I would like to know how to make cold fish? Thank you! 20

Taste: salty and umami Process: Mixed cold salad fillet production materials: Ingredients: 1000 grams of grass carp.

Excipients: 100 grams of carrots, 30 grams of egg whites.

Seasoning: 10 grams of coriander, 15 grams of vegetable oil, 5 grams of ginger, 5 grams of Sichuan pepper, 4 grams of salt, 5 grams of starch (corn), 3 grams of sugar, 2 grams of monosodium glutamate.

Teach you how to make cold salad fillet, how to make cold fish fillet 1Clean up the grass carp, debone it, and slice the fish;

2.Put it in a bowl, pour in egg whites, starch, a little water, and grasp well;

3.Put it in a pot of boiling water and boil it to float and let it cool;

4.Wash the carrots and shred them;

5.Wash the parsley and cut it into sections;

6.Pour oil into the pot and boil until it is 60% hot, add Sichuan pepper and fry until fragrant, remove the Sichuan pepper and do not make Sichuan pepper oil;

7.Sprinkle shredded carrots, ginger and coriander on the cooked fish fillets, add pepper oil, salt, white wine and monosodium glutamate, and mix well.

200 grams of net fish, 50 grams of magnolia slices, chicken chops? Piece.

5 grams of sesame oil, 4 grams of salt, 5 grams of cooking wine, 10 grams of water starch, 5 grams of shredded green onion and minced ginger, and a little monosodium glutamate.

Operation: Shred the fish, put in cooking wine, monosodium glutamate, mix evenly, and set aside; Wash the magnolia slices, cut them into shreds, and blanch them in boiling water.

Put the pot on the fire, put the oil and boil until it is hot, the fish is silky and cooked, remove and drain the oil, and put it on a plate to cool; Put the shredded magnolia on the shredded fish, sprinkle with shredded green onion, minced ginger and salt, drizzle with sesame oil, and mix well.

I copied it!

There are too many ways to do it! When I cook, I usually think of a way to make it delicious, and I just follow the next step to study! It's fun, and it's quite rewarding to be successful! You might as well try it and cultivate your sentiments!!

1. Wash the fish and make a few cuts on the fish to make it easier to absorb the flavor.

2. Cook the fish first (add cooking wine, salt, ginger, and green onions to the water) and put the fish and ingredients well when the water is cold, and the fire should not be too big, otherwise the fish will be boiled rotten. Once cooked, scoop up the fish and put it on a plate to cool.

3. Finely chop the chili, dried celery, ginger, shallots, and garlic. Add the soup, ginger oil, light soy sauce, and then add a small amount of vinegar, sugar, monosodium glutamate, chicken essence, and salt to mix together.

4. Finally, pour the seasoning on the fish that has been chilled in advance. The delicious salad is done.

Authentic recipe for salad:

Ingredients: carp, green pepper, soy sauce, ginger, crispy peanuts, wild pepper, millet spicy, bean drum, garlic.

Steps: Step 1: Wash the fish, especially the blood in the fish's belly. Fishy threads removed.

Step 2: Break the garlic, shred the ginger, beat the bean drum, and put it in the soy sauce. Round grandson.

Step 3: Marinate for an hour.

Step 4: Cut the pork belly into granules and stir-fry it by hand with sour radish and bean paste.

Step 5: Stir-fry the sour radish and put it in the belly of the fish.

Step 6: Wait for water and turn on the fire for 8 minutes. Turn off the heat and let it simmer for 2 minutes. Do not pour the water for steaming the fish, wait for it to be mixed with chili water.

Step 7: Use millet peppercorns, ginger rice, garlic, pickled pepper, soy sauce, monosodium glutamate, chicken essence, sugar, Sichuan pepper oil, red oil, etc. to make a fresh pepper flavored sauce, and finally sprinkle with minced Huoxiang, chopped green onions, and peanuts.

Step 8: Mix the sea pepper water.

Step 9: Pour over the steamed fish and boil it again.

The master knew that I had shared this salad and had already chased me for 3 streets with a spatula.

It is better and more comprehensive to study in professional training institutions.

The cold fish preparation is as follows:

Ingredients: fish, cooking wine, salt, chicken essence, starch, coriander, garlic granules, Sichuan pepper, chili powder, oil, light soy sauce, oyster sauce, bowl, etc.

1. After the fish is cleaned, slice it into slices and cut the fish bones into small pieces. Divide the fish meat and fish bones into two bowls, add 1 tablespoon of cooking wine, 1 teaspoon of salt, 1 teaspoon of chicken essence, 2 teaspoons of starch and 1 tablespoon of water respectively, grasp and mix evenly, marinate for more than 15 minutes and set aside.

2. In the process of marinating the fish, prepare coriander, garlic granules, Sichuan pepper and chili powder.

3. Then fry the sauce, heat the oil in the pot, add the peppercorns and fry until fragrant, then pour in the garlic and chili noodles and fry until fragrant.

4. Then add a shovel of light soy sauce, 1 3 shovels of oyster sauce, and a suitable amount of salt to stir-fry into a sauce.

5. Boil water in a pot, Ling Heng first pour in the fish bones and cook for about 2 minutes, then pour in the fish and cook together until it changes color, and remove the cold water.

6. Put the fish meat in cold water into a large bowl, sprinkle with coriander, pour in the sauce made earlier, and stir well.

The delicious method of cold fish is as follows:

Ingredients: 1 crucian carp.

Excipients: 10 grams of ginger, 3 cloves of garlic, 3 spicy millet, 3 green peppers.

1. First scrape off the scales of the crucian carp, then remove the internal organs and gills, and then wash the black membrane on the inner wall in order to better remove the fishy smell, and then put a flower knife on the fish.

2. Cut the ginger into ginger slices and ginger shreds, put the ginger slices at the bottom of the bowl and the inside of the fish, wipe the fish with cooking wine, then massage the whole body of the fish (including the inside of the fish) with salt, and then spread the ginger shreds and green onion leaves on the fish body, marinate for 15 minutes to make the fish more flavorful.

3. After marinating in the morning, put an appropriate amount of water in the steamer, boil until boiling, put it in a fish bowl, continue to steam for 10 minutes, and simmer for about 3 minutes.

4. Take a bowl, add 2 tablespoons of light soy sauce, half a spoon of dark soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of sugar, half a tablespoon of chicken powder, 1 tablespoon of bean curd (or bean paste, soybean paste, etc.), and stir well with a spoon.

<>6. Put the steamed fish aside to cool, and then start frying the ingredients; Remove from the pot, add an appropriate amount of cooking oil, pour in all the ingredients after the oil is hot, stir-fry until fragrant.

7. After stir-frying, pour the mixed seasoning juice into the pot, boil until boiling, and evenly pour it on the fish; Beginners can taste the flavor before pouring it in, adjust it, and then pour in the sauce sauce.

8. The cold crucian carp is ready.