What are the side dishes for boiled fish and what are the side dishes for boiled fish?

1. Bean skin or yuba.

Lalala, cut the bean skin into pieces (you need to soak it soft in advance, you can tear it directly by hand without cutting.) ）

The aroma of the bean skin does not conflict with the fish, and it is delicious when cooked together

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2. Shiitake mushrooms. The aroma of shiitake mushrooms is special. Fresh shiitake mushrooms and dried shiitake mushrooms have different flavors, so you can try them. However, fresh shiitake mushrooms are suitable for boiling fish in clear soup, and the soup will be delicious. If it is boiled spicy fish.

Dried shiitake mushrooms should be a little richer (dried shiitake mushrooms need to be soaked in advance until soft, use a pressure cooker.)

Cook for 10 minutes) and then cook with the fish.

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3. Enoki mushrooms.

Enoki mushrooms are an amazing thing. You can't go wrong with eating hot pot, spicy hot, skewers, and barbecue. Because it's delicious!!

So boiled fish rest assured and boldly add enoki mushrooms, it's delicious (enoki mushrooms need to be torn up, otherwise it's too big and your mouth can't cover it).

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4. Ham sausage.

Lalala, the ham sausage is fragrant, and when cooked with fish, it tastes even better. There is no doubt about that. Lalala (ham sausages are necessary for cooking fish, slice yo, remember to buy large ham sausages, otherwise the slices can't be sandwiched).

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5. Kelp. Boiled fish for some kelp? It's definitely a good idea. Don't add too much kelp. (Raw food needs to be boiled in a pressure cooker with water for 30 minutes, cut into long strips, and then boiled with the fish).

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6. Tofu. Boiled fish with tofu is very delicious. Tofu is best bought with tender tofu.

It tastes more delicious. In addition parsley, garlic, peppercorns, green onions, dried chili peppers are more than essential.

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Side dishes for boiled fish, depending on your taste, sauerkraut tofu, cold powder, small stick ru, instant noodles, garlic ginger, fish material green peppercorns, hot pot ingredients can also be used.

You can put tofu and soybean sprouts in boiled fish, and it is best not to put green vegetables, or you will not eat thorns.

The side dishes in boiled fish can be enoki mushrooms, leeks, white radish, potatoes, soybean sprouts, fungus, thousand-page tofu, mung bean sprouts, peeing cow balls, bobo sausage, and so on.

If you want to eat boiled fish with a strong taste, you can put more seasoning of boiled fish appropriately, and if you want to eat lighter, you can reduce the amount of boiled fish seasoning. After the boiled fish is washed, it is still recommended to cut the surface of the boiled fish, so that the boiled fish can better absorb the flavor.

Tips for how to make boiled fish.

1. About the ingredients: the fish should be fresh and less thorny, in addition, green onions and garlic are indispensable, especially garlic, prepare more, and the soup base is very delicious.

2. Make the soup base according to your own taste. Friends who like spicy and heavy flavors can stir-fry Pixian bean paste, dried chili peppers and Sichuan peppercorns in oil to make a soup base; The soup base I made after stir-frying with pickled peppers is suitable for friends who like to be slightly spicy.

3. When marinating fish fillets, in addition to cooking wine, ginger and green onions and white pepper, you can also add an egg, which will make the marinated fish fillets more tender.

Boiled fish

Material:1000g grass carp, 500g soybean sprouts, 2 egg whites, 2 tablespoons of bean paste, 50g Sichuan pepper, 50g sesame pepper, 100g dried red pepper, 2 green onions, 1 small piece of ginger, half a garlic, salt, starch, rapeseed oil, 4 anise, cooking wine.

Steps:

1. A grass carp, remove the scales, remove the internal organs, clean and set aside, remove the head and tail and the middle fin.

2. Stand the fish upright, use a knife to cut it on the back to facilitate the fish meat, separate the fish meat from the fish bones, use a knife to slice the fish into thin fish fillets, cut the fish bones into pieces, and split the fish head for later use.

3. Prepare garlic, pepper, pepper, anise and all kinds of dried red peppers, knot green onions for later use, and wash soybean sprouts for later use.

4. Add a little cooking wine, salt, an egg white and a little starch to the fish fillet, mix well and marinate for later use; Fish bones and fish heads are also added to cooking wine, egg whites and starch and mixed well.

5. Put oil in the wok, fry the soybean sprouts until they are broken, add a little salt, and put the fried soybean sprouts into the container for later use.

6. Put oil in the wok, add anise, Sichuan pepper and sesame pepper and fry until fragrant, and remove most of the fried Sichuan pepper and sesame pepper for later use.

7. Add the dried red pepper and fry until fragrant, add the bean paste, fry the red oil, add the broth or water, and at the same time put in the beaten green onion knots, put in the fish head and fish bones to boil.

8. At this time, the garlic will be chopped for later use, and the freshly fried peppercorns will be rolled out.

9. After the water boils, put the fish fillets into the pot one by one with chopsticks, pour the boiled fish fillets into a container with soybean sprouts, and sprinkle minced garlic and peppercorns on top.

10. Take another pot, add cooking oil, put in dried red peppers, fry the peppers to bring out the fragrance, turn off the heat, pour the hot oil and peppers into the crushed garlic and peppercorns, and you can eat.

Nutritional value:

1. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. It is rich in selenium, and regular consumption has anti-aging and beauty effects, and it also has a certain prevention and treatment effect on tumors. In addition, grass carp has the effect of warming the stomach and neutralizing and flattening the liver to dispel wind, cure paralysis, intercept malaria, benefit the intestines and brighten the eyes, and mainly treat fatigue, wind deficiency headache, hyperactivity of liver yang, high blood pressure, headache, and long-term malaria.

2. Soybean sprouts are rich in vitamins, which can prevent and treat vitamin B2 deficiency. The vitamin E contained in it can protect ** and capillaries, prevent arteriosclerosis, and prevent and treat hypertension in the elderly. Vitamin C is a beauty food.

Eating soybean sprouts often can nourish the hair, keep the hair black and shiny, and have a good lightening effect on facial freckles; It is good for adolescent growth and development, prevention of anemia, etc.; It also has the effects of brain strengthening, anti-fatigue, anti-cancer, preventing bleeding gums, cardiovascular hardening and low cholesterol.

Boiled fish is also called boiled live fish, listen to the name can think of a passionate dish, this is a dish popular from Chongqing to the whole country, the method is simple, the workmanship is exquisite, usually the selection of fresh grass carp as the main material, with a variety of vegetables quickly boiled into it. Boiled fish has captured a large number of food classes with its characteristics of being not greasy, spicy but not dry, numb but not bitter, and the meat is smooth and tender. Teach you the precautions and tricks of the boiled fish production process step-by-step, and you can eat delicious boiled live fish at home.

Ingredients: 4 servings.

A grass carp. A baby cabbage.

Rice cake to taste. Appropriate amount of green onion, ginger and garlic.

Three tablespoons of boiled fish seasoning.

Appropriate amount of excipients: Sichuan pepper oil.

Half an egg white. One spoonful of cornstarch.

A pinch of chicken bouillon. Step 1: How to cook the fish.

Wash the grass carp, cut it in half, remove the fish bones, and cut the fish meat into filletsStep 2 The practice of boiling the fish**.

Fish fillets marinated in cornstarch and egg whites for half an hour, and the side dishes are all prepared Step 3 homemade method of boiling fish.

Bring the water to a boil, put the rice cake in and cook it for one minute, then add the cabbage and blanch the simple method of boiling fish in Step 4.

Remove and spread on the bottom of the bowl.

Step 5: How to eat boiled fish.

Heat the oil in a pan, add the fish head, and fry the fish bones until fragrant.

Step 6: How to cook boiled fish.

Add ginger and garlic, an appropriate amount of boiling water, and the fish soup can be cooked quickly to a milky white step 7 how to fry boiled fish.

Add 3 tablespoons of boiled meat slices seasoning and a dash of chicken bouillon.

Step 8: How to cook boiled fish.

Pour the boiled fish bones into a bowl filled with baby cabbage.

Step 9: How to stew boiled fish.

Bring a pot of clean water to a boil, blanch the fillets and remove them.

Step 10: How to stir-fry boiled fish.

Spread in the fish broth and sprinkle with shallots to garnish to enhance the flavor.

Boiled fish, attaches great importance to the "selection of materials", in addition to the main material grass carp (black fish or silver carp, etc.), for Sichuan people, in fact, the auxiliary materials are the most critical, tofu skin, rape, pepper, pepper noodles, hot pot base, etc. are very common, among which bean sprouts are an indispensable main side dish, and its freshness effect is incomparable with other ingredients.

Ingredients]: grass carp (black fish), salt, corn starch, edible oil, garlic, coriander, green onion, ginger, sesame pepper, Sichuan pepper, hot pot base, bean paste, eggs, chicken essence, pepper, soybean sprouts, cooking wine.

Production process]:

1. First of all, prepare 1 fresh grass carp (about 5-8 catties), clean it up, and then slice the fish meat and fish bones into thin slices, and chop them into small pieces (the state is shown in the picture above), at the same time, sprinkle in a small amount of salt, grasp and mix evenly, and put aside to marinate for 5 minutes for later use.

2. After the fish is marinated and "killed" the bleeding water, rinse it with cold water, squeeze out the water, and then add a little salt, chicken essence, pepper, and a small amount of cooking wine to remove the smell.

3. Then, beat in half an egg white (increase viscosity, lock in nutrients, and do not disperse when cooking), and an appropriate amount of cornstarch, until it is caught and mixed with starch, the processing method of fish bones is similar to that of fish, please follow the previous practice, and operate it again.

4. Boil the water, wait for the water to boil completely, first pour the fish bones into the pot (add one more blanching link than the traditional method, so that the fishy smell will be much less), after blanching, put it and the fish soup separately, and put them in a bowl for later use.

5. Heat the oil, after the oil is hot, first put in an appropriate amount of green onions, ginger slices, garlic, pepper, pepper, dried chili, and 1 small piece of hot pot base, and 1 spoonful of bean paste, stir-fry the spicy flavor and red oil together, then pour in half a pot of water, turn to high heat and boil.

6. After the soup boils, add a little salt, chicken essence and thirteen spices to taste, re-boil to boil, and then cook for another 2-3 minutes, you can take out all the residues in it (discard), at the same time, pour in fish bones and bean sprouts to cook, remove them, and put them into the bottom of the bowl.

7. Then, use the remaining soup to cook the fish fillets, after they are cooked, pour the soup and meat into the bowl, and then sprinkle the appropriate amount of chili noodles, minced garlic and dried chili peppers on the bowl noodles, and finally, pour in the hot oil that is boiled until it is hot, put it on the plate, and then put a little coriander to decorate it.

I think the side dishes of boiled fish are soybean curd, soybean sprouts, vermicelli, and rape. All better.

The side dishes in the boiled fish are: soybean sprouts, mung bean sprouts, Chinese cabbage, lettuce, celery heart, sauerkraut, vermicelli, cabbage, spinach, radish, baby cabbage, green cabbage, lettuce, lettuce, purple cabbage, cauliflower, camellia, cucumber, coriander, enoki mushroom, etc. Boiled fish belongs to the Sichuan cuisine, which is usually made from fresh grass carp, bean sprouts, chili peppers and other ingredients.

Boiled fish, also known as boiled river fish and boiled fish fillet, is a special dish in Sichuan-Chongqing region of China, which was first popular in Cuiyun Township, Yubei District, Chongqing.

Boiled fish has the characteristics of oily but not greasy, spicy but not dry, numb but not bitter, and smooth and tender meat.

The appropriateness of the boiled fish side dish is directly related to the color, aroma, taste, shape and nutritional value of the boiled fish, so it is necessary to focus on choosing the best side dish.

There are many side dishes for boiled fish, such as bamboo shoots, enoki mushrooms, oil bean skin, bean sprouts, cucumber slices, vetch flour, tofu skin, celery, lettuce, green garlic, etc. Many restaurants put bean skin, bamboo shoots and enoki mushrooms.

Extended Information: How to Cook Fish:

Prepare the ingredients. 2.Slice the fish and cut it into thin slices. Fish heads and fish steaks are used separately. The method of slicing fish can be found here.

3.Grab the fish fillet with cooking wine, pepper, and half a teaspoon of salt to taste, and then mix in starch for later use.

4.Put the bean sprouts in hot water with salt, blanch them, and spread them on the bottom of the pot for later use.

5.Heat a spoonful of base oil in a pot, add Sichuan pepper and chili pepper, and remove from heat to taste. This will not burn the peppers black. Then take out half of the peppercorns and chili peppers for later use.

6.Then in the pot, continue to add the Pixian bean paste and burn the oil until red. In a pot where the red oil is boiled, add minced ginger, minced garlic, star anise, and cinnamon, stir-fry together until fragrant.

7.In a pan fragrant, add the fish head and fish steak and stir-fry for 5 minutes.

8.Then add 3000ml of hot water, 1 tablespoon of salt, and bring to a boil over high heat.

9.Once the soup is boiling, continue to cook for 10 minutes, then slide in the delicious fillet. Do not stir the fish fillets with chopsticks after putting them into the pot, otherwise the fish will easily become scattered.

10.After boiling again, maintain vitality for 2-3 minutes and you're good to go. Be careful not to cook for too long, otherwise the fish will turn tender to firm.

11.Pour all the boiling fish soup into a pot where the bean sprouts have been stacked.

12.In a saucepan, add 30 grams of oil and bring to a boil until smoking. Sprinkle the chili peppercorns from the first stir-fry on the surface of the fish broth. Quickly pour the hot oil into the basin, and when you hear the nice snort, the delicious boiled fish soup is ready.

Boiled fish side dishes include soybean sprouts, mung bean sprouts, Chinese cabbage, cabbage, rape, cabbage, spinach, radish, lettuce, and so on.

Boiled fish, also known as river boiled river fish, boiled fish fillet, is a special dish in the Sichuan-Chongqing region of China, belongs to the Sichuan cuisine, which was first popular in Cuiyun Township, Yubei District, Chongqing. Boiled fish is usually made from ingredients such as fresh grass carp, bean sprouts, and chili peppers. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristic.

**: The predecessor of boiled fish is actually a hot pot fish from Chongqing, which was originally launched for driver friends and was all the rage. A friend of the chef, who lives by the Jialing River, often brings a few freshly caught grass carp from the Jialing River when he comes to his house.

Once, when a friend came, there were no other ingredients at home. When the chef saw the fish brought by his friend in the wooden basin, the first pot of boiled fish was born. When it was done, the fish was delicious, spicy and heavy, which made friends praise it and the chef himself was amazed.

Since then, the chef began to devote himself to the study of "boiled fish", from the characteristics of the fish, the combination of spicy to the innovation of color and many other aspects to strive for excellence, after more than a year of hard work, in 1985 the boiled fish was basically finalized.