poured twice, that is, the fish should be put in a colander after cooking, and about 20 grams of soy sauce should be poured in while it is hot to determine the background color and flavor of the fish; Add the sweet and sour sauce again.

At present, the practice of vinegar fish in West Lake is divided into two methods: urban area and scenic spot. The urban practice is to bleach, steam the fish for 5 minutes and cook, hook the sweet and sour sauce, and pour the juice into a dish after the bright oil; The practice of the scenic spot is to pour the juice into a dish after the fish is cooked in boiling water. The boiling method is commonly used because it is easy to control the degree of ripeness.

In addition to the sweet and sour fish, you can use other fish to make it, such as sea bass, cinnamon fish, carp, etc., if you don't want to be so troublesome, you can also make the fish into small long pieces, but you don't have that shape.

In fact, there are many ways to make sweet and sour fish, some are made whole, some are made with fish pieces, and there are fish fillets, but they are all fried in oil first, fried until golden brown, then boiled sweet and sour sauce, and finally poured sweet and sour sauce on top of the fish, sprinkled with sesame seeds or chives.

Sweet and sour fish is a classic dish that is more popular in the whole country, because the sweet and sour fish is crispy on the outside and tender on the inside, and the shape is also very beautiful, the taste is sweet and sour, and it is deeply liked by the majority of foodie friends and the elderly and children.

The specific method of sweet and sour fish.

1. Slaughter the washed carp and make a few cuts on both sides of the fish body, add salt, cooking wine, pepper, ginger and shallots and marinate for a while.

2. Use eggs, starch and flour to make a paste (the ratio of starch and flour is 6:4) and evenly spread it on the marinated fish.

3. Fry the battered fish in a pan and remove it with golden skin.

4. Put oil in the pot to fry chives, ginger and garlic, add tomato sauce and stir-fry slightly, add an appropriate amount of water, put a little salt, sugar, and white vinegar to boil over high heat, pour in an appropriate amount of water starch to thicken the soup, and then put a tablespoon of hot oil until the sauce in the pot is bright and poured on the fried carp!

Note: 1. Tomato sauce plays a role in color toning, and the color of the soup in the pot is determined by the amount of more or less tomato sauce.

2. Everyone thinks that the sweet and sour taste is sweet and sour, and it is okay to have sugar and vinegar, and ignore the pure taste of sweet and sour taste by putting a little salt.

3. The ratio of white sugar and white vinegar is 1:1, and the simple way is to fix the amount of white sugar.

Salt is the king of all flavors, how can you not put it, a fish; 2 tablespoons of tomato paste; Green onion; minced ginger; minced garlic; Wine; Vinegar; Sugar; Starch.

Method. Prepare all the ingredients and wash the fish.

Make cuts on the sides of the fish (as deep as possible).

Add an appropriate amount of water to the dry starch to make a paste and spread evenly on the fish.

Put enough oil in the pot, boil until it is 7 hot, carry the tail of the fish, and pour hot oil on the fish with a spoon on the pot to set the fish.

Then put the fish into the pan along the side of the pan, pour hot oil on the fish while frying, and fry it over medium heat until the skin is crispy.

Remove the fried carp and place it in a fish plate.

Leave the bottom oil in the pot and fry the chives, ginger and garlic.

Add tomato sauce and stir-fry slightly.

Add an appropriate amount of water to the pot, then add the remaining salt, pepper and sugar, aged vinegar and monosodium glutamate to a boil.

Pour in an appropriate amount of water starch and stir well.

Add another 1 tablespoon of cooked oil.

Until the sauce is bright and even.

Pour the sauce over the fried carp.

Yes, on the one hand, salt is to increase the saltiness, and on the other hand, adding salt will make the sweetness stronger and the taste will be better.

Preparation of sweet and sour fish.

Ingredients: 1 carp.

Ingredients: starch, flour, salt, tomato paste, water, vinegar, sugar, soy sauce, cooking wine, green onion, ginger, garlic, pepper to taste.

Production method: 1. Clean up the carp and put on a flower knife.

2. Marinate with pepper, light soy sauce and a pinch of salt to taste.

3. Mix the starch and flour into a paste and spread evenly on the marinated fish.

4. Mix light soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour sauce for later use.

5. Put more oil in the pot, lift the fish tail, first put the fish head into the oil and fry it slightly, then the fish body, after it is shaped into U, all of it is submerged in the oil pan and fried until mature.

6. Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, then pour in the seasoned juice.

7. Add a little wet starch to thicken the pot and pour it on the fish, then remove it from the pot and put it on a plate.

Put salt. The method I made, salt the salt (carp), change the knife, let it sit for half an hour, dry the skin and add flavor. Fry thoroughly.

Put the green onion, ginger, garlic and chili into the pot to bring out the fragrance, cook in the sweet and sour sauce, and remove from the pot. Sweet and sour simple ratio 1:2.

The complete ratio, one wine, two sauces, three sugars, four vinegars and five waters, adjust by yourself. Salt intake varies from place to place. The fish is light and easy to fish.

Do you need salt in sweet and sour fish? If you want to make sweet and sour fish, fry the fish first, add cooking wine, green onions, ginger, wine, dark soy sauce, add water to bake the fish together, cook for about ten minutes, add salt, add sugar to reduce the juice, and add vinegar before cooking.

Sweet and sour fish must be salted, otherwise it tastes almost non-flavorful, only a sour taste.

Sweet and sour fish doesn't have to be salted, but a little light soy sauce is needed to make it delicious

Sweet and salty, when mixed, it is delicious. So it's better to add a little bit.

A little bit of salt is the first of all flavors.

I think the sweet and sour fish should also be a little less salty.

You can put a little bit of it, you can go fishy.

Ingredients: carp Seasoning: vinegar, sugar, minced green onion, minced ginger, soy sauce, refined salt, wet starch, clear broth.

Method: 1. Remove the scales of the fish, remove the internal organs, dig out the gills, and wash them. Every about centimeter distance, first straight (centimeter deep), then obliquely (2 centimeters deep), then lift the tail of the fish to open the knife edge, sprinkle the refined salt into the knife edge for a little salting, and then evenly coat a layer of wet starch paste on the knife edge around the fish.

2. Pour the peanut oil into the frying spoon, burn it on the fire until it is seven mature, put the fish tail into the oil, and the knife edge will be opened immediately. At this time, use a spatula to drag the fish so that it does not stick to the bottom of the pan, fry for 2 minutes, and then turn over and fry for another 2 minutes. Then lay the fish flat and fry the fish head in the oil with a spatula for 2 minutes.

Fry for about 8 minutes, and when the fish is golden brown, take it out and put it on a plate.

3. There is peanut oil left in the stir-fry spoon, when it is burned to six maturity, put in green onions, ginger and minced garlic, cook vinegar and soy sauce, boil into sweet and sour sauce with meat broth, sugar and wet starch, scoop it out with a stir-fry spoon, and quickly pour it on top of the fish.

The sweet and sour fish flavor belongs to the sweet and sour flavor, and the method belongs to the roasted dish. The main ingredients for sweet and sour fish are grass carp, green pepper, onion, rice wine, green onion, ginger, soy sauce, sugar, vinegar, salt, sesame oil, flour (corn), and vegetable oil.

1. Therapeutic effect of grass carp.

Grass carp is sweet, warm, non-toxic, and enters the liver and stomach meridians. It has the effect of warming the stomach and neutralizing and lowering liver yang, dispelling wind, curing paralysis, intercepting malaria, and benefiting the intestines and eyes. It is mainly used for the treatment of fatigue, wind deficiency headache, hyperactivity of liver yang, hypertension, headache, and long-term malaria.

2. Therapeutic effect of green pepper.

Chili pepper has a pungent taste, hot sex, enters the heart and spleen meridian, has the effect of dissipating cold in warmth, appetizing and digesting. It is mainly used for the treatment of cold stagnation and abdominal pain, vomiting, diarrhea, chilblains, spleen and stomach deficiency and cold, cold and flu and other symptoms.

3. Onion (white skin) dietary therapy.

Onions are sweet, slightly pungent, warm, enter the liver, spleen, stomach and lung meridians, and have the effects of moistening the intestines, regulating qi and stomach, strengthening the spleen and eating, diverging wind and cold, warming and passing yang, eliminating food and turning meat, refreshing and strengthening the body, dispersing stasis and detoxifying. It is mainly used for the treatment of external cold without sweating, nasal congestion, food and drink, high blood pressure, hyperlipidemia, dysentery and other diseases.

When making sweet and sour fish, you must put sugar first and then salt Hu Ying, because the sugar coarse vinegar fish is mainly to eat its sweet and sour taste, if the salt is put on the trouser stool at the beginning, it will make its meat hard and woody, and the sweet and sour fish that comes out of this way is not tender, and the taste is not so good, the best way is to put salt and some vinegar to taste before coming out of the pot, then you can do it.

When making sweet and sour fish, do you put sugar or vinegar first?

If it's in the wrong order, it's no wonder that the sweet and sour fish is not delicious.

Today, I will tell you how to make sweet and sour fish to be delicious, crispy and tender, appetizing and eating, both adults and children love to eat.

Different methods put sugar and vinegar in different order, for example, with sugar color seasoning, you must first put sugar to fry, and then put vinegar, so that the fried sweet and sour fish is sweet and not greasy, but this method is difficult for many novices, because it is easy to fry the sugar bitter. Another way is to fry with vinegar first, and then put sugar later, but if the ratio of sugar and vinegar is not accurate, putting too much sugar in the back will cover up the sour taste of vinegar, and it will be very greasy to eat.

Remind everyone that when frying fish, you must first smear a layer of dry starch, and then fry, and the dust wheel can also be poured oil on the fish when frying, so that the fish can be heated more evenly, and when making sweet and sour sauce, you should put vinegar first, so that not only the sweet and sour sauce tastes better, but also prevents the white sugar from sticking to the pan first, and the ratio of sugar to vinegar is best 1:2. How did you learn it?

On New Year's Day, you can try it and send a letter to make a delicious sweet and sour fish.

We do everything we do with the fish according to our own preferences. For example, if you want to fully absorb the nutrients contained in fish, you can use fish to cook fish soup, which is also a practice of eating fish for people who love to eat the original flavor of ingredients, which is very healthy and nourishing. And if you want to eat, then make sweet and sour fish, it must be very suitable, sweet and sour fish has a strong fragrance, there is a very thick sauce on it, the most picky children, eat this dish, will also consciously add rice.

Sweet and sour fish is a dish with a very rich flavor because it has the sweetness of sugar, the sourness of vinegar, and the saltiness and umami. So for some kitchen novices, it is difficult to make a macro and change the qualified sweet and sour fish. And many people will encounter a problem, that is, whether to put sugar or vinegar first, many people will try to make this delicacy, the order will be reversed, so the flavor of the sweet and sour fish will naturally be greatly reduced.

According to one chef, you should start with sugar when making sweet and sour fish, because everyone knows that vinegar is an acidic seasoning that can be easily volatized. If you put it first, then in the process of cooking later, it will be volatilized, so the sweet and sour fish made in the end will not have a sour taste, only sweetness, of course, it will not be delicious, and vinegar also plays a role in making the fish tender, after the vinegar is volatilized, the fish will be very old and not tender. To make sweet and sour fish, put sugar or vinegar first, many people get it wrong, no wonder the fish is tasteless and not tender.

Now that you know the order of sweet and sour fish seasoning, let's try it with me.

An authentic recipe for sweet and sour fish.

Main ingredient: carp.

Excipients: starch, flour.

Ingredients: tomato paste, salt, vinegar, sugar, soy sauce, cooking wine, green onion, ginger and garlic, pepper.

Step 1: After the carp is cleaned up and rinsed, use a knife to cut a few cuts on both sides of the fish, the knife first cuts diagonally, and then the knife turns to a flat cut inside, so that the area of the fish will be larger. Add an appropriate amount of pepper and two tablespoons of light soy sauce, a little salt and a little salt, and marinate for 15 minutes, then mix the flour and starch and add water to make a batter and apply it to the fish.

Step 2: Pour oil from the pot, burn the oil surface over medium heat until there is a temperature, lift the tail of the fish, put the head into the oil to fry, and then slowly scoop up the oil and pour it evenly on both sides of the fish, wait until the batter on the fish becomes solidified, and then slowly slide the fish into the oil pan.

Step 3: Leave an appropriate amount of oil in the wok, add chopped green onions and minced ginger and garlic to stir-fry the fragrance, then put in light soy sauce, sugar, tomato paste, cooking wine and an appropriate amount of water and stir-fry, then boil over high heat to collect the juice, and finally put in white vinegar to mix well, and then put it on the surface of the fried fish, sprinkle a little wet starch, and a very delicious sweet and sour fish is ready.