What are the side dishes for grilled fish, and what are the side dishes for grilled fish

The side dishes of grilled fish are: cauliflower, lotus root, cucumber, bean sprouts, konjac, cabbage, vermicelli, tofu, tofu skin, coriander, peanuts, onions, carrots, celery, potatoes, eggplant, green bamboo shoots, fungus, etc. You can add a variety of vegetables according to your taste.

Grilled fish is a dish. The main raw materials are fish, potatoes, tofu, etc. It refers to a method of grilling fish first and then cooking it, realizing "one grill and two stewings".

Grilled fish is a kind of special food originated in Wuxi County, Chongqing, developed in Wanzhou, is a delicious and nutritious snack, it integrates the three cooking techniques of pickling, roasting and stewing, and fully draws on the characteristics of Chongqing traditional cuisine and Chongqing hot pot materials.

Cauliflower, lotus root, cucumber, bean sprouts, konjac, cabbage, vermicelli, tofu, tofu skin, coriander, peanuts, onions, carrots, celery, potatoes, eggplant, bamboo shoot slices, fungus, etc.

Grilled fish, a kind of special food that originated in Wuxi County, Chongqing, and carried forward in Wanzhou, in the process of circulation, integrates the three cooking techniques of pickling, grilling and stewing, and fully draws on the characteristics of traditional Chongqing cuisine and Chongqing hot pot materials, which is a flavor snack with wonderful taste and rich nutrition.

The side dish is to bake it in the pot at the same time as the fish, and then add 20 grams of ginger, 100 grams of garlic, 100 grams of dried chili, 20 grams of pickled pepper, 15 grams of Sichuan pepper, 2 tablespoons of Pixian bean paste (30ml), 1 tablespoon of tempeh paste (15ml), 1 tablespoon of soy sauce (15ml), appropriate amount of salt, 1 teaspoon of sugar (5 grams), a little chicken essence, 250ml of fresh soup, and an appropriate amount of oil. This makes it taste good.

Tips for grilling fish

When grilling fish, you can properly observe the degree of burnt skin of the fish, and if you like to eat grilled larger friends, you can brush the salad oil once or twice in the middle of the grill, and increase the baking time appropriately. According to the roasting time, the skin is slightly burnt, and the meat is still relatively tender and not too dry.

If you don't have children at home, but you don't want to eat spicy food, you can choose seasonings such as tempeh, cooking wine, pepper, etc., I believe the taste will be richer. The fire for grilling fish should be small, and you must master the method when grilling fish. When grilling, use a simmer, and the flame must not touch the fish to prevent the fish from being scorched and carcinogens.

Families can purchase iron barbecues for cooking.

The grilled fish side dishes include cauliflower, potatoes, celery, coriander eggplant, lotus root, cucumber, bean sprouts, cabbage, celery, cucumber, carrot, konjac, garlic, green onion, ginger, zhidao dried chili, bamboo shoots, black shoots, enoki mushrooms, chili peppers, tofu skin, mung bean sprouts, etc.

The trick is to bake the side dish in the pot at the same time as the fish, and then add 20 grams of ginger, 100 grams of garlic, 100 grams of dried chili, 20 grams of pickled pepper, 15 grams of Sichuan pepper, 2 tablespoons of Pixian bean paste (30ml), 1 tablespoon of black bean paste Bi Zheng (15ml), 1 tablespoon of soy sauce (15ml), an appropriate amount of salt, 1 teaspoon of sugar (5 grams), a little chicken essence, 250ml of fresh soup, and an appropriate amount of oil, so that the taste is delicious.

Grilled fish is a dish. The main raw materials for production are fish, mushrooms, tomatoes, etc. It refers to a method in which fish is grilled and then cooked, and this cooking method achieves "one roast and two stews".

Grilled fish, a special delicacy that originated in Wuxi County, Chongqing, and was carried forward in Wanzhou.

Characteristics of materials

In the process of circulation, the three cooking techniques of pickling, roasting and stewing are integrated, and the characteristics of traditional Chongqing cuisine and Chongqing hot pot materials are fully drawn. It is a delicious and nutritious flavor snack. It can be said that this grilled fish is a dish that people will never love.

It is said that the origin of Sichuan-style grilled fish came from Africa, and an African indigenous person who caught the fish grilled the fish for a long time before it was cooked. I added the fish to the soup and grilled it, and found it more delicious than ever.

Since then, this delicacy has been born, and grilled fish has been passed down for more than 1,000 years. However, in addition to grilled fish, it tastes better when added to it like a side dish. Take this potato as an example, it is fried in oil, then added to the grilled fish, and after being roasted on a charcoal fire and soaked in the soup, the skin is charred and delicious.

Grilled fish side dishes include vegetables, snacks, and eggs.

1. Vegetables:

Cauliflower, lotus root, cucumber, bean sprouts, konjac, cabbage, coriander, peanuts, onions, carrots, celery, potatoes, eggplant, bamboo shoots, fungus, etc.

2. Snack food base loss:

Dried tofu rolls, tofu buns, meat dumplings, small wontons, siu mai.

Raw frying, fried fritters, dumplings, steamed bread slices, sliced bread, small flatbreads, tofu skin.

Wait. 3. Eggs:

Eggs, quail eggs, etc.

The main ingredients for grilled fish are fish, potatoes, tofu and so on. It refers to a method in which fish is grilled and then cooked, and this cooking method achieves "one roast and two stews". Grilled fish, a kind originated in Wuxi County, Chongqing.

In the process of circulation, the special cuisine carried forward in Wanzhou integrates the three cooking techniques of pickling, roasting and stewing, and fully draws on traditional Chongqing cuisine and Chongqing hot pot.

The characteristics of the ingredients are the flavor snacks with wonderful taste and rich nutrition.

The side dishes of grilled fish are: celery, lotus root, bean sprouts, onions, yuba, etc.

1. Celery. Celery, apiaceae is a biennial or perennial herbaceous plant of the family Apiaceae. The root of celery is conical, and the stem is angular; The leaf profile is oblong to obovate, the edge of the leaf is roundly serrated or serrate, the veins are raised on both sides, the upper leaf has a short stalk, and the leaf profile is broadly triangular; petals white or yellowish-green, round-ovate; Most of the fruits are round or oblong in shape.

2. Lotus root slices. Lotus root, the rhizome of a perennial aquatic herb of the lotus family. The rhizomes of the plant are horizontal and thick; The flowers float on the surface of the water, and the petals are oval or obovate; stamens numerous, anthers yellow, stigma radiate; The seeds are born in the "lotus" pores, are ovate, and the seed coat is red or white.

3. Bean sprouts. Bean sprouts, also known as sprouts, also known as sprouts, bean sprouts, ruyi vegetables, pinched vegetables, silver sprouts, silver needles, silver sprouts, sprouts, soybean sprouts, clear water bean sprouts, are the seeds of various cereals, beans, and trees to breed edible "sprouts", also known as "live vegetables". It is rich in varieties and comprehensive in nutrition, and it is a common vegetable.

The main part of the food is the hypocotyl.

4. Onions. Onion, a biennial herb of the lily family. The root of the onion is a string-like fibrous root; The stem is shortened into a stem disk, which is oblate-conical; The leaf is composed of two parts, the leaf body and the leaf sheath, the leaf body is dark green and cylindrical; The base of the leaf sheath swells to form bulbs at the beginning of growth, and each plant will form a spherical bulb with purple red, pink, copper yellow, light yellow or white. The flowering and fruiting period is from May to July.

As early as the third century AD, that is, after the opening of the Silk Road in the Western Han Dynasty, it was gradually introduced to China, because it was a foreign object, so it was called "shallot", that is, onion.

5. Yuba. Yuba, also known as tofu skin, is a traditional soybean food of the Han nationality, and it is also a common food raw material in Chinese areas, with a strong bean flavor and a unique taste that other soy products do not have. Yuba is yellow and white in color, shiny and translucent, rich in good protein and a variety of nutrients, soaked in water (cool in summer and warm in winter) for 3 5 hours to open.

It can be meat, vegetarian, roasted, fried, cold salad, soup food, etc., the food is fragrant and refreshing, and meat and vegetarian food have a unique flavor.