How to cook braised fish, how to make braised fish?

Material 1, a carp, a catty, gills, scales, belly, clean up.

Braised fish 2, about half a tael of cooked chicken, cut into thin slices.

3. Half a tael of fresh mushrooms, sliced.

4. Half a tael of bamboo shoots, slice them into thin slices and cook them in boiling water for about five minutes.

5. Half a halt of green onions, cut into sections.

6. A small piece of ginger and slice it.

7. Two cloves of garlic, sliced.

8. 2 tablespoons soy sauce.

9. 1 tablespoon starch mixed with water to make a sauce.

10. 1 tablespoon cooking wine.

11. 1 spoonful of sesame oil.

12. Appropriate amount of salt and monosodium glutamate. Method 1: After the fish is cramped, draw it at equal distances on both sides of the fish body.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.

There is a secret to frying fish: the pan is hot, the oil is less, the heat is less warm, and the stirring is less.

Fish, in cooking is not easy to grasp the material, heat is the key to determine success or failure, many people fry fish either broken skin or sticky pan, if the fried fish to oil and hot enough to be crispy and dry, fried fish to the pot hot, less oil, fire to warm.

Fish into the pot to move it less, this is the secret of frying fish is also the only way, if you are afraid that it is not cooked and keep turning, but self-defeating, three or two will make the skin open the flesh, unrecognizable. Before that, you must wait for the pan to be hot before putting oil, and the fish must be dried before putting it into the pan, and fry it lightly over low heat, don't rush to push and turn it over. If you're not using a frying pan, just tilt the pan occasionally to heat the heat evenly and control the heat not too much.

About ten minutes after the skin is set and then turned over, at this time the meat is cooked and the juice in the middle can still be retained, if the spatula contact feels that the sturdy is overdone, in fact, some people are afraid of not being cooked and draw the knife edge on the fish body in advance, it is not a clever method, the fish meat is cut open, the soup is easy to lose, and the fried fish is not too big. Food characteristics: The fish is tender and salty, and the color is ruddy and shiny. Nutritional value Fish is not only delicious, but also extremely nutritious.

Its protein content is twice that of pork, and it is a high-quality protein, with a high absorption rate in the human body. Fish is rich in thiamine, riboflavin, niacin, vitamin D, etc., and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content of fish meat is low, the fatty acids in it have been proven to lower blood sugar, protect the heart and prevent cancer.

Vitamin D, calcium, and phosphorus in fish are effective in preventing osteoporosis. The medicine of the motherland believes that eating fish should pay attention to the symptoms, and eating "fish" according to the symptoms can its edible and medical value be revealed.

Resources.

The dish of braised fish is well-known and well-known, but in daily life, it is not easy to cook the braised fish every time it is not scorched, not raw, not broken, the color is red and bright, and the flavor is strong and tender, I am afraid it is not easy to do, and why can those restaurant chefs be able to cook the braised fish easily and effortlessly, with good color, flavor and taste?

Below I will introduce the key points of the process of braised fish one by one.

First, the selection of materials should be exquisite.

No matter what kind of fish you are burning, be sure to choose a fresh, non-polluting species.

Second, the initial processing should be clean.

The so-called primary processing is the slaughtering and washing of fish. Some fish should not be cut from the belly, and the internal organs should be stirred out with chopsticks from the mouth. For example, yellow croaker, mandarin fish and other fish species with special muscle structure and too tender flesh will affect the form and loss of nutrients if the belly is broken.

Some fish should not be scaled, such as anchovy, hairtail, etc. The black membrane of the inner wall of all fish must be torn clean, otherwise it will be bitter.

Third, the knife should be changed appropriately.

For larger fish braised fish, cut the fish into two slices, or recut them into segments or pieces. A small fish (about 500 grams) should be cut with a knife (i.e., some knife lines) on the fish, and especially small fish can be fired whole.

Fourth, the ingredients should be proper.

Generally, braised fish can be without ingredients, but it is not excluded to use some bamboo shoots, shiitake mushrooms, pickled cabbage, shredded meat, etc. as ingredients. In this way, it can absorb the fishy odor of the main material, increase the flavor and umami, and improve the moisturization.

Fifth, there is a trick to the heat.

When frying or frying fish, you must first use high heat oil, and then fry it over low heat, so that it is mainly for shaking, and it should also be simmered over high heat and then low heat.

Sixth, there are layers of seasonings.

The seasoning can generally be divided into four levels: first, remove the fishy and fix the color, such as cooking wine, dark soy sauce, onions, ginger and garlic and other seasonings; The second is to determine the taste, such as salt, sugar, chili, etc.; the third is the level of adjustment, tasting, flavoring, and juice collection; The fourth is to increase freshness, flavor, and glazing, such as monosodium glutamate, chicken essence, sesame oil, oil and other seasonings.

Seventh, the plate should be clean and beautiful.

There are two points to pay attention to: one is the beauty of posture, that is, a fish is loaded on the plate, such as two fish to fish belly, head and tail are neat. The second is neat, the fish skin should be intact, and the fish should be filled with water first. You can also put a little coriander and tomato on the side or top.

8. Be particular about the table.

China is known as a country of etiquette, and braised fish has a high status in banquets, when the head of the fish is served to the guest of honor, and the guest of honor invites everyone to use chopsticks.

China is very rich in aquatic products, fish dishes are even more numerous, the author of this rough talk, is really throwing bricks and jade, hoping that thousands of families and restaurants will burn thousands of fragrant, tasteful, and well-nourished braised fish.

Braised fish is a delicacy that every household often eats, and when it is made, it is fried first and then burned, or the effect is the same after frying, and it is not recommended to cook it directly.

It is better and more comprehensive to study in professional training institutions.

Answer: 1. Ingredients needed to make braised fish:

2 catties of fish, 1 piece of ginger, 4 cloves of garlic, 2 garlic sprouts, 2 coriander, 4 green onions, 6 spicy millet, 1 green pepper, 1 spoon of bean sauce, 1 spoon of Lao Gan Ma, 2 spoons of bad chili, 2 spoons of soy sauce, 2 spoons of balsamic vinegar, 20 peppercorns, 3 spoons of cooking wine, 150g of oil, 5g of salt

2. Ingredients needed to make braised fish:

1. Remove the scales of the carp, remove the black membrane of the abdomen, clean it and set aside.

2. Slice ginger and garlic cloves, cut green onions, garlic sprouts and coriander sprouts into sections, cut large green peppers into cubes, and cut millet spicy cubes for later use.

3. Marinate the washed fish with ginger slices, green onions and cooking wine for 20 minutes.

4. Put oil in a pan and add a little salt to fry the fish until golden brown on both sides.

5. Fry the fish and serve.

6. Using the oil for frying fish, put ginger and garlic slices in the pot, and stir-fry green onions, garlic, coriander and peppercorns until fragrant.

7. When the spices are fried until golden brown, add the bean paste, Lao Gan Ma and the bad chili peppers, and stir-fry the red oil.

8. Add a large bowl of water to the pot after the red oil is fried.

9. After the soup boils, put the fried fish into the pot, add the remaining green onions, garlic and coriander, and cook over medium heat for 15 minutes.

10. When the fish is boiled, you can take it out of the pot, sprinkle a little chopped green onion, and the braised fish is ready.

The first method: braised hairtail.

Ingredients: hairtail, garlic, chives, ginger, starch, braised sauce, cooking oil, cooking wine, salt.

Preparation of braised hairtail:

Step 1: Wash the hairtail and cut it into 5cm segments, and make a knife on both sides of the fish; Wrap the fish with a thin layer of starch after the knife has been changed;

Step 2: Add an appropriate amount of cooking oil to the pot, and when the oil is hot, fry the hairtail into the pan until golden brown on both sides, and then put it out for later use;

Step 3: Take another pot, add an appropriate amount of oil to the pot, and fry the ingredients in the pot until fragrant; Cook with most of the sauce;

Step 4: Pour in boiling water or stock; Add the fried fish pieces and stew; Add sugar to freshen;

Step 5: Cook in cooking wine; Simmer for 15 minutes, and finally reduce the viscous juice on high heat and serve on a plate.

The second method: braised crucian carp.

Ingredients: Appropriate amount of crucian carp, green onion and ginger, 6 garlic cloves, appropriate amount of salt, 20 grams of tomato sauce, 10 ml of dark soy sauce, 20 ml of light soy sauce, 5 grams of sugar, appropriate amount of salt, appropriate amount of water starch.

Preparation of braised crucian carp:

Step 2: Then dip the crucian carp in egg liquid, add an appropriate amount of oil to the frying pan and fry the crucian carp until it is over, do not rush to turn it over, shake the pot, the fish can be shaken and then turned over, and turn off the heat on both sides.

Step 3: Pour oil into a wok and fry chives, ginger and garlic, add tomato sauce, stir-fry until fragrant, add crucian carp, and add an appropriate amount of boiling water.

Step 4: Add dark soy sauce, light soy sauce, cooking wine, sugar, and cook over high heat, and pour the soup over the fish with a spoon during the firing process.

Step 5: After the fire is boiled for 15 minutes, remove the green onion and ginger, put out the fish, pour the water starch into the soup to thicken, then pour the soup on top of the fish, and sprinkle with shredded green onions.

Ingredients: Fish, green onion, monosodium glutamate, garlic sprouts, cooking wine, salt, sugar, oyster sauce, soy sauce, garlic, ginger.

<> braised fish. Ingredient main

1 sea bass for 2 servings.

Excipients others

2 grams of salt, 1 tablespoon of cooking wine, 2 teaspoons of minced garlic (10 grams), 15 grams of green onions, 15 grams of ginger, 2 tablespoons of soy sauce, 10 grams of sugar, 1 star anise, appropriate amount of oil, 1 piece of Knorr old hen soup.

Preparation of braised fish.

Step 1

Clean up the fish, wash it, and make a few diagonal incisions in the body of the fish, without cutting off.

Step 1

Add salt and cooking wine to the fish, rub well, and let it stand for 20 minutes to remove the smell and set aside.

Step 1

Put oil in a pan and boil until it is 50% hot, fry the fish in the pan until golden brown on both sides, and then remove it for later use.

Step 1

Leave a little oil in the pan to keep the oil warm, stir-fry the chives, ginger slices, and minced garlic until fragrant, then add the fish.

Step 1

Add water, star anise, soy sauce, sugar, Knorr old hen soup flavored thick soup treasure, and bring to a boil over high heat.

Step 1

When the soup melts, the soup will become thick and delicious. Continue on high heat until the soup is dry, then serve.

Picture of the finished braised fish.

<> cooking tips for braised fish.

1.The main treatment of fish is to remove the gills, scrape the scales, and remove the internal organs, and each step should be carefully taken to prevent the fishy smell and bitter smell from being left. In addition, marinating the fish with ginger and cooking wine before cooking can also effectively remove the fishy smell and retain the umami taste.

2.When cooking fish, add thick soup treasure to the soup, which can make the sauce thick and smooth, and even have the feeling of layer by layer drawing, pay attention to put it in when you burn the soup, don't put it late, and then match it with smooth and tender white fish, which makes people's appetite move.

The method of braised fish is actually very simple, you can boil the oil in the pot, and then burn the oil to 67, put the fish in the pot when it is ripe, and at this time put some rock sugar, then stir-fry, and then put water, you can put some braised soy sauce in the water.

Material. A piece of tilapia, shredded ginger, green garlic, a little red pepper, soy sauce, vinegar, salt.

Method. 1. Heat the oil in the pan, heat the fish and turn it over quickly.

2. Add shredded ginger, red pepper and salt, fry until golden brown and change sides.

3. Wait for the vinegar to be golden on both sides, add a small half bowl of water, put soy sauce and green garlic, cover the pot, and simmer.

4. Put some green garlic leaves, and wait for the garlic leaves to change color.