How to make ocean fish delicious, how to make ocean fish delicious?

The least dish in Jiaodong for the New Year is fried foreign fish, foreign fish is also called boss fish, it is soft and soft like crispy bones, crispy outside and tender inside after frying, fragrant and delicious, both nutritious and calcium, delicious and even bones left.

Glutinous rice balls and fish can also be made into a delicacy.

5. Fry in a pan over low heat at oil temperature.

Fish is a kind of ingredient that is often eaten at home, fish is nutritious, delicious and easy to digest, especially for the elderly and children, fish meat is a very suitable food. But for those who don't often cook fish, how to cook fish to prepare for trembling has become a troublesome matter. Take me as an example, I used to cook less and cook less fish, so I have always been in awe of the matter of cooking fish, and I am especially envious of friends who do a good job of making fish.

Later, when I had children, when my children grew up, I found that they loved to eat fish, and every time they ate out, they would order fish for the children to eat. But I also need to learn to make fish at home, so I pondered a particularly simple way to cook fish at home, with any fish can be so burned, simple and trouble-free, the taste is also very good, share with everyone, and welcome friends to share their own cooking methods in the message area, let's learn to make fish together!

This time I used Wuchang fish, which has fewer bones and more tender meat, and we sell it here for a catty, which is not bad.

Home-cooked roasted Wuchang fish].

Ingredients: Wuchang fish, garlic, green onions, ginger powder, oyster sauce, light soy sauce, cooking wine, edible oil, rock sugar;

Recipe making process]:

1. Clean up the Wuchang fish, remove the internal organs, remove the scales and gills, clean it, use kitchen paper to absorb the water from the fish, peel the garlic, and cut the onion into small pieces. The fish must be cleaned and free of blood;

2. Heat the wok on the heat, put a little cooking oil, cut out the oblique knife on both sides of the Wuchang fish body, enlarge the pot, and fry it in oil on both sides;

3. Use the remaining oil at the bottom of the pot to fry the garlic and green onion together;

4. After the Wuchang fish is fried on both sides and changes color, cook in cooking wine, light soy sauce, and then add ginger powder and a small spoon of oyster sauce;

5. Finally, pour in a large bowl of boiling water, put the fish roe and fish bubbles into the pot, bring to a boil over high heat, turn to medium heat and simmer to taste;

6. After the fish is stewed into the flavor, add two pieces of rock sugar, reduce the juice over high heat, and then it can be taken out of the pot;

7. The home-cooked Wuchang fish is ready, put on a plate, and ready to eat. Isn't the home-cooked method of this fish very simple, as long as you fry it, stew it and let it roll the tassel. I'm not good at making fish, but once I learned how to make fish, I can apply it to a variety of fish, and my kids love to eat it, so I do it every week.

Atlantic flounder is prepared as follows:

Ingredients: 1000g of flounder, 200g of asparagus, 200g of mushroom ribbon, 4 eggs, 20g of garlic, 200g of minced meat, 30g of cornstarch.

Method: 1. Absorb the prepared plaice meat moisture, then sprinkle salt and pepper for marinating, put in cornstarch and an appropriate amount of water after the marinating is completed, and stir well.

2. Put the eggs, oil and salt into the cornstarch, stir, and then put the stirred cornstarch into a pan to fry into an omelet.

3. Spread the minced meat on the omelet, roll it up and steam it, fry the fish pieces until golden brown, and then fry the mushrooms and asparagus.

4. Finally, stir-fry the garlic slices until fragrant, then add the water hall Xingyuan, oyster sauce and honey to boil, and thicken it with cornstarch water.

Ingredients]: 1 bream, 1 onion, 4 taels of tomatoes, 2 tablespoons of green garlic or green onions, 2 slices of ginger, 1/2 tablespoon of wine.

Seasoning: 1/2 tablespoon sugar, a pinch of salt, 1 tablespoon of light soy sauce, more than half a cup of water, a pinch of pepper.

Method]:1Soak the tomatoes in boiling water for 5 minutes, remove the skin and core, and cut into small pieces.

2.After the fish is cut, wash and drain the water, rub the inside and outside of the fish with salt and pepper marinade, and marinate for half an hour. Drain the water, smear with a little cornstarch and fry in a pan over low heat.

Scoop up until both sides are golden brown, and add two slices of ginger when frying.

3.Remove from the oil pan, add onions and tomatoes and stir-fry until fragrant, add fish and wine, add seasonings and bring to a boil, and simmer for 5 minutes until the fish is cooked. Scoop up the fish on a plate and put down the green garlic or.

Green onions, then boil, the juice is thickened with a little cornstarch water, and poured over the fish.

Efficacy]: Flattening the liver, lowering lipids, increasing physical strength, anti-aging.

Preparation of boiled ocean fish:

Ingredients: 1 fish, 1 tablespoon of preserved lard, 1 tomato, 5 cloves of garlic, 1 piece of tofu, 2 teaspoons of salt, 1 teaspoon of chicken essence.

Steps: 1. Take 1 fresh fish, wash it after killing and set aside;

2. Cut the tofu into strips and slice the tomatoes;

3. After frying the fish on both sides, take it out and set aside;

4. Fry the tofu on low heat for 3 minutes to remove the fishy smell;

5. After the fish boils, simmer for 8 minutes;

6. Remove from the pan.

1.Wash the fish, add 2 knives on one side, and rub salt into the fish, including the inside of the belly. Set aside for a while 2Ginger, green onion, red pepper evenly cut into thin strips.

3.Set up a pot and bring an appropriate amount of water to a boil.

4.Place the ginger shreds on the bottom of the plate and put the fish down.

5.Sprinkle with tempeh and spread with a little ginger.

6.Steam over medium-high heat for 8 minutes and remove from heat.

7.Bring two tablespoons of oil to a boil in a separate pan.

8.Pour half a tablespoon of soy sauce first, then pour the hot oil over the fish.

9.Serve with shredded red pepper and green onion. (You can also splash the oil directly on top of the green onion and ginger) Recipe Tips:

1.Steamed fish must be covered with ginger shreds, and the top and bottom of the fish must be spread to remove the fish.

2.To steam fish, you must boil the water and get hot air before the fish can be put into the pot.

3.It is important to grasp the heat temperature, about 3 minutes before turning the heat to medium. Vigorous fire can make the fish shrink too quickly, reduce the loss of fish moisture, and retain the freshness of the fish. The purpose of turning to medium heat is to avoid heating too quickly, which will cause the fish meat to burst and affect the appearance of the fish.

4.The water for steaming the fish should be filled at one time. If you don't have enough water halfway through, be sure to heat the boiling water.

1 Wash the fish, cut the fish, rub some salt on it, cut the ginger strips and place them on the meat of the fish2 Cut off the garlic sprouts.

3 Steam the fish.

Ingredients: 2 servings.

900 grams of silver carp.

8 slices of seasoning ginger, 10 Sichuan peppercorns, 1 spoon of sugar, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of vinegar, 2 star anise, 5 white onions, 3 cloves of garlic, appropriate amount of coriander, appropriate amount of salt Homemade fish stew Step 1

A complete list of home-cooked fish stews.

A silver carp, grass carp can also be, carp is better, this method is suitable for many freshwater fish. The weight of this fish is about catty. Remove the scales, gills and internal organs, and remove the fishy line and throat bone for carp.

Step 2: Tilt the slice on the surface of the fish, rub salt and drain. Feel free to roll some green onions and 2 or 3 slices of ginger in your stomach.

Step 3: How to make a home-cooked fish stew.

Prepare a small bowl, put 5 white onions, 3 garlic halved, 2 star anise, 3 5 slices of ginger, 10 Sichuan peppercorns, a teaspoon of sugar, a tablespoon of wine (I rarely use cooking wine, I always use white wine), 2 tablespoons of light soy sauce, a tablespoon of dark soy sauce, and a tablespoon of vinegar.

Step 4: Homemade fish stew.

Wipe the pot with ginger (legend has it that it won't stick), put oil inside, heat it, if you are willing, put more, I put less, and when frying the fish, you have to sacrifice the fish skin that does not stick to the oil. Pull the tail of the fish into the pan and fry until golden brown on both sides (don't force it, it's okay if you don't achieve the effect).

Step 5: A simple way to cook fish stew.

After frying, pour the condiments from a small bowl into the pan and you can smell the fragrance immediately

Step 6: Pour in 3 tablespoons of vinegar (approximate to taste) and cover the pot to remove the smell.

Step 7: How to eat home-cooked fish stew.

Dozens of counts in my heart, open the lid of the pot, add water, and roughly submerge the whole fish.

Step 8: Cover the pot, bring to a boil over high heat, and reduce the heat to medium-low. During the period, add an appropriate amount of salt, please put it according to the saltiness of the salt.

Step 9: How to cook home-cooked fish stew.

About 20 minutes, serve.

Ingredients: a black fish (let the stall owner slice the bones into fish fillets), two large tomatoes, a little coriander, a small half bottle of tomato paste, ginger, green onions, cooking wine, sugar, salt, chicken essence.

Method 1The black fish is deboned and sliced into fillets by the stall owner, and the fillets are washed and prepared with cooking wine and a little salt.

2.Peel the tomatoes and cut them into cubes.

3.Wash and drain the fish bones.

4.Stir-fry the ginger slices in the pan until fragrant, add the fish bones and stir-fry until completely discolored, then set aside.

5.Stir-fry the tomatoes in the remaining oil until the sand is removed.

6.Add a large bowl of water, put the fried fish bones in it, add a little cooking wine, green onions and sugar, bring to a boil over high heat, turn to low heat and cover the lid and cook for about 20 minutes.

7.Open the lid and add a small half bottle of tomato sauce and continue to simmer.

8.Take another pot here, put a little more oil in the usual cooking, heat it, slide the fish fillets with chopsticks until they turn white, and immediately turn off the heat.

9.Turn off the heat on the side of boiling tomato and fish bones, add a little salt and chicken essence to taste, pick out the fish bones and throw them away, put the tomato and soup into a container, put the fish fillets that have just been cooked on the noodles, sprinkle coriander on the table, and you can start.

It is recommended to eat it directly with the fish fillet.

5 Mao special effects, I want to have a big meal, the kind with fish and meat?

5. Fry in a pan over low heat at oil temperature.

Cut the fish into sections, wash it, put oil, chili, green onion, ginger and garlic in the pot, chicken powder, salt, light soy sauce, oyster sauce, soybean paste, add the crucian carp, and reduce the juice after the water is boiled.

Glutinous rice balls and fish can also be made into a delicacy.