How to cook paper wrapped fish? How is the paper wrapped fish made?

1.Preheat oven to 475 degrees Fahrenheit (about 245 degrees Celsius). Prepare 4 sheets of 30-30 cm aluminum foil or baking paper.

Divide the leafy vegetables into 4 portions, spread them in the middle of each sheet of aluminum foil, then add the fish steak, pour over the orange juice, sprinkle with basil, orange peel, garlic, white wine, olive oil, fennel, carrots and season with salt and pepper. Roll up the aluminum foil, wrap the fish steak loosely, and fold it up on all sides to leave some air inside, so that the material is easy to steam. Place the wrapped steak on a baking sheet and set aside.

2.Bring to a boil and 3 cups of water in a large pot, reduce the heat slightly, cover and cook for 12 to 15 minutes until the food is slightly softened. Drain off excess water.

3.While cooking the Burger Food, put the wrapped steaks in the oven and bake for 10 minutes, then open one of the foil bags and check that the fish is cooked through – the flesh is easy to fall apart.

4.Stir the cooked bourg wheat with a fork and stir in the olive oil, lemon juice, garlic, basil, coriander and green onions. Season with salt and pepper. When served, each person is served with a piece of paper-wrapped fish (which is only opened when eating) and a bowl of burgermal.

Paper-wrapped fish is positioned in Wanzhou's new generation of healthy grilled fish, creating a new category of healthy grilled fish. After several years of intensive research on grilled fish products, this new category of grilled fish was developed.

Paper-wrapped fish is a new type of healthy food that has been crazy popular in Sichuan and Chongqing in the past year, combining the characteristics of Korean paper barbecue and traditional Wanzhou grilled fish, and developed a new generation of healthy grilled fish, which is sought after by consumers once it is introduced to the market. According to incomplete statistics, Chongqing and Sichuan have sprung up in the past year to open thousands of paper-wrapped fish restaurants.

Grilled fish originated from the Daning River in Wuxi, famous in the ancient city of Wanzhou, called Wanzhou grilled fish, also known as traditional grilled fish! <>

Paper-wrapped fish is a new generation of healthy grilled fish from Wanzhou, compared with traditional grilled fish, from the selection of main and auxiliary ingredients, seasoning matching, grilling methods and other aspects have made new improvements and changes. Paper-wrapped fish abandons the traditional charcoal grilling method and adopts healthy electric grilling, putting the health of food in the first place. Coupled with the innovation of seasonings, its healthy, hygienic, environmentally friendly and delicious characteristics are widely praised by diners!

Cut the fish and marinate it in salt and cooking wine for 10 minutes, put oil in the pot and stir-fry until fragrant, add the ingredients and stir-fry well, add warm water to boil, put the fish on the oil paper, sprinkle condiments, and then pour the fried soup on the fish, sprinkle coriander, put it in a pan and cook for 15 minutes, so that the paper-wrapped fish is ready. Here's how:

The materials that need to be prepared in advance include: 1 fish, 5 shiitake mushrooms, 1 small section of lotus root, 3 parsley, 1 small handful of coriander, 15 grams of Lao Gan Ma, 15 grams of chopped pepper, 15 grams of tempeh, 5 grams of pickled ginger, 6 garlic cloves, 10 grams of Sichuan pepper, 1 bay leaf, 1 cinnamon, and 1 grass fruit.

2 star anise, 15 dried chilies, 15 grams of cooking wine, 15 grams of rice wine, 30 grams of light soy sauce, 5 grams of dark soy sauce, 15 grams of cumin powder, 15 grams of chili powder, 5 grams of sugar, 5 grams of salt.

1. Draw a knife along both sides of the main bone so that the fish body can be spread out flatly.

2. Draw a few knife edges on both sides of the fish body.

3. Sprinkle with salt and cooking wine and marinate for 10 minutes.

4. Finely chop the soaked ginger, chop the mushrooms, parsley and millet peppers, and cut the lotus root into small slices.

5. Heat oil in a wok, add dried chili peppers, Sichuan peppercorns, bay leaves, star anise, cinnamon, grass fruits, minced ginger and garlic, Lao Gan Ma, chopped peppers, tempeh, and stir-fry until fragrant.

6. Continue to add shiitake mushrooms, parsley, lotus root, rice wine, light soy sauce, dark soy sauce and sugar, and stir-fry evenly.

7. Add warm water and bring to a boil.

8. Prepare a piece of baking oil paper, spread the fish flat on the **, and sprinkle with cumin powder and chili powder.

9. Pour the fried soup over the fish and sprinkle with chopped coriander.

10. Fold up the baking paper, wrap the fish well, and tighten the two ends.

11. Brush the pan with a thin layer of oil, put the wrapped fish, turn on medium-low heat, and cook for 15 minutes.

12. Take it out when the time is up, and it's done.

Notes:

The fish is marinated in cooking wine for 10 minutes, which can remove the fishy smell of the fish and make it more fragrant to eat.

Raw materials: a carp (about one and a half catties).

Ingredients: sliced potatoes (not too thick), lettuce,

Seasoning: 1. Salt, sugar, chicken essence, oyster sauce, light soy sauce, cooking wine, tempeh paste

2. Cumin, dried chili peppers, fried soybeans (chopped peanuts).

Method: Clean up the carp, cut it from the abdomen, let the dorsal diagram join, and then flatten. Cut flower knives on both sides of the fish body.

Remove the membrane from the abdomen of the fish. Flatten the body of the fish, spread the seasoning evenly on the body and cavity of the fish, and massage it slightly to let it absorb the flavor. Let sit for half an hour.

The back of the fish is upward, and 10 grams of tempeh sauce and Weiyi spoon Wanzhou Grilled Fish Piaoxiang Paste (sold in a certain treasure) are evenly applied to the fish, and marinated for about an hour (the length of time is mastered, and the flavor is stronger when the time is longer).

Lay the baking tray with tin foil, then the lettuce and potato slices in turn, put the marinated fish on the potato slices, and pour the seasoning over the fish.

Once the oven is preheated, place the fish in the oven at 200 degrees and bake for 20 minutes. Take it out and sprinkle seasoning on the surface. Bake in the oven over low heat for 15 minutes. It can be shipped out of the box. The surface can be sprinkled with coriander.

Method 21, cut the carp, hollow out the internal organs, clean it, and marinate it with green onions, ginger, cooking wine, and salt for about ten minutes.

2. Put a little cooking oil in the pot, add soybean sauce, light soy sauce, sugar, oyster sauce, salt, chicken essence, 10 grams of Wanzhou grilled fish flavor paste (sold in a treasure), monosodium glutamate, minced garlic, green onion, minced ginger, stir-fry and thicken.

3. After the sauce is evenly spread, put the fish in the baking dish, put it in the baking tray when the oven rises to 180 degrees, and take it out and put it on the plate for 20-30 minutes.

Ingredients: crucian carp, pickled chili, leek, salt, monosodium glutamate, dried chili flakes, cumin, cooking oil, green onion.

1. Finely chop the soaked peppers and leeks, stuff them into the stomach of the crucian carp, and smear salt, monosodium glutamate, dried chili noodles, cumin, and cooking oil on both sides of the crucian carp.

2. Put it on the bamboo and grill it for ten minutes before serving.

Method 3 1Pat twice on the head of the fish, then scrape off the fish scales, scrape clean, then rinse with water 2-3 times, pick out the gills, rinse clean, open the knife on the back of the fish, dig out the internal organs, wash the black mucosa, draw a line oblique knife from the back, rinse again after scratching the knife, clip it into the prepared grilled fish tong, bake it on the fire for about 10 minutes, and bake it until it turns white.

2.Sprinkle with condiments. Salt. Cumin. Roast the peppers and serve on a plate.

3.Add vegetable oil to the hot pan, heat and add bean paste, millet pepper, 10 grams of Wanzhou grilled fish piaoxiang paste (available in a treasure), hot pot base and grilled fish secret ingredients (one and a half spoonfuls).

4.Continue stir-frying until the red oil is out.

5. Heat vegetable oil in a pot and add green onions, ginger, garlic, onion slices and other ingredients.

6.Add the base and stir-fry until fragrant, add an appropriate amount of water, bring to a boil, add various side dishes, and cook (5-8 minutes) to get out of the pot.

7.Pour it on the fish, add the whole coriander, two bell peppers, white sesame seeds (cooked), wolfberry, drizzle with sesame oil or oil, and the secret grilled fish is ready.

You can go to a professional training institution to find out.