Joke Collection Website - Mood Talk - New Year's Eve dinner is indispensable without "surplus". How to cook fish to make it delicious?
New Year's Eve dinner is indispensable without "surplus". How to cook fish to make it delicious?
We must have more than enough in our annual New Year’s dinner! I remember when I was a child, my mother would chop it into lumps, coat it in egg liquid and sweet potato starch, and then fry it in vegetables until golden! The skin is golden and crispy, and before it’s time to eat, my brother and I will grab a few pieces of fish in our hands and play with it while eating! Looking back, it feels like a very distant thing! For friends in the north, they won’t feel it because of the heating. But for our friends in the South, this is like living in a refrigerator. Therefore, during this period of time, you can eat more fish to enhance your physical fitness and immunity.
Fish is a common ingredient on our table. What we Chinese eat most should be grass carp, followed by silver carp, then carp, sea bass, mandarin fish and the like. Now I will tell you the best way to process these common fish in New Year’s Eve dinner. You can refer to it!
First: grass carp!
Generally in our New Year’s dinner, grass carp is cut into pieces, battered and deep-fried, then sprinkled with a little five-spice powder. It must be re-fried before serving to make it dry! If you can't finish the first meal, you can also add some ingredients to make braised fish cubes for the second meal. For example, peppers, onions, celery, etc.
The other option is about 2 pounds of grass carp, braised whole fish directly. Also a great dish for the end of the year!
Second: Silver Carp! Divided into white silver carp and flowered silver carp. The meat of silver carp is more tender.
Silver carp is generally larger, and the head and body can be processed separately, such as making a fish head with chopped pepper, and then cooking a boiled fish or pickled fish. If you are skilled enough, you can also wrap the fish fillets and bones in crispy batter and deep-fry until golden brown, then drizzle the skin with sweet and sour tomato sauce. This is how our tile fish here in Chongqing is made, and it’s very delicious!
Third: Carp, braised in braised sauce is recommended!
Fourth: Suitable for steamed fish! Common ones include seabass/mandarin fish/flat fish/claw fish/jiangtuan fish, etc. Generally, fish with tender meat and light fishy smell are suitable for steaming.
The fifth type: fish with thick meat that is not easy to cook, suitable for stew! Such as catfish and eel.
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