Fish, I heard that eating more will become smarter, so everyone from children to adults likes to eat fish!
These 5 ways of fish and meat today are very delicious! Fresh and fragrant, with a bowl of white rice, it is absolutely fragrant! Friends who like to eat fish, be sure to try.
<h1 align="left" > [sauerkraut stewed yellow fish].</h1>
Sauerkraut fish, not long meat. Sour cabbage tastes tender, the taste is not particularly crisp, but the entrance is mellow, sour and spicy taste stimulates the taste buds, very appetizing.
Ingredients: 3 small yellow croakers, 1 bag of sour cabbage, vegetable oil to taste, 20 grams of medium gluten flour, 2 grams of salt, 1 millet spicy, 1 chives, 1 green onion, 1 piece of ginger, 4 cloves of garlic
1. Scrape the scales and remove the gills, remove the black membrane in the abdomen, wash it, pour it full of flour, pick up the fish body and shake the excess flour down;
2. Slice the green onion, slice the ginger and cut the garlic into cubes;
3. Cabbage sauerkraut, use it to stew yellow croaker and add freshness to the fishy;
4. Pour the appropriate amount of oil in the frying pan, when the oil temperature reaches 80% heat, put the floured yellow croaker in the pan, and turn over after the bottom surface is fried and fixed; sprinkle the onion, ginger and garlic in the gap;
5. Pour the sauerkraut evenly into the pot, then half a bowl of hot water, taste the saltiness of the soup, sprinkle the appropriate amount of salt, cover the lid and simmer for 8 minutes;
6. Sprinkle a little millet spicy and chives to add color and flavor.
<h1 align="left" > [dry fried striped fish].</h1>
Let's go to the traditional dry fried fish with fish, the crispy meat with fish skin is fragrant, and it is necessary to drink and eat!
Ingredients: 2 strips of fish, 1 piece of ginger, a little cooking wine, 2 handfuls of flour, a little salt, 5 grams of five-spice powder, oil to taste
1. Cut off the head, tail and fins, remove the internal organs, and thoroughly wash off the black membrane in the abdomen; cut into 5 cm long segments;
2. Cut the ginger into fine strips, pour the appropriate amount of cooking wine and mix the fish pieces with the ginger shreds and marinate for 15 minutes;
3. Scoop a spoonful of five-spice flour and a pinch of salt from the ordinary flour and stir well with chopsticks.
4. First turn on the high heat and cook half a pot of oil in a small pot, and then pour the flour into the fish dish, because of the infiltration of cooking wine, the surface of the fish will soon be dipped in a thin layer of flour;
5. Insert the chopsticks into the oil pot, there are relatively dense bubbles around the chopsticks, and the oil temperature is appropriate;
6. Put the fish pieces of similar size into the oil pot, fry on high heat first, do not use chopsticks to flip, until the water of the fish pieces is reduced and hardened, then turn them over, so as to keep the fish pieces intact; after all the fish pieces are fried and fished out, heat up for 10 seconds, and fry all the fish pieces into the pot for 10 seconds, and the fish is more scorched.
<h1 align="left" > .【Grilled flat fish】</h1>
Flat fish is rich in protein and trace elements, delicious and can be eaten by most people. Spend a few minutes grilling a flat fish, 1 small cold dish, 1 staple food, perfect one-person meal.
Ingredients: 1 small flat fish, 2 slices of ginger, oyster sauce to taste, a little black pepper, a little steamed fish soy sauce, a little cooking wine
1. Flat fish to gild and remove internal organs, clean, flat fish on both sides of the knife, ginger cut into fine strips;
2. Sprinkle oyster sauce, a little cooking wine, black pepper and ginger slices on the fish;
3. Give the two sides of the fish a slight massage to taste, stuff the ginger shreds into the knife edge, the belly of the fish, the gills, and marinate for 10 minutes;
4. The default temperature of the air fryer is 200 degrees, 3 minutes to preheat; a piece of tin foil is laid on the drawer, and the fish is placed on it;
5. Push the frying basket into the air fryer, bake for 8 minutes to get out of the oven, and adjust the time according to the size of the fish;
6. When the time comes, the aroma is fragrant, even a piece of tin foil is removed from the fish, the surface is drizzled with a little steamed fish soy sauce, and then a little black pepper is ground.
<h1 align="left" > [thick fresh crucian carp soup].</h1>
Milky white crucian carp soup is the most commonly drunk soup, crucian carp meat is tender, in the pot of this fish soup does not need too much seasoning, only put some ginger shredded can highlight the deliciousness of fish soup, this is also an appetizer soup for all ages.
Ingredients: 5 crucian carp, oil, salt, 1 piece of ginger, white pepper, chives, coriander
1. 5 crucian carp, scrape the scales and clean the cheeks, cut the ginger into coarse strips;
2. Pour an appropriate amount of oil into the wok, dry the water on the fish and put it in the pot, reduce the heat, fry slightly yellow on both sides;
3. Pour hot water into the pot, boil, and soon the soup will turn white, but it is not thick and fresh enough;
4. Pour the fish and soup into the saucepan and the ginger shreds into the pot;
5. Simmer for 2 hours over low heat, adjust the time according to your favorite taste;
6. The thick white and fragrant crucian carp soup is ready, sprinkle with salt, white pepper, sprinkle with chopped chives or coriander to add color and flavor.
<h1 align="left" > .【Steamed peacock open screen fish】</h1>
Steaming is more convenient than braised braised, 8 minutes out of the pot is more tender, peacock open screen shape is really classic.
Ingredients: 1 Wuchang fish, appropriate amount of spring onion leaves, appropriate amount of steamed fish soy sauce, 1 piece of millet spicy, appropriate amount of hot oil
1. Wuchang fish scraping scales, gills, internal organs, abdominal black membrane, clean;
2. Cut off the head and tail, and use a sharp knife to chop the fish from the back of the ridge to the abdomen into 8 mm to 1 cm segments, and the abdomen is not cut;
3. Fan the fish body along the disc, and finally place the fish head vertically in the blank space, from top to bottom, it really looks like a peacock opening the screen;
4. Heat the steamer on high heat, after the water is boiled, put the fish into the steamer, cover and steam for 8 minutes on high heat;
5. Pour out the steamed soup;
6. Put the millet spicy circle code cut when steaming the fish on the top of each piece of fish, and then sprinkle a handful of small green onions in the blank space of the fish head and the fish body, after simple collocation, white, red, green and gray, very beautiful;
7. Burn a little hot oil, from this side to that side, evenly pour on the fish and green onion shreds, to stimulate the aroma of fish and green onion leaves;
8. Finally, drizzle the steamed fish sauce between the fish and serve.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a "kitchen for love" house cook, gourmet self-media, special original food author, health manager, ACI international registered nutritionist. In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#吃在北京 #