How to make Jiangtuan is simple and delicious, and how to make Jiangtuan fish delicious Home cooked

Jiang Tuan delicious practice.

1.A piece of fish in the river, gutted and washed.

2.Sliced, cooking wine, salt, pepper and salt, five-spice powder, green onion and ginger, light soy sauce and marinate for 40 minutes.

3.After marinating, remove the fish fillet and place it on a baking tray lined with tin foil.

4.Oven, barbecue stall or 200 degrees for half an hour, during the grilling of fish, prepare the dishes, garlic granules, garlic sprouts ready.

5.Slice the green bamboo shoots, wash and break the cauliflower, cut the shallots, wash the bean mouths, and slice the potatoes.

6.Pour oil into the pot, stir-fry the onions and garlic, pour in the shallots and potatoes and stir-fry.

7.Then pour in bean mouths, green bamboo shoots, cauliflower and other auxiliary vegetables, stir-fry for a while, and pour in a small packet of spicy hot sauce. Continue to stir-fry.

8.After the fish is baked, take it out, prepare an electric pot, put in a layer of oil, pour in the grilled fish, pour in the spicy side vegetables, and sprinkle with coriander and garlic sprouts. Turn down the power of the electric pot and heat it continuously. Charcoal-free heating is more delicious

The home-cooked practice of Jiangtuan fish is delicious:

Ingredients: 1 Jiangtuan fish, 3 cloves of garlic, appropriate amount of ginger, appropriate amount of perilla leaves, appropriate amount of oil, appropriate amount of chicken essence, 2 bell peppers, 2 green chili peppers, 1 piece of tofu, a small bowl of water, 5 coriander, 3 spoons of cooking wine, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of pepper, 2 spoons of salt.

Steps: 1. Prepare the ingredients.

2. Cut the fish into sections and wash the blood, add three spoons of cooking wine, a few slices of ginger, some pepper and cornstarch and marinate for 10 minutes.

3. The key to the umami flavor of this dish is fresh perilla leaves.

4. Add the chopped ginger and garlic chili peppers to the hot oil, and add a spoonful of bean paste after bursting the fragrance. Stir-fry well.

5. Pour in the marinated fish and stir-fry.

6. Fry until broken.

7. Pour in three bowls of hot water (it must be very hot drinking water to make white soup), and then add red and green chili peppers.

8. Add perilla leaves and coriander.

<>10. Add 2 tablespoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of chicken essence, 1 tablespoon of oyster sauce and a little white pepper to taste. Cover the pot and simmer for another two minutes.

11. After the stew is done, don't turn the fish around, the meat is easy to scatter.

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

13. The delicious yellow stewed river fish is ready.

Jiangtuan fish is delicious to make braised fish, and the method is as follows:

Ingredients: 1 Jiangtuan fish, appropriate amount of cooking oil, appropriate amount of braised sauce, 1 tomato, 1 green onion, 1 piece of ginger, 3 garlic, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of Sichuan pepper water.

1. Jiangtuan fish is the fish shown in the picture below, you can buy it yourself in the seafood market, and you should pick fresh fish, so that the meat quality will be much better.

2. Clean the fish, remove the internal organs, scrape off the scales, remove the bones, and cut the fish into pieces or slices, as shown in the figure below. (Actually, you can also make a whole strip, this depends on yourself), put the fish in cooking wine for about half an hour to remove the fishy smell.

3. Next, clean the tomatoes, then cut the tomatoes into cubes, add cooking oil to the pot, wait for the oil to be hot, add green onions, ginger and garlic and stir-fry until fragrant, then add the tomato pieces and stir-fry, add an appropriate amount of salt and pepper water, and continue to stir-fry for 5-10 minutes until it becomes paste.

4. Then, take out the fishy fish and clean it, add it to the tomato paste you just fried, add an appropriate amount of pepper water, and continue to stir-fry (don't have too much water, put too much water in the picture below).

5. Next, with the above steps, continue to steam the fish in the pot for 10-15 minutes until the fish is edible, during which time you can add other condiments, such as teriyaki sauce.

6. Finally, when the fish in the pot is fully cooked and stewed, it is ready to be taken out of the pot, and when it comes out of the pot, sprinkle some white sesame seeds or chopped green onion leaves in the pot, as shown in the picture below.

Catfish, also known as Jiangtuan, scientific name long-snouted catfish, belongs to the order Catfish, Fish Family, and Bass, which is a unique freshwater precious wild fish in China, distributed in some sections of the Yangtze River Basin. The catfish meat is fat but not greasy, and it is the fattest and tender in spring and autumn. Catfish has the freshness of puffer fish and crucian carp, but does not have the toxin of puffer fish and the spines of crucian carp.

Catfish is not only delicious, but also has the effect of nourishing qi and appetizing water.

ps: This fish is very similar to catfish, the meat is fresh and tender, and it tastes only big spines and no small spines, which is very suitable for small babies!

Ingredients: 700g of catfish

Tender tofu 250g

Oil to taste. Salt to taste.

Cooking wine to taste.

Shallots to taste.

Ginger to taste. Garlic to taste.

Onion to taste.

Method steps.

It's a slaughtered fish, much like a catfish!

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Cut the fish into cubes. Please click Enter a description.

The fish is added to the wine and salted for a while.

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The tofu is tender tofu.

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Finely chop the green onion, shred the ginger and dice the garlic.

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Only three or four slices of onion are needed.

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Fry the fish in hot oil until golden brown on both sides.

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Add the water that has not covered the fish. Add ginger and garlic.

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Add a pinch of salt. Please click Enter a description.

Cover and simmer for 10 minutes.

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Open the lid and add the tofu.

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Add a few slices of onion and bring to a boil.

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Sprinkle with shallots. Please click Enter a description.

Sprinkle with chopped green onions.

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Serve the food and eat! Please click Enter a description.

Ingredients: 1 fish group, appropriate amount of olive oil, 20 cloves of garlic, a little pickled ginger, a little pickled sea pepper, a little bean paste, an appropriate amount of shallots, 5 slices of ginger, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, an appropriate amount of dark soy sauce, 3 grams of salt.

1. Wash and remove the gills and internal organs, cut into large pieces, add cooking wine, ginger slices, green onions, a little salt, and marinate for 20 minutes.

2. Cut the pickled ginger and pepper and prepare the bean paste and garlic.

3. Pour the salad oil into the pan, and when the heat is 50 degrees Celsius, add the bean paste, soaked ginger juice and soaked chili pepper, and stir-fry until the aroma is released.

4. Pour in water, add garlic, light soy sauce, dark soy sauce, green onion and ginger slices and cook for about 10 minutes.

5. Add the ginger balls, bring to a boil over high heat, then switch to low heat for 5-9 minutes.

6. Turn off the heat and put on a plate.

Ingredients: 1 white river ball;

Excipients: 1 green onion, 1 piece of ginger, appropriate amount of salt, 20 grams of flour, 20 ml of milk, 300 grams of tender tofu.

1. Remove the scales of the catfish, cut it into two pieces and cut it into small pieces, and chop the fish soup into small pieces.

2. Put the flour on the plate, and dip some flour on both sides of the fish, not too much.

3. This is a piece of fish that has been dipped in flour, just so that it is not easy to break when stewing fish.

4. Put the fish pieces in the pan with cold oil, fry them on both sides until they are slightly yellow, it doesn't matter if they are not cooked, just set the shape.

5. Stir-fry the chopped green onion and ginger slices over low heat, then add the fried fish pieces, no need to stir-fry.

6. Add enough hot water and simmer for half an hour.

7. Cut thick slices of tender tofu into a pot and stew until the tofu has small holes.

8. Take out the grease on the surface of the fish soup with a spoon, so that the fish soup is more refreshing.

9. Put milk in before coming out of the pot, which can make the fish soup taste better, the fish soup is milky white, similar to milk, and a stewed Jiangtuan fish is ready.

Jiang Tuan fish stewed tofu:

Ingredients: catfish.

700g, tender tofu.

250g excipients: appropriate amount of oil, appropriate amount of salt, cooking wine.

Appropriate amount, shallots.

Appropriate amount, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of onion.

1. This is a slaughtered fish, also called Jiangtuan fish.

2. Cut the fish into cubes.

3. Add the fish to the wine and salt for a while.

4. The tofu is tender tofu.

5. Finely chop the green onion, shred the ginger and dice the garlic.

6. Only three or four slices of onion are needed.

7. Fry the fish in hot oil until golden brown on both sides.

8. Add the fish.

of water. Add ginger and garlic.

9. Add a little salt.

10. Cover and simmer for 10 minutes.

11. Open the lid and add tofu.

12. Add a few slices of onion and bring to a boil.

13. Sprinkle with shallots.

14. Finally, sprinkle with chopped green onions.

15. Serve.

The taste of the fish is very tender after steaming, as long as the fish is scaled and washed, and then put it in the plate or seeds, and cover the top of the fish with green onions, ginger and garlic, sprinkle with cooking wine, steamed fish bean, oil, salt and monosodium glutamate, etc. Steam in the pot for 20 minutes, boil some hot oil and pour it on top of the river group fish when it comes out of the pot, the color is very good, it can be said that the color and flavor are complete.

There is also a method of steaming, that is, to add ingredients, such as mushroom ham, etc., and then when steaming, you can put these ingredients together with the Jiangtuan fish, and put the condiments, after steaming, the meat quality of the Jiangtuan fish is very delicious, and the soup is also very delicious, the steamed soup is milky white, it looks very appetizing, and it is particularly nutritious to eat.

Jiangtuan fish and potato is high in protein, calcium, potassium, zinc, etc., and vitamins are A, B, and D. Can. Supplement some trace elements and vitamins that the human body needs.

And for some people with cardiovascular and cerebrovascular diseases, it is indeed very good to use, which can soften blood vessels and relieve hypertension. Like abalone, angloocarp is a fish with high nutritional value.