Thank you for the dishes made with marine fish, how to make them, and what ingredients to prepare

The practice of dry roasted sea fish head is detailed in detail Cuisine and efficacy: Beijing cuisine The production materials of dry braised sea fish head: Main ingredients:

Half a head of sea fish (salmon and other sea fish are acceptable), 75 grams of minced meat, 1 green garlic, half a tablespoon of minced ginger and garlic. Seasoning: 1 tablespoon cooking wine, 2 tablespoons soy sauce, 1 tablespoon spicy bean paste, 1 tablespoon sugar, 1/2 tablespoon vinegar, a pinch of pepper, 2 cups water, 1/2 tablespoon starch.

Teach you how to make dry-roasted marine fish head, how to make dry-roasted marine fish head to be delicious 1. Wash the marine fish head, cut it in half, wipe it dry, fry it on both sides with 5 tablespoons of oil and put it out; 2. Stir-fry minced ginger, garlic and minced meat in 2 tablespoons oil, then add all seasonings to bring to a boil, add the fish head, change to low heat and cook for 20 minutes; 3. When the flavor is burned and the soup is dried, sprinkle the green garlic shreds and serve. Key tips: 1. If you can eat it all at once, or when the population is large, you can also burn the whole fish head at one time, but if it is divided into two times, the other half of the fish head should also be fried first, and then refrigerated or frozen, otherwise, the fishy smell will be heavier after the fish head is thawed.

2. You can also cook the other half of the fish head in soup, but you must fry it first, otherwise it will be fishy. 3. In addition to the head of marine fish, you can also use freshwater silver carp head, the head meat of marine fish is firmer, and the head meat of freshwater fish is thinner, each with its own characteristics.

Small fish can be fried with condiments.

There are a little more ways to cut the cuttlefish, and the first thing that must be watered is to use boiling water to blister, and after soaking soft, you can fry it with some green vegetables. Another way is to make soup directly, it is also very simple, pour a small amount of oil into the pot about two tablespoons or so, after the oil is boiled, put the minced green onion and ginger into the stir-fry, and then put the water into the cuttlefish, put it into the stir-fry for a short time, pour boiling water, wait for the water in the pot to boil and put in the salt monosodium glutamate, and then cut some fresh and tender leeks and sprinkle them into the soup. This practice is simple and also accessible.

The fish can be steamed, poured with oil and sprinkled with chopped green onion MSG. It tastes good when steamed.

If it's shark fin, the first seafood is shark fin. Shark fin tastes best in a clear stew. Shark fin itself is tasteless and must absorb the flavor of ingredients such as pork ribs, abalone, scallops, and hens.

So in terms of volume, the shark fin itself accounts for one-quarter, and the other ingredients account for three-quarters. Shark fin is a very expensive dish, and the gelatinous texture that has been boiled for a long time helps the stomach lining. Stomach bleeding is incised, and it is best to eat shark fin.

Eat shark fin, buy dry goods, soak overnight to soften.

Method: 1. Bring boiling water to a boil in a pot, put ginger, green onions, and shochu, and put in shark fin to filter out the fishy smell.

2. Add chicken fat and pork skin, and boil until the shark fin buds are forked.

Pork ribs stewed with winter melon.

Method: Place the soup pot on a high fire, add pepper and coriander.

Winter melon is cool and suitable for midsummer. The fresh soup is delicious, and the dishes are fragrant and beautiful.

How to make dried sea fish to eat well.

Dried sea fish stewed.

Ingredients: The main ingredients are very rich, including dried eel, dried cuttlefish, dried sea catfish, dried puffer fish, dried octopus and a kind of dried fish with skin;

The most important excipients are green garlic, ginger and fatty pork with skin.

Soak it in water first, and when it becomes soft, you can use normal cooking to do it, and you usually have to soak it for eight hours.

Dried sea fish, you can eat it stir-fried with celery, and of course the fish should be dried sea fish cut into thin strips.

Salted fish: washed, diced, fried, or steamed. It is recommended to steam and then fry, which is softer and has less oil. When steaming, pay attention to add more green onions.

This can be eaten with cakes, especially with a mixture of cornmeal and millet flour, note that the pot fish cakes made in general restaurants are soft and sweet, in fact, they are spread into small cakes, and the small cakes fried in a pan with oil are more delicious. You can also cut it into small pieces, put it in the pot and fry it with the fish, and put some sesame seeds, it is very fragrant.

The sea fish itself is very salty, I usually cut it into pieces and boil it in white water, and then cook it in the Sichuan method, but I can't add salt seasonings such as salt, watercress, pickled cabbage, and I can put more sugar in it.

Sea fish is best steamed to preserve the original nutrition and taste.

Marine fish generally has a tight flesh and is suitable for braised meat. Here's how:

Wash the fish, wipe off the surface moisture with a kitchen paper towel, make two knives on each side of the fish, and marinate with a little salt for 15 minutes;

Heat the ginger slices in a frying pan, add the fish, fry on low heat, only one side is golden brown and turn over and fry the other side, you must not be in a hurry, you can't be in a hurry to turn over. Serve the fried fish aside;

Heat the oil in a wok, add the green onions, ginger and garlic and stir-fry until fragrant;

Add 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp cooking wine, 1 tsp sugar, 1 4 tsp salt, about 150ml hot water;

After the fire boils, turn to low heat and simmer, open the lid in the middle and carefully turn the fish over so that both sides can fully absorb the flavor. When the soup is left for 1 3, pour in the water starch to thicken, cook a little vinegar and then remove from the pot.

To steam, first marinate the fish with a little salt, cooking wine, green onions, ginger and garlic for about 10 minutes before steaming. Most of the marine fish, yellow croaker, treasure fish, grouper, pomfret, red fish, etc. are suitable for steaming, this way of eating not only retains the umami of the sea fish itself, but also is easy for the human body to digest and absorb, suitable for most people to eat.

Frying, there are many ways, when frying the fish, put the ginger slices to fry together, not only to remove the fishy taste, but also the fried ginger slices are also crispy and fragrant, and then squeeze the appropriate amount of lemon juice, not only to make the fish more delicious, but also to help the body to get greasy and help digestion.

Raw food, also known as sashimi, is mainly salmon and tuna, and can be eaten with light soy sauce, mustard, ginger, garlic, sesame and other sauces. It can also be cut into puddings and eaten as a salad with greens and fruits. Some people believe that raw food is conducive to the growth of probiotics in the gastrointestinal tract.

However, these deep-sea fish are not completely safe, and everyone must pay attention to a healthy diet.

Salt grilling, mainly using chilled marine fish, is cooked by salt grilling method. Table salt has a high osmotic pressure, inhibits microorganisms, and prevents protein-breaking enzymes, so it is actually more nutritious and safer. But you should also know that salt burning must be too salty, so it is not very suitable for people who are hot and hot.

1. Practice 1.

Ingredients: 1 sea fish, green onion, ginger, cooking wine, peanut oil, salt, chicken essence, pepper, light soy sauce.

Kill the fish and wash them well. Put chopsticks under the plate and put the fish. Sprinkle a little salt, don't too much, just to improve the freshness, and a little chicken essence, cooking wine, a little peanut oil, ginger slices, green onions.

You can boil water before you prepare. Wait for the water to boil and put it in and steam. After the water boils, steam for 6-7 minutes.

During the steaming process, prepare shredded ginger and green onions. If there is steam dripping soup in the steamed fish plate, pour some of it away, leave an appropriate amount on the plate, remove the ginger slices and green onions from the original steamed fish, and sprinkle a little pepper. Put the chopped green onion and ginger shreds, then hot peanut oil, pour an appropriate amount on top of the green onion and ginger shreds, and blanch.

Then pour in an appropriate amount of light soy sauce.

2. Practice 2.

Ingredients: 1 sea fish, appropriate amount of tofu, ginger dead and alive, appropriate amount of green onion, appropriate amount of coriander, appropriate amount of olive oil.

Defrost the sea fish, cut the tofu into small pieces, slice the ginger, and finely chop the green onion and coriander. Heat a pan over high heat, pour an appropriate amount of olive oil, add ginger slices and stir-fry until fragrant, then scoop up. Drain the fish and put it in the pot.

Turn the heat to low and slowly fry both sides until golden brown, then add the ginger. Pour in an appropriate amount of boiling water, turn to high heat and bring to a boil. After covering the pot and boiling for a few minutes, open the lid and you can see that the fish soup has taken on a milky white color, and you can add tofu to cook it together.

Add salt and pepper, turn off the heat and add the green onion and coriander.

3. Practice 3.

Ingredients: 2 sea fish, 30 grams of rice, a little refined salt, a little soy sauce, 1 ham sausage, a few slices of ginger.

Clean the sea fish, put it in salt and marinate for 10 minutes, put salted duck eggs in the pot after putting water, put a small amount of water in the washed rice, put it in the dish and put it in the rice cooker Press the fast cooking button and steam for 30 minutes. At 20 minutes, add a ham sausage, turn off the rice cooker and remove from the pan.