What is the practice of freezing sea bream fillet?

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 and marinate for 10 minutes, turning several times halfway.

4. Beat the eggs one by one.

5. After stirring well, add 1 tablespoon starch and 2 tablespoons 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 it, and fry it until golden brown on both sides.

9. Done, problem solved.

Frozen sea bream. The fillets need to be thawed to make delicious tomato fillets, and the correct method is as follows:

Ingredients: 350 grams of sea bream fillet, 100 grams of rape core, accessories: 2 tablespoons of tomato paste, 20 ml of rice wine, 2 grams of salt, pepper.

1 gram, an appropriate amount of onion.

1. Wash the stingless sea bream fillets.

2. Add salt and pepper to taste after slicing.

3. Add a teaspoon of dry starch and mix well. This is good for shaping and water retention.

4. Put a little oil in the pan, add the fish fillets and start frying.

5. Fry on both sides until golden brown and set aside.

6. Use the bottom oil in the pan to fry the tomato sauce. Add two spoonfuls of rice wine.

7. After stir-frying until fragrant, add the onion and stir-fry until fragrant.

8. Add a tablespoon of boiling water, then put in a tablet, bring to a boil over high heat, then turn to low heat and cook until the juice is reduced.

9. Blanch the rape heart in boiling water.

10. Put the cabbage sum on the plate around the edge.

11. The finished product of tomato sauce fillet.

Ingredients: 1 butterfly fish.

Excipients: appropriate amount of oil, appropriate amount of salt, half a green onion, 10 slices of ginger, 5 cloves of garlic, cooking wine.

5 tablespoons, 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons vinegar, 2 tablespoons sugar, white pepper.

A little, 20 peppercorns, 4 dried red peppers, 2 star anise.

1. Remove the scales and wash the butterfly fish, and make a few cuts on each side.

2. Marinate with salt, cooking wine, ginger slices and a little pepper for 20 minutes.

3. Prepare all the ingredients 1, garlic and ginger slices, green onions into sections, Sichuan pepper, dried red pepper and star anise. Mix with 2 sauces, light soy sauce, dark soy sauce, vinegar, sugar, salt, cooking wine and pepper.

4. Heat the oil pan and pour in the oil.

5. Add the butterfly fish and fry over medium-low heat, one side until golden brown.

6. Turn over and fry the other side. Fry on both sides and remove.

7. Leave the bottom oil in the pot and stir-fry all ingredients 1 until fragrant.

8. Put in the butterfly fish, pour in the sauce 2, bring to a boil over high heat, change to medium-low heat and cook for about 15 minutes to taste, remove from the pot.

9. Finished products. <>

250 grams of yellow croaker meat with skin, 25 grams of water fungus, 1 egg white, 10 grams of Shao wine, 25 grams of lees wine, 15 grams of sugar, 4 grams of refined salt, 2 grams of monosodium glutamate, 200 grams of white soup, 15 grams of green onion and ginger juice, 50 grams of wet starch, 750 grams of lard (about 50 grams), 10 grams of chicken fat.

Method. 1. Wash and remove the bones of the yellow croaker, cut it into thin slices, add refined salt, egg white, and dry starch, mix well and starch, and put it in the refrigerator for a while; The fungus is scalded with boiling water and spread in a bowl; 2. Put the lard, when it is hot to three percent, scatter the fish fillets in the pot, when the fish fillets float and turn white, use a colander to scoop them up, drain the oil 3, put fresh soup and refined salt in the original pot, gently put the fish fillets into the pot, boil over low heat, skim off the foam, add the bad brine, sugar, refined salt, monosodium glutamate, gently shake the pot, and then slowly pour the water starch into the gou, lift the pot to turn the fish fillets over, pour 10 grams of hot lard, and put them in the bowl containing the fungus.

Grab the fried fish fillet. Ingredients: Choose grass carp, carp, mandarin fish or sea bass, chopped green onion, minced ginger, salt, cooking wine, water starch, egg white, peanut oil, dark soy sauce, vinegar, sugar.

How to make it: 1. Remove the scales, intestines and wash the fish;

2. Cut the fish into slices, add chopped green onion, minced ginger, salt, cooking wine and other seasonings;

3. Hang the paste with water starch and egg white, and fry it in hot peanut oil;

4. Pour salt, dark soy sauce, cooking wine, vinegar, sugar and other seasonings into the pot, add water and starch to thicken into a paste;

5. Pour in the fried fish fillets and push them evenly;

Nutritional value: contains protein, calcium, phosphorus, etc., easy for pregnant women to digest and absorb.

Pickled pepper fillet. Ingredients: Choose grass carp, carp, mandarin fish or sea bass, salt, chicken essence, a small amount of sugar, cooking wine, starch, celery, pickled pepper, green onion, ginger and garlic, vinegar.

Production method: 1. Cut the fish into thin slices (not too thin, otherwise it will be easy to break when frying), mix well with salt, chicken essence or mushroom essence, a small amount of sugar, and cooking wine powder;

2. Cut the celery into strips, slice the ginger, crush the garlic, cut the green onion into sections, and chop the pickled pepper.

3. Put the pot on the fire, pour in the vegetable oil and put in the sashimi when the oil temperature is 5 mature, and the fish fillet will be taken out as soon as it is broken.

4. Leave oil at the bottom of the pot, add ginger, garlic, pickled pepper and green onion. When it is fragrant, add celery and a small amount of salt and sugar light soy sauce to taste and stir-fry, and finally add the fish fillets to mix, and turn off the heat.

5. Before starting from the pot, the most critical point is to point a few drops of balsamic vinegar, mix well, and then serve on the plate.

Grilled fish fillet 1 live grass carp (about 1000 grams of socks), white pepper, salt, Lang wine, ginger and scallion sauce, salad oil.

1. Wash the pickled radish, pickled pepper and chili pepper and cut them into cubes respectively, and evenly place them at the bottom of the plate;

2. Wash and chop the ginger, add salt and vinegar and soak for a while, and mix it with broth, monosodium glutamate and sesame oil to make ginger juice; Chop the parsley into pieces and set aside;

3. Slaughter and wash the fish, cut the first bacon into slices, put it in boiling water to cook, take it out and put it on the plate that has been mated, pour ginger juice and mix well, sprinkle with coriander.

Salted fish steamed pork patty, steamed fish with soy sauce, braised fish with braised fish, braised fish with garlic, sauerkraut and fish and so on.

Braised squid. 1. Fish (fish) to slaughter, remove gills, scales and internal organs, wash and control drying, hit oblique cross knives on both sides, chop into two sections, and marinate them with ginger juice and cooking wine.

2. Cut the oil into small cubes.

3. Slice 20 grams of garlic, dice 30 grams, and shred green onion and ginger.

6. Wait for the soup to open and skim the foam, cover and turn to a slight fire, turn the fish to the hot heat to collect the juice after the fish is flavored, add the sugar color, adjust the mouth, put the fish on the plate, hook a little thick with the remaining juice, pour the oil, and pour it on the fish.

Salted fish steamed pork patty.

1. Scrape off the scales of the fish and soak it.

2. Ground the pork into minced meat (this supermarket will help make it), add wine, ginger and egg whites and mix to make a meatloaf.

3. Peel the edamame and take the beans.

4. Spread the mixed meatloaf on a plate, put the fish on top, pour a little white wine and a little sugar on the fish, and put edamame beans on the side.

5. Put it in a pot. Steam for 20 minutes.

Ingredients: white scale fish, salt, Sichuan pepper noodles, pepper 1, thaw the frozen white scale fish first. 2. Cut a few cuts on the white scale fish with a knife, sprinkle with salt, peppercorn noodles and pepper and marinate for 30 minutes for later use; 3. Put an appropriate amount of peanut oil in the pot; 4. Put the fish in after the oil is hot; 5. Turn down the heat and fry the fish; 6. Turn the fish over and fry slowly after one side is slightly yellow; 7. If necessary, remove the fire source and avoid frying; 8. Fry until golden brown on both sides.

Hello, the following dishes are suitable, including salted fish steamed pork cake, steamed fish with soy sauce, braised fish fish, braised fish with garlic, and sauerkraut fish.

Prepare the ingredients first:Appropriate amount of sea bream, appropriate amount of garlic moss, appropriate amount of salt, 1 spoonful of vinegar, 1 spoonful of cooking wine, 2 spoons of light soy sauce, appropriate amount of starch, appropriate amount of garlic paste, 2 spoons of chili paste, 2 spoons of sugar, appropriate amount of white pepper, appropriate amount of pepper, a little white wine, appropriate amount of vegetable oil

The specific steps are as follows:

1. Marinate the sea bream fillet with a little wine (dry white wine is preferred), white pepper and salt for about 15 minutes, and then wipe off the water after the fillet is marinated, and slice it diagonally into a thicker fillet. Then gently pat each slice of fish with some dry starch.

2. Pour some oil into a frying pan, add the fish fillets and fry until golden brown, then remove them.

3. When frying the fish fillet, mix the sauce in advance: 2 tablespoons of hot sauce, 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, 2 tablespoons of sugar, 1 tablespoon of cooking wine.

4. After the fish fillets are fried, put them out, pour in the garlic moss and stir-fry.

5. If the garlic moss is too raw, it will be spicy, I will pour a spoonful of cooking wine and simmer it, and fry the garlic moss until it is soft and hard.

6. When the garlic is almost fried, pour in the fish fillets.

7. Pour in the sauce prepared in step 3 and stir-fry to taste.

8. Pour in a little water starch juice to thicken, let the sauce tightly wrap around the fish fillet, and it's done.

Ingredients; 200 grams of sea bream.

Accessories; 1 green onion, 3 chili peppers, 1 2 chili peppers, 1 ginger, 1 2 tablespoons of oil, 1 2 tablespoons of steamed fish soy sauce.

1. Shred the peppers, green onions, ginger, and dice the chili peppers.

2. Slice the fish and put half of the shredded green onion, ginger and chili on top.

3. Make a pot of boiling water, boil the water, and then put the fish fillets on and steam for 10 minutes.

4. Heat the oil and fry the chili peppers.

5. Pour the remaining shredded green onion and ginger directly into the steamed fish fillet, and then pour the hot oil.

6. Finally, pour in the steamed fish soy sauce.

7. Finished picture of steamed sea bream fillet.

Ingredients: 1 slice of sea bream, appropriate amount of enoki mushroom, appropriate amount of vermicelli, appropriate amount of egg white, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of dried chili pepper, appropriate amount of white pepper, appropriate amount of salt.

Steps: 1. Slice the sea bream.

2. Add an egg white and grasp well.

3. Then continue to add cooking wine, white pepper, green onion, ginger, garlic, sesame oil and an appropriate amount of salt, and marinate for half an hour.

4. Blanch the vermicelli and enoki mushrooms and drain.

5. Heat oil in a pan, add a spoonful of bean paste, add chili peppers and stir-fry until fragrant.

6. Add water as needed, if you make a home soup dish, you can add more water.

7. Add vermicelli and enoki mushrooms.

8. Add the fish fillet, cover the pot and bring to a boil over high heat.

9. Turn off the heat when the fish fillets change color.

10. Remove from the pan and put on a plate.

Steamed sea bream fillet method:

Ingredients: 200g sea bream fillet

Excipients: appropriate amount of oil, appropriate amount of salt, 1 section of green onion, appropriate amount of ginger, 3 chili peppers, appropriate amount of steamed fish soy sauce, half a green chili pepper.

Method: 1. Green chili, green onion, ginger, shredded, chili pepper into small cubes;

2. Put half of the green onion, ginger and chili shreds on top of the fish;

3. After the water is boiled, put the fish fillets and steam for 10 minutes;

4. Steamed fish in boiling water can lock the moisture in the fish meat and make it more tender;

5. In an oil pan, fry a part of the diced chili peppers to bring out the fragrance;

6. Take out the steamed fish fillet, put the remaining half of the green onion, ginger and chili shreds, and pour hot oil;

7. Finally, drizzle a little steamed fish soy sauce.

1. Grilled sea bream fillet with sauce.

Ingredients: 250 grams of frozen sea bream fillet.

Excipients: 20 grams of sesame seeds, appropriate amount of salt, appropriate amount of hoisin sauce, appropriate amount of oyster sauce, one shallot, appropriate amount of cooking wine, appropriate amount of honey, three slices of lettuce, five slices of ginger, three cloves of garlic.

Method: 1. Put the thawed sea bream fillets into a bowl, add seasonings such as green onion, ginger and garlic, hoisin sauce, oyster sauce, honey and salt, and stir evenly;

2. Cover and put in the refrigerator for 3 hours;

3. Spread the marinated sea bream fillets on a baking sheet lined with tin foil;

4. Set the temperature of the oven to 180 degrees Celsius, preheat it for 10 minutes, and then put the sea bream fillets into the oven;

5. Bake for 15 minutes, take out and coat with honey.

2. Dry fried sea bream fillet.

Ingredients: 250 grams of sea bream fillet.

Excipients: 50 grams of vegetable oil, appropriate amount of salt, three slices of ginger, one chives, 30 grams of cooking wine, appropriate amount of chili powder, appropriate amount of cumin powder, 100 grams of dry starch.

Method: 1. Wash and mince the chives and mince the ginger;

2. After the sea bream fillet is thawed, sprinkle a little salt, cooking wine, green onion and ginger and marinate evenly for 20 minutes to remove the water;

3. Sprinkle with a little dry starch and spread evenly;

4. Put oil in the pot and heat the marinated sea bream fillet;

5. Fry until the sea bream fillets turn golden brown, take them out and sprinkle with chili powder and cumin powder.