What dishes are better with homemade braised fish? What can be done to make the fish taste better?

What dishes are better with homemade braised fish? What can be done to make the fish taste better? Winter ru, kimchi, green bamboo shoots, tomatoes, radish strips, fresh bamboo shoots, or shallots.

Both. Each vegetable must be fresh to ensure that the fish after cooking is more flavorful, and add sesame oil, sadazu, dark soy sauce, and rice wine to enhance the aroma when cooking. The braised fish pieces are made with some silver carp.

Many areas use Wuchang fish.

Before cooking the fish it is proposed to marinate for a while and let the spices spice.

into the fish.

okara cake; Okara cake is the southern region.

It is a very traditional and unique bean food, which is made from soybean milk residue after grinding, and it tastes powdery and soft and has a unique taste. In the case of braised fish, you can put the okara cake in it, and it is best to put it in the pan and fry it first, so that the okara cake is not very easy to break. The bean dregs cake after being braised in the fish cubes absorbs the deliciousness of the fish head soup and the aroma of the fish itself, which will make the okara cake particularly delicious.

Therefore, in the case of braised fish, it is very good to put some okara cakes, and it can also enhance the nutritional value of this dish.

Shanais; Coriander is a kind of vegetable and fruit that people hate and love, people who like to eat coriander feel that it tastes too fragrant, but people who don't like to eat coriander feel that it tastes unacceptable. In fact, in the case of roasted braised fish, you can also put in the appropriate Xianglai, and after putting in the appropriate Xianglai, it can also have the effect of removing the fish, which will make the fish eat a different delicacy, and can also exude the aura of Xianglai, so in the case of cooking braised fish, diners who like to eat coriander can grab a handful of Xianglai, put it in the case of cooking, and put it before cooking, and its taste is all quite good.

Cabbage; Cabbage is a very common vegetable, but when you put it in the braised fish cubes, the cabbage will become more and more delicious. Because the Chinese cabbage will become soft after cooking, and it can digest and absorb the juice of the braised fish, and can digest and absorb the essence in the dish, so put some cabbage in the case of braised fish. It can also make the whole dish unique and delicious.

When making home-cooked braised fish, people generally choose green beans as a side dish, because the combination of green beans and braised fish gives people a particularly beautiful feeling.

Braised fish can be served with tofu, winter melon these dishes are more delicious, if you want to taste it, first of all, the fish should be marinated for at least half an hour, and then poured in green onions, ginger and garlic, cooking wine, dark soy sauce, light soy sauce and other condiments.

When cooking braised fish, you should first fry the fish until golden brown on both sides, and then add the braised sauce and simmer for 30 minutes, it is easier to absorb the flavor, and you can eat it with some green vegetables.

It is best served with cabbage, lettuce or chrysanthemum, and I recommend spreading some lemon or vinegar and soy sauce evenly on the surface of the fish.

It is cut into three sections 10 cm below the head valve, jaw and tail umbilicus. The middle of the fish is cut into pieces 10 cm long and 3 cm wide. The head was split, the valve of the head was cut off, and the soft jaws were removed.

It is also cut into pieces the size of a fish. Its tail is cut into pieces two inches wide up to the tail. This is the first time Chengdu has eaten this spotted fish.

I don't know why there are convenient fish in the world - there are no scales, only a piece of flesh. They are said to be close relatives of carp. By the way, ask an expert to find out what this fish is.

If there is no native fish, you can substitute other fish.

Let's introduce the practice of grilling carp. Prepare a carp weighing about three kilograms. The bigger the fish, the better it tastes.

However, it depends on its own pot. Wash the fish, change the knife, add cooking wine, ginger, pepper, salt and marinate for 20 minutes, then wrap it in starch, put it in a pan and fry it, or not to fry it, and then boil the oil. I mean more about fish.

This recipe actually works with most freshwater fish such as carp and grass carp. I use tilapia because it has fewer bones and simple meat (to be honest, it has less earthy flavor than carp), so I use tilapia.

One important carp, four cloves of garlic, a spoonful of cooking wine, five ounces of pepper, ten dried chilies, five slices of ginger, cooking wine, white vinegar, one green onion, five icing sugar, two star anise, three bay leaves, a small slice of cinnamon, a spoonful of dark soy sauce, a spoonful of soy sauce and a spoonful of oyster sauce. If grilled fish is suitable for going to sea, then cinnamon fish is the best fish, among which yellow croaker and yellow croaker are Picasso with garlic, cinnamon fish and carp are thick and tender, and braised fish is fragrant and fragrant. Remove the internal organs, wash them, put a flower face on a plate, marinate with cooking wine, salt and ginger shreds for 10 minutes, prepare 3-4 millet peppers, round the peppercorns, cut the garlic seeds into pieces, cut the garlic into small pieces, cut two slices of ginger and perilla for later use.

Deep-fried fish. The perfect fried fish should be unwrinkled, browned and crispy, and soft in flesh. Based on the principle that EM does not waste oil, deep frying replaces deep frying.

First, the pan should be heated until it smokes, then oil is added. Before putting the fish in the pot, it is best to clean the fish with kitchen paper so that the oil is not splashed.

I think braised fish can generally choose grass carp, crucian carp, and side fish are more suitable for braised fish, such as bream, the most famous is Wuchang fish, crucian carp, you can make watercress crucian carp or braised crucian carp, and then grass carp, you can make braised fish pieces.

It is more suitable to choose carp, black fish, grass carp, crucian carp, and Qingjiang fish, and the meat is very tender, which is very suitable for the taste of braised rice.

You can choose catfish, silver carp, grass carp, crucian carp, carp, black fish, Qingjiang fish, and we make this kind of braised fish, the most choice may be carp, because carp is very fragrant.

Roasted fish is a common home-cooked dish, you can choose grass carp, crucian carp to make braised fish is more suitable, and the taste is very delicious.

You can choose grass carp, salmon, carp, crucian carp, these fish are very tender meat, so if you choose to use braised and add some seasonings, it will make the taste particularly delicious, and you can also drink soup.

Carp, grass carp, crucian carp, Wuchang fish, sea bass, tilapia, and braised fish are a very common dish and very delicious.

Carp, crucian carp, grass carp, silver carp, catfish. The fish are very suitable and have a great taste.

I think it is more suitable for carp, yellow croaker, cinnamon fish, pomfret, grass carp, crucian carp, silver carp, they are all very suitable, and they are all very good, and the taste will be very good.

There are many types of braised fish, you can use carp, grass carp and some marine fish, such as opium duobao partial mouth and so on.

Braised fish can be selected from many fish varieties, both freshwater and saltwater, such as crucian carp, carp, saury, grass carp, and luzi fish.

Personally, I think carp and grass carp are good, and it is more suitable to make braised fish.

Summary. Braised fish with green peppers and onions is a good choice. The refreshing texture of green peppers and the sweet flavor of onions complement the deliciousness of the fish, adding depth and texture.

In addition, you can also add some vegetables such as mushrooms or carrots to your taste, enriching the texture and color of the whole dish. This combination of side dishes is easy to obtain and can also enhance the flavor of braised fish. Hope it helps!

Braised fish with green peppers and onions is a good choice. The refreshing texture of the green pepper and the sweet taste of the onion echo the deliciousness of the fish, adding depth and texture. In addition, you can also add some vegetables such as mushrooms or carrots to your taste, enriching the texture and color of the whole dish.

This combination of side dishes is easy to obtain and can also enhance the flavor of braised fish. Hope it helps!

Excuse me, but please go into more detail?

Braised fish with green peppers and onions has a rich taste. Pair with vegetables such as mushrooms or carrots to enhance the flavor. Hope that helps!

Summary. Braised fish is a very classic and delicious Chinese dish that can be paired with the right side dishes to add texture and flavor. Here are some common styling suggestions:

1.Tofu: Fish and tofu are cooked together, and the tofu absorbs the soup of the braised fish, adding richness to the taste.

2.Vegetables: Green vegetables such as greens, beans, and celery can be cooked in a stir-fried, stir-fried, or stir-fried way to complement the flavor of braised fish.

3.Bean sprouts: such as soybean sprouts, watercress, etc., cooked or stir-fried, with moderate seasonings, can enhance the overall taste of braised fish.

5.Bean rice: Braised fish is minced and boiled with rice to make bean rice, which can bring out the flavor and texture of the fish.

In addition, according to personal preferences and tastes, you can also choose side dishes according to your preferences, with a variety of vegetables and soy products to suit your taste needs. Most importantly, the side dishes should be as light as possible to highlight the deliciousness of the braised fish.

Can you tell us more about that?

Braised fish is a classic and delicious Chinese dish that can be paired with the right side dishes to add texture and flavor. Here are some common styling suggestions:1

Tofu: Fish and tofu are cooked together, and the tofu absorbs the soup of the braised fish, adding richness to the taste. 2.

Vegetables: Green vegetables such as greens, beans, and celery can be cooked in a stir-fried, stir-fried, or stir-fried way to complement the flavor of braised fish. 3.

Bean sprouts: such as soybean sprouts, watercress, etc., cooked or stir-fried, with moderate seasonings, can enhance the overall taste of braised fish. 4.

Bean rice: Braised fish is minced and boiled with rice to make bean rice, which can bring out the flavor and texture of the fish. In addition, according to personal preferences and tastes, you can also choose side dishes according to your number of happy potatoes, with a variety of vegetables and soy products to meet your taste needs.

Most importantly, the side dishes should be as light as possible to highlight the deliciousness of the braised fish.

Braised Fish Method:Ingredients: a carp (a catty, gills, scales, belly, clean up), accessories:

About half a tael of cooked chicken (cut into thin slices), half a tael of fresh mushrooms (sliced), and half a tael of bamboo shoots (after slicing into thin slices, cook in boiling water for about five minutes).

1. After the fish is cramped, draw it at an equal distance on both sides of the fish body.

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.