The practice of braised fish in tin foil, how to make braised fish in tin foil delicious

Ingredients. Sea bass 800g onion to taste.

Carrot to taste: 4 slices of ginger.

2 sprigs of coriander with salt to taste.

Appropriate amount of oil: 2 tablespoons of oil.

1 tablespoon chicken soy sauce 1 tablespoon barbecued pork sauce.

The steps of the braised fish in tin foil.

1.Handle the sea bass well, rub a pinch of salt on both sides and set aside.

2.Wash the carrots, onions, and coriander, and set aside.

3.Sprinkle the carrots and onion with a little black pepper and a pinch of salt and mix well.

4.Heat a pan with an appropriate amount of oil, add two slices and stir-fry until fragrant.

5.Put the fish in the pan and fry it slightly.

6.Spread the onions and carrots on a baking sheet with tin foil.

7.Place the seabass, which has been browned on both sides, on the onion and carrot sides.

8.Mix the oil, char siu sauce and chicken soy sauce.

9.Drizzle the mixture over the fish.

10.Preheat the oven at 200 degrees for 5 to 10 minutes in advance, and bake the wrapped fish in the oven for 8 minutes.

11.After baking, take it out, open the tin foil and put a few strips of coriander on it, and you can eat it.

Material. Fish, cooking wine, white pepper, salt, green onion, garlic, ginger, peanut oil, beer, bacon ham sausage.

Collapse this paragraph to do so.

1. Clean the inner chamber of the fish, lightly cut a few knives on the upper and lower surfaces, smear with salt and white pepper, pour 1 spoon of cooking wine, marinate for about 30 minutes, after the fish is marinated, pat a layer of dry starch on both sides of the fish body.

2. Spread a layer of tin foil on a baking tray and smear a layer of oil on the foil.

3. Place the fish on a baking sheet lined with tin foil and apply a thin layer of oil to the surface of the fish.

4. Preheat the oven to 170 degrees, put the fish in the middle of the medium oven and bake for about 10-15 minutes or until the skin of the fish is slightly crispy.

5, 2 tablespoons minced ginger, oyster sauce, tomato sauce, sugar and 1 tablespoon cooking wine to make a bowl of sauce; Take a little more tin foil, and you can still wrap the whole fish after the double layer is folded.

6. Put the grilled fish on the new folded tin foil with the original layer of tin foil, and pour in the seasoning liquid.

7. Carefully wrap the tin foil tightly, especially on the four sides, be sure to roll it up and close it well, so that the juice does not stay, and then put the fish back into the oven and bake it at 160 degrees for about 20 minutes, then turn off the oven power, let the tin foil wrap the fish naturally cool down in the oven until the tin foil is not hot and then take it out, so that the fish can also add more flavor.

8. Serve the fish with tin foil on the table, tear the tin foil when eating, and sprinkle a little coriander on it, the taste will be better.

1. Clean up the sea bass in advance, drain the water, slice the white mushrooms, shred the onion, cut the small red pepper into sections, cut the ginger into small slices, and wash the coriander; 2. Draw a flower knife on both sides of the sea bass, smear a little salt from the noisy stove, and marinate for 10 minutes; 3. A piece of tin foil, spread it in a baking tray for later use; 4. Add oil to the wok, after heating, first put a few slices of ginger and stir-fry slightly, then put the sea bass into the pot on the stove, fry until both sides are browned, put it up, and put it in tin foil**; 5. Leave the bottom oil in the wok, heat it, add the ginger slices, stir-fry the tempeh a few times, add the onion, stir-fry the small red pepper segments until fragrant, add the white mushroom slices, add salt and light soy sauce, stir-fry evenly, fry until the mushrooms become soft and out of the water, add pepper, stir-fry evenly and turn off the heat;

Ingredients: 1 sea bass (about 500 grams), 4 white mushrooms, half an onion, 5 small red peppers, a spoonful of tempeh, a small piece of ginger, 2 cloves of garlic, coriander.

Seasoning: salt, oil, light soy sauce, pepper.

Method: 1. Clean up the sea bass in advance, drain the water, slice the white mushrooms, shred the onion, cut the small red pepper into sections, cut the ginger into small slices, and wash the coriander;

2. Cut out the flower knife with a knife on both sides of the sea bass, smear with a little salt, and marinate for 10 minutes;

3. A piece of tin foil, spread it in a baking tray for later use;

4. Add oil to the wok, after heating, put a few slices of ginger and stir-fry slightly, then put the sea bass into the pot, fry until browned on both sides, put it up, and put it in tin foil**;

5. Leave the bottom oil in the wok, heat it, add the ginger slices, stir-fry the tempeh a few times, add the onion, stir-fry the small red pepper segments until fragrant, add the white mushroom slices, add salt and light soy sauce, stir-fry evenly, fry until the mushrooms become soft and out of the water, add pepper, stir-fry evenly and turn off the heat;

6. Pour all kinds of fried seasonings and soup on the sea bass, wrap it in tin foil, roll it up and press it tightly;

7. Preheat the oven, heat up and down at 200 degrees, after the pre-heating is completed, put the tin foil package and the baking tray into the middle layer of the oven and bake for about 25 minutes.

Grilled fish in foil. Ingredients: pangasius fillet, carrot, tea tree mushroom, onion, cooking wine, soup, butter, parsley, black pepper, salt.

Method First take out a piece of basa fish fillet, you can also choose other fish according to personal preferences, and then add 10ml of cooking wine, spread evenly on both sides, this step is to remove the fish.

2. Then continue to add a teaspoon of salt, sprinkle on both sides, then spread evenly and marinate for 10 minutes. Use a kitchen paper towel to absorb the marinated fish.

3. Peel the carrots and onions, cut them into thin strips, and put them in a bowl for later use.

4. Sprinkle a small half spoon of edible salt, an appropriate amount of parsley, and black pepper on the surface of the fish, pat it gently, and then turn it over, the same seasoning and operation.

5. Prepare a piece of tin foil, spread a layer of shredded carrots and onions, put in the thick soup, then put the fish pieces, then put the tea tree mushrooms, butter, and finally wrap it.

6. Put the ingredients in the preheated oven and bake at 185 degrees for 20 minutes, and the tin foil grilled fish is ready.

Ingredients: 500g crucian carp

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of chili powder, half an onion, appropriate amount of ginger, appropriate amount of garlic hot sauce, appropriate amount of white pepper powder.

1. Prepare a crucian carp, remove the scales, handle it cleanly, absorb the water with a kitchen paper towel, wipe the fish body with fine salt 2, take a large piece of tin foil, spread the shredded onion on it, put the crucian carp, put the ginger shreds on the crucian carp 3, and smear the fish body with garlic spicy sauce.

4. Sprinkle with paprika.

5. Sprinkle with white pepper.

6. Add another layer of shredded onion and ginger, and put a little corn oil.

7. Wrap the fish in tin foil and marinate for 20 minutes.

8. Put it in the middle of the oven, bake at 190 degrees, bake for 20 minutes, take out, turn over, uncover the tin foil and bake for another 10 minutes.

9. Grilled crucian carp.

Grilled fish with garlic and tin foil, the meat is delicious and tender, more enjoyable than burning, and more fragrant than steaming.

Ingredients for the practice of grilled fish in tin foil Partial mouth fish about 500 grams of shredded green onion A few shredded ginger A small spoon of five-spice powder A small spoon of steamed fish soy sauce A small spoon of salt How to grill fish in tin foil Cut a few pieces of fish on both sides, do not break, first take half of the shredded green onion and ginger and spread it on the tin foil, sprinkle some salt and five-spice powder, put the fish, coat the front of the fish with salt and five-spice powder, and lay the ginger shreds.

Fish, cooking wine, salt, green onion, garlic, ginger, tomatoes, greens, steamed fish soy sauce, bacon recipe 1The fish was first fed with salt and cooking wine for a while, 2The fish is very long, the oven can't be put in, it can't be cut, the fish belly is put with spices such as green onions, ginger and garlic, as well as tomatoes, green vegetables, especially the steamed fish soy sauce that I bought specially bought, 3

Grilled fish with bacon in the oven!

Ingredients: 2 fresh live crucian carp.

Ginger cooking wine. Salt pepper.

Sichuan pepper seafood soy sauce.

The practice of grilled fish in tin foil.

Wash the crucian carp, cut the fish body three times to absorb the flavor, marinate it with cooking wine, salt, and seafood soy sauce for 30 minutes, and wipe the inside of the fish belly evenly.

After marinating, stuff the fish belly with shredded ginger and pepper, and smear the inner wall with five-spice powder.

Ginger shreds are placed on the top and bottom of the fish, and the ginger shreds can better remove the fish. Drizzle the stock of the marinated fish over the fish.

Wrap it in tin foil, fold it tightly all around, and move lightly, the tin foil is easy to break. Put in the oven at 230 degrees for 30 minutes, adjust according to the temperature of your own oven.

Sprinkle some cilantro and eat.

The practice of grilled fish in tin foil.

1.Cut a few pieces on both sides of the fish body, don't break it, first take half of the shredded green onion and ginger and spread it on the tin foil, sprinkle some salt and five-spice powder, put the fish, coat the front of the fish with salt and five-spice powder, and lay out the shredded ginger and green onion! To the steamed fish on the soy sauce.

2.Wrap the tin foil, put it in the middle of the oven, bake it at 220 degrees for 15 minutes, cut the tin foil with a knife out of the oven, pay attention to the steam and don't burn your hands, use a spoon to pour the soup on both sides of the fish to increase the taste, and then use a pot to burn a little oil and pour it on the fish! OK!

Tips: The fish must be fresh, and the size is about one pound.

Ingredients: 1 sea bass (about 500 grams), 4 white mushrooms, half an onion, 4-6 small red peppers, a spoonful of tempeh, a small piece of ginger, 2 cloves of garlic (peeled and sliced), appropriate amount of coriander, prepare seasoning: appropriate amount of salt, appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of pepper.

Method 1: Clean up the sea bass in advance, drain the water, set aside, slice the white mushrooms, shred the onion, cut the small red pepper into sections, cut the ginger into small slices for later use, and wash the coriander.

2. Cut out the flower knife on both sides of the sea bass, smear with a little salt, and marinate for 10 minutes.

3. Tear some large sheets of tin foil and spread them in a baking tray for later use.

4. Add oil to the wok, after heating, put a few slices of ginger and stir-fry slightly, then put the sea bass into the pot, fry until browned on both sides, put it up, and put it in tin foil**;

5. Leave the bottom oil in the wok, heat it, add the ginger slices, stir-fry the tempeh a few times, add the onion, stir-fry the small red pepper segments until fragrant, add the white mushroom slices, add salt and light soy sauce, stir-fry evenly, fry until the mushrooms become soft and out of the water, add pepper, stir-fry evenly and turn off the heat;

6. Pour all kinds of fried seasonings and soup on the sea bass, wrap it in tin foil, roll it up and press it tightly;

7. Preheat the oven, heat up and down at 200 degrees, after the preheating is completed, put the tin foil bag and baking tray into the middle layer of the oven for about 25 minutes, take out the paper packet, sprinkle with coriander and serve.

Summary. Kiss, tin foil grilled fish, the method is simple, the fish is tender to eat, and it is also very delicious.

Ingredients: pangasius fillet, carrot, tea tree mushroom, onion, cooking wine, soup, butter, parsley, black pepper, salt.

Steps: Step 1, first take out a piece of bagasius fillet, you can also choose other fish according to personal preferences, and then add 10ml of cooking wine, spread evenly on both sides, this step is to remove the fish.

Step 2: Then continue to add a teaspoon of salt, sprinkle on both sides, then spread evenly and marinate for 10 minutes.

Step 3: Peel the carrots and onions, cut them into thin strips and place them in a bowl for later use.

Step 4: Use a kitchen paper towel to absorb the marinated fish.

Step 5: Sprinkle a small half spoon of salt, an appropriate amount of parsley, and black pepper on the surface of the fish, pat gently, and then turn over, the same seasoning and operation.

Step 6: Prepare a piece of tin foil, spread a layer of shredded carrots and onions, put in the thick soup, then put the fish pieces, then put the tea tree mushrooms, butter, and finally wrap it.

How to make and ingredients for grilled fish in tin foil.

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Kiss, tin foil grilled fish, the method is simple, the fish is tender to eat, and it is also very delicious. Ingredients: Basha fish fillet, carrot, tea tree mushroom, onion, cooking wine, soup, butter, parsley, black pepper, salt.

Steps: Step 1, first take out a piece of basa fish fillet, you can also choose other fish according to personal preference, then add 10ml of cooking wine, mindfulness and reverse sides to spread evenly, this step is to remove the fish. Step 2、Then continue to add a teaspoon of salt, sprinkle on both sides, then spread evenly, marinate for ten minutes.

Step 3: Peel the carrots and onions, cut them into thin strips and place them in a bowl for later use. Step 4: Use a kitchen paper towel to absorb the marinated fish. Step 5: Sprinkle a small half spoon of salt, an appropriate amount of parsley, and black pepper on the surface of the fish, pat gently, and then turn over, the same seasoning and operation.

Step 6: Prepare a piece of tin foil, spread a layer of shredded carrots and onions, put in the thick soup, then put the fish pieces, then put the tea tree mushrooms, butter, and finally wrap it.

Step 7: Put the ingredients in the preheated oven and bake at 185 degrees for 20 minutes, and the fish is ready to be grilled in tin foil.

Grilled fish is a special dish that originated in Wuxi County, Chongqing, and carried forward in Wanzhou, in the process of circulation, it integrates three cooking techniques of pickling, roasting and stewing, and fully draws on the characteristics of traditional Chongqing cuisine and Chongqing hot pot materials. The main raw materials for production are fish, potatoes, tofu, etc. It is a method of cooking fish after it has been grilled, and this cooking method realizes "one roast and two stews".

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Summary. First of all, in the preparation materials of tin foil grilled fish, we can choose a fish (about one and a half catties), 200 grams of oil, 10 grams of salt, 8 grams of monosodium glutamate, 25 grams of cooking wine, 5 grams of sugar, 5 grams of starch, 15 grams of light soy sauce, 20 grams of ginger, 5 sections of green onions, 25 grams of garlic slices, 40 grams of spicy sauce for grilled fish, 30 grams of Pixian bean paste + 20 grams of Lao Gan Ma oil chili pepper, 20 grams of oil pepper, dry chili, white sesame, pepper oil, celery, coriander.

First of all, on the preparation materials for grilled fish in tin foil, we can choose a fish Nafan (about one and a half catties), 200 grams of oil, 10 grams of salt, 8 grams of monosodium glutamate, 25 grams of cooking wine, 5 grams of sugar, 5 grams of starch, 15 grams of light soy sauce, 20 grams of ginger, 5 sections of green onions, 25 grams of garlic slices, 40 grams of spicy sauce for grilled fish, 30 grams of Pixian bean paste + 20 grams of old dry hole chain hail mother oil chili pepper, 20 grams of oil pepper, dry chili, white sesame, pepper oil, celery, coriander.

The second is the production method of tin foil grilled fish.

First of all, we have to scrape the scales of the fish, disembowel, and wash it repeatedly with running water, and the black membrane in the belly of the fish must be cleaned off, otherwise the fishy smell will be heavy.

Secondly, cut off the fins, and it is best to cut off near the head, because the fish head soup needs to be fried before making the fish head soup, and the fins are easy to scorch, so cut off the fish head.

The fish is then broken in half along the spine, and the head can be cut opposite to each other.

Then use a knife to make several cuts on both sides of the fish body to marinate and absorb the flavor. The fish body can be marinated for a quarter of an hour with salt, cooking wine, starch, light soy sauce, ginger slices, and green onions. The fish head is pickled with salt, cooking wine, and ginger, and then it can be fried in the pot.

Put the fish head into the oil pan and fry the ginger slices and green onion lump and dig it into a small bowl for later use, spread tin foil on the baking sheet, put the marinated fish into the baking tray, coat the surface with oil, put the upper layer of the oven at 200 degrees and bake for 20 minutes, bake for 15 minutes, and turn on the fire for 5 minutes, so that the surface of the fish can be baked until slightly yellow. The collapse of the nucleus varies depending on the size of the fish. Liang potato.

Prepare celery and coriander while grilling the fish and cut them into pieces.

Put an appropriate amount of oil in the pot, fry the chives, ginger slices and garlic pieces after heating, continue to add the spicy sauce of Zhilu grilled fish, fry until the oil is shiny, add the fish soup, you can add water, the advantage of adding the soup is very fresh, the disadvantage is that the soup is a little thick, drizzled with oil, and the appearance is not good enough. Continue to add the oil and pepper, and add the celery after the water boils.

Add the celery segments and bring to a boil, add a little MSG and sugar, pour the soup over the fish and continue to grill for 10 minutes.

Finally, sprinkle dried chili peppers and white sesame seeds on top of the fish, drizzle with pepper oil, and sprinkle with coriander.

The fresh fish wrapped in tin foil, with the secret condiments, under the high temperature baking, the sedan is not only more delicious, but also more healthy and nutritious.

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