How to braise tilapia, how to braised tilapia

How to cook braised tilapia? Clean up the fish and pour it into the pot, add the green onion and ginger cooking wine to remove the smell, then the oil in the pot, add the green onion, ginger and garlic foam, pour the fish in, add the bean paste and light soy sauce to consume oil.

Homemade recipe for braised tilapia:Ingredients: 1 tilapia, 10 grams of green onion, 4 slices of ginger, 2 cloves of garlic, 1 coriander, 1 tablespoon of Weida Mei Zhen cooking wine, 1 tablespoon of Weida Meimel fragrant rice vinegar, 1 tablespoon of June fresh braised soy sauce, 1 tablespoon of June fresh lemon steamed fish soy sauce, appropriate amount of starch, 1 bowl of water, appropriate amount of cooking oil.

Steps: 1. Prepare the materials.

2. Remove the internal organs of tilapia, wash it, absorb the water with kitchen paper, and then coat it with a thin layer of starch.

3. Shred the ginger, shred the garlic, cut the green onion, and cut the coriander.

4. Pour an appropriate amount of cooking oil into the pot and cook until it is 80% hot, add tilapia, and fry over medium-low heat until golden brown on both sides.

5. Set aside.

6. Heat the bottom oil in the original pot, add the green onion, ginger and garlic and stir-fry until fragrant.

7. Add the fried tilapia.

8. Add the Weida Mei Fine Cooking Wine.

9. Add the mild rice vinegar.

10. Add the June fresh braised soy sauce.

11. Add the soy sauce of steamed fish with fresh lemon in June.

12. Add water.

13. Cover and simmer until the fish is cooked through.

14. Sprinkle with coriander before cooking.

15. a finished product drawing.

Introduction: The meat of tilapia is delicious, the meat is delicate, contains a variety of unsaturated fatty acids and rich protein, so how to make braised tilapia delicious? Let me bring you the delicious recipe for braised tilapia!

Ingredients:

Ingredients: 750 grams of tilapia

Excipients: 5 grams of green onion, 5 grams of ginger, 3 grams of garlic, 15 ml of light soy sauce, 5 grams of bean paste, 1 dried chili, appropriate amount of salt, 10 ml of cooking wine, 5 grams of dark soy sauce

Method:

1.Remove the scales and guts of the tilapia, rinse it, cut it with an oblique knife on both sides of the fish, and marinate it with salt and cooking wine for 20 minutes.

2.Shred the green onion, slice the ginger, slice the garlic, and set aside.

3.Heat the oil in a pan, put more oil, because the tilapia should be slightly oiled, the oil is heated until 5 into heat, put the green onions, ginger, garlic, dried chili peppers to burst the fragrance, and then use a colander to remove it. Remove the tilapia from the pan and fry it on both sides, then remove and set aside.

4.Pour out some oil in the pot, leave a little oil in the pot, add the bean paste and stir well, tilapia in the pot, add an appropriate amount of light soy sauce and cooking wine, soak both sides in the soup, add a bowl of water, cover the pot and simmer for 2 minutes.

5.Add the remaining shredded green onion and garlic slices and gently turn the fish over to allow the fish to absorb the soup as much as possible.

6.The color turns red, reduce the juice on high heat, don't burn it for too long, the fish will be old, and it is ready to be cooked.

Cooking Tips:

1.It is best to use a non-stick pan when frying tilapia, I don't want to brush more pots because I am lazy, so I use an iron pan that is too oily, and the fish skin falls off in some places, which is not beautiful enough. Review it here, hee-hee.

2.Be careful not to break the fish when turning it over. In fact, you can also cut the fish in two pieces at the beginning and put them together again when you put them on a plate.

3.Don't dry the braised soup too dry, save some for the last dish and pour it over the fish.

4.It's also nice to garnish with a little cilantro at the end.

Ingredients: 1 tilapia.

Condiments: green onion, ginger, garlic, cooking wine, dark soy sauce (soy sauce), vinegar, sugar, salt, star anise, Sichuan pepper, dried chili, pepper, sesame oil, a few slices of fatty pork (no can also be used).

Method: 1. Wash the tilapia inside and out. The back of both sides is cut with a knife.

2. Stuff ginger slices and green onions into the belly of the fish and the cut knife edge, then pour an appropriate amount of cooking wine, marinate for 10 minutes, and effectively remove the fishy smell.

3. Beat an egg, stir well, and evenly coat the fish with egg liquid.

4. Put oil in the pot to cover more than half of the fish. Heat it and the oil temperature should be higher.

5. Fry the fish in oil. At this time, the pot will bubble violently, and comrades who lack cooking experience may feel more terrifying, don't panic, it's safe. Be calm.

When the surface of the fish appears golden brown, it is almost fried. Do not turn the fish repeatedly in the pot, and make sure that it is OK to turn it once, otherwise the fragile fish body will fall apart. The reason why the oil is warmer is because we fry the fish just to make the skin crispy and yellow, not to fry it.

If the oil temperature is not enough, a large amount of oil will seep into the fish, making the fish hard, affecting the taste, and adding a lot of calories in vain.

6. Put an appropriate amount of oil in the pot again, heat it, and stir-fry it like fat slices, and part of the fat of the fat will turn into oil. At this time, put the green onion and garlic in the pot. Then put in the fish, add a large spoon of cooking wine, fry for dozens of seconds, Xiangchun pour in a bowl of chicken soup (that is, boiling water to soak the chicken essence), and the fish can be passed.

7. Put the ingredients: dark soy sauce (ordinary soy sauce is also available, I like heavy color), vinegar, sugar, seasoning, Sichuan pepper, green onion, pepper, dried chili. (It is recommended to prepare a bowl in advance and pour all these ingredients well), do not put salt first.

8. Cover and simmer over high heat for 5 minutes.

9. Change to medium heat and simmer, turn the fish over once in the middle, if you are not good at turning the fish, you can often use a spoon to scoop the soup on top of the fish, so that it can be evenly flavored. Eventually, the soup will become thicker than it was at the beginning, partly due to the gelatinous simmering in the bones of the fish, and partly because the fatty slices that were initially put in it did their job, and its fat made the soup thicker.

10. 5 minutes before cooking, add salt and ginger slices. The salt should be put last, otherwise Brother Hong will make the fish hard and old. The smell of ginger evaporates faster and is also the last to be put. Before cooking, you can turn the heat to high and then collect some soup, and finally drizzle some sesame oil.

How to cook braised tilapia laughing fish? Clean up the fish and pour it into the pot, add green onion and ginger cooking wine to remove the fish, then the pot is filled with oil, add green onion, ginger and garlic foam, pour the fish into the surplus, add the bean paste and light soy sauce to consume oil.

Ingredients: 400 grams of tilapia.

Excipients: 2 tablespoons of cooking oil, 4 grams of salt, 30 grams of chives, 30 grams of ginger 1, wash the tilapia, marinate the fish body with salt for 20 minutes.

2. Put oil in a non-stick frying pan, heat it, add ginger slices and stir-fry it slightly, then add tilapia 3, fry until golden brown on both sides, pour in cooking wine, light soy sauce, chives, sugar, salt and half a bowl of water 4, cover and simmer until the soup is dry.

5. After completing the above steps, you can get out of the pot.

Homemade method of braised tilapia: ingredients Step 1, wash the tilapia, be sure to completely remove the gills, this fish has a particularly fishy smell. 2. Pour oil into a frying pan, heat it, and fry the fish on both sides.

3. Pour in water and add dark soy sauce. 4. Add salt, ginger slices and cooking wine. 5. Add sugar.

6. Add garlic cloves. Simmer until the soup thickens and add the chicken essence before cooking. Tips:

1. The earthy smell of tilapia is particularly heavy, so be sure to remove the gills completely, and add more cooking wine. 2. Salt can be put early, and it is not good to taste. 3. Add so much garlic because I like to eat braised garlic, if you don't like it, put it less!

If I burn it, the steps are similar to those of the previous netizens.

However, before stir-frying ginger, garlic and millet pepper, I will take one more step: boil the peppercorns on low heat for a period of time, and pick out the peppercorns without using them. The remaining oil is fried with ginger and garlic and other seasonings, and you can eat spicy and add some millet pepper.

In addition, the firing process is not covered during the whole process, so as to volatilize with the fishy smell.

Everything can be called a flower, and tilapia is no exception.

How to cook tilapia? Clean the tilapia, add the green onion and ginger cooking wine to remove the smell, then pour it into a plate, add light soy sauce and dark soy sauce, and steam it in a pot with three spicy flavors.