The practice of braised fish with yuba, how to make braised fish with yuba delicious, braised fish w

Cuisine and efficacy: home-cooked recipes.

The ingredients for the braised fish with yuba:

Ingredients: a piece of Fushou fish (about 750 grams), 100 grams of yuba, 15 grams of shredded ginger, chopped green onion, peanut oil, salt, appropriate amount of soy sauce.

Features of braised fish with yuba:

Fresh and delicious, yuba and fish are rich in protein and high nutritional value, suitable for all ages.

1. Clean the fish, do not cut into pieces, marinate the whole fish with a small amount of peanut oil and salt for 10 minutes, and put an appropriate amount of shredded ginger into the fish belly to remove the fish.

2. While marinating the fish, soak the yuba in warm water until soft.

3. Fry the marinated fish over low heat until golden brown, then add an appropriate amount of salt and soy sauce, simmer for 2 minutes, and then remove from the pot.

4. Put the soaked soft yuba into soy sauce and fry for 2 minutes, then put the fried fish on the yuba (let the yuba fully absorb the umami of the fish) and cook for 6 minutes.

5. Finally, you can add an appropriate amount of chopped green onion to stew and stew, and the yuba fish with full color and flavor and stomach is ready.

Tips: 1. Soak the yuba until soft and then scoop it up, so as not to soak it for too long and lose its pliable taste.

2. Pay attention to fry the fish over an even slow fire and turn the fish over often to avoid scorching.

Braised fish with yuba. Ingredients: Yuba, pork belly, ginger slices, soy sauce, rock sugar.

Method Use scissors to cut the yuba into pieces of the same size and soak them in water. See soft reuse.

2.Cut the fig with the skin and slice the ginger.

3.Set up the oil pan, when it is hot, pour the ginger slices into the pot and stir-fry until fragrant.

4.Pour in the fig pork and fry until it changes color, pour in soy sauce, add a bowl of cold water, bring to a boil over high heat, turn off the heat, and simmer for about 20 minutes. (You can use chopsticks to try to poke it).

5.Turn on a high heat, add a small handful of rock sugar, collect some juice, then pour in the yuba, and burn until the yuba tastes.

Ingredients. Ingredients.

Grass carp tail. 1 article.

Yuba. 3 sticks.

Accessories. Onion.

3 capsules. Garlic.

3 capsules. Sliced ginger.

4 tablets. Rice wine. Salt. Soy sauce.

Oil. Some. Steps. 1.Wash the tail of the fish and cut it a few times on both sides (easy to taste); Soak the yuba for half an hour, drain and cut into sections.

2.Heat the oil in a pan and fry the garlic, shallots and ginger slices, then put the fish tails down in the pan and fry them slightly on both sides.

3.Add an appropriate amount of water, almost submerge the tail of the fish, add a little salt, soy sauce and rice wine, turn the water to low heat after boiling, cover the pot, and simmer for 15 minutes.

4.Put the yuba and simmer for another 10 to 15 minutes. Serve on the plate, eat it.

The main thing is to soak the yuba and fry it in oil, and then take it out after all the water is fried. Prepare the fish, the fish is the same as the braised fish, after the fish is put into the pot, wait for the pot to boil and put the yuba in, wait for the soup to be less juiced, and build the yuba must be fried crispy to be delicious.

Ingredients: grass carp, bean curd, green and red peppers, green onions, ginger and garlic, salt, sugar, light soy sauce, oyster sauce, cooking wine, starch, etc.

Steps

Clean the grass carp, remove the head and tail, large bone spurs, and change the knife into pieces; Ginger, garlic, green and red peppers are changed into slices respectively; Dry yuba is changed into sections;

Put the fish pieces into a seasoning container, add a little salt, pepper, light soy sauce and dry starch and mix evenly, then pour in a little cooking oil and mix well, marinate for 10 minutes;

When the woks are hot, the oil is wide, and when the oil temperature is 7 hot, fry the yuba section until the yuba is bubbling and rising, and soak it in warm water;

Put the wok on the heat again, leave an appropriate amount of bottom oil, add the fish pieces for frying, until the fish pieces are golden brown on both sides, and set aside;

Put the wok on the heat, leave a little base oil, after the oil is hot, add ginger slices, garlic slices, and green onion segments (green onion white part) to burst out the fragrance, add an appropriate amount of water, add yuba and fish pieces, add salt, sugar, light soy sauce, oyster sauce, cooking wine for seasoning, turn to low heat and simmer for 10 minutes after boiling; Add the green and red pepper slices and stir-fry slightly, pour in the water starch and stir-fry evenly, pour in the oil, sprinkle in the chives (green onion leaves) and stir-fry a little to get out of the pot and put on the plate.

Tips:

After the yuba is fried, it is soaked in warm water, which can remove excess oil, and make the yuba not rotten and chewy in the later processing process;

Green and red peppers are rich in vitamin C, so they should not be heated for a long time, so they can be slightly stir-fried after being put into the pot.

Ingredients: four pieces of yuba, a small half of the fish head, and an appropriate amount of green onions.

Ginger to taste, soy sauce to taste, oil to taste, water starch to taste.

Steps

Wash the fish and put it on a plate and marinate it with salt, soak the yuba in cold water until soft, and cut the ginger and green onion into shreds;

Put oil in the pot and stir-fry the yuba, fry it with some salt to taste, remove it from the pot, put it on a plate and set aside;

Heat oil in a pan and fry the ginger and fish;

Fry it, then add water, add some soy sauce and start simmering;

Cover and simmer for a few minutes;

After 10 minutes, pour in the yuba and simmer together, cover the pot;

Put a little water starch on a saucer and stir;

Pour the water starch into the pot, add the chopped green onion and stir-fry it;

Remove from the pan, serve on a plate, and enjoy.

Tips:

Ingredients. A few pieces of fish.

1 large piece of tofu.

1 pound of yuba. Oil to taste.

Salt to taste. Green onions to taste.

Number of diners: steps.

Soak the fish in brine for 10 minutes, then drain and fry until fragrant; Cut the tofu into small pieces and fry until golden on all sides, cut the yuba into sections and fry in dry water, and cut the chives and garlic into sections for later use. Stir-fry the green onion and garlic until fragrant.

Add some chili peppers to the green onion and garlic leaves, soak in soy sauce to flavor and set aside.

After stir-frying the pot, spread the tofu, then the fish pieces, and finally the yuba (the yuba is fragile, so put it on the top layer), add some water to cover the pot and cook for a while.

After all the ingredients are cooked.

Pour in the green onion and garlic soy sauce and cook slightly until the green onion and garlic are cooked through.

Stir-fry evenly and put on a plate, a super large plate, enough for a family

Materials:

3 pieces of yuba, 1 fish, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of tempeh, appropriate amount of wine, appropriate amount of salt and oil, appropriate amount of garlic.

Steps1) Soak the bean curd in water first;

2) Wash the fish, and wash the black inside of the fish belly;

3) Cut the ginger, garlic, tempeh, green onion and green onion for later use;

4) Add oil and stir-fry ginger, green onion, garlic and tempeh until fragrant;

5) Add the fish and stir-fry slightly;

6) Put water, soy sauce, salt, wine. Because some yuba soaks don't have enough time, so I don't have enough time to soak yuba.

Put it down together, too;

7) Turn on medium heat and boil, put all the yuba down halfway, and then simmer until the water is almost dry, then put the green onion and cornstarch water, and you can serve!

Tips:

Don't turn on a high fire when boiling the fish, otherwise it will be easy to dry.

Materials:

Four pieces of yuba, a small half of the fish head, an appropriate amount of green onion, an appropriate amount of ginger, an appropriate amount of soy sauce, an appropriate amount of oil, and an appropriate amount of water starch.

Steps1) Wash the fish and marinate it with salt, soak the yuba in cold water until soft, and cut the ginger and green onion into shreds;

2) Put oil in the pot and stir-fry the yuba, add some salt to taste when it is cooked, remove from the pot, and put it on a plate for later use;

3) Heat oil in a pan and fry the ginger and fish;

4) Fry it, then add water, add some soy sauce and start simmering;

5) Cover the pot and simmer for a few minutes;

6) After 10 minutes, pour in the yuba and simmer together, cover the pot;

7) Put a little water starch on a dish and stir;

8) Pour the water starch into the pot, add the chopped green onion and stir-fry it.

9) Remove from the pan, serve on a plate and enjoy.

Tips:

Ingredients Preparation:

Grass carp, bean curd, salt, soy sauce, garlic, cooking wine, blended oil.

Cooking steps: 1. Cut the grass carp into pieces and marinate it with salt for a while.

2.Slice the garlic and ginger, and cut the garlic sprouts into sections.

3.Fry the yuba in oil and set aside.

4.Heat oil in a pan and fry the fish pieces slightly.

5.Add the spicy bean paste.

6.Pour in water, add soy sauce and simmer.

7.Pour in the fried yuba.

8.Simmer together and add cooking wine.

9.Add the garlic sprouts, add an appropriate amount of salt, and remove from the pot.