How to bake fish, how to cook fire baked fish

Ingredients: 5000 grams of herring Seasoning: 200 grams of soy sauce, 15 grams of vinegar, 50 grams of shallots, 50 grams of sugar, 50 grams of ginger, 15 grams of star anise, 50 grams of sesame oil, 60 grams of salt.

How to bake fish on fire:

1. Remove the scales, head, tail and internal organs of the fish, cut it in half, remove the middle spine and wash it, use a slope blade to cut it into 1 cm thick fish pieces, marinate it with 50 ml of refined salt and nitrate water for about 1 hour, take it out and spread it on a cleaning cloth to dry;

2. First apply sesame oil to the iron grate, and place the fish neatly on it;

3. Put the ashes of burning sesame straw or sorghum straw into the cauldron, evenly sprinkle a layer of sawdust (fir is the best), use two thin iron rods on the cauldron, put the iron grate on the iron rod, cover the canopy, and smoke for 5 minutes;

4. Then take off the smoked canopy, turn the fish over, smoke it for another 3 minutes according to the above method, and the fish pieces will be smoked;

5. Put the smoked fish pieces in the cauldron, add 50 grams of green onion knots, ginger pieces (pat loose), star anise, sugar, soy sauce and vinegar, add water to submerge, boil over medium heat, and simmer for about 30 minutes;

6. When serving, change the knife and cut it into small pieces and stack it on the plate.

A home-cooked way to grill fish.

1. How long should the grilled fish be grilled?

There are many ways to think about it in life, so the time required for different cooking methods is also different. The internal organs and scales of the fish are washed before cooking, and the next step is to marinate the fish, which generally becomes more flavorful the longer it is marinated. In the process of marinating the fish, the sauce should be prepared, the honey, pepper and light soy sauce should be stirred evenly on the fish, and after the fish is marinated, it will be placed directly in the middle of the oven, and after 20 minutes, it will be turned over and continue to brush with the sauce, and finally it can be grilled for 20 minutes.

2. What kind of fish should be used for grilled fish?

The choice of grilled fish is related to fish and personal dietary preferences, but crucian carp, carp, black fish and grass carp are all common choices. Regardless of whether the grilled fish is grilled or the type of fish is chosen, the cooking method is the same. For example, if you want to add more flavor to grilled fish, it needs to be marinated for a period of time after cleaning, and it is best to add salt and cooking wine in the marinating process.

Next, consider putting it in the oven, and you can also put some side dishes in the bottom of the baking sheet, which is usually taken out several times during the baking process to brush the oil.

3. A complete list of barbecue fish practices.

The method of grilling fish is not complicated, first of all, the fresh fish is cleaned, and cut in half from the fish belly**, and then sprinkled with an appropriate amount of salt, cooking wine, pepper and cumin powder for marinating, and at the same time, if you want to remove the fishy smell, you can also put ginger. Generally, after marinating for half an hour, the fish meat is placed in the prepared tin foil, and at the same time, the fish maw and fish skin are coated with ingredients and cooking oil, and then the packaged tin foil is placed in an electric ceramic stove and baked over low heat for 15 minutes before eating.

4. How to grill fish.

There are many practices to consider in life, first of all, the fish is cleaned and split in half, and poured in edible salt and cooking wine for pickling, and in the process of pickling, the baking tray should be prepared, it is best to smear a layer of oil in the baking tray, and when the fish is marinated, it is directly placed in the baking tray. It is generally placed in the middle layer and baked, and then turned to the other side after 20 minutes, and at the same time, the prepared side dishes, such as diced onions and cabbage leaves, are spread under the baking sheet, and finally they can be taken out and eaten in half an hour.

5. The practice of charcoal-grilled fish.

The method of charcoal grilled fish is very simple, first of all, the prepared grass carp is cleaned, and then the grass carp is cut from the middle, and the appropriate amount of salt and cooking wine is added to marinate, which generally takes half an hour. In the process of pickling, you should fry your favorite side dishes for later use, and then put the fish on the grill, and constantly brush the vegetable oil during the grilling process, when the orange peel turns brown, then sprinkle cooking wine and seasonings, and then pour the prepared side dishes into it when the fish is cooked.

The practice of braised fish is detailed Cuisine and efficacy: Northeast cuisine Recipes for replenishing deficiency and nourishing the body Malnutrition recipes Taste: salty and sweet Process:

Braised Braised Fish Production Materials: Ingredients: 1000 grams of fish Accessories:

80 grams of lard (plate oil) Seasoning: 10 grams of vinegar, 50 grams of garlic (white skin), 6 grams of salt, 5 grams of shallots, 20 grams of sugar, 50 grams of vegetable oil, 10 grams of ginger juice, 30 grams of white sugar, 3 grams of star anise, 3 grams of monosodium glutamate, 2 grams of ginger, 5 grams of starch (corn), 25 grams of cooking wine, 30 grams of soy sauce The characteristics of braised fish: dark red in color, bright sauce, salty and sweet taste, delicate and delicious.

Teach you how to make braised fish, how to make braised fish to be delicious1Fish (squid) to slaughter, gills, scales and internal organs, wash and control drying, on both sides of the oblique cross knife, chop into two sections, with ginger juice, cooking wine marinate; 2.Slice the oil into small cubes; 3.

20 grams of garlic slices, 30 grams of diced, green onion and ginger shredded; 4.Add oil to the frying spoon, cook until it is hot, first put the head of the fish, and then the tail of the fish. Add the oil and diced garlic to golden brown and remove together; 5.

Add the star anise cloves to the spoon, bring out the fragrance, burst the pot with shredded green onions, shredded ginger and garlic slices, cook cooking wine, add broth, spoon the fish, fat dices and garlic dices, and burn them together; 6.Wait for the soup to open and skim the foam, cover and turn to a slight fire, turn the fish into the flavor to collect the juice, add the sugar color, adjust the mouth, put the fish on the plate, hook a little thick with the remaining juice, pour the oil, and pour it on the fish. Tips for making braised fish:

1. ?When the fish is fished, the soup should be covered with the fish, and the juice should be poured on the fish with a hand spoon when collecting the juice to make the fish taste on the front; 2.

Tips-Food Restraint: Fish: Avoid drinking tea before and after eating fish.

Grilled fish with fresh milk.

Grilled fish with fresh milk. Main materials and auxiliary materials

Red carp750g 15g ginger slices.

Fresh milk200g garlic cloves15 grams.

Refined salt4 g onion 50 grams.

MSG2 grams of bay leaves4 tablets.

Pepper20 grams of Fuqiang powder.

Butter50g eggs1 pc.

Sugar15 grams.

Wet starch 25 g vegetable oil750 grams.

Cooking wine20 g soy sauce10 grams.

Sichuan pepper water 10 grams of green onions25 grams.

Cabbage leaves250g stock 500g.

Carrots100 grams.

Preparation 1Scrape the scales of the fresh fish, dig the gills and remove the internal organs, wash them, chop the willow leaf flower knife, mix and marinate for 15 minutes with salt (grams), cooking wine (10 grams), pepper water, soy sauce, green onions, and ginger slices. Wet starch, eggs into a paste, marinated fish batter, into the hot oil pan fried golden brown (the color can not be dark), put the fish into the baking dish, add soup (250 grams), salt (2 grams), cooking wine, pepper (grams), garlic cloves, then wash the carrots, slice on the fish, cover the cabbage leaves into the oven, bake at 200 oven temperature for 15 minutes, remove the carrots, cabbage and small ingredients, the fish is put into the plate, the original soup is set aside.

2.Put the soup pot on the fire, add butter and heat over low heat, put in the shallots (wash and cut into pieces), fry until slightly yellow, remove the green onions and retain oil, fry the flour and fry the yellow when the soup is fragrant, and then add the original juice of the grilled fish, salt (grams), sugar, pepper, bay leaves, and the original juice of the grilled fish, salt (gram), sugar, pepper, bay leaves, low heat and thick, add milk to the pot, burn until thick and pour it on the fish, then put it into the oven, and bake for 2 minutes.

The key to the process This dish is made by the method of roasting, the flavor is unique, the fresh fish is hung before roasting, fried over medium heat, but the color can not be dark, the apricot yellow color must be maintained, the soup can not be baked when baking, the furnace temperature and time should be strictly controlled. The cream juice should be thick and delicate, without lumps, and can be passed through the basket if necessary.

Flavor characteristics "Fresh milk grilled fish" is milky white and slightly yellow in color, rich in cream and fragrant, fresh and salty in taste, fresh and tender in texture, and rich in nutrition.

250g of small fish

Ginger to taste, salt to taste.

Soy sauce to taste. Cooking wine to taste.

Steamed fish drum oil to taste.

Number of diners: Step 1

Wash the small fish.

2 ginger, finely chopped. 3Put the washed fish in a bowl and add salt.

4Add cooking wine.

5Add the soy sauce.

6Add the steamed fish drum oil.

7. Finally, add the chopped ginger and shake it evenly. Marinate for 1 hour.

8. Line a baking sheet with tin and platinum foil.

9. Put the small fish in turn.

10 into the oven 180 degrees. Heat for 15-20 minutes.

11 Done. Question: Is it OK to use an air fryer?

Is it okay to do it with an air fryer.

How long does it take to ask a question?

Question: Well, thank you.

Step 1: A grass carp weighing about 3 catties is killed alive and soaked in a sauce bowl with more than a dozen spices for 3 to 5 minutes.

Step 2: Then sandwich it on a large iron tong, sprinkle cumin and other barbecue spices, first cook the fish over high heat, then roast it over low heat until it is nine ripe, then brush it with special seasonings, and then put it in a large iron box.

Step 3: The chef prepares the spice oil in a pot and pours it evenly over the back of the fish. The cooked fish is soaked in an enticing sauce, and after entering the mouth, the aroma of this barbecue, the skin of the fish has a unique burnt aroma, and the taste is mellow and the aftertaste is endless.

The fresh aroma of the fish and the aroma of the sauce are mixed to produce a very peculiar aroma that rushes straight to your taste buds, and a feeling of wanting to stop making you can't stop chopsticks.

Step 4: The fish is almost eaten, and after the fish aroma and the flavor of the sauce are fused, you can start to put in the side dishes (potatoes, bean sprouts, lettuce, tripe, etc.) and eat it, which is delicious!

The kitchen is steaming hot in the morning, and this is the moment to enjoy a delicious meal in peace, and the breakfast grilled fish with ice powder.

Teach you how to grill fish in a simple and delicious way.

Grilled fish is no worse than the outside.

How to make it.

Step 1: Prepare the ingredients. 1 grass carp (about 2 catties), an appropriate amount of dried chili pepper (the amount can be put according to your taste), an appropriate amount of Sichuan pepper, 1 green onion, an appropriate amount of ginger, and an appropriate amount of garlic. Garnishes: appropriate amount of shiitake mushrooms, appropriate amount of winter melon (choose the side dishes according to your preference).

Step 2: Cut the dried chili peppers into sections, cut the garlic, slice the ginger, cut the green onion, slice the shiitake mushrooms, and slice the winter melon for later use.

Step 3: Start packing up the fish. Remove the scales and guts of the fish (this step can be helped by the fish seller), and then remove the black membrane of the abdomen and the fishing line.

Next, use a kitchen towel to absorb the water from the surface of the fish. Finally, slice the whole piece of fish and take out the fish bones, as shown in the picture. (When slicing the fish, you can use a clean rag to press the fish to prevent it from slipping.)

Step 5: Start marinating the fish. Spread a spoonful of salt, 2 tablespoons of cooking wine, and marinate the ginger and green onions on the fish for 20 minutes.

Step 6: Remove the fish and drain after marinating. Then place in a baking tray lined with baking paper, as shown in the picture. Next, put it in a preheated oven and bake at 210 degrees for 15 minutes. (You can turn the dough once in between.) ）

Step 7: After baking, take it out, brush a layer of cooking oil evenly on the surface of the fish, and sprinkle with a little chili powder, barbecue sauce and cumin.

Step 8: Bake in the oven at 210 degrees for 10 minutes.

Step 9: At this time, boil a pot of water and blanch the side dishes, as shown in the picture. (Side dishes can also be stir-fried.) Personally, I think it is more refreshing to eat after blanching. In short, this one is as good as you like. ）

Step 11: The fish is grilled. The fragrance is strong

Step 12: Place the grilled fish on top of the side dishes.

Step 13: Start stir-frying. Pour an appropriate amount of oil into the pot, and after the oil is hot, add 1 tablespoon of Pixian bean paste, dried chili pepper segments, and Sichuan peppercorns to stir-fry until fragrant and red oil.

Step 14: Put the garlic in the pot and stir-fry until fragrant.

Step 15: Pour 1 bowl of hot water into the pot, then add 2 tablespoons of light soy sauce, 1 tablespoon of sugar and a pinch of salt to taste. Turn off the heat when it boils.

Tips. 1. If the fish is relatively large, the roasting time should be extended accordingly.

2. When stir-frying, you can also put some hot pot base to make it taste better.

3. When eating, it is recommended to eat while heating, the taste is better.

Grilled fish face method: The fish face is fascia-removed. Marinate with salt and wine.

Then coat with a little starch. In hot oil you fry golden brown on both sides. In a separate pan, fry the fish in hot oil until golden brown on both sides.

Put a little oil in a clean pan and stir-fry the garlic until fragrant, add the Japanese fried tofu, then pour in the fish pieces, put the hoisin sauce and dark soy sauce, a little salt, and a little wine. Cook together slightly and remove from the pan.

Other steps to make grilled fish face step 1Clean the face of the fish2Ginger, garlic, chili pepper Cut into small pieces 3

Put the fish face in a large basin and put all the ingredients in the accessories into it4All the materials in the excipients are put into 5Mix well and marinate for about 3 hours 6

Line a baking tray with tin foil, put the fish face on top and put in the oven at 210 degrees for 20 minutes. 7.Grilled fish with a layer of red oil on the face8

Delicious grilled fish face sprinkled with a dash of parsley leaves on a plate.

1. First of all, prepare the ingredients we need, a fish of appropriate size, as for the choice of varieties can be determined according to personal preferences, friends who don't like fish bones can choose sea bass and fish with fewer bones, and then the fish is processed and marked with a flower knife, the salt, cooking wine, pepper on the fish body is evenly smeared, and then put in the green onion and ginger to marinate for two hours.

2. In the process of waiting for the pickling of the fish, you can prepare some side dishes, such as potatoes, lotus root, etc., which are some of the side dishes we commonly use, and you can also prepare some bean sprouts, etc., subject to personal preference, but pay attention to the ease of cookability of the side dishes, some things are easy to cook, and some things are more difficult to cook, so you can blanch the more difficult side dishes with a piece of water, or pass the oil.

3. After that, spread the tin foil on the baking sheet, pour in the cooking oil that we commonly use, and spread it evenly with a brush to avoid sticky in the process of grilling the fish.

4. Then put the marinated fish on the tin foil, also evenly smear the oil, preheat the oven to 210 degrees, after preheating, send the fish into the oven and bake it at 210 degrees for about 30 minutes, if the fish is too large, you can also extend the baking time slightly.

5. When it has been baked for about 20 minutes, you need to take out the fish and brush the surface with a layer of oil.

6. At this time, we can prepare side dishes, pour oil into the pot, wait for the oil temperature to rise, pour in the bean paste or hot pot base, add ginger and garlic seasoning, stir-fry the fragrance, and then add the side dishes prepared before, stir-fry to taste.