How to eat tilapia and how to make it delicious, how to make tilapia delicious

How do you make tilapia delicious? Of course, it is teriyaki, and the method, the steps are here.

At the end of the year, the price of pork has risen sharply recently, and eating fish is a more economical option than eating pork. Today, Xixi went to the market to buy a tilapia, and a pound and a half of tilapia only cost 13 yuan. Tilapia is an invasive species that originally lived in Africa, but now it has become a delicacy on our plate after its introduction to our country.

Tilapia is very adaptable to the environment, and wild tilapia can survive in stinky ditches, so most of the tilapia we eat are artificially farmed, which can ensure that the tilapia we eat is clean and hygienic. How do you make tilapia delicious? Of course, it is teriyaki, and the method, the steps are here.

Braised tilapia.

Ingredients: 1 tilapia, 1 tomato, 2 green peppers, a small handful of enoki mushrooms.

Ingredients: 5 cloves of garlic, ginger, salt, oil, vegetable oil, light soy sauce, dark soy sauce, rock sugar.

Steps. 1. Wash the enoki mushrooms, break them into thin strips, cut the tomatoes into small pieces and put them on a plate for later use.

2. Cut the green pepper into cubes, slice the ginger, and chop the garlic into minced garlic.

3. Seasoning sauce: Add an appropriate amount of rock sugar, salt, light soy sauce, dark soy sauce, and oil consumption to the bowl, and add an appropriate amount of water and stir well.

4. Wash the tilapia and change it to a knife.

Spread a layer of flour evenly on the surface of the tilapia so that it does not stick to the pan.

5. Heat the oil, put some oil in the pan as much as possible, put the tilapia in the pan and fry for 3 minutes.

Fry one side until golden brown, then turn the other side over until both sides are golden brown, then remove and set aside.

6. Put green peppers, garlic and ginger in the pot over high heat and fragrant.

7. Add the tomatoes and fry until soft, then add the seasoned sauce, then add the fried fish and add an appropriate amount of water.

8. Add enoki mushrooms, cover the pot and simmer over medium heat for 10 minutes.

9. Reduce the juice on high heat and then remove from the pot.

10. Remove from the pot and serve on a plate.

Tips: 1. Tilapia must be cleaned, especially the internal organs and the black membrane inside the stomach, because this membrane has a strong fishy smell.

2. Be sure to coat the surface of tilapia with flour before frying, otherwise it will easily stick to the pan.

Everything can be called a flower, and tilapia is no exception.

Fry the fish body slightly with oil, then use very little oil, put a little fat in the pot, put the fish in the pot, put water, boil the soup, wait until the soup is milky white, put salt, and you can drink.

Grilled tilapia.

Prepare the ingredients as follows: 1 tilapia, 1 lemon, appropriate amount of chili powder, appropriate amount of cumin powder, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of cooking wine.

The specific method is as follows: after cleaning the tilapia, open the edge, then smear a layer of cooking wine to remove the fish, put the tilapia on the grill, first bake the water dry, then brush the oil and bake the fragrant, turn it over many times in the middle, let the fish be heated evenly, and when the fish is grilled until it is dry and fragrant, sprinkle with salt, sprinkle with chili powder, sprinkle with cumin powder, and you can eat!

Grilled tilapia in miso sauce].

Ingredients: 1 tilapia, 2 tablespoons soybean paste.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of green onion, pat.

Method:1Prepare the ingredients, slice the ginger, cut the green onion into sections, clean the gills and belly of the tilapia, rinse well;

2.Heat the oil in a pan and sauté the ginger until fragrant;

3.Tilapia is soaked with a kitchen paper towel, put in a pan and simmer until golden brown;

4.Turn over and fry until golden brown;

5.Top the fish with green onion and add 2 tbsp soybean paste;

6.Add less than half of the fish's water;

7.Add 1 teaspoon of salt;

8.Bring to a boil over high heat, then turn to low heat and simmer until a little sauce remains;

9.Put it on a plate, put the green onion on the shallot and eat it hot.

Dry-fried tilapia].

Ingredients: 1500g tilapia

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, 10g of ginger, 10g of garlic, 15g of millet pepper, 8g of shallots, 8g of coriander, appropriate amount of Sichuan peppercorns, appropriate amount of cornstarch.

Method:1Wash the fish.

2.Auxiliary ingredients: coriander, chopped green onion, ginger slices, millet peppercorns, garlic are ready.

3.Sichuan peppercorns.

4.Cut out the long mouth on both sides of the fish with a knife, and marinate it with salt for 30 minutes inside and out, so that it can be easily flavored and cooked quickly.

5.Evenly coat both sides of the fish with cornstarch.

6.Heat the oil pan to 9 hot, then add the fish and fry it over low heat until golden brown.

7.Turn over and fry until golden brown.

8.Add the remaining oil in the pot to ginger slices, peppercorns, peppercorns and garlic and stir until fragrant.

9.Add the fried tilapia and pour in the appropriate amount of soy sauce.

10.Continue to sauté over low heat until the chili peppers and garlic are skinned.

11.Remove from the pan and sprinkle with chopped green onions and coriander.

Ingredients: tilapia, ginger, chopped green onion, soy sauce, salt, peanut oil. Wash and drain the fish and draw a knife to make it easier to cook and taste.

Marinate the fish body with salt oil and ginger shreds, cut the green onion into sections, and cut the ginger into shreds for later use. Bring cold oil to a boil, remove the fish from the pan and fry on both sides until golden brown. Add an appropriate amount of water, salt, soy sauce, and shredded ginger.

After cooking over medium heat for 3 minutes, turn the fish over to allow it to absorb the flavor. Sprinkle with chopped green onions, remove from the pan and serve on a plate, and drizzle the sauce in the pan over the fish. <

Materials:2 tilapia, 5 slices of ginger, 50 grams of chopped green onion, 5 teaspoons of soy sauce, appropriate amount of salt, appropriate amount of peanut oil.

1. Wash and drain the fish with a flower knife, which is easier to cook and taste. Spread a little salt and oil on the fish body and marinate the ginger shreds, cut the green onion into sections, and cut the ginger into shreds for later use.

2. Bring the cold oil to a boil, put the fish in the pan and fry on both sides until golden brown.

3. Add an appropriate amount of water, submerge more than half of the fish, and then add an appropriate amount of salt, soy sauce, and shredded ginger. After cooking over medium heat for 3 minutes, turn the fish over so that the other half of the fish can absorb the flavor.

4. Sprinkle with chopped green onions, remove from the pot and put on a plate, and pour the juice in the pot over the fish.

Here's how to make tilapia delicious:

Ingredients: 1 fresh tilapia, appropriate amount of ginger and garlic, 2 tablespoons of cooking wine, 1 tablespoon of Zhuhou sauce, etc.

1. Slaughter the fish first, marinate the fish in cooking wine for 15 minutes, and cut the ginger and garlic for later use.

2. Heat up the oil pan and put the fish into the pot.

3. Continue to simmer for 5 minutes, add ginger and garlic, Zhuhou sauce, appropriate amount of salt, cover the pot for 3 minutes, so that the flavor can be served.

Tilapia scatter cavityHow to save:

First, the killed fish is evenly salted with fine salt, and can be stored in the refrigerator for about 6 hours, which will definitely not deteriorate and become more flavorful.

2. Immerse the killed fish in about 10 salt water, and it can be stored for 3 4 days at a temperature of 30 degrees, and the fish will not deteriorate and become tasty.

3. Put the killed fish in hot water at 80 or 90 degrees, take out the shirt when it is slightly scalded until the appearance is white, wrap it in plastic wrap and refrigerate it after cooling, and it will never deteriorate if it is kept fresh for 24 hours.

4. Evenly coat the inside of the fish body and fish maw with mustard, then put the fish into a fresh-keeping bag and tie the bag tightly, and refrigerate for about 3 days without spoiling and smelling.