Do you need salt to roast braised word fish at noon?

It needs to be salted. If you salt it, it will remove the flavor of the fish and kill it.

First of all, it is a must for the fish to be fresh. It is best to choose fresh fish weighing about one and a half catties, and after slaughtering, there can be about a catty of meat in the pot. Secondly, it is absolutely not allowed to over-oil before burning.

As soon as the oil passes, the umami is covered by the smell of oil, and the fish loses its elastic taste. Third, don't be afraid to put the material when cooking braised fish at home. Fish is not bad for stewing, on the contrary, the more it is stewed, the more flavorful it becomes.

When the juice is reduced over high heat, the flavor of the condiments is incorporated into the fish, making it a superb dish for rice. As for the specific method, it is actually very simple, a pound and a half of fresh fish is slaughtered clean, and the fish body is opened a few times, and put aside for later use. Put an appropriate amount of oil in the pot and simmer over low heat, add Sichuan pepper, dried chili, ginger slices, and green onion segments and stir-fry slightly, then pour in soy sauce, salt, sugar, and a small amount of vinegar to fry the sauce.

Place the fish in a pan, fry both sides slightly with the sauce and add water. It's okay to keep simmering over medium heat, just watch not to stick to the pot, and the rest can be left to time. (According to personal taste, you can add some salt in the middle of the roast; Drizzle two drops of vinegar less; If you love coriander, you can also put a little. ）

Of course, if you don't marinate it without salt, the fish will smell very fishy.

It is of course that the braised word fish should be salted at noon. Because salt the fish before cooking it. This will make the fish taste better.

Braised crucian carp at noon, this should be salted first, so that the fried fish is particularly fragrant.

Braised fish does not need to be marinated. After a few years, the salty fish will lose its delicious taste. You'd better cook and eat freshly.

It's up to you, I don't use salt to marinate braised fish, I use green onions, ginger and garlic cooking wine to marinate it.

Hello, because the fish is boiled at noon, it is still necessary to marinate it with salt, and then fry it again, it will taste more fragrant and fresh.

It must be salted, otherwise the fish will be tasteless.

The braised fish should also be salted at noon. In this way, the fish can have a more salty taste.

Then you have to put some salt, so it will taste good and it will be more delicious.

As long as it is washed, it can be salted and the fish will taste even better.

You can put a little salt on it.

It's better to deal with it this way, otherwise it will be very bad and the taste will not be up to all kinds of standards.

Hello, if you want to cook braised fish, you have to marinate it for half an hour in advance. The fish that comes out of that way has a taste.

First of all, the fish should be marinated to taste, and there is no need to add seasoning sauce in the process.

I think I like it too, I think this is to marinate it better and more flavorful.

Braised fish needs to be salted, and an appropriate amount can also be added with soy sauce, mainly according to personal taste.

Ingredients: 1 grass carp.

Excipients: wild pepper, 30 grams, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon soy sauce, 1 green onion, 1 piece of pickled ginger, 1 teaspoon chicken broth mix, 1 tablespoon cooking wine, 35 grams of sweet potato starch, 5 cloves of garlic, 15 grams of Sichuan peppercorns, 1 tablespoon of bean paste, 1 teaspoon of pepper, 1 tablespoon of vinegar, a little fennel, 1 star anise.

1. After the grass carp is cleaned up, wash the baby chain and drain the water, clean it up, and cut the fish into pieces.

2. Cut the wild pepper into sections and slice the ginger.

3. Cut off the green onions and coriander, and cut the garlic into thick slices.

4. Then add salt, cooking wine, pepper and sweet potato starch to marinate, slightly more starch and liquid scattering.

5. Put the marinated fish in oil, use high heat, and let the fish fry a little in the oil pan, and you can fish it all up.

6. Heat the oil in a pan, add vegetable oil, pour in the pickled ginger and pickled pepper, sprinkle a large handful of dried peppercorns and 1 tablespoon of bean paste and stir-fry the red oil.

7. Add 1 tablespoon of soy sauce, add star anise and fennel, and stir-fry until fragrant.

8. Add an appropriate amount of water and half a spoon of sugar to the pot.

9. After boiling, put the fried fish pieces in, add 1 tablespoon of Qi's wine and half a spoon of chicken powder, and shake the pot slightly in the middle to let the soup cover the upper half of the fish.

10. Put in the green onion section and simmer for 5 minutes, turn off the heat, put a large spoon of vinegar, and it is done.

It should be marinated first, so that it can absorb the flavor.

Braised Fish Cooking Method:

1. Remove the gills, scales, dissection and clean the fish;

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one tablespoon of oil in the pot, boil until it is hot, and stir-fry the ginger, garlic and green onion on low heat until fragrant.

4. Pour in the braised sauce (60g can cook a pound of fish or meat).

5. Add about a pound of soup or water or beer and simmer for 30 minutes, after the soup is thick, scoop up the fish and put it on a plate for later use.

6. After thickening the soup in the pot, pour it into the fish plate, sprinkle with coriander and chopped green onion and make a delicious braised fish.

1. Braised fish needs to be salted in an appropriate amount, and more soy sauce can also be added, mainly according to personal taste.

Second, the practice. Preparation of braised fish.

Ingredients: herring.

Excipients: shallot, dark soy sauce, light soy sauce, sugar, ginger, monosodium glutamate.

Steps:1Cut off the shallots after cleaning;

2.Wash and slice the ginger.

3.Remove the scales of the herring and dry it with paper;

4.Heat the pan with cold oil;

5.Add sliced ginger until fragrant;

6.Carefully place the fish on top of the ginger slices and fry over low heat;

7.Turn over after half a minute;

8.Add light soy sauce.

9.and dark soy sauce;

10.Add boiling water to half of the fish and cook over high heat;

11.After a minute, add half a teaspoon of sugar;

12.When there is not much soup left, add shallots and burn for a while, then add some monosodium glutamate, and you can get out of the pot.

1 The traditional practice is to use pomfret.

Braised Zheng fish is a relatively common home-cooked dish, for the traditional braised fish, it is generally made of pomfret, this fish is delicious, the fish bones are less, and for the human body, it also has the effect of nourishing qi and blood, benefiting the stomach and spleen.

However, there are no specific regulations on the types of fish used in braised fish, and the more common carp, grass carp, crucian carp, and hairtail fish can be used to make braised fish, so it is recommended that you can choose according to your personal taste and hobbies.

2. It is recommended to put it before getting out of the pot.

Because braised fish is generally made with more soy sauce, light soy sauce, oyster sauce, vinegar and other seasonings, and these seasonings themselves contain a certain amount of salt, so in fact, braised fish itself has a certain salty taste.

If you feel that the taste is too light, then it is recommended to sprinkle some salt before cooking, so as not to put salt too early and affect the taste of the fish.

320-30 minutes or so.

Braised fish is generally made with whole fish, so it is relatively difficult to taste, and it generally needs to be stewed for a certain amount of time to make the fish flavorful, and the stewing time has a certain relationship with the size of the fish.

For normal-sized fish, it is recommended to simmer on medium-low heat for about 20-30 minutes, then turn on high heat to reduce the juice, and then sprinkle chopped green onions to enhance the flavor after the juice is collected, so that the stewed braised fish will taste better.

4 is relatively high.

Because braised fish is generally fried before stewing, and seasonings with more tomato will be added during the stewing process, such as light soy sauce, dark soy sauce, oyster sauce, sugar, etc.

Therefore, compared with other cooking methods, the calories and fat of braised fish are still relatively high, generally the calories per 100 grams of braised fish are about 124 kcal, and the fat content is grams, so when eating braised fish, we should also pay attention to controlling the amount of food silver.

Ingredients: 2 carp, ginger, 5 grams of garlic, 2 dried red peppers, green onions, 2 grams of sugar, 2 teaspoons of soy sauce, 2 teaspoons of cooking wine, oil, salt.

Method] Remove the internal organs of the pomfret, wash it, make a few cuts on the side, and marinate it with a pinch of salt and 1 teaspoon of cooking wine for 15 minutes. Slice garlic and ginger separately, chop green onions, and cut red peppers into rings;

2.Heat oil in a pan, add the pomfret and fry on low heat until golden brown on both sides;

3.Add garlic slices, ginger slices, red pepper rings, then add cooking wine, soy sauce and an appropriate amount of water, cook over low heat until cooked through, add sugar and salt to taste, and sprinkle chopped green onions on the plate.

Method 1: Prepare the ingredients.

Ingredients: braised fish carp (one catty, gills, scales, belly, clean up) Accessories: about half a tael of cooked chicken (cut into thin slices) half a tael of fresh mushrooms (sliced) and half a tael of bamboo shoots (boil in boiling water for about five minutes after slicing into thin slices).

Seasoning: Half a halt of green onions, cut into sections. A small piece of old ginger, sliced. 2 cloves of garlic, sliced. Two tablespoons of soy sauce. 1 tablespoon starch mixed with water to make a sauce. 1 tablespoon cooking wine. A spoonful of sesame oil. Salt and chicken essence to taste.

Cooking method: 1. After the fish is cramped, draw it at an equal distance on both sides of the fish body.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.