Fish meat eating too much too much, today to share with you a very test knife squirrel fish, this dish belongs to Jiangsu famous dishes, sweet and sour, suitable for all ages.
1. Choose a 2 kg of grass carp, cut off the fish head, cut the knife from the chest and abdomen, cut in half, cut off the two sides of the fish, modify the tail, and then give the fish meat a 0.3 cm cross flower knife, add water to wash, add onion ginger, cooking wine, salt, pickle and catch well, carefully give the surface of the fish meat, code a layer of corn starch, each place can not be left behind, and finally the fish is formed,
2. Fix with both hands, the oil temperature of the fish and meat two heads is 60% hot, put it flat on the oil pan, constantly pour the hot oil on it, so that the fish is heated evenly, the white lines on the surface of the fish have been fixed, and the oil pan is fried until the skin is golden and cooked, and it is fished out, put into the plate, and set up a good shape.
3. Put a little oil in the original pot, pour in the tomato sauce, add sugar, add a little salt, white vinegar, a little water starch to hook, heat the oil, and finally topping the juice, pour it on the fish while it is hot.
In Sichuan any kind of fish can do diving, with perch to do diving fish, fat meat, less thorns taste fresh, the following method is simple and easy to learn, at home can be done, the taste is not worse than the inside of the restaurant, fried ingredients poured on the cooked sea bass, the taste is absolutely icing on the cake, spicy and fragrant.
1. Process the sea bass cleanly, change the word flower knife, add ginger and shallots, cooking wine, salt, chicken essence, monosodium glutamate, spread the sea bass evenly inside and out by hand, and finally wrap it with sweet potato powder to lock the original taste, the taste is more smooth and tender.
2. The soup base of boiling fish, the ingredients are available in every house, but the secret to being more delicious than others is to add a spoonful of lard to the soup pot, marinate the sea bass, cook slowly for 5 minutes on low heat, and simmer for another three minutes, so that the fat and sea bass are integrated, and then fished out and set aside.
3. After the pot is heated, start the stir-fry, the oil temperature is 40% hot, add green peppercorns, chopped sea pepper, ginger minced, millet spicy crushed, ginger shreds, shanna powder, add water, monosodium glutamate, chicken essence, sugar, millet spicy segments, celery segments, and then add ginger shreds, hook, add balsamic vinegar, two thorn strips, pepper oil, stir-frying must be fried quickly, put on the pan, pour on the sea bass is very delicious.
Some of the tips in cooking that only chefs know, such as this delicious and beautiful classic boiling fish fillet, professional restaurant practices.
1. Choose a fresh grass carp with the most eye edge, boneless, slice into 5 mm thick slices taste better, put salt in accordance with the proportion of a pound of fish put a spoonful of salt, pour a beer when marinating, go fishy to increase the fragrance, massage for 2 minutes after washing, carry out the second pickling, put in the old three, add an egg white and sweet potato powder code evenly, so that you can lock the moisture of the meat, to ensure the smoothness of the fish.
2. Cook rapeseed oil, the oil temperature is 70%, under the ginger shallots, onions, spices fried fragrant, this is the oil used in the restaurant, more fragrant than the reason at home, put the pot into the basin for later.
3. Leave the bottom oil in the pot, add dried sea pepper, celery, garlic sprouts, bean sprouts, add chicken essence, monosodium glutamate, salt, stir-fry quickly over medium heat, and put the pot into the bottom of the plate in 5 seconds.
4. Boil water in the pot, boil and add salt, ginger onion, white wine, boil for 2 minutes, fish out the ginger onion, one by one into the fish fillets, do not stir after the fish fillets, cook 6 mature, fish out evenly spread on the dish, sprinkle garlic on the fish fillets, knife edge sea pepper, and finally put the green and red pepper, dried sea pepper (devil spicy and new generation), put into the fried spice oil, fry until the color is red, pour oil, look at the boiling smoke, and serve it just to eat the tender flavor.
Crucian carp in addition to boiling soup, hot mix is also particularly fragrant, mixed hot sauce poured on crucian carp is a hot mix crucian carp, looking red bright appetite, sandwich a taste of beauty and rich.
Choose a few palm-sized crucian carp, make a few small cuts on its surface, boil water in a pot, add ginger, large ingredients, star anise, dried sea peppers, cooking wine, salt, boil the water and add the processed crucian carp, cook for five minutes, let the fish everywhere soaked in the aroma of the soup, fish up and put into the dish.
2. Let's mix a sauce, millet spicy, minced garlic, minced ginger, small green pepper, hot oil to stimulate the aroma, add steamed fish sauce, spicy sauce, beautiful fresh, vinegar, chicken essence, monosodium glutamate, sugar, pepper noodles, pepper oil, stir well, the secret of good food is here.
The use of different soy sauce rich flavor type, just like the friends in the comment area often say that the sauce is adjusted, dipped in the soles of the shoes are delicious, and finally the mixed sauce is evenly poured on the crucian carp, each chopstick is spicy and fragrant.
Dry roast carp is very familiar to everyone, dry roasted naked spots have not been eaten, the biggest feature of naked spots, that is, there is no scale, first to the surface of the fish evenly knifed, its fishy taste is relatively heavy, in the pickling need to work hard, do a good job is definitely a good dish to take.
1. The naked class is cleanly processed, add ginger and shallots, add more liquor, and repeatedly rub on the surface of the fish, the meat will be more flavorful, and the marinating time is relatively long.
2. Pork belly cut into small cubes for later, sauté the lard in the pot, lard blocks and lard have wonderful uses, add these two things at least three times more delicious, add green saffron pepper, dried pepper, garlic cloves, stir-fry the first out of the pot.
3. Start the pot to burn the oil, the marinated naked class is cleaned in advance, the next pot is fried, the fried fish needs wide oil and high oil temperature, rapeseed oil completely wrapped in the fish meat fried out of the fish meat is crispy and tender.
4. Leave some bottom oil in the pot, green saffron peppercorns, chopped sea peppercorns, watercress sauce, ginger garlic rice, stir-fry incense and water, boil for three minutes, fish up the excess residue, go down the naked class, put in the fried pork belly, fried pork belly is the key, adjust the mash, cooking wine, monosodium glutamate, chicken essence, cover the pot lid and burn for eight minutes, so that it is evenly heated, remember that the dry roasted fish does not need to be hooked, add green onions, collect the juice and bright oil, and the soup will be very thick after the pot.
Many people say that the chef of the restaurant makes vegetable oil heavy chicken essence, it is difficult to make delicious without these, then the following mullet soup does not need these complex seasonings, mullet soup is a home-cooked dish, although it is a home-cooked dish, but it is not easy to do, the process is actually very complicated, mullet soup is a nutritious dish suitable for cold weather, which has a good auxiliary effect on wound healing.
1. First of all, mullet meat, fish bone, fish skin to be separated, three have different cutting methods and usages, need to use both hands and kitchen knives to flexibly cooperate, cut out of the slice must be crystal clear, the pattern is clear, in order to maintain the freshness of the soup, pickling only need to use a little salt, a little monosodium glutamate, with salad oil to lock the water.
2. Boiling water in the pot, after the water is boiled, first put in the fish bone, fish skin water, add a little cooking wine to fishy, and then fry the only side dish of mullet soup, Sichuan Laotan sauerkraut, do a dish all need lard stir-frying, continue to fry fish skin with lard, ginger slices, green onions auxiliary, pickled pepper segments to increase sour and spicy taste, stir-fry on high heat, add boiling water in seconds, this is the key to the soup base cream, at this time pour sauerkraut, boil together, you can wait for delicious!
In fact, cooking is not limited, delicious is the key, one side of the water and soil to raise one person, different customs, mutual tolerance, what do you think of the above dishes? Like friends don't forget to like and follow!