The practice of silver carp fillet, very urgent? Preparation of silver carp fillet

Preparation of silver carp in tomato sauce.

Ingredients: 1 section of silver carp tail (about 900 grams), 3 green onions, 2 slices of ginger.

Excipients: 1) 1 tbsp wine, 1 tbsp soy sauce, a pinch of pepper.

2) 2 tbsp tomato paste, 2 tbsp soy sauce, 3 tbsp sugar, 2 tbsp vinegar, 1 2 tsp salt, 1 2 cups water, 1 tbsp starch water, a pinch of starch.

Method: 1. Wash the tail of the fish, cut the fish meat from the abdomen, remove the big bones, cut the knife edge with an oblique knife, mix in (1) ingredient and 2 slices of ginger and 2 green onions (cut into sections) and marinate for 10 minutes.

2. Pat the fish tail with a layer of dry starch, fry it in hot oil and remove it, and put it on a plate.

3. Pour out the frying oil, leave 1 tablespoon of oil and fry (2) ingredients, and cut the other green onion into chopped green onions, turn off the heat when the soup is thick, sprinkle the chopped green onions, and pour them on the fish tail.

tips：1.When cutting fish, the knife should be oblique, the knife edge should be deep, and the cut fish meat should be stuck with starch after hanging upside down, so that the fried fish meat has a three-dimensional effect.

2.After sticking the dry powder, it is necessary to stay for a while so that the starch is firmly attached and then fried so that it will not fall off, and the excess powder should be shaken off before entering the pot to avoid sticking to the bottom of the pot and affecting the coloring.

Stewed silver carp. Ingredients:

Silver carp (silver carp), green onion, ginger, garlic, coriander, cooking wine, vinegar, salt, Sichuan pepper.

Method: 1. Treatment of fish: Clean the silver carp, cut it into pieces and put it in a basin, add green onions, ginger, cooking wine, and marinate it with an appropriate amount of salt for about 15 minutes to effectively remove the fish.

2. Heat the oil in the pot until it is eighty, and stir-fry the garlic slices, ginger shreds, and an appropriate amount of Sichuan peppercorns. Put the fish pieces in, add salt, cooking wine, vinegar and water in turn, simmer over high heat, then turn to low heat and simmer. As the saying goes:

Thousands of tofu, 10,000 fish", wait patiently!

The time is controlled by yourself, and the coriander and shredded green onions are added before the pot, so that the fish meat is mellow and the fish soup is rich.

Smoked and fried silver carp. Material:

Silver carp, salt, pepper, rice wine, rice, tea, sugar.

Method: 1. Remove the scales and internal organs of the silver carp, wash it, and cut the fish body.

2. Marinate with salt, pepper and rice wine.

3. Spread tin foil in the pot and mix rice, tea and sugar.

4. Put the fish on the shelf, burn the sugar until the sugar begins to melt and smoke, turn to low heat, cover the pot, and smoke.

5. After the oil in the pan is hot, add the smoked silver carp and fry until golden brown on both sides.

Hot and sour squid fillet.

Ingredients for sour and spicy squid fillet:

Ingredients: 50 grams of squid (dried).

Excipients: 50 grams of kimchi, 50 grams of shiitake mushrooms, 50 grams of winter bamboo shoots, 50 grams of pork (fat and lean).

Seasoning: 1 gram of chili pepper (red, pointed, dry), 25 grams of garlic (white skin), 80 grams of lard (refined), 25 grams of cooking wine, 5 grams of salt, 35 grams of soy sauce, 2 grams of monosodium glutamate, 15 grams of starch (peas), 15 grams of sesame oil.

Features of spicy and sour squid fillet:

Sour, spicy and fragrant, the taste is delicious.

Teach you how to make hot and sour squid fillet, how to make hot and sour squid fillet to be delicious.

1.Clean the squid fillets and rinse them 2 to 3 times with boiling water to remove the alkaline smell and swell; Dried red pepper minced.

2.Chop the pork into fine pieces, remove the stems of the shiitake mushrooms and wash them, and cut them into millet grains together with the kimchi and the shelled and washed winter bamboo shoots. Garlic cut into flowers.

3.Put 250ml of soup, 25g of cooking wine and soy sauce in a pot, then add the squid fillets to a boil, pour into a colander and drain. When the lard is boiled in the pot until it is 60% hot, add the pork, winter bamboo shoots, mushrooms, kimchi and dried red pepper, fry the fragrance, add salt, monosodium glutamate, soy sauce, 250 ml of red thick chicken soup and garlic flowers, adjust the taste, dilute the hook with wet starch to thicken, and then put the squid into the flavor, put sesame oil, and put it on the plate. Good beans.

Hello! The preparation of silver carp fillet is:

Ingredients: silver carp.

Excipients: egg whites.

Seasoning: green onion and ginger water, cooking wine, salt, monosodium glutamate, pepper.

Production: 1. Take the meat of the silver carp, slice it into large slices, wash off the blood and water and put it into the basin, add an appropriate amount of green onion and ginger water, cooking wine, salt, monosodium glutamate, pepper to marinate into the flavor, and then add egg white and water starch to grasp and starch evenly.

2. Heat 50 grams of lard and 40 grams of salad oil in a pot, add 120 grams of pickled cabbage shreds, 80 grams of pickled pepper pieces, 50 grams of pickled ginger, 30 grams of spicy red millet and stir-fry over medium heat until fragrant, fry 200 grams of fish bones, boil 800 grams of broth, adjust an appropriate amount of salt, monosodium glutamate and pepper to boil out the umami, and beat the fish bones and kimchi into a large bowl.

3. Put 400 grams of fish fillets into the original soup until white and cooked thoroughly, and pour into a large bowl.

4. Boil 70 grams of salad oil in the pot until it is hot, fry 25 grams of peppercorns until fragrant, and pour it on the dishes.

Crucial: The oil temperature should not be too high when frying Sichuan pepper, seventy percent is enough, otherwise Sichuan pepper will have a bitter taste.

The silver carp is cleaned and washed, the fish head and bones are cut out for soup, and the fish body is cut into pieces of appropriate size.

1 6 Pack up the silver carp and wash it, cut the head and bones into soup, and cut the flesh into pieces of appropriate size. 2 6 Marinate the fish pieces with an appropriate amount of rice wine, shredded ginger and salt for about half an hour. 3 6 Place the shredded ginger on a plate, put the fish pieces in the steamer and steam for 3 minutes, remove and pour out the water, and add a large spoonful of chopped pepper.

4 6 Steam in the steamer for 10 minutes, turn off the heat and steam for 5 minutes. 5 6 Sauce: A spoonful of light soy sauce, a little oil, a little chicken essence, a small amount of minced chives, mix thoroughly, and pour in the juice steamed from the fish plate.

Heat an appropriate amount of olive oil and pour it into the sauce, mix well and pour it over the steamed fish.

The silver carp is delicate and delicious. The best way to do this is to chop off the fish head to make a chopped pepper fish head or fish head tofu soup. The fish body is cut into pieces and made into braised fish pieces, which is more delicious.

The method is as follows: 1. Mix the fish pieces with cooking wine, put ginger powder, green onion slices, pepper, pepper powder, pepper powder, marinate for half an hour to remove the fish, and then put salt, egg liquid, water starch and mix well.

2. In order to make the braised fish pieces look good, the next step is to fry the marinated fish pieces.

3. Put peanut oil in a wok, heat the pan with cold oil, and fry the fish pieces in the oil when the oil temperature is about 70% hot. Fry yellow on both sides and remove the oil.

4. Leave only a small amount of oil in the wok, add green onions, ginger and garlic to stir-fry until fragrant, then add diced tomatoes to stir-fry the red juice, put braised soy sauce, salt, sugar, pour a small amount of hot water into the pot and boil.

5. Pour the fried fish pieces into the pan and gently push with a spatula. When the soup is almost dry, drizzle a few drops of balsamic vinegar and sprinkle with chives, and you're ready to serve!

1. Cleaning. Wash off the mucus of the catfish with warm water and salt, add salt to boil the water in the pot, blanch the fish and fish roe in the half-cooked Step 2 pot with the bottom oil, you can put more, add seasonings and stir-fry with soybean sauce Step 3 sauce after stir-frying until fragrant, put in the blanched fish and stir-fry gently.

Step 4 Stir-fry the fish lightly, add hot water, and throw in a few cloves of garlic at the same time.

Step 5 In order to stew the fish without sticking to the bottom of the pot, you can add the pot, put the bamboo curtain on the bottom of the pot, and then gently pour the soup and fish into the pot.

Step 6: Simmer the fish for a while, then put in the torn eggplant, and gently turn the eggplant when it is almost rotten, so that it is evenly coated with fish juice and continue to stew until the eggplant is crispy and the fish is cooked.

Winter melon is a relatively cheap fruit and vegetable, generally put in the hot pot as a side dish or used to make soup, there is not much novelty in the way to eat, today's local dish often made fried winter melon, so that the taste of winter melon Qingwidow becomes rich and thick. Let's learn together!

Ingredient breakdown. Winter melon, peppers.

1. Choose fresh green-skinned winter melon.

2. Peel off the thick skin.

3. Cut the winter melon into square pieces of about three centimeters. Use the tip of the knife to cut a few cuts vertically, and the tail is not cut off.

4. The same method is used to make a transverse incision to form a field checkered pattern.

5. Put oil in a pot, bring to a boil, add the winter melon and fry until browned on both sides. Put 2 tablespoons of salt.

6. Add chopped chili peppers and stir-fry with 1 tablespoon of salt.

7. Add ginger and garlic, stir-fry with bean paste, add an appropriate amount of water and simmer for a while.

8. After the winter melon becomes transparent, it can be put on a plate.

Learn to do this tarpon, there is no earthy smell, tender and delicious, 5 catties of silver carp will be swept away on the table.

5. Fry in a pan over low heat at oil temperature.

Glutinous rice balls and fish can also be made into a delicacy.

Ingredients: silver carp, green onion, ginger, garlic, dried pepper, star anise, noodle sauce, cooking wine, salt, sugar, coriander.

Method 1: After the fish is cleaned, cut into pieces;

2. Wipe the water off the fish;

3. Heat the oil in the pan, and after the oil is hot, put in the fish pieces and turn to low heat to fry;

4. Remove after browning on both sides;

5. Stir-fry green onions, ginger, garlic, dried peppers and star anise until fragrant, pour in cooking wine, and put the fried fish pieces into the pot;

6. Add less than half of the boiling water of the fish body, add the four sea noodles sauce and simmer over medium heat;

7. Turn over once in the middle, add an appropriate amount of salt and sugar and continue to simmer;

8. When the soup is basically dry, add monosodium glutamate, chopped green onion and coriander.

Tip 1: When frying fish, be sure to wait for the oil to heat before putting the fish; Don't be in a hurry to turn it over when frying, wait for the fragrance to float out, and then turn it over when the surrounding area turns yellow, otherwise it will be easy to stick to the pan;

2. Be sure to add boiling water when stewing, otherwise the fish will be tight and fishy, which will affect the taste and taste;

3. Because the fish is fried on both sides, there is no need to add too much water.

IngredientsLive fish, salt, wine, white powder, garlic head, red, green chili, ginger, green onion, chicken broth, rock sugar, wine, pepper, soy sauce, vinegar, dark soy sauce.

Method: Buy a tail and cut it into sections, wash it, marinate it with salt and wine for 20 minutes, wash it, drain it, wipe it dry, put a thin layer of too white powder into the oil pan and fry it slightly on both sides, take it out, put a bowl of garlic in the oil pan, fry it yellow, don't burn it, put the fish pieces, fresh and spicy red, green pepper, ginger slices, green onion segments, chicken broth, rock sugar, wine, pepper, cover, burn to taste, add soy sauce, vinegar, cook for a few minutes, add a few drops of dark soy sauce to adjust the color, okay, put the fish pieces on a plate, thicken the juice, pour it on the fish, sprinkle with chopped green onions.

Stewed silver carp with tofu.

Ingredients: silver carp, three green peppers, garlic, ginger, bean paste, dried chili peppers, black beans, Sichuan peppercorns, green onions, soy sauce, cooking wine, chicken powder.

Method: Wash and cut the silver carp into large thick slices.

Cut the tofu into thick slices, peel the garlic, slice the ginger, cut the green pepper into large pieces and set aside the oil in the wok to heat the oil, then add the peppercorns, dried chili peppers, ginger slices, and garlic grains to fry the fragrance, pour in the Yongchuan tempeh, and stir-fry the bean paste together to create the fragrance.

Add two large bowls of water to add depending on the amount of fish, then add an appropriate amount of cooking wine, soy sauce After the soup is boiled, put in the fish pieces and turn to medium-low heat Add tofu and stew until the fish is cooked.

After putting an appropriate amount of chicken powder to taste, add the green pepper and sprinkle a few green onions.

The head can be stewed with tofu or something, and the body is braised with a braised body.

Braised ah, depending on your skills, it is best to bring a little spicy, according to personal taste you can also put peanuts or soybeans to cook together, but peanuts and soybeans should be cooked before cooking.

The silver carp does this, the legendary fish-flavored eggplant.

Steamed silver carp.

This dish needs to use live fish, cut and wash and put it on a plate, add green onions, ginger slices, cooking wine, salt, lard or diced pork, and also add ham, mushrooms and other ingredients (do not put soy sauce). Put the dish into the steamer (pressure cooker can also be used) and steam over high heat for about 20 minutes before serving. When eating, prepare a small dish of balsamic vinegar, which has the umami taste of crab.

Silver carp has few spines and tender meat Our family is generally sauerkraut fish, and the spicy taste is also very good.

Glutinous rice balls and fish can also be made into a delicacy.

5. Fry in a pan over low heat at oil temperature.

The silver carp does this, the legendary fish-flavored eggplant.

How to make silver carp delicious? Learn this method, and your family will praise you as a chef.

Pro: The method is as follows: Ingredients: silver carp, a potato, a small green pepper, a red pepper, an onion, a sugar, an appropriate amount of oyster sauce, an appropriate amount of dry pot silver carp, step 1, the fish is salted for more than half an hour, step 2, green pepper, red pepper, potato, onion, cut into slices, step 3, the marinated fish, we coat it with flour. Put it in a frying pan and fry it. Fry well.

Serving. Put the green peppers, red peppers, and potatoes into the oil pan and fry them at the same time. Up to fifteen seconds Step 4: Let's make a pot separately.

Put a little oil in the pan. Sauté the onion and add the bean paste. Stir-fry the potatoes with fried green peppers and red peppers.

Add a pinch of salt. Soy sauce coloring. Pour in the fried silver carp.

Add a sip of water. Cover the pot and simmer for a minute or two. Then add a little sugar and oyster sauce.

Stir-fry some. If you love chili peppers, put chili peppers. It's ready to cook.

The silver carp is so delicious to do this.

Rich people don't eat silver carp, but rural masters do this, and everyone rushes to eat it? It's really gluttonous to watch, and it's guaranteed that you will also like the taste, let's try it together, agriculture, countryside, farmers, Sichuan cuisine, food.

The silver carp is best boiled, put some sour chili, iodine wine, and buy some of the three fresh foods you like to eat and cook them together.

The easiest way to make soup is to put the condiments in it and put the fish in it when it boils, so that the soup is delicious and the fish is delicious!

Cabbage stewed in silver carp bone broth.