Compared with other meats, fish is a more popular meat because fish is a very healthy food, not only fresh and tender, but also high in protein and low in fat, which can be eaten by both the elderly and children. Eating more fish has many benefits, eating more is not fat, can provide enough nutrition for the body. It can effectively relieve fatigue and reduce damage to eye radiation. Can help improve physical fitness, strengthen physical fitness and fight diseases, etc. Today for everyone to sort out and recommend the fourth part of the fish can make the food, like can be collected attention and forwarded.
【Dish name】Grape fish
【Ingredients and Accessories】 350g of green fish with skin, 4 slices of green vegetable leaves, 1 egg, 75g of salted breadcrumbs, 100g of grape juice
【Production steps】 1. Wash and cut the fish into trapezoids, put the seasoning and marinate for 20 minutes, stick a layer of egg paste, wrap the crumbs in a sticky layer, fry in a frying pan until golden brown, and fish out the plate when it is grape grains; 2. The vegetable leaves are blanched in water and repaired into grape leaves, pasted next to the fish meat, white vinegar, salt, grape juice, sugar, and hook drizzled on it.
【Dish name】Double skin knife fish
【Ingredients and accessories】 Knife fish, pork cooked fat mushrooms, cooked ham slices, cooked ham minced, spring shoot slices, water mushrooms, egg white, coriander minced, shao wine, salt, monosodium glutamate, green onion knots, ginger, chicken broth, water starch, cooked lard.
【Production steps】 Scrape the scales of the knife fish, remove the gills, fins, draw a knife horizontally outside the anus, insert the belly of the fish from the gills with bamboo chopsticks, twist off the internal organs, cut off the tip of the fish tail, cut off the tail tip of the fish one by one with a knife on the back of the fish, remove the spine, lay the skin of the fish on the cutting board facing down, gently pound the fish meat with the back of the knife to make the fine spine stick to the fish skin, and then use the knife surface to wipe the water off the two sides of the fish meat and chop it into a fish mushroom, put it into a bowl, add pork cooked fat mushroom, egg clear, salt, monosodium glutamate, rice wine and an appropriate amount of water to mix evenly into four parts, flatten on the meat surface of the four knife fish skins, Then close the skin of the other side of the fish into the original shape of the fish, dip the minced ham and coriander at the mouth, put it on the plate, spread the ham slices, spring shoot slices, and shiitake mushroom slices on the fish, and then put on the green onion knots, ginger slices, Kashao wine, salt basket steamed and taken out, remove the green onions, ginger, decant the soup; put the pot on the high heat, scoop in the chicken broth, add MSG, salt, boil and then use water starch to outline, drizzle with cooked lard, and then pour on the fish.
【Dish name】Pine nut fish rice
【Ingredients and accessories】 Cinnamon fish, pine nuts, bell pepper, red pickled pepper, broth, salt, cooking wine, egg white, starch, monosodium glutamate, pepper, oil, sugar, ginger.
【Preparation steps】 Cut the fish into mung bean-sized fish and rice, the pine nuts are fried in warm oil, the pan is put on the fire, and the fish and rice are slid open when the oil is warmed; the original pot is on the heat, injected with peanut oil, put the ginger minced and sautéed, then put the fish and rice and pine nuts and stir-fry, season the sauce, cook through the plate and serve.
【Dish name】Frozen crucian carp
【Ingredients and accessories】 2 crucian carp (weighing about 600g), 15g of rice wine, 1g of green onion knots, 1g of ginger slices, 60g of soy sauce, 25g of sugar, 2g of monosodium glutamate, 5g of salt, 75g of vegetable oil.
【Preparation steps】 1, crucian carp to scale, gills, remove internal organs, wash and drain, with a little wine, soy sauce 10g maceration for 20 minutes to take out. 2: Heat the wok on high heat, use the oil to slide the pan, add vegetable oil to heat, fry the crucian carp until both sides are yellow, put the green onion and ginger and stir-fry, cook the wine, add salt and soy sauce. Sugar, monosodium glutamate and water about 200g, cover the pot, first on a high heat, and then on a low heat for six or seven minutes, until the fish is ripe. 3, use the spatula to put the crucian carp out, pour the fish soup into the bowl for use, use the knife to cut the fish head and move it away, and then cut the fish tail (about 5 cm long) and move it away, and then use the tip of the knife to reach into the belly of the fish to cut the fish open, turn the above piece of fish meat open, first remove the back bone, then remove the ribs, and pick the small bone of the back, and then close the above piece of fish meat to form the original shape, still put the fish head and tail together, from the outside it is still two whole fish, take the fish out of the deep fish dish, pour in the soup of the cooked fish, let it cool and put it into the refrigerator to freeze, and then take it out and eat.
【Dish name】Poached crucian carp
【Ingredients and accessories】 1 large live crucian carp (weighing about 350g), 200g of pure pork belly, 25g of shaojiu, 35g of soy sauce, 20g of sugar, 2g of salt, 1g of monosodium glutamate, 75g of cooked lard, 2g of green onion, 2 slices of ginger, 1 knot of green onion, 15g of shallot ginger juice (made of green onion, ginger and water), 10g of wet starch.
【Preparation steps】 1, crucian carp to scale, remove gills, cut from the dorsal spine, remove the internal organs, wash clean. 2: Chop the pork belly into minced meat, put it in a bowl, add salt, monosodium glutamate, onion and ginger juice and mix into the filling, and stuff it into the belly of the fish. Lightly shave a few knives on the fish, then grease and marinate slightly. 3, wok on the heat, under the lard 50g, burn to 70% or 80% heat, put the crucian carp into the pot, fry on both sides until yellow, under the green onion knots, ginger slices, fry out the aroma, and then under the shao wine, soy sauce, sugar, salt, water 250g, boil on high heat, cover the pot, change to low heat and simmer for about 20 minutes, then use high heat to thicken the marinade, use a little wet starch to hook the mustard, pour 25g of cooked lard, sprinkle with green onions, and start the pot and plate it.
【Dish name】Disassemble the head of braised fish
【Ingredients and accessories】 Main ingredient Silver carp head (weight of about 2.5 kg is appropriate). Seasoning 50g of cooked oil, 10g of salt and monosodium glutamate, 50g of green onion, 25g of ginger, 100g of cooking wine, 5g of wet starch, 500g of thick soup.
【Preparation Steps】 (1) Split the silver carp head in half, remove the two gills, wash them, put them in a wok, add water, cooking wine, 12g ginger, 25g green onions, first boil on high heat, then reduce the heat until the fish bones can be removed. Then remove the fish skull (pay attention to keeping the original shape neat), in order to remove the fishy smell, rinse with warm water several times. (2) Heat the wok in cooked oil, green onion (25g) and ginger (13g), fry until fragrant, add the broth, fish head meat, cooking wine salt, simmer over low heat for about 10 minutes, then use wet starch to outline. Then change to a high heat to thicken the soup, sprinkle pepper and serve.
【Dish name】Taihu Lake silverfish
【Ingredients and accessories】 Silver fish, egg, bamboo shoots, leek sprouts, soy sauce, water fungus, rice wine, salt, lard, white soup, sugar, monosodium glutamate.
【Preparation steps】 Remove the head and tail of the silver fish, wash and drain the water with water, put the egg into the bowl, add salt to disperse, put the bamboo shoots into the boiling water pot and blanch it out, wash the fungus with water, soak it with boiling water and drain it; heat the frying pan, use the oil slippery pan, put the lard to heat, sauté the silver fish a few times, pour it into the egg liquid and stir it, add lard to the frying pan and boil, pour in the silver fish and egg liquid, wait for the egg liquid to swell, after frying on one side, lift the wok to turn over, fry the other side, after frying, use an iron spoon to pull the egg pieces into four large pieces and add Shaojiu, soy sauce, salt, sugar, MONOSG, White soup, pour in the bamboo shoots, cover the fungus and simmer for two or three minutes on low heat, then collect the juice on high heat, add leeks, and then add lard out of the pot and plate.
【Dish name】Melon ginger fish shreds
【Ingredients and accessories】 1 piece of blue fish or mandarin fish (weighing about 600g), 25g of sauce ginger and sauce melon, 15g of shaojiu, 1g of green onion and monosodium glutamate, 2g of salt, 400g of cooked lard (about 75g), 5g of dry and wet starch, 5g of sesame oil, 1 egg, 50g of fresh soup.
【Preparation steps】 First, the fish is slaughtered, scaled, gilled, off-soiled, washed, chopped off the head and tail, peeled, deboned, and cut into shredded fish. Cut the melon and ginger into strips. 2. Put the shredded fish into a bowl, add egg white, salt, MSG, dry starch and mix with the sizing. Third, the wok on the heat, with oil slippery pan, under the oil to 50% hot, the fish under the pan slipped out. Leave a little oil in the pot, sauté the green onion slightly, add 50g of fresh soup, rice wine, salt, MONOS glutamate to boil, use a little wet starch to outline the sauce, add fish and melon ginger shreds and stir-fry, turn it upside down a few times, drizzle sesame oil, and put it on the plate.
【Dish name】Stir in crispy eel
【Ingredients and accessories】 Main ingredients Net fresh fish shreds 250g. Seasoning 800g vegetable oil (actual consumption of about 60g), flavor clear 2g, sesame oil, oil 15g each.
【Preparation Steps】 (1) Put the shredded eel into a frying spoon that is cooked to 9 ripe and fry for half a minute, then put it in hot water and soak it slightly, then put it in a hot oil spoon and fry it crisply, remove it and drain the oil plate. (2) Mix soy sauce, sesame oil, and MSG into a sauce and cook the fried eel shreds.
【Dish name】Chrysanthemum bluefish
【Ingredients and accessories】 Ingredients: 1 piece of fish with skin (about 350g in weight). Seasoning: 6g salt, 150g sugar, 100g tomato paste, 7.5g balsamic vinegar, 10g green onion, 10g garlic, 80g dry starch, 75g pork broth, 40g water starch, 10g sesame oil, 1500g cooked lard (about 200g).
【Preparation steps】 (1) Put the fish skin down, use the knife to cut the fish skin, cut the fish skin with 4 knives per piece, cut into 10 pieces, and then cut the fish pieces straight to the fish skin (the knife spacing is about 0.7 cm, can not break the skin), stick dry starch, shake off the residual powder, and become a chrysanthemum fish blank. Place vinegar, sugar, salt, tomato paste, pork broth and water starch together in a bowl and stir to form a seasoning. (2) Heat the pot on a high heat, scoop in the cooked lard, when it is 70% hot, shake the chrysanthemum fish raw blank, put the skin down into the oil pan, fry until yellow, fish out and plate. Take another wok and heat it on high heat, scoop in 25g of cooked lard, add green onion and garlic and stir-fry until fragrant, pour in the sauce and stir well, pour 15g of cooked lard and sesame oil and mix, pour on the chrysanthemum fish.
【Dish name】Stir-fried eel shredded with coriander stalks
【Ingredients and accessories】 Main ingredients Live eel 800g, coriander stalk 50g. Seasoning Cooked oil 900g, (actual consumption of about 80g), garlic paste 10g, soy sauce 10g, cooking wine 15g, salt 4g sugar 2g, pepper 1g, monosodium glutamate 4g, wet starch 20g, sesame oil 30g.
【Preparation steps】 (1) After killing the live eel, remove the internal organs and back bones, cut into thin wires with the tip of the knife, add 2g of salt and wet starch, and mix well. Wash the coriander stalks and cut into 3 cm long pieces. Use a bowl to mix cooking wine, sugar, monosodium glutamate, salt and warm starch into a marinade, (2) When the cooking oil is 70% hot in a stir-frying spoon, pour in the eel, quickly cook, and then pour out the drainage oil. (3) Sauté the garlic puree with the original spoon, then pour in the marinade, add the eel and coriander stalks, stir-fry a few times, drizzle with sesame oil, put in a pot, sprinkle with pepper and serve.