How to cook the fish The more you cook it, the more tender it becomes, and how to make the fish to b

Details of how to make cod pot with abalone sauce Cuisine and efficacy: home-cooked recipes.

Ingredients for cod pot with abalone sauce: Ingredients: 150 grams of abalone sauce, 300 grams of silver cod, appropriate amount of broccoli.

Seasoning: salad oil, green onion, ginger, salt, monosodium glutamate, chicken essence, pepper, custard powder, water starch appropriate amount. Teach you how to make abalone cod clay pot and how to make abalone cod clay pot to be delicious 1

Peel the cod, cut it into cubes, marinate it with salt and monosodium glutamate, pat the custard powder into the oil pan, and fry it until golden brown. 2.Put green onion and ginger in the oil pan and stir until fragrant, pour in abalone juice and silver cod, boil until slightly rotten, add blanched broccoli, season, and thicken.

The recipe of jade fish rice soup is detailed Cuisine and efficacy: delicious porridge soup.

Process: Ingredients for roasted jade fish rice soup: Ingredients: 400 grams of sea bass, appropriate amount of shepherd's cabbage.

Seasoning: Stock, salt, monosodium glutamate, chicken essence, water starch, scallion oil, salad oil. Teach you how to make jade fish rice soup and how to make jade fish rice soup to be delicious 1

Take the meat of the sea bass, cut the rice into grains, add salt, water starch and monosodium glutamate, and slide it with oil. 2.Wash the shepherd's cabbage, blanch and squeeze it dry, and chop it into puree.

3.Put the ingredients in the pot, add the rest of the seasonings and bring to a boil. Tips for making jade fish rice soup:

Leave the sea bass cubes and purse puree to thicken in the soup before pouring it in, and the finished product will be better. The recipe of yellow croaker soup with pickled cabbage is detailed Cuisine and efficacy: delicious porridge soup.

Process: Ingredients for roasted yellow croaker soup: Ingredients: 150 grams of old cabbage, 1 yellow croaker (500 grams), appropriate amount of coriander.

Seasoning: stock, egg white, salt, monosodium glutamate, chicken essence, pepper, water starch, sesame oil. Teach you how to make pickled cabbage yellow croaker soup, how to make pickled cabbage yellow croaker soup to be delicious 1

Soak the old cabbage to remove the salty taste, and cut the stems into minced pieces. 2.Wash and steam the yellow croaker, and chop the fish into minced pieces.

3.Put the ingredients (except coriander) and stock in the pot, bring to a boil, season, thicken and sprinkle with coriander. The recipe of fragrant mushroom fish soup is detailed in the cuisine and efficacy:

Delicious porridge soup. Process: Ingredients for burning fragrant sesame fish soup: Ingredients: 250 grams of grass carp meat, 50 grams of bamboo shoots, 50 grams of shimeji mushrooms, and an appropriate amount of sesame seeds.

Seasoning: Stock, salt, monosodium glutamate, chicken essence, water starch, dark soy sauce, pepper. Teach you how to make fragrant mushroom fish soup, how to make fragrant mushroom fish soup to be delicious 1

Slice the grass carp meat and cut it into cubes, and cut the bamboo shoots and shimeji mushrooms into cubes. 2.After blanching the ingredients, put them in the stock and bring them to a boil, season and thicken.

Add a little starch before cooking, marinate the ingredients for a while, and cook for a short time.

Add some wine and vinegar to get rid of the fish.

1. The selection of raw materials should be fresh fish.

If you want to make a fillet that is not broken, tender and elastic, you need to use fresh fish, which is best slaughtered on the day. Try not to use frozen fish, it is easy to break.

2. Pay attention to the selection of fish species.

It is best to use grass carp, the meat quality is relatively tender and delicious. The treatment of grass carp is more test of knife work, to debone and slice grass carp, the specific operation is to cut off the head of the fish first, and then the knife level is parallel to the body of the fish.

3. Grasp the thickness when cutting into fillets.

When making fish fillets, pay attention to cutting the fish meat into thin slices, and pay attention not to be too thick, not too thin, too thick, not tender, too thin, easy to crush, boiled.

4. Marinate the fish fillet and make the soup base.

Add salt, green onion, will, cooking wine, white pepper and water starch to the fillet, then add egg whites to season and protect the fish, and it takes about 20 minutes to get the fish and seasoning well.

Blanch the bean sprouts enoki mushrooms and set aside for a while. Put oil in the pot, fry the fish bones, then add green onion and ginger, add a little water, and then cook over high heat, and after a while, the soup will become yellowish and white, and then add salt, pepper, monosodium glutamate, and chicken essence to taste.

5. Add the fish fillet and pour hot oil.

Fill the fillet over low heat to keep the soup slightly boiling, then slowly lower the fillet until it turns white and float for about 30 seconds, then pour in the previously processed enoki mushrooms and bean sprouts.

Sprinkle a large amount of peppercorns and dried chili peppers on top of the meat slices with sesame seeds. In another pot, pour in the oil and bring to a blanch. Pour over the slices of meat.

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be disposed of by ourselves, and then we put them in the water to wash them after they are done.

2. After washing, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until the sides are slightly charred and golden brown, we transfer the fish to a casserole, put the green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Teach you a new method, delicious and tender.

Preparation process: 1. Cut the fish into brick knife pieces, add green onions, ginger, garlic, dried chilies, salt, white pepper, and dark soy sauce and marinate for about half an hour.

2. Garlic cutting oblique knife for later use!

Production process: 1. Put the bottom oil in the pot, a little more, put the fish pieces in it and fry it on both sides, turn it carefully when turning, and don't break the fish; 2. After frying on both sides, add beer and onions, ginger and garlic of the pickled fish just now, the amount of beer is not over the fish, and I use a can of beer for this fish; 3. Simmer for about 20 minutes, do not add a lid to the pot at this time, let the alcohol volatilize the fishy smell of the fish, do not turn the fish with a shovel, just gently shake the pot, add sugar and salt in the middle; 4. When the soup is almost harvested, put in the green garlic, first put the more difficult green garlic white, and finally put the green garlic leaves, cover and simmer for one minute, the time is not too long.

1.Salt sprinkling method: wash the fish and control it dry, sprinkle with fine salt, evenly wipe the fish all over the body, if it is a big fish, it should also be smeared with salt in the abdomen, marinated for half an hour, and then made. The fish that has been processed in this way is not fragile when steamed, and can be flavored when it is cooked;

2.Chicken fat method: When making steamed fish, in addition to putting the seasoning, put a piece of chicken fat on top of the fish, and the fish absorbs the chicken fat to make the fish tender;

3.Boiling water drawer method: When steaming fish, wait for the water to boil before steaming in the drawer, and cover the pot tightly;

4.Dry powder method: When steaming fish, first apply some dry powder on the fish, and do not remove the lid when steaming. For example, if the fish weighs 250g, it can be steamed for 8-10 minutes when the thickness of the fish body is consistent. For each weight gain of 250g, steam for 5 minutes;

5.Beer immersion method: when steaming fishy fishy fish, marinate it in beer for 10-15 minutes and then steam it;

6.Leftover fish steaming method: If the steamed fish cannot be eaten at one time, 1 egg can be beaten into the fish steamed egg when eating again;

7.Steamed small fish heads: Small fish heads are nutritious, but they taste less meat. If you put the fish head on the board first, chop it into fine crumbs with a knife, enlarge it in a bowl, add an appropriate amount of flour and monosodium glutamate, cooking wine, pepper, minced green onion and ginger, stir evenly, and steam it for more than 10 minutes with a strong fire.

The raw material is selected live fish, the fish is washed with warm water, the fishy effect is better than cold water, rub the fish body with dry flour, place it for a while, and then rinse it clean, so that the treatment can not only remove the fish, but also ensure the freshness of the fish to the greatest extent. The specific method of boiled fish is as follows:

The ingredients that need to be prepared in advance include: 1500 grams of silver carp, 30 grams of dried chili pepper, 2 heads of garlic, 1 tablespoon of pepper, 1 tablespoon of vinegar, appropriate amount of dry flour, 1 tablespoon of Sichuan pepper powder, 20 grams of pickled ginger, 20 grams of Sichuan pepper, 20 grams of pickled pepper, 100 grams of onion, 1 tablespoon of sugar, 2 tablespoons of bean paste, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of salt, and appropriate amount of vegetable oil.

1. The first step is to slaughter the live fish, rub the fish body with dry flour, leave it for 5 minutes, and rinse it with warm water.

2. Then cut the green onions, garlic, pickled pepper and pickled ginger.

3. Heat oil in a pot, add dried peppercorns, garlic, pickled ginger, pickled sea pepper, and bean paste, and stir-fry quickly.

4. Add the fish pieces, chives and fresh soup.

5. Cook until the color is white, add cooking wine, salt, sugar, pepper, soy sauce and balsamic vinegar.

6. Pour the fish head into a basin with a spoon and spread with chives.

7. Pour the fish fillet and soup into a basin and sprinkle with the prepared peppercorns, minced garlic and green onions.

8. Put oil in the pot, dried chili peppers, Sichuan peppercorns, and heat over high heat.

9. Heat it and splash it on the fish, so it's done.

First of all, it is best to choose live fish, at least very fresh chilled fish, and be sure to scrape the black membrane in the belly of the fish. Secondly, it is best to use warm water when washing fish, which has a better fishy removal effect than cold water. Finally, rub the fish with dry flour after descaling, let it sit for a while, and rinse it well.

This treatment not only removes the fish, but also maximizes the freshness of the fish.

After washing the fish, use a knife to cut the fish at a 45-degree angle to a depth of about two centimeters, with an interval of about 5 centimeters between each knife. This is not only easy to taste, but also easy to cook. Then, sprinkle a little salt and cooking wine on the front and back of the fish, spread it with your hands, and marinate for 10 minutes to better absorb the flavor.

Like pork, fish also has a similar "acid removal period", that is, the fish will be more delicious after a period of time, generally about two hours (10 times). Therefore, do not cook freshly killed fish right away. In order to make the fish more delicious, spread the green onion on a plate before steaming, put the fish on it, and put the shiitake mushrooms, bamboo shoots, ginger slices and other slices in the cut of the fish body.

Then drizzle the steamed fish soy sauce, cut a little green onion and ginger shreds and sprinkle on the surface of the fish. If it is a fresh fish, it is best not to throw away the steamed broth, but pour it in light soy sauce or seafood soy sauce and dip it.

The weight of the fish should be controlled at about 600 grams, so that the fish of this volume can be controlled when cooking, and it looks beautiful when placed in the fish plate. As with many steamed dishes, the fish must be put into the pot after the water is boiled, otherwise the steamed fish will not have a firm taste and the aroma will not be enough. Generally, about 600 grams of fish are steamed on high heat for 7 to 8 minutes, and after steaming, they can be boiled and eaten.

The fillets are soaked in salt, egg white, water starch and a small amount of salad oil for 30 minutes to allow the water and oil to be fully absorbed by the fish. In this way, the fish is tender. The pot time should not be too long, and there should not be too much fish, because the pot used at home is smaller than that used in restaurants, and the fire is larger than that of the weaving record half of the newspaper restaurant, so the fish must not be too much at home, and it is not easy to master the heat of a lot.

In short, ensuring that the meat fiber has enough moisture before putting it in the pot is the reason for the tenderness.

Ingredients: 1 crucian carp, 1/2 piece of rodish (shredded), 1 piece of ginger, salt, chicken powder.

Method 1, put the crucian carp one.

Every time you cook fish, try to wrap it in egg whites and fry it in a pan so that the fish will be tender.

Pepper sesame fish home-cooked method.

Pass the fish in the boiling water for a while.

Add with the removed fish.

Marinate with starch, a small amount of wine and pepper.

Mix oil and burn 5 to oil temperature. Ginger slices, garlic cloves, dried red pepper sections, Sichuan peppercorns, stir-fry, bean paste copied to the top taste and spit oil.

Chop the green onion leaves into a puree, add seasonings and peppercorns, soy sauce, monosodium glutamate, sesame oil, and a little broth and mix into a pepper puree.

After the fish is removed from the oil pan, pour the pepper and sesame paste on the fish.

My mother said that you can't put water in boiling fish, you have to put beer in it, so that it is tender.

There are two ways I have done it, one is to boil the water and then add 2 3 taels of beer, so that the boiled fish is very tender (because the beer is fermented, the enzymes in it play a role in softening and fermenting the fibers of the fish at high temperatures). Although baijiu can also play a similar role, baijiu has a strong taste, unlike beer, which not only removes the fishy smell, but also adds freshness. ）。

2. Soak beer for more than ten minutes before cooking, which can also make the fish tender.

If it is a fish fillet, you can also mix the fish fillet with water starch before putting it in the pot, because the enzymes in the starch can also soften the fish fiber at a certain temperature.

Fish soup First of all, prepare a crucian carp that is not too big or small, clean it, make two cuts on the belly and back of the fish, and let the water dry. Then prepare about 10 small mushrooms, divide the small mushrooms into several halves, wash and put away. Then cut a few slices of ginger (about slice it), and then cut 3 green onions, not too small, just one by one.

After the ingredients are ready, pour the oil, boil the oil, put the fish in the pot and put the ginger slices. When the tail of the fish is cocked, turn it over. When both sides are cooked, pour in the water (use the bowl for the fish soup to catch the water and pour it into the pot) Cover the pot Wait for the soup in the pot to turn white (indicating that the fish flavor has been cooked) Add the mushrooms, and the ingredients (salt, monosodium glutamate, chicken essence.

Others can be put or not).

When the fish broth is about to rise, add the chopped green onions.

After cooking, the fish soup is not only fragrant but also very fresh.