How to make mandarin fish delicious

Question 1: The practice of Siniperca chuatsi is complete. How can mandarin fish eat mandarin fish well?

Choose a complete mandarin fish. Make your head light. The tail is made from squirrel mandarin fish. Very distinctive. This dish is mainly mandarin fish and vegetables. The main flavor types are light and sweet and sour. On the production of sweet and sour juice. Please read the secret of Gong Chu sauce. com。 Please see the detailed method of this dish below.

A rich life with flowers in full bloom

Ingredients: mandarin fish 1 strip (about1000g), 50g of fresh asparagus, 50g of zucchini and 50g of carrot.

Accessories: 50 grams of homemade sweet and sour juice.

Seasoning: 3g of refined salt, monosodium glutamate 1 g, salad oil, water starch and egg white.

Exercise:

Slaughter and bleed mandarin fish, eviscerate, clean, remove spine and abdominal bones, take fish, rinse until there is no blood stain, take out some meat, cut it into sections with chrysanthemum knife and pat it evenly with dry powder for later use, cut the rest fish into fillets, and marinate with refined salt, egg white and water starch.

Wash and peel asparagus, cut zucchini and carrot into diced olives.

Add salad oil to the wok, heat it to 50%, then fry the chrysanthemum fish until golden brown, remove the oil, put it on one end of the plate, heat the sweet and sour juice, and pour it evenly on the chrysanthemum fish.

Add oil and salt water to the wok and bring to a boil. Add asparagus, carrots and zucchini until cooked, then pour out and control the water.

Add salad oil to wok, heat to 40%, add fish fillets until cooked, pour out, leave bottom oil in wok, add carrots, fresh asparagus, fish fillets in turn, add salt, essence and water starch, thicken, take out the pan and plate.

Key operation: control the oil temperature when frying chrysanthemum fish, and fry it after solidification to make the fish crispy outside and tender inside.

Remarks: Features of dishes: one dish with two flavors and beautiful shape.

Babao mandarin fish

condiments

A mandarin fish (octopus) (weighing about 750g). 25 grams of cooked chicken breast, 25 grams of scallops, 25 grams of cooked ham, 25 grams of cooked chicken pus, 25 grams of cooked pork lean meat, 25 grams of cooked pork fat, 25 grams of water-soaked mushrooms, 25 grams of cooked bamboo shoots, and pig oil 150 grams. 3 grams of ginger slices. Onion knot 1 piece (about 5g), onion segments 2g, Shaoxing wine 35g, sugar 3g, refined salt 5g, monosodium glutamate 3g and clear soup 20g.

trait

The shape of the dish is complete, the meat is fat, soft, rotten and tender, and the "eight treasures" are rich and delicious.

working methods

Cut off the backstab of Siniperca chuatsi, scale it, pull out the gill together with the internal organs, cut it open from the back, remove the back bone and sternum and wash it for later use. Cut chicken breast, scallops, ham, chicken gizzards, lean meat, fat meat, mushrooms, bamboo shoots and other "eight treasures" into cubes, put them in a bowl, and add 5 grams of Shaoxing wine. Then put the "eight treasures" into the fish belly to synthesize the whole fish, coat it with clean oil, put it into a soup plate, add 5g of Shao wine, 2g of ginger slices, 2g of onion knots and 2g of clear soup, steam it in a steamer for about15min, and then take out the ginger slices and onion knots. Put 5g of Shaoxing wine, 2g of refined salt, 2g of monosodium glutamate, 3g of white sugar and onion in another bowl, and pour the original juice soup into the bowl and mix well. Put mandarin fish (osmanthus fragrans) into a waist dish, and pour that prepared season soup on the fish.

Steamed Mandarin Fish

Steamed Mandarin Fish

Steaming is a unique practice of Chinese food. Shen Hongfei said, "Steaming is undoubtedly the highest courtesy for a fish ..." For fish with delicious meat, steaming is undoubtedly the best cooking method to preserve its delicacy. The whole fish only needs to be marinated a little, and you and I have your ginger and onion steamed. After the baptism of ginger and onion, the fishy smell of the fish was removed and the umami flavor was retained. Then it was cooked with a little soy sauce under the floral embellishment of shredded onion and shredded red pepper. Finally, it was soaked in hot oil and put on a gorgeous look. The whole process was a baptism. The fish is the same as before, but the meat is as fresh as jelly. Open the shredded red and green onion and red pepper, pick up a piece of white fish and dip it in soy sauce. The entrance is delicious, and the fish itself is delicious and well preserved. It seems to be an understatement, but it is just right. If you increase one point, you will be strong, and if you decrease one point, you will be weak. Ingredients: one mandarin fish (glutinous rice), half a red pepper, ginger, onion, cooking wine, salt, steamed fish sauce, salad oil.

working methods

Osmanthus japonicus (Osmanthus Japonicus) is cleaned and dried after descaling and eviscerating.

Rub two spoonfuls of cooking wine and a little salt on the fish surface and marinate for ten minutes.

Peel and slice the ginger, cut the onion into sections, put it in the fish and steam it in a steamer for ten minutes (note: put it in after the water is boiled, and start counting! When steaming fish, cut a shredded onion (if you use southern chives, more), the thinner the better! Shredded onion will taste better if it is soaked in ice water for a while! There's a trick to shredding onions. Let's talk about it later! Hey hey. ) Remove seeds, tendons and silk from red peppers for later use.

Take out steamed fish, ginger, onion and soup (soup is delicious, but it can be used as seasoning for other dishes, so it is not used here)

Put shredded onion and red pepper on the fish, and pour the steamed fish with soy sauce ... >>

Question 2: How to eat mandarin fish well? How to eat 500g auxiliary oil, salt, white vinegar, onion, pepper, ginger, cooking wine, sugar and aniseed for mandarin fish.

step

Braised mandarin fish: 1 1. Blanch the mandarin fish, gut it and wash it.

Step 22 of braising mandarin fish. Cut onion into sections, and slice ginger and garlic.

Step 33 of braising mandarin fish. Put the chopped onion, ginger and garlic into a bowl, and add appropriate amount of soy sauce, sugar, salt and water to make juice.

Steps of braising mandarin fish. Put oil in the pot.

Steps of braising mandarin fish. When the oil is hot, put the fish in and fry it into golden brown braised mandarin fish. Pour in white vinegar, cover and stew for about ten seconds, then pour in the prepared stewed fish juice. Add pepper and aniseed, simmer on low heat, collect juice, and plate.

skill

When you stew fish, you must use a slow fire, which is more delicious.

Question 3: How to make stewed mandarin fish fragrant and tender?

Secret 1: The weight of fish should be controlled at around 600g. The size of the fish in the fish dish looks beautiful, and it is easy to grasp the temperature of raw and cooked.

Tip 2: When harvesting diced fish, the spine of the fish can be cut off from the abdomen (sawed off with the tail of a knife) to prevent the fish bones from shrinking after steaming, which will lead to the overall deformation of the fish. However, if the technology is unfamiliar, it can also be left uncut, so as not to spoil the fish before steaming. After cleaning the fish, apply lard evenly on both sides of the fish (clear oil is also acceptable), and then dip it in a little white wine (you can also try dipping it in some foreign wine, which may create a new taste);

Tip 3: Mix 50 grams of minced meat with a little soy sauce, sesame oil, salt, Jiang Mo and mushrooms and put them in the fish's stomach, which will not only make the fish taste fresher, but also support the fish's stomach and make the steamed fish fuller.

Tip 4: Take a large piece of old ginger, take the longest piece and cut it into uniform and beautiful slender wires. Cut the middle part of the onion (the unclear part is the same length as the ginger wire) and spread it on a fish plate (for beauty and appetite). After the fish is put in the plate, sprinkle some shredded onion and ginger on the fish.

Tip 5: Be sure to put the fish into the pot after the water in the steamer boils (don't steam the fish with cold water, it will break the pot. The secret of many steamed vegetables is to boil water and steam it in a pot.

Tip 6: Turn off the fire after steaming for 6-7 minutes (the heat is the top secret);

Tip 7: Don't open the lid after turning off the fire, the fish won't come out of the pot. Steam the fish for 5-8 minutes by using the residual temperature in the pot, then take it out of the pot immediately, then spray the prepared seasoning (soy sauce, vinegar, clear oil, little or no salt) on the whole body of the fish (no monosodium glutamate, so it is light and tender), and then put a few loose parsley on the table at will to eat.

Features:

This fish is tender as tofu, fragrant as crab meat, light and refreshing. If someone else is present when eating, you should quietly aim the chopsticks at the fish's stomach (the most tender and fragrant essence) as soon as possible, and strike first!

Supplementary points:

1. If it is a slightly larger fish such as steamed lotus seed fish or grass carp (the weight should be controlled at about 1000g), the steaming time can be extended for another 2-3 minutes, but not too long. Don't forget the trick of "virtual steaming".

2. When steaming a slightly larger fish, you can put two chopsticks under the fish, so that the fish can leave the chassis above the head, and the fish will cook quickly after being fully heated. After cooking, quietly take back the chopsticks in the kitchen, and don't let the diners find out your tricks.

3. When steaming a slightly larger fish, you can also stand the fish up (like a fish swimming in water) and steam it. At this time, you can use a 5 cm long green onion to open the fish belly and let the fish stand firm. Two small ceramic bowls are used to fix the fish body on both sides (there is no meat stuffing in the fish belly). At this time, you can also plane three knives on both sides of the fish, and put a piece of ginger in each slit. After the fish is steamed, take out the small bowl and serve.

4. You can also put the prepared juice (soy sauce, vinegar and oil) in a small bowl, pour it on the fish and steam it with the fish. After the fish is out of the pot, take this seasoning out of the pot and pour it on the fish. Compared with the original juice, this juice is not so astringent, and the taste of fish is warmer and softer, which is suitable for the taste of the elderly and people who like light.

Anyway, this is the complete biography of steamed wuchang fish, and the ring is a secret! Many people are only inspired by visible details such as minced meat, but they forget some essentials afterwards. In fact, cooking and "virtual steaming" are the real secrets. There are some links that you can't change (the secret of cooking), otherwise it won't have a high-level taste, but there are some links that you can try to improve (according to your own taste and the advantages of local spices).

Don't think steaming fish is too much trouble. Follow this procedure once, you will be impressed, because its taste will make you unable to forget this steaming procedure.

Step 5 steam mandarin fish

Ingredients: one mandarin fish (about 750g).

Seasoning: ham, magnolia slices, mushrooms,

Seasoning; Compound soy sauce with shredded onion and ginger, salt, monosodium glutamate, chicken powder, cooking wine and steamed fish (available in the market)

Making:

1, wash fish intestines and gills.

2, fish noodles open peony knife, ham, magnolia slices, fragrant ancient slices.

3, fish cooking wine, salt, monosodium glutamate, chalk, compound oil flooded straight 10 minutes, put ham, magnolia slices, fragrant ancient slices into the fish knife edge in turn, steam in a cage for 10 minutes, take out, put shredded onion and ginger (like spicy red pepper) on the fish noodles, put 75g of oil on the pot, and burn to 7.

Features: light and palatable, rich in nutrition.

46 >； Seven secrets of steamed fish

Tip 1: The weight of the fish should be controlled at about 600g, so the size of the fish should be ... >>

Question 4: How to eat mandarin fish well? Nutritional value and household practice: steamed mandarin fish is delicious.

working methods

condiments

mandarin fish

500 grams

condiments

energy

5g

verdant

5g

oil

5ml

Light soy sauce

10ml

sugar

2g

Clean water

30 ml

salt

5g

Chinese hard liquor

2ml

step

1. A mandarin fish. When buying fish, ask someone to break the belly of the fish and take out the internal organs and gills.

2. Wash fish with running water to remove blood stains and drain water.

3. Draw several parallel knives on both sides of the fish and apply a little salt.

4. Cut a few pieces of ginger and insert it into the knife edge and fish body, then pour a little white wine and smear it evenly, and let it stand for 10 minute.

5. At the same time, cut the onion into 5cm-long segments, then cut the segments into filaments, and cut the remaining Jiang Ye into filaments for later use.

6. Boil the water in the pot and put it on the steamer.

7. Put the fish in a shallow dish, cover the pot and steam for 6-8 minutes. When the fish's eyes stand out and the fish bulges slightly, it means that the fish is ripe. Turn off the fire.

8. Steamed fish will pour out the vegetable juice to ensure that the fish and juice are not fishy.

9. Sprinkle shredded ginger and scallion in step 5 evenly on the fish.

10. Pour oil into the pot and heat it until it smokes slightly.

1 1. Pour the cooked oil evenly on the fish with onion and ginger, and you can smell the onion immediately.

12. Pour 10 ml soy sauce into the pot.

13. Add 30ml of clean water.

14. Sugar

15. salt. When sugar and salt are dissolved, turn off the heat when the juice boils.

16. Pour the sauce from the previous step into the fish dish.

Question 5: How to make steamed mandarin fish delicious?

Ingredients: mandarin fish 1 strip (perfect weight 8 ~ 9kg), vegetable oil 10g, lard 10g, 20g seafood soy sauce, 5g white wine, a little shredded ginger, onion and coriander.

Exercise 1. After cleaning the fish, cut 4 to 5 flower knives on both sides, then evenly spread white wine on both sides of the mandarin fish, and then spread a thin layer of lard, and set aside for a little pickling 10 minute, so that the white wine and the fish can be fully blended.

2. Spread half of the onion and shredded ginger evenly on the bottom of the plate, put the fish on it, and then put the remaining half of the onion and shredded ginger on the fish.

3. After the water in the steamer is boiled, steam the fish in the steamer for 7 minutes.

Turn off the fire after 4.7 minutes, but don't open the lid, and let the steam in the pot continue to steam for 8 minutes (this step is the key to tender the fish).

5. When steaming fish, you can take another wok. The wok is hot, pour in the vegetable oil. When the oil temperature is about 70%, pour the soy sauce into the wok, then immediately turn off the fire and pour it on the fish with coriander. All right.

Ingredients: one mandarin fish (about 500g), one dried red pepper (fresh red pepper is better), ginger, onion, cooking wine, salt, steamed fish soy sauce and vegetable oil.

Exercise 1. Scales and viscera of mandarin fish are removed, then washed and dried.

2. Wipe the fish surface with two spoonfuls of cooking wine and a little salt and marinate for ten minutes.

3. Peel ginger and cut into thick shreds. Cut the onion into thick shreds and put it in the fish's stomach. Put it in a steamer and steam for ten minutes (after the water is boiled, put it in and start counting! )

4. When steaming fish, shred onions. Soak the chopped onion in ice water for a while, it will taste better and look better when rolled up. Dried red pepper is seeded and shredded for later use.

5. After the fish was steamed, some soup fell off. The soup can be used as soup. Don't pour it out Put shredded onion and shredded red pepper on the fish and pour the steamed fish with soy sauce.

6. Heat a little vegetable oil in the pot and pour it on the fish.

Question 6: How to make mandarin fish easy to eat ~! Buy Lee Kum Kee steamed fish soy sauce and seafood soy sauce. After cleaning the fish, add the ginger and onion and steam 10- 15 minutes. Sprinkle with steamed fish, black soybean oil and seafood sauce. Eat!

Question 7: How to eat mandarin fish? Steamed mandarin fish 1 block (the perfect weight is 8-9), vegetable oil 10g, lard 10g, seafood soy sauce 20g, white wine 5g, shredded ginger, shredded onion and shredded coriander 1. Wash the fish and cut both sides separately. 2. Spread half of the onion and shredded ginger evenly on the bottom of the plate, put the fish on it, and then put the remaining half of the onion and shredded ginger on the fish. 3. After the water in the steamer is boiled, steam the fish in the steamer for 7 minutes. Turn off the fire after 4.7 minutes, but don't open the lid, and let the steam in the pot continue to steam for 8 minutes (this step is the key to making the fish tender). 5. While steaming the fish, you can take another wok and pour the vegetable oil into the wok. When the oil temperature is about 70%, pour the soy sauce into the wok, then immediately turn off the fire, pour it on the fish and mix with coriander. All right. Ingredients: one mandarin fish (about 500g), one dried red pepper (fresh red pepper is better), ginger, onion, cooking wine, salt, steamed fish soy sauce and vegetable oil. Scales and viscera of mandarin fish are removed, then washed and dried. 2. Rub the fish surface with two spoonfuls of cooking wine and a little salt and marinate for ten minutes. 3. Peel the ginger and shred the onion. 4. When steaming fish, shred onions. Soak shredded onion in ice water for a while, it will taste better and look better when rolled up. Dried red pepper is seeded and shredded for later use. 5. After the fish is steamed, part of the soup is removed. The soup can be used as soup. Don't pour it out Put shredded onion and shredded red pepper on the fish and pour in steamed fish black soybean oil. 6. Heat a little vegetable oil in the pot and pour it on the fish.

Question 8: Braised mandarin fish is a common practice. How to make fresh mandarin fish with authentic braised mandarin fish and slaughter it to remove internal organs?

Cut the fish head, leaving the fish chin as the squirrel's head.

Remove the fish's spine and connect the two sides of the fish's tail

Remove the fishbone from the abdomen.

The fish on both sides are diamond-shaped knives.

Soak mandarin fish in onion and ginger salt water for a while with a flower knife.

Drain water and powder.

Fry it in the oil pan and take it out.

Put a little oil in the pot, add clear soup, tomato sauce, sugar, salt and vinegar to adjust the juice, thicken it with thickening powder, add a little hot oil and mix well, then pour it on the fish.

Stir-fry the shrimps, green beans and diced bamboo shoots and sprinkle them on the fish.

Question 9: How to fry mandarin fish well?

Ingredients: mandarin fish 1 strip (about 750g), cooked lean pork 25g, canned bamboo shoots 25g, onion 5g, Tricholoma matsutake 20g, chicken soup 200ml, cooking wine 20g, soy sauce 50g, sugar 75g, monosodium glutamate1.5g, vinegar 75g, soybean oil/kloc.

Features: Huang Liang color, crisp, sweet and sour, salty and slightly sour.

Production method: 1. Scales, gills and internal organs of Siniperca chuatsi are removed, washed and dried. Fine willow leaves are punched on both sides with a knife, and lean meat, bamboo shoots, pine mushrooms and scallion are diced.

2. Spread150g wet starch evenly on the fish body and the inside of the knife edge. Then, immerse the fish tail in a 60% hot soybean oil pot and fry until the starch crusts, and then put it all in the pot.

3, fry for about 5 minutes, take it out, when the oil is 90% hot, add the mandarin fish to fry quickly, control the oil, put it in a plate, and keep warm.

4. Pour out the remaining oil from the original wok, leave 25g of base oil, heat it, add diced onion, diced bamboo shoots, tintin, tintin, diced meat and Tricholoma matsutake, stir fry in the wok, add cooking wine, soy sauce, white sugar, monosodium glutamate and chicken soup, boil, mix 25g of vinegar and wet starch evenly, put it in the wok, and sprinkle with cooked oil 25.

5. Pour the sauce on the fried fish when eating.

Question 10: the method of mandarin fish, the method of braising mandarin fish, and the materials used in daily braising mandarin fish.

condiments

500 grams of mandarin fish

condiment

salt

Proper amount

verdant

Proper amount

energy

Proper amount

Sichuan pepper

Proper amount

Cooking wine

Proper amount

oil mixture

Proper amount

white vinegar

Proper amount

refined sugar

Proper amount

Braised mandarin fish

1. Clean the mandarin fish.

2. Cut the onion and slice the ginger and garlic.

3. Put the chopped onion, ginger and garlic into a bowl, and add appropriate amount of soy sauce, sugar, salt and water to make juice.

Put the oil into the pot.

5. When the oil is hot, put the fish in and fry the fish until golden brown.

6. Pour in white vinegar, cover and simmer for about ten seconds, and pour in the prepared stewed fish juice. Add pepper and aniseed, simmer on low heat, collect juice, and plate.