The practice of coriander fish, the practice of fish flavored seaweed

The preparation of parsley fish is as follows.

1.First, wash and clean the fish, and slice the sides of the fish obliquely a few times so that the fish can better taste.

2.Cut the green onion and ginger into pieces and put them in the belly of the fish.

3.And rub salt on the fish.

4.After bringing the steamer to a boil, add the fish and steam over high heat for 15 minutes.

5.Shred the green onion and ginger.

6.Chop the parsley into minced pieces.

7.Once the fish is steamed, remove it and add the juice from the steamed fish to a bowl.

8.Add Maggi fresh, scallop juice, dark soy sauce (add a little for color mixing) 9Add a little oil to the wok, heat it, add shredded green onion and ginger and stir-fry until fragrant.

10.Pour in the prepared fish juice, bring to a boil, and pour over the fish.

11.Place the shredded green onion, ginger and chopped coriander on top of the fish.

12.Heat oil in a pan, pour the hot oil over the fish, and serve.

Hello friends, first wash the fish, clean the chamber, and slice a few obliquely on both sides of the fish so that the fish can better taste.

Cut the green onion and ginger into pieces and put them in the belly of the fish.

Then rub salt on the fish.

After bringing the steamer to a boil, add the fish and steam over high heat for 15 minutes.

Shred the green onion and ginger and mince the coriander.

Once the fish is steamed, remove it and add the juice from the steamed fish to a bowl.

Add Maggi fresh, scallop juice, dark soy sauce (add a little to mix the color) Add a little oil to the wok and heat it, then add the shredded green onion and ginger and stir-fry until fragrant.

Pour in the prepared fish juice, bring to a boil, and pour over the fish.

Place the shredded green onion, ginger and chopped coriander on top of the fish.

Heat the oil in a pan and pour the hot oil over the fish.

The taste of coriander fish is delicious, and the nutritional value is also very high, which is more conducive to the absorption and health of the human body, thank you.

Cut the fish into cubes, fry it in oil, add hot water to the light soy sauce and cook it, and finally add the coriander.

Hunan vegetable fish, you can make this fish more delicious, and then you can marinate it, so that it can make him eat more delicious and delicious, so this can also make him have a very good simple statement.

Material. Ingredients: 300 grams of seaweed, 25 grams of green onions, 15 grams of garlic, 10 grams of ginger, and 25 grams of soaked red pepper.

Prepare 1 gram of salt, 15 grams of sugar, 5 grams of vinegar, 1 gram of soy sauce, 50 grams of broth or water, 15 grams of wet starch, and 100 grams of cooking oil.

Method. Step 1: Wash the seaweed, remove the old skin and leaves, and cut it into thick slices.

Step 2: Cut the green onion into chopped green onions, chop the garlic into garlic cloves, mince the ginger, and chop the red pepper into minced pieces for later use.

Step 3: Mix all the seasonings into a juice and set aside.

Fourth, heat the oil in the tonic pot, soak the red pepper minced garlic and ginger, and fry the fragrant oil and turn red.

Step 5: Add the seaweed and stir-fry until the seaweed is slightly soft.

Step 6: Pour in the sauce and chopped green onion and stir-fry well.

Fish flavor is one of the main traditional flavors of Sichuan cuisine. It is a unique faction in Sichuan cuisine, and the reason why there is no fish and fish flavor is because of the pickled fish chili pepper used. The commonly eaten fish coriander has fish-flavored eggplant strips.

Preparation of fish-flavored eggplant strips:

Ingredients: eggplant, salt, pickled chili, pickled ginger, chopped green onion, light soy sauce, garlic, cooking wine, vinegar, sesame oil, water, sugar, Pixian bean paste, starch.

Method: 1. Peel the eggplant strips after washing, and put an appropriate amount of dry starch in the old cracks.

2. After frying in the oil pan, take out and set aside, chop the pickled pepper, pickled ginger, green onion, Pixian Hesheng bean paste, and set aside after the garlic is broken;

3. Mix light soy sauce, sugar, vinegar, cooking wine, sesame oil, salt and water into fish-flavored sauce for later use;

4. Heat the pan with an appropriate amount of cooking oil, add pickled peppers, pickled ginger, minced garlic and stir-fry until fragrant, then add bean paste and stir-fry until fragrant.

5. Add the sauce to boil, add the eggplant strips and stir-fry, finally add an appropriate amount of wet starch to thicken, and sprinkle in chopped green onions after the source is rotten out of the pot.

1. The young leaves of fish coriander picked from the soil can also be bought back in the vegetable market.

2. Wash with water and cut into smaller sections, or into foam.

3. Prepare chopped green onions, ginger, garlic paste, and garlic sprouts.

4. Put chopped green onions on the fish coriander, then sprinkle a small amount of salt and monosodium glutamate in turn, and drizzle with oil chili, sesame oil, soy sauce and balsamic vinegar.

5. Mix well to make it more flavorful.

The preparation of the three-go ayu is as follows:Ingredients: Ayu.

Excipients: salt, oil, green onion, ginger and garlic, ingredients, cooking wine, sugar, soy sauce, water, coriander.

1. Remove the internal organs of the sweetfish and clean it, and cut a few knives on the surface and salted it for a while.

2. After the oil pan is heated, add the fish, fry until golden brown, add the green onion, ginger, garlic and ingredients and stir-fry until fragrant.

3. Pour in the cooking wine and stir-fry until fragrant, and pour sugar, soy sauce, white vinegar and water into the pot.

4. Add salt to taste the soup and sprinkle with coriander.

The nutritional value of ayu1. Enhance the strong resistance of eggplant: the protein content of sweetfish is not low, and proper consumption can promote the strength of humoral immunity to a certain extent. It is rich in vitamin A, which helps to improve the resistance of the respiratory mucosa to viruses, so it has a good ability to enhance resistance.

2. Protect your eyes: Because the fat components contained in sweetfish are basically unsaturated fatty acids, and the main component of the eyes is this nutrient component. Long-term and appropriate consumption of some sweetfish is conducive to promoting eye health, which can have the effect of protecting the eyes to a certain extent.

3. Supplemental nutrition: The rich nutrients contained in the sweetfish are the nutrients required by the human body, especially the high-quality protein, which is conducive to maintaining the physiological functions of the human body, including many calcium, magnesium, potassium and other minerals.

Here's a simple and easy way to do it::

Materials required for the rolling:

1 sweetfish (about 500 grams)

Salt to taste. Ginger split to an appropriate amount.

Chopped green onion to taste.

Cooking wine to taste.

Light soy sauce to taste.

Steamed fish soy sauce to taste.

Cooking oil to taste.

Method:1Remove the scales, gills, and internal organs of the sweetfish, wash it, and cut it diagonally twice with a knife (for easy flavor and even cooking).

2.Rub the whole body of the fish with salt and sprinkle a layer of chopped green onions.

3.Spread it on the inside of the steaming tray and spread a few slices of ginger on the fish.

4.Mix light soy sauce, cooking wine, steamed fish soy sauce and an appropriate amount of water, stir well, and pour over the fish.

5.Before serving, put water in the pot, boil the water, put it on a plate and steam for 15 to 20 minutes, and steam on high heat.

6.After removing the steamed sweetfish, drizzle with hot oil and sprinkle with some chopped green onions.

Tips: Ayu is generally fat, fat but not greasy, so you should rub more when you wipe the fish with salt.

Ayu is inherently delicious, and only a small amount of soy sauce is needed during the steaming process to enhance the freshness, so that the original flavor of the fish is preserved and the taste is delicious.

Ayu is a kind of fish that everyone likes to eat, the body of the ayu is slender, the head is pointed, the adult ayu is generally about 17 cm, the weight is more than one or two, the ayu is a small fish species, the ayu is distributed in many places in our country, the life of the ayu is very short, just like a herbaceous plant, only one year of life, so the ayu is also known as the year fish, the seedlings of the ayu overwinter in the seawater, and grow in the river in spring.

Ingredients and seasonings.

2 tablespoons chili paste.

Salt to taste. Sugar to taste.

1 scoop of vinegar. Cooking wine 2 spoons Hall and Hui.

Wild cotyledon to taste.

Coriander, green onions, garlic to taste.

Ayu 2 pounds, 1 piece.

Ayu preparation and steps.

Step 1. Heat the ginger slices in oil, stir-fry the chili sauce and add water! 400ml！Preferably mineral water.

Step 2. After boiling the soup! Put salt, sugar, plum chicken powder, cooking wine, vinegar.

Step 3. Put the fish in and simmer over low heat for about 10 minutes!

Step 4. When the soup is halved, add minced coriander, chopped green onions, minced garlic, and remove from the pot!

<> "How to make spicy pickled cabbage fish."

Stir-fry chives, ginger, garlic, and Hua Fan, Tan Sleepy Peppers, then add sauerkraut cubes and stir-fry until fragrant, eco-soy sauce, 1 tablespoon oyster sauce, appropriate amount of salt and sugar.

Then add water to boil the side dishes, and when cooked, remove the vegetables and spread them on the bottom of the plate.

Add the fish fillets, boil until the water boils, even the soup is poured into a bowl, put the green and red pepper rings in hot oil, add some green peppercorns, and splash on the fish fillets.

Sauerkraut fish x main ingredient 1 carp (about 1000 grams), 250 grams of aged pickled green sauerkraut. Excipients 1 egg white, 40 grams of mixed oil, 1250 grams of soup, 4 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 25 grams of pickled chili powder, 10 Sichuan peppercorns, 3 grams of ginger slices, 7 grams of garlic cloves.

Method Remove the scales, gills, abdomen, and internal organs of the carp and wash them, remove the two fish flesh with a knife, split the fish head, and make the money bone into pieces. Wash the pickled cabbage and cut it into sections.

2. Put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, and garlic cloves to fry the fragrance, pour in the pickled green cabbage and stir-fry to bring out the flavor, add soup to boil, add fish heads and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and Hu Xiangtong noodles for later use.

3. Cut the fish oblique blade into a centimeter of knife fish fillet, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well, so that the fish fillet is evenly coated with a layer of egg pulp.

4. After boiling the soup in the pot to bring out the flavor, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced peppers until flavorful, then pour them into a soup pot and cook for 1 to 2 minutes. Wait until the fish pieces are raw until cooked, add monosodium glutamate, and pour them into the soup pot.

Sauerkraut. 300g

Grass carp. 1000g of excipients. Oil.

Amount. Salt. Amount. Cornstarch. Amount. Ginger.

Amount. Dried chili peppers.

10 pcs. Pepper.

Amount. Wine.

Amount. Coriander.

Amount. Cucumber. 1 root. Vinegar.

Amount. Pepper.

Amount. Steps.

1.Prepare 1 grass carp.

2.Sauerkraut, dried chilies, ginger and peppercorns are all ready.

3.First, cut the fish on both sides. Cut the fish bones into smaller pieces.

4.Cut up the fish and cut it into small slices.

5.Mix the sliced fish fillets with cooking wine, vinegar, salt, pepper and cornstarch and marinate for half an hour.

6.Heat the oil in a pan, and remove the lower half of the peppercorns and dried peppers to burst out the flavor.

7.Directly use the oil that has just burst the chili pepper to put the ginger shreds, and then put in the fish bones and fish heads to fry them.

8.Pour in the cooking wine.

9.Add an appropriate amount of water and bring to a boil.

10.Cook until the fish head is almost cooked, and pour in the sauerkraut.

11.Add salt and pepper.

12.After boiling again, put the marinated fish fillets down and boil in turn.

13.Finally, put the cucumber down.

14.Serve out the boiled sauerkraut fish and put the remaining dried chilies and peppercorns on top.

15.Remove from heat. Heat oil. Pour the oil directly over the dried chili peppers on top of the sauerkraut fish.

16.Sprinkle with some coriander. Finish.

1. Freshness: Fish coriander contains a large number of aromatic substances and smells, which are often used as condiments to cook various foods, which can not only effectively remove the sharp smell of ingredients, but also play a good role in improving freshness and making food more attractive.

2. Supplement nutrition: Fish coriander is a vegetable with high nutritional value, rich in protein and carbohydrates, which can be absorbed by the human body in time. In addition, fish coriander is rich in vitamins, niacin, choline, etc., and eating fish coriander can supplement human nutrition and promote the body's metabolism, which has a good effect on improving physical fitness.