If you want to eat fish, but you don t like to eat fried, how to cook it is simple and delicious

Braised Fish Preparation:

Ingredients: a carp (one catty, gills, scales, belly, clean).

Excipients: about half a tael of cooked chicken (cut into thin slices), half a tael of fresh mushrooms (sliced), half a tael of bamboo shoots (sliced into thin slices and boiled in boiling water for about five minutes).

Seasoning: Half a halt of green onions, cut into sections. A small piece of old ginger, sliced. 2 cloves of garlic, sliced. Two tablespoons of soy sauce. 1 tablespoon starch mixed with water to make a sauce. 1 tablespoon cooking wine. A spoonful of sesame oil. Salt and monosodium glutamate to taste.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.

Production tips: 1, there is a secret to frying fish The pot is less hot and less hot and the temperature is less stirring Fish, it is not easy to grasp the material in cooking, and the heat is the key to success or failure.

2. Fish into the pot to move it less, this is the secret of frying fish is also the only way, if you are afraid that it is not cooked and keep turning, but self-defeating, three or two will make the skin open and the flesh bloom, unrecognizable. Before that, you must wait for the pan to be hot before putting oil, and the fish must be dried before putting it into the pan, and fry it lightly over low heat, don't rush to push and turn it over. If you're not using a frying pan, just tilt the pan occasionally to heat the heat evenly and control the heat not too much.

3. About ten minutes after the skin is set and then turned over, at this time the meat is cooked and the juice in the middle can be retained, if the spatula contact feels that the sturdy is overdone, in fact, some people are afraid of not being cooked and draw the knife edge on the fish body in advance, it is not a clever method, the fish meat is cut open, the soup is easy to lose, and the fried fish is not too big.

The fish unloads the meat, cuts it into slices, and eats it in shabu to make a dipping sauce that suits itself.

There is also a simple sauerkraut fish is also fast, cut the fish into pieces and hang some thickeners, boil the water and cook the sauerkraut first, the soup becomes sour and then the fish, and boil for 2 minutes.

Lettuce fish broth.

Ingredients: Dace meat to taste.

Tang lettuce is about catty.

4 slices of ginger. 1 green onion (diced).

Marinade: 1 4 teaspoons salt, 1/2 teaspoon sugar, 1 tablespoon Shao wine, pepper to taste.

Method:1. Add the green onion and marinade to the dace meat, mash well, marinate for a while.

2。Wash the lettuce, drain and shred.

3。Boil about 2 liters of water, add ginger slices, flatten the fish on a plate, dip it in hot water with a teaspoon and then pour the fish into the water one by one, bring to a boil and then add shredded lettuce, roll up and add a little salt to taste.

Steam, after steaming, thicken the seasoning according to taste.

As a high-protein and low-fat food, fish is loved by the vast majority of people. There are many ways to prepare fish: braised in soup, stewed in soup, steamedDeep-fried

Either way, it's delicious, but I prefer the deep-frying method. Here are three ways to fry fish:

1. Deep-fried hairtail

The first part is to make the fried fish batter: mix the eggs, one part cornstarch, one part potato starch, two parts flour, and an appropriate amount of water, and stir them into a paste, which is a little thicker. Then pour the batter into a basin with the hairtail and stir well.

Heat the oil, add the hairtail, fry one side over medium heat for two minutes, then turn over and continue frying. It is formed in one go, and there is no need for re-frieting. I didn't put much salt, it was very fresh and delicious.

It is not necessary to choose hairtail, it is suitable for all kinds of fish pieces.

2. Fish cutlet

Prepare a pangasius, blot it with kitchen paper and cut into small pieces. Marinate in a bowl with salt and black pepper for half an hour.

Then make the batter and mix together 150 grams of all-purpose flour, 75 grams of cornstarch, 4 grams of baking powder, and 2 grams of salt. Stir while adding water until the batter runs vertically. Finally, add white vinegar and stir well for later use.

Dip the fish fillets in a layer of dry flour first, then put them in the batter, put the battered fish fillets into the dry flour again, gently shake off the excess flour after the surface lines appear, and then put the fish in hot oil at about 180 degrees Celsius to fry the fish. Fry until browned on both sides, remove the oil.

3. Fried fish fillet

Prepare the cod fillet or pangasius fillet, add an appropriate amount of ginger, cooking wine, light soy sauce, white pepper, grasp well, and leave for half an hour.

Coat the marinated fish fillets with cornstarch, egg liquid, and breadcrumbs in turn, and press them to prevent the breadcrumbs from falling off when frying. Place the wrapped fillets on a clean plate and set aside. Heat the oil in a pan, wait for the appropriate oil temperature, pour the fish fillets into the pan, fry until golden brown, and remove from the pan.

Put it on blotting paper to absorb the excess oil, sprinkle with cumin powder, or coat it with tomato sauce, and the delicious ** fish sticks are ready.

First of all, when we fry the hairtail, we should coat the outside with a layer of starch, and then we can choose to fry the hairtail when the oil temperature is 7 hot, so that the fried hairtail will be particularly delicious.

Mix eggs with cornstarch and put the fish in a paste and fry them at high temperatures.

First of all, coat the fish in flour, put it in the oil pan as soon as the oil is hot, and fry it on low heat for five minutes.

Ingredients: 1 egg.

30g flour

Ginger to taste (for marinating).

Appropriate amount of green onion (for marinating).

Cooking wine to taste (for marinating).

Salt to taste (for marinating).

How to make fried hairtail (super easy).

First of all, the hairtail is cut into sections, washed, the head and tail removed, and marinated with salt, cooking wine, ginger, and green onion for 20 minutes.

After marinating, wipe off the water from the marinated fish with kitchen paper and coat it in flour.

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Wrap in egg wash before serving.

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OK Smell! Crisp! Come and eat!

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Tips: Fry on low heat, do a good job of protection, and don't let the oil splash on your face!

【Dry fried small fish】

Ingredients: small white strips, pepper, five-spice powder, light soy sauce, white wine, salt, green onion, ginger.

1. Cut the small white strips and clean them one by one, soak them in the water several times, and pinch them dry; The processed small fish is added with an appropriate amount of five-spice powder, pepper, light soy sauce, salt and liquor according to personal taste, salt can be added more, salted fish is light and meaty, a small amount of liquor is fishy, green onion and ginger shredded, you can come a little more, grasp and marinate for more than 15 minutes to taste.

Then add a very small amount of dry starch, note that it is not "wrapped in starch", like me in a small pot of small white strips, add one or two spoonfuls (20 grams), don't put too much, the main effect is that the starch can increase the degree of crispiness, this amount of starch will not wrap the small fish, it is difficult to absorb water, and the fried small fish will not soften.

2. The oil temperature in the oil pan is 6 hot, put the small fish into the pan, do not flip, turn on medium-low heat and fry slowly until it is set.

3. After the fish in the pot is set, you can use chopsticks to turn the small fish, keep it on medium-low heat and fry it slowly, it takes about 10-15 minutes, and you must fry it until the bubbles that come out of the small fish become very small, and the moisture in the small fish is almost dry.

4. After the first frying, take out the control oil, the oil temperature rises to about 70%, pour all the small fish into the re-frying for about 3 minutes, until the small fish become slightly browned and then remove the oil control.

How to fry small fish:

Spare ingredients: 300 grams of crucian carp, appropriate amount of green onion and ginger, a little cooking wine, 2 eggs, 1 tablespoon of flour, 1 teaspoon of pepper, a little five-spice powder, a little salt;

Production process: In the first step, the small crucian carp is prepared to produce an appropriate amount, which needs to be processed in advance, remove all the parts that cannot be eaten, and put the small crucian carp into a large bowl after controlling the water, add salt and cooking wine;

In the second step, prepare a little shredded green onion and ginger, put it into the small crucian carp, mix it evenly, marinate for 30 minutes, and after the pickling is done, pick out the green onion and ginger, and at the same time need to control the moisture on the surface of the small crucian carp;

The third step is to prepare a large bowl, knock in 2 eggs, add 1 spoonful of flour, mix into an egg batter, lift it with chopsticks to drop in a straight line, and add some pepper and five-spice powder to it;

The fourth step is to mix well, add a little more cooking oil to the pot, heat the oil to 6 into heat, let the small fish be put into the egg batter one by one, wrap in a layer, put it in the pot, and start frying it over medium heat throughout the whole process;

The fifth step is to slowly set the egg batter, fry the moisture in the fish dry, and when the egg batter on the surface turns golden brown, take it out, and after the oil temperature rises again, put in the fried crucian carp and fry it again over high heat, and remove it from the pot.

Cooking Tips:

1. Don't hang the paste directly on the small fish, add salt, cooking wine and green onion and ginger marinate in advance, which can help remove the fishy smell, this step can also make the small fish have a basic taste, put salt when pickling, and do not need to put salt when adjusting the paste, if you feel that the saltiness is not enough, you can sprinkle some pepper and salt after the pot;

2. Fried small fish, some people wrap flour and some hang egg liquid? The chef said that it is not right, if you want the small fish to cool and not soft, you need to use 1 trick, you need to use flour and egg liquid to adjust the egg batter, no need for a drop of water, use egg liquid to completely make the flour melt, the batter should not be too thick, and the thickness should be moderate;

3. When frying small fish, the oil temperature needs to be mastered, almost 6 into the heat is the best, the first time to fry the small fish needs to be medium and low heat throughout the whole process, the small fish needs to be fully fried and fried dry, and the second time the re-frying needs to be fried quickly with high heat, so the small fish will be more crispy, so it is necessary to re-fry.

Method Step 1: Cut the fish into pieces, pass it with water, and wash the blood.

2Put the fish in a bowl, add an appropriate amount of cooking wine, ginger, salt and spices, stir well, cover with a layer of plastic wrap, and marinate for two hours.

3Take the raw ginger, add starch to the marinated fish pieces, and stir well.

4. Put oil in the pot, heat the oil pan on low heat, and when the oil pan is hot, put the fish in one by one to fry.

5. When fried until both sides are golden brown, you can remove it and put it in a bowl.

6Finally, put on the plate, sprinkle chopped green onion and coriander on top of the fish, and the fragrant fish will be fried.

Hope it helps you, dear.

I wish you a happy Chinese New Year and all the best.

Ingredients: yellow croaker, green onion ginger, pepper, white wine, tea, salt, garlic. The small yellow croaker that you buy back must be slaughtered cleanly, especially the black membrane and fish blood in the stomach, and you must wash it.

Place the knife on both sides of the fish, steep in tea for 20 minutes, remove and dry. Then add salt, pepper, onion, ginger and minced garlic and marinate for 1 hour until fragrant. Make a paste, starch + crispy fried noodles + eggs + water + cooking oil, stir into a slightly diluted paste, add small yellow croaker, and stir well.

Heat the pan to 70% heat with cooking oil, add the small yellow croaker, then turn down the heat, slowly fry the small yellow croaker, and take it out. Then increase the oil temperature to 70%, add the small yellow croaker, fry for another 20-30 seconds, and serve!

<> you need to fry twice. Use a little more oil temperature to set it. In general, the frying time will be more than 10 seconds, and the maximum is about 30 seconds.

The aim is to make the surface of pancakes, especially pureed fried products, instantly heated and compacted. Put more oil in the pan and put the small fish in the pan. Slowly fry the small fish over medium heat to determine its shape.

Fry the fish until golden brown first, then take it off, then pour it into the oil plate, fry it for about two minutes, take it out to make it sharp enough, first cut the fish into pieces, then sprinkle the flour evenly, and then prepare rapeseed oil, the fried fish is more fragrant, more yellow, and more beautiful, remember to boil the oil when frying, otherwise there will be a smell of vegetable oil, which is very bad.

Heat the pan, add more cooking oil, 60% of the hot oil temperature, one by one in the small yellow croaker, fry to the specified form, take it cold for 3 minutes, and then put it in the deep fryer, fry it to both sides, fish is a delicious food that we often eat in our lives. Especially for coastal people, it is refreshing to be able to eat fresh fish every day. For small fish, I think the most appropriate method is deep frying.

Holding the plate, you can fry the batter twice if you want it to be crispy, the first time fry until the batter is colored, let it cool, then continue to fry in the pan until the batter is completely colored, I catch the batter when the cream is crispy, and when the oil temperature reaches 30%, start frying the fish. Fry the fish first, then remove the fish, throw another egg into the fish and mix well, pour a bowl of flour into the mixed fish, the oil temperature is 50% hot. This time, it needs to be fried and fished out.

Fried food will definitely be greasy, but we can control the oil after tying it again.

Cut off the fins of the fish, clean it, marinate for 10 minutes, wrap it in dry flour, fry it in the oil pan until golden brown and take it out, put the tempeh in the hot oil in the pot, fry the red oil, put in the green onions, ginger and garlic, fry the fragrance, put in the boiling water and put rock sugar, put in the fish and stew for 20 minutes.

with egg whites. Pepper, salt. Marinate for half a day. Put a little bit of starch on it. Then put it in the pan and fry it. After frying, the fish is fried again. This fried fish is particularly crispy and delicious.