Hello everyone, welcome to my food self-media, I am the creator of the food field Splendid V Shandong: "Focus on food, make life more flavorful." "Today I bring you a few home-cooked delicacies, which are also loved by everyone and are very common. Every day, we use ordinary ingredients to make the most delicious meals. I also hope that today's cuisine can bring you a whole day of happiness.
The flesh of sea bass is white and tender, with few fine spines, no fishy taste, extremely delicious taste, rich in protein and vitamins, which can be used in medicine, and is an extremely precious tonic.
Tempeh steamed sea bass
ingredient
． Sea bass fillet 2 slices . Enoki mushrooms (tofu) as you like
． Carrots anytime you like. Edamame ad liking
． Ginger shredded to taste . Tempeh to taste
． Rice wine to taste
method
1 Preparation! Sea bass fillet rice wine to remove fishy, cut the ingredients, tempeh slightly rinsed.
2 Plating! Lay the base of the mushroom, add sea bass fillets, carrots, tempeh, ginger shreds and garnish with some edamame.
3 Steam for about 10-20 minutes in an electric pot, check that the fish is cooked thoroughly before serving.
Sweet and sour carp is a traditional dish made of carp in Jinan, Shandong, one of the representative dishes of Lu cuisine, golden color, burnt on the outside and tender on the inside, sweet and sour, fragrant and delicious.
Sweet and sour carp
Ingredients: 1 carp, 2 cloves of garlic, 1 green onion, 1 pinch of minced ginger, 2 tbsp flour, 3 tbsp sweet potato starch, 1 tbsp corn starch, 2 tbsp sweet and spicy sauce, 2 tbsp tomato paste, 1 tsp salt, 1 tsp caster sugar, 1 tbsp aged vinegar
【Preparation steps】
1, today's dish, the choice of fish is carp. When buying fish at the market, it is natural to pick fresh and moderate carp. After the carp is treated, it is cleaned and then cut three times on each side for later.
2, in the coming is to prepare starch, the reason why starch uses three kinds of mixing is mainly to consider the crispy problem after frying. So put the powder in a bowl, add a little water and mix into a paste for later.
3: Prepare the white onion, minced garlic and minced ginger for easy use when cooking.
4: Take another small bowl and pour in sweet and spicy sauce, tomato sauce, a little corn starch and old vinegar, add a little salt, caster sugar and add half a small bowl of water to mix and set aside.
5: Put the cut fish into the basin and pour in the batter prepared before and spread well inside and out.
6: Heat the oil in a pan and fry the fish until it is 7 minutes hot. Carefully break the fish when frying, and finally you must raise the oil temperature and re-fry once before you can put it on the pan.
7: After the fish is plated, pour in the oil left in the pot and add the minced green onion, ginger and garlic and stir-fry together. When the accessories are yellowish, pour in the sauce prepared and stir.
8, the last is drizzled on the fish, so that a delicious sweet and sour fish is ready. The sweet and sour fish of this method and the vinegar fish of the West Lake in Jiangsu and Zhejiang are two very different methods, so you may prefer this cooking method.
Splendid v Shandong Tips:
1, when picking fish, do not buy too big, otherwise a pot can not be fried
2, when frying fish is very critical, the fire can not be too big or it can not be fried.
3, when mixing to make sauce, you must mix the taste well to be good.
Braised carp is a home-cooked dish made of carp as the main ingredient, with peanut oil, wet starch, garlic, soy sauce, etc. as accessories, the cooking skills of braised carp are mainly braised, the taste is salty and fresh, yellow, the fish is tender and mushroomy, the juice is rich and delicious.
Braised carp preparation
Step 1: Wash the fish you bought, now when you buy fish, the boss will generally help kill, so just rinse the black film and blood in the belly of the fish, scratch a few knives on the surface of the fish, add cooking wine, ginger and marinate for half an hour.
Step 2: Clip out the ginger on the surface of the fish, pour out the excess water in the basin, evenly apply a layer of starch on the surface of the fish, cook the oil, wait until the oil is 50% hot, switch to low heat, put the fish into the pan and fry, remember to flip the fish and fry it, fry it until both sides are golden, you can fish out and spare.
Step 3: Pour oil into the pot, add ginger, garlic stir-fry out of the aroma, add watercress sauce to fry out the red oil, add water, salt, soy sauce, soy sauce, oyster sauce, cooking wine, pepper, etc. after the water is boiled, add the fried fish, when cooking, it is best which spoon spoon soup is poured on the surface of the fish, do not flip the fish, so that you can avoid fish damage, and finally add garlic seedlings to collect the juice on the line, after the pot, you can put a little coriander on the fish, so that there is more appetite.
Dried grilled fish, is a famous Dish in Sichuan, with grass carp (or yellow carp, carp, crucian carp) as raw materials, with a variety of spices to cook, the color is bright red, the taste is salty and fresh with spicy back to sweet, is the leader of fish dishes.
Dry grilled light fish
1. Buy the light fish that you just caught in the market today and clean it up.
2. Take the back of the knife and scrape the tail of the fish, hang off the small scales, wash and control the water, take the salt to wipe the front and back sides, drizzle with cooking wine, and marinate for 30 minutes.
3. Raise the oil pan, heat to 70% heat, change to medium heat. Light fish pour off the excess juice, pat dry powder and fry in a pan until golden brown on both sides.
4. Leave the bottom oil in the pot, put in the onion and ginger to burst the aroma, add oyster sauce and stir-fry, add the appropriate amount of boiling water, put in the fish off the lid, and dry the soup (pay attention to gently shaking the pot to prevent sticking to the bottom.) ）
5. The fish is served and the chives are sprinkled with sauce.
Crucian carp tofu soup is a famous Dish of Han Chinese, belongs to the Cantonese cuisine, the taste is salty and delicious, crucian carp has a good lactation effect, with tofu, good qi nourishing blood, healthy spleen wide, tofu is also rich in nutrition, high protein content, for postpartum rehabilitation and milk secretion has a good role in promoting.
Crucian carp tofu mushroom soup
The crucian carp is slaughtered, washed, cleaned the internal organs and the black film in the belly of the fish, washed and controlled the water.
Cut the tofu and mushrooms into small pieces, slice the ginger and knot the chives and set aside.
Heat the pan, add the appropriate amount of oil, and when the oil is 5 or 6 minutes hot, add ginger slices and stir-fry.
Tip: Using ginger slices in advance to avoid sticking to the fish skin.
Add crucian carp and fry until the skin is slightly yellow, turn over, and fry the same until the skin is yellowish.
Adding water to the pot does not pass the fish body, you can add more appropriately, because you have to cook it over high heat to make the soup milky white.
Also, if you add water halfway through, the taste is not delicious enough.
Add the shallot knots and boil over high heat for about 15 minutes, at which point the soup turns white...
Then add the tofu and mushrooms over medium heat and cook for another 10 minutes...
Before coming out of the pot, you can put in the right amount of salt, so that you can taste the original taste of crucian carp.
Spicy fish fillet is a dish made with silver carp as the main ingredient.
Spicy fish fillet ingredients
1 silver carp, 1 celery, 1 garlic sprout, 1 chives, 1 watercress, 3 tbsp chili pepper, 1 tbsp peppercorns, 1 small piece of ginger, 2 cloves of garlic, 2 tbsp soy sauce, 2 tbsp cooking wine, 2 tbsp starch, salt, and MSG.
1. Slaughter and sort out the silver carp and then slice into pieces.
2: Cut the celery into sections, the garlic seedlings into sections, the chives into sections, the ginger into small pieces, the garlic into the minced, the starch and water into the sauce.
3: Put salt, cooking wine and water starch in the fish fillets and mix well for more than 10 minutes.
4: Heat the oil in the pot to 50%, then stir-fry the watercress, ginger and garlic for nearly two minutes.
5: Add about a pound of soup or water, bring celery, garlic sprouts, green onion, cooking wine, soy sauce, salt and MSG to a boil.
6: When the various ingredients in the pot are cooked for about two minutes, fish out and plate.
7: Put the fillets in the pot and blanch them slightly, then scatter them, then change to medium heat until the fillets are broken.
8: Scoop down the oil chili pepper and pepper powder and mix well.
9: From the pot, pour the fish fillets into the accessories on the plate and serve.
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