How to marinate grilled fish is more flavorful, and how to marinate grilled fish

The way of grass carp pickling is actually relatively simple, the key is to clean up the prepared grass carp in a suitable way, and then use some prepared marinated seasonings to marinate it, in ordinary life, you can put the prepared grass carp in clean water, remove the internal organs and the black membrane of the fish abdomen After the treatment is cleaned, it can be placed in clean water and then put it aside for later use, in ordinary life, you can prepare tempeh oil, hot sauce, soy sauce, tofu, Lemon, chicken essence and other ingredients are mixed according to a certain proportion and then set aside, edible salt can be considered according to personal taste whether to add, or not to add, because the edible taste of some ingredients itself belongs to a kind of salty, and then the prepared grass carp with a knife on its back to open a small mouth, both sides should be flowered, so that the ingredients in the pickling process can better enter the fish meat, and then the processed grass carp is placed in the seasoning for pickling. In the process of pickling, you can continue to massage the fish surface and flip the fish surface, so that the marinated ingredients can better enter the fish, so in ordinary life, it is necessary to pay attention to the general marinating for about 40 minutes, and then the marinated fish can be grilled after putting it on tin foil and adding an appropriate amount of lemon juice, so it is necessary to pay attention to it in ordinary life.

The way of marinating grilled fish is actually relatively simple, in ordinary life, you can marinate according to your favorite taste, add some ingredients that are often eaten in the process of marinating, and massage at an appropriate time in the process of marinating grilled fish, so that the edible taste of grilled fish can become more flavorful, so in ordinary life, you can try to marinate some grilled fish by yourself.

Grilled fish is a local specialty dish, with its unique taste has long been popular throughout the country, with grass carp or carp as the main ingredient, with a variety of accessories to make, the taste is fresh and fragrant, spicy and enjoyable.

Today, I will share with you a home-cooked method of grilling fish, which can be made at home without an oven and oven, and friends who like this dish will try it together.

Grilled fish] First of all, let's prepare the ingredients:

1.To prepare a clean grass carp, first cut the head of the fish, about one centimeter apart, and cut two-thirds of the body of the fish with an oblique knife.

2.Then open the middle slice and cut a few knives on both sides of the fish to make it easier for the fish to absorb the flavor.

3.Then put it in the fish plate, put in a shallot, a few slices of ginger, a little cooking wine to remove the smell, sprinkle a little salt into the bottom taste, smear evenly with your hands, then squeeze out the juice of the green onion and ginger, put it into the fish maw, and marinate for 15 minutes.

4.About half a pound of mung bean sprouts for standby, a handful of washed celery, first cut the wider one from the middle, and then cut it into 4 cm long segments, put it together with the bean sprouts, cut two green peppers into chili rings, put them in a small pot, cut a few millet peppers into segments, and put them together with green peppers for color matching.

5.Cut a small piece of ginger into ginger granules and put it in a basin, cut a small handful of garlic into cubes and put it together with the ginger, cut 3 red pickled peppers into small pieces, and put them in a pot for later use.

Once the ingredients are ready, we move on to the next handful.

After a few minutes, pick out the green onion and ginger from the fish plate, sprinkle a little cornstarch on the fish, spread evenly and set aside, if you have an oven at home, you can remove this step.

7.Pour in the cooking oil from the pot, when the oil temperature is 50% hot, put in the marinated grass carp, fry it on high heat for about 1 minute, and remove the oil.

8.Add water to another pot, which can increase the brightness and bottom flavor of the ingredients, and when the water is boiling, add the celery, turn it a few times with a spoon, blanch the water for 1 minute, and pour in the mung bean sprouts.

9.Continue to blanch for 15 seconds, then pour out the water and place in the bottom of the fish plate.

10.Then put the fried grass carp evenly on the plate.

11.Add another spoonful of cooking oil to the pot, add ginger, garlic and red pickled pepper and stir-fry until fragrant, add 20 grams of grilled fish sauce, stir-fry to dissolve.

12.Add a spoonful of water, add a can of beer to remove the smell and increase the flavor, then add 20 grams of light soy sauce, 3 grams of chicken powder, 2 grams of pepper, 1 gram of sugar to enhance freshness, 15 grams of extremely fresh, stir to dissolve.

Ingredients: a fish, a half section of lotus root, a green bamboo shoot, an appropriate amount of fungus, cabbage, onion, wide flour (various shabu-shabu can be added according to personal taste).

Excipients: salt, five-spice powder, cooking wine, Pixian hot sauce, lantern red pepper, green onion, ginger, coriander.

1.First, wash the fish, cut it into two pieces with a flower knife, and marinate it with salt, cooking wine and five-spice powder.

2.Marinate the fish for a while, grease a baking dish, put the fish on top and bake in the middle of the oven at 200 degrees for 15 minutes.

3.Wash and slice or dice the garnish.

4.After the fish is grilled for the first time, spread the onion or cabbage under the baking sheet. Then fry the other ingredients with Pixian hot sauce, don't fry for too long, and bake them. Then pour over the fish and cabbage.

5.In a separate pan, sauté the green onion and ginger and bell pepper until fragrant, and pour over the garnish in a baking dish (add more oil).

6.Put the baking tray in the oven again (put a layer down, or it will be easy to paste on top), bake at 200 degrees for 20 minutes, sprinkle with coriander, and serve.

Fish, salt, ginger powder, cooking wine, pepper, light soy sauce, honey, five-spice powder, green onion slices, ginger slices.

Method: 1. Clean up the fish and open two knives on the back, sprinkle salt, ginger powder, cooking wine, pepper and other seasonings to massage the fish to make it taste;

2. Fill the fish belly with slices of green onion and ginger to remove the fish;

3. Brush the fish with light soy sauce, honey and sauce and sprinkle the five-spice powder evenly, and preheat the oven at 180 degrees;

4. Put the fish on the baking net and place it in the middle layer of the oven, and place a baking tray on the bottom layer of the oven to catch the dripping grease;

Bake for about 20-25 minutes, take out and turn over, brush the sauce on the surface, sprinkle cumin powder and five-spice powder, and bake at 200 degrees until the surface of the fish is dry.

Ingredients: 1-2 apples, 1 onion, 600 grams of cod pieces (or other large fish), 2-3 tomatoes (medium size), 2 tablespoons of flour, 20 grams of cooked vegetable oil, appropriate amount of refined salt.

Production: 1Peel and core the apples and cut them into large slices. Finely chop the onion. Cut the tomato into cleaves. Cut the fish into 3-4 pieces.

2.Mix the flour and salt well. Coat each piece of fish in a mixture.

3.Take the baking bowl and put the fruit and vegetables and fish pieces in layers and staggered, that is, a layer of fruit and vegetables and a layer of fish, and the top layer is fish. Then pour over cooked vegetable oil.

4.Preheat the oven to 200 degrees, place the oven in the middle and bake for 30 minutes.

Ingredients: 1 sea bass (about 500 grams).

Seasoning: 200 grams of secret spicy sauce, 50 grams of shredded onion, 25 grams of minced meat, chopped green onion, 3 grams of cooked sesame seeds, 3 grams of salt, 10 grams of cooking wine, 5 grams of ginger, 10 grams of green onions, 25 grams of old oil, 4000 grams of salad oil (actual consumption of 50 grams), 50 grams of millet spicy, 25 grams of ginger and garlic.

1.Prepare the sea bass, cut a knife at an interval of 1 cm on both sides of the fish body, add salt, cooking wine, ginger slices, and green onions to taste for about half an hour and put it into a large stainless steel basin.

2.Heat the salad oil until it is 70% hot, pour it into a bowl containing the fish, soak and fry the fish for 5 minutes until it is cooked, and put it in a hot stone dish with shredded onions.

3.Heat the old oil in another pot, add ginger and garlic to stir-fry until fragrant, then add millet spicy, minced meat, and secret spicy sauce and stir-fry evenly and pour it on the fish in the stone plate, sprinkle sesame seeds, and chopped green onions.

Here's how to marinate the fish:

Ingredients: Fish. 1. Prepare the fish, cut the back of the fish, and clean the internal organs and gills.

2. Use a clean rag to clean the fish blood and black lining.

3. Spread evenly on the fish, do not wipe the skin of the fish, and sprinkle the sorghum wine on the fish.

4. Put the fish in a ceramic basin, put a piece of white paper on it, press a stone, press out the fishy water in the fish, and press it for a week.

5. Hang the pressed fish in a cool place to dry and finish.

If you grill the fish, you don't need to marinate it for too long, and you don't need to use anything to eat its fresh flavor, you don't need to marinate it for too long, and you don't need to use anything to be strict, it's soy sauce, oyster sauce is fine, and it will taste after a little pickling, because the grilled fish is more heavy-flavored, so you don't need to marinate it too much to make it as delicious.

The pickling method is as follows:

Preparation of materials:

500 grams of sea bass, half a cucumber, 6 slices of Chinese cabbage, half an onion, 3 small peppers, 30 grams of Pixian bean paste, 15 grams of fried peanuts, 3 coriander, 30 grams of celery, 40 grams of garlic, 10 grams of Sichuan pepper powder, 4 grams of white pepper powder, 3 grams of monosodium glutamate, 3 grams of sugar, 50 grams of oil, 5 grams of salt, 8 grams of cooking wine, 5 grams of ginger, 4 grams of cumin powder, 80 grams of enoki mushrooms, 2 pieces of tin foil (for grilled sea bass).

1. Remove the scales of the fresh sea bass, take out the viscera and rinse it with water, and wipe the kitchen paper dry.

2. Cut the sea bass evenly a few times to make the flavor more transparent.

3. Cut off the fins and tails, add a little salt to the rice wine, marinate the sea bass for 10 minutes and drain.

4. Spread a piece of tin foil and smear it with oil, and wipe it slightly wider, leaving only both sides without wiping.

5. The whole body of the fish should also be smeared with oil.

6. Sprinkle cumin powder after smearing with oil, and have cumin powder all over the body in order to have a strong fragrance.

7. After smearing the oil, sprinkle cumin powder, chili powder, and pepper powder, take another piece of tin foil and apply it with the same oil as the first one, and cover the fish with the tin foil below.

8. Fold on all sides.

9. Heat a frying pan and smear a little oil.

10. Put the wrapped fish in a pan, start to grill the fish, turn to low heat and grill, bake until about 15 minutes, then turn over and bake for 10 minutes, (it must be roasted over low heat, it is roasted fragrant rather than baked paste).

11. Cut the ingredients while the fish is grilling, chop the bean paste finely, cut half of the onion into cubes and half into shreds, cut the cucumber into cubes, coriander, cut the celery into sections, ginger, garlic, green onions, and chili peppers and cut them for later use.

12. Boil water in a pot, blanch Chinese cabbage and enoki mushrooms, then remove and drain.

13. Heat the milk pot and pour the oil, the oil temperature is slightly raised, add the chopped bean paste and stir-fry until fragrant.

14. Put in Sichuan pepper powder, pepper powder, minced green onion, minced garlic, diced onion, chopped green onion, salt, monosodium glutamate, and white sugar (you can add chili pepper and Sichuan pepper according to your own needs).

15. Add an appropriate amount of water to boil, then turn to low heat and boil.

16. After the fish is baked, remove it from the pan (beware of hot hands) and gently peel the tin foil off the fish.

17. Drain the Chinese cabbage and enoki mushrooms and put them in a frying pan.

18. Put the grilled fish in a frying pan on top of the Chinese cabbage and enoki mushrooms.

19. Put the shredded onion, chili peppers, diced cucumber, celery and coriander into a frying pan (save some coriander leaves for later use).

20. Pour all the boiled ingredients on the fish body, and heat the pan over medium-low heat until it boils for three minutes.

21. Sprinkle with chopped green onions, add peanuts and turn off the heat.

22. Use chopsticks to gently push the ingredients on the fish to both sides, put in the coriander leaves, and serve to the table.

The steps to marinate the grilled fish are as follows:

Preparation: 1000g grass carp, steamed fish soy sauce, tempeh hot sauce, soy sauce, tofu, cumin, black pepper powder, chicken powder, ginger powder, seasoning, Sichuan peppercorns, sugar, bagged bamboo shoots, onions, green peppers, garlic, Chaotian pepper, half a lemon, enoki mushrooms, blind mushrooms, green bamboo shoots.

1. A grass carp is 1 catty, please take it back and wash it after the fish is cut. Scrape the black membrane on the belly of the fish, divide the fish into two pieces from the back, and remove the fishy line.

2. Then soak the fish in clean water, remove the blood in the fish as much as possible, then take it out, drain the water, and set aside.

3. Put the bagged bamboo shoots, cracked and empty onions, green peppers, garlic, Chaotian peppers, half a lemon, enoki mushrooms, mushrooms, and green bamboo shoots into a large bowl, and adjust the saltiness according to your taste.

4. 6 tablespoons of steamed fish soy sauce, 4 tablespoons of tempeh hot sauce, 3 tablespoons of soy sauce, 4 pieces of tofu milk, 2 tablespoons of cumin, appropriate amount of black pepper, half a tablespoon of chicken powder, half a tablespoon of ginger powder, 2 grains of ingredients, an appropriate amount of Sichuan peppercorns, 2 tablespoons of sugar, mix evenly after mixing, no need to put salt.

5. Cut some cuts on the fish, pour the seasoning on the fish, wear disposable gloves, and then massage the fish for about 5 minutes, so that it can better absorb the flavor, and put it aside to marinate for about 40 minutes after the massage.

Hello, to make grilled fish more tender after marinating, you can try the following tips:1Use fresh fish:

Fresh fish is more tender and has a better taste when marinated. 2.Add alcohol:

Adding an appropriate amount of liquor or cooking wine to the marinade can play a role in sterilization and tenderization. 3.Add lemon juice:

Lemon juice is rich in vitamin C, which helps the fish to absorb the marinade better, and also has a tenderizing effect. 4.Add milk:

Milk is rich in protein and calcium, which can help make fish meat more tender. 5.Marinating time is well controlled:

Marinating for too long will cause the fish to become too tender and have a poor taste, so it is recommended to marinate for no more than 30 minutes. In addition to the above tips, you can also add the right amount of seasonings, such as salt, sugar, soy sauce, etc., according to the taste of the individual. Finally, it is recommended to gently cut the surface of the fish with a knife before marinating, so that the marinade can better penetrate into the fish and improve the marinating effect.

We hope the above advice will be helpful to you.