How to fry fish fillets better, how to fry fish fillets delicious

The method of stir-fried fish fillet with pine nuts and lilies is detailed.

Cuisine and efficacy: home-cooked recipes.

Process: Stir-fry. Ingredients for stir-fried fish fillet with pine nuts and lilies:

Ingredients: 250 grams of black fish, 50 grams of lily, 30 grams of cooked pine nuts, green pepper slices, red pepper slices.

Seasoning: green onion, ginger slices, salt, chicken essence, starch, pepper, salad oil.

Teach you how to make fried fish fillets with pine nuts and lilies, and how to make fried fish fillets with pine nuts and lilies delicious.

1.Wash and slice the black fish, add salt, chicken essence and starch to starch, and set aside oil; Wash the lily, blanch and set aside; Fry the pine nuts crispy and set aside.

2.Heat the oil in the pot, add the green onion and ginger slices to stir until fragrant, add the lily, fish fillet, green pepper slices, red pepper slices, add salt, chicken essence and pepper to taste, stir-fry out of the pot, sprinkle with cooked pine nuts.

Tips for making fried fish fillet with pine nuts and lilies:

The lily should be blanched for a longer time, otherwise it will turn black.

The practice of stir-fried fish fillet with yam is detailed.

Cuisine and efficacy: spleen nourishing recipes, qi tonifying recipes, diarrhea conditioning recipes.

Taste: salty and umami Craft: stir-fried.

Ingredients for stir-fried fish fillets with yam:

Ingredients: 250 grams of herring, 150 grams of yam.

Seasoning: 45 grams of salad oil, 15 grams of rice wine, 15 grams of starch, 10 grams of green onions, 5 grams of monosodium glutamate, 2 grams of sesame oil.

Teach you how to make fried fish fillets with yam and how to make fried fish fillets with yam to be delicious.

1.Wash the fish, remove the skin and bone spurs, and cut crosswise into slices;

2.Add rice wine and starch to the fish slices, mix well and set aside;

3.Peel the yam, wash it and slice it;

4.Slice the green onion and ginger;

5.Put the wok on the fire, add oil to heat, add green onion and ginger slices and stir-fry until fragrant, pour in fish pieces and yam slices, and stir-fry gently to prevent the fish slices from breaking;

6.Add salt and monosodium glutamate, stir-fry until the fish fillets and yam slices are cooked, thicken with wet starch, drizzle with sesame oil, and stir-fry slightly.

Tips for making fried fish fillets with yam:

If you can't buy herring, you can use grass carp and carp instead.

1.Yam has the effect of tonifying the spleen and stopping diarrhea and tonifying the kidney, and with herring meat, it can enhance the power of invigorating qi, strengthening the spleen and nourishing the stomach.

2.This prescription not only has a health care effect, but also delicious and tender, suitable for weak spleen, loss of spleen health, loss of appetite, loose stools and other symptoms.

Tip - Food Restraint:

Herring: Herring should not be eaten with plums; Herring should not be fried in beef and mutton fat; Do not eat with nepeta, atractylodes, and atractylodes.

Yam: Do not eat yam and gansui together; It should also not be taken with alkaline drugs.

Ingredients: 300 grams of grouper meat, 10 pea pods, 1 red pepper, 1 yellow pepper.

Seasoning: 1. Half an egg white, half a teaspoon salt, a little pepper, half a teaspoon starch; [Gourmet China].

2. 1 tbsp cooking wine, 1/2 tsp salt, 1/2 tbsp water starch, a little sesame oil, 3 tbsp water.

Method: 1. Slice the fish, mix in the seasoning (1) and marinate for 10 minutes;

2. Wash the red pepper and yellow pepper and cut it open, remove the seeds, cut it into small pieces, tear off the old tendons from the pea pods, wash and set aside;

3. Oiled the grouper slices, remove them, and fry the red pepper slices and yellow pepper slices with 2 tablespoons of oil, then add the pea pods and stir-fry together;

4. Mix the seasoning (2) thoroughly, pour it into the pot, and then put the fish fillets and stir well, then it can be served.

2. The oil temperature of the fish fillet should not be too high, so as not to stick the fish together.

3. Stir-fry the ingredients and seasonings first, and then put in the fish fillet, which can reduce the stir-fry to keep the fish fillet intact.

Stir-fried fish fillet】 1First of all, we prepare the ingredients, a piece of fish, first remove the skin of the fish, then cut it into sections, then slice the fish into thin slices, put it in a basin, add water, wash off the residual blood water, and drain the water.

Add 1 gram of salt, 1 gram of chicken powder, 1 gram of pepper, grasp it well with your hands to flavor the fish, and then add a small amount of water to let the fish fillet absorb water, so that the taste is more smooth and tender, and it can also reduce the fishy smell of the fish.

2.After grasping well, add a small amount of egg white, and continue to stir in one direction, the egg white quickly solidifies when heated, which can lock in moisture and make the taste of the fish more tender.

Then add a small amount of cornstarch and continue to stir in one direction, adding starch to form a protective layer on the outer layer of the fillet, this stirring process lasts about two or three minutes, and then it is placed to marinate.

3.While waiting, we prepare other ingredients, soak 20 grams of fungus, tear it into small pieces and put it in a basin for later use, half a green pepper, remove the pepper seeds inside, cut it into diamond-shaped slices, and put it in a basin. Half a red pepper, also seeded and sliced, put together with the green pepper.

4.Cut the shallots into about four centimeter pieces and put them in a pot, and cut the ginger into diamond-shaped slices and put them together with the shallots for later use. Once the ingredients are ready, we move on to the next step.

5.Next, we blanch the fish fillet, boil the water in the pot, put the fish fillet in after the water boils, blanch the water for 20 seconds, pour out the fish fillet and drain the water for later use. The fillet should not be blanched for too long, 20 seconds is enough.

6.Next, we blanch the green and red peppers and fungus, boil the water in the pot, after the water boils, blanch the green and red peppers and fungus quickly, blanch the water for about 20 seconds, then pour it out, and put it together with the fish fillet to drain the water for later use.

7.Next, we start cooking, heat oil in the pot, put in the green onion, ginger stir-fry together, add half a spoon of water after stir-frying, add water to prevent the fish fillets from frying out and will get old.

8.Next, start seasoning, add 1 gram of salt, 1 gram of chicken powder, 2 grams of sugar, 1 gram of pepper, pour in 10 grams of cooking wine, turn off low heat or remove from the pot, put in fish fillets, green and red peppers and fungus, pour in a little water starch and sesame oil, and turn and pour in so that it is more even.

Ingredient breakdown. Ingredients.

200 grams of tarragon meat.

Sliced celery 200 grams.

Accessories. 60 grams of red pepper slices.

15 grams of sliced ginger.

Sliced green onion 15g.

Ingredient. 3 grams of salt.

2 grams of monosodium glutamate. 5 grams of sugar.

1 gram of ground white pepper.

Shao wine 20 grams.

Appropriate amount of water starch.

Cooking oil to taste.

Salty and umami taste. Stir-fry process.

Ten minutes takes time.

Easy difficulty. Steps to prepare the fried fish fillet with celery.

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First, slice the fish into slices and pulp them, then put salt and wine in them to grasp well.

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After the base taste, add an appropriate amount of water starch to grasp it evenly and set aside.

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Mix the bowl thickener; Put salt and MSG in the bowl first.

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Then add the white pepper and a pinch of sugar.

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Add a few drops of Shaojiu to the bowl and add a little water starch.

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Then add a little water and stir well.

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Bring the water to a boil, add the celery and red pepper to the pot and fly the water.

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Then remove the cool and set aside.

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Fish out the slurry fillet and set aside.

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Add the bottom oil, add the green onion and ginger slices and stir-fry until fragrant.

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Then pour in all the ingredients, stir-fry over high heat, and cook evenly into a bowl.

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After the bowl is put into the pot, stir-fry a few times, and the sauce can be gelatinized to get out of the pot.

Stir-fried fish fillet is a traditional specialty dish that is tender, delicious and nutritious, and has won people's love.

1.Sizing is one of the key techniques for stir-frying fish fillets, which not only enhances the toughness of the fish fillets, but also makes the fish fillets, more tender and flavorful. The specific method is to rinse the sliced fish fillets with water until white, then drain the water and put them in a container, add an appropriate amount of salt, pepper and other seasonings to gently grasp well, then add the egg white of an egg to grasp, and finally add an appropriate amount of dry starch to grasp well, and then put aside to marinate for 10 15 minutes.

2.Lubricating oil is one of the key skills for stir-frying fish fillets, that is, after the fish fillets are marinated, pour oil into the wok and boil to about 4% oil temperature, put in the fish slices and gently fry until they are white and raw, and then drain the oil and set aside. After the side dishes are cooked and the flavor is adjusted, finally add the fried fish fillets and mix lightly to remove from the pan.

Method: Cut the fish into thin slices with an oblique knife, and marinate the fish fillets with marinade for at least 10 minutes to absorb the flavor.

Peel and cut the zucchini into slices, marinate with salt, rinse with water after 10 minutes, remove the salt and peel and slice the carrots. Cut the green onion into white and green onions separately.

Sit in a pan and heat the oil (there is more oil than usual), put the fish fillets and stir-fry quickly, put out the remaining oil, add ginger, garlic and green onion and stir-fry until fragrant, and stir-fry zucchini and carrots.

Stir-fry until the zucchini is slightly soft, put the fish fillets, stir-fry slightly, add a little salt and green onions.

The flesh of the tarpon is cut into slightly thicker fillets, which are then boiled with dry starch before being boiled.

Silver carp 500 grams.

Carrots 50 grams.

Red pepper 50 grams.

30 grams of green onions.

Garlic 15 grams.

Ginger 20 grams.

Huadiao wine 2 grams.

Light light soy sauce 3g.

Method steps.

Slice the silver carp meat slightly thicker, blanch it with water after cutting, then remove it, and cut the carrots, red peppers, green onions, ginger and garlic into the picture shown;

Put an appropriate amount of blended oil in the wok, and after the oil is hot, put the green onion, ginger and garlic into the pan and stir-fry until fragrant;

Add the carrots and red pepper and stir-fry a few times;

Place the blanched fillets in a pan;

Put in an appropriate amount of Huadiao wine, which can remove the fishy smell;

Then add an appropriate amount of light soy sauce;

Shake the wok to mix the condiments and fillets;

Put a small spoonful of starch into the soup spoon, add an appropriate amount of water to mix thoroughly, and then put the starch water into the pot to thicken;

Thicken the soup;

1. Prepare materials: half a black fish fillet, half a green pepper, half a red pepper, four mushrooms, an appropriate amount of cooking wine, a little chicken essence, an appropriate amount of salt, an appropriate amount of starch, an appropriate amount of ginger, an appropriate amount of green onions, an appropriate amount of garlic, a little sugar, an appropriate amount of pepper, and an egg white.

2. Separate the meat and bones of the black fish and clean them with clean water.

3. Shave off the middle bone of the fish and cut it into thin slices with uniform thickness.

4. Marinate the fish fillets in salt cooking wine for 10 minutes, rinse them with water until the fish fillets are dry and not slippery.

5. Squeeze out the water of the fish fillet, add an appropriate amount of cooking wine, salt and pepper, mix well in one direction by hand, add an egg white and stir evenly, then add starch and stir to let the powder stick to the fish fillet, and finally add a little oil to grasp well and marinate for half an hour.

6. Wash and cut the green and red peppers into pieces, and wash the mushrooms with starch water and slice them for later use.

7. Heat the oil in a hot pan, the oil temperature is hot, put the fish fillets into the oil pan and fry, the fish fillets turn white and remove the oil for later use.

8. Heat the oil in a hot pan, stir-fry the ginger, shallots and garlic, put the mushrooms in the pot and stir-fry until soft, put the green and red peppers, add an appropriate amount of salt, and stir-fry a little sugar.

9. Add the fish fillets and stir-fry, add chicken essence and pepper to taste.

10. Finally, add an appropriate amount of water starch to thicken.