How to make a barracuda practice, how to make a good barracuda to eat home cooked practice

Method 1: Spicy barracuda cubes.

Prepare the following ingredients: 3 barracudas, 20 dried chilies, 1 ginger, 1 slice of chives, 5 cloves of garlic, 1 teaspoon salt, 3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 2 tablespoons of cooking wine.

The specific method is as follows: after cleaning the barracuda, chop it into small pieces, then put it in the soup basin, add a little salt, add 2 tablespoons of cooking wine, grasp and marinate for a while to remove the fish, and then heat the pot with oil, and fry the marinated barracuda pieces until browned on both sides. Then put it out for later use, leave the bottom oil in the pot, add the dried chili, ginger shreds, garlic slices, green onion slices, stir-fry over low heat until fragrant, pour in the fried barracuda pieces, add a little salt, add 3 tablespoons of light soy sauce, add 1 tablespoon of oyster sauce, pour in a little water, stir-fry until the water is dry, and you can get out of the pot!

Method 2: Stew the barracuda.

Prepare the following ingredients: 1 barracuda, 1 green onion, 2 cloves of garlic, 1 piece of ginger, a pinch of salt, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 6 grams of cooking oil, 700 grams of water.

The specific method is as follows: ginger slices, green onion rolls and knots, barracuda cut into pieces, sticky flour, after the pot is heated, add oil, turn off the low heat, put the fish pieces in the pot, fry slowly, when the bottom surface is fried until golden brown, gently turn over the fish and continue to fry, when the other side is also fried until golden brown, add water, put ginger slices, garlic and green onions, add cooking wine and light soy sauce, boil water over high heat and simmer slowly over medium and low heat, the soup slowly becomes milky white, when the soup gradually decreases, add salt to taste, continue to collect the soup, when you receive a suitable soup, turn off the heat and remove from the pot.

Method 3: Braised barracuda.

Prepare the following ingredients: 2 barracudas, 1 piece of ginger, 2 cloves of garlic, appropriate amount of salt, 2 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, and appropriate amount of water starch.

The specific method is as follows: clean up the barracuda, control the moisture, then smear the cooking wine, and then coat it with a layer of salt, then heat it with oil, put the barracuda into the pot, fry it until it is browned on both sides, and then put it out for later use, leave the bottom oil in the pot, put in the green onion, ginger and garlic, fry over low heat until fragrant, then put in 3 bowls of water, add 1 teaspoon of salt, add 3 tablespoons of light soy sauce, add 1 tablespoon of oyster sauce, boil over high heat, put in the barracuda after boiling, cover the pot, simmer for 10 minutes, pour in a little water starch after 10 minutes, The soup is thick and ready to go!

Method 4: Steamed barracuda in sauce.

Prepare the ingredients as follows: 1 barracuda, 1 coriander, 2 tablespoons soybean paste, 1 teaspoon salt, 2 tablespoons cooking wine, 1 tablespoon light soy sauce, 1 tablespoon oyster sauce.

The specific method is as follows: clean the barracuda and set aside, then prepare a bowl, add 1 teaspoon of salt, add 2 tablespoons of soybean paste, add 2 tablespoons of cooking wine, add 1 tablespoon of light soy sauce, add 1 tablespoon of oyster sauce, then stir well, and then smear it on the fish, after the fish is smeared with sauce, put it in the steaming dish, and then put it in the steamer, steam it for 10 minutes on high heat, and put coriander leaves to decorate it after it comes out of the pot!

Barracuda is a kind of edible fish, the taste of this fish meat is very good, in addition to barracuda meat contains niacin, vitamin E, thionine and riboflavin and other valuable nutrients, in addition to calcium, iron, magnesium and zinc and other rich mineral elements, good for human blood vessels, can effectively protect myocardial cells, can effectively relieve palpitations and arrhythmia and so on.

First, the practice of tidal steaming barracuda.

Ingredients: 1 barracuda, a pinch of garlic, a little chopped green onion, 1 tsp of salt, 1 2 tsp monosodium glutamate, an appropriate amount of soy sauce, a pinch of sugar, 2 tbsp salad oil.

Method: Remove the scales and gills of the barracuda, remove the internal organs, wash it, change it into a knife shape, and put it on a plate.

Cut the garlic into minced pieces, heat the pot, add salad oil, refined salt, monosodium glutamate, soy sauce, sugar and stir-fry until fragrant, sprinkle evenly on the barracuda, steam in the steamer for 8 minutes, take it out, sprinkle chopped green onions, and pour hot oil to serve.

Second, the practice of braised barracuda.

Ingredients: 2 barracuda about 800 grams, 1 teaspoon salt, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 tablespoon cooking wine, 1 tablespoon dry starch, 1 2 teaspoons pepper, 1 2 teaspoons monosodium glutamate, appropriate amount of green onion, ginger and garlic.

Method: Remove the scales, gills, internal organs and black membrane in the abdomen of the barracuda, clean it, and cut it into sections.

Slice green onions, ginger and garlic.

Marinate the barracuda with salt, sugar, pepper, green onion and ginger for 30 minutes, add dry starch and mix well.

Heat a frying pan, add oil, add the barracuda segments and fry until the skin is slightly browned.

Then add green onions, ginger and garlic slices to fry the fragrance, add soy sauce, cooking wine, monosodium glutamate and an appropriate amount of water, bring to a boil over high heat, turn to medium heat and simmer for 15 minutes, and then turn on high heat to thicken the juice in the pot.

3. The practice of tofu barracuda soup.

Ingredients: 3 barracuda, 1 kg of tofu, coriander, ginger, green onions, salt, broth essence, pepper, mash juice.

Method: Barracuda scales, gills and guttal black membrane in the abdomen, clean, cut into segments.

Stir-fry the chives and ginger slices.

Add water, a small amount of salt and fish to a pot and bring to a boil over high heat, simmering over medium heat for 15 minutes.

Cut the tofu into cubes and cook in a pot for 5 minutes.

Finally, add pepper, broth essence and coriander.

Fourth, the practice of roasting barracuda in sauce.

Ingredients: barracuda, bean paste, green onion, ginger slices, cooking wine, salt, braised sauce, dried chili.

Heat the pan with oil, heat the oil and fry the barracuda over low heat.

When the barracuda is golden brown, remove from the pan and set aside.

Stir the green onion and ginger in the remaining oil in the pot until fragrant. Pour in the bean paste and stir-fry until the red oil comes out.

Add 1 small bowl of water, add the fried barracuda, a little braised soy sauce, and a few dried chilies. Bring to a boil and reduce the heat.

Cook until the soup is thick, then reduce the juice over high heat.

Introduction: Barracuda is good for cardiovascular disease, rich in unsaturated fatty acids, good for blood circulation, and is a good food for cardiovascular patients. Next, I will bring you the practice of barracuda, let's learn about it together!

Ingredients:

Ingredients: 500 grams of barracuda.

Excipients: appropriate amount of cooking oil, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of ingredients, appropriate amount of soy sauce, appropriate amount of garlic.

Method:

1.First, the barracuda is scaled, cleaned, diced, and marinated in soy sauce for about an hour.

2.Appropriate amount of oil, when the oil temperature rises to six or seven percent, put the fish, fry it to about sixty percent, and then take it out, that is, the fish is colored.

3.Fry the fish well and set aside.

4.Chop the green onion, ginger and garlic and set aside.

5.Add another oil, add Sichuan pepper, spices, green onions, ginger and garlic and stir-fry until fragrant.

6.Add soy sauce to taste.

7.Add water. 8.After boiling, put the fried fish in the pan and boil again.

The method of the barracuda is as follows:Ingredients: Barracuda, green onion, ginger, garlic, star anise, Sichuan pepper, dried chili, daytime, salt, starch, vinegar, teriyaki soy sauce, light soy sauce, cooking wine.

Step 1: Slice green onions, ginger and garlic, a few peppercorns, and four star anise.

Step 2: Cut off the barracuda after cleaning, add salt, white pepper, sugar, and cooking wine to marinate for half an hour.

Step 3: Vinegar, light soy sauce, braised soy sauce, sugar, and sauce.

Step 4: Wipe the fish with kitchen paper, spread a layer of dry starch, and fry in the pan until golden brown on both sides.

Step 5: Re-start the pot and stir-fry the green onions, ginger and garlic until fragrant, add the fish, pour in the sweet and sour sauce, a little cooking wine, a little salt, add water, boil over low heat and simmer for a quarter of an hour, and finally reduce the juice over high heat.

Ingredients: 1000 grams of barracuda, 50 grams of sunflower oil, 20 grams of green onions, 10 grams of ginger, 1 head of garlic, 2 star anise, 20 Sichuan peppercorns, 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 3 grams of salt, 4 tablespoons of cooking wine.

Steps: 1. Prepare the ingredients.

2. Wash the barracuda, remove the black membrane of the internal organs, smear salt on the surface, add two spoons of cooking wine and marinate for 15 minutes.

3. Prepare bowl juice: 2 tablespoons of sugar, 2 tablespoons of vinegar, 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, half a seasoning spoon of salt, 4 tablespoons of cooking wine, and stir well with appropriate amount of water.

4. Prepare the seasoning: cut the green onion into sections, ginger and garlic.

5. Heat the oil in a pan and pour in the sunflower oil.

6. Put in the barracuda, fry over medium-low heat, do not turn the fish in the middle, otherwise it is easy to break the skin, you can gently turn the pot body, so that each part of the fish is fully heated.

7. Fry one side golden brown, then fry the other side.

8. It should be noted that after both sides are fried golden, pour in the prepared bowl juice, the soup is similar to the fish body (if not enough water) onions, ginger, garlic and other seasonings are boiled over high heat, and boiled over medium and low heat to make the fish fully flavored.

9. Serve on a plate until the juice is reduced.

The above content refers to Encyclopedia - Braised Barracuda.

Barracuda is the best to make a home boiled barracuda.

Preparation of ingredients for home-boiled barracuda

1 barracuda, 5 garlic cloves, 1 spoon of light soy sauce, 3g of sugar, 1 piece of ginger, 15ml of cooking wine, 1 spicy millet, 1 green onion, appropriate amount of light soy sauce and dark soy sauce, a little noodle sauce, soybean sauce, garlic spicy sauce, 50 grams of pork belly.

How to make it:

1. Wash the barracuda, cut it into several pieces, marinate it for 20 minutes with shredded green onion and ginger, cooking wine, salt and pepper.

2. Prepare the green onion, ginger, garlic, millet spicy sauce, and cut some pork belly slices for later use.

3. Mix a bowl of juice with cooking wine, sugar, salt, vinegar, oyster sauce, light soy sauce, dark soy sauce, noodle sauce, yellow sauce, garlic hot sauce, minced green onion and ginger, and boiling water.

4. Pat the barracuda on the flour, add an appropriate amount of five-spice powder, heat the pot first, then mix the lard and rapeseed oil 1:1, pour it into the pot, put the fish after the oil is hot, fry it on both sides until golden brown, be sure to fry thoroughly, pay attention not to paste the pan, and put out the oil control after frying.

5. Add a few peppercorns to the bottom oil left in the pot, then add the pork belly and stir-fry, after the pork belly is oily, add the green onion, ginger, garlic and millet spicy.

6. Put in the fried fish, pour in the prepared bowl juice, simmer until boiling, simmer in an open pot for five minutes, change to medium heat and simmer.

7. Medium heat for about 18-25 minutes, turn over in the middle.