How to cook the sticky fish larvae, and how to cook the fried fish larvae deliciously

Method. Stir-fried fish roe with olive vegetables.

Ingredients: Fish roe, olive, green, red pepper, minced green onion and garlic, chicken essence, cooking wine.

Production process: 1. Remove impurities from the fish roe, decompose it into particles, put in chicken essence and cooking wine, stir well, marinate for about 5 minutes, chop the red pepper into cubes, and put the bottom oil in the pot.

Divide the heat, add the minced green onion and garlic, stir-fry until fragrant Add the chopped red pepper, stir-fry, and then put in the marinated fish roe The fish roe changes color, put in the olive cabbage and stir-fry evenly, and it is ready to come out of the pot.

Postscript: It is not easy to wash the roe after it is decomposed, and rinse it before decomposing It is recommended to use a non-stick pan to cook this dish, and do not use too much heat during the cooking process. So that the roe does not splash out without olives, which can be replaced with salt.

Dry pan fish roe. Ingredients: fresh fish roe, bright red pepper.

Excipients: ginger, green onion, garlic, chives, sugar, salt, rice wine, light soy sauce, vinegar, broth.

Method: Wash and control the drying of the fish roe, mix well with an appropriate amount of rice wine and a small amount of salt and marinate for 5 minutes;

Slice ginger, slice green onion into large oblique strips, slice garlic, mince chives, cut chili pepper into 2 mm pieces;

Turn the marinated fish roe cube in the microwave oven on high heat for 3 5 minutes to allow it to solidify and dry slightly;

Heat oil in a wok, boil ginger, green onions, garlic slices, stir-fry with chili peppers and slightly good fish roe, add an appropriate amount of light soy sauce, a small amount of sugar, and soak the fish roe in the broth;

Pour into a casserole or other pot pot container and simmer until the soup is collected;

Add chopped chives and start the pan.

This fish is suitable for stewed soups.

Ingredients: 400 grams of small fish, appropriate amount of auxiliary oil, 20 grams of garlic powder, 5 grams of ginger, 15 ml of cooking wine.

Steps. Step 11 of the method of deep-frying small fishAll kinds of ingredients are prepared.

Step 22 of the preparation of fried small fishRemove the scales from the small fish larvae, wash and drain.

Step 33 of the preparation of the crispy fried small fishPut the drained baby fish in a deep bowl.

Step 44 of the preparation of the crispy fried small fishAdd shredded ginger and garlic powder.

Step 55 of the method of deep-frying small fish larvaePour in the cooking wine, stir evenly and marinate for 2 hours, turning over halfway.

Step 66 of the method of deep-frying small fish larvaeSit in a pot and heat the oil, and when it is hot at 7, fry the pickled small fish larvae.

Step 77 of the method of deep-frying small fishFry until the skin is slightly browned.

Step 88After the oil temperature drops slightly, fry again and drain the oil.

1.Wash and dry the fish roe, mix well with an appropriate amount of rice wine and a small amount of salt and marinate for 5 minutes2Slice the ginger, cut the green onion into large oblique strips, slice the garlic, mince the chives, and cut the chili pepper into 2 mm pieces3

Turn the marinated roe cube in the microwave oven on high heat for 3 5 minutes to allow it to solidify and dry slightlyHeat oil in a wok, boil ginger, green onions, garlic slices, add chili peppers and slightly good fish roe to stir-fry, add fish maw and stir-fry, add an appropriate amount of light soy sauce, a small amount of sugar, and soak the broth in fish roe.

5.Pour into a clay pot or other pot container and heat over warm heat until the soup is 6Add chopped chives and start the pan.

Spicy potato sauce with fish roe.

When it's done, it's not very spicy, and kids can eat it.

Material. Jiang carp roe, yellow potatoes, chili sauce, Lao Gan Ma tempeh sauce, bean paste, white onion, fresh vegetables.

Method. 1. Boil some boiling water and pass the fish roe.

2. Turn them one by one in the pot, you need to use a shovel, otherwise the fish roe will break, and the fish roe will be finished, and put it on a plate.

3. Cut the yellow potatoes into medium strips.

4. Sauce: chili sauce, Lao Gan Ma tempeh sauce, and bean paste are mixed evenly.

5. Finely chop the white onion.

6. Cook the oil pan and stir-fry the sauce directly to bring out the fragrance.

7. Stir-fry the fish roe evenly and add soup (the amount should be enough, because the potatoes should be stewed).

8. Add potatoes and vegetables and start to stew until cooked. This will give the potatoes a taste of the fish.

There are many ways to prepare fish roe, and the following six are more common:

1. Spicy fish roe.

1. After the fish roe is washed, remove the impurities in the epidermis and set aside;

2. Cut the green onion, slice the ginger and peel the garlic whole, and set aside;

3. Cut green onions and dried chili peppers into sections for later use;

4. Put the bottom oil in the pot, add the green onion, ginger and garlic when it is about 6 hot, and stir-fry a large spoonful of Lao Gan Ma until fragrant;

5. Spread the fish roe on the green onion, ginger and garlic, add soy sauce and cooking wine;

6. Add the broth until it is flush with the roe, add dried chili, salt and sugar, cover and bring to a boil;

7. Turn to low heat and simmer the fish roe thoroughly, then reduce the juice on high heat until the soup is thick;

8. Put on a plate, sprinkle with a little chopped chives and garnish.

2. Scrambled eggs with fish roe:

1.Grab all the small fish roe, add a little cooking wine and black pepper and mix well.

2.Add two eggs, 1 chopped chives, salt and stir well.

3.Heat oil in a wok and stir-fry the eggs until golden brown.

3. Braised fish roe:

1.Put oil and fry the fish roe first, until the surface is golden brown and granular and lumpy.

3.Add green onions, ginger and dried chili peppers and stir-fry until fragrant.

4.Mix the fish roe, add seasonings, and like salty and spicy food, add salt or chili. Fresh chili peppers are OK too.

5.Wait until the roe is fully cooked, drizzle a little water to make the soup.

Fourth, caviar and tofu pot:

1.Remove the intestines from the fish roe, clean it, drain it and set aside.

2.Cut the green and red peppers diagonally into rings, mince the garlic and slice the ginger.

3.Cut the tofu into 2cm cubes.

4.Pour oil into a frying pan, turn on low heat, add the fish roe in the cold oil, and slowly fry until golden brown on both sides and the fish roe is cooked through.

5.Transfer the fried fish roe to a pot.

6.Stir-fry the peppers, ginger and garlic until fragrant.

7.Pour the tofu cubes, stir-fried peppers, ginger and garlic into the pot, and add salt, bean paste, chopped pepper, cooking wine, vinegar and other ingredients.

8.Add an appropriate amount of water, stir well, bring to a boil over medium heat, turn to low heat, simmer for 25 minutes, and finally add chicken essence to taste.

5. Dry pot fish roe:

1.Wash the fish roe and control drying, mix well with an appropriate amount of rice wine and a small amount of salt and marinate for 5 minutes.

2.Slice ginger, slice green onion into large oblique strips, slice garlic, mince chives, cut chili pepper into 2 mm pieces;

3.Turn the marinated fish roe cube in the microwave oven on high heat for 3 5 minutes to allow it to solidify and dry slightly;

4.Heat oil in a wok, boil ginger, green onions, garlic slices, stir-fry with chili peppers and slightly good fish roe, add an appropriate amount of light soy sauce, a small amount of sugar, and soak the fish roe in the broth;

5.Pour into a casserole or other pot pot container and simmer until the soup is collected;

6.Add chopped chives and start the pan.

6. Spicy fried fish roe:

1.Wash the fish roe, wash the chives and millet peppers, cut them into small rings, beat the eggs and set aside, stir-fry the chives and millet peppers.

2.Pour in the fish roe, cook in a little cooking wine and stir-fry quickly.

3.After stir-frying, add the egg mixture and continue to fry until the egg mixture solidifies.

4.Add salt and chicken essence to taste.

5.Serve with hollow grains, pancakes, and tofu skin! (Wrapping or rolling).

Buy a book on the caviar method, and you have all the homework books in college.

Preparation:

Prepare the seasoning: salt, soy sauce, cooking wine, ginger, sugar, monosodium glutamate, chili, garlic two or three, and some perilla if possible.

Production process: 1Heat a pan and add oil. Put ginger, chili pepper and garlic and stir-fry.

2.Stir-fry the small fish that have been left in the water.

3.Put: cooking wine, soy sauce, salt, a little sugar and stir-fry.

4.Put some soup to drown the dried fish and put a few basil leaves. Boil for about five minutes. (Don't let it burn dry).

5.Finally, add MSG to the pot.

The steps of the preparation of the small fish with green peppers.

1.Green peppers, green onions, ginger and garlic are cut and set aside! Wash the baby fish and drain the water!

2.Put in the hot oil in the hot pan and keep stir-frying, and when it is a little golden, add the green onion and ginger and continue to stir-fry! Then put in a little cooking wine, and make a sound.

3.Pour in a little vinegar, stir-fry a few times and add the green peppers, wait until the green peppers are almost cooked, then add soy sauce, garlic, sugar, and salt.

4.Stir-fry a few times and you're ready to go.

Ingredients: fish roe, fish bubbles.

Green onions, ginger, garlic, dried chilies.

Light soy sauce, soy sauce, a pinch of aged vinegar, salt.

Preparation of spicy caviar fish bubbles.

Wash the fish roe and fish bubbles.

Bring the water to a boil in a pot, blanch the roe and remove it for later use.

Heat oil in a wok and stir-fry green onions, ginger, garlic and chili peppers until fragrant, add fish roe and fish to stir-fry with a spoon, add 3 spoons of light soy sauce, 1 spoon of soy sauce, and aged vinegar spoon, stir-fry evenly.

Add an appropriate amount of boiling water to soak the fish roe.

Add salt to taste and simmer over medium heat until the soup is thick!

Let's eat, spicy and salty, it's enjoyable!

Fresh fish roe, bright red peppers.

Excipients: ginger, green onion, garlic, chives, sugar, salt, rice wine, light soy sauce, vinegar, broth Wash and control the fish roe, mix well with an appropriate amount of rice wine and a small amount of salt and marinate for 5 minutes;

Slice ginger, slice green onion into large oblique strips, slice garlic, mince chives, cut chili pepper into 2 mm pieces;

Turn the marinated fish roe cube in the microwave oven on high heat for 3 5 minutes to allow it to solidify and dry slightly;

Heat oil in a wok, boil ginger, shredded green onions, and garlic slices in a hot pot, stir-fry with chili peppers and slightly good fish roe, add fish bubbles and stir-fry, add an appropriate amount of light soy sauce, a small amount of sugar, and soak the fish roe in the broth;

Pour into a casserole or other pot pot container and simmer until the soup is collected;

Add chopped chives and start the pan.

Preparation of braised fish bubble (fish maw) with green onion and ginger.

Soak the fish to wash away the blood and squeeze out the stagnant water.

Add a little salt, a little dark soy sauce, a little cornstarch, and grasp well.

Sit in a pot to heat oil, stir-fry the green onion and ginger, stir-fry the fish, put a little cooking wine to remove the smell and pour in boiling water, put a little salt, a little sugar (brown sugar is preferred), a tablespoon of oyster sauce, simmer for 15-30 minutes on medium-low heat, according to personal taste preferences.

After simmering, add your favorite vegetable trimmings, my shredded red pepper and celery segments, and stir-fry for one minute. If it is coriander, there is no need to stir-fry, and it is stacked directly on top of the dish after it comes out of the pan.

Pan-fried caviar.

Ingredients: a pound of caviar, an appropriate amount of salt, and an appropriate amount of oil.

Method 1Soak the roe in a pinch of salt for half an hour, then add some flour on top.

1.Soak the roe in a pinch of salt for half an hour, then add some flour on top.

Casserole fish bladder with salted meat.

Ingredients: 250g of bacon meat, 500g of grass carp bladder, black fungus, chicken leg mushroom, mushroom, Shao wine, chicken soup, refined salt, sugar, and monosodium glutamate.

Method 1: Cut the pork belly into pieces and blanch.

2. Wash the grass carp maw and put it in a wok, add soybean oil and stir-fry, put in chicken broth and boil, pour it into a clay pot, and cook it on the heat until it is eight mature.

3. Add five flowers and bacon, Shao wine, black fungus, chicken leg mushrooms, and mushrooms to boil, and season with refined salt, sugar, and monosodium glutamate.

1. Cut the pork belly into pieces and blanch.

2. Wash the grass carp maw and put it in a wok, add soybean oil and stir-fry, put in chicken broth and boil, pour it into a clay pot, and cook it on the heat until it is eight mature.

3. Add five flowers and bacon, Shao wine, black fungus, chicken leg mushrooms, and mushrooms to boil, and season with refined salt, sugar, and monosodium glutamate.

If you like to eat chili peppers, you might as well make a dry pot of fish larvae.

Raw materials: 1000 grams of fish larvae, 30 grams of red and green peppers, 50 grams of vegetable oil, 50 grams of red oil, 2 grams of refined salt, 3 grams of monosodium glutamate, 3 grams of oyster sauce, 5 grams of soy sauce, 40 grams of liquor, 20 grams of bean paste, 15 grams of hot sauce, 3 grams of sesame oil, 8 grams of star anise and cinnamon, 5 grams of green onions, 15 grams of ginger, 10 grams of garlic, 25 grams of dried peppers, 500 grams of fresh soup.

Preparation method: (1) Wash the fish larvae, put it in a pot of cold water, add white wine and cook until it is cooked thoroughly, remove and drain the water, let it cool and cut it into strips with a length of centimeters and a width of 1 centimeter; Remove the stems of green and red peppers and cut them into hob pieces, remove the garlic seeds, cut the green onions into 2 cm long sections, and slice the ginger.

2) Put the pot on the fire, put in the vegetable oil, put in the fish larvae after heating, fry the water, add white wine, refined salt, monosodium glutamate, oyster sauce, soy sauce and stir-fry to taste, then add fresh soup, star anise, cinnamon, whole dry pepper, skim off the foam after boiling, turn to low heat and simmer, and then select star anise, cinnamon, and whole dry pepper.

3) Put the pot on the fire, put in the red oil and burn until it is hot, fry the garlic and ginger slices until fragrant, put the spicy sauce and bean paste and fry the powder, pour in the stewed fish larvae and green and red pepper pieces, add refined salt and monosodium glutamate, stir-fry the raw water, pour sesame oil, sprinkle the green onion segments, put it into a dry pot, and bring the alcohol stove to the table.

Features: bright red color, soft texture, fresh and fragrant taste, long aftertaste.

The small fish larvae are cleaned, cut an onion and put it at the bottom of the casserole, cut the tofu into pieces and fry until golden on both sides, and the small fish larvae are also fried and put into the casserole, and then fry a sauce and pour it into the casserole, and cook for a few minutes.

The braised fish roe is very delicious.

Ingredients: 600 grams of fish roe.

Excipients: 20 grams of ginger slices, 20 grams of green onions, 20 ml of cooking wine, 15 ml of light soy sauce, 10 grams of Sichuan pepper powder, 20 grams of refined salt, 10 grams of dried chili peppers, 30 ml of soybean oil, 10 grams of potato starch.

1. Clean the fish roe, drain the water and set aside.

2. Auxiliary ingredients: green onion, ginger slices, dried chili, light soy sauce, soybean oil, cooking wine, Sichuan pepper powder, refined salt, chicken powder.

3. Heat soybean oil in a pot and add green onion and ginger slices, chili pepper and pepper powder and stir-fry until fragrant.

4. Add the fish roe.

5. Pour in cooking wine to remove the fishy smell.

6. Add light soy sauce, refined salt, add boiling water, the amount of water is the same as the fish roe, cover the pot and cook for 12 minutes.

7. Collect the juice over high heat, don't drain all the soup, leave a little, and beat out the fish roe.

8. There is still some soup in the pot, thicken it with water starch, and then pour it on the fish roe.

9. The braised fish roe is ready.

Nutritional value of fish roe:

1. Fish roe is a nutritious food, which has a lot of protein, calcium, phosphorus, iron, vitamins and riboflavin, and is also rich in cholesterol, which is a good supplement and growth agent for human brain and bone marrow.

2. The average content of phosphate in caviar has reached more than 46%, which is a good tonic for human brain and bone marrow.