How to make fish convenient, fast and delicious?

After the fish is slaughtered, it is salted, cooking wine, ginger, etc. are pickled with a flower knife, and then wrapped in flour and egg liquid, and fried in an oil pan until crispy, which is a very convenient, fast and delicious way.

Slice the fish with an oblique knife, pour the chicken essence, white pepper, salt and starch into the fish, add the cooking wine and stir well. Heat oil in a pot, add green onion and ginger, stir-fry until fragrant, and then put the tomatoes in the pot. After the tomatoes are soft and rotten, add tomato sauce and continue to stir-fry, add water to boil into a thick soup, wait for the soup to boil, put in the prepared fish, turn off the heat and remove from the pot after the meat is cooked.

I think it's very delicious and convenient to fry the fish pieces. The taste is great. The elderly and children are very fond of eating.

If it is convenient, it is faster to steam or braised it, and it is easier to absorb the flavor of steaming or braised it.

Start by cleaning the fish. Then put oil in the pan and fry the fish until browned on both sides. Finally, add green onions, ginger and garlic, pour in vinegar, soy sauce and salt, and bring to a boil over high heat. After the juice is collected, it can be tasted.

Ingredients: Ingredients: 2 pieces of Wuchang fish.

IngredientsThe ingredients need oil, salt, cooking wine, ginger, dried tempeh, sugar, chili pepper, garlic, Sichuan peppercorns, starch, rice vinegar, light soy sauce, and Pixian bean paste.

Method 1: Handle the Wuchang fish you bought, then add cooking wine and edible salt to smear and marinate evenly.

2. Chop all the green onions, ginger and garlic, and cut the chili peppers into sections.

3. Put an appropriate amount of cooking oil in the hot pan, and when the oil temperature is about 6 hot, you can put in the processed Wuchang fish.

4. Fry the Wuchang fish until golden brown on both sides, drain the oil and set aside for later use.

5. Leave some base oil in the pot, then stir-fry the minced ginger and garlic, and stir-fry the chili peppers and tempeh together until fragrant.

6. At this time, add the prepared bean paste and stir-fry together until the red oil comes out.

7. Add some peppercorns to the pot and stir-fry with all the ingredients.

8. You can add half a bowl of water to boil together.

9. After the pot is boiling, you can put in the fried Wuchang fish, start to boil on high heat, and then turn to low heat.

10. Add 1 tablespoon of light soy sauce and cooking wine respectively to enhance freshness.

11. Add a spoonful of vinegar and half a spoon of sugar to taste, cover the pot and simmer for about 5 minutes, and wait for the fish to slowly absorb the flavor after it is cooked.

12. Wait for the soup in the pot to dry out, then pour in water starch to thicken, and then pour the soup on the surface of the fish on the plate, and finally sprinkle with chopped green onions and serve.

Steamed fish is simple and delicious.

Ingredients: 1 sea bass.

Seasoning: 40 grams of shredded ginger, 50 grams of shredded green onions, 80ml of beer, 10ml of soy sauce, 3ml of lemon juice, dark soy sauce, appropriate amount of cooking oil.

Method: 1. Clean the sea bass first, then add 10 grams of shredded ginger, 10 grams of shredded green onions, 40ml of beer, and 3ml of lemon juice to marinate for 10 minutes.

2. After marinating, rinse the fish with water, then put 20 grams of ginger shreds and 20 grams of green onions on the fish, and then put the fish into the steamer.

3. Steam the fish on high heat for 8 minutes, the fish can be cooked, then pour out all the ginger and green onions in the fish, sprinkle the remaining ginger and green onions, and then drizzle with an appropriate amount of dark soy sauce.

3. Pour cooking oil into another clean pot, heat it to 7 8 percent (some smoke), and pour the fish with this hot oil, which is sizzling and the fragrance is stimulated. The steamed fish is finished and ready to eat.

Tips: The fish should not be too big, generally one to one and a half pounds is best.

When steaming fish, remember to keep the fire hot, the more prosperous the better. Based on the calculation of household firepower, a pound of saltwater fish can be used for 5-7 minutes, and a freshwater fish can be used for 7-10 minutes, and the weight of more than a pound can be increased according to the time. The eyes of the fish are all white and bulging, and the flesh of the fish is separated from the bones at the thickest backbone of the fish body, that is, it is fully cooked.

The fish shrinks, has gaps between the bones, and is overcooked.

There are three taboos for steamed fish: one is to put the fish in before the water is boiled; Second, avoid opening the lid and deflating halfway; 3. Do not keep warm in the pot for a long time after steaming.

The spicy boiled fish is delicious and simple.

Prepare the ingredients and ask the store to take care of the fish. Chop the fish bones into sections, cut the fish into thin slices with an oblique knife, and marinate for an hour with salt, cooking wine, Maggi fresh soy sauce, starch, cooking oil, green onions, and ginger slices. Heat the oil in a wok, add the red oil, bean paste and hot pot base and stir-fry until fragrant.

Add the fish bones and tail and stir-fry together. Add the stock (or water) and bring to a boil. In another pot, boil the water and blanch the lettuce in a bowl, and put the boiled fish bones and tails on the top of the lettuce.

Place the marinated fish fillets in a soup pot and bring to a boil. Cook in cooking wine, Maggi fresh soy sauce, and cook until the fish fillets are cooked and served. Heat another pot, add oil, Sichuan pepper and dried chili pepper and stir-fry until fragrant, pour on the fish fillet, and sprinkle with chopped green onions.

There are two types of fish: river fish and sea fish. River fish include carp, silver carp, crucian carp, herring, etc.; Marine fish include large yellow croaker, small yellow croaker and hairtail fish. The amount of nutrients in fish meat varies depending on the species, age, fattening, fishing season and production area.

Generally speaking, the chemical composition of fish meat is relatively close to that of animal meat.

Home-cooked boiled fish, dry pot fish and sweet and sour fish are delicious.

To cook fish at home, first prepare cooking wine, salt, white pepper and egg whites, then marinate the sliced sashimi with cornstarch. Blanch the bean sprouts, cucumber and fungus in a clean bowl.

Heat oil in a wok and sauté with the prepared ingredients until fragrant. Add boiling water in turn, add the fish fillets, cover the pot and cook for 2 minutes. Remove from the heat and sprinkle with chopped green onions.

How to make dry pot fish: cut the fish body with an oblique knife, smear the salt, and stuff the fish belly with Yibin sprouts. Potatoes cut into long strips, onions cut into chunks.

In a frying pan, add a little more oil to fry the fish until browned on both sides. Serve the fish out and set aside. Put the potatoes in the oil left over from the fried fish and fry them until golden brown.

Put the oil, tempeh and watercress in the pan and stir-fry until fragrant. Add a little water and add the fried fish. The water can be half as thin as a fish.

Taste the fish on both sides and set aside. Add the onion and sauté until fragrant, then fry the potatoes and mix well. Add a barbecue dry dish for dipping.

Remove from heat and garnish with coriander.

How to make sweet and sour fish: make cuts on both sides of the fish body, add an appropriate amount of water to the dry starch to make a paste, and apply it to the fish. Put oil in the pan, carry the tail of the fish, and pour hot oil on the fish with a spoon to set the fish.

Then pour hot oil over the fish while frying and fry it over medium heat until the skin is crispy. Remove the fried carp and place it in a fish plate. Leave the bottom oil in the pot, stir-fry the chives, ginger and garlic, add the tomato sauce and stir-fry slightly.

Add an appropriate amount of water, salt, pepper and sugar, aged vinegar and monosodium glutamate to a boil in a pot. Pour in an appropriate amount of water starch and stir well. Add 1 tablespoon of cooked oil.

Pour the sauce over the fried carp.

The small fish remove the intestines, remove the scales, and clean them. Put it in a container and marinate it (mainly add salt, ginger slices and a little cooking wine) for about an hour.

Start the oil pan (the oil should be about the same, less will not work, too much will be wasted), and the heat should be high. When it is hot at 8 (if you think the pot is too hot to master, it can also be slightly lower, but not lower than 6 hot), scoop up the fish and put it in the oil pan to fry (be careful of hot oil splashing on your body, don't put the marinade of the pickled fish into it, it will fry the nest).

Be careful not to flip it, otherwise the fish will "break" (this is a key technique for frying fish, just gently push it with a spoon to keep it from sticking), and when the fish changes color and becomes hard, you can start the pan. Pour the oil into another container and wait for the fish to cool a little, at which point the fish is already cooked, and you can taste the taste first (how salty it is, if it is not right, adjust it in the next step). Restart the oil pan (just use a little oil), put the ginger and green onion into it, burst out the aroma, and then put the fried small fish in, add cooking wine, a little water, a little soy sauce, monosodium glutamate (according to your taste, you can also add sugar, salt or hot sauce, etc. to taste, pay attention not to have too much soup, otherwise it will become a roasted fish instead of a fried fish), stir-fry the water to boil, and you can get out of the pot immediately.

After it cools, the small fish is crispy, fragrant and fresh, which is a good dish to accompany wine.

Hope this is helpful and inspiring to you.

Wash the fish and make three diagonal strokes on each side, without cutting through. Spread a small amount of salt and white pepper on the surface and belly of the fish. Cut the green onion into white pieces, and marinate it in the belly of the fish with ginger slices and garlic.

Half an hour later, boil water in a pot, put a steaming drawer, arrange the fish, and steam over high heat. (Personally, I prefer to have the fish "on its stomach" rather than lying on its side) The steaming time increases or decreases according to the weight of the fish. (I usually steam a pound of fish for six minutes and simmer it for six minutes; Two catties are steamed for seven or eight minutes and simmered for seven or eight minutes).

Shred the green part. Once the fish is steamed, pour out the water that exudes during the steaming process (which will affect the taste) and place the shredded green onions on the fish. Heat an appropriate amount of rapeseed oil in a small pot and pour over the fish meat covered with shredded green onions.

Then pour an appropriate amount of steamed fish soy sauce, do not pour too much soy sauce, do not exceed the body of the fish.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

Braised squid.

Ingredients: 1 squid, 5 grams of soy sauce, 5 grams of cooking wine, 5 grams of chives, 3 grams of chicken, 5 grams of salt, 3 grams of sugar, 20 grams of vegetable oil, 5 grams of onion, 3 slices of ginger, 3 cloves of garlic.

1.Heat the vegetable oil in a pan and add the onion, ginger and garlic to taste. Put the fish on the golden side and pour in the appropriate amount of cooking wine, soy sauce and salt.

2. Flush in an appropriate amount of boiling water to flatten the fish body, dry the soup with fire, Jiangsu and Zhejiang flavor, you can sprinkle some sugar, and sprinkle an appropriate amount of chicken and chives in the pot.

You can take the fish to fry it first, and then make it into boiled fish delicious, generally you can add fresh vegetables, and then with some star anise, bay leaves and other spices, so that the fish is delicious.

Steamed sea bass with pickled pepper, ingredients: 1 sea bass (more than one catty), 12 colored pickled peppers, 8 green onions, 8 slices of ginger, 5 tablespoons of pickled pepper juice, 3 tablespoons of cooking wine. Method:

After washing the sea bass, make a flower knife on both sides to facilitate the flavor. Cut the green onion into sections, slice the ginger, remove the stems of the pickled pepper and chop it. Put the fish on a plate, add green onion and ginger slices inside and out, and then pour 5 tablespoons of pickled pepper juice and 3 tablespoons of cooking wine.

Put it in the steamer at 125 degrees and steam for 15 minutes. Pour some peanut oil into a small pot and bring to a boil over low heat. Take out the steamed fish, sprinkle chopped pepper on top, sprinkle some chopped green onions, and finally pour hot oil on it with a swoop and serve.

Fish, there are many methods, homely: steaming, open fish belly, digging internal organs, scratches on the fish surface, add shredded ginger, add seasonings to remove the fish, calculate the time to steam in the pot, and finally add soy sauce, add chopped green onions, and hot oil"Gaga"Drizzle the fish body and steam it for too long to prevent the fish from getting old.

The fish is super delicious, and there are cards, friends and family will definitely praise you as a chef.

At the dinner table, the fish is the protagonist, so you have to do it well.

If you like it, you must give it a double click.

There is no pork to eat, so fish is eaten in a different way.

Teacher, I have chili peppers and I want to eat fish.

Fish stew is the best. The specific steps are shown in the following figure:

Fish is a nutritious, delicious and healthy food, but if it is not done well, it can make people lose their appetite. Here are some simple, convenient and delicious fish recipes:

1. Steamed fish: Steamed fish is a simple and healthy practice. Wash the fish, cut it with a few knives, sprinkle it with salt and seasonings such as green onion, ginger and garlic, and steam it.

2. Grilled fish in sauce: Grilled fish in sauce is a delicious and convenient recipe. Coat the fish in the sauce and cook it in the oven or baking dish. The sauce can be prepared according to your taste.

3. Fry the fish: Fried fish is a simple and delicious recipe Hashiwamori. Coat the fish with seasonings such as salt and black pepper and fry it in a pan.

Serve the fried fish with a vegetable salad to make a nutritious dish.

4. Fish soup: Fish soup is a simple and nutritious recipe. Cook the fish and vegetables in a pot and season with seasonings. Fish soup is not only delicious but also packed with nutrients.

In general, the key to making fish convenient and delicious is to choose a simple recipe and pair it with good seasonings and side dishes to make the fish more delicious and nutritious. At the same time, when choosing fish, you can choose fresh fish to guarantee the taste and nutritional value.

There are many ways to make fish, but here are some simple and delicious ways to do it:

Steamed fish: Clean the fish, sprinkle with salt, onions, ginger and garlic and other seasonings, and put it in a steamer to steam. Steamed fish retains the delicious taste of the fish itself, and is healthy and simple.

Fish fried: Wrap the fish fillets in starch or flour, fry them in hot oil until golden brown on both sides. Frying fish will create a crispy crust on the surface of the fish, and the inside will still be tender.

Grilled fish: Cut the fish into pieces, coat it with an appropriate amount of oil and seasoning, and bake it in the oven. Grilled fish has a unique taste and aroma, and can be mixed with different seasonings according to personal taste.

Braised fish: Rinse the fish with water, put it in a pot, add ginger, onions, garlic and other seasonings to boil, add an appropriate amount of soy sauce, sugar and cooking wine, simmer over low heat, and cook until the juice is thick. Braised fish has a delicious taste, thick sauce and delicious flavor, which is a recipe that many people like.

Fish soup: Wash the fish, add an appropriate amount of water and seasonings, bring to a boil, turn to low heat and simmer until the soup is rich. The fish soup is delicious and nutritious, and it tastes refreshing, making it suitable for people with light tastes.

These are some simple and delicious ways to cook fish, and you can choose the one that suits you according to your taste and preference.