The practice of black bean sauce with hairtail, and the practice of steamed black bean sauce with ha

Ingredients: hairtail, egg, spicy tempeh.

Excipients: green onion, ginger, garlic, cooking wine, light soy sauce, balsamic vinegar, salt, sugar, chicken essence, sesame oil, dry starch, Sichuan pepper, seasoning.

1.Frozen hairtail fish thaw, remove the head and tail internal organs, wash, change the knife to 5 cm and set aside!

2.Change the knife with green onion, ginger and garlic, and set aside all kinds of ingredients!

3.30 grams of Sichuan tempeh hot sauce!

4.Put 500 grams of peanut oil in the pot, stick the dry starch of the hairtail first, then wrap the egg liquid, boil the oil until it is 7 hot, fry it in the pan until golden brown, and remove it for later use!

5.Leave the bottom oil in the pot in order to put peppercorns, ingredients, ginger slices, tempeh, garlic slices, green onions, stir-fry the fragrance, cooking wine, light soy sauce, sugar, balsamic vinegar, a little salt, because the tempeh is salty, add 500 grams of boiling water, put in the hairtail, low heat for 20 minutes to collect the soup, put a little chicken essence and sesame oil out of the pot and sprinkle chives or coriander on the plate!

Ingredients for tempeh hairtail.

500g hairtail and 2 eggs.

30 grams of spicy tempeh and an appropriate amount of green onions.

Ginger to taste garlic.

Cooking wine light soy sauce.

Balsamic vinegar, salt, sugar, chicken essence.

Sesame oil, dry starch.

5 grams of Sichuan pepper and 5 grams of large ingredients.

The practice of tempeh with fish.

Step 1: Freeze the frozen hairtail fish, remove the head and tail and wash the internal organs, and change the knife to 5 cm for later use!

Step 2: Change the green onion, ginger and garlic to the knife, and set aside all the ingredients!

Step 3: 30 grams of Sichuan tempeh hot sauce!

Step 4: Put 500 grams of peanut oil in the pot, stick the dry starch of the hairtail fish first, then wrap the egg liquid, boil the oil until it is 7 hot, fry it in the pot until golden brown, remove it and set aside!

Step 5 Leave the bottom oil in the pot and put the peppercorns, ingredients, ginger slices, black beans, garlic slices, green onion segments, fry the fragrance, cooking wine, light soy sauce, sugar, balsamic vinegar, a little salt, because the tempeh is salty, add 500 grams of boiling water, put in the hairtail, reduce the heat for 20 minutes, collect the soup on high heat, put a little chicken essence and pour sesame oil out of the pot and sprinkle chives foam or coriander on the plate!

The following brings the method of steamed tempeh with fish in the Manchu and Han banquets, you hot mothers, you may wish to make it for children, it is very nutritious and the taste is also very good.

Ingredients for steaming tempeh hairtailIngredients: tempeh, hairtail.

Ingredients: salt, chicken essence, cooking wine, ginger, green onion.

Preparation of steamed tempeh hairtail1. Wash the hairtail, cut it into sections, add salt and mix well, put it in the refrigerator and marinate for one hour.

2. Take out the hairtail, rinse the salt with water, drain, slice the ginger, cut the green onion into sections, shred the green onion leaves, put it in water, soak and bend, and crush the garlic for later use.

3. Put the hairtail on a plate, then add ginger and shallots, garlic, pour cooking wine, and sprinkle with tempeh.

4. Put water in a pot and boil, put in the hairtail and steam for 20 minutes, take it out, pour the water in the dish into the pot, add salt and chicken essence to boil, then pour it on top of the hairtail, and sprinkle with shredded green onions.

Tips for steaming tempeh hairtailAfter shredding the green onion leaves, soak them in water and they will bend naturally.

The steps to prepare tempeh fish are as follows:Ingredients: about 1000g of fish, 150g of tempeh, 4 to 6 slices of ginger, 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of sugar, 1 tablespoon of salt, 1 tablespoon of chicken powder, 1 tablespoon of chopped pepper, etc.

1. Prepare a fish and ginger.

2. Remove the belly and gills of the fish, wash and cut into small pieces, add ginger and 1 tablespoon of salt, mix well, and marinate for 1 hour.

3. Pour an appropriate amount of oil into the pot, heat it and fry the fish pieces.

4. Fry the fish on both sides until golden brown.

5. Remove the golden fish pieces and put them in a bowl.

6. Put in the ginger shreds.

7. Sprinkle with tempeh, pour in 2 tablespoons of cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of chicken powder.

8. Spread 1 tablespoon of chopped pepper, pour 1 tablespoon of fried fish oil, and put it in a steamer to steam for 30 minutes.

9. The finished product is completed.

Preparation of dace with tempeh.

1.After cleaning up the dace, cut it into pieces, fry it in a pan, and fry it until it is crispy (this fried is delicious).

2.Finely chop the ginger and garlic, heat the oil at 7 levels, add the ginger and garlic and stir-fry until fragrant.

3.Fill the fried tempeh with the fried dace.

4.After the water is boiled, put the dace and press it for 30 minutes, be sure to pressure the cooker, so that the bones of the dace are also soft and easy to eat.

It's not terrible to encounter cooking problems, just ask more if you don't understand, practice more and test more, and you will always get a satisfactory solution. I hope mine can help you, it's not easy to hit by hand, hope, thank you!!

Tempeh fish, with spiced dried black bean sauce as an ingredient, cooked with chili, rice wine, ginger powder and other seasonings, the fragrance is strong, salty, spicy, is one of the famous local dishes in Hubei. It is very popular as a side meal at home, as a seasoning dish at a banquet, and as a table dish.

In the summer, my family basically does not eat spicy food, and I reduce the amount of chili peppers for this dish; The color is brown and red, delicate and fragrant, the tempeh flavor is strong, salty and fresh and delicious, and it is suitable for wine and meals. Simple. Burn.

Salty and fresh. Twenty minutes.

Ingredients. 600 grams of carp.

30 grams of tempeh.

Accessories. 25 grams of cooking wine.

10 grams of soy sauce.

5 grams of refined salt. 5 grams of sugar.

Green onions to taste. Garlic to taste.

Ginger to taste. 1 star anise.

1 chili pepper. Steps to prepare tempeh fish.

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1.Remove the scales, gills and internal organs of the fresh carp, clean it, add cooking wine and salt it to marinate for 10 minutes.

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2.Prepare green onions, ginger, garlic and tempeh.

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3.Heat oil in a pan and add the fish.

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4.Fry until golden brown on both sides.

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5.Leave the bottom oil in the pan and stir-fry the tempeh.

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6.Add green onions, ginger, garlic and chili peppers and stir-fry until fragrant.

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7.Add soy sauce, sugar, cooking wine, salt.

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8.Pour in water and bring to a boil.

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9.Bring the fish to a boil over high heat, turn to low heat and cook until the soup is dry.

Soy sauce and sugar should be spared, and the sweetness should not be eaten after the dish is cooked.

Preparation: 1 carp, appropriate amount of tempeh, appropriate amount of green onion, ginger and garlic, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of chicken essence, appropriate amount of red pepper.

Production Steps:1To make tempeh paste: Soak an appropriate amount of tempeh in water, wash and drain. Crush with the back of a knife, add minced green onion, ginger and garlic, light soy sauce, cooking wine, sugar, and chicken essence and stir well.

2.Carp processing: Remove the internal organs, scales, wash the carp imitation fish, and cut a few knives on the belly of the fish to make the fish taste good.

4.Put a small amount of oil in the pot, put an appropriate amount of tempeh paste, add an appropriate amount of water to boil, pour in the fried carp, add red pepper and cook for a few minutes.

5.Finally, remove from the pot and sprinkle with chopped green onions to garnish.

Tips:1A few cuts in the belly of the fish can be prepared to promote the flavor of the fish, and the cooked carp meat is more delicious.

2.Tempeh paste can be prepared in advance and stored in the refrigerator for easy cooking.

3.Don't put too much water in the boiling tempeh sauce, otherwise the taste will be relatively light; Don't cook it too long either, otherwise the sauce will become thick.

Ingredients: Tempeh fish is a classic home-cooked dish, which can be paired with staple foods such as rice and steamed buns, and can also be accompanied by some light vegetables, such as zucchini, celery, etc., for a more refreshing and delicious taste.

Summary: Tempeh fish is a traditional home-cooked dish that uses tempeh sauce as a seasoning to create a delicious and delicious taste. When making tempeh fish, we need to pay attention to the preparation of tempeh paste, the processing skills of the carp, and the heat of the fire.

With a certain amount of practice and exploration, I believe that everyone will also make a delicious tempeh fish.