Is it OK to stew fish without oil? When to put oil consumption in stewed fish

It depends on the type of fish, some fish have a lot of fatIt is possible to do without oil。But mostlyNo oilIt's not tastyYes.

Homemade braised fish.

Speaking of braised sauce, it is actually a little light soy sauce in the fish.

The fish that comes out without the old soy sauce is delicious but not astringent.

Ingredients: June fresh soy sauce.

Salmon 1 piece.

A handful of garlic cloves.

3 green onions and 3 slices of ginger.

Sichuan pepper more than a dozen.

Red peppers 2 pcs.

Coriander a stalk.

Sugar Homemade braised fish preparation.

The fish is packed up at the market and washed to dry the skin.

Wash the ingredients and set aside.

Add oil to the wok, add a little salt (so that the skin of the fish is not easy to break), fry the fish on both sides, and take it out.

Add oil to the wok, add garlic cloves, green onions, ginger slices, Sichuan peppercorns, and red peppers and fry until fragrant, add the fried fish, spray in a little rice wine, and pour in the fresh soy sauce in June.

Remember, it's best to use light soy sauce, add half a bowl of hot water, reduce salt, bring to a boil over high heat, and then turn to low heat.

Add a little sugar for at least 20 minutes, and finally reduce the juice on a plate over high heat and sprinkle in chopped coriander.

Method 2: Use fish and salt.

Oil shredded ginger.

Bean paste with chopped green onions.

Coriander Preparation of braised fish.

After the fish is processed and washed, wipe a little salt to taste, and ensure that there is no moisture on the surface of the fish before putting it in the pan, otherwise it will stick to the pan and eventually lead to phase breakage.

Put oil in the pan, a little more, and when the oil is 6 hot, you can start frying the fish.

After putting the fish in the pot, fry all the fish on high heat until slightly yellow, and then turn to low heat and fry slowly. Don't move the fish easily, shake the pot gently, if it shakes, it means that you can turn it over, look, the fish skin is beautiful, I also scratched the knife on the back of the fish in order to make the fish more flavorful.

Once both sides of the fish are cooked, you can put the shredded ginger on one side of the fish.

Then add the bean paste and stir-fry the red oil.

Add an appropriate amount of water and simmer the fish.

Sprinkle chopped green onions and coriander before cooking, it seems to be a little more, not afraid, anyway, I love to eat.

Fish stew without oil is not allowed. If you put oil, the flavor and texture of the stewed fish will be very mellow and thick, and it will be very fragrant and delicious to eat.

If you don't add oil, the stewed fish will be drier, the color will not be bright, and the taste will be poor. So it's best to put some meat oil or a few slices of pork belly when stewing fish.

Hello, thank you for your patience, for not putting oil, it is not recommended, because if you don't put oil, all dishes will not be like the general stewed fish, you will choose to put meat oil or put the meat skin and fish together The effect will be better.

If it is a stewed fish, you can do without oil, because the main thing for fish is to put some spices to remove the smell, you can use ginger, green onions, etc. In addition, the fish itself also has some oil components, so compared to fried fish, stewed fish can be completely without oil.

When stewing fish, there is almost no oil, because the taste of the stewed fish is still relatively poor, but if it is a fish soup, you don't need to put oil, you only need to wash the rest and add water directly to the pot and boil it slowly over low heat.

You can do without oil, and you can do without oil in the stew, but put a little more ginger to remove the fishy smell, because the fish itself has not been fried in oil, and it can be boiled for a long time.

Yes, the fish stewed without oil is very light and original, the soup is delicious, and the oil flavor of the fish itself is delicious.

It can be done without oil. Wine can be used to suppress fishy smells. Rosemary, white wine, and tomatoes are added to the ingredients to suppress the fishy smell.

Yes, it's up to you to make the ingredients!

Ingredients: 250 grams of dragon fish, appropriate amount of breadcrumbs, 1 tablespoon of chopped basil, 1 egg, 1 teaspoon lemon juice, appropriate amount of starch, half a teaspoon of salt, 1 tablespoon of honey, appropriate amount of black pepper 1, spread lemon juice, chopped black pepper, salt and honey evenly on both sides of the fish, marinate for 20 minutes; 2. Mix the breadcrumbs and basil crumbs together and set aside; 3. Dip the marinated fish on both sides with a layer of powder; 4. Put the flour-soaked fish meat into the egg wash and wrap it in the egg wash; 5. Wrap the breadcrumbs on both sides of the fish, and gently press the breadcrumbs with your hands when wrapping one side so that the breadcrumbs can better stick to the fish; 6. After wrapping breadcrumbs on both sides, put them in a baking tray lined with tin foil, preheat the oven to 190 degrees, and bake them in the middle of the oven for 25 minutes. 7. The grilled fish steak is cut into pieces, the fish meat is tender and juicy, and it is good with tomato sauce or salad dressing, crispy on the outside and tender on the inside.

I think it's okay to stew fish without oil.

Stew the fish quickly and put the oil-consuming when it comes out of the pot. Because one of its functions is to enhance the freshness, and then make your fish taste more delicious. When the fish is about to be juiced, pour the oyster sauce into it, so that your oil consumption will enter your fish, and the taste of the fish will be more delicious.

After the oil is hot, put a few slices of pork belly and stir-fry, and then add spices such as green onion and ginger to make the fish with the meat, and the fish has a meaty aroma that is more delicious than a simple stewed fish.

Method

Wash the fish over the oil, change the knife to control the water, and fry for three or four minutes over oil or high heat. Adjust the soup according to your own taste and grasp the amount of salt, cut the green onion into sections, do not chop, so as to increase the beauty of the whole dish, ginger slices, peel the garlic, change the ingredients to the ingredients in the cooking pot, mix well, then put the mushrooms and hazelnuts.

Wash and soak in water and cut the potatoes into cubes for later use.

After the fish is stewed, pour out the excess oil, pour the prepared soup on the fish, add pork belly and boiling water, and the amount of water is not over the fish.

Lower the side of the tablespoon, boil the water for 35 minutes, then reduce the heat to low and simmer for 20 minutes. Pay attention to the amount of water should not be too small, one is to stew for a long time, and the other is to have vermicelli in the back, and the vermicelli draught.

In the case of boiling fish soup, many people don't know whether they should put oil or not, and it seems that the method of cooking with different design styles seems to be true, and it is very likely that some people think that they are also different. For example, some people are likely to prefer to eat some light fish soup in their daily life, so they do not like to put oil in the case of cooking fish soup. However, they may feel that if they don't put oil, how can they cook this fish soup with some whiteness.

After all, compared to many people, we don't expect too much oil when drinking fish soup, otherwise it is likely to cause ourselves to gain weight. Or for some pregnant mothers, they also prefer to eat some light fish soup in their daily life. Therefore, for many people, it is not expected to put too much oil in their daily life, in fact, in the process of making fish, the first key link is that the fish must be the latest.

It is not possible to use some dead fish or pickled fish, and some fish like that may taste a little different in the process of cooking the fish soup or the color of the fish soup, and it is very likely that there will be some differences. In addition, you can cook the fish soup before cooking. This fish is fried to an orange color with cooking oil.

The fried fish will make them more and more delicious. After frying with cooking oil, there is no need to put other oil in the soup, and in addition, the fried fish is put into the pot and some condiments. For example, if you add some water such as ginger or water, the water needs to vacate the part of the fish, and you will find that the color and taste of the fish soup boiled in that way are relatively light.

Moreover, the color of that fish soup is also very white, which is also a better nourishing and healthy effect for physical health. In addition, it takes about half an hour to cook such a fish soup. In addition, if you add salt, be sure to add some salt until the fish soup turns thick white.

Don't add it too early, otherwise it is likely to affect the color of the whole soup and not be easy to whiten.

Of course, yes, my understanding is that when making fish soup, you should put as little oil as possible and less condiments, so that you can make the fish soup more delicious and make the fish soup smell very good.

Yes, you can do without oil, but you need to put some condiments, so that the cooked fish soup will be very delicious and the taste will be better. Marinate the fish for a while in advance, it will be very tasty.

You can't put oil, I learned that if you want to cook fish soup to be delicious, you need to boil it with water, add seasonings, and if you put oil, it will affect the quality, so it is not recommended to put oil when cooking fish soup.

When boiling the fish soup, you should add a little cooking oil, and first fry the fish until the skin is golden brown. Then add boiling water and simmer. The resulting fish soup is thick and white.

It can be argued that soy sauce is not used, and there is no rule that soy sauce must be used for fried fish. Eating only is a very subjective thing, and it is up to you to decide whether to let it go or not.

Here's how to fry fish:

Ingredients: Rice fish.

4 strips, 1 ginger.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of minced ginger, appropriate amount of chopped green onion, and a spoonful of chopped pepper.

1. After the rice fish is disemboweled, remove the internal organs, carefully hang off the black film inside with a knife, remove the scales, rinse it and use kitchen paper to slightly absorb the water on the surface.

2. Heat the pot slightly, cut the ginger, and repeatedly apply the cut noodles in the hot pan.

3. Pour oil into the pot, boil until slightly hot, put the processed fish in the pot, and slowly fry the bottom over medium heat until it turns slightly yellow and set.

4. After the bottom is set to the shape, gently shake the pan to separate the fish from the pan, carefully turn it over and fry it on both sides.

5. After the fish is fried, sprinkle salt, minced ginger and chopped chili pepper on the fish.

6. Pour an appropriate amount of water from the side of the pot, not too little, about no fish.

More than half of the body.

7. Cover the pot and simmer the fish until fully cooked.

8. Leave some soup in the pot a little.

9. Arrange the fish, pour the remaining soup on the fish, sprinkle with chopped green onions, and garnish.

It is best not to put soy sauce at the time, which may affect the taste of the fish itself, you can put some pepper or salt or the like so that the fish soup is particularly fresh.

The same ingredients, condiments, but the taste of the condiments is very different, which is related to the order and time of adding the condiments. So when is the best time to put soy sauce in fish stew?

The first step is to select fresh fish and rinse it several times, cut it into sections and marinate it with salt after processing, and if you don't dare to kill it, you can kill it when you buy it, and you can keep it fresh when you go home and do it as soon as possible.

Step 2: Pour some oil into the pan so that the fish does not stick to the pan. When the oil is hot, quickly add the grass carp and fry until golden brown. Remove the oil control.

Don't waste time, at this time, we mix vinegar, light soy sauce and dark soy sauce into juice according to the ratio of 4:2:1 for later use.

Step 3: Cut the green onion, ginger and garlic with a simple knife, and put together the peppercorns, bay leaves, cinnamon, cumin, and set aside.

The fourth step is to put some base oil in the pot to fry the large ingredients of the peppercorns to the fragrance, pour the other ingredients just prepared together and stir-fry for a few seconds, then pour in the adjusted juice, add water (add more water).

Step 5: Add the soup to the boil and simmer over high heat for 5 minutes, and finally simmer over low heat for 30 minutes.