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Reprinted from alumni of the user at 22:33 on August 18 2010 Reading (loading. ..) Comments (0) Category: Personal Diary
I am a super who love to eat fish, also will do Yo. Here sixteen to friends about ways to make fish, super like Yo!
one, pickled fish
material: Sichuan pickled cabbage, live carp or grass carp production:
1, the live carp (grass carp) Wash boneless, sliced. With sauce, salt and wrapped, the oil. Lek to the remaining oil;
2, Sichuan pickled cabbage cut into small pieces, stir about, according to personal taste a little pepper, filling soup. Until after the next into the boiling soup cook fish to soup into a creamy white, fragrant smell can be. (If you give your baby to eat, be sure to put less chili.) Nutrition little secret: This is the fish meat tenderness and Tang Xian, the practice is simple, very homely fish delicacies. Especially pregnant women can often eat appetizers.
Second, the fish head (three versions of the practice)
1. Ingredients: Pan Touyu the first one (2 kg), Hunan special Duojiao amount, 3 grams of MSG, oil 10 grams, 10 grams ginger, onions 8 grams, 15 grams of white radish slices
practices: (a)
1. Wash the fish head to the gills, to scales, from the fish lip is divided into two
2 . the salt, monosodium glutamate spreads evenly mixed in the head, and let sit 5 minutes after the Duojiao applied in the fish head. The bottom puts 2-3 slices of ginger and white radish slices, placed above the head, then put in the chopped ginger and fish amount
3. On the pot and steam for 15 minutes, the pan, it will scatter chopped green onion head on, pouring mature oil, then add the steamed pot for 2-3 minutes, you can eat.
approach: (b)
head first, to select good bighead carp, bighead carp have heard called the head better. What to buy when to pull the fish-eye, there is a relatively new response. Go back to the head split in half, sprinkle salt radical salt, about 20-30 minutes. After pouring a little wine, sprinkle with ginger powder (not to use fresh ginger), pepper (we must), the little sugar and chicken. Then pour the steamed fish on the Lee Kum Kee soy sauce (soy sauce) The third step is to prepare the pan, the green onion and a fresh pot with Duojiao will Fry the red can. At this time a certain fragrance overflowing ah. Finally, the pot fell on the head Duojiao uniform, in the steamer for 30 minutes in to make a fire, not steam a long time, fish will grow old.
practice: (c)
I do eat other fish head fish head, not as elegant head piece to do good, the key is elegant piece of fish is fish, meat relatively fresh, there is no river fish of the soil smell of fish. Ya head in the supermarket said the film is good, clean, and attendant helped sprinkle on a good bit of salt, others do not trust me to wash, wash carefully or your own home again, and then head inside and outside cast a little salt and chicken, salt and chicken do not too much, regular like. On a plate, topped with a little wine, put ginger slices, minced red pepper, the two little sprinkle the fish head, and covered with a layer of earthshaking), began on the steamer, and steamed to a hot salad oil poured on top, and serve, taste the delicious incomparable play ourselves out of Oh!
Third, pickled octopus
burning material:
octopus, pickled cabbage, ginger, chili seasoning amount: salad oil, soy sauce, sugar amount
practices:
1, the oil pan, wok fried diced octopus, and then water washed away the oil.
2, the other from the pan, saute ginger, chili, add soy sauce, pickled cabbage, octopus, low heat to cook until tasty.
four, Cong
raw fish: a fresh bream, some onion, oil, salt and MSG, cooking wine, ginger and other spices aside.
Production:
1, bream washed into the water, add salt, cooking wine, ginger and other ingredients wok cook.
2, remove the cooked bat fish dish aside. Finely chopped shallot sauce sprinkled with MSG and other fish.
3, heat salad oil into pan, pour the hot oil bream fish to serve.
five, boiled fish, practice
practices (a)
1. buy carp, cut into fillets.
2. to the fish sizing (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you prefer, you can put five-spice powder or other flavor you like)
3. a little water to a boil , into the boiled fish (8 as can be), immediately remove. Parts pot, water will not.
4. will be a lot of (large) Heat oil and pepper, add some red pepper (depending on personal taste to set), until the pan in a little black pepper color, when the oil poured on top of fish.
5. in the restaurant to eat boiled fish fillets often have a lot of underneath the yellow bean sprouts. Just above the fish shop in the bean sprouts and a layer of it. While he eat at home, then you can avoid the sprouts.
6. oil just poured go, because of high oil temperature, careful not to spill hot oil to your own, cooked the fish so the water storage appliances must be larger.
practice two
ingredients: bean sprouts, vegetables or your favorite spices: ginger (a chunk, making Songqie piece), garlic (a, a little film you can, do not cut), onion amount Douban ( or Duojiao), pepper, red pepper,
mbt sport shoes, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar and a little oil and it takes another: raw powder, cooking wine, a little salt, protein A
approach:
1, the fish will kill a good wash, chop off the head and tail, slice into the fish, and chop the remaining pieces of fish. The fish with salt, cooking wine, cornstarch, and a protein grasping uniform, marinate for 15 minutes. Fish head and tail and the other plate, using the same method pickled)
2, boil a pot of water to the cleaned bean sprouts, blanched in boiling water, fishing into the big tub in, to taste a pinch of salt.
3, in a clean wok add three times the usual cooking oil, oil heat, add three tablespoons of Douban (or chop fried) until fragrant, add ginger, garlic, onions, peppercorns, chili powder and red pepper stir-fry over medium heat. The flavor was added and the fish head and tail, turn the fire, turn absorbed, add cooking wine and soy sauce, pepper, sugar amount, continue to stir fry a while, add some hot water, both salt and monosodium glutamate seasoning (to taste salty .) To be open water to keep fire, a piece of the fish into, casual aside with chopsticks, 3 to 5 minutes off the fire. All the cooked fish and bean sprout soup into the large bowl of just Sheng.
4, also take a clean pot, pour half a catty oil (oil depends on the specific size of containers ready to pour when the big tub, the subject of fish and bean sprouts all submerged, you can visually look.) Heat the oil until after the first turn off the heat to dry it. Then add lots of pepper and dried pepper (see the individual addicted to spicy level), low heat slowly Stir pepper and chili flavor. Not too much emphasis on fire to avoid fried paste.
5, peppers change color rapidly, immediately turn off the heat, the pot with oil and chilli pepper poured into the large bowl of fish, be careful hot!! eat!!
Note: 1, Zhu Yu The water is not appropriate to fish in place, has just been flooded can be. After cooked into the basin, some fish will be exposed outside.
2, Zhu Yu and chili pepper before the first part of the fried, the cooking time, you can fully extract the red pigment in pepper, the oil color bright red.
3, pickled fish, people should not put too much salt, would be salty, but also undermine the delicious fish. 4, I think, pepper and hot pepper are fragrant, so we should look at re-spilled oil speculation is better.
six, coriander braised carp:
material:
fresh carp 2, a pinch of fresh parsley (more ah, or did not taste) 1, put some oil wok, heat.
2, washed into the carp fry, be careful not to stick out.
3, fry until the color white, add a little cooking wine, sugar, and some soy sauce (to taste additives can amount)
4, will be washed parsley into the pot, cover smoldering. Small fire!
5, take a look at the pot of soup is about to receive dry, to be a clean wok, add a little MSG can be! This dish must be extra coriander, do not add water to wine and soy sauce as well as vegetable oils by the juice, dry! Very fragrant, try it:)
seven, steamed Wuchang fish:
1: Wuchang fish salt wash the entire code disc release,
2: Cong Jiangsuan slices, sprinkle the fish surface, put a little stomach.
3: steaming on the tray, bin. Add that the fish must be fresh, or they wake up taste, not fresh out
eight carp fish sauce
sweet sauce, soy sauce, cooking wine, salt, MSG, sugar, onion , ginger, oil, sesame oil
practices
carp washed emptied, marked on both sides of the fish spent in the knife, and cut onions, ginger slices, lit and placed in oil, burn Liucheng hot, put the fish, after the water out, then oil burn Bacheng hot, add fish fry once again, remove and drain oil.
lit, oil, the onions, ginger and stir the fragrant removed, into the sweet sauce stir fry, add soy sauce, cooking wine, salt, monosodium glutamate, sugar and water, the fish 20 minutes into the burn, flip the fish between 2 to 3 times, so that even tasty fish. Juice to be low, on the fire, and will be receiving all the thick sauce, Drizzle sesame oil, you can.
This product Shandong flavor, taste salty, rich sauce, the color red,
mbt shoes sale, for the attention to the fish inhaled the sauce, fried fish, be sure to make more in the displacement of water as well.
nine, tomato juice, raw fish
: a grass carp, 2-3 large tomatoes, 1 small bag of pot at the end material, ginger, pepper, salt, sugar, a little.
preparation: the fish into the meat, tomato slices, ginger shred.
practice: pot put a little oil,
mbt chapa, Qicheng hot blow put pepper flavor, put tomatoes, hot pot material, a little ginger stir fry, fish bones into the head, the amount of water to submerge the head prevail; boil about three minutes after the fire into the fish, salt, sugar, boil, turn the small amount of tasty fire slowly, about 10 minutes to turn the fire sauce, transfer to a plate either. Features: tomato rich, tender meat, with good color, flavor.
X.
burning raw fish strips: strips certain sections of the fish, onions, a little ginger, vinegar, half a teaspoon of cooking wine.
Preparation: Grilled salted fish skin 1-2 hours standby, green onion, shredded ginger.
practice:
1) with fried strips of fish, fry until both sides yellow out;
2) pot a little oil, add onions, ginger burst flavor;
3) put the fish Riga wok with water to just submerge the fish prevail; boil after adding vinegar, wine turn small fire, then cook for a plate.
XI, garlic fish
materials: fish 1 (about 900 grams), 12 large garlic, onions 2, 2 slices ginger, garlic wire a little.
Seasoning: 1 tablespoon cooking wine, soy sauce 3 tablespoons sugar 1 tablespoon vinegar 1 tablespoon salt 1 / 4 tsp pepper, 1 cup of water half.
practice:
1, fish wash, peel off the scalp and dorsal fins, internal organs by the gill net dig, then rinse, then drying with a tissue water;
2, pot put 4 tablespoons of oil , onions, ginger, brown when fishing in addition, the net into the skin of the garlic peeling, yellowish skin deep fry fire and water when the fish;
3, both sides of the fish into the pot a little fried, add all seasonings boil, garlic skillet, piecemeal fire for 10 minutes to tasty, way to flip the fish until the sauce is slightly dry when received water spray starch, starch, silk can be sung out of garlic planted for human consumption.
Tips: 1, yellow flesh is very delicate taste, cooking time and break the flesh, so should not cut the belly, so fish will be damaged by heat, by the gills clean up your internal organs store, go home and then rinse.
2, fish pot before, do not use salted, so as not to fish but not tight and tender, dry water came alive again in the wok, to prevent splashing of oil and skin breakdown.
second, celery, raw silk
: tender hearts of celery 150 grams, 200 grams of net green fish, egg 20 grams, 3 grams of salt, cooking wine 15 grams, monosodium glutamate 1 gram, 20 grams of oil, ginger 5 grams, wet starch 25 grams, onion 10 grams, stock 80 grams, 300 grams of lard.
practice: 1, Wash celery heart, cut into inch segments, green fish, cut into 6 cm long along long filaments, add egg white 20 grams, 1.5 grams of salt, wet starch 20 grams of mix Shanghao pulp.
2, paste pot set the fire, after the Heat put lard, till the three into the hot, add shredded fish with chopsticks cooked gently slide slip loose, color and pour into the spoon, the drain.
3, leaving a small pot cities in base oil, the next into the onions, ginger and Silk soy pan, stir fry celery into five into the heat, add salt, MSG, soup seasoning, add into the silk, wine, wet starch, starch, sesame oil Linru, Dianfan Chao Shao, pan and serve.
thirteen, steamed sea bass (simple Oh! is in the microwave oven)
a fresh sea bass (about 600 grams) first scrape the belly scales washed clean, wipe salt little spare; ginger slices were 3,4-chip, placed in elongated tray; shallot dual:
1, 4,5-cut section (寸许), placed in elongated tray;
2 and patiently cut wire back; wash of bass into the dish, place onion ginger, in the pan and add two spoons of water to storage bags with microwave ovens with the trap into the microwave oven dish, high-fire cooking 4 minutes and 30 seconds; microwave ovens work, you do not idle, will be a little cooking oil heated until the microwave stops, remove the fish plate, cut storage bags, the onions Sisa in the fish's body, even with the hot oil (relative to you) to poured to (sound is the kitchen), and then poured a little soy sauce, too! Serve! A written so many words, in fact, you try, very simple,
mbt anti shoe! Taste of fresh, nutrient-rich, not many thorns, and taste is also quite convenient. 600 grams of sea bass, also 14,5 million, not that expensive.
XIV fired hot wire
Ingredients: squid 300 grams, 10 grams of vinegar, soy sauce 25 grams, wet starch 75 grams, 100 grams of peanut oil, green onions 10 grams, 3 grams of dried red pepper, cooking wine 25 grams, 300 ml chicken broth, sesame oil 5 grams, 1.5 grams of salt
practice:
1, take the net squid pieces, to film, washed, cut into 6 cm long, 2 cm wide wire, foam into the water in.
2, stir Heat wok, add 25 grams of peanut oil, hot, cooked into the cooking wine, salt and 150 ml chicken stock, boil, pour in shredded squid, Shao Zhu, remove and set aside.
3, wipe dry red pepper, root stalks, seeded, cut into filaments; onion peeled, washed and chopped 4, the net boil hot, add the remaining 75 grams of peanut oil, stir till Five into the hot, add dry red chili, soy sauce, salt, Cuchao several times, into the remaining chicken broth, squid, boil, add the wet starch, starch, add diced green onion, topped with sesame oil, a pan, into the can.
fifth, meat All Offers
Dunshu first piece of pork with water, then take a live fish, scraping scales take ribs out organs, wash stand, salt simmer for a while. Red-hot oil until after the fish into the pan fried thoroughly, then add Cong Jiangsuan stir-fry, stew the same time into the amount of pork (about a pound of meat, fish, put one or two), then pour a little wine, sugar, salt, soy sauce. Simmer for 10 minutes after a large chopped tomatoes into a both useful and add color when the vinegar, simmer for 20 minutes, the pan can be placed in a small amount of MSG.
this channel All Offers both pork meat and covered the fishy smell, not like fish who may wish to try to do a do, try it. Carp soup: a fresh clean up the fish, salt inside and outside the cast, to be tasty, the pan fried to a whitish lit pour a little into the broth (water can), a few drops of vinegar, add tofu slices, pepper, white ginger stew thick soup, add chopped green onion, coriander, sesame oil, MSG can serve. Do not forget to master the heat
ah. This soup flavor the United States, protein rich. Or: carp, soft tofu, a little broth (or put some cooked meat at the end) will be two carp wash plate, fill in the gap at the tofu, put onion, ginger, garlic, then sprinkle with salt, monosodium glutamate or chicken, put some wine to go smell of fish, and finally pour some broth or water pot over high heat add minced meat, ten minutes, very delicious nutrition yo, but the fish gill more, can only give the baby to eat meat on fish maw, but can eat tasty tofu and delicious soup is good.
XVI Hong Men
raw octopus: octopus and cut into sections. oil. sugar. soy sauce. Congjiang Suan.
6 into the hot oil, release, such as sugar, so sugar into the red , into the octopus,
mbt uk, stir fry, so octopus uniform color. and then to into the soy sauce, Cong Jiangsuan, pepper and aniseed. (At this point the color of the fish must be dark red) to the entry of cold water (water to put enough time) plus cover. small fire stew it. to see another pan of water running out of time:
one, fried fish with tips: seafood, hot pot, oil less, fire temperature, less welling up. Oil pot, then put in oil 1-2 slices of ginger, fried fish is not easy when peeling a stick pan. Some people in order to avoid the fish stick pan, fry the fish wrapped in a layer when used raw powder, I advise you to do to change this habit, so that the fish non-stick, and can taste all in appearance, not tasty, the fish smell is also did not play. In addition, fish is not very good at cooking to master the material, the furnace is to determine the key to success, many people stick pan fried fish is not a lifelong affliction, but if the fish will more than enough hot oil to crisp and dry , fried fish was pan heat little oil, the fire to warm. Small fish into the pot to move it, this is the secret of fried fish is the only way, if frightened unfamiliar and kept turning, but self-defeating, San Liangxia will be confused Pikairouzhan, beyond recognition. Have to wait until the pot in hot oil came alive again, fish will be wiped out and then wok, fry light a small fire, do not rush and push and turn it over. If not, pan, just tilt the pan occasionally itself and let the average heat fire, control fire Do not be too fierce on the line. If it is purely to eat fried fish (not for broiled fish and fried fish), fried about ten minutes, setting the Zaifan skin surface, when the meat has been cooked in the middle of the juice can keep, and impossible if the spatula touch feel the on fire, but in fact was not familiar with the fear of the fish prior art knife, not a wise approach, a fish cut open, it is easy for the loss of soup, dry fried fish and do not be too much to do. Also, if you want grilled fish, before that, the fish fry is usually to look, but can be a little fried, not fried the fish on both sides of brown and then burn, burn like fish out of the mess on the old.
Second, do the fish skill three
1, carp Why cramp? Leather carp in each of the two white lines like a bar, in the cooking before you put it out. First,
mbt shoes clearance, because it's Xingxing flavor, and that it is a strong onset matter (commonly known as Cramps, should depend on the side of the fish gills and off at the end after about 1-inch knife to the spine where the cross-section up. Then the first level with a knife taken from the tail to make the bar gill edge after the first smoke, first hand fingers pinch the tendons pull it out of the tendons. Out the same way then the other side of the tendon.
2, how to identify river fish and lake fish? Fish live in rivers flowing because of the relatively clean running water, so the scales thin, pale, shiny bright. Cooking the dishes taste delicious, slightly sweet. Water fish living in a very thick because of the still water in the lake of sludge, so the scales thick, with dark gray, cooking the dishes, eating a darker mud smell.
3, how to kill fish, except bitter misfortune to scratch the gall? Kill fish if the misfortune to scratch the gall, all flesh will be bitter, affecting consumption. Not only has a bitter taste of fish bile, and toxic, high temperature cooking will not eliminate bitterness and toxicity. However, with wine, a small soda or baking powder can make the bile dissolved. Thus, in fish bile stained painted some wine, a small soda or baking powder, and then cold water, bitter taste could be removed.
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