How to make sweet and sour fish?

Category: sweet and sour fish, delicious food, regular dishes, nourishing recipes, eyesight improving recipes, liver recuperating recipes and hypertension recipes.

Ingredients: grass carp1000g

Accessories: green pepper 30g onion (white skin) 100g.

Seasoning: rice wine 20g onion 10g ginger 8g soy sauce 10g sugar 20g vinegar 15g salt 2g sesame oil 2g starch (corn) 10g vegetable oil 20g.

production process

1. Peel onion, wash and dice; Peel garlic and cut it into powder.

2. Pour 1 tbsp oil into the pot and heat it. Add minced garlic and onion, stir-fry until fragrant. Add other ingredients and cook for about 2 minutes.

3. Peel and wash carrots and shred them; Wash shallots and shred them; Wash and shred ginger slices; Wash green beans, blanch with boiling water and drain.

4. Scale the flat fish and wash the internal organs. Cut several knives on each side of the fish, sprinkle with shredded ginger and steam in a steamer. Take one third of the original juice of sweet and sour sauce and pour it on the steamed flat fish. Sprinkle with shredded onion, shredded carrot and green beans and serve.

Production skill

If there are leftovers in the juice of sweet and sour fish, the vegetable residues can be removed, filtered, stored in cold storage and reused.

Exercise 2 Folding

production process

1. Wash the fish phosphorus, fins, gills and internal organs, cut a knife every 2 cm from both sides of the fish to the bone, then cut 1.5 cm along the bone and turn the fish up. Take it out and put it on the plate for later use.

2. put oil in the pot, it is 70% to 80% hot. Put the fish with starch in the pot and fry it thoroughly. Take it out of the kitchen plate.

3. Leave the bottom oil in the pot and heat it. Add onion, stir-fried Jiang Mo, onion and Jiang Mo, take out, add soy sauce, white sugar salt, cooking wine, vinegar and ginger juice, boil starch to make sweet and sour juice, and pour it on fried fish.

Exercise 3 Folding

production process

1. Grass carp removes fish heads, scales and internal organs, cleans them, cuts them in the middle along the back bone, removes the fish on both sides, and then slants them into thin slices. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add dry starch and sweet and sour fish, and beat them into egg paste.

2. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry until golden brown, and remove and drain the oil. Put it on the plate.

3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

4. Quickly pour the prepared sweet and sour juice on the fried fish fillets.

Exercise 4 Folding

production process

1. Grass carp removes fish head, fish scales and internal organs, cleans them, cuts them in the middle along the back bone, removes fish on both sides, and then slants them into thin slices. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste.

2. Add oil to the pan. When the medium heat is 70% hot, evenly wrap the fillets with egg paste and fry until golden brown.

3. Take out the fish pieces and drain the oil. Put it on the plate.

4. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

5. Quickly pour the prepared sweet and sour juice on the fried fish fillets.

50% off practice

Make ingredients

Ingredients: soft-shelled turtle (or carp, grass carp), ginger and Jiang Mo (in large quantities), onion, coriander and pepper.

Accessories: cooking wine, Pixian bean paste, a little sweet noodle paste, sugar, vinegar, chicken essence.

production process

1. Make several cuts on the processed fish, then apply a little salt and cooking wine, ginger slices and onions, and marinate for a while.

2. Pour out the salt juice and dry it; Sprinkle a thin layer of dry starch evenly on the fish.

3. Fry the fish slowly with medium and small fire until both sides are slightly yellow, and eat carefully.

4. Stir-fry ginger and onion in a pot, add diced pepper, bean paste and sweet noodle sauce and stir-fry.

5. Pour in the right amount of water, and add sweet and sour and a little chicken essence according to personal taste.

6. Add the fried fish, cook until the juice is collected, and add coriander after serving.

Exercise 6 Folding

Make ingredients

Water mushroom ... 25g tomato sauce ... 50g.

Green beans; Beans; Green beans ... 10g chopped green onion ...10g

Carrots ... 60g Jiang Mo ... 10g.

Potatoes ... 200g minced garlic ... 10g

Green pepper ... 50g refined salt ... 10g

Winter bamboo shoots ... 25g sugar ... 50g.

Fresh mushrooms ...10g monosodium glutamate ... 5g

Dried bean curd ... 1 vinegar ... 50g

Oilcloth ... 2 pieces of sesame oil ... 10g

Pineapple ... 1 peanut oil ... 1000g

production process

1. Peel potatoes, wash them, cook them, grind them into fine mud, add 5g of refined salt and mix well. Dice carrots, mushrooms, bamboo shoots, green beans and fresh mushrooms, soak them in boiling water and take them out. 15g carrots, mushrooms and bamboo shoots for later use.

2. Wash the wok, put it on the fire, add 50g peanut oil to heat it, add 5g onion, 5g ginger and 5g minced garlic, stir-fry until fragrant, then stir-fry the blanched carrots, mushrooms, bamboo shoots and green beans in the wok, then add 2g refined salt and monosodium glutamate, and stir-fry into stuffing for later use.

3. Steam the oil skin with a wet towel, spread it on the chopping board, trim the edges, coat it with egg paste, put the mashed potatoes on it to make a fish shape, put the fried stuffing into the fish belly, seal the mashed potatoes on it, coat it with egg paste and wrap it in oil. Then cut the dried bean curd into fish tails and put them on the back of the fish, which becomes a "vegetarian fish".

4. Take a pot, add sweet and sour, tomato sauce, monosodium glutamate, refined salt, green pepper and pineapple and mix well for later use.

5. Add oil to the pot and heat it to 50%. Put the "vegetarian fish" in the pot, fry until golden brown, remove all the oil and put it on the plate. 6. Leave the bottom oil in the original pot, add onion, ginger and minced garlic to stir fry, pour in the prepared sweet and sour sauce and stir fry until the soup is thick, add diced mushrooms, diced bamboo shoots, diced carrots and diced green peppers, stir fry evenly, and sprinkle with sesame oil. Serve.

Production key

1. When using the oil skin, stew it with a wet towel, otherwise the oil skin will break easily when exposed to the air, and the "fish body" will not be covered.

2. Mashed potatoes should be too thin to improve the taste of "vegetarian fish".

3. When frying "fish", turn it over in the pot, and the action should be light. Don't break the oil skin, it will affect the shape of the dish.

Practice 7: Fold sweet and sour fish pieces.

Ingredients: carp

Seasoning: vinegar, sugar, chopped green onion, Jiang Mo, soy sauce, salt, wet starch, sweet and sour fish.

Exercise:

1. Scale the fish, take out the internal organs, dig out the cheeks and wash them. Every 1.3cm or so, it should be straight (1.6cm deep) and then inclined (2cm deep), then lift the fish tail to open the knife edge, sprinkle 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 the peanut oil into a spoon, heat it to 70% maturity, put the portable fish tail into the oil, and the knife edge will open immediately. At this time, drag the fish away 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 put the fish flat, press the fish head into the oil with a shovel and fry for 2 minutes. * * * Fry for about 8 minutes. When all the fish turn golden, take them out and put them on a plate.

3. Peanut oil is left in the frying spoon. When cooked to 6 degrees, add onion, ginger and minced garlic, cook with vinegar and soy sauce, add broth, white sugar and wet starch, boil into sweet and sour juice, take it out with a frying spoon, and quickly pour it on the fish.

Features: Jinan traditional flavor, crisp and sweet and sour.

Tip: When frying fish, you need to know the temperature of the oil. If it's cold, it won't be colored. If it is overheated, the coke will not be cooked inside. The fish's tail can't be cocked.

Nutritional value folding edit this paragraph

Grass carp: Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; Grass carp is rich in selenium, which has anti-aging and beauty effects when eaten regularly, and also has certain preventive and therapeutic effects on tumors; For people with weak body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish. Green pepper: the fruit of green pepper is rich in nutrition, and the content of vitamin C is higher than that of eggplant and tomato. Among them, the fragrant and spicy capsaicin can stimulate appetite and help digestion. Capsaicin contained in pepper can promote the metabolism of fat, prevent fat from accumulating in the body, and help to reduce fat, lose weight and prevent diseases.

Onion (white skin): Onion is the most common food on the table of ordinary people. It is widely used in Chinese food and western food. Onions are nutritious and have the effect of dispelling cold, because the bulbs and leaves of onions contain an oily volatile called propylene sulfide, which has a spicy taste. This substance can resist cold and influenza viruses and has a strong bactericidal effect. Onions are nutritious and spicy. It can stimulate the secretion of stomach, intestine and digestive gland, stimulate appetite and promote digestion. Onion contains no fat, and its essential oil contains a mixture of sulfur-containing compounds, which can reduce cholesterol and can be used to treat dyspepsia, anorexia and dyspepsia. Onion is the only food known to contain prostaglandin A.

Prostaglandin A can dilate blood vessels and reduce blood viscosity, so it can lower blood pressure, reduce peripheral blood vessels, increase coronary blood flow and prevent thrombosis. It can resist the action of pressor substances such as catecholamine in human body, promote the excretion of sodium salt, and thus lower blood pressure. Regular consumption has a health care effect on patients with hypertension, hyperlipidemia and cardiovascular and cerebrovascular diseases. [ 1]

Nutritional efficacy folding

The dietotherapy function of grass carp;

Grass carp is sweet, warm and non-toxic, and enters the liver and stomach meridians; Sweet and sour grass carp

Has the effects of warming stomach, regulating middle energizer, suppressing hyperactivity of liver, suppressing yang, expelling wind, treating arthralgia, stopping malaria, benefiting intestine and improving eyesight;

Indications: physical weakness, wind deficiency, headache, hyperactivity of liver yang, hypertension, headache and chronic malaria. The dietotherapy function of green pepper: Chili is pungent and hot, entering the heart and spleen meridian;

Has the effects of warming middle warmer, dispelling cold, stimulating appetite and promoting digestion;

Indications: Abdominal pain due to cold coagulation, vomiting and diarrhea, chilblain, spleen and stomach deficiency and cold, etc.

The dietotherapy function of onion (white skin);

Onion is sweet, slightly pungent, warm in nature, and enters the liver, spleen, stomach and lung meridians;

Has effects in moistening intestine, regulating qi and regulating stomach, invigorating spleen, promoting digestion, dispelling cold and warming yang, promoting digestion, resolving food stagnation, refreshing brain, removing blood stasis and removing toxic substances.

Indications: exogenous wind-cold, anhidrosis, nasal congestion, dyspepsia, hypertension, hyperlipidemia and dysentery.

Nutritional folding

Energy 1 172.79 kcal vitamin B61.02mg protein179.98g fat 28.4g carbohydrate 47.25g folic acid175.34g dietary fiber1.8/kloc. Thiamine 0.07 mg riboflavin 0.07 mg nicotinic acid 1.57 mg vitamin C30.22 mg vitamin E26.5 1 mg calcium 225.25 mg phosphorus 16 10.2 mg potassium 3562.63 mg sodium 1769.62 mg.