What condiments do you need to put in your homemade grilled fish?

What condiments do you need for homemade grilled fish?

Ingredients needed:

Onions, green onions, soybean sprouts, old tofu, line peppers, bell peppers, celery, Pixian bean paste, spicy sauce, hot pot base, chopped pepper paste, ginger, garlic, light soy sauce, dark soy sauce, oyster sauce, sugar, Sichuan pepper powder, cumin powder.

1. Cut the onion into shredded onions, shake them and put them on a plate for later use, cut a green onion into sections, slice the ginger, and slice the garlic as well. The four-pound black fish asked the boss to leave the middle spine out, and the blood inside was cleaned. First, the fish is slapped with a flower knife to make it more flavorful when marinating, and then cut it into two sections from half of the position to make it easier to fry in oil.

2. Then marinate the black fish, first put in salt, onion shreds, green onions, cooking wine, knead and grasp evenly, put some salt on the reverse side, knead and grasp evenly, and marinate for an hour for later use. Then cut the old tofu into small pieces, remove the stems of the line pepper and the bell pepper, remove the chili rings, and cut the washed celery into small pieces.

3. Blanch the old tofu and soybean sprouts in boiling water, boil for two minutes after the pot is boiled, then remove and drain the water, and put them in a basin for later use. When the marinating time for the black fish is up, discard the marinated accessories. Place the old tofu and bean sprouts in a baking dish.

4. Put the black fish in the hot oil temperature, fry the golden and crispy color, and keep pouring the hot oil on the black fish, so that he is heated evenly, and put it in the baking tray after frying the golden brown, and sprinkle pepper powder and cumin powder on the fried fish to increase the hemp and flavor.

4. Pour oil into a hot pan, put in a spoonful of Pixian bean paste, two spoons of spicy sauce, hot pot base and stir-fry the red oil, stir-fry until fragrant, add green onions, ginger slices, garlic slices and stir-fry until fragrant, then put in a spoonful of homemade chopped pepper sauce, then put in more hot water, and then pour in dark soy sauce to color, light soy sauce to increase freshness, oyster sauce, two spoons of sugar, and the soup is boiled and poured on the black fish.

5. Start another oil pot, put in onions, celery, and chili peppers and fry them together, pour them on the fish after frying, then sprinkle cooked white sesame seeds to increase the fragrance, and then put coriander on the garnish, and eat while burning in a card magnetic stove, the more you eat, the more fragrant it is, and the family version of the grilled fish is ready.

What garnishes to put on grilled fish, tips.

The side dishes of grilled fish can be put cauliflower, celery, coriander, 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 fish in the pot at the same time, 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.

2. What is grilled fish?

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 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.

What garnishes to put on grilled fish, tips.

When it comes to grilled fish, people's minds often flash live or dried fish the size of a palm, like beef and mutton skewers directly on the charcoal fire, put a little salt, pepper and other seasonings, grilled and ready to eat. The popular Sichuan-style grilled fish is significantly different from the traditional barbecue method, which adopts the unique method of "grilling first and then stewing", which combines the essence of the two cooking techniques: grilling and stewing.

It is said that the origin of Sichuan-style grilled fish came from Africa, and an African indigenous who caught the fish had been grilled for a long time before the fish was cooked, so he added the fish to the soup and seasoning and stewed it while eating, and found that it was more delicious than ever, and since then there has been this delicacy, and the grilled fish has been said to have a history of more than 1,000 years.

What do you need to put in your homemade grilled fish? The following is an introduction to the specific production method for reference.

Ingredients: 1 fresh fish (about 1250 grams), 50 grams of mushrooms, 125 grams of tomatoes, 100 grams of eggs, 75 grams of shallots, 500 grams of cooked potatoes, 250 grams of celery, 150 grams of peanuts. Seasoning:

100 grams of cooking oil, 500 grams of cream sauce, 10 grams of chili pepper, 20 grams of coriander, 50 grams of minced cheese. Appropriate amount of refined salt, a little pepper, 50 grams of butter, 50 grams of sugar, appropriate amount of monosodium glutamate, 2 grams of Sichuan pepper, 100 grams of ingredients, 50 grams of coriander, 100 grams of secret oil. Method:

Remove the intestines, chop the fish, wash the head and tail, cut into 4 pieces, smear with a little refined salt and 1 pepper and marinate for a while; Wash and slice the mushrooms and tomatoes; Wash and shred the shallots; sliced cooked potatoes; Boiled eggs and sliced, set aside. Heat the frying pan and pour in the cooking oil, when the oil temperature is 5 hot, put in the floured fish fillets and fry until golden brown, remove and drain the oil, and put it in a baking tray with a layer of cream sauce; Spare Heat the pot and pour in the cooking oil, when the oil temperature is 6 hot, put in the shredded shallots and fry until yellow, pour into the fish fillets in the baking dish, and add mushrooms, eggs, tomatoes, potato slices around the yard, then pour cream sauce, sprinkle with grated cheese, drizzle with hot butter, put in the oven and bake until fragrant and ready to eat.

Fish can be freely chosen, grilled fish, generally most people like to use grass carp, because grass carp is not only suitable for barbecue, but also relatively cheap and economical. There are also many varieties of fish that are suitable for grilling, such as sea bass, silver carp, and so on. The side dishes can also be freely matched, if you like spicy, add more chili peppers and peppers, and the light ones are seasoned according to your own taste, which is delicious and delicious.

The seasonings to make grilled fish are salt, cooking wine, bean paste, light soy sauce, vinegar, pepper, to make grilled fish, you need to marinate the sea bass with salt and cooking wine to taste, fry the bean paste with red oil and mix it with celery, coriander, onion water, light soy sauce, etc., and then wrap the fish in tin foil and fry it in the pot for 15 minutes, and finally pour the fried fish and the seasoned sauce into the pot to stew.

What seasoning do you need to make grilled fish.

To make grilled fish, use salt, cooking wine, bean paste, etc.

There are many ways to grill fish, different methods will use different seasonings, usually we will use cooking wine to remove the fish, salt seasoning, supplemented by bean paste, light soy sauce, vinegar, pepper and other seasonings, if you like to eat spicy, you can also put some chili segments when making grilled fish.

How to cook grilled fish.

Ingredients: sea bass, salt, cooking wine, bean paste, light soy sauce, vinegar, pepper, celery, coriander, onion, green onion, ginger, chili.

Step 1: First of all, we need to cut the sea bass we bought and marinate it with salt and cooking wine for about ten minutes, then cut all the celery, coriander and onion prepared in advance for later use, and then put the bean paste into the pot and fry the red oil, and then add celery, coriander, onion, green onion and ginger and stir-fry evenly.

Step 2: Add water, light soy sauce, vinegar and pepper to the fried bean paste, mix well and set aside, put the marinated fish on the oiled tin foil and grease its whole body, then wrap the fish completely in the foil and fry it in the pan for 10 to 15 minutes, and finally open the tin foil and put the fish and the sauce, shredded onion and chili pepper into a pan and simmer.

Before cooking, prepare the ingredients, a grass carp, seasoning ginger, onions, garlic, pepper, etc. Wash all the ingredients, handle the fish, take out the internal organs, wash them several times with clean water, and set them aside for later use. Add some light soy sauce, cooking wine, and pepper to marinate for about 30 minutes, and then you can bake.

When marinating, it is best to stir well with your hands, which will make it more flavorful.

It is better to put it on top of the foil, pour some sauce on top of the fish, wrap it and bake it in the oven. But preheat it 5 minutes in advance, bake it at 200 degrees, about 30 minutes, take it out, turn it over to the other side, brush with some oil, and continue to bake for 5 minutes. When it's cooked, take it out, sprinkle some pepper and chopped green onions, and you're ready to eat, it's very delicious and has a good taste.

It is also very nourishing, and if you eat it regularly, you will have a better physique, better immunity, and less sickness. It is very low in calories, even if you eat too much, it is not easy to gain weight, it is very suitable for some obese people to eat, and the figure will be slimmer.

There is another recipe that is also very delicious and very simple. Before cooking, prepare the ingredients, such as crucian carp, straw mushrooms, etc., seasoning bean paste, green onion and garlic, etc. Wash all the ingredients, remove the internal organs of the fish and wash them several times with water.

Cut a few knives on the surface of it, put some cooking wine, salt, and pepper in it and marinate it. In the process of pickling, it is necessary to massage a few times, which will be more flavorful and have a better taste. You can also put some green onions and ginger in the belly of the fish to remove its fishy smell and the taste will be better.

Then seal it with plastic wrap and put it in the refrigerator to freeze for about two hours, and the taste will be better. While marinating, prepare some other ingredients, chop them into small pieces and set them aside for later use. If some ingredients are more difficult to cook, such as carrots, you should cut them small and blanch them in boiling water, which will be easier to cook and taste better.

Put the fish on top of the foil, add some soy sauce, wrap it, and start grilling. Before baking, it should be preheated 5 minutes in advance, bake at a temperature of 200 degrees, bake for two hours, and when cooked, you can take it out and eat. If the fish is large, it can be grilled for a longer period of time to taste better.

If it's still not cooked after taking it out, you can turn it over to the other side and continue to bake in the oven for a few minutes. When roasting, brush some oil on its surface, it will not be so easy to burn, and the taste will be better.

The ingredients needed for grilled fish are: green onions, ginger slices, salt, cooking wine, peppercorn noodles, cumin powder, soy sauce, cooking oil, etc. Grilled fish originated from the special cuisine of Wuxi County, Chongqing, and in the process of circulation, it integrates three cooking techniques: pickling, grilling and stewing, and is a flavor snack with wonderful taste and rich nutrition.

Preparation of grilled fish:

1. Wash the washed fresh grass carp, cut off the fins, use a knife to open the knife on both sides of the fish body, and then separate the fish part along the fish bone, so that the fish is divided into two halves, the back of the fish is connected, wipe the fish body with green onions, ginger slices, 1 spoon (5ml) of cooking wine and 1 teaspoon (5 grams) of salt, and marinate for 20 minutes.

2. Put the marinated fish into a baking tray lined with tin foil, put green onions and ginger slices, brush the fish body with oil and soy sauce, sprinkle with chili noodles, pepper noodles and cumin powder, and bake in a preheated 230 degree oven for 20 minutes (you can take out the soy sauce and oil in the middle and brush it again).

3. Cut the ginger into minced ginger, cut the garlic into large pieces, remove the old leaves of the celery and wash and cut into sections, peel and cut the green bamboo shoots and lotus root slices into thick slices, wash the mushrooms and divide the petals, and cut the tofu skin into wide strips.

4. Put oil in the wok, boil until 5 is hot, add minced ginger and garlic cloves and stir-fry until fragrant, add Pixian bean paste, chili pepper and Sichuan pepper and stir-fry until fragrant.

5. Add fresh soup (plain water is also acceptable) to bring to a boil, add soy sauce, salt, sugar, and chicken essence to taste.

Ingredients: 1 grass carp, 2 parsley, half a cauliflower, 2 potatoes, 2 green peppers, 1 onion, a handful of garlic, an appropriate amount of dried chili, 2 green onions, 1 small handful of coriander, 20 grams of cumin, bean paste, Sichuan pepper, minced pepper, 1 piece of ginger.

Production steps: 1. Wash the fish, the back of the fish is upward, the fish belly is spread out, a few knives are drawn on the back of the fish, the fish body is evenly sprinkled with salt and 10 grams of cumin, put on the old ginger slices, and a few sections of green onion white marinate for half an hour; 2. Spread tin foil on the baking sheet, and then spread a layer of green onions, ginger slices and half of the garlic cloves; 3. Put the marinated fish on it, smear it with a thin layer of dark soy sauce, and bake it in the oven at 200 degrees for 10 minutes; 4. Cut the parsley into sections, slice the onion, peel and slice the potatoes, cut the green pepper into rings, and divide the cauliflower into small pieces; 5. Put oil in the pot, fry the dried chili peppers until fragrant, and then fry the onion until fragrant; 6. Add the bean paste and stir-fry until fragrant; 7. Add water to the pot, add peppercorns, pepper and cumin at the same time, and boil for 10 minutes; 8. Add potatoes and cauliflower, cook for 5 minutes, add parsley and green pepper when the pot is raised, and make the soup; 9. Take out the fish that has been grilled for 10 minutes; 10. Add the cooked side dishes and soup to the baking tray and continue to bake at 200 degrees for 10 minutes.

Five Seasoning Compound Recipes:

To make charcoal-grilled fish, you need to prepare compound seasonings such as grilled fish seasoning, spicy essential oil, gluttonous sauce, green onion sauce, and homemade spicy sauce in advance.

a. Grilled fish seasoning:

This thing is used when stir-frying seasoning, mainly to add flavor to the fish, because it is made of more than ten kinds of seasonings such as refined salt and monosodium glutamate, so there is no need to add salt and monosodium glutamate when mixing the soup, which can not only shorten the operation time, but also grasp the flavor standard. Here's how it works:

Take 50 grams of beef powder, 50 grams of pork powder, 50 grams of chicken powder, 30 grams of pepper powder, 20 grams of ginger powder, 15 grams of thirteen spices, 80 grams of monosodium glutamate, 5 grams of ethyl maltol, 5 grams of sugar and other seasonings.

b. Spicy essential oil:

This kind of oil is similar to Sichuan-style red oil and old oil, and it can be used to spice up soup and play a role in enhancing flavor and color. The batch preparation of this spicy essential oil is:

Raw materials: 100 kg of rapeseed oil, 15 kg of Pixian bean paste, 5 kg of glutinous chili pepper, 5 kg of pickled red pepper, 4 kg of green onions, kg of ginger, kg of garlic, spices (star anise, cinnamon, bay leaves, grass fruit, white cardamom, cloves, cumin, sand kernels 5 grams each).

Method: Take Pixian bean paste, pickled red pepper, ginger and garlic, and chop them finely for later use.

Heat the rapeseed oil in the pot, first put in the green onion section to fry and dry and pick it out, wait for the oil to be slightly colder, and then put in the Pixian bean paste, glutinous chili, ginger and garlic, soaked red pepper and spices, and finally change the heat and fry slowly until the vegetable oil in the pot turns red and fragrant, and it is ready.

c. Homemade spicy sauce recipe:

Ingredients: 100 grams of Pixian bean paste, 100 grams of peanut butter, 50 grams of sweet noodle sauce, 30 grams of oyster sauce, 30 grams of minced ginger, minced garlic and minced green onions, dried red pepper flakes, salad oil, balsamic vinegar, pepper and rock sugar.

Preparation method: 1. Chop the bean paste into puree, put it into a basin with peanut butter, sweet noodle sauce and oyster sauce, and stir evenly into a mixture.

2. Heat the salad oil in the pot, first fry the minced ginger, minced garlic, minced green onion, minced chili pepper, etc., then pour the mixture into the pot and adjust the remaining seasoning, and then stir-fry over low heat.

Note: Do not stir or stir-fry when making the sauce, but slowly push it with a spatula. When even bubbles emerge in the pot, add pepper and rock sugar and mix well.

d. Gluttonous sauce recipe.

Take 15 kilograms of salad oil, kilograms of chicken fat and 5 kilograms of rapeseed oil and put them in a pot to heat first, add ginger, green onions, celery, coriander, onions, carrots, etc. and stir-fry until fragrant, and then put the kilograms of glutinous peppers into it and fry until fragrant, and then add 15 kilograms of chopped pickled ginger, 5 kilograms of purple pickled peppers, and 5 kilograms of red pickled peppers to fry dry water, and then get gluttonous sauce.