Eating fish is steamed, fried, boiled, stewed, stewed, and grilled, how to make it well?

Steamed or eaten raw, it can best reflect the original taste of fish, and it is more clean and nutritious.

The nutritional value of fish is very high, and if girls eat it, it is also beautiful, and the fish has less fat, and it can also prevent breast cancer! Steamed sea bass, white color, fresh taste, eat well all year round, slaughter the sea bass, mix well with salt, sesame oil, monosodium glutamate, etc., and pour it into the sea bass belly. Put two or three green onions at the bottom of the plate, and put the sea bass on top of the green onions.

2. Stir well with shredded pork, shredded mushrooms, shredded ginger and (a little) hot salt, soy sauce and ground chestnut powder, apply it to the fish, steam it over water for ten minutes, take out half of the original juice after cooking, add shredded green onions and pepper and put it on the fish, then burn the lard and pour it on, and add a little bit of soy sauce wine. Fish head tofu soup is also good, fish, tofu, green onions, ginger, first boil the fish head with water to remove the blood water, and then re-add the water to boil the fish head, remember that the water should be along the fish head halfway, put ginger shreds, salt, put tofu after half an hour to boil for an hour, with a rice cooker to boil fish head tofu soup is the best, because the rice cooker does not have much wastewater, so boiled for three hours with green onions tastes particularly beautiful. Sugar Barracuda's Practice:

1. Remove the scales of the fish, remove the internal organs, dig out the gills and wash them. Every about centimeter distance, first straight (centimeter deep), then obliquely (2 centimeters deep), then lift the tail of the fish to open the knife edge, sprinkle the refined salt into the knife edge for a little salting, and then evenly coat a layer of wet starch paste on the knife edge around the fish. 2. Pour the peanut oil into the spoon, burn it on the fire until it is seven ripe, put the fish tail into the oil, and the knife edge will be opened immediately.

At this time, use a spatula to drag the fish so that it does not stick to the bottom of the pan, fry for 2 minutes, and then turn over and fry for another 2 minutes. Then lay the fish flat and fry the fish head in the oil with a spatula for 2 minutes. Fry for about 8 minutes, and when the fish is golden brown, take it out and put it on a plate.

3. There is peanut oil left in the stir-fry spoon, burn until it is six mature, put in the green onion, ginger and minced garlic, cook with vinegar and soy sauce, boil it into a sweet and sour sauce with the meat broth, sugar and wet starch, scoop it out with a stir-fry spoon, and quickly pour it on the top of the fish. Pepper Fish Home Cooking Fish Pass the fish in boiling water for a while. Place the fish with the removed starch, a small amount of wine, pepper marinated.

Chop the green onion leaves into a puree, add seasonings and peppercorns, soy sauce, monosodium glutamate, sesame oil, and a little broth and mix into a pepper puree. After the fish is removed from the oil pan, pour the pepper and sesame paste on the fish.

You open this ** and take a look, there is the name of the fish made into a dish, and the method.

Click on the name of the dish below to see the method.,Hehe,I hope it can help you!

How to fry braised fish.

1. Prepare BAI materials.

2 yellow croaker. While it is not completely thawed, cut into thin slices, remove the internal organs, add salt, cooking wine, light soy sauce, vinegar to marinate, and add green onion and ginger slices at the same time.

3. Drain the marinated fish and coat it with a layer of flour.

4Boil the oil pan until it is hot enough, add the fish fillets and fry until golden brown on both sides5 Pour the soup of the marinated fish into the pan.

6. Add an appropriate amount of water, bring to a boil, turn to low heat and simmer.

7. Push and push often with a shovel to avoid sticking to the bottom of the pot, and dry the soup 8 from the pot and put it on a plate.

Ingredient breakdown.

Yellow croaker to taste.

Appropriate amount of green onion and ginger. Flour to taste.

Salt to taste, light soy sauce to taste.

Cooking wine to taste. Rice vinegar to taste.

Salty and umami taste. The simmering process takes 20 minutes.

Easy difficulty. How to fry braised fish.

1. Prepare the materials.

2. Take advantage of the incomplete thawing of the yellow croaker, cut it into thin slices, remove the internal organs, add salt, cooking wine, light soy sauce, vinegar to marinate, and put in the green onion and ginger slices.

3Drain the marinated fish and coat it with flour.

4Boil the oil pan until it is hot enough, add the fish fillets and fry until golden brown on both sides5 Pour the soup of the marinated fish into the pan.

6Add an appropriate amount of water, bring to a boil and turn to low heat and simmer.

7. Push and push often with a shovel to avoid sticking to the bottom of the pot and draining the soup.

8. Remove from the pot and serve on a plate.

Preface. Bream is also Wuchang fish, which has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind, and strengthening the stomach.

Because freshwater fish has a light taste, I usually use strong cooking methods such as roasting, stewing, and pan-frying to enhance the sweetness of the fish.

Material. Ingredients: 1 bream;

Ingredients: 1 small piece of ginger, 1 green onion, 2 cloves of garlic, 1 tablespoon of bean paste, appropriate amount of peanut oil, a little cooking wine, a little chicken powder, an appropriate amount of salt, and a little chopped pepper. Pan-fried braised bream.

The bream is molded and cleaned, and the fish body is obliquely changed, and the knife is wiped with a little cooking wine and salted slightly for later use.

Finely chop the ginger and garlic, and chop the green onion.

Mix a pinch of chopped pepper with a spoonful of bean paste and set aside.

Put oil in a pan and fry the fish until golden brown on both sides.

Stir-fry minced ginger and garlic, add the mixed chopped pepper and bean paste and stir-fry the red oil.

Put in an appropriate amount of water, add cooking wine, simmer over medium heat until the juice is reduced, add an appropriate amount of salt, and the chicken powder can be served, sprinkled with chopped green onions.

Tips: During the simmering process, shake the pot appropriately to let the head and tail of the fish boil into the flavor.

You open this ** and take a look.,There's the name of the fish made into the dish.,And the method.,Click on the name of the dish below to see the method.,Hehe,I hope it can help you!

Look at the picture and speak: Ingredients: about 300 grams of yellow croaker.

Ingredients for fish sauce: 60 grams of water, 30 grams of light soy sauce.

10g Maggi fresh soy sauce, 5g pepper.

A pinch of sugar each, a pinch of sesame oil.

Pickled fish seasoning: rice wine, pepper, cherry blossoms, dates, powder, and salt.

Clean the yellow croaker, cut the thick parts of the meat on both sides a few times to taste it, and marinate it with salt, pepper and rice wine for half an hour for later use.

During the marinating process, put all the seasonings used for the fish sauce in a pot and bring to a boil.

Put a little oil in the pot and heat it for 80% of the time, put the fish in and fry it on high heat until golden brown on both sides, then scoop it out and put it on a plate.

Bring the steamer to a boil, put the fried fish in the pot and steam it for five minutes, pour out the water in the plate, pour the fish juice into the plate, sprinkle the green onion on the top of the fish, and pour it with hot oil.

Postscript: This method requires the yellow croaker to be fresher, and don't make the kind of meat that will rot when touched.

Yellow croaker can not be too big, three or four or so can be a piece, too big is not easy to cook, my steaming time here is based on this size, if your fish is too big, then it will be steamed for a while.

Because the yellow croaker is a sea fish, and finally it ends with steaming, there is not too much to remove the fish, so the pickling before frying is more important, the rice wine, pepper to remove the fishy effect is very good, and the salt is to give a bottom taste.

The pan before frying must be slipped with oil, and the water on the fish body is relatively large, if the pot is not rectified, it will be sticky, the fish is not big, this sticky can stick half a fan of meat down, first of all, the oil temperature should be high, eighty percent, see a slight smoke on, so that the surface of the fish can quickly condense and set, followed by the fish after the pot do not move, or let him set, so that the probability of sticking is much smaller, but the most important thing is to make the pot in advance is the most important, so I have to say my secret recipe, scrambled eggs in advance, Then fry the fish again, 100% non-sticky, tried and tested!

Frying fish should be fried on the surface quickly, not for a long time, because the back has to be steamed, so it is almost the same on both sides to fry until five mature, which requires that the fire must be large and the oil must be hot, so that it will be done, and it will take about half a spine to be completed within minutes.

When steaming fish, it is calculated from the time the water is completely boiled to the atmosphere, and steaming such a large fish for five minutes is the limit, and I usually get out of the pot in more than three minutes.

What are the characteristics of frying first and then steaming, first of all, the fried fishy smell is much less, and secondly, there is a burnt aroma, and there will be after steaming, and the Cantonese-style soy sauce sauce is eaten together, the taste is very enjoyable.

It is best to change the plate after the fish is steamed, because there is oil on the fish when it is fried, and it is on the plate when it is steamed, so it is more refreshing to change the fish to a plate, but the plate must be hot rock only, otherwise it will cool quickly.

Finally, sprinkle the green onions with hot oil.

1.Prepare the materials.

2.The yellow croaker is not completely thawed, cut into thin slices, remove the internal organs, add salt, cooking wine, light soy sauce, vinegar to marinate, and add green onion and ginger slices.

3.Drain the marinated fish and coat it with flour.

4.Heat the pan until it is hot enough, add the fillets and fry until golden brown on both sidesPour the broth of the marinade into the pot 6Add an appropriate amount of water, bring to a boil, turn to low heat and simmer for 7Push often with a shovel to avoid sticking to the bottom of the pot and drain the soup 8Remove from heat and serve.

It's not the recipe that matters, you just follow my cooking instructions, it's the ingredients and the cooking utensils that matter. These two are finally going to be fine. You'll be able to make delicious dishes.

The chef shared the home-cooked method of frying and stewing carp, which is not fishy or greasy, the meat is fresh and tender, and he can learn to cook it easily at home.

Carp is also known as carp abduction, carp, hair, red fish, dragon fish, etc., because there is an allusion to the carp jumping the dragon gate, so it is also called the dragon fish.

Carp. Carp has a high protein content, with a human digestion and absorption rate of up to 96%, and contains essential amino acids, minerals, vitamin A and vitamin D and other elements needed by the human body. The meat of carp is delicate, nutritious and healthy to eat.

Carp. Today I will share with you a very delicious fried stewed carp, the taste is fresh, the meat is tender, especially suitable for winter tonic, the ingredients and seasonings used are placed at the end of the article, please see the chef's operation for specific methods.

Fry the braised carp. Prepare a fresh carp, ginger, green onions, garlic, shallots, appropriate amounts, first flatten the garlic, cut the ginger into ginger slices, cut the green onions into horseshoe slices, and put them in the bowl for later use.

Fry the braised carp. Chop the shallots into chopped shallots and place them in a separate bowl for later use.

Fry the braised carp. Prepare one green pepper and one millet pepper, cut into small rings and put them in a bowl for later use.

Fry the braised carp. Let's deal with carp next:

Fry the braised carp. Then cut off the head of the fish, cut it from the middle, cut off the chin of the fish, remove the teeth, (removing the teeth can reduce the fishy smell of the carp) and put it in a basin.

Fry the braised carp. Then pat the fish, pull out the line, (the line can also remove the fishy smell of the carp), cut off the tail, trim the fins and put it in the basin.

Fry the braised carp. Cut the fish into three centimeters long and wash it in a basin with water.

Fry the braised carp. Next, start to marinate the fish, add a spoonful of salt, half a spoon of pepper, a little cooking wine to the basin, grasp it well with your hands, add an appropriate amount of dry starch and mix it, and set it aside to marinate for five minutes.

Fry the braised carp. Heat the wok, pour out the cold oil after sliding the pan, change to medium heat, add half a spoonful of cold oil, add a spoonful of salt, put in the marinated fish pieces, and fry the simmered carp.

Fry the fish skin side down in the pan, turn over and continue to fry after one minute, and when the two sides are golden brown, remove the oil.

Fry the braised carp. Leave the bottom oil in the pot, add the garlic and stir-fry until fragrant, add a few peppers, stir-fry a few times, and fry the simmered carp.

Then put the fried fish pieces into the pan with the skin side up, add 25 grams of aged vinegar, cover the pot and simmer for one minute, and fry the simmered carp.

Then pour in a little cooking wine and continue to simmer for one minute, this step is to remove the fishy fragrance, then lift the lid of the pot, add two spoons of water, and it is advisable to spread the fish pieces.

Fry the braised carp. Add 5 grams of pepper, 5 grams of sugar, 5 grams of salt, cook until the soup boils, add a little dark soy sauce to adjust the color, simmer for five minutes, and fry the carp.

Then put in the green and red peppers, cover the pot and cook for about two minutes, turn off the heat, then pour in a little sesame oil, you can get out of the pot and put it on a plate, and fry the stewed carp.

Finally, pour in the soup and sprinkle with a little chopped green onion, and this nutritious and delicious stewed carp is ready.

Ingredients: 1 carp, ginger, green onion, garlic, shallot, green pepper, millet pepper, sesame pepper.

Seasoning: vinegar, cooking wine, pepper, sugar, salt, dark soy sauce, sesame oil.