How to fry the roe deliciously, how to cook the roe delicious

Ingredients: Fish roe (200g).

Seasoning: garlic sprouts (2 sprigs), eggs (2 pieces), dried chili peppers (appropriate amount), oil (appropriate amount), salt (appropriate amount), cooking wine (appropriate amount), sugar (appropriate amount), Sichuan pepper (appropriate amount).

Kitchenware: Wok.

1. Remove the membrane of the fish roe and wash it.

2 Beat the eggs.

3. Heat the pan with cold oil, heat the oil and fry the peppercorns until fragrant, then put the chopped green onions.

4. Finally, add dried chili peppers (to prevent frying).

5. Add the fish roe and stir-fry.

6. Pour in an appropriate amount of cooking wine and stir well.

7. When the roe eight are ripe, pour in the egg mixture.

8. Add sugar and salt and stir-fry.

9Sprinkle in minced garlic sprouts before removing from the pan.

Step 1: Take a bowl of carp roe. Saying that the fish roe in the fish market downstairs of my house costs ten yuan a pound, I don't buy it every day, and I was embarrassed to ask in the end, so I went home and told Lao Xiao that I wanted to eat fish roe, but I was reluctant to pay.

Maybe God heard my desire for fish roe, yesterday Sister Wei Dong gave me a big bag of fish roe, which was taken out of the stomach of a carp of more than 20 catties. This time, about one-third of the roe was used, and the rest can be cooked a few times.

Step 2: Cut a piece of tofu into small pieces and fry it on both sides in a pan.

Step 3: Fry the tofu slightly, don't fry it into a tofu bubble, so that the tofu inside will not be tender.

Step 5: Add chili sauce and stir-fry well, then add the soup and bring to a boil.

Step 6: The practice of fish roe.

Add the fried tofu, simmer for a while, sprinkle some salt and coriander, and then serve.

500 grams of fish roe (approximately), 1 bowl of pickled ginger, kimchi, pickled pepper, 1 tablespoon of spicy bean paste

10 cloves of garlic, 1 handful of dried chili peppers, 1 small handful of Sichuan peppercorns.

1. When washing fish roe, you must rinse it carefully, and you don't have to grasp it by hand, otherwise it will be easy to fall apart.

2. Appropriate amount of pickled ginger, cowpeas, and pickled pepper, a total of one bowl. Among them, the pickled ginger is finely chopped, and the soaked cowpeas are cut into small sections. Finely chop the garlic.

3. Put oil in the pot, add dried chili peppers and peppercorns first, and stir-fry until fragrant.

4. Add the chopped garlic, kimchi and pickled pepper and stir-fry until fragrant.

5. Add the bean paste and stir-fry until fragrant.

6. Add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat for about 10 minutes.

7. Slide the fish roe into the pan.

8. Simmer for a few minutes until cooked, sprinkle in an appropriate amount of salt and chopped green onions.

400 grams of fish, appropriate amount of pickled pepper starch, 1 piece of ginger, appropriate amount of salt, 4 dried chili peppers 1Cut the pickled peppers.

2.Carefully cut the fish roe into hob pieces, pay attention to make each piece of fish roe with a little film when cutting, otherwise it will fall apart;

Add an appropriate amount of salt, a little cooking wine and green onion and ginger to the fish roe, mix carefully, and marinate for about 15 minutes;

Take out the green onion and ginger, carefully coat each piece of fish roe with a layer of dry starch, and carefully shake off the excess starch;

3.Grease pan; When the oil is hot, fry the fish roe cubes until the surface is golden brown. Drain any excess fat;

4.Leave a little base oil in the pot, add green onions, ginger and dried red peppers, and stir-fry over low heat to bring out the fragrance; Add the green peppers, turn to high heat and fry until the green peppers are green in color; Add the fried fish roe, stir-fry evenly, and add salt.

Fish roe, pickled pepper, ginger, garlic.

1. Wash the roe and remove the film. 2. Dice the pickled pepper and slice the ginger and garlic.

3. Stir-fry ginger and garlic slices in a hot pan with cold oil.

4. Put the fish roe in the pot and stir-fry, and add an appropriate amount of cooking wine. 5. Add chili peppers and stir-fry.

6. Stir-fry the chili pepper until soft, add an appropriate amount of salt and monosodium glutamate.

Ingredients: half a catty of fish roe, an onion cut into pieces, about 10 green garlic and cut into about two inch pieces.

Pickled pepper, green onion, ginger, garlic, bamboo shoots about one or two peppercorns, spices, chili, salt, and cooking oil.

Preparation: Wash the fish roe and fry it in an oil pan with sticky flour and set aside.

Put the onion cubes, pickled peppers, green garlic segments, green onions, ginger, garlic and bamboo shoots in the oil in the pot and stir-fry slightly, add a spoonful of cooking oil.

Add another bowl of water.

Add Sichuan pepper, spices, chili pepper and salt, add the fried fish roe, turn to low heat and simmer for 10 minutes, remove from the pot.

Double egg fish roe. Ingredients: 50 grams of fish roe, raw eggs, 3 preserved eggs and 1 egg.

Peanut oil, salt, monosodium glutamate (chicken essence) and a little pepper. Method:1

The fish roe is boiled and mashed, and the preserved eggs are steamed, shelled, and cut into small pieces. 2.Beat the eggs, add salt, monosodium glutamate (chicken essence), pepper and fish roe and mix well.

3.Put the bottom oil in the frying pan, add the beaten eggs and fish roe, and then put the preserved egg pieces on the eggs, and fry them thoroughly over low heat.

Sautéed fish roe. Ingredients: fish roe, sugar, salt, dried chili pepper, peanut oil, sesame oil, green onion, ginger, vinegar, monosodium glutamate (chicken essence) Method:

When the bottom oil in the wok is hot for 5-6 years, add green onions, ginger and dried chili peppers to stir up the fragrance, then add fish roe, salt, sugar, vinegar and cooking wine and stir-fry.

Braised fish roe with chives.

Ingredients: 1 part cooked caviar, 5 6 slices of ginger, 2 taels (80 grams) of green onions) Seasoning: about 1 2 cups of water, 2 tablespoons of light soy sauce, 1 1 2 teaspoons of sugar, a little sesame oil and pepper.

Method: (1) Remove the roots of the green onion, wash it, drain it, cut it into sections, and keep it. (2) Heat 2 tablespoons of oil, add steamed fish roe, fry the fish roe over medium-low heat until golden brown on both sides, and set aside.

3) Add the remaining hot oil, stir-fry ginger slices and green onions, pour wine, pour seasonings, put in the caviar and cook for a while until the caviar absorbs the juice and the juice is slightly dried until it is thick, then you can scoop it up and serve it while it is hot. Note: The roe can be steamed first.

Braised mullet.

Wash the scales, gills and internal organs of the mullet, and cut a few diagonal knives on both sides of the fish body (to facilitate the flavor).

Wash garlic, green onions, ginger, dried chili peppers, and star anise.

Heat the pan, pour in the oil (preferably half meat oil and half salad oil), when it is hot, add the mullet and fry it, and when it is golden brown on both sides, put it out.

Set the fried fish on the side and stir-fry the garlic, green onion, ginger and dried chili pepper with the oil from the bottom of the pan.

Then put cooking wine, soy sauce, salt, sugar, water and simmer over medium heat, about 15 minutes (turn over halfway), the soup is almost done, you can.

The mullet meat is rich, delicious, nutritious, without fine bones, and the fish meat is mellow but not greasy.

Steamed mullet. Ingredients: 1 mullet 1500 grams, 10 grams of ginger slices, 15 grams of cooked ham, 10 grams of refined salt, 15 grams of cooked spring bamboo shoots, 5 grams of Shao wine, 15 grams of shiitake mushrooms, 10 grams of rock sugar, 15 grams of lard, 15 grams of cooked lard, 25 grams of green onions.

Method: 1. Cut the cooked ham and cooked bamboo shoots into slices of 3 cm long, 2 cm wide and thick, cut the green onion into 3 cm long segments, peel off the film from the lard and cut into cubes;

Second, the mullet is scaled, cut and cleaned, cut off the head and tail, take the middle of the fish, cut it into a net pattern on the back meat, half a plate of oil dice, ham slices, mushrooms, spring bamboo shoot slices, green onion segments are placed on the fish, add Shao wine, rock sugar and refined salt, steam the basket with a strong fire for about 10 minutes to take out, pick out the ginger slices, green onion segments, and pour cooked lard on it.

Precautions: Steaming for about 10 minutes is cooked, and after a long time, the meat will be firewood, and the fresh hemp taste will be lost.

White mullet stew. Production process: take a mullet weighing about 750 grams, with 20 grams of diced lard, 10 grams of cooked ham, 10 grams of sliced shiitake mushrooms, 10 grams of bamboo shoots, and 5 grams of minced pickled melon. Wash the fish first, blanch it in boiling water, rinse it again, put it in a long plate, use the above ingredients to form a floral pattern on the fish, add an appropriate amount of rice wine, refined salt, sugar, green onion segments, ginger slices, etc., and steam it for 15 minutes on a hot fire until the fish becomes a white garlic clove.

When serving, remove the green onion and ginger slices, and drizzle with sesame oil.

Its color and taste are beautiful, the fragrance is overflowing, and it is indeed unique, so it is called "white stewed mullet".

Ingredients: 1 mullet about 750 grams.

Seasoning: 150 grams of Liuyang chopped pepper sauce, 25 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 20 grams of cooking wine, 50 grams of salad oil, 50 grams of green onion and ginger slices.

Method 1: Remove the scales of the mullet, hit a flower knife, gently rub it with salt, chicken essence and monosodium glutamate, put it on a plate, and then steam it on high heat for 10 minutes.

2. Put the salad oil in the pot and boil until it is hot, add the green onion, ginger slices, garlic slices, and Liuyang chopped pepper to fry over high heat and pour it on the mullet.

Ingredients: 500 grams of mullet, 60 grams of astragalus.

Excipients: 6 grams of tangerine peel, 10 grams of ginger.

Seasoning: 10 grams of vegetable oil, 3 grams of salt, 2 grams of monosodium glutamate.

Method:1Remove the gills, scales and internal organs of the mullet, wash it, add oil and stir-fry it with ginger until it is slightly yellow.

2.Soak the tangerine peel in water, wash the astragalus, put it in the pot with the mullet, add an appropriate amount of water, boil over a fire, simmer for 1 2 hours, add salt and monosodium glutamate to taste for use.

Seasoning.

Light soy sauce to taste. Olive oil to taste.

The practice of steaming Yangtze River fish.

1.Ingredients: Yangtze River fish.

2.Wash the Yangtze River fish, put it on a plate, and spread an appropriate amount of shredded ginger. 3Put it in the steamer, cover the pot, and steam for 8 minutes.

3.Put it in the steamer, cover the pot, and steam for 8 minutes.

4.Turn off the heat, remove the lid and remove the fish plate.

5.Drain the water from the fish plate and spread an appropriate amount of shredded green onions.

6.Drizzle with piping hot olive oil.

7.Pour in an appropriate amount of light soy sauce and serve.

8.Once served, it's ready to be enjoyed.

How to fry and eat caviar is as follows:Tools Ingredients: 600 grams of carp roe, 1 green onion, 1 piece of ginger, 1 dried red pepper, appropriate amount of oil, appropriate amount of salt, a little soy sauce, a little cooking wine, a bowl of cold water.

1. A bowl of carp roe, gently rinse it several times with cold water to remove the blood.

2. Shred the green onions, shred the ginger, and the dried red peppers according to the taste, adjust the dosage and cut into sections.

3. Pour an appropriate amount of oil into the wok, and stir-fry the shredded ginger and green onion until fragrant.

4. Pour the fish roe into the pot and stir-fry a few times, pour in the cooking wine, and continue to stir-fry.

5. The fish roe is easy to bathe at the bottom of the pot, so it should be over medium-low heat, add a bowl of cold water, green onions and dried chili peppers into the pot together, stir-fry evenly, cover the lid, and simmer for 5 minutes.

6. When the fish roe is fully ripe, there is still a little soup left in the pot, sprinkle salt and soy sauce according to the taste, mix evenly.

Braised fish roe. Ingredients: 100 grams of caviar, 10 ml of peanut oil.

Seasoning: salt, soy sauce, rice vinegar, sugar, green onion, ginger, minced garlic.

Practice Steps:1After pouring the peanut oil into the wok and heating it, put the chopped green onion, ginger and garlic into the wok and stir-fry until fragrant.

2.Add the roe, seasoning and 15 ml of water at the same time.

3.Bring to a boil and simmer over medium-low heat for 5 minutes.

The preparation of roasted eggplant roe.

Ingredients: eggplant, fish roe.

Excipients: garlic slices, green onions, Sichuan peppercorns, cooking wine, five-spice powder, soy sauce, oyster sauce, salt, coriander.

Practice Steps:1Cut the eggplant into small pieces and process the roe.

2.Heat oil in a wok and stir-fry the dried peppercorns and garlic slices.

3.Stir-fry the fish roe for a while, and continue to fry the cooking wine and five-spice powder for a while.

4.Stir-fry the eggplant cubes, add the light soy sauce, oyster sauce and green onion and stir-fry for 1 minute.

Here's how:Ingredients: 500 grams of carp roe, 1 green onion, appropriate amount of ginger, 1 head of garlic, 4 garlic sprouts, appropriate amount of Sichuan pepper, 2 star anise.

1. Prepare the main materials: two large pieces of carp roe and two fish bubbles.

2. Prepare ingredients: green onion, ginger, garlic, garlic sprouts, star anise, Sichuan pepper, eggs.

3. Cut the green onion and garlic sprouts into sections, slice the ginger, cut the garlic in half and set aside.

4. Rinse the fish roe, remove the outer film, beat an egg, and add a little salt.

5. Stir the fish roe with chopsticks and mix well with the eggs.

6. Pour oil into a hot pan, and when the oil is hot, pour the fish roe into the pan and fry over medium heat.

7. The roe solidifies, one side turns yellow, and the reverse side continues to fry.

8. Fry until the roe is yellow on both sides, divide the roe into small pieces with a spatula, and set aside.

9. Pour oil into the pot, put the peppercorns into a colander after the oil is hot, put it in the oil, and heat it on low heat.

10. Pour in the star anise of green onion, ginger, garlic and chili pepper, and stir-fry until fragrant.

11. Pour in cooking wine, dark soy sauce, light soy sauce, oyster sauce, salt and sugar, add water and bring to a boil.

12. After the water boils, put in the fried fish roe and put in the fish bubble.

13. Cook over low heat for a while, add garlic sprouts, and reduce the juice over high heat.

14. a finished product drawing.