How to make sweet and sour fish sticks, how to make sweet and sour fish sticks, sweet and sour fish

Ingredients: 1 fried fish, 1 2 onions, 1 green pepper, 100 grams of carrots, 100 grams of soaked fungus, a3 tbsp tomato paste, 2 tbsp white vinegar, 4 tbsp sugar, 200 b. water

1 tablespoon of white powder water, a little sesame oil Preparation of sweet and sour fish 1Shred the onion, soaked fungus, carrots and green pepper and set aside. 2.

Heat the oil pan and fry the fish back to the pan until it is hot and serve. (Can also be microwaved) 3Heat the oil pan, put in the ingredients of method 1 and stir-fry together over medium heat until fragrant, then add seasoning A to boil, add too white powder and water to thicken the sweet and sour sauce.

4.Pour the sweet and sour sauce over the fried fish in recipe 2 and add a little sesame oil at the end.

Ingredients. Net fish meat 450 grams Egg yolk 25 grams.

Accessories. 30 grams of starch 200 grams of peanut oil.

10 grams of green onion 10 grams of ginger.

10 grams of soy sauce and 100 grams of clear soup.

65 grams of sugar and 40 grams of vinegar.

Steps to prepare sweet and sour fish sticks.

1.Wash the fish and cut it into strips 4 cm long and 1 cm wide and thick.

2.Mix egg yolk with starch to make egg yolk paste and set aside.

3.Put peanut oil in the wok, cook it over medium heat until it is 80% hot (about 200), dip the fish sticks in the egg yolk paste and fry them in the oil until they are golden brown, remove them, and drain the oil.

4.Leave a small amount of oil in the wok, stir-fry a few times with green onion and minced ginger after heating, add soy sauce, clear soup and sugar to boil, hook it into a thick thick thick with wet starch, cook it with vinegar, pour the fried fish sticks into the pot and turn it evenly into the plate.

1 Cut the fish diagonally a few times and marinate it for a while with salt, monosodium glutamate, old wine, ginger and garlic.

2 Lightly coat the fish with flour and boil it in oil for eight minutes to fry it; Fry until golden brown and set aside.

3 Mix the juice first, pour two tablespoons of tomato paste, one tablespoon of sugar, two tablespoons of vinegar, a little salt, monosodium glutamate and old wine; Stir well with a little more water and set aside. Take another small bowl, pour a little water and corn starch and stir well.

4 Heat the pot, pour the ginger and garlic into the pot and stir-fry; Pour in the tomato juice. After boiling, pour in a spoonful of cornstarch juice.

5 Put the fried fish in the pan and simmer for two or three minutes.

6 Then collect the juice and remove from the pot.

1. Remove the head, scales and internal organs of the grass carp, clean them, open them along the dorsal bone from the middle piece, remove the fish meat on both sides, and then cut the blade into thin pieces. Add cooking wine and marinate for 20 minutes. Knock the eggs into a bowl, add the dry starch and beat into a batter.

2. Put oil in the pot, when it is 70% hot on medium heat, evenly coat the fish fillets with egg batter, fry them in oil until golden brown, and drain the oil. Place on a plate.

3. Leave a little oil in the pot, add shredded ginger and stir-fry a few times, add vinegar, sugar, tomato paste, salt and 40ml of water in turn, stir a few times, then add wet starch, stir in one direction with a shovel, and mix into sweet and sour sauce.

4. Quickly pour the prepared sweet and sour sauce over the fried fish fillets.

The fish is marinated and starched and fried in a pan, and the sauce is poured over it.

It's simple, I won't talk about cleaning up the fish, wash the fish to control the moisture, remove the head, shave off the meat on one side from the top, the same on both sides, and then change the meat from the inside to the knife, remember not to cut the fish skin, split the head, pat the fish and the head with dry starch, fry it in the oil pan until crispy, and put it on the plate. Don't wrap the eggs, otherwise it won't be crispy, put a little oil in the pot Put the green onion, ginger and garlic in the fryer, put the tomato paste, sugar and vinegar, and a little salt to make a sweet and sour sauce When the juice is thickened, pour it on the fish It's OK Remember to put some coriander.

Preparation: Cut a knife on the fish, marinate with salt and pepper for 10 minutes. Shredded bamboo shoots, shredded green onions, minced ginger and flour are mixed into yogurt and paste.

1 Pour the batter over the fish, carry the tail and fry it in a pan to fry golden brown.

2 Pour out all the oil and stir-fry the green onion and ginger.

3 Stir-fry the tomato paste, mix with water, vinegar and sugar, and bring to a boil. Remove the green onion and throw it away.

4 Add shredded bamboo shoots, salt to taste, and fish. Simmer for three minutes, turn over halfway. If you can't turn over, you can use a spoon to scoop up the soup and pour it over the fish.

5 Remove the fish and put it on a plate, thicken the remaining juice and pour some chicken essence or monosodium glutamate to enhance the flavor on the fish, and sprinkle some cooked sesame seeds.

1. Buy a catty grass carp, remove the gills and scales and internal organs, wash the blood and fish well with clean water, use a knife on both sides of the fish, do not drop the pieces every 6 cm, add refined salt and cooking wine to marinate for 10 minutes.

2. Put the two eggs into a bowl and add starch, stir well, and wrap the fish on both sides of the fish.

3. Pour 300 grams of rapeseed oil into the pot and boil until 8 is hot. Put the fish tails in the pan until golden brown, remove the oil and put them in the fish plate.

4. Stir-fry 100 grams of oil in a pot, add white sand sugar until golden brown, add 10 grams of water, add an appropriate amount of ginger shreds, vinegar and refined salt, and fry into juice. "You can also add a little pickled sea pepper".

5. Pour over the fish and add chopped green onions.

IntroductionSweet and sour fish is charred on the outside and tender on the inside, sweet and sour and delicious, with good flavor and appetizing. The sweet and sour fish in the restaurant is all one fish, and it is more troublesome to fry it. It is simple and convenient to make sweet and sour fish sticks at home.

Ingredients: 250 grams of fish, oil, green onion, ginger and garlic, soy sauce, pepper, sugar, vinegar, cooking wine, tomato paste, starch, flour, chicken essence.

Method 1: Cut the fish into thick strips and marinate lightly with pepper, soy sauce and salt.

2. Mix soy sauce, sugar, vinegar, cooking wine, tomato paste and water into sweet and sour sauce.

3. Sprinkle the fish sticks with a little dry flour and mix well.

4. Heat and fry the fish sticks in hot oil until golden brown.

5. Stir-fry the chives, ginger and garlic in the remaining oil in the pot, and pour in the prepared juice.

6. Humidify the starch to thicken the juice and pour it on the fish to eat.

Sweet and sour cod Ingredients: 1 piece of cod, 1 head of garlic, 1 green onion, flour, 2 tomatoes (no tomato sauce).

Seasoning: oil, salt, soy sauce, vinegar, sugar, chicken essence

Preparation: 1After shaving the bones of the cod, cut into pieces (one slice is enough for 2 people, and it is greasy) for later use.

2.Put oil on the pan, and the amount must be as large. Then wrap the snow fish in a layer and fry it until golden brown and set aside.

Tomatoes: Peel and cut the tomatoes, chop the garlic and dice, cut the green onion into small cubes, and then put oil on the pot, first add the onion and garlic fragrance as soon as the tomato comes out, add salt, soy sauce, vinegar, sugar, chicken essence, and so on after the tomatoes are basically melted (into soup) add the fried cod, and the medium heat is 10 minutes after the medium fish is basically flavored.

Tomato sauce: Fry the fish and wait for the reserve, take a bowl to the tomato sauce, add soy sauce, sugar, a small amount of starch, and an appropriate amount of water, mix well and set aside. Add green onion and garlic after the oil is hot, then add the adjusted tomato juice, add vinegar, chicken essence, sugar, and add an appropriate amount of water after the sedan chair to personal taste, and add the fried cod after the juice boils, and remove it from the pot after flavoring.

Tips: Before peeling the tomatoes, use the tomatoes to cut a ten-shaped opening on the tomatoes, the opening should be opened from the heel to the top, and then scalded with hot water, preferably soaked in hot water, and the skin will come down by itself after a while.

Garlic and green onions must not be too little, without the sober smell of cod, it will not be removed!

Ingredients: 3 cod, 2 sharp peppers, 4 cloves of garlic, 15g of white sugar, 5ml of vinegar, salt, monosodium glutamate, flour, oil, method: 1. Wipe the surface of the cod with the wire used to brush the bowl, then rinse the dry kernel and cut it into 3cm segments for later use, 2. Wash the pepper and cut it into diamond-shaped slices, mince the garlic for later use.

3. Heat the soybean oil to 6 heat, fry the cod noodles until golden brown, drain the oil and put it on a clean plate for later use. 4. Clean the frying pan, add a small amount of oil to heat, put in the minced garlic pepper slices, add 15g of white sugar after stir-frying, then pour in vinegar, add 5g of salt, add a little water to heat until the juice is bubbling, and then pour the fried fish into the pot. Stir-fry until the fish is covered with juice, remove from the pan, serve on a plate, and sprinkle some chopped coriander on top of the fish segments.

When I was a child, I loved sweet and sour cod. I miss the taste of it. I don't have a lot of time to eat now, but I laugh when I think about it.

Because my best girlfriend from high school went to my house, and my mother wasn't at home, I made this dish for my classmates, haha.

Sweet and sour cod is new and empty, and it is doing bad old regrets and slag.

1 squid, a few pickled peppers, garlic, ginger, a little sugar, vinegar, salt. Sichuan pepper powder, chicken essence, starch, oil, and eggs can be determined according to the amount of fish. Method:

Wash the fish, cut it into 3-5cm, put the fish in a basin, add a little salt, and mix well with pepper powder. Take a Li Naikai basin and add starch, beat 2 eggs, stir well, and put the muyuan fish into the basin, so that they all wear shirts. Then fry in a pan of oil until golden brown and remove it.

Leave a little base oil, add pickled pepper, ginger, sugar and stir-fry, add vinegar, add water. Once the juice is boiling, add the fish. Burn over a small fire.

After the juice is boiled dry, add the garlic and chicken essence. Remove from pan after adding wet starch to thicken.

Ingredients: White striped fish.

500 g of adjuncts green onions.

Light soy sauce to taste. Small half a bowl of sugar.

2 tablespoons balsamic vinegar.

1/2 bowl of peppercorns.

Flour to taste. Garlic to taste.

Peppers to taste. 2 star anise and 2 ginger grains.

Appropriate steps. 1.White-striped fish are scaled, gutted, and gills removed.

2.Marinate the cleaned fish with a little peppercorns, green onions, ginger slices and cooking wine for 20 minutes.

3.Remove the green onions, ginger and peppercorns from the marinated fish, and evenly dip them in a layer of flour.

4.Put the starched fish in a pan and fry until golden brown.

5.Fried fish.

6.Prepare the seasoning: an appropriate amount of green onion ginger slices, 2 star anise, 2 dried chili peppers.

7.Put the wok on the fire, add the base oil, add the green onion and ginger, star anise, and dried chili peppers and stir-fry until fragrant.

8.After stir-frying incense from the seasoning, add water.

9.Add the soy sauce.

10.Add salt and sugar.

11.Add half a bowl of vinegar.

12.Add the fried fish.

13.After the fire boils, change to low heat.

14.After about 1 hour of cooking, the soup is running out and the fish is already soft.