Is it better to use lard or salad oil for grilled fish?

My suggestion is to put the salad oil on it.

Put a little lard too.

It is much more delicious to put some lard, and generally stewed fish and prawn filling, and even large meat balls should be specially added to add some fatty meat to increase the flavor of the meat and make the dish soft and tender. If you don't want to eat lard or fatty meat, it's better to put less of it. Of course, the delicacy is also rare, after all, it is high fat, neither can be touched at all, and can not be eaten more, we add a little lard to the fragrance.

The steps are as follows:1The ingredients needed are Wuchang fish.

1 strip, 20 grams of lard, 30 grams of salad oil, 10 garlic grains, 1 piece of ginger, 5 dried chili peppers, 5 chives, a little oyster sauce, 10 grams of dark soy sauce, 10 grams of light soy sauce, a little salt, monosodium glutamate.

A little, 10 grams of cooking wine, 2 chives. 10 grams of sugar. Green chili peppers.

Two. <>

2.We clean up the fish, put a flower knife on the abdomen and back, cut the ginger into pieces, mince the garlic and chili peppers, chop the chive leaves, cut the green onion into white sections, chop the coriander, mince the green chili, wipe the whole body of the fish with a little green onion and ginger, and then wipe the fish body with salt and cooking wine, and marinate it for about ten minutes.

3.Heat the oil in a hot pan, pour the minced garlic and green and red peppers into the pot, add oyster sauce, light soy sauce, quickly stir-fry and stir-fry until fragrant, put it out of the plate for later use, add lard and salad oil to the pot, warm up the oil, add ginger and green onion to the pot, burst the fragrance, put the marinated fish into the pot and fry until golden on both sides, add cooking wine, oyster sauce, dark soy sauce, light soy sauce, sugar, salt and warm water, warm water should not cover the fish.

Body, after the water boils, add the fried chili pepper and garlic juice, cook over medium-low heat for another ten minutes, thicken the soup, add monosodium glutamate to the pot and turn off the heat.

4.Put the fish on the plate, sprinkle with coriander and chive leaves for decoration, a spicy and delicious, nutritious and delicious braised Wuchang fish is ready, friends who like to eat garlic scallops, will definitely like this braised Wuchang fish, it not only has the fresh garlic in the garlic scallops, but also the fragrant and tender fish is smooth. If you like it, you may wish to do it if you have time, and you will be guaranteed to love it!

I like it, if you have lard, the taste will be more fragrant, and if you have salad oil, it will taste better, in fact, they are all about the same, I prefer to use salad oil.

I think it's better to use salad oil, but it's better to put less lard to make the fish taste delicious and fluffy.

I think it's better to use salad oil because it doesn't have a taste, and although it is more fragrant when you cook vegetables in lard, it will taste strange when you grill fish.

Boil fish in vegetable oil.

It is not correct to replace a single ingredient with a single ingredient, as it means that the benefits of the substituted ingredient are also eliminated. According to the recommendations of the Chinese Nutrition Society, the ratio of three fatty acids approaching 1 1 1 is the most appropriate, and this ratio is not simply intake from edible oil, but the proportion of total energy obtained in the daily diet**.

1 1 1 is an ideal suggestion value, which is difficult for ordinary people to do in ordinary life. It is generally recommended to use vegetable oil for stir-frying if there is a meat dish such as pork, chicken or fish in the main meal. If the arrangement is mainly vegetarian, you can use a portion of lard.

In the middle of November, it is autumn, the temperature in various places has plummeted, and I always feel that the harsh winter is approaching, and now I have to wear an extra coat when I go out. November is the best season for me, it's a bit cool but not excessive, the ingredients are rich and delicious, and all kinds of vegetables and fish are in time for autumn, and the taste and nutrition are very good!

in Jiangsu and Zhejiang. Although I don't live in a coastal city, there are many fresh seafood, and every morning large and small vehicles enter the city to transport freshly caught fish, shrimp and crabs from the sea to the big city and deliver them to people's tables. Ever since I was a child, my mother has always been fond of fish, whether it is fish in the sea or in the river.

I got up before seven o'clock in the morning, went to see today's morning market, bought some delicious fish and came back to eat, you know that a little later, the fresh and interesting seafood was bought.

Sure enough, let me catch up, some of the miscellaneous fish caught by their fishermen are selling, the miscellaneous fish is my favorite, the taste is rich, compared to a single kind of fish, the trash fish is more delicious to burn, and the nutritional value is much higher, I bought a big bag, enough for me to eat two meals. Only by going to the seafood market early, can you buy trash fish, most people in Jiangsu and Zhejiang know that this trash fish is delicious, so it is very popular. Usually trash fish have pomfret.

Yellow croaker, peeled fish.

Butterflyfish, hairtail, tiger fish.

There are so many varieties of plum fish that some fish can't even be named. Eat a plate of home-roasted trash fish at noon today, just share the practice of this fish with you, and try to do it at home another day, to ensure that the whole family loves to eat! <>

This is a delicious home-cooked trash fish, which is delicious because the taste of many fish is actually different, and this taste blends together, the taste will only be more charming, provided that the fish must be fresh.

1. Roast trash fish, you can put a small amount of balsamic vinegar.

It has the effect of enhancing fragrance.

2. It is recommended to use lard for roasting fish.

The taste of the roasted fish in lard is very charming. The least you can do to roast fish is wine, rice wine, and beer.

Use mixed oil salad to account for 6 percent and lard 4 percent.

Compared with general vegetable oil, the fat of lard has an irreplaceable special fragrance, which can increase people's appetite. Especially when paired with radish, vermicelli, and soy products, it can be delicious and difficult to achieve with other seasonings. Lard contains a variety of fatty acids, the content of saturated fatty acids and unsaturated fatty acids is comparable, almost equal, has a certain nutrition, and can provide extremely high calories.

Lard is sweet in taste and cool in nature; It has the effect of replenishing deficiency, moisturizing dryness and detoxifying. It can treat symptoms such as dry viscera, unfavorable stool, dry cough, and chapped stool. It can be taken medicinally, boiled in ointment or pilled. Externally, it can be used to anoint the affected area.

Braised fish. <>

Ingredients: 1 fish.

4 slices of ginger and 1 garlic.

Sichuan peppercorns to taste.

4 cloves of garlic and 2 tablespoons of cooking wine.

Vinegar 1 tablespoon sugar a pinch

Millet spicy A few sticks.

2 tablespoons of bean paste.

A few sprigs of coriander.

1 scoop of dark soy sauce.

Preparation of braised fish.

Wash the fish and cut it with a knife on both sides.

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Fry the fish in a hot pan with cold oil.

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If you want the fish to be non-stick, don't turn it, and wait until it is almost turned to the other side.

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Put oil in the pot, add garlic, garlic cloves, ginger, Sichuan pepper, millet pepper and stir-fry until fragrant, add bean paste and fry red oil, add cooking wine to remove the fish.

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Put water in the pot, put in the fish, add sugar, light soy sauce, dark soy sauce, bring to a boil over high heat and cook for another 8 minutes, put a spoonful of vinegar on high heat to reduce the juice.

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Remove from the pan and add the parsley and pour the juice.

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You can choose lard or salad oil according to your own taste, lard can better enhance the taste of grilled fish, and salad oil pays more attention to improving the color and brightness of the fish.

Lard is more fragrant, but at the same time it will taste bigger, and salad oil is easier to taste, and I am used to using salad oil.

I think it's better to use lard when grilling fish, because if you use lard, the flavor of the fish will be more fragrant, and the texture will be better, and the color will be better.

The salad oil is good, the fish itself is fishy, and the pork fat is very strong and greasy, and the salad oil can just neutralize the taste.

It is good to grill fish with lard. Roasting the fish after the lard is out of the pot can make the fish less easy to burn, and the lard is particularly fragrant.