Autumn wind, with fish fat, now is the best season to bring fish! The meat of the fish is tender and fat, high in protein, and also rich in a variety of trace elements needed by the human body, nourishing the liver, replenishing blood and moisturizing the skin, and improving immunity. Not only is it rich in nutrients, but there are also few fish bones, which is very suitable for the elderly and children. In addition, the purchase and production of fish are also very convenient, cooking methods are various, today let's take a look at what delicious home-cooked methods with fish are!
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Braised strips of fish
Graphic | Sunny spring snow hour light
With fish 2 green onions 1 piece of shallots 1 piece of ginger 1 piece of garlic 4 cloves cooking wine 2 spoons of white pepper 2 g of salt 2 g of sugar 1 spoon of oyster sauce 1 spoon of oyster sauce 2 spoons of dark soy sauce 0.5 spoons of tomato sauce 1 spoon
1. Prepare the main ingredients: with fish, green onion, ginger, garlic, red pepper.
2. Bring the fish to clean and cut into sections, add 2 tablespoons of cooking wine, 2g salt, 2g white pepper, green onion and ginger slices and marinate for 30 minutes
3. Marinate with braised sauce first: 0.5 spoons of dark soy sauce + 2 spoons of light soy sauce + 1 spoon of oyster sauce + 1 spoon of tomato paste + 1 spoon of sugar + 4 spoons of water.
4. Mix well and melt the sugar and set aside.
5. Use kitchen paper towels to absorb the surface water from the marinated fish to prevent the oil from spilling and scalding during frying.
6. Pour an appropriate amount of oil into the pan, the amount of oil can not exceed the fish, the oil temperature is 70% hot, put the fish and fry.
7. One side is fixed and then turned over.
8. Fry on both sides until golden brown.
9. Leave a little oil in the pan, add garlic and ginger slices and fry until fragrant.
10. Put the fish in, add the prepared braised sauce, and add some water as appropriate.
11. Cover the pot and let it sit on medium-low heat for 2-3 minutes to better lock in the nutrition of the ingredients themselves, sprinkle chopped shallots and diced red peppers before cooking.
12. A classic home-cooked braised striped fish is made.
13. It is delicious and salty, and the more you eat it, the more you want to eat it.
Tips:
1, when cleaning with fish, remove a layer of black film at the opening of the head, you can remove the fishy.
2: Use kitchen paper towels to remove surface moisture when frying the striped fish.
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Dried fried striped fish
Graphic | Meggy dancing apples
With fish segments 800 grams of green onion 1 piece of ginger 1 piece of salt 3 grams, cooking wine a little corn starch appropriate amount of oil appropriate amount of cumin powder appropriate amount of paprika
1. With fish segment shear fins, internal organs and abdominal black membrane; the surface silver substance is degenerate scales, rich in lecithin and unsaturated fatty acids, without deliberate scraping off.
2. Mix the minced green onion, minced ginger, salt, white pepper and cooking wine into a fish bowl, mix well and marinate for 10 minutes.
3. Prepare a small plate of cornstarch, wrap the strips of fish in starch and place in another dish.
4. Pour the right amount of oil in a small pot, heat it over medium heat, take two pieces of minced ginger and throw it into the oil pot, you can quickly float up is the oil temperature is appropriate.
5. Put the starchy fish segments into the oil pan, do not turn first, after the fish segments are fried to yellowish, gently flip and fish out the oil control; do not put too much each time, about 6 pieces can be, leaving enough space for flipping.
6. After all the fish segments are fried, heat the frying pan for 30 seconds, put the fried fish segments into the oil pan for 30 seconds, the surface is browned, the fish segments become harder, fish out the plate, sprinkle cumin powder, paprika can be eaten.
7. Dry fried fish with crispy and tender!
1, with fish should choose domestic narrow striped fish, tender meat, easy to cook.
2. Re-fry again to make it more crispy.
3, family food should be fried in a small pot, so that the remaining oil can be used without multiple heating; in addition, the oil with fish is a bit fishy, not suitable for stir-frying or cold dishes, you can fry fish, fried shrimp.
Sweet and sour striped fish
Graphic | Bloodthirsty gg
With fish 2 strips of corn starch 2 spoons of green onion appropriate amount of ginger 3 slices of dried chili pepper 2 oil appropriate amount of cooking wine 2 spoons of light soy sauce 2 spoons of sugar 3 spoons of aged vinegar 4 spoons of salt a little
1. Treat the fish cleanly, wash and control the water for later.
2. Find a sharp knife and cut the knife evenly.
3. Wrap the front and back sides evenly with a layer of starch and gently shake off the excess.
4. Heat the oil in a low-heat pan and fry at 70% oil.
5. Fry one side and the other until golden brown.
6. Sweet and sour sauce: 2 spoons cooking wine, 2 spoons light soy sauce, 3 spoons sugar, 4 spoons vinegar, 5 tablespoons water, a little salt, stir well.
7. Stir-fry the shallots and ginger until fragrant.
8. Bring to a boil in the sweet and sour sauce.
9. Add the fried striped fish, add two dried chili pepper segments, bring to a boil and simmer for 2 minutes.
10. Collect the juice over high heat.
11. Plate and sprinkle with green onions.
Steamed striped fish
Graphic | Zhen Zhen baby
200 g of fish 5 g ginger 5 g green onion 5 g steamed fish soy sauce 2 tbsp cooking wine 1 tbsp salt 2 tbsp oil 0.5 tbsp
1. Fresh take the fish to the head and offal, cut off the fins and set aside.
2. Cut the fish into evenly sized chunks and rinse and drain.
3. Drain the dried fish with salt and gently stir well.
4. Place the ginger slices on top of the striped fish and simmer for about 10 minutes.
5. Rinse the marinated striped fish with clean water and drain.
6. Place the processed fish on a plate with ginger slices on both sides and steam in a steamer on high heat for 10 minutes.
7. Open the lid of the pot and steam the steamed fish to instantly fill the house with a fragrant smell.
8. Take the fish out of the steamer to pour out a portion of the broth.
9. Place the chopped shallots on top of the striped fish.
10. Evenly drizzle with steamed fish soy sauce and pour millet chili oil on top of the green onion while hot.
11. It's great to eat with shrimp, eggs, and pork head.
12. The meat of the fish is delicious and tender.
13. The nutritional value of the fish cut is very rich and regular consumption is beneficial to the body.
14. There are many ways to cook with fish, but I personally believe that steaming is the first choice, that is, nutritious, healthy, convenient and fast.
15. Steamed fish is also a must-have dish for banqueters.
The fat content of striped fish is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have a long carbon chain and have the effect of lowering cholesterol. Regular consumption of striped fish has the effect of tonifying the five internal organs. Striped fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Often eat with fish also has the effect of nourishing the liver and replenishing the blood, nourishing the skin and nourishing the body.
Eggplant sauce with fish
Graphic | Pomegranate Tree 2008
With fish 500 grams of tomatoes 2 corn oil appropriate amount of peppercorns a few grains of cooking wine appropriate amount of salt a little soy sauce 2 tablespoons of light soy sauce 1 spoonful of pepper a little tomato sauce appropriate amount of onion ginger a little
1. Wash the fish, remove impurities such as internal organs, and cut into segments of the fish of your preferred size.
2. Put oil in the pot, heat the oil and then add peppercorns, green onions and ginger shreds to stir-fry.
3. Wash the tomatoes, cut into pieces, put them in a pan and stir-fry them to form a puree, and press them with a spatula when frying.
4. Place soy sauce, soy sauce, salt and pepper in a bowl and stir well.
5. After the tomatoes are fried, pour in the mixture of soy sauce, etc., then add the appropriate amount of water, the amount of water is so that it is better to bring the fish, cover the pot and bring to a boil.
6. Bring to a boil, add the fish strips, pour the cooking wine over high heat and bring to a boil, then turn to a low heat and simmer slowly to make the fish taste good.
7. 7. The soup has become thick and the fish have been stewed, so pour in the tomato sauce and simmer for a while to turn off the heat.
1, tomatoes are best peeled, so that the fried tomato juice is more delicate, tomato peeling method can be used to blanch hot water can also be repeatedly scraped with a spoon.
2, the amount of salt can be increased or decreased according to personal taste.