Sweet and sour yellow croaker, the fish itself does not put sugar

Don't put it Sweet and sour yellow croaker Yellow croaker is famous for its tender meat and fresh taste, plus less spines and more meat, which is easy to digest and absorb, so it is very suitable for the elderly, children and sick people. Sweet and sour yellow croaker is my specialty dish, and I use this dish to win the appetite of many friends, especially those who don't like fish. In addition to sweet and sour, there are also cooking methods such as braising croaker, simmering soup, steaming or frying.

Ingredients for 2 Ingredients: Yellow croaker (2 pieces, 350 grams), garlic (1 head), green onion (3 sticks), ginger (1 small piece) Sweet and sour sauce: Shanxi vinegar (8 tablespoons), Haitian Iron Fortified Gold Label Light Soy Sauce King (4 tablespoons), sugar (2 tablespoons), corn starch (1 tablespoon), chicken broth (1 2 tablespoons), water (2 tablespoons) Seasoning:

Oil (1 bowl), salt (1 tablespoon) 1 Wash the yellow croaker, cut three knives on each side of the back of the fish, sprinkle 1 tablespoon of salt and marinate for 20 minutes. 2 Cut the green onion into sections, cut the ginger into shreds, flatten and chop the garlic and put them in a large bowl. 3 Add 8 tablespoons of Shanxi vinegar, 4 tablespoons of Haitian Iron fortified gold label light soy sauce, 2 tablespoons sugar, 1 tablespoon corn starch, 1 2 tablespoons of chicken broth and 2 tablespoons of water, mix well and mix into sweet and sour sauce for later use.

4 Heat 1 bowl of oil, insert bamboo chopsticks and wait for fine bubbles to bubble around it, add yellow croaker and fry on high heat for 30 seconds, change to medium heat and fry for 8 10 minutes until golden brown, remove and drain the oil. 5 Heat 1 tablespoon of oil, pour in the sweet and sour sauce and stir in one direction with a spatula, and cook over medium heat until boiling 6 Drizzle the sauce over the fried yellow croaker and serve.

No sugar cut a few knives obliquely on the yellow croaker, coat the inside and outside of the fish with salt, and pat the starch on the fish. Put the pot on the fire, put in enough oil, soak the fish in oil and fry it until the body is hard, wait for the oil to roll again, fry the fish, pick up the plate, leave a little oil in the pot, put various condiments, thicken with wet powder, and pour it on the fish surface.

750g carp, 5g salt, 4 tbsp soy sauce, 3 tbsp vinegar, 1 piece of ginger, 1 head of garlic, 3 tbsp cooking wine, 1 tbsp starch, 50g tomato paste, 3 pickled red peppers, 50g shallots, 2 tbsp sugar, 1/2 cup broth.

1. Clean the carp after scaling, digging the gills, disemboweling, internal organs, and cramps, wipe the water dry, and use a knife to draw at equal distances on both sides of the fish.

Five, six knives. Rub the carp all over the carp with cooking wine, salt and half of soy sauce and marinate for about 10 minutes; minced ginger and garlic; Half of the chives are finely chopped and half finely shredded; Remove the seeds from the soaked red pepper and cut into shreds; Put the other half of the soy sauce, sugar, vinegar, and half of the starch in a bowl of soup or water to make a sauce.

2. Apply the remaining starch evenly over the whole body of the carp.

3. Put oil in the pot and boil until it is hot, hold the fish tail, fry the fish head a little first, and then slowly slide the fish body into the oil.

4. When both sides are golden brown, remove the dish and set aside.

5. Put about one or two oils in the pot and boil until it is 50% hot, then change the heat to low and fry the ginger, green onion and minced garlic until fragrant.

6. Stir-fry in tomato sauce for about half a minute.

7. Change the heat to cook and thicken the juice.

8. Pour the sauce over the body on the plate, sprinkle with shredded green onions and soaked red peppers.

Sweet and sour carp: 1The key to sweet and sour crispy fish is the bowl of sweet and sour sauce, sweet and sour sauce, which can be mixed in the ratio of 2 parts sugar, 1 part vinegar, and 2 points of water to achieve the best sweet acidity. Of course, this ratio is not a simple formula as 1 plus 1 equals 2, but it is necessary to adjust according to your own appetite to find the most suitable ratio for you.

2.When frying fish, you need to grasp the temperature of the oil, if it is cold, it will not be colored, and if it is too hot, it will not be cooked on the outside and inside, so you must fry it again

The practice of yellow croaker:

1. The yellow croaker is cleaned and the fish body is marked with a flower knife.

2. The fish body is slapped with a layer of dry starch, the fish does not need to be marinated in advance, and there is no fishy smell after the yellow croaker is fried.

3. Heat the oil pan and fry the starch-stained fish in it. With a nonstick pan, just put a little oil and you're good to go.

4. Brown one side and turn it over, and fry the other side until browned.

5. Multiply the fried fish out for later use, the oil at the bottom of the pot does not need to be poured out, mix sugar, vinegar and water starch in advance and pour it into the pot.

6. Add an appropriate amount of tomato sauce to mix the color.

7. After the sweet and sour sauce is boiled, put the fried yellow croaker in it and boil it, turn it over, and let the fish be stained with sweet and sour sauce on both sides.

8. Cover and cook slightly.

9. Sprinkle cooked sesame seeds with fragrant sesame seeds out of the pot, hurry up and try it, it's very simple.

1. Remove the head, scales and internal organs of the yellow croaker, clean it, open it from the middle along the back bone, remove the fish meat on both sides, and then cut it into thin pieces obliquely. Add cooking wine and marinate for 20 minutes. Knock the eggs into a bowl, add the dry starch and beat into a batter.

2. Put oil in the pot, when it is 70% hot on medium heat, evenly coat the fish fillets with egg batter, fry them in oil until golden brown, and drain the oil. Place on a plate.

3. Leave a little oil in the pot, add shredded ginger and stir-fry a few times, add vinegar, sugar, tomato paste, salt and 40ml of water in turn, stir a few times, then add wet starch, stir in one direction with a spatula, and mix into sweet and sour sauce.

4. Quickly pour the prepared sweet and sour sauce on the fried fish fillet.

Nutritional efficacy: grass carp is sweet, warm, non-toxic, enters the liver and stomach meridian; It has the effects of warming the stomach and neutralizing and lowering liver yang, dispelling wind, curing paralysis, intercepting malaria, benefiting the intestines and brightening the eyes; It is mainly used for the treatment of fatigue, wind deficiency headache, hyperactivity of liver yang, high blood pressure, headache, and chronic malaria. Therapeutic effect of green pepper:

Chili pepper has a spicy taste, hot sex, and enters the heart and spleen meridians; It has the effect of dissipating cold in warmth, appetizing and digesting; It is mainly used for the treatment of cold and abdominal pain, vomiting, diarrhea, chilblains, spleen and stomach cold, cold and flu and other symptoms.

1. Ingredients required.

2 yellow croaker, green onion, ginger, garlic, seasoning, noodle sauce, sugar, salt, chicken powder, vinegar, cooking wine, sesame oil.

2. Raw material treatment.

After cleaning the internal organs, change the yellow croaker to a knife, pass the fish with oil, and pour a small amount of oil for home cooking, and the yellow croaker can be fished out by changing color all over the body.

3. Cooking. 1. A small amount of oil, green onion, ginger, garlic, and large cooking pot, then add noodle sauce, sugar, salt, chicken essence, vinegar, cooking wine, sesame oil, and finally add water according to the size of the yellow croaker.

2. Add an appropriate amount of starch to thicken before cooking, and put it on a plate. When serving, remove the fish and pour the soup over the fish.

Ingredients:

Ingredients: 1 yellow croaker (grass carp, carp, etc.) (weighing about 750 grams), 125 grams of sugar, 50 grams of vinegar.

Excipients: 5 grams of gold cake and green plum, 10 grams of green onions, 10 grams of ginger.

Seasoning Marinade: 3 grams of salt, 15 grams of cooking wine, 10 grams of soy sauce, appropriate amount of oil, starch and ginger juice.

Operation:1. Remove phosphorus, fins, gills and internal organs of the fish, cut every 2 cm on both sides of the fish body to the fish bone, and then cut the centimeter along the bone to turn the fish meat up;

2。cut the golden cake and green plum into small cubes and blanch them with boiling water; Heat the oil for 7-8 years, fry the starchy fish over a slight heat, and remove it from the kitchen plate;

3。Heat the bottom oil in the pot, add the green onion and ginger and stir-fry until fragrant, remove the green onion and ginger, put in the soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boil and pour the starch to make sweet and sour sauce, pour it on the fried fish, sprinkle the green plum and the golden cake.

How should you eat yellow croaker? Brother Xia teaches you how to make sweet and sour fish.

1. First, change the fish into a knife, add cooking wine, pepper, salt, green onion, ginger and garlic slices and marinate for 20 minutes, hang the adjusted starch, and fry it.

2. Put ginger and garlic in the pan, stir-fry in tomato sauce, add water, sugar, white vinegar, orange juice, and wet starch and burn it on the fish to eat, and finally put some coriander on top of the fish.

Sweet and sour carp production note:

1. There is a white tendon on both sides of the carp belly that is the same as a thin line, which can be removed to remove the fishy smell.

2. Carp because they have a good umami taste, so they can be made without MSG.

3. Cut the carp and wash it, and soak it in milk for a while to remove the smell and improve the freshness.

4. Carry the fish tail when frying the fish, pour the fish body with hot oil while frying, and then soak it all in oil after shaping.

5. Pay attention to the harmony of flavors when making soup, and grasp the concentration when thickening.

How should you eat yellow croaker? Brother Xia teaches you how to make sweet and sour fish.

The traditional practice of sweet and sour fish in Tianjin.

Sweet and sour yellow croaker: Ingredients: 1 large yellow croaker (about 750 grams), vegetable oil, green onion, ginger, garlic, five-spice powder, brown sugar, balsamic vinegar, sesame oil, refined salt, monosodium glutamate, wet starch and appropriate amounts.

Operation: Wash the yellow croaker, remove the internal organs, gills, etc., obliquely carve the "" shape on its dorsal abdomen (both sides), apply a little refined salt to the inside and outside of the fish, pat on an appropriate amount of dry flour, and set aside.

Put an appropriate amount of vegetable oil in the pot, when it is hot, put in the yellow croaker, fry the yellow croaker over medium heat until the body is hard, and when the oil boils, fry the fish again, take it out and put it on the plate.

Leave a little oil in the pot, add chopped green onions, minced ginger, minced garlic, five-spice powder, brown sugar, balsamic vinegar, sesame oil, and wet starch, and add refined salt and monosodium glutamate.

Function: Nourish qi and blood, clear the pulse and reduce lipids. Suitable for all types of hyperlipidemia.

Ingredients: 1 large yellow croaker (about 750 grams).

Sweet and sour yellow croaker.

Ingredients: 1 yellow croaker, half a carrot, 50 grams of peas, 1 shallot, 1 ginger, 4 cloves of garlic, 2 tablespoons (30ml) of cooking wine, 2 teaspoons (10 grams) of salt, 2 tablespoons (30 grams) of dry starch, 4 tablespoons of tomato paste (60ml), 100ml of water, 2 tablespoons (30ml) of sugar, 2 tablespoons (30ml) of water starch, 1 tablespoon (15ml) of white vinegar

Method:1Remove the scales, fins, and internal organs of the yellow croaker, wash and cut several knives on both sides of the fish, and marinate for 30 minutes with 1 teaspoon of salt and cooking wine.

2.Wash the peas, peel and dice the carrots, chop the chives, ginger and garlic and set aside.

3.Pat the marinated fish on both sides with dry starch, pour wide oil into the pot, when the oil is 8 hot, put it in the pan, fry until both sides are golden brown, drain the oil and put it on a plate.

4.Pour a little oil into a frying pan, weave the chopped green onions, ginger and garlic until fragrant, pour in diced carrots and peas and fry for 2 minutes, add tomato paste, another 1 teaspoon salt, sugar and water, pour in white vinegar, and add water starch to thicken after boiling.

5.Drizzle the stir-fried sweet and sour sauce over the fish.