How to make fish fillets delicious, how to make fish fillets delicious

Ingredients. <>

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150 grams of rice.

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100 grams of fish.

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4 shiitake mushrooms. <>

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50 grams of celery.

Seasoning. Salt. Amount. Ginger.

2 grams. Pepper.

Amount. How to make fish fillets.

1.Wash the rice, soak it for a while, put it in a pot, and add about 8 times the water to cook the porridge.

2.Cut the fish into thin slices and marinate with a pinch of salt and pepper.

3.Wash the mushrooms, remove the stems and cut into slices.

4.Wash the celery and cut into cubes.

5.After the rice is boiled until soft, add the shiitake mushroom slices.

6.Add the fish fillets and shredded ginger, stir together, cook until the porridge boils, and cook for another 5 minutes.

7.Pour in the minced celery and cook for a while. Finally, add a pinch of salt and stir well.

Fish fillet is an ingredient that many people like to eat, it is tender and nutritious, but if people really make fish fillets at home, people are worried, they don't know how to make fish fillets and how to make it delicious. Today, I will introduce you to some fish fillet practices, so that you can easily understand the recipe of fish fillet, and at the same time you can understand how to make fish delicious.

The method of fish filletThe method of fish fillet.

The steamed fish fillet is delicious.

1. Steamed fish fillets with garlic are very delicious, you need to prepare an appropriate amount of sea bream fillets, an appropriate amount of garlic paste, ten grams of chopped green onions, five grams of oyster sauce, an appropriate amount of boiling water, and a spoonful of sugar in a fine casserole.

2. After washing the fish fillet, put it on the steaming repentance plate, then put the prepared seasoning together and mix it evenly to make a sauce, put the garlic paste into the pure vertical surface of the fish fillet, seal it with plastic wrap, steam it in the steamer for 15 minutes, take it out and remove the plastic wrap after steaming, and then pour the juice on it, sprinkle a small amount of green onion and eat it.

Sauerkraut fillet. 1. The sauerkraut fish fillet is very delicious, and it is usually necessary to prepare a raw fish when it can be made, weighing more than 500 grams, 200 grams of silver sprouts, and a bag of blue pants and Zheng material of the sauerkraut fish fillet.

2. After the raw fish is processed, the meat is sliced into fish fillets, the fish head and keel are boiled together with water to make soup, and the fish fillets are marinated with cooking wine and salt, as well as ginger powder and garlic powder.

3. Put the silver sprouts into the pot and fry them, take them out and put them at the bottom of the bowl, put oil in the pot and fry them in the sauerkraut packet until fragrant, then add the fish bone soup and then put the fish fillets into the cooking, pour them directly into the bowl with the silver sprouts, and finally put them in the cooked sesame seeds to garnish and eat.

Fish fillets can be used to make delicious pan-fried thin fish fillets, and the common methods are as follows:

Ingredients: 1 box of fish fillet, 1 tablespoon of cooking wine, 1 5 tablespoons of pepper, 1 tablespoon of cornstarch, 1 6 tablespoons of salt, 2 tablespoons of barbecue seasoning.

1. First prepare the fish fillets you need, as shown in the picture below

2. The fish fillets are marinated in cooking wine, pepper, cornstarch, salt, etc., as shown in the figure below

3. Then put oil in the pan and put in the fish fillet, as shown in the picture below

4. Then add the barbecue material, as shown in the figure below

5. Bake until the fish fillet is evenly dipped on both sides and the baking sauce is slightly yellow, as shown in the figure below

6. Finally, it can be served on a plate, as shown in the figure below

Peppercorn fillet

Ingredients: grass carp, 1 piece; eggs, 1 pc; enoki mushroom, 100g; red pepper, 1 pc; Lettuce, 200g

Excipients: oil, appropriate amount; salt, to taste; Sichuan pepper, 30g; rice wine, to taste; green onions, to taste; ginger, to taste; pepper, to taste; Starch, to taste.

Peppercorn fillet preparation steps

1.Raw material. 2.Raw material.

3.Ingredients: Remove the roots of enoki mushrooms and wash them.

4.Red pepper and lettuce cut into diamond-shaped slices.

5.Grass carp are slaughtered cleanly.

6.Place the sides of the fish slices down.

7.Slice the fish bones into large pieces and set aside.

8.Put the fish fillets in a bowl, add starch, pepper, egg whites, and rice wine, stir well and marinate for 15 minutes.

9.Put oil in the pan, add green onion and ginger to stir-fry until fragrant, add fish bones and fry slightly to color.

10.Then add water, bring to a boil over high heat, then turn to low heat and slowly cook until the soup is milky white.

11.Remove the fish bones from the pan and add the fish slices.

12.Add enoki mushrooms and continue to cook over medium heat for 5 minutes, then add salt and chicken essence and turn off the heat.

13.Put a little oil in the casserole, cook it over low heat until it is hot, add Sichuan peppercorns, and slowly fry it over low heat to bring out the fragrance.

14.Put the lettuce in again, 15Put in the green pepper slices.

16.Then pour the boiled fillets into a casserole and bring to a boil.

Tips on how to do it

Sniff the gills. The gill filaments of fresh fish are bright red, the mucus is transparent, and it has the salty smell of saltwater fish or the earthy smell of freshwater fish; The gills of stale fish are darkened and grayish-red or grayish-purple, and the mucus is fishy.