Spicy grilled fish
Ingredients: 1300 g a grass carp
Accessories: konjac mushroom lotus flakes cucumber picked ginger garlic red pepper
Seasoning: dried chili peppercorns Spicy pot seasoning
method:
1. Remove the scales and eviscerate the grass carp
2. Gently cut the white fishing line from the place where the head and body are connected (there are 2 sides of the fish body)
3, then cut a few knives on the fish body do not cut off with beer, salt, a little chopped pepper (can not be) spicy seasoning on the fish body evenly smeared on the fish body for about 15 minutes
4: Cut the konjac into small pieces, slice the lotus root, slice the pickled ginger, cut the garlic in half, and cut the cucumber into small pieces
5: Place a little pickled ginger on the grill pad and then put the fish on top
6: Put in the steam oven and bake at 200 degrees for about 50 minutes
7: Add more oil than usual to stir-fry the vegetables, and sauté the spices over low heat
8: Then add the accessories and continue to stir-fry evenly
9: Add some water and bring to a boil
10: Pour over the grilled fish and continue to bake at 180 degrees in the oven for about 5-10 minutes
11. Put a little coriander garnish before finally serving
Ding-Dong:
Grass fish smell is relatively heavy, white fishing line must be taken out, in addition to the black inner membrane of the fish body should also be washed
Accessories can be placed according to their own taste
The spicy texture increases or decreases according to your own taste
Dry fry peeled fish
Ingredients: 1 peeled fish (about 700 g)
Excipients: salt
1, when buying, please ask the merchant to tear off the coat of the peeling fish, and come back to clean it
2. Cut the fish into chunks
3: Add a little salt and marinate for a few minutes
4, the pot is hot, a little bit of oil do not have much, directly put the fish pieces
5: Turn to medium-low heat and fry until dry
When frying, be sure not to be in a hurry, low heat to force out the water, fry out the aroma
Minced pepper steamed grass fish fillets
Ingredients: Grass carp chunks Homemade chopped pepper
Marinating seasoning: rice wine salt
Seasoning: Steamed fish soy sauce Green onion hot oil
1. Cut the grass carp from the middle to the middle and cut it with a knife but not cut it
2: Marinate in rice wine and salt for about 10 minutes
3, yard on a flat plate, sprinkle with homemade chopped pepper (already have minced garlic and ginger and the like, so there is no other put)
4: Bring water to a boil and steam for about 6-8 minutes (depending on the size of the fish) and remove
5: Pour out the excess juice, then drizzle with steamed fish soy sauce and sprinkle chopped chives and finally pour hot oil
Grass carp has a more earthy smell, so it can be fishy when marinated in rice wine
The homemade minced pepper contains minced garlic and minced ginger, so I have to put it separately, and as for the takeaway feeling, if the taste is not good, you should add some minced garlic
The steaming time depends on the size of the fish
Chopped shallots and hot oil are a must to stimulate the aroma
Emerald fish soup
Emerald cod soup
Ingredients: 2 pieces of frozen Alaskan real cod
Accessories: a small piece of lettuce a little carrot An egg white 15 dried scallops A little pea sprout a little ginger
Seasoning: Salt Lemon juice Pepper powder Broth (or mushroom flavored soup treasure small half grain) corn water starch
1: Thaw the cod and cut into small pieces
2: Add a small spoonful of salt
3: Squeeze in about 15 grams of lemon juice and mix well and marinate for 15 minutes
4: Cut the lettuce and carrot into small particles, and tear the dried scallops into thin strips
5: Add pure water to a wok and add a small half-grain soup (you can replace it with broth), a little ginger and dried bees
5: Bring to a boil and reduce heat to continue cooking for about 2 minutes
6: Add lettuce and carrot granules
7: Then add the marinated cod pieces
8, continue to boil, you can use a spoon to skim off the foam floating on the surface, so that the soup will be clearer
9, drizzle into the water starch, it looks like the formation of a thin mustard can not be too thick Ha
10: Then pour in the beaten egg whites and stir quickly
11: Add salt, pepper and a little pea sprouts to garnish
Ding-dong
Marinating cod in lemon juice can be very good to remove fishiness, of course, adding pepper during the cooking process is also to dispel the cold
Since it is a soup, it must be water starch, but as long as it is thin
Egg whites must be placed after the thin mustard is formed, so that it does not sink to the bottom
You can use broth, or a light soup, and no pure water
Dried scallops should be soaked half a day earlier, with warm water and a little cooking wine, which I used the next day in advance
The pea seedlings should be put in before the last pot is raised, so that it can keep the emerald green
Sauerkraut fish
Ingredients: 1 blackfish
Accessories: cucumber garlic ginger slices egg white one
Seasoning: Sauerkraut fish seasoning a pack of cooking wine salt
It's easy to do, look down
1, please add the marinade and egg whites in the sauerkraut fish seasoning package (if not, you can add salt and chicken essence yourself)
2: Stir smoothly and marinate for about 15 minutes
3, fish head fish bone and the like are also marinated with cooking wine and salt
4: Cut the garlic into granules, slice the ginger, cut the sauerkraut into inches, cut the cucumber with a hob
5: Heat the pan in cold oil and fry the pesto and ginger slices
6: Add sauerkraut and continue to stir-fry to bring out the aroma
7: Stir-fry the marinated fishbone for a while
8, add the right amount of hot water (well, hot water, this is very critical, you can put a fishy taste ha) and other spices
9: Bring to a boil, add cucumbers and add or minus salt to the soup according to the taste, then fish the cooked ingredients together in a large bowl and set aside
10: Still keep the soup on high heat and pour in the marinated fish fillets one by one
11: When the fillets turn white and freshly cooked, put the soup and the fish together in a bowl
12: Stir up another pot, heat the cold oil, put the chili noodles into the stir-fry and pour them on the sauerkraut fish together, sprinkle with coriander garnish
Adding egg whites to the fillets when marinating can make the meat more tender
When cooking fish, use hot water to remove the fishy smell of the fish
The last step is very critical, the chili noodles will be more fragrant after oil, so that after processing and pouring on the fish, the flavor of the fish can be richer, of course, more delicious
Mince the cucumber fish
Red pepper 500 g Salt 50 g Garlic 50 g Sugar 10 g High liquor 15 ml Ginger 25 g
1: Wash and dry the peppers, cut them into small pieces and put them in a blender
2: Add garlic and ginger and beat at a low speed of about 10s
3: Then add salt and sugar and mix well
4, finally put into the disinfected waterless can, pour in a high degree of liquor, cover and put in a cool place for a few days
Chop pepper steamed fish to prepare
Ingredients: 1 cucumber fish (about 600 g) a pinch of garlic and chives
Seasoning: Homemade minced pepper steamed fish soy sauce
1: Remove the cucumber fish from the guts and scales, then stroke two-thirds of the back and pour in the beer and salt for 15 minutes
2: Chop the pepper on the fine yard
3: Mince the garlic and place it on top of the chopped pepper
4: Steam in a boiling pot for about 10 minutes
5: Remove the steamed fish soy sauce, sprinkle with minced chives, and finally pour hot oil
Dance Language:
1, the jar containing chopped pepper must be disinfected without water, otherwise it is easy to deteriorate
2, the family steamed fish more than a pound just right, the heat and time is very important, too long easy to age, pouring hot oil can stimulate soy sauce and chives to make it more delicious
Steamed sea crucian carp
Ingredients: One sea crucian carp
Accessories: steamed fish soy sauce salt ginger slices onion shredded goji berries beer
1: Cut a knife from the back of the fish to shorten the steaming time, and then marinate with salt and beer for 15 minutes
2: Place ginger slices and green onions on the plate
3: Put the marinated crucian carp
4: Steam for about 8 minutes in a boiling pot, turn off the heat and steam for 2 minutes
5: Pour out the steamed juice (more fishy) and then pour the steamed fish soy sauce, sprinkle with shredded green onion, pour hot oil, and finally garnish the goji berries