The cost is lower, what are the home cooked fish that can be made at home

Steamed fish with tempeh:

This article introduces two basic methods of steamed fish with tempeh.

Steamed fish with tempeh Method 1: Ingredients 1 pomfret (about 500 grams), tablespoon tempeh, 1 2 tablespoons minced garlic, 1 tablespoon shredded ginger, 1 tablespoon shredded red pepper, 1 green onion shredded. To taste: a pinch of pepper, 1 teaspoon cornstarch.

How to steam fish with tempeh: 1. Wash and wipe the fish dry, sweep the fish body with pepper and corn starch, and lay it flat on the plate. 2. Add 2 tablespoons of black bean sauce, minced garlic and shredded ginger, mix well, spread the fish noodles evenly, wrap them in microwave plastic wrap, leave a small hole to drain the gas, put them in the oven, cook them on high heat for 5 minutes, take them out, and put shredded green onions and chili peppers.

3. Put 3 tablespoons of oil in a small bowl, put it in the oven, cook it on high heat for 1 minute, take it out, pour it on the fish, and you can eat.

Steamed fish with tempeh method 2: clean the whole fish, row the two sides of the fish body but do not cut off, also add salt and feed it for 1 2 hours, smear the red pepper sauce on both sides of the fish body and put it into the fish plate, sprinkle with Liuyang tempeh, ginger shreds, cooking wine, and a spoonful of oil, steam it in the pot, and start the pot after 10 minutes. This fish has a light taste, has the umami of tempeh, slightly spicy, suitable for people who have a light taste and a little spicy, so it is called steamed fish with tempeh.

The cost is relatively low, and the most common ones that can be made at home are braised crucian carp, or crucian carp soup, as well as steamed sea bass and braised silver carp, which are all low-cost home-cooked dishes.

In a singer's song, I heard the baranga saury. Because this fish was rarely seen in the north before. Finally, it appears that China's marine fish are only found in the Yellow Sea and the eastern coast of Shandong.

When I first came out of work, there was a cheap fast food restaurant near the company. Almost every day, there is fried saury, which looks like strips of meat, and the meat tastes as fresh as oysters. Because it's cheaper, it's not bad to simply stir-fry.

Jiudu fish is also called tofu fish. The fish is particularly soft and smooth, with almost no scales, making it easy to eat. Nine-bellied fish is similar to hairtail, and generally cannot survive without seawater, so it is generally frozen in the market.

The South China Sea, the East China Sea, and the South Yellow Sea can all see the nine-bellied fish, and the production is also very high. Especially in spring, you can catch a lot of nine-bellied fish. The best way to eat nine-bellied fish is braised fish.

With fewer spines, it tastes delicious and delicious, making you eat very refreshingly. Pomfret is generally found on the frozen seafood side of supermarkets and can be seen all year round. It has many varieties and is beautiful in color, with a particularly even distribution of golden yellow.

When he's tall, it's usually expensive, but if he's small, it's cheaper. The height exceeds the quality of its meat and taste, but the quality is actually very good. Leaf fish are mainly found in the Amazon and Guyana.

Because it can disguise itself as a fallen leaf when encountering natural predators or hunting, it is easy to evade natural predators or catch prey, so it is called a leaf fish. Leaf fish is a very precious fish with strong gastrointestinal ability and high nutritional value. Leaf fish** is not expensive, and it is particularly delicious.

In particular, leaf fish dipped in soy sauce is easily addictive, and the more you eat it, the more you want to eat it. Good value for money for fish. Although it is small, the meat quality is good and the taste is good.

Fish leaves are generally wild and basically not artificially cultivated. Barang fish, also known as barbed fish, sticks, etc. , is the most eaten marine fish in a lifetime.

**Cheap, about 10 yuan, the meat is very firm and delicious. It mainly lives in the coastal areas of Fujian, China, and has a high yield. The life span of the baran fish is very short, generally six years, so this fish grows quickly, but the fish is not very tall.

Banana fish can be eaten fresh or pickled, and it is especially delicious in any way you eat it. But the deployment time of the baranga was short. Because fish contains high histidine, if left for a long time, a large amount of histamine will be produced, and people will be poisoned or allergic if they eat too much.

There are many cheap and delicious marine fish, such as pomfret, sea bass, goldenrod, leaf fish, etc., which are very common marine fish. The pomfret meat is very tasty and spiny, making it perfect for braised meat. Golden threadfish is very suitable for making soups and has a very high nutritional value.

Because of the large number of leaf fish, it is cheap, although it is cheap, but the nutritional value is also very high.

There are saury, mackerel, silver pomfret, yellow croaker, nine-bellied fish, horsehead fish, etc., which can be steamed, stewed, and fried.

Nine-bellied fish, saury, pomfret, leaf fish, and banana fish are all very tasty and nutritious. It can be braised or steamed, and it is very easy to make.

Home-cooked fish that can be made at home at low cost are generally freshwater fish, mainly carp, crucian carp, catfish, grass carp and so on.

What you can do at home is usually grass carp! The grass carp is relatively large, so we chop it into pieces, fry it in oil, and then there are flat fish, and crucian carp, all of which are bought one by one, fried on both sides and then braised in oil.

If the cost is limited, it is recommended to make steamed fish. Steamed fish doesn't need much seasoning, just add ginger, shallots, salt, and soy sauce.

Usually we try to cook a dish when we are at home, so fish is usually what everyone likes to make. And we all know that eating fish is also very happy, and it also has a certain nutritional effect on our own brains. It makes us feel that eating more fish is also a very good thing in life.

Then we usually take into account many varieties when making fish, such as braised fish.

There are also some dishes such as stewed crucian carp soup. Then for the best fish, it still belongs to sauerkraut fish

Sauerkraut fish is simple.

When we usually cook sauerkraut fish at home, we will find that sauerkraut fish is actually very simple to make, that is, you need some seasoning packets and some simple ingredients. When making sauerkraut fish, you usually also feel that sauerkraut fish is mainly made with grass carp as the main ingredient, and then added some side dishes and other ingredients. And the taste is sour and spicy, and it is also rich in protein, which can help us supplement a lot of nutrients for ourselves.

And sauerkraut fish is a relatively delicious dish among fish, compared to other fish, after sauerkraut fish is made, it will make people feel sour and spicy. <>

And it's delicious.

And when we make sauerkraut fish, we will also feel the lactic acid in the sauerkraut fish.

Able to promote the body for some iron.

of absorption. Help us to supplement some other trace elements at the same time as calcium.

It is also able to increase our own appetite. Many people usually can't eat, just because some of these dishes are particularly unappetizing, but sauerkraut fish can open our own stomach acid.

At the same time, it can also help us get better digestion and promote the secretion of our own salivary glands. <>

Therefore, if you feel very unappetizing in life, you can also make a sauerkraut fish at this time to enjoy this delicious taste. And for our appetite, it can also promote a role, and can also help us to get better digestion and absorption, so that we feel that eating such a delicacy is also a very happy thing.

Sea bass, carp, grass carp, small yellow croaker, crucian carp, etc., these fish are relatively easy to make, and the taste is also very good.

Steamed sea bass is easier to make.

Ingredients: Sea bass, chives, green onions, ginger, cooking wine, steamed fish soy sauce, salt, pepper, peppercorns.

Method: 1. Marinate the cleaned sea bass with half a tablespoon of steamed fish soy sauce, shredded green onions, shredded ginger, salt, pepper, and cooking wine for 5-10 minutes.

2. Spread green onions and ginger shreds, put pickled sea bass on top, and sprinkle some green onions and ginger shreds on the fish.

3. Steam the fish over medium heat for 7 minutes, do not immediately remove the lid when the time is up, and simmer for 5 minutes before removing from the pot.

4. Take out the steamed fish, pour 2 tablespoons of steamed fish soy sauce on the fish, put the chopped chives on it, and heat the oil in a wok and pour it on the fish.

Carp, sea bass, tilapia, treasure fish, grass carp, crucian carp, these fish are relatively easy to make.

Sauerkraut fish is the easiest fish to make, because the way of making sauerkraut fish is very simple and not difficult at all.

Changbai Mountain Daming I tell you how the fish is delicious, first cut the fish into a sad wash, then put in the cooking wine, onion ginger, hoisin sauce, feed for 15 minutes, drain the pot 6-7 layers of heat, the fish fillets are put into the wok with flour, until golden out of the pan, put a little oil in the pot, it is best to put some lard, green onion ginger, garlic, Pixian wide bean paste, Northeast Mayo, a little soy sauce

Add water extract Miso soup, add monosodium glutamate, salt, cooking wine, chili, put fried fish, soup and no fish, no fish, it is best to put some seasoned tofu, boil the juice over low heat, this dish is very good. There is also a more delicious golden barn fish, kill the good golden barn fish with salt, add a little light soy sauce, and then cut some ginger to marinate for a day, hang the goldfish in the wind to dry, one day the sun and wind can be dried for about two or three days, 90% of the dried fish taste the best.

After drying the goldenrod, cut a little shredded ginger and a little soy sauce, steam it in the pot for ten minutes, and make the pot on the pot fragrant, very fragrant, and my four babies love to eat it. Another delicious is carp, first wash the fish, then put a wooden board on the net, cut off some knives on the belly, do not use salt and cooking wine, salt cut for half an hour, then burn the oil on the manasseh plate to 50% hot and fry it into goldfish, pour the oil into the pan of green ginger and garlic unexploded wine oyster sauce, add the right amount of soy sauce, vinegar and sugar and the right amount of water to put the fried fish in, put some water starch before cooking for 10 minutes, sprinkle some onions or coriander, and finally you can put pepper, so that the fish can be ready.

Mackerel, Barracuda, Cod, Salmon, Moray Eel, Pomfret, Yellow Croaker, Hairtail These types of fish have fewer bones.

In general, it is convenient and delicious to make sauerkraut, fish, fish or sea bass at home.

I think it's better to stew carp or fry some hairtail.

There are a lot of fish to eat at home, such as dragon fish, pangasius, etc.

Personally, I think carp is very good, and the ** of these fish is also relatively cheap.

It is most convenient to make fish at home, and it is delicious to make beer fish.

I think it's very easy and delicious to make some hairtail or small yellow croaker.

Huang Lei once again made a lot of delicious dishes, including a dish of watercress fish, the taste is really delicious, and the method is quite simple, even if you don't know how to cook, you can try to learn it

This depends on your taste, and you can still have any kind of fish.

You can fry small yellow croaker, it's good, it's very popular, both adults and children.

I think that if you want to cook fish at home, it is best to make spicy fish or sauerkraut fish directly, which are very delicious options, and the taste of the fish is also very good.

Simple and delicious pesto mackerel recipe Mackerel, also known as barang fish, flower pond fish, is low in calories, delicious, rich in unsaturated fatty acids, regular consumption can lower cholesterol, reduce the risk of arteriosclerosis. The meat of mackerel is firm and can be cooked for a long time, so it can be salted, fried or steamed into dishes, especially when cooking, adding lemon juice, which can not only enhance the umami taste, but also remove the smell and eliminate greasy. Ingredients (for 2 persons) Ingredients:

Mackerel (1 piece, 430 grams), 1 lemon, 1 garlic, 3 slices of ginger Marinade: rice wine (1 tablespoon), white pepper (1 5 tablespoons), salt (1 3 tablespoons) Sauce: Haitian seafood soy sauce (2 tablespoons), salt (1 5 tablespoons), chicken broth (1 2 tablespoons), rice wine (1 tablespoon), white pepper powder (1 5 tablespoons), water (1 cup) Seasoning:

Oil (4 tablespoons) 1 Remove the head and tail of the mackerel, cut open and remove the bones, then cut the body into 4 pieces; Lemon wash and cut into four cloves; Slice the garlic and chop the ginger into minced pieces. 2 Place the mackerel on a plate, add 1 tablespoon rice wine, 1 5 tablespoons white pepper and 1 3 tablespoons salt, marinate for 15 minutes. 3 In an empty bowl, add 2 tablespoons of Haitian seafood soy sauce, 1 5 tablespoons of salt, 1 2 tablespoons of chicken broth mix, 1 tablespoon of rice wine, 1 5 tablespoons of white pepper and 1 cup of water, and mix well to make a sauce.

4 Heat 3 tablespoons of oil, add most of the garlic slices and fry over low heat until golden brown, remove and drain the oil. 5 Heat 1 tablespoon of oil, fry the mackerel over medium heat until golden brown on both sides, sprinkle in the remaining raw garlic slices. 6 After pouring in the sauce, cover and simmer over medium heat for 2 minutes, open the lid and change the heat to high until the soup is nearly dry, squeeze in the lemon juice, and then remove from the pot.

Tips 1: After boiling the pan dry, wipe the bottom of the pot with ginger slices, then pour in the oil to heat it, and fry the mackerel to avoid the skin of the fish sticking to the bottom. 2. The garlic slices should be cut to a uniform thickness, and when they are fried in the pot, they should be slowly fried over low heat until golden brown, and the oil temperature should not be too high, so as not to fry the garlic slices to blacken. 3. After removing the backbone of the mackerel, remove the bones of the belly of the fish with an oblique knife, and the cooked mackerel will have no fish bones, which is very suitable for the elderly and children.

4. Most of the mackerel sold in the supermarket is frozen, the fishy smell is strong, you can add rice wine and minced ginger to marinate to remove the fish, if it is fresh mackerel, you can not put rice wine and ginger. Rotate.