How do you cook fish to make it delicious?

Fish should be cooked like this to have good nutrition.

Nowadays, there are more and more people who like to eat fish, but how to cook each fish well to ensure nutrition and good taste is very important.

Non-stick pan for frying fish. You can put oil in a hot pan and sprinkle it with salt, or you can wipe the pan with ginger after cleaning the pan, but don't turn it too often when frying the fish until the fish is thoroughly fried in the pan.

Roasted fish to prevent minced meat. The braised fish must be fried thoroughly in a pan before cooking, and the oil temperature should be high. When cooking fish, the soup should not be too much, and the water should be submerged over the fish. Do not turn the fish shovel too sharply to avoid breaking the flesh.

Go fishy tricks. Some people like to put ginger in the pot with the fish when cooking fish, thinking that it will taste good and remove the fishy fish at the same time. In fact, it is not the case, putting ginger too early will not play a role in removing the fishy smell of fish.

This is because the protein in the fish body leaching solution will hinder the deodorizing effect of ginger after early release. You may wish to cook the fish in a pot for a while, wait for the protein to solidify before adding ginger, or add an appropriate amount of milk or rice vinegar or cooking wine when cooking the fish soup, which also achieves the effect of removing the fish.

Steamed fish with boiling water. When steaming the fish, first boil the water in the pot, and then put the fish in a basin to steam through the water, do not steam it with cold water, because when the fish suddenly encounters high temperatures, the external tissues solidify and can lock the internal fresh juice. If possible, it is best to put some chicken fat or lard on the fish before steaming to make the fish more tender.

Frozen fish and milk roasted. When the washed fish is left in the refrigerator for a long time and taken out to cook, some fresh milk can be appropriately put in the soup to increase the umami flavor of the fish. Under normal circumstances, after the fish is taken out of the refrigerator, it is first thawed in a container with a little salt, the purpose is that the protein in the frozen fish meat will slowly solidify when it encounters salt, preventing it from further overflowing from the cells and losing nutrients.

Today's fish is really delicious! Give it a try.

The practice of braised fish is detailed Cuisine and efficacy: Northeast cuisine Recipes for replenishing deficiency and nourishing the body Malnutrition recipes Taste: salty and sweet Process:

Braised Braised Fish Production Materials: Ingredients: 1000 grams of fish Accessories:

80 grams of lard (plate oil) Seasoning: 10 grams of vinegar, 50 grams of garlic (white skin), 6 grams of salt, 5 grams of shallots, 20 grams of sugar, 50 grams of vegetable oil, 10 grams of ginger juice, 30 grams of white sugar, 3 grams of star anise, 3 grams of monosodium glutamate, 2 grams of ginger, 5 grams of starch (corn), 25 grams of cooking wine, 30 grams of soy sauce The characteristics of braised fish: dark red in color, bright sauce, salty and sweet taste, delicate and delicious.

Teach you how to make braised fish, how to make braised fish to be delicious1Fish (squid) to slaughter, gills, scales and internal organs, wash and control drying, on both sides of the oblique cross knife, chop into two sections, with ginger juice, cooking wine marinate; 2.Slice the oil into small cubes; 3.

20 grams of garlic slices, 30 grams of diced, green onion and ginger shredded; 4.Add oil to the frying spoon, cook until it is hot, first put the head of the fish, and then the tail of the fish. Add the oil and diced garlic to golden brown and remove together; 5.

Add the star anise cloves to the spoon, bring out the fragrance, burst the pot with shredded green onions, shredded ginger and garlic slices, cook cooking wine, add broth, spoon the fish, fat dices and garlic dices, and burn them together; 6.Wait for the soup to open and skim the foam, cover and turn to a slight fire, turn the fish into the flavor to collect the juice, add the sugar color, adjust the mouth, put the fish on the plate, hook a little thick with the remaining juice, pour the oil, and pour it on the fish. Tips for making braised fish:

1. ?When the fish is fished, the soup should be covered with the fish, and the juice should be poured on the fish with a hand spoon when collecting the juice to make the fish taste on the front; 2.

Tips-Food Restraint: Fish: Avoid drinking tea before and after eating fish.