If you want the braised fish pieces not to break, what are the methods and techniques when cooking?

If you want the braised fish pieces not to break, what are the methods and techniques when cooking? Deep-fry; If you want to make the braised fish pieces delicious and the fried fish does not break, you can put the raw fried fish in a pan and fry it in the pan early. The fried fried fish is not very easy to break, and after frying, its texture will become more elastic and the taste will be better.

Therefore, the fried fish is fried in advance before cooking, so you don't have to worry about the fish breaking during the whole cooking process.

Suishui; After the fresh fish is cut into fried small fish, you can first put it into the water and blanch it, the duration of the natural water is not too long, avoid boiling the fish immediately, the key reason for the water is to make the fish tight, so that in the case of cooking, the fish is not easy to loosen and crumble, even if it is fried twice, it will not be broken into slag, so blanching the water in advance can ensure the integrity of the fish.

Add tapioca starch; If you want to make the braised fish pieces in good condition, you should start processing them early. You can use tapioca starch to encapsulate the surface of the fish, and then put it in the pan to fry, so that the tapioca starch can make the fish encapsulated more appropriately, and then it is not very easy to spread out when cooking. Even stir-frying won't crumble the fish, so it's a good idea to wrap it in flour.

Turning the pot; If you have already put the fried fish into the pot without all the solutions, how can you keep the fish from breaking? There is also a way not to use a shovel to fry constantly, but to use the method of flipping the pan to cook the fish on both sides, which can also maintain that the fish is not easy to be fried. Naturally, this is also necessary for a certain amount of know-how.

In the case of braised fish, it is necessary to make sure that the fish does not have to be scattered or broken. In order to avoid this situation, the fish must be fried in a pan at a very high temperature before cooking. And when stewing fish, the soup does not need to be too much, generally the water is used to cover the fish.

The shovel used to roll the fish does not have to be excessively sharp, and a wooden spatula is sufficient to prevent the fish from being broken.

Answer: If you want the braised fish pieces not to break, then simply make fried fish, fried fish, first put more oil in the pot, the amount of oil exceeds the fish surface is the best, after the oil boils, then put the cut fish pieces for frying, turn it with a spatula in time, it will not break.

Prepare green onions, shallots, ginger and garlic, green peppers, and red rice peppers;

Slice half of the ginger and mince it in half, mince the garlic, cut the green onion into small pieces, chop the shallots into chopped green onions, and cut the green and red peppers into small rings for later use;

Put the fish pieces into a bowl, add cooking wine, pepper, a little thirteen spices and salt, add two slices of ginger and marinate for more than half an hour;

After the fish pieces are marinated, remove the ginger slices, then add an appropriate amount of cornstarch and mix well;

Take a small bowl and add light soy sauce, oyster sauce, sugar, vinegar and salt, then add an appropriate amount of water and mix well to make a sauce for later use;

Heat more oil than stir-fry in a pan, gently put the fish pieces in and fry over low heat.

Fry until golden brown, turn over and continue to fry, fry until both sides are golden brown, then remove the dry oil and set aside;

Leave the bottom oil in the pot and fry the ginger and garlic, put the green pepper and red pepper in and stir-fry a few times, put the fried fish pieces into the pot, sprinkle the green onion segments, stir-fry evenly, and pour the seasoned sauce into the pot;

Bring to a boil over high heat, turn to medium heat and cook until the soup is thick.

When making braised fish pieces, it is best not to cut the fish, wash the whole fish directly, marinate it in an oil pan and fry it, and then make it, so that the fish is beautiful in color and fragrance.

Generally, it is a high fire and then a low fire, try not to pound it with chopsticks, you can choose to stir from the bottom up. You can add a little starch. Flip the pot,

Braised fish belongs to Shanghai cuisine, which has spread to the whole country because of its deliciousness and has become a home-cooked dish on the table of the common people. Braised fish pieces are generally cooked with grass carp as raw material, served with a little dried chili pepper and soy sauce. Whether it is river fish or sea fish are low-fat and high-nutrition ingredients, people's table common Mei Ming finger trembling taste, do braised fish can not be blanched, after the fish is cleaned, pat on the starch with oil or frying, so that the processed fish is not fragile, but also improve the fragrance and remove the fishy can make the fish meat exude a large amount of aromatic smell, tempting appetite.

<> oil can quickly disperse the water molecules on the surface and inside of the fish at a temperature more than twice that of water or steam, so that the organic matter with aromatic smell in the fish meat can be quickly emitted) Method: Cut the grass carp into pieces, add a little salt, monosodium glutamate, chicken powder, beat an egg, add cornstarch, a little flour to grasp well, heat the oil in the pan, pour the fish pieces into the oil and fry, wait for the fish pieces to become hard and change the low heat to defeat the fried, after frying, take out and then change the high heat to fry crispy, pour out the spicy, the taste depends on your personal choice! If you like spicy food, you first heat the oil in the pot and add the dried chilies.

Sichuan pepper, add green onions, ginger and garlic and fry until fragrant. Then add the bean paste, or.

It is stir-fried in pickled pepper sauce, put in an appropriate amount of light soy sauce, stir-fry in cooking wine, and then put in fish pieces to roast the ingredients. As follows: bean paste, Sichuan peppercorns, pickled pepper knots, chili noodles, ginger slices, garlic slices, celery knots, garlic sprouts, monosodium glutamate chicken essence, soy sauce, hot pot material or perfume fish 50-400 grams, coriander, corn starch, a little sugar, eggs, old tofu or pig, so with high oil temperature will be fried with the skin golden in the firing, so that the fish will not be scattered, easier to burn into the flavor, add tofu and green garlic to the burning method is as follows.

Chopped. We have to marinate the fish pieces first, one is to taste, the other is to remove the fish, squeeze out the juice with ginger and shallots, add cooking wine and salt to marinate for half an hour, so that the fish pieces will be flavored, the oil is burned in the pot, the oil temperature is 7 into the hot fish pieces to fry, the oil temperature can not be too low, otherwise the fish.

We should put some salt, monosodium glutamate, and some other ingredients to make the braised fish pieces flavorful, and it should be put on a slow simmer, and some coriander should be put in.

Be sure to have a moderate amount of seasoning, and be sure to pay attention to the heat, the fish pieces are very easy to cook.

Ingredients preparation, main ingredients: 350 grams of net fish (herring or grass carp) middle, ingredients: 50 grams of cooked bamboo shoots, 15 grams of wet starch, seasoning:

5 grams of minced ginger, 5 grams of green onions, 20 grams of sugar, 50 grams of soy sauce, monosodium glutamate, 30 grams of Shao wine, 60 grams of vegetable oil, production steps, 1. Chop the fish into long cubes (about 5 cm long and 3 cm wide); 2. Heat the pot on a hot fire, put a small amount of oil in the pan, and fry the fish slightly; 3. Sprinkle minced ginger, cook wine and simmer slightly, add mu soy sauce and sugar to burn slightly, add a spoonful of boiling water, turn to low heat to cook the fish; 4. Collect the thick ruler soup with a strong fire, sprinkle with green onions, add monosodium glutamate, thicken with wet starch, and pour bright oil out of the pot.

Braised fish pieces belong to Shanghai cuisine, and later spread widely throughout the country and become a home-cooked dish on the dinner table of ordinary people. Braised fish pieces are generally made with grass carp as raw materials, accompanied by a little dried chili pepper and cooked in soy sauce, which is delicious and delicious.

Method 1 seasoning: 5 grams of minced ginger, 5 grams of green onions, 20 grams of sugar, 50 grams of soy sauce, grams of monosodium glutamate, 30 grams of Shao wine, 60 grams of vegetable oil.

Ingredients: 350 grams of net fish (herring or grass carp) in the middle, braised fish pieces.

Ingredients: 50 grams of cooked bamboo shoots, 15 grams of wet starch.

1. Chop the fish into long cubes (about 5 cm long and 3 cm wide);

2. Heat the pot on a hot fire, put a small amount of oil in the pan, and fry the fish slightly;

3. Sprinkle minced ginger, cook wine and simmer slightly, add soy sauce and sugar to cook slightly, add a spoonful of boiling water, turn to low heat and cook the fish;

4. Collect the thick soup with a strong fire, sprinkle with green onions, add monosodium glutamate, thicken with wet starch, and pour bright oil out of the pot.

Precautions. To avoid touching the pan, heat the pan first, rub the pan with ginger slices and then add the oil, and then put the fish pieces after the oil is hot. To fry the skin side down, turn over the fish pieces and fry the other side after frying one side. When frying fish, you want.

Use low heat so that the fish is not easy to fry in the pan.

A fish, gutted and scaled, washed and chopped into pieces. Add salt and marinate for 30 minutes. 2, Shred 1 piece of ginger, 1 piece of garlic minced garlic, and cut green onion into sections.

I like to eat spicy dried chili peppers, one cut into 3 pieces. 3. Put two tablespoons of oil in the pot and boil until it smokes, add the ginger and garlic and dried chili peppers, don't burn the paste, immediately put the fish pieces in, pour the soy sauce, wait for the fish to fry on both sides, put a small spoon of sugar, and add a small half bowl of water. 4. Cover the pot and simmer over medium heat for 3-5 minutes, then turn the lid and throw the green onions out of the pot.

Don't mix around, the fish pieces will break. If you like to be jealous, add a little vinegar before cooking.

Heat is the key to success or failure, many people fry fish either broken skin or sticky pan, if the fried fish must be more oil and hot enough to be crispy and dry, fry the fish to be hot, less oil, fire to be warm. Fish into the pot to move it less, this is the secret of frying fish is also the only way, if you are afraid that it is not cooked and keep turning, but self-defeating, three or two will make the skin open the flesh, unrecognizable. Before that, you must wait for the pan to be hot before putting oil, and the fish must be dried before putting it into the pan, and fry it lightly over low heat, don't rush to push and turn it over.

If you're not using a frying pan, just tilt the pan occasionally to heat the heat evenly and control the heat not too much. The meat is cooked and the juice in the middle is still retained.

Ingredients: 1 garlic leaf.

3 tablespoons of delicious fresh (light soy sauce).

Fish Pieces (any fish is OK) 1 large piece.

1 piece of ginger and 4 white green onions.

Red bell pepper Quarter bush round one.

4 tablespoons of cooking wine.

1 scoop of white rice vinegar.

8 grams of sugar.

1/2 tablespoon of teriyaki soy sauce.

1 tablespoon steamed fish soy sauce.

Preparation of braised fish pieces.

All the ingredients are washed and set aside, and the things next to the fish are fish gelatin, fish maw, and roe, which are all good things that have a special impact.

Because the fish is relatively large, I cut it in the middle so that it is easy to cook and taste, and the fish is not large, so you can skip this step.

Diagonally put on the knife flower.

Blot up the water with kitchen paper to prevent oil from splashing when frying.

Put oil in the pan, you can put a little more.

Fry the skin side of the fish on medium-high heat for about 3 minutes.

Take advantage of the frying to cut the green onions, ginger and garlic.

Turn over and continue to fry over medium-high heat for 3 minutes.

Sprinkle cooking wine along the edge of the pot.

Then throw the chopped green onion, ginger and garlic into it, and add sugar, rice vinegar, delicious fresh, braised soy sauce, and boiling water in turn.

Cook over high heat for 5 minutes.

Turn over and continue to cook over medium heat, also for 5 minutes.

Shred the bell pepper and cut the remaining garlic leaves into sections.

Turn the fish over and pick out the green onion and garlic that have been boiled and discolored, you must be very surprised, this can also be eaten. Because it affects the plating hahahaha Of course, you can not pick it, I chose it to take pictures and look good.

Toss in the bell peppers and garlic leaves and cook for about a minute.

Drizzle some steamed fish soy sauce.

Be careful about plating, and then if you want to look good, you can put it like me, you can put it or not, and the confidence of the shirt leakage is the most important :)

Cut three or four cuts on both sides of the fish, from the middle to the outside, the middle incision is large, and the incision on both sides is small. When cooking, use the soup to pour the incisions on both sides of the fish body until the fish is out of the pot, because the incisions on both sides of the fish body are increased, and the soup is poured on the incision to make the fish more flavorful.

Raw material; Fish, green onion, ginger, garlic, soy sauce, oyster sauce, sugar, vinegar, salt, cooking wine, garlic sprouts, monosodium glutamate. Braised fish fillet preparation.

Wash the fish and cut it into cubes, put it in a basin and marinate it for half an hour with salt, white pepper, cooking wine and shredded ginger.

Put an appropriate amount of starch in the marinated fish and mix well.

Put oil in the pot, more than usual when stir-frying, put in the fish pieces when the oil is hot, fry on low heat until both sides are golden brown and remove for later use.

Green onion, ginger, garlic aged substance, finely chopped.

Braised fish fillets. Add oil to another pot and fry ginger, garlic and chopped green onions, and fry the fried fish pieces into the pan.

Mix soy sauce, oyster sauce, sugar, a little starch, vinegar and some water into a sauce (this can be prepared in advance). Pour into the fish pieces in the wok of the pan. Cook over medium-low heat until the juice is reduced.

A long time ago, several families shared a kitchen, and one of the chefs said:

Remove the scales and internal organs of the fish, pull out the tendons of the fish midline (as for the cutting board from the gill to the thorns, and then shoot the fish with the knife surface, this tendon will be patted out, and the fish will not be so fishy) Wash and drain the water, smear with an appropriate amount of refined salt, green onions, and ginger and marinate for 20 minutes;

Then put an appropriate amount of oil in the pot to a temperature of 7, put in the marinated fish (remove the water), and fry it over medium heat until the fish eyes are white and turn over.

4.After about a few minutes, add an appropriate amount of light soy sauce, vinegar, sugar, water, and ginger slices for more than 20 minutes, cook the limbs to make a pot, put it on a plate, sprinkle the green onion segments in time, and wait to eat.

The whole fish or fish pieces are too large or too thick, you can cut a few knives, (the professional state is called the flower knife) and then wipe or mix well with salt, (professionally called the sail to ignite the bottom mouth), and then hang the paste or not hang the paste, fry or fry the lead to let it, and then burn it.

Steps. <>

1.Finely chop the ginger and green onions, cut the green onion leaves into sections, and cut the red pepper into sections.

2.Wash the grass carp pieces and marinate them in white wine, salt, and pepper for 10 minutes.

3.Light soy sauce, oyster sauce, sugar, and vinegar make a sauce.

4.Wipe the pan dry, heat the oil until light smoke rises, fry the fish pieces, skin side down, and turn the noodles over in the morning.

5.Fry until lightly browned on both sides.

6.Leave the bottom oil in the pot, and stir-fry the ginger and shallots until fragrant.

7.Pour in the fried fish pieces, then pour in the seasoning from step 3.

8.Add half a bowl of warm water, cover and simmer.

9.When the juice is collected to 1 3, pour in the red pepper segments, Yangqiao green onions, and green onion leaves, stir well, cover the pot, turn off the heat and use the heat to simmer the red pepper until it is broken.