How do fish taste good I ve never liked fish

**Fish! Ingredients: **Fish (also known as hairy buckle fish) 500 grams of seasoning: salt, monosodium glutamate, cooking wine, Sichuan pepper, green onions, ginger appropriate amount.

Method: 1. Remove the gills and internal organs of the fish, remove the fish scales, wash and dry.

2. Add salt, monosodium glutamate, cooking wine, pepper, green onion and ginger to marinate for one day according to taste.

3. Shoot the marinated ** fish with flour, slide the pot with oil in advance, add ** fish to fry, the fish is golden brown on both sides, and put it on a plate. Features:

The color is golden, the skin is crispy and the meat is tender, salty and fragrant.

Catfish whiskers, crucian carp mouths, and fathead fish eat brain marrow.

I don't like to eat fish, it's too unpalatable.

The best cod liver oil comes from deep-sea fish. And salmon is the best of the deep-sea fish. Norwegian salmon is the best of all salmon.

Although salmon oil will be more expensive than regular cod liver oil, it is more nutritious. Foods such as mustard seed oil and walnuts are also rich in this nutrient. It can be told to reduce the incidence and mortality of cardiovascular disease and reduce the incidence of myocardial infarction and stroke.

Soy products are also very nutritious and contain lecithin. It is also good for the body. You can usually eat eggs, beef, sheep, and pork to supplement protein, and the protein of boiled eggs is also easy to absorb, close to 100%, and egg yolk is also a very good nutritious food.

Be smart, have ginkgo biloba, you can try. Ginkgo biloba is a food that improves memory.

<> "If you love to eat fish and can't do it, look at it, and you will be invincible when you learn it."

1.Sweet and sour fish fillet.

Fish fillets with ginger, a little salt, 1 spoon of cooking wine, 1 egg white, a little black pepper grasp and marinate evenly, the sauce is in the copywriting, the fish fillets are evenly coated with starch, the oil is hot and fried until golden, take out in the re-frying for 20 seconds, leave a little oil, pour in the sauce and cook the cherry blossoms until thick, pour in the fish fillets and quickly stir-fry evenly and sprinkle green onions to eat.

2.Spicy fish fillet.

Wash the fish fillets and marinate them with seasonings (in the copy), fry them in oil until golden brown, stir-fry garlic slices, dried chili peppers, Sichuan peppercorns, pour in the fish fillets, add 1 spoon of light soy sauce, appropriate amount of salt, sugar, add green onions, and stir-fry evenly with fast and fast choosing.

3.Tomato fillet.

Stir-fry the chopped green onion in hot oil and fry the tomatoes until soft, 2 spoons of light soy sauce, 1 spoon of tomato paste, salt, chicken essence, a little white pepper, add a bowl of hot water, boil the fish fillets and cook, blanch the baby cabbage and remove the bottom of the bowl, pour in the fish fillets, and sprinkle with chopped green onions.

4.Garlic fish fillet.

Blanch the black fish fillet, stir-fry the minced garlic in the hot oil, stir-fry the millet spicy, 1 tablespoon of light soy sauce oyster sauce, a little salt and sugar, stir-fry evenly, stir-fry the fish fillet, sprinkle with green onions.

I'm a person who loves food, I like to eat and cook, and every time I eat something delicious, I think about how it was made.

Every food has the taste of memory, for example, for fish, I think of the fish in my parents' unit in my hometown of Hunan before the cold winter of Layue, Hunan, when I was a child, commonly known as Nian Fish. A few years ago, Hunan was generally very humid and cold outside. When I was a child, I sat on the edge of the fire to roast the fire, and at this time, the adults always cut the fish first, chopped it neatly, made it into preserved fish or put it in the refrigerator and stacked it neatly, and waited until the New Year to take it out and enjoy it.

The rest is fish head and fish float and other fish offal, at this time, add a large iron pot above the stove, add two large radishes to it, and start to stew the fish soup. In the cold southern winter, around the stove, slowly listen to the sound of the pot gurgling. The soup gradually turns milky white.

Add an appropriate amount of salt and a little chili, and a pot of delicious fish head and fish offal soup is steaming out of the pot. The family gathered around the warm stove, chatted against the fire, and drank the piping hot milky white fish soup. The companion takes a bite of the radish and takes a bite of it.

A unique taste of radish contains the warmth of the milky white fish soup. It was the taste of a warm home of happiness.

Now that I've been away from home for many years, I don't have the stove of my childhood, and everyone doesn't make fish soup around the stove during the Chinese New Year, but every time I think of fish, I immediately miss the milky white fish head soup and the warm taste of home.

Now I live in a coastal city and eat fish a lot. Because there are very few fish bones in the sea, and they are very tender, but I have an unforgettable attachment to one kind of fish, and that is miscellaneous fish soup. The method of miscellaneous fish soup is very simple, this is to put some water in the pot and throw the miscellaneous fish directly into the pot, and the water can be boiled, so simple that it can make an extraordinary deliciousness.

And only one thing, fish from other places can't make such a delicacy, and later I inquired and learned that this kind of fish soup has extremely high requirements for the freshness of the fish, and it must be required to just catch the fish to make this kind of miscellaneous fish soup.

In fact, the world's delicacies may not need to be particularly complicated, as long as the ingredients are fresh, the most beautiful food can be made in the simplest way.

Sauerkraut fish! With pickled cabbage as the main adjunct, sour and spicy delicate, sour and spicy as the supplement, fish bone soup, soup can be drunk, appetizing and spleen. I love sour and spicy flavors, so sauerkraut fish has always been my favorite.

I think steamed fish is the best, the meat is delicious, sweet and delicious, and it can also ensure the umami taste of the fish, because when the fish suddenly encounters high temperatures, the outer tissues solidify and can lock in the fresh juice inside. And it's suitable for all ages, and it's easy to do.

Of course, it is better to use sea fish for steaming, crucian carp for fried fish, carp for boiled fish, silver carp for saliva fish, and sea bass for scallion oil ......It is recommended that you try it all, after all, everyone has different tastes.

If you want fresh fish, the stewed soup and braised fish in winter are all first-class! In the summer, the braised soup is stewed thicker so that the soup is less comfortable to eat, and the chive fish is also excellent.

The best river fish is steamed and eaten, the best sea fish is eaten raw, other fish with a strong taste are braised and fried, and the meat is not delicious to make fish balls.

After washing the bream, put it in clean water, add salt, cooking wine, ginger and other ingredients to the pot and cook together. Remove the cooked bats and set aside. Finely chop the chives and sprinkle them with MSG and other seasonings on the fish. Heat the salad oil in the pan and pour the hot oil over the bream and serve.

My family likes to eat braised fish, not only delicious, but also highly nutritious, it is said that the braised fish practice is different in each place, my family is if you like the taste of fish is more fragrant, will put a few pieces of fat pork in the pot and stew with the fish, so that the taste of the fish will be thicker.

When I was a child, the neighbor's sister took us and a group of children to the river to catch small fish. When he caught it, he put an iron spoon in it and set up a fire by the river. Add the pea tips picked in the field and add some salt from your pocket. It was the best fish I've ever had.

My family will fry a lot of fish at a time, and my mother will make it for me to eat if she can't finish it. My favorite is the fish in tomato sauce, which is a simple ingredient that only requires fried fish pieces and tomatoes, which can be bought in supermarkets.

As a Sichuan person, of course, boiled fish is the way, I have never forgotten the taste from snack to big, and I can't taste the fresh and spicy taste at home when I am in the field, and the fish must be delicious.

Preparation of spicy boiled fish.

Here's how: Raw material preparation:

Carp, Sichuan peppercorns, Sichuan peppercorns, chili pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.

Utensils preparation: knife (quick knife), pot (iron pot), pot (deep pot).

Open: 1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly, and then open it from the tail, cut the fish into two, take out the fish bones, and start to slice from the tail, and the fish fillet is large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. In order to enhance freshness, add a little sugar and monosodium glutamate, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.

3. Wash the washed bean sprouts, put them in boiling water for a while, and pick them up for later use.

4. Put a lot of oil in the pot (ld is distressed to see it), wait for the oil to become 9 hot, first put the marinated fish head, fry it and put it into the basin containing the bean sprouts, and then put the appropriate amount of fish meat in the oil pot, slide it away and scoop it into the pot containing the bean sprouts, until all the fish meat is smoothed.

5. Put the peppercorns into the pot and fry them until 8 mature, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed.

Dip edge fish is done!

Ingredients: a side fish, green onion, ginger, a pot and other containers.

Preliminary processing: Wash the fish, shred the green onion (keep the shallots), and slice the ginger.

Preparation: (1) Wash the wok and boil in water until it boils.

2) Put the fish in a bowl and add the shallots. Sliced ginger. Pour boiling water and cover? h to hot (about 10 minutes, with the fish eye protruding, easily inserted with chopsticks to cook).

3) Scoop up the fish and put it on a plate, put shredded green onions, pour a little oil on the fish, and finally put soy sauce on the side of the fish to taste.