The practice of sea bream is very common, what are the methods of sea bream?

The preparation of sea bream is as follows:1. Slice the sea bream, white pepper, egg white, and a little salt by hand.

2. Finely chop the green onion and ginger.

3. Cook the white porridge until thick, stir it from time to time when cooking, so that the porridge will be very thick.

4. When it is almost ready, pour some olive oil, add minced ginger, salt, white pepper, bonito seasoning, and finally gently add the sea bream fillet and stir slowly.

5. After boiling again, sprinkle with chopped green onions. The delicious sea bream fillet porridge is ready! Served with hair cakes and your favorite jellyfish shreds, you can eat as much as you want!

Fried sea bream in butter.

Sea bream** is affordable, the meat is firm and has a great taste.

Butter, sea bream, lemon juice can be easily made at home.

In total, it takes less than half an hour.

Ingredients: 1 slice of sea bream.

Butter 5 grams.

Cooking wine a little.

Light soy sauce a little.

Salt to taste. Lemon 1/2.

Ground black pepper in small amounts.

The preparation of fried sea bream in butter.

Defrost the sea bream fillet naturally, sprinkle salt on both sides and spread evenly.

After 5 minutes, when the ice fillets are soft and soft, add a spoonful of cooking wine and spread evenly on both sides. Marinate for 10-15 minutes.

Bring the heat to a boil, add the butter cubes, until dissolved into a liquid state (about 10 seconds), reduce the heat to low and add the sea bream fillet.

When frying sea bream, be careful to fry on one side for about 2 minutes, turn over, and fry for another 2 minutes. According to the different thickness of the fish fillet, you can first cut a knife in ** to observe the change of meat color in the middle. When the red color in the middle turns into a silk thread, it can be taken out of the pan.

Serve on a plate, sprinkle with black pepper, drizzle with lemon juice and serve.

Tips: Don't turn the fish too often, otherwise it will rot.

It is best to fry the fish over medium-low heat, otherwise it will burn.

Lemon juice is crucial and indispensable.

Other materials are sufficient.

300g sea bream, 1 teaspoon salt, 1 teaspoon pepper, 1 egg, 1 tablespoon starch, 2 tablespoons flour, 1 shallot, 1 small piece of ginger, 1 tablespoon of cooking wine.

1. Frozen sea bream meat slices softened.

2. Finely chop the green onion and ginger.

3. Sprinkle the sea bream fillet with chopped green onion and ginger, add 1 tablespoon of cooking wine, pepper and salt for 10 minutes, turning several times halfway.

4. Beat the eggs one by one.

5. After stirring well, add a tablespoon of starch and 2 tablespoons of flour.

6. Mix well to form a paste.

7. Cover the marinated saury fillets with egg batter.

8. When the oil is hot for 5 minutes, put it into the pot, turn the macro socks, and fry it until golden on both sides.

9. Done, problem solved.

Ingredients: 500 grams of sea bream, 1 piece of tofu, 15 grams of oil, 10 grams of Pixian hot sauce, 5 grams of soy sauce, 10 grams of cooking wine, 3 grams of sugar

3 grams of salt, 2 grams of monosodium glutamate, 5 grams of green onion, 5 grams of ginger, 5 grams of garlic, 2 chili peppers, 10 Sichuan peppercorns, 1 egg, 1 green garlic.

Steps: Crack eggs into fillets;

Heat oil in a pan;

Add the fish fillets and fry until browned on both sides;

Heat oil in another pan;

Add green onions, ginger and garlic over low heat and stir-fry until fragrant;

Sichuan pepper acacia, chili pepper, Pixian hot sauce;

Pour in cooking wine, sugar, soy sauce;

Add the fish pieces and pour in the boiling water;

Add tofu and simmer over high heat;

Add salt to taste;

Pour the soup over the tofu;

Add monosodium glutamate and sprinkle with minced green garlic;

A delicious sea bream stewed tofu is ready.

Ingredients: 1 slice of sea bream, 1 tomato, a little onion, 2 tablespoons of tomato paste, appropriate amount of black pepper

2 tablespoons of sake, salt to taste, ginger powder to taste, olive oil to taste, green onion to pinch

Steps Cut the sea bream and cut it into small pieces;

Pour in sake, grind in chopped black pepper, add salt, add ginger powder;

Mix well and marinate for 10 minutes;

Peel and dice the persimmon and dice, and cut the onion into small cubes;

Pour in olive oil and put in the sea bream pieces;

Fry over low heat until it becomes buried and burned, and then set aside;

Add the diced onion to the bottom oil in the pan and stir-fry until fragrant;

Add diced tomatoes and stir-fry until juice is released;

Add the tomato paste;

Simmer for a while;

Pour in the fish pieces and simmer for a while to taste;

A delicious sea bream dish with tomato sauce is ready.

I believe that those who are accustomed to eating seafood must be familiar with sea bream, the meat of sea bream is delicious and mellow, especially because it is rich'Collagen not only has the effect of reducing wrinkles, but also helps improve the body's metabolism, so it has become one of the seafood that many people like to eat. Want to know how people cook sea bream in general? Let me introduce you to the recipe of sea bream.

Ingredients:Sea bream (4 slices).

Seasoning:Onion (1/2), chopped pistachios (to taste), char siu sauce (4 tablespoons), oyster sauce (1 tablespoon), sweet noodle sauce (1 tablespoon), ginger powder (to taste), black pepper (to taste), light soy sauce (a little).

Method:

1. Defrost the sea bream at room temperature;

2. Absorb the water after washing and set aside;

3. Slice the onion and spread it on the bottom of the crisper box.

4. Mix barbecued pork sauce, oyster sauce, sweet noodle sauce, ginger powder, black pepper and light soy sauce to make a sauce;

5. Coat both sides of the sea bream fillet with sauce and layer it on top of the onion slices, and refrigerate and marinate for more than 2 hours;

6. Take out the fish fillets and spread them on the grill, put the tin foil on the baking tray and then put the onion slices in flat;

7. Preheat the oven to 200 degrees and the middle layer for 12 minutes;

8. Take out the fish fillets and onions, serve with some fresh vegetables, and finally sprinkle with chopped pistachios.

Ingredients:200g of sea bream

Excipients:Appropriate amount of oil, appropriate amount of salt, appropriate amount of tomato paste, appropriate amount of green onions, appropriate amount of ginger, appropriate amount of vinegar, appropriate amount of red wine.

Method:

1. Frozen sea bream thawing;

2. Take out and wash the shredded ginger and green onion and prepare;

3. Tomato sauce and light soy sauce, vinegar, red wine, ready;

4. Put shredded ginger in a hot pan with hot oil, add sea bream, and fry it;

5. Add vinegar to remove the fish, add vinegar to remove the fish;

6. Add light soy sauce and appropriate amount of red wine;

7. Add tomato sauce and shredded green onions, remove from the pot and serve.

Ingredients:Sea bream (4 slices).

Excipients:Appropriate amount of oil and salt, appropriate amount of eggs, appropriate amount of breadcrumbs, appropriate amount of Thai chili paste, appropriate amount of ginger slices, appropriate amount of pepper.

Method:

1. Marinate the sea bream fillets with seasonings such as salt, pepper and ginger slices;

2. Prepare other raw materials: starch, eggs and breadcrumbs;

3. The surface of the marinated sea bream fillet is coated with a thin layer of starch;

4. Roll the starchy sea bream fillet in the egg mixture;

5. Finally, put it in the breadcrumbs and roll it, so that the surface of the sea bream fillet is coated with breadcrumbs;

6. Cook the oil pan until it is 60% hot, and put in the sea bream fillet;

7. Fry until golden brown and remove the oil;

8. Place on a plate and sprinkle Thai chili sauce on the surface;

9. Serve it to the table and start eating.

1. Ingredients: 600 grams of frozen sea bream, 50 grams of dried chili pepper, 15 grams of Sichuan pepper, 30 grams of Pixian bean paste, appropriate amount of ginger and garlic, five-spice powder, pepper, appropriate amount of cooking wine, 1 egg white, small rape and enoki mushroom.

2. Thaw the sea bream, wash and drain the water, cut the fish into fillets diagonally, add an egg white, cooking wine, a little salt and pepper and marinate for a while.

3. Blanch the enoki mushrooms and small rape separately and put them in a container.

4. Cut the dried chili pepper into small pieces and slice the ginger and garlic.

5. After the pot is hot, pour in the amount of oil used for stir-frying, pour in Sichuan pepper, and stir-fry until fragrant.

6. Pour in the dried chili peppers and stir-fry until fragrant.

7. Pour in the bean paste, ginger, garlic slices and five-spice powder and stir well.

8. Pour enough hot water to cover the fillet.

9. After the water boils, put the fish fillets into the pot one by one and disperse them with chopsticks.

10. After all the fish fillets are put into the pot, cook for about 2 minutes before removing from the pot and pour them into the container with the vegetables.

Ingredients: 1 sea bream.

Excipients: half a white radish; Kelp to taste; Appropriate amount of bonito flakes.

Seasoning: a pinch of salt; 5 grams of green onions; ginger 5 grams; Appropriate amount of Jiangmi wine; A pinch of miso.

Steps: 1. Clean the fish and remove the head. Cut a few knives and marinate for half an hour with a little salt, ginger slices, green onions, and rice wine.

2. Add the flavor to the rice wine and stir well.

3. A little white radish slices at the bottom.

4. Put the fish on top of the white radish slices.

5. Cover the fish with half a white radish puree.

6. Cover the ribbon wire again.

7. Seal it with plastic wrap, don't seal it too hard, and leave some room for expansion.

8. Microwave oven on high heat for 9 minutes (the time is controlled according to the size of the fish, and the fish pieces are generally about 5 minutes).

9. Sprinkle with shredded green onions and bonito flakes (bonito flakes).

Efficacy: The deliciousness of sea bream and the mellow aroma of wine can not only supplement rich protein, enhance the nutrients needed by the body, but also invigorate the blood and nourish the skin.

Steps to make sea bream two eats.

1. Clean up the sea bream and chop off the head and tail.

2. The middle section of the fish is split horizontally, split into three pieces, two pieces of fish meat, and the middle is the fish bone.

3. Put the cleaned fish in a baking tray and bake in the oven at 200 degrees for about 10 minutes. Until the skin tightens and the flesh turns white.

4. Put the fish head, tail and fish bones into the pot, add the water that has not been covered by the fish bones and boil the fish soup. Add an appropriate amount of salt and 10 grams of mirin until the fish pond is boiled white.

5. Fill out half of the fish broth and strain it for later use, this half of the fish broth is used to cook the sea bream rice, and the other half is continued to be boiled in the pot for miso fish head.

6. Scoop the rice and put it in the rice cooker. Add the strained fish broth to the same amount of water as you would normally use when steaming rice.

7. Add an appropriate amount of salt to the rice to taste, and put the slightly grilled sea bream meat in Step 3 on top.

8. Set the steaming time, which is the same as the usual steaming time, and the sea bream rice is ready.

9. After the pot is removed, the fish can be mashed, the big thorns can be extracted, and it can be eaten with a little soy sauce.

10. Miso boiled fish head: There is still a fish head in the pot that continues to boil, put 20 grams of miso in the fish head pot, put the miso in a spoon, and slowly stir with chopsticks until the miso melts in the soup. Continue to simmer for about 10 minutes.

11. Put shredded green onions on the fish head and serve.

1. After thawing, cut the sea bream into thick slices, add cooking wine, salt, and marinate for 15 minutes. Beat an egg, add an appropriate amount of starch, and put the marinated fish fillets into the hanging pulp.

2. Raise the oil temperature to about 170 degrees over high heat, turn to medium heat, and fry the slurry fillets in the oil pan.

3. Fry until the fish fillets are golden brown, remove and set aside.

4. Blanch a tomato in boiling water for 30 seconds, remove the skin, cut into chopped tomatoes, the more chopped the better.

5. Start another oil pot, put an appropriate amount of oil, add minced garlic and fry until fragrant.

6. Finely chopped tomatoes.

7. After the tomatoes are thickened, add tomato paste, add an appropriate amount of sugar, salt and seasoning.

8. Continue to boil until viscous.

9. Put the fried fish fillets into the pot and stir-fry evenly so that the tomato juice covers the fish fillets.

10. Remove from the pot and put on a plate, sprinkle an appropriate amount of white sesame seeds to garnish.