If you love fish, you can eat fish and the kitchen master will take the trouble to teach a few trick

Let's have a simple cooking, ham steamed thistle, ingredients: about one pound of thistle, 5 6 small slices of ham (also with bacon meat), 20 grams of shredded ginger, green onions, 2 3 mushrooms, first cut the fish with a knife, put salt and rice wine, marinate monosodium glutamate, steam for 10 15 minutes, you can.

The Chinese New Year's Eve dinner on the 30th day of the Chinese New Year's Eve is the most sumptuous meal of the year. In the Chinese New Year's Eve dinner, the most common dish is fish. In Chinese, "fish" and "yu" are homophones, and eating fish on Chinese New Year's Eve represents "more than every year", which is a good wish for the New Year.

There are many delicious ways to make fish for Chinese New Year's Eve dinner.

Sweet and sour carp. The sweet and sour taste of sweet and sour carp is loved by southerners. First of all, prepare the carp and various ingredients, after the carp is cleaned up, remove the fishy tendons on both sides, and then use an inclination of 45 degrees to evenly dissolve the fish and open the slice.

After rowing, add a spoonful of salt and rub the salt by hand on the top and bottom of the fish. Add 2 tablespoons of flour, 1 tablespoon of starch, 1 egg, 1 bowl of water to the basin, mix into a paste, put the fish in, carry the fish tail, hang the whole body of the fish with flour, and then sprinkle a layer of dry flour on both sides of the fish. Put enough oil in the pan, and when the oil is ripe, bend the fish into an arc and put it in the pot.

Then fry the fish on low heat, fry the fish on both sides until it is slightly yellow, and when the fish is cooked through, you can fish it out. Prepare the sweet and sour sauce, chop the garlic, start another pot, add a little oil, add the crushed garlic over low heat and stir-fry until fragrant, add half a bowl of water, 2 tablespoons of tomato paste, 2 tablespoons of rice vinegar, 2 tablespoons of sugar, 1 teaspoon of light soy sauce, 1 3 tablespoons of salt. Finally, pour the sweet and sour sauce over the carp while it is hot, and a sweet and sour carp with full color and flavor is ready.

Chop the fish head with peppers. Chopped pepper fish head belongs to Hunan cuisine, is a famous dish in Xiangtan, is a spicy dish, suitable for friends who love spicy food. First of all, rinse the head of the fat head of the beam crack, split it into two from the middle of the fish lip, and change the flower knife; Wash the chives and cut the ginger into slices for later use.

Add the purchased chopped pepper to water, soak for 3-5 hours, remove and control dry, and set aside. Cut the red pepper into cubes, add it to the processed chopped pepper and stir well, then add the chicken powder and mix well; Sit oil in a pot, put in the adjusted oil, boil until 7 is hot, and pour it into the mixed chopped pepper. Spread oyster sauce, steamed fish soy sauce, white wine, chicken powder, white pepper and perilla on the changed fish head and marinate for 10 minutes.

Put a plate in a pot, put two chives and a few slices of ginger on the plate, and set up the chopsticks in an M-shape. Set up the marinated fish head with chopsticks, sprinkle the fish head noodles with mixed chopped peppers, pour a spoonful of steamed fish soy sauce, then put chives, ginger slices, perilla, and steam in a steamer over high heat for 15 minutes. After that, take out the steamed fish head, remove the chives, ginger slices, and perilla, leaving only the chopped peppers, then sprinkle with chopped green onions and drizzle with hot oil.

A mouth-watering fish head with chopped pepper is ready.

Steamed crucian carp. Steaming preserves the nutritional value of the fish itself, making it suitable for all ages. Wash the fish and put a few slices of ginger fish on a plate.

Steam in a steamer over high heat for 8 minutes. Ginger and green onion cut into shredsRemove the steamed fish, remove the ginger slices, and discard the steamed juice.

Then top with the chopped ginger and green onionsBring the cooking oil to a boil. Then pour the boiling oil over the crucian carp.

Drizzle with steamed fish soy sauce. Steaming preserves the original flavor of the fish and makes the meat delicious.

If you want to eat fish, I can be regarded as more experienced, especially silver carp, this fish is cheap, but the disadvantage is that there are many spines, my mother is stuck with thorns every time she eats this fish, and then I thought of it, make this sauerkraut fish ball, and don't worry that her old man will be stuck with thorns, especially if there are children at home, you must do this.

Sauerkraut fish balls] Main ingredients]: A piece of big-headed silver carp weighing more than 3 kilograms, 1 bag of sauerkraut with 250 grams, and 50 grams of potato starch.

Excipients]: 20 grams of green onions, 50 grams of ginger, 10 grams of white pepper, 20 grams of vinegar, 10 grams of chicken essence.

Steps]:

1]: Use a knife to cut off the trapped meat on both sides of the fish, and then slice it horizontally, so that the cutting is to cut off the small fish bones in the meat, so that it will not get stuck in the throat.

2]: After the fish is cut into slices, use the back of the knife to smash the fish into a meat puree, and by the way, pick out the fish bones that have not been cut.

3]: Put the fish puree in a bowl, add: 10 grams of chicken essence, 50 grams of potato starch, and stir well.

Four]: If you feel a little thin after stirring evenly, add potato starch and continue to stir until you can roll it into balls.

Five]: Put cooking oil in the pot, chop the sauerkraut, put it into the pot, add: 20 grams of green onions, 50 grams of ginger, and fry until fragrant.

6]: After the sauerkraut is stir-fried, add water.

7]: The water in the pot is boiling, and the fish puree made by Jian Ran before is made into balls with a spoon and put into the pot.

Eight]: Fish meatballs are boiled in boiling water for about ten minutes, tossed back and forth, and then cooked, and enter: 10 grams of white pepper, 20 grams of vinegar, and 10 grams of chicken essence. Turn off the heat and serve on a plate.

<> point: The main point of making this dish is that when making fish balls, be sure to go through the pureed fish meat with your hands and pick out some of the fish bones that are not clean.

In addition, there are bags of sauerkraut sold in the sauerkraut supermarket, I like to use Mao Ge sauerkraut, 2 yuan a pack, very practical.

<> steaming: Put the fish into the steamer, add a small amount of salt and ginger slices, and steam it. Steaming preserves the umami and nutrients of the fish.

Braised fish: Fry the fish in hot oil until golden brown on both sides, add seasonings (such as soy sauce, sugar, cooking wine, ginger slices, etc.) and cook until flavorful. Braised fish can make the fish tender and delicious.

Paper packets: Fish fillets, vegetables, and spices are wrapped in tin foil or lotus leaves, then steamed or grilled until cooked through, which preserves the umami and nutrients of the fish.

Bake: Bury the fish in the oven, sprinkle with a little salt and pepper and bake until golden brown. Grilling can make the fish crispy and delicious.

The fish tastes good and the nutritional value is relatively rich, so it is worth recommending it to everyone, and the first recommended fish method is the snow cabbage fillet, which needs to be prepared with fish, winter bamboo shoots, snow cabbage and a little red pepper, as well as an appropriate amount of salt and chicken essence. Cut the fish into fillets, and then pulp for later use, winter bamboo shoots need to be shelled, after slicing the red pepper, we need to wait until the water in the pot boils, and then put the winter bamboo shoots in it, continue to cook for a few minutes to remove the bitter taste, take out and let the slices cool, then heat in the pot, pour in the oil, after warming, you can pour in the fish fillets, slide most of the fish fillets, and when they are white, you can put them out, put the remaining oil in the pot into the cabbage, stir-fry for about 1 minute, and then pour in the bamboo shoots, Continue to fry for 2 minutes, then pour in the fish fillet, then add red pepper, add salt and chicken essence to taste, stir-fry evenly and then you can eat out of the pot.

Boiled fish fillets are also a very good choice when eating fish, you need to prepare an appropriate amount of fish fillets, 1 handful of green vegetables, 2 spoons of cooking wine, 1 teaspoon of ginger powder, 2 tablespoons of starch, 1 piece of ginger, and an appropriate amount of green onion and garlic, an appropriate amount of dried chili, bean paste, coriander, pepper, sugar and chicken broth, and prepare cooking oil and a little salt and soy sauce. We have to cut the fish fillet very thin, and then marinate it with starch, cooking wine and ginger for 2 hours, and then put it in the refrigerator to marinate overnight, after the vegetables are fried, you can put it at the bottom of the bowl, put oil in the pot, fry the chives, ginger, garlic and peppercorns, and then put in the bean paste, fry the red oil and then pour the chicken soup, add salt, soy sauce and sugar to taste, after the chicken soup is boiled, you can put in the fish fillets that have been marinated before, cut it and cook until it changes color, you can get out of the pot and put it in the bowl of the mat vegetables, Put chopped green onions and coriander on top, heat the oil in a pan, add the dried chili flakes and Sichuan peppercorns and stir-fry until fragrant, then pour over the fish fillets and serve.

Generally, the braised fish is very delicious. Before cooking, prepare the ingredients, the appropriate amount of crucian carp or flatfish. Seasonings consume oil, star anise, ginger, garlic, etc., wash them, chop them and set them aside for later use.

Then wash the fish with clean water, take out the internal organs, remove its scales and gills, and make a few cuts on the back.

Then put the oil in the pan, put the seasoning in it, and when the flavor comes out, put the fish in and fry it. When one side turns golden brown, turn it over to the other side, and when it is cooked, add some soy sauce to color it, it will look better and taste better. Then add some water to it, preferably water.

Don't have too much water, just cover the fish and just cover it and cook it for 20 minutes. After boiling on high heat, turn to low heat, continue to cook for 5 minutes, after cooking, use high heat to reduce the juice, you can serve it out and eat, the taste is very good, and its nutrients will not be so easy to lose. When cooking, if you want a better texture, you can add some soy sauce to it, and the taste will be better.

When cooking, avoid sticking to the pan, be sure to pay attention to the heat, and don't be too big.

It can also be eaten with tofu, which will be easier to digest. Before cooking, prepare the ingredients, an appropriate amount of fish head, tofu, ginger, garlic, etc., seasoning dark soy sauce, pepper, soybean paste, sugar, etc. Then wash all the ingredients and cut the fish and tofu into cubes, which will make it easier to cook.

Chop up the other seasonings and set aside. Then put the oil into the pot, you can use peanut oil, you can also use lard. Put the tofu in and fry it over low heat, and when both sides are golden brown, bring it out and set aside.

Then put some spices in it, and when there is a fragrance and lead imitation tomb, put the fish head in it and cook it over medium heat. During the cooking process, you can add some soybean paste for a better taste. When the eight are ripe, add some rice wine and water into it, the water is not too much, and it is better not to pass the fish head.

Add some light soy sauce to extract freshness, put the tofu in it, and cook it over high heat. Once boiling, reduce the heat, cover and continue to cook for 15 minutes. Let the tofu fully absorb the fish juice, the taste will be better and the nutrition will be richer.

When cooked, add a little salt and sugar, and you can serve it out and eat it.

When cooking, you can fry the fish head first, and the taste will be better. But when frying, be sure to heat the pan before putting it in. During the frying process, shake the pan frequently, so that it will not burn or stick to the pan so easily.

When making this dish, it is better not to put vinegar, the tofu will be difficult to eat and not good for the stomach. When cooking, the fish head can be cut into smaller pieces, cut into cubes, and then fried to eat, which will be more flavorful. If you find it troublesome, you can also skip cutting it, cook it for a longer time, and it will be easy to cook.

Principle: The special method of cooking fish is mainly based on the following principles: temperature control, time control, humidity control, seasoning control and cooking method control.

Temperature control is one of the most important principles, as different species of fish require different temperatures to cook. Time control and humidity control are associated with temperature control, because too high or too low, too long or too short, too high or too low humidity can affect the taste and nutritional value of the fish. Seasoning controls are designed to make the fish taste more palatable, but be careful not to overly overdo it.

The cooking method control is to make the taste of the fish richer, such as boiling, steaming, grilling, frying and other different cooking methods will affect the taste and texture of the fish.

Application: Depending on the fish species and cooking methods, different special methods of fish cooking can be adopted. For example, the temperature and time requirements for grilled fish are relatively strict, and must be controlled within the appropriate range of acres so as not to affect the taste and texture.

The steaming time should be determined according to the size and fatness of the fish, and it is necessary to maintain the appropriate humidity during the steaming process to ensure the freshness of the fish. The time and temperature at which the fish is cooked are also important and are decided according to the type and size of the fish. And fried fish need to pay attention to control the oil temperature and time.

Ingredients]: 250 grams of dragon fish, appropriate amount of breadcrumbs, 1 tablespoon of chopped basil, 1 egg, 1 teaspoon lemon juice, appropriate amount of starch, half a teaspoon of salt, 1 tablespoon of honey, appropriate amount of black pepper [Method]: 1. Spread lemon juice, crushed black pepper, salt and honey evenly on both sides of the fish, marinate for 20 minutes;

2. Mix the breadcrumbs and basil crumbs together and set aside;

3. Dip the marinated fish on both sides with a layer of powder;

4. Put the flour-soaked fish meat into the egg wash and wrap it in the egg liquid;

5. Wrap the breadcrumbs on both sides of the fish, and gently press the breadcrumbs with your hands when wrapping one side so that the breadcrumbs can better stick to the fish;

6. After wrapping breadcrumbs on both sides, put them in a baking tray covered with tin foil, preheat the oven to 190 degrees, and put them in the middle layer of the oven to bake for 25 minutes.

7. The grilled fish steak is cut into pieces, the fish meat is tender and juicy, and it is good with tomato sauce or salad dressing, crispy on the outside and tender on the inside.