How to make tin foil sea bass, how to make delicious tin foil roasted sea bass? What should I pay at

Raw materials. Main ingredients: 1 sea bass.

Auxiliary materials: appropriate shallots, appropriate water, Chaotian pepper (appropriate green, appropriate red pepper.

Condiments: Appropriate edible salt, appropriate light soy sauce, appropriate ginger, appropriate garlic, appropriate edible oil, appropriate white sugar.

Cooking process. 1. After the sea bass is cleaned, wipe the water and smear it with salt;

2. Shred the onion, cut the ginger into strips and slices, cut the pepper into strips, and cut the garlic into slices;

3. Add oil to the frying pan, add ginger slices, then put in the sea bass and fry, and put it on the tin foil prepared in advance after frying;

4. Put oil in another pot, add garlic and ginger slices to stir-fry until fragrant, add shallots, green and small chili peppers and stir-fry, then add light soy sauce, salt, sugar and moderate water, and splash it on the body of the sea bass after stir-frying;

5. Seal with tin foil, cook in a small oven at 200 degrees, and cook for 20 minutes!

Cooking tips.

1. In the case of frying fish, fry it for a while over a simmer! In fact, the restaurant downstairs is fried into a piece of fish, and it feels difficult to actually operate it at home, so it is changed to frying, so it must be fried for a while to have a crispy outside and tender inside!

2. Put a little water in the case of stir-frying onions, so that you have soup, and it is very good to dip the soup in the case of eating fish!

3. In the case of fried onions, you can also add some fungi to enhance the freshness.

Ingredients: Fish one.

Onion a.

Carrot a.

Tomato sauce Seafood soy sauce.

Oyster sauce, sugar, vinegar, ginger.

Minced garlic, black pepper, cooking wine, salt.

Preparation of tin foil sea bass.

The fish is washed, drained, and marinated with salt and cooking wine.

Shred the onion, carrot and ginger and set aside. Mince the garlic.

First, change the fish into a knife, pat it evenly with flour, heat oil in a pan, put the fish in, fry it on both sides until golden brown, put the fish on the foil of the baking sheet, (the foil is larger than the baking sheet) put the onion, carrot and ginger on the fish.

Put low oil in a pot, put in the tomato sauce over low heat, add minced garlic, vinegar, sugar, soy sauce, oyster sauce, put less water, bring to a boil over high heat, add salt and black pepper.

The common practice of sea bass is stewed and steamed. In fact, it can also be boiled with tin foil. The meat of sea bass cooked in tin foil is tender and juicy.

1 sea bass, 1 red pepper, 3 celery, 1 small slice of ginger, 2 cloves of garlic, 1 2 tablespoons of salt, 1 tablespoon of cooking wine (small), 1 tablespoon of black bean sauce (small), 2 shallots, 2 tablespoons of soy sauce (small), half a spoon of sugar, a little starch, appropriate amount of vegetable oil. Cut the red pepper, ginger and garlic into separate sections, and cut the celery into sections. Wash the sea bass, hit a knife on both sides, sprinkle a little salt and wipe well, and add cooking wine.

Clean the inside of the fish, cut it several times from top to bottom, smear it with salt and white pepper, pour in 1 tablespoon of cooking wine, and marinate for about 30 minutes. Once the fish is marinated, pat a layer of dry starch on both sides of the fish. .

Put a portion of the onion and ginger in the fish bladder. Add an appropriate amount of oil to the pan, heat it, beat the fish body with a little starch, put it in the pan and fry it over low heat, until golden brown on both sides. Line a baking sheet with a layer of tin foil and coat the foil with a layer of oil.

Place the fish on a foil-lined baking sheet and lightly grease the surface of the fish. Pour in the prepared sauce, stir-fry until fragrant, add a little water and bring to a boil.

Preheat the oven to 170 degrees, place the fish in the middle of the medium oven and bake for about 10-15 minutes or until the skin is slightly crispy. Combine 2 tablespoons of minced ginger, oyster sauce, tomato paste, sugar and 1 tablespoon cooking wine into a bowl of sauce; Take more tin foil and fold it in half to wrap the whole fish. Place the grilled fish on top of the freshly folded foil, cover with the original layer of foil, and pour in the prepared sauce.

Carefully wrap the tin foil, especially the four sides, be sure to wrap it tightly, leave no juice, then put the fish back in the oven, bake at 160 degrees for about 20 minutes, turn off the oven power, put the tin foil-wrapped fish into the oven to cool naturally, until the tin foil is not hot and then take it out, so that the fish is more flavorful. Serve the fish with tin foil, tear the foil and sprinkle with a little coriander when eating, it will taste better. The aroma is all wrapped in tin foil, sprinkle with the remaining minced garlic, use the residual temperature to let the garlic fragrance come out, and at the same time squeeze a little lemon juice to make the taste fresher, you can garnish with coriander lemon slices.

Grilled sea bass in tin foil is a delicious Cantonese dish that is stir-fried in a pan or oven with tomatoes, onions, celery, garlic, etc., and then added to sauces such as tomato paste, white vinegar, sugar, etc.

In this way, the sea bass is marinated to remove the fishy smell of the sea bass, and then wrapped in tin foil and grilled. It is necessary to pay attention to the time of marinating, the process of marinating, the way to remove the fishy smell, the taste, and the tenderness of the meat.

After making it, the sea bass must be cleaned, wrapped in tin foil and placed in the oven. Pay attention to the way it is made, but also pay attention to the grilling time, but also pay attention to the grilling process, pay attention to the temperature, and pay attention to the way of cleaning.

Soak the sea bass in salt water first. Then add more soy sauce and light soy sauce. In addition, be sure to fry in a pan, and then put a tin foil after frying.

The common practice of sea bass is braised and steamed, it can also be burned with tin foil, the meat of the tin foil is tender and juicy, and the sea bass is made of tomatoes, onions, celery, garlic, etc. in the pot and stir-fried or baked in the oven, and then added tomato paste, white vinegar, sugar and other sauces are a delicious Cantonese dish. The following is to share with you the delicious recipe of tin foil sea bass:

Ingredients: 1 600g sea bass, half a shredded onion, appropriate amount of minced garlic, appropriate amount of ginger rice, appropriate amount of green and red pepper rice, appropriate amount of chopped green onion, appropriate amount of salt, appropriate amount of sugar, appropriate amount of sesame oil, appropriate amount of pepper, appropriate amount of roast sauce, appropriate amount of dark soy sauce, appropriate amount of light soy sauce.

Step 1: Ingredients, a sea bass, first scrape the scales clean, peel off the back with a knife, take out the internal organs, wash them, and put them in a pot for later use.

Step 2: Prepare for marinating, put the sea bass in a bowl, put down the cooking wine, oil, soy sauce, minced ginger, minced garlic, salt, chicken essence and marinate for 10 minutes.

Step 3: Prepare the base, Wanzhou grilled fish sauce, 50 grams of hot pot base, bean paste, dried chili, dried peppercorns, minced ginger, minced garlic, oil, sugar, salt, chicken essence, celery cut into sections, and the base is ready to be completed.

Step 4: Spread the tin foil on the baking sheet, brush the peanut oil once, put the marinated sea bass on the baking sheet, brush the fish with peanut oil once, put it in the oven and bake it for 15 minutes, and adjust the temperature to 200 degrees.

Step 5: Prepare the fried base, heat the oil, heat the oil into 6 hot, put down the dried pepper, dried chili, minced ginger, minced garlic and stir-fry until fragrant, add the hot pot base, stir-fry the red oil with bean paste, add a spoonful of water, seasoning, a small spoon of Wanzhou grilled fish sauce, chicken essence, oil consumption, sugar, boil the celery section, stir evenly and turn off the heat.

Step 6: Turn on the oven, take out the baking tray and the fish together, pour the soup base on the grilled fish, wrap the tin foil, and then put it in the oven to simmer for 5 minutes, the temperature can be turned on to 100 degrees, after the power is turned off, take it out, and the spicy tin foil grilled fish is completed. The delicious tin foil sea bass is ready.

First, blanch the sea bass in a pot, then take it out, add a little light soy sauce, salt and dark soy sauce to marinate, then wrap it in tin foil and bake it in the oven.

Rinse the sea bass after removing the scales, gills and guts, marinate it with salt and a little cooking wine for ten minutes, and then prepare side dishes, the celery is washed and chopped into minced pieces, the red pepper is diced into small cubes, and the green onions, ginger and garlic are finely chopped. Heat the oil, fry the fish in the pan until golden brown on both sides, then remove it, then fry the green onions, ginger, garlic and celery in the pan until fragrant, pour them into the sea bass, wrap them in tin foil and bake them in the oven for 20 minutes.

First of all, prepare fresh sea bass, put the cross knife into the cooking wine to marinate and prepare, heat the oil, put in the green onion, ginger and garlic and fry until fragrant, then put in some dried chili peppers, green and red peppers, and then pour the sea bass into the pot, stir-fry evenly, put it in tin foil, and then put it in the oven to bake.

Tin foil sea bass. This is a Sichuan-style tin foil sea bass.

1 fresh sea bass (about 700g), 100g parsley, 100g red pepper, 100g green onion, 4 slices of ginger, 2 cloves of garlic, 2 tbsp tempeh paste, 2 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp sugar, appropriate amount of salad oil, appropriate amount of dry starch. Remove the scales and guts of the sea bass (you can ask the fish stall to do it for you) and wash and wipe the water dry; Cut a few knives diagonally on the body of the fish (in order to make the fish meat more flavorful, be careful not to cut it off), smear the inside and outside of the fish body with cooking wine and marinate for a while, and then pat the fish body with dry starch and set aside; Remove the leaves and mince the celery, remove the seeds and tendons of the red pepper and cut into cubes, and cut the green onion into chopped green onions;

Heat the wok and pour oil (pour more) to prepare the fried fish, boil until it is 50% hot (feel the obvious heat on the hand oil) and put the fish into the oil to fry; Allow to cook on one side (about 3 minutes) and turn over; Remove the fish after frying on both sides (preheat the oven to 180 degrees at this time); Wash the pot and put 2 tablespoons of oil, add ginger slices, minced garlic and green onions and stir-fry until fragrant, add tempeh paste and stir-fry until fragrant, add light soy sauce, sugar and a little salt; Add minced celery and diced red pepper and stir-fry raw; Add the fried fish and cook for 2-3 minutes; Take enough tin foil to wrap the fish, lay the fish flat on one end of the foil, and spread the condiment on the fish; Fold the other end of the tin foil to wrap the fish and pinch it on the edges; Bake in the oven at 180 degrees for 20 minutes; After taking it out, cut a cross on the tin foil and turn the foil over before serving.

Preparation of tin foil sea bass.

1.Clean up the sea bass and wipe it dry and rub it with salt;

2.Shred the onion, shred the ginger and slice it, cut the chili pepper into sections, and slice the garlic;

3.Put oil in a frying pan, add ginger slices, then add the sea bass and fry it, and then put it on the tin foil prepared in advance;

4.Add oil to another pot, add garlic and ginger shreds and stir-fry until fragrant, add onion and green and red peppers and stir-fry, then add soy sauce, salt, sugar and appropriate amount of water, stir-fry and sprinkle onto the body of the sea bass;

5.Seal with tin foil, preheat the oven to 200 degrees, and bake on top and bottom heat for 20 minutes!

Cooking skills. 1. When frying fish, fry it over low heat for a while! In fact, the restaurant downstairs is fried the whole fish, I think it is too difficult to operate at home, so I change it to frying, so I must fry it for a while to have a crispy feeling on the outside and tender on the inside!

2. Put a little water when frying the onions, so that there is soup, and it is very good to dip it in the soup when eating fish!

3. When frying onions, you can also add some mushrooms to enhance the flavor.

Steps to prepare tin foil perch.

1.Shred the onion and set aside.

2.The back of the sea bass is thick, and the cross knife is played. Add a spoonful of cooking wine, two grams of salt and marinate for ten minutes.

3.Pat a thin layer of starch on the surface of the sea bass.

4.The oil is 60% hot, put the sea bass and fry until ripe.

5.Remove the sea bass to control the oil, wait for the oil temperature to be 70% hot, and then fry it until golden brown on both sides.

6.Put the shredded onion into the oil pan and fry until transparent, then remove it. This will remove the fishy smell from the oil and make it easy to use later.

7.Prepare a sheet of tin foil, large enough to wrap the fish. Spread the fried onion on tin foil.

8.Arrange the sea bass on top of the fried onion shreds.

9.Mix a bowl of juice: 2 tablespoons of tomato paste, 2 tablespoons of sugar, 1 tablespoon of cooking wine, 1 tablespoon of white vinegar, 1 tablespoon of fruit, 5 tablespoons of warm water, 1/2 tablespoon of minced garlic, 2 grams of salt. Stir to combine.

10.I want to get the fruity flavor. You can also put more fresh oranges directly.

11.Heat two tablespoons of oil in a pan and add the bowl juice to make the bowl red and bright. Cook the juice in a bowl until thick.

12.Pour the cooked sauce evenly over the fish.

13.Wrap the fish in tin foil. When choosing fish, don't choose too big, otherwise it may not be able to be wrapped in tin foil. If the tin foil cannot be wrapped, two sheets of tin foil can be used to wrap it. Bake the wrapped fish in the oven at 180 degrees for 5 minutes.

14.The grilled fish squeaks and is served with the baking sheet, taking care to insulate it from the tabletop. Gently cut the foil with a toothpick, careful with the heat.

15.Gently tear the foil to the sides.

16.Finally, you can also choose to squeeze a few drops of lemon juice to sublimate the taste. Finish.

Detailed steps to wrap grilled sea bass in tin foil.

Sea bass. Crushed garlic and crushed black pepper.

Cooking wine, salt, sugar.

Green onions, red chopped peppers, steamed fish soy sauce, sesame oil.

The above amount can be adjusted according to your own needs).

1. Wash and drain the sea bass, and put a flower knife on the fish body.

2. Put the minced garlic, crushed black pepper, salt, sugar and cooking wine in the container.

3. Spread all the seasonings on the fish (especially the flower knife and fish belly), wipe well and leave for 5 minutes.

4. Take a piece of tin foil, touch the food with a matte surface, put onion segments, put pickled sea bass, and wrap it in tin foil.

5. Preheat the oven, heat up and down at 250 degrees, bake in the middle for 20 minutes, and adjust slightly according to the size of the fish when baking.

6. After baking, open the tin foil, sprinkle with red chopped pepper, drizzle a little steamed fish soy sauce and sesame oil, and serve.