How to cook stewed fish is delicious and simple

Question 1: Take stock of how to stew grass carp delicious and simple

1. Wash the fish pieces, drain them, put them into the basin and add salt; Add yellow rice wine and mix well, and marinate for 2 minutes

2. Sit in the pan with low heat and add oil

3. Pour in fish pieces and fry slowly until the fish can slide in the pan

4. Add pepper

5. Add sugar

6. Add vinegar

7. Add light soy sauce

8. Turn to medium heat, cover and simmer

11. Simmer until the fish pieces are eight-cooked, hold the tofu in your hand, cut it in the middle with a knife vertically, and then cut the tofu into pieces horizontally, without moving a shovel, cover and simmer directly

12. Cook until the soup is thick, add cooked lard, turn to high heat, and when the oil is completely melted, turn off the fire and sprinkle monosodium glutamate

13. The simplest way to stew the stewed fish head and tail soup introduces the cuisine and its effects in detail:

Home-cooked recipes for the elderly, recipes for nourishing the body, recipes for diabetes, recipes for hypertension

Taste: salty flavor technology: stewed fish head and tail soup

Preparation materials:

Ingredients: grass carp 5g

Accessories: auricularia auricula (water hair) 2g, 2 grams of Yulan tablets

Seasoning: 15 grams of green onion, 15 grams of ginger, 25 grams of salad oil, 1 grams of salt and 15 grams of cooking wine

Features of stewed fish head and tail soup:

The soup is fresh, fragrant and thick white.

Teach you how to make stewed fish head and tail soup, and how to make stewed fish head and tail soup is delicious

1. Remove the middle part of the fish, wash the head and tail, and blanch it in boiling water;

2. wash and slice magnolia slices, onion and ginger respectively;

3. Put the pot on the fire, and put the broth, fish head tail, water-borne fungus, water-borne magnolia slice, onion and ginger into the pot;

4. Bring to a boil with high fire, add refined salt, cooking wine and salad oil, and stew until the soup is thick.

Tips for making stewed fish head and tail soup:

This product needs about 1 grams of broth. If there is no broth, it can be replaced by water.

Pettitte-food compatibility:

Auricularia auricula (watery hair): Auricularia auricula should not be eaten together with snails. From the perspective of food medicinal properties, cold snails encounter slippery Auricularia auricula, which is not conducive to digestion, so they should not be eaten together.

People suffering from hemorrhoids should not eat auricularia auricula and pheasant together, and pheasant has little toxicity, so it is easy to induce hemorrhoid bleeding when they eat together.

Auricularia auricula should not be eaten with wild ducks, which are sweet and cool. At the same time, it is easy to digest

Question 3: How to stew fish pieces delicious and simple. Details of ingredients

Grass carp 12g

Salt

Pepper noodles

Soy sauce

Vinegar

Sugar

Liquor

Pepper granules

Staranise

Dried red pepper. P > appropriate amount of ginger slices

appropriate amount of garlic grains

slightly spicy taste

Stewing process

One hour takes time

Unknown difficulty

Steps of stewing fish pieces

1

Cut onion, ginger and garlic into large pieces, especially the amount of ginger is larger than usual.

2

Fish line is extracted and cut into sections. After the water is absorbed by kitchen paper, a thin layer of starch is applied to avoid sticking to the pan and protect the integrity of the fish skin. But too much will make the soup thicken, so you can't continue stewing.

3

Heat the pan first, then add half a bowl of oil, and add the fish pieces when the hand is roasted at the oil temperature.

4

after frying one side thoroughly, fry the other side and fry on low heat until both sides are golden.

5

Open a gap in the fish, and put onion, ginger and garlic in the gap.

6

When it smells, pour in boiling water, which should be less than 2/3 of the height of the fish.

7

Add two teaspoons of salt

8

Add one teaspoon of pepper noodles

9

Two tablespoons of high-alcohol liquor

1

One tablespoon of vinegar. The best effect is that the fish is slightly sour, but it is not obvious, and at the same time it removes the fishy smell.

11

Add a tablespoon of sugar, don't be afraid of sweetness. This sugar will only refresh the food and make it taste better, but it won't taste a little sweet.

12

Add a tablespoon and a half of soy sauce

13

Add a few dried peppers, just put three or four if you don't like spicy food, and we both put ten if we don't like spicy food.

14

Add five prickly ash grains

15

two petals of aniseed

16

Now taste it, and if it is not enough, put it a little. The salty taste should be a little lighter than usual, because the soup will be salty when it is dried. Simmer for 2 minutes until the soup is thick.

17

The food is ready, so I didn't pour the soup in order to take a good picture. When we eat, we sprinkle the soup evenly on each fish. It is salty, slightly spicy, and vaguely sour. The meat of live fish is a little elastic, and with rich soup, it is very delicious.

tips

I remember a joke: a chef never breaks the skin when cooking fish, so someone asked him the tips. The chef only said, "Don't touch the fish in the pot." Others were at a loss, and then the chef explained: when frying, fry one side and then the other side, and don't turn it back and forth. It's enough to turn it once when stewing. Don't move it back and forth. Check whether there is any phenomenon of sticking to the pot. Try to shake the pot and don't move the shovel.

There is also the problem of removing fishy smell. First, fry it thoroughly, then add high-alcohol liquor and mature vinegar, and add a lot of onion, ginger, garlic and pepper aniseed, so the fishy smell will not linger. Moreover, the compound fragrance is particularly fragrant and difficult to express in words.

Question 4: How to stew fish? How long does it take to stew fish? Steps

1

Clean the fish, cut off the salt, marinate ginger and onion for 1 minutes

2

Cool the oil in a hot pan, and add fish pieces when the oil is 8% hot

3

Fry on both sides. Don't add too much water to the fish without adding water.

4

Bring it to a boil over high fire, and stew it over low fire for 3 minutes. Finally, collect the juice over high fire.

5

Put it on a plate and add some parsley.

Question 5: How to stew fish delicious and simply stew grass carp.

Ingredients: grass carp;

Accessories: onion, ginger, garlic, pepper, aniseed, small red pepper, cooking wine, vinegar, soy sauce and salt;

Practice:

1. Grass carp

2. Wash, cut into pieces and control water;

3. Onion, ginger, garlic, pepper, aniseed, small red pepper, cooking wine, vinegar and soy sauce. Mix vinegar, cooking wine, soy sauce and salt into cooking materials in a bowl, and the proportion of vinegar is more.

4. Add oil and pepper to the pot to stir-fry the fragrance;

5. Add fish and seasonings, and add the prepared cooking materials;

6, add some water, boil and stew for about 4-5 minutes, and observe at any time;

7. The finished product is fragrant, tender and tasty.

This dish is suitable for general seawater and freshwater fish.

question 6: how to stew small fish is delicious and simple? frying small fish is more delicious. here are some ways to fry small fish. Ingredients: one egg, a little starch and vegetable oil. Two methods/steps: Dig the internal organs of small fish, wash them, break the eggs, put them in a small pot, add starch and mix well, and add a little salt. Then put the small fish in a pot and wrap it with starch. Put vegetable oil in the pot, and when the oil smokes, fry the wrapped small fish in the pot until golden brown, and then take it out.

Stir-fry dried small fish with microwave

Ingredients:

? Dried fish

? Fruit radish

? Korean Chili sauce

? White sesame

? Sugar

? Sesame oil

Method:

It is very simple to cook spicy dried fish in the microwave oven, and it is good for porridge and bibimbap.

1. Wash and dry the dried fish, then take a flat plate that can be used in the microwave oven and spread the dried fish flat on the plate. Be careful not to overlap, otherwise it will be easy to paste.

2. Put the plate into the microwave oven without covering it, turn it over medium heat for two minutes, take it out and stir it slightly, then change the middle to the periphery, and then change the periphery to the middle. In short, move the dried fish to a position to heat it evenly.

3. Put the plate in the microwave again, still uncovered, and use medium heat for one minute until crispy.

4. Wash the fruit radish, shred it and dry the small fish, add Korean Chili sauce, sugar and sesame oil and mix well.

5. finally, sprinkle some fried white sesame seeds, and you don't have to add them.

nutrients:

1. The content of dried calcium in small fish is very high, so eating more can supplement calcium.

2. Fruit radish is rich in vitamins, which is good for your health. Tips:

1. When baking dried fish, you can adjust the time according to the power of each microwave oven.

2. It's a good lazy way to grind radish into filaments with a plane.

materials: dried fish, green pepper, red pepper, onion, ginger slices, lobster sauce, garlic (minced), peanut oil, Shaoxing wine, salt, sugar and chicken powder. Practice: 1 Wash the dried fish and soak it in clear water for a while. 2 Wash green pepper, red pepper and onion and slice them for later use. Wash the lobster sauce for later use. 3. Add oil to a wok and saute ginger slices, fermented soybean,

Materials: dried fish, green pepper, red pepper, onion, ginger slices, fermented soybean, garlic (minced), peanut oil, Shaoxing wine, salt, sugar and chicken powder.

Practice:

1 Wash the dried fish and soak it in clear water for a while.

2 wash green pepper, red pepper and onion and slice them for later use. Wash the lobster sauce for later use.

3 add oil to a wok, saute ginger slices, lobster sauce and garlic until fragrant, add dried fish, splash Shao wine, stir-fry over high heat until cooked, add green pepper and red pepper, season with salt, sugar and chicken powder, stir well, and serve.

You can also add oil, black beans (chopped), chopped peppers and shredded ginger, and steam them thoroughly.

question 7: how to stew carp is delicious and simple. first, thaw the frozen fish bought from the supermarket in water (fresh fish don't need this step) and then wash it.

cut the onion, ginger, garlic and coriander and put them on a plate for later use.

take out the fish stew you bought in advance and take out a small bag for later use.

This fish stew can also be used for stewing chickens and ducks.

Then, fry the cleaned fish in a wok with oil on both sides, and add some soy sauce.

Then put the fried fish into the stew pot, add the onion, ginger and garlic and a small packet of prepared stewed fish ingredients.

add water to the saucepan until it doesn't reach the fish, cover it and stew for 15 to 2 minutes.

when you are out of the pot, add some salt and sprinkle with coriander, and the delicious stewed fish will be ready.

question 8: how to make the flat fish delicious and simple? The home-cooked method of flat fish with pepper and hemp

Let the fish swim in boiling water first.

marinate the fish with thickening powder, a little wine and pepper.

the mixed oil burns at 5% oil temperature. Add ginger slices, garlic cloves, dried red pepper festival, pepper, saute, and bean paste to spit oil.

take out all dressings, add oil, and put the fish in after the oil temperature is raised.

chop the onion leaves into paste, add seasoning pepper noodles, soy sauce, monosodium glutamate, sesame oil and a little broth, and mix to make pepper paste.

after the fish is taken out of the oil pan, the pepper paste is poured on the fish.

The practice of sugar-cooling fish:

1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. At intervals of about 1.3 cm, it should be straight (1.6 cm deep), then inclined (2 cm deep), then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge for a little pickling, and then evenly coat a layer of wet starch paste on the knife edge of the fish.

2. Pour peanut oil into a spoon, burn it on a high fire until it is 7% mature, put the fishtail in the oil, and the knife edge will open immediately. At this time, drag the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, and then turn over and fry for 2 minutes. Then lay the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. Fry above * * * for about 8 minutes. When the fish are all golden brown, take them out and put them on a plate.

3. Peanut oil is left in the frying spoon. When it is cooked to half maturity, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add meat broth, white sugar and wet starch, boil it into sweet and sour juice, scoop it out with the frying spoon and pour it on the fish quickly.

method for making stewed fish

raw materials: 5g of carp (other fish can also be used).

auxiliary materials: onion, ginger, garlic, mushrooms, dates, refined salt, vinegar, soy sauce, cooking wine and edible oil. Practice:

1. Wash the fish and soak it in refined salt for 5-1 minutes.

2. put a little oil in the pot. when the oil is hot, stir-fry the pot with chopped green onion, then add a proper amount of water (just spill over the fish) and put the fish in the pot.

3. add cooking wine, onion, ginger, garlic, vinegar, mushrooms and dates, and bring to a boil.

4. After boiling, simmer for about 3 minutes.

Question 9: How to stew Spanish mackerel is delicious and simple. Personally, I think it is good to stew Spanish mackerel with tomatoes, which is more nutritious, and simple and relatively easy to cook.

Sorting dishes

Seasoning types are sour and salty

Ingredients: Spanish mackerel 5g

Ingredients: tomato 25g

Seasoning: parsley 8g of green onions.

production method

1. mince coriander, cut onion into sections, slice ginger, remove gill and viscera from Spanish mackerel, cut thick slices with oblique knife, wash tomatoes and cut into pieces.

2. Heat the wok with oil, add chopped green onion, stir fry until soft, and pour into the dish for later use.

3. Heat the wok with oil, put the Spanish mackerel slices one by one, fry hard on both sides, add the onion slices, ginger slices and cooking wine to the wok, add the fresh soup and bring to a boil, then pour in the tomatoes and stew together until the soup is thick and the fish is cooked, remove the onion and ginger, add salt and pepper to taste, sprinkle with coriander powder, pour sesame oil and take out.

Braised Spanish mackerel

Ingredients: Spanish mackerel 6g

Seasoning: 15g scallion, 1g ginger, 5g garlic (white skin), 2g star anise, 6g vegetable oil, 5g salt, 15g cooking wine, 1g rice vinegar, 1g white sugar, 2g chicken essence and beer.