One, sweet and sour fish
Ingredients: grass carp 500g
Accessories: oil to taste, salt to taste, cooking wine to taste, sugar to taste, vinegar to taste, pepper to taste, tomato sauce to taste, onion to taste, ginger to taste, carrots to dry, starch to taste
method:
1: Cut the washed fish at a distance of 1.5cm with a knife to the fish bones, marinate with salt, cooking wine and pepper for 20 minutes
2: Cut the onion, green pepper, carrot and ginger into strips and set aside
3: Spread dry starch evenly around the body and knife edge of the marinated fish
4: Combine tomato paste, sugar, rice vinegar, salt and water starch into a bowl of juice and set aside
5: When the frying pan is heated to 70% in oil, put the fish tail into the pot and fry for 2 minutes, then fry the fish back to bottom for 2 minutes, and fry it repeatedly for about 8 minutes.
6. Fry the fish
7: Stir-fry ginger, onion and carrot in the pan for a while
8: Pour in the mixed sweet and sour sauce and cook until the frying fish is boiled.
9: Sprinkle chopped parsley on a plate
2. Sweet and sour fish nuggets
Ingredients: 1 piece of grass carp (about 2 kg) 1 teaspoon salt (5 g) 1 teaspoon cooking wine (5 ml) 1 tbsp dry starch (15 g) tomato sauce 2 tbsp (30 ml) water 2 tbsp white vinegar (30 ml) 2 tbsp sugar (30 g) water starch 1 tbsp (15 ml)
method
1: Remove the internal organs of the grass carp, wash it, remove the skin and bones, and cut into 1cm thick slices. Place on a plate, add 1/2 teaspoon of salt, cooking wine and dry starch, mix well and marinate for 10 minutes.
2: Pour oil into a flat bottom non-stick pan (more oil than the amount of oil in the stir-fry), heat to 70% heat, put the fish pieces in, fry until both sides are golden brown, then drain the oil and put it on the plate. The oil of the fried fish is poured out without use.
3: Wash and dry the pot, heat over medium heat, pour in a small amount of oil (1/3 of the daily stir-fry), pour tomato sauce, 200 ml of water and white vinegar and stir well, bring in sugar and the remaining 1/2 teaspoon of salt after boiling, continue to stir well, then pour water starch, use a spoon to stir along the same direction (clockwise or counterclockwise) to stir.
4: Drizzle the sweet and sour sauce on the fried fish cubes.
Three, sweet and sour fish strips
Ingredients: 250 g of fish, oil, onion, ginger and garlic, soy sauce, pepper, sugar, vinegar, cooking wine, tomato paste, starch, flour, chicken essence.
1: Cut the fish into coarse strips and marinate slightly with pepper, soy sauce and salt.
2: Mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into a sweet and sour sauce.
3: Sprinkle the fish strips with a little dry flour and mix well.
4: Heat and fry the fish until golden brown.
5: Sauté chives, ginger and garlic in the remaining oil in the pot, and pour in the mixed juice.
6, humidify the starch to collect the juice, pour on the fish can be eaten
Fourth, sweet and sour fish breast
Ingredients: 750 g of blackfish,
Accessories: sauce cucumber 25 g,
Seasoning: 25 grams of soy sauce ginger, 50 grams of sugar, 50 grams of vinegar, 20 grams of soy sauce, 10 grams of cooking wine, 15 grams of green onion, 100 grams of vegetable oil, 5 grams of sesame oil
1. After the blackfish is slaughtered, remove the internal organs and scales, wash, chop off the head and tail, remove the keel and fish skin, cut into small pieces and put them into a bowl, add soy sauce and macerate with rice wine for 1 hour. Soy sauce, soy sauce ginger are chopped and set aside.
2. Heat the wok, add raw oil to 70% heat, pour in the fish pieces, fry until the soft shell is fished out, wait for the oil temperature to rise and then enter the pan, fry until the golden shell is crisp, and drain the oil.
3. Leave the remaining oil in the wok, sauté the green onion, add soy sauce, sugar and an appropriate amount of water, boil and add vinegar, into a sweet and sour brine, put the fish into the brine, harvest the thick marinade with high heat, when the marinade is thick and dry, sprinkle in the minced sauce melon, minced sauce and ginger, stir it upside down, and finally pour sesame oil, put it on the plate, and eat after cooling.
5. Sweet and sour fish balls
Ingredients: Half a plate of homemade fish balls, a large oyster mushroom, a rapeseed, sugar, vinegar, soy sauce, green onion, ginger
1. Chop the mushrooms, add a little oil to the pot, stir-fry the green onion and ginger, add the mushrooms and fry them for later;
2. Blanch the rapeseed in boiling water for 8 layers, place on a plate, and then pour chopped mushrooms on top;
3. Cook the fish balls in the water in step 2 (do not pour the water after cooking, it is still useful later), and place the fish balls on top of the mushroom crushed;
4. Put oil in the pot, add green onion and ginger to fry until fragrant, add a spoonful of sugar and vinegar, half a spoonful of dark soy sauce, a little salt, and then add the fish ball soup in 3, then add the water starch to the soup, boil the incense and pour it into the fish balls. Let's eat!
6. Sweet and sour fish rolls
Ingredients: 1 squid 1 onion and 2 green peppers 30 grams of carrots 30 grams of canned pineapple slices 3 slices of ginger 2 slices of garlic 1 tbsp of raisins Ingredients a ingredient: 2 tbsp of rice wine b Ingredients: 3 tbsp each of fine sugar and tomato paste 1 tbsp black vinegar, 1 tbsp each of water starch 3/4 cups of chili sauce and sesame oil
1． Wash the ginger, peel the garlic and chop it all; peel the onion, wash it, slice it; remove the stems and seeds of the green pepper, wash it and cut it into pieces; open the canned pineapple, remove the pineapple slices, cut into pieces and set aside.
2． Peel the carrots, wash them, slice them, blanch them in boiling water, fish them out; wash the squid, cut the inside of the cross knife pattern and cut into chunks, put them in boiling water and blanch, remove, drain and set aside.
3． Heat 2 tbsp oil in a pan, sauté minced ginger, minced garlic and diced onion, spray with ingredient a, add other ingredients and stir-fry evenly, then add the mixed ingredient B and bring to a boil.
What do you think? It looks very appetizing! Take it away! The Spring Festival table definitely has face!