Braised tama fish method, braised salmon practice

Ingredients for braised tama fish: tama fish, ginger, garlic, dried chili, star anise, oil, salt, light soy sauce, dark soy sauce, cooking wine, coriander, chopped green onion.

1. Handle the tama fish cleanly, tear off the skin on the black side and remove the scales on the white side, remove the internal organs and clean it.

2. Then cut the garlic cloves into slices, the ginger into slices, and the dried chili peppers into sections for later use.

3. Then put an appropriate amount of oil in the pan and fry the tama fish in it until it is slightly yellow on both sides.

4. Then fry the tama fish on both sides, and add ginger and garlic slices and dried chilies.

5. Put cooking wine, light soy sauce, dark soy sauce, sugar, bring water to a boil over high heat and simmer over low heat for 10 minutes.

6. Finally, adjust the taste, remove from the pot and put on a plate, sprinkle with chopped coriander and green onions.

Tear off the upper layer of skin from the mouth, wash it and dry the water, and then stick the flour, not too much flour, stick the flour and put it aside, prepare other seasonings, (in order to make the noodles fully melt into the fish, so that the oil is cooler when frying, so that a lot of flour is mixed into the oil) Appropriate amount of green onions, ginger, garlic, 2-3 dried chili peppers (suitable for your taste) Pour a little vinegar, soy sauce, cooking wine, sugar (2 times that of vinegar) Salt, chicken essence, and a little water are mixed and put aside, put oil in the pot and start frying the fish, After frying, leave a little bottom oil in the pot, put in a large ingredient and a few peppercorns, then put in green onions, ginger, garlic and chili peppers, stir-fry the fragrance and then put in the fried fish, pour in the seasoning prepared in advance, first high heat and then low heat according to the amount of fish to boil for a period of time.

Salmon, also known as salmon, is a very rare fish species that tastes delicious. The braised flavor is even more delicious.

Material. Ingredients: 300g salted salmon;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of star anise, appropriate amount of dried chili, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce, appropriate amount of rock sugar.

Braised salmon.

Remove the scales, gutt, and clean up the fish.

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Chop into small pieces and soak in water for 13 hours to remove the salty taste.

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Once soaked, scoop it up and dry it with a paper towel.

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Add oil to the pan, heat until 5 hot, add the fish pieces, and fry over low heat until golden brown on both sides.

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Add green onions, ginger, garlic, Sichuan peppercorns, star anise, and dried chili peppers.

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Add hot water, cover the fish pieces, add light soy sauce, dark soy sauce, cooking wine, steamed fish soy sauce, bring to a boil over high heat and turn to medium heat to simmer.

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When the water reaches 1 3, add rock sugar and reduce the juice over high heat.

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Tips: 1.When making this dish, don't put salt in it, the fish itself still has a salty taste.

2.The purpose of putting rock candy is: first, it can improve the freshness, second, it can neutralize the saltiness of the fish itself, and secondly, the juice that comes out at the end is also very beautiful.

1. Warm and wash the salmon fillets and drain the water.

2Cut into large pieces.

3. Finely chop the green onion, ginger and garlic.

43 tablespoons of seafood soy sauce add the prepared green onions, ginger and garlic, along with a teaspoon of salt and 1 tablespoon of cooking wine.

5Heat a frying pan, add 3 tablespoons of oil, add the fish pieces and fry slightly.

6Pour in the prepared seasoning and fry for another 1 minute.

7Add water, the water and the fish pieces are level.

8. Cover and simmer over low heat.

9. After boiling for 5 minutes, add a few pieces of rock sugar.

10Finally, put some chopped green onions and boil them in a dry pot.

Braised salmon should be marinated in ginger and cooking wine for a period of time, and then braised to make the braised salmon delicious.

Ingredients required.

Tama fish (appropriate amount) Salt (appropriate amount) Essence of chicken (appropriate amount) Green onion (appropriate amount) Ginger (appropriate amount) Garlic (appropriate amount) Sichuan pepper (appropriate amount) Seasoning (appropriate amount) Dark soy sauce (appropriate amount) White wine (small amount) Vinegar (small amount) Sugar (appropriate amount).

The production process. 1. Tama fish is a sea fish, all of which are frozen, so they should be thawed, and then the black side with the skin is torn off, and the white side is scraped off the scales, and then the debris in the head and stomach is removed, washed and put away.

2. Prepare green onions, ginger and garlic, put an appropriate amount of soy sauce, a small amount of vinegar, a small amount of white wine, put Sichuan pepper, spices, sugar, and an appropriate amount of water, the ratio of water to seasoning is about 1:1; Dip the tama fish in flour and fry it in a pan, first frying the side with the skin to prevent the side without the skin from sticking to the pan.

3. Cut until one side is golden and overturn the other side, and then hold it on a plate for later use, and put all the fish back into the pot after it is built.

4. Introduce the prepared seasoning, and put in an appropriate amount of water, the amount of water will be covered with the fish, and then cover the lid in a small pot to stew, when the fish is cooked, you can order some sesame oil out of the pot.

Cuisine and efficacy: Shandong cuisine.

Taste: Sauce aroma.

Process: Sauce grilling.

Ingredients for making soles in sauce: Ingredients: 500 grams of sole.

Excipients: 5 grams of starch (broad beans), 50 grams of pork (fat and lean), 13 grams of shiitake mushrooms (dry).

Seasoning: 50 grams of peanut oil, 15 grams of rice wine, 25 grams of sweet noodle sauce, 50 grams of scallion oil, 15 grams of vinegar, 8 grams of garlic (white skin), 50 grams of soy sauce, 8 grams of green onions.

The characteristics of the sauced sole: the color of the finished dish is bright, the sauce is fragrant, the fat is tender and not greasy, the freshness is delicious, and the food is never tired.

Teach you how to make sauced sole, how to make sauced sole, how to make sauced sole, so that it tastes good1

Scrape off the scales of the sole, wash the black skin on the back, make an oblique knife on the back, and marinate it with sweet pasta sauce to absorb the flavor;

2.Shred the shiitake mushrooms;

3.Finely chop the green onion, ginger and garlic and set aside;

4.Wash the fat and lean meat and cut it into shreds;

5.Add peanut oil to the wok, cook over medium heat until 60% hot, put the fish pieces into the pan and fry them, and take them out when both sides are golden brown;

6.Leave 25 grams of oil in the pot and cook over medium heat until it is 60% hot, cook with green onions, ginger and minced garlic, add shredded fat and lean pork and stir-fry, then add 300ml of clear soup, vinegar, rice wine, soy sauce, mushrooms, and then put in the fish segments to stew together;

7.Wait until the soup is left about 1 3

, remove the fish and place it on a plate;

8.Then thicken the original soup in the pot with wet starch, drizzle with scallion oil, stir well, and pour it on the fish.

The key to making sole-pickled sole: the fish should not be too old and avoid the taste of firewood. The sauce should be prominent, and the color should be jujube.

Tip - Food Restraint:

Starch (broad beans): Broad beans should not be eaten with snails.

Ingredients: Salmon 500g.

Seasoning: 10 grams of brandy, 4 grams of salt, 3 grams of pepper, 5 grams of green onions, 3 grams of ginger, 5 grams of sesame oil, 20 grams of peanut oil.

How to make pickled salmon:

1.Salmon (salmon) is slaughtered to remove scales, bones, and internal organs, and the fish meat is cut into pieces;

2.Place the fish pieces neatly on the board, sprinkle white wine, refined salt, and pepper in turn, then turn over the noodles, also sprinkle seasonings, and then put them in a container, add green onions, ginger slices and marinate for 4 hours;

3.Put the frying pan on the heat, add an appropriate amount of sesame oil to heat, add the fish pieces and fry them until golden brown on both sides until cooked, then take them out and put them on a plate.

Wash it, put oil in the pot, fry the pan with chili, green onions, ginger, garlic, put seafood soy sauce, a little vinegar, cooking wine, put an appropriate amount of water, put the fish after boiling, and simmer over low heat.

Five-spiced salmon.

Five spiced salmon ingredients:

Ingredients: 750 grams of salmon Seasoning: five-spice powder, umami, green onion, ginger, sugar, tea.

Method: 1. Remove the head and tail of the salmon, slice it into two pieces, and remove the spiny bones.

2. Soak the fish in water for 15 minutes to remove the peculiar smell, and then marinate it with spices such as five-spice powder for 30 minutes.

3. Put the marinated salmon in the oven and smoke and roast it with sugar and tea leaves.

Tip: Make the key.

Pay attention to the time and temperature of the smoking.

Salmon stewed with pork belly.

Salmon stewed pork belly Ingredients:

Ingredients: 250 grams of salmon, 500 grams of pork ribs (pork belly), auxiliary materials: 50 grams of carrots, seasoning: 50 grams of sugar, 25 grams of soy sauce, 10 grams of salt, 15 grams of cooking wine, 5 grams of monosodium glutamate, 10 grams of green onions, 10 grams of ginger, 2 grams of Sichuan pepper, 1 gram of star anise, 1 gram of cinnamon, 50 grams of vegetable oil.

Method:1Cut the pork belly into cubes, blanch it in boiling water, remove it and let it cool;

2.salmon (salmon) cut into long sections;

3.Cut the carrots into small cubes.

4.Cut the green onion into sections and slice the ginger for later use;

5.Put the salmon into a bowl, sprinkle with refined salt, monosodium glutamate, soy sauce and cooking wine and marinate for 5 hours, then fry it in 70% hot oil until it is fiery red and remove it;

6.Put the pot on the hot fire, add 25 grams of vegetable oil, add 25 grams of sugar after boiling, and fry until sugar-colored;

7.Quickly put the blanched pork belly into the stir-fry to color, then add the broth (800g), add soy sauce, green onions, ginger slices, ingredients, cinnamon, Sichuan pepper, refined salt, and turn to low heat to stew until red;

8.Pick out the green onions, ginger slices, and peppercorns in the cooked pork belly pieces;

9.Add salmon pieces and monosodium glutamate and simmer over low heat.

Baked salmon with pickled melon.

Ingredients for baked salmon with pickled melon:

300 grams of net salmon meat, 150 grams of cucumber in sauce, 50 grams of winter bamboo shoots and lettuce leaves. 800 grams of seasoning salad oil, 5 grams of salt, chicken essence, chicken powder, 10 grams of cooking wine, 3 grams of sesame oil, 10 grams of Maggi fresh soy sauce, 2 grams of green onions, ginger slices, pepper, 50 grams of soup, 25 grams of red and green peppers, 10 grams of corn starch.

Method: 1. Cut the salmon meat into strips of 4 cm cm cm, add 2 grams of salt, 2 grams of chicken essence, 5 grams of cooking wine and pepper to the basin and marinate for 20 minutes.

2. Cut four slices of cucumber into sauce, cut into 4 cm long sections, and soak in water for 2 minutes; Cut red and green peppers and winter bamboo shoots into strips 4 cm long and cm wide, blanch in boiling water over high heat for 1 minute.

3. Put salad oil in the pot, boil until it is 50% hot, put the fish sticks on medium heat and fry for 1 minute.

4. Leave 10 grams of salad oil, green onions, and ginger slices in the pot and stir-fry over medium heat for 1 minute, then stir-fry the salmon meat over medium heat for 1 minute, add red and green peppers, winter bamboo shoots, and cucumbers in sauce, then add the remaining salt, chicken essence, chicken powder, cooking wine, Maggi fresh soy sauce, and soup, stir-fry over medium heat for 1 minute, add thin thickener, drizzle with sesame oil, and put it in a plate with lettuce leaves at the bottom.

Tips: Features: Salmon is fragrant, and cucumber in sauce is crisp and delicious.

It is best to fry it, because the salmon is tender and not easy to break, but you should also pay attention not to fry it when frying, and you can also marinate it with salt before frying, and the taste will be better...

Wash it in cold water. Add some ginger ale and cooking wine and soak for a few minutes. Then add some concentrated orange juice and you can eat it directly.

Salmon stewed with iced tofu. How to eat in the Northeast. It's delicious!!

Salmon stewed with pork belly.

Ingredients: 250 grams of salmon, 500 grams of pork ribs (pork belly).

Excipients: 50 grams of carrots.

Seasoning: 50 grams of sugar, 25 grams of soy sauce, 10 grams of salt, 15 grams of cooking wine, 5 grams of monosodium glutamate, 10 grams of green onions, 10 grams of ginger, 2 grams of Sichuan pepper, 1 gram of star anise, 1 gram of cinnamon, 50 grams of vegetable oil.

Preparation of salmon stewed pork belly:

1.Cut the pork belly into cubes, blanch it in boiling water, remove it and let it cool;

2.salmon (salmon) cut into long sections;

3.Cut the carrots into small cubes.

4.Cut the green onion into sections and slice the ginger for later use;

5.Put the salmon into a bowl, sprinkle with refined salt, monosodium glutamate, soy sauce and cooking wine and marinate for 5 hours, then fry it in 70% hot oil until it is fiery red and remove it;

6.Put the pot on the hot fire, add 25 grams of vegetable oil, add 25 grams of sugar after boiling, and fry until sugar-colored;

7.Quickly put the blanched pork belly into the stir-fry to color, then add the broth (800g), add soy sauce, green onions, ginger slices, ingredients, cinnamon, Sichuan pepper, refined salt, and turn to low heat to stew until red;

8.Pick out the green onions, ginger slices, and peppercorns in the cooked pork belly pieces;

9.Add salmon pieces and monosodium glutamate and simmer over low heat.