How to make the squid Is it steamed or fried? Urgently

Wow, good stuff, good ingredients! If it's a live crash, it's definitely steaming! If it has been dead for a long time, it will be braised and spicted with cornstarch and fried in the pot and then braised for better taste!

The preparation of steamed flounder is as follows:Step 1: Prepare the ingredients, clean up the flounder, slice the green onions, ginger and garlic, and shred the green onions.

Step 2: Take out the steaming tray and spread the ginger slices on the bottom.

Step 3: Put in the flounder, green onion, ginger and garlic on the fish body to remove the fishy flavor.

Step 4: Put it in a steamer and steam it for 6 minutes.

Step 5: Remove and discard the steamed soup.

Step 6: Pour in the steamed fish soy sauce to taste.

Step 7: Put the steamer on again.

Step 8: Steam for 6 minutes.

Step 9: Remove from the pot, take half of it and put it in the fish plate, remove the steamed green onions, ginger and garlic, and put the green onion green shreds.

Step 10: Pour 2 tablespoons of hot oil over to stimulate the aroma.

Ingredients: One flounder.

Two tablespoons of cooking wine.

Ginger Five slices of shredded ginger to taste.

Green onions: Five sections, shredded green onions, appropriate amount.

Steamed fish soy sauce to taste.

Preparation of steamed flounder.

Wash the flounder, change it to an oblique knife, add cooking wine, green onions, ginger slices, and marinate for 20 minutes.

Boil water in a pot and steam the fish in the pot for about 7 to 10 minutes, depending on the size of the fish. Remember, make sure the water is boiling before releasing the fish!

After the fish is steamed, pour out the water on the plate, pick up the ginger slices and green onions when steaming the fish, and put the shredded green onions and ginger evenly on the fish.

Pour over the steamed fish soy sauce.

Heat the pan, add the oil, and when the oil is warm, pour over the shredded green onion and ginger.

Tips: 1.Put boiling water into a pot to steam the fish.

2.The water for steaming fish must be poured out, it is very fishy!

3.When steaming fish, you should pick up the ginger slices and green onions and throw them away.

1. Take out the frozen and fried fish pieces in the refrigerator and put them on a plate to thaw them.

2. Prepare green peppers, red peppers, ginger and shallots.

and parsley washed.

3. Cut the green pepper into thin strips, then cut the red pepper, garlic, ginger, shallots and coriander respectively.

4. Put a little oil in the pan and stir-fry the red pepper, minced ginger and garlic until fragrant.

5. Put the fried hairtail into the pot, add half a bowl of water, and cook over high heat for 2 minutes.

6. Spread the shredded green pepper on top of the fish pieces and continue to cook for another 1 minute.

7. Add the coriander and shallots, add salt, light soy sauce and oyster sauce and cook for about half a minute and turn off the heat.

8. Finally, put the cooked fish pieces on a plate and enjoy.

Here's what you can do.

Steamed bream. Ingredients: bream green and red peppers.

Seasoning: salt, rice wine, green onion, ginger, chicken essence, steamed fish soy sauce.

First of all, the bream is washed and drained, the knife is changed, the head and tail are removed and the knife is changed from the back of the fish, marinated with cooking wine, salt and chicken essence, sprinkled with green onion and ginger, poured with salad oil, and steamed in the pot for 6-7 minutes after the water boils.

Absolutely.

First of all, wash the bream, rub it with a little salt, and put it in a bowl for later use; Then make the garlic into minced garlic and set aside; Then wash the chives and cut them into pieces for later use;

2 3 Put the fish up and down with ginger (to be placed in the plate), put it in a pot and steam it (about 10 15 minutes), then take it out, pour out the fishy water in the plate, sprinkle the ginger shreds, chives, pepper, chopped pepper, and garlic on top, and set aside;

See the remaining 3 images.

3 3 Wash the pot, boil it dry, then turn off the heat and cool it slightly, add the salad oil (about 50 100 grams), then heat it over medium heat until there is a little oil smoke, then pour the hot oil on the fish you just used (you can hear the squeaky sound), the fragrance is overflowing, and then add a little black bean sauce soy sauce (if you don't have it, light soy sauce is also OK), and a plate of steamed bream with all the color and flavor is waiting for you.

The bream is recognizably steamed and delicious.

Steamed flounder is a traditional Chinese dish with tender and delicious fish. The following is a simple way to make steamed flounder:

Ingredients: Floice: 1 piece (about 500 grams).

Ginger cubes: Argument or to taste.

Garlic cloves: to taste.

Shallots: To taste.

Light soy sauce: to taste.

Cooking wine: to taste.

Salt: to taste. Cooking oil: to taste.

Steps:1Slaughter the flounder well and clean it.

2.Prepare a plate, place the flounder on a plate and sprinkle with ginger and garlic cloves.

3.Sprinkle the plaice with an appropriate amount of salt and cooking wine and marinate for about 15 minutes to make the fish taste good.

4.Prepare the steamer, add an appropriate amount of water to the pot, and put the water into the steamer rack after boiling.

5.Place the marinated flounder on the steamer rack and sprinkle with an appropriate amount of shallots.

6.Steam in the steamer over medium-low heat for 10-15 minutes, or depending on the size of the fish, until the flesh turns white and the flesh separates.

7.Take out the steamed fish plate, pour out the steamed soup and sprinkle with some chopped shallots and shredded ginger.

8.Heat a pan with an appropriate amount of cooking oil in a wok and heat it with light soy sauce and pour it over the steamed fish.

The steamed plaice made in this way has a tender flesh and a delicious taste. Depending on your taste, you can add other seasonings or vegetables to add flavor.

If you want to steam the bream, put the processed bream on a plate, then add a small amount of lard, add an appropriate amount of salt and oil, and then add a little ginger and green onion, so that you can put it in the pot and steam, so that the steamed bream is very delicious.

How do you make steamed flat fish delicious? The first thing is to clean the fish, marinate it with salt, and then steam it to make it tasteful.

Material. 300g of ginger slices, cooking wine, salad oil, salt, about one and a half pounds of bream and lean pork.

Method. 1.Kill the fish first, gut the gills, and wash them.

2.Draw four horizontal lines on both sides of the fish.

3.Chop the lean pork into minced meat, and add some cooking wine and ginger to chop together.

4.Stuff the fish belly with chopped meat and place it on a plate.

5.Pour cooking wine, sprinkle a little salt, chicken essence, and put green onions on those who like to eat green onions.

6.The rice is almost ready, and the fish is ready.

Method. Ingredients: a soft-shelled turtle (about 500 grams is the best), ham, shiitake mushrooms (dried, more fragrant), ginger and garlic, Shao wine, salt, monosodium glutamate.

Operate. 1) Turn the soft-shelled turtle over, with its back to the ground and its belly facing the sky, when it turns over vigorously and stretches its neck to the longest, quickly chop it at the base of the neck with a quick knife, and then lift it to control the blood. Then, put it in the water at a temperature of about 70 to 80 degrees, put the slaughtered soft-shelled turtle in hot water, blanch it for 2 5 minutes (the specific time and temperature are controlled according to the age and season of the soft-shelled turtle).

Preparation of stewed soft-shelled turtle soup Stewed soft-shelled turtle soup warms the whole winter.

2) After cooling, (those who can't wait can soak it in cold water to cool down) use scissors or sharp knives to cut the cross knife in the abdomen of the soft-shelled turtle, dig out the internal organs, slaughter the limbs and tail, and the key is to remove the butter on the side of the legs.

3) Gently scrape the black dirt of the soft-shelled turtle's body. Be careful not to scratch or scrape off the skirt (also known as flash, which is located around the soft-shelled turtle and is the most delicious part of the soft-shelled turtle). After scraping off the black skin, wash well. Even if the cleanup is basically completed.

4) After the soft-shelled turtle is processed, put it in a bowl, spread the sliced ham, mushrooms, ginger, garlic and onions together, and finally add cooking wine.

5) Then it's time to take the time to stew, look at the size of the soft-shelled turtle, the smaller one hour is almost enough, and the big one plus 60 minutes of stewed soft-shelled turtle soup The stewed soft-shelled turtle soup warms the whole winter.

How to make steamed flounder:

Prepare the flounder, oil, shredded carrots, sliced ginger, salt, shredded green onions, white wine, steamed fish soy sauce. Once the fish is cleaned up, marinate it with sliced green onion and ginger, white wine and salt. Prepare the coriander, carrots, and green onions, put water in a pot and bring to a boil.

Add the marinated fish, shredded green onions and carrots, put the shredded green onions and carrots on top of the steamed fish, drizzle with steamed fish soy sauce, and then pour hot oil. Or wash and drain the flounder, change the knife (the knife edge is slightly deeper), sandwich ginger slices and salt between the knife edge, sprinkle the fish body with salt and beat, sprinkle with cooking wine and marinate for 15 minutes. Heat 30 grams of oil in a hot pan, add chopped green onion and ginger to stir-fry until fragrant, add oil (if there is no steamed fish soy sauce steamed fish soy sauce is the best), an appropriate amount of salt, a little water, and bring to a boil.

Remove the marinated flounder from the pot, pour the sauce (there will be water when steaming, be sure to pour it), and sprinkle with shredded green onions.

The steps are as follows: 1. Wash the flounder, remove the gills and scales.

2. Shred the green onion and ginger.

3 6 After cutting the fish body into the flower arrangement, add a little shredded green onion and ginger, Sichuan pepper cooking wine, a little salt, and marinate for about 10 minutes. 4 6Put the marinated fish, pour the soup into the steamer, and close the lid. Plug in the power and set the Steamed Fish menu time 12 minutes.

Press the start key. 5 6 When the time is up, take out the plate and strain off the shredded green onion and ginger on top. Sprinkle with new shredded green onion and ginger.

6 6. Heat oil in a wok and add peppercorns and fry until fragrant. Pour hot oil over the fish drizzled with steamed soy sauce.

Be careful not to steam the fish for too long.

Catfish has a fatty feel, so it is quite important to remove the fish. It's even more challenging for steaming, where the artifact that must be used is garlic.

Steps to prepare steamed catfish.

1.Cut the fish into cubes, apply it with a little salt, leave it for 20 minutes, and rinse it off.

2.After rinsing the fish pieces, rub them well with salt and cooking wine, spread them one by one, sprinkle half of the ginger, half of the green onions, and shiitake mushrooms, and finally sprinkle half a tablespoon of sugar evenly, over medium-high heat, and steam for 8 minutes after the water boils.

3.After steaming, pick out the green onions, ginger and shiitake mushrooms inside, and pour out the juice steamed out of the bowl (if you use plastic wrap to seal and steam, there will be no juice). Re-add the other half of the green onion and ginger in the middle, as well as the minced garlic and red pepper to garnish.

With 8 hot oil, immediately pour on the minced garlic, sizzle, the garlic fragrance overflows, and finally drizzle some light soy sauce on the fish pieces.

Tip: Marinate and scrub with salt inside and out, which can easily wash off the mucus and get some base smell. The shiitake mushrooms in this dish are mainly used to absorb the smell and enhance the flavor, and you can also leave them out. When eating fish, be sure to bring some minced garlic with you.

Ingredients: 1 fresh freshwater fish.

2 green onions. Ginger 1 small piece.

Oyster sauce to taste.

A pinch of sunflower oil.

Sugar, a pinch of water, starch.

Method 1: It is convenient to buy fish now, and the store can clean up the fish according to your requirements.

2. Cut a few small slices of ginger and place them on the back of the fish.

3. Steam for 10 minutes.

4. Wash the green onion and cut the green onion and green onion separately.

5. Heat a little oil in a pan, stir fragrant from the beginning, chopped green onions, add oyster sauce and a little sugar, and add the original juice from the steamed fish.

6. After boiling, add a little water starch to thicken and pour directly on the steamed fish noodles.