How to make honey fish delicious? How to make fish pockets?

Salt and pepper cuttlefish.

Ingredients: 500 grams of cuttlefish, 2 teaspoons of wine, 1 egg white, 1 teaspoon of white pepper, 1 teaspoon of salt, 4 tablespoons of sweet potato powder.

Method 1Mix the cuttlefish with the seasoning.

2.Heat the frying oil (about one-third of the pan), stir the sweet potato flour into the marinated cuttlefish, put it in the oil and fry until cooked.

3.Wash the pot, boil it dry on the fire, then add the fried and drained cuttlefish to the pot, stir-fry with pepper and salt, and wait for the salt and pepper to dip all over the cuttlefish, and then you can start the pot.

Cuttlefish rice cake.

Ingredients: 1 large pickled cuttlefish bought at a Korean supermarket (you can also marinate it with Korean hot sauce and garlic by yourself).

A pinch of green onion, onion, green pepper and chili, 1 tablespoon of Korean hot sauce, 6 small rice cakes.

Method 1: Cut the cuttlefish into small pieces with scissors;

2. Flat-bottomed non-stick pan, do not put oil, heat the pot, put the cuttlefish in the pot, put a small amount of water, Korean chili paste, and green onions, onions, green peppers, chili peppers, and rice cakes.

2. Cover the pot and cook for a few minutes, open the lid and cook until the soup is viscous, and remove from the pot! Let's eat!

Stir-fried cuttlefish with leeks.

Ingredients: 20 soaks of cuttlefish, half a pound of leeks cut into sections, a little peanut oil, a little salt, a little chicken essence, a little garlic, a little ginger.

Method 1Heat the oil in a pan and stir-fry the garlic and ginger.

2.After the fragrance is fragrant, add the squid and stir-fry for one minute.

3.Pour in the chopped leeks and salt and stir-fry to change color, add chicken essence and stir-fry on a plate.

Strange cuttlefish.

Ingredients: Fresh cuttlefish seasoning: green onion, ginger, garlic, Sichuan pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence, sesame oil.

Method 1 Wash and cut the cuttlefish into shreds, blanch them in boiling water, remove them and let them cool, wash and chop the green onions, ginger and garlic into minced pieces;

2 Take a utensil, add minced green onion, minced ginger, minced garlic, Sichuan pepper powder, sugar, vinegar, soy sauce, chili oil, sesame paste, cooked sesame seeds, chicken essence, sesame oil and stir well to make a strange sauce;

3 Put the shredded cuttlefish into the utensils, add the strange sauce, stir well and serve.

1. Ingredients: honey betta fish (350 grams), potatoes (3 pieces).

2. Seasoning: green onion (15 grams), ginger (10 grams), garlic (5 cloves), peanut oil (30 ml), salt (2 grams), cooking wine (15 ml), dark soy sauce (10 ml), light soy sauce (15 ml), sugar (20 grams), vinegar (5 ml), star anise (1 piece), pepper (2 grams), monosodium glutamate (2 grams).

3. Method: 1) Wash the honey betta fish and cut it into small pieces. Finely chop the green onion, ginger and garlic.

2) Put oil in a pot, add green onions, ginger, garlic and star anise and stir-fry until fragrant. Add the meat cubes and stir-fry for 2 minutes.

3) Add cooking wine, dark soy sauce, light soy sauce, sugar, pepper and vinegar and stir-fry evenly.

4) Add enough water to bring to a boil over low heat and simmer for 40 minutes.

5) Wash and peel the potatoes, cut them into small pieces and put them in a pot.

6) Bring to a boil over high heat and simmer over low heat for another 20 minutes.

7) Add salt and monosodium glutamate to taste.

8) Remove from the pan and serve.

Ingredients: 700g grass carp 150g flour skin.

Excipients: 30 grams of winter bamboo shoots, 20 grams of peas, 25 grams of egg whites, 15 grams of starch (broad beans).

Seasoning: 3 grams of monosodium glutamate, 15 grams of rice wine, 30 grams of ginger, 20 grams of vinegar, 15 grams of sesame oil, 50 grams of lard (refined), 5 grams of salt, appropriate amount of each.

How to make the fish pocket:

1.Remove the scales, gills and internal organs of the grass carp, wash them, take the clean meat and wash them and cut them into diamond-shaped fish kernels that are centimeters square;

2.Peel and wash the bamboo shoots and cut them into diamond-shaped cubes of the same size;

3.Wash and peel the ginger and cut into minced pieces;

4.Egg whites and wet starch are adjusted into a paste;

5.Put the fish kernels in the egg whites and grasp well;

6.Put the wok on the fire, put in the cooked lard, until it is hot, put in the fish kernels, spread them until they are thorough, and see that the fish kernels are white and drain the oil;

7.Leave a little cooked lard in the wok, burn it until it is 60% hot, add diced winter bamboo shoots, peas, 15 grams of minced ginger and fish kernels, then mix in refined salt and monosodium glutamate, turn over two bodies to taste, and add 75 ml of clear soup;

8.With rice wine? Scholar? Thicken 10 grams of wet starch, thicken the soup, let it cool, and divide into 12 portions;

9.Soak the mung bean flour skin in boiling water until soft, dry it with water, and cut it into 12 equilateral triangles of 8 to 10 cm;

10.Put a portion of fried fish kernels on each mung bean flour skin, smear the paste, wrap it into a triangle, wrap it one by one, and put it on a plate;

11.After wrapping, the basket is steamed and taken out, that is, it becomes a "fish pocket";

12.Vinegar, 15 grams of minced ginger and sesame oil are mixed together to form a juice and served at the same time as the "pocket".

Cuisine and efficacy: Yu cuisine, old people's recipes, deficiency and body nourishment recipes, spleen-strengthening appetizer recipes, malnutrition recipes.

Taste: Salty umami.

Process: Wrap steamed.

Ingredients for the fish pocket:

Ingredients: 700g grass carp 150g flour skin.

Excipients: 30 grams of winter bamboo shoots, 20 grams of peas, 25 grams of egg whites, 15 grams of starch (broad beans).

Seasoning: 3 grams of monosodium glutamate, 15 grams of rice wine, 30 grams of ginger, 20 grams of vinegar, 15 grams of sesame oil, 50 grams of lard (refined), 5 grams of salt.

Teach you how to make fish pockets and how to make them delicious.

1.Remove the scales, gills and internal organs of the grass carp, wash them, take the clean meat and wash them and cut them into diamond-shaped fish kernels that are centimeters square;

2.Peel and wash the bamboo shoots and cut them into diamond-shaped cubes of the same size;

3.Wash and peel the ginger and cut into minced pieces;

4.Egg whites and wet starch are adjusted into a paste;

5.Put the fish kernels in the egg whites and grasp well;

6.Put the wok on the fire, put in the cooked lard, until it is hot, put in the fish kernels, spread them until they are thorough, and see that the fish kernels are white and drain the oil;

7.Leave a little cooked lard in the wok, burn it until it is 60% hot, add diced winter bamboo shoots, peas, 15 grams of minced ginger and fish kernels, then mix in refined salt and monosodium glutamate, turn over two bodies to taste, and add 75 ml of clear soup;

8.With rice wine? Thicken 10 grams of wet starch, thicken the soup, let it cool, and divide into 12 portions;

9.Soak the mung bean flour skin in boiling water until soft, dry it with water, and cut it into 12 equilateral triangles of 8 to 10 cm;

10.Put a fried fish kernel on each mung bean flour skin, then smear the paste with silver, wrap it into a triangle, wrap it one by one, and put it on a plate;

11.After wrapping, the basket is steamed and taken out, that is, it becomes a "fish pocket";

12.Vinegar, 15 grams of minced ginger and sesame oil are mixed together to form a juice and served at the same time as the "pocket".

Tips for making fish pockets: 1Draw the oil on the fish kernel, stop when it is broken, hook the thickening, and drain the oil;

2.Wrap the fish pocket into a triangle, pay attention to the seal tightly, and do not leak the filling;

3.Because there has been a frying process, 1000 grams of cooked lard need to be prepared.

Tip - Food Restraint:

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

Starch (broad beans): Broad beans should not be eaten with snails.