Sweet and sour fish is tender, sweet and sour, and no fishy taste, can be appetizing, its method is simple, the taste belongs to the sweet and sour flavor, the method belongs to the roasted vegetables, but how to make sweet and sour fish is the best, the following teaches you how to make it. Shoe shop: lv6221716
1. Sweet and sour fish
Ingredients: 1 carp 1/2 carrot 2 cloves of garlic (pea is best)
Accessories: shallots, ginger to taste Three spoons of sugar Two spoons of vinegar One and a half spoons of tomato sauce One and a half spoons of salt appropriate amount of cooking wine Appropriate amount of pepper Appropriate amount of starch
Production process:
1, the fish to scale, gills, remove internal organs and wash
2. Use a knife to cut a knife in the direction of the fish head about 3 cm apart
3: Spread cooking wine, pepper and salt evenly on the fish and abdominal cavity, add slices of green onion and ginger, and marinate for 20 minutes
4: Cut the carrots into small cubes and the garlic into about 5 mm segments
5, the starch plus water into a starch paste, with your hands on the fish, cut the place should also be smeared (starch paste is not too thin, otherwise you can not hang the paste)
6: Heat the oil in the pot, when it is 70% hot, carry the fish tail in one hand, and pour the oil on the place of the cutting knife with a spoon in the other hand until the fish meat is turned out and fixed
7, put the fish into the pot, low heat fry until the fish is cooked (try not to turn over, to prevent the fish from breaking, you can use a spoon to continuously pour hot oil on the top of the fish, if you want the finished product is placed down the abdomen, put the abdomen open and put it into the oil pot)
8: Turn up the oil temperature, put the fish in the pot again and fry on high heat, fry the crust and put it on the plate)
9: Leave a little oil in the pot and stir-fry the diced vegetables
10: Sauté the tomato sauce in a pot, pour in the right amount of boiling water, add sugar, vinegar and salt
11, after the sweet and sour sauce is boiled, add the appropriate amount of water starch to burn until thick, you can add some cooked oil to make the soup oil bright
12. Pour the sweet and sour sauce evenly over the fish
13, universal vinegar juice: 1 wine, 2 sauce, 3 sugar, 4 vinegar, 5 water (that is, with 1 part cooking wine, 2 parts soy sauce, 3 parts sugar, 4 parts vinegar and 5 parts water to make the juice)
2. Sweet and sour carp
Ingredients: Yellow River carp 1000 g Ginger 10 g Green onion 15 g Minced garlic 10 g
Excipients: 5 grams of refined salt 10 grams of soy sauce 40 grams of sugar 40 grams of vinegar 150 grams of clear soup 60 grams of wet starch 100 grams of peanut oil
1, carp to scale, open the chamber to take out the internal organs, dig out the two gills to wash, every 25 cm, first straight section and then obliquely cut into knife flowers. Then lift the tail of the fish to open the knife edge, sprinkle the fine salt into the knife edge and marinate slightly, and then evenly apply wet starch around the body and knife edge of the fish
2: Add peanut oil to a wok. When the medium heat is 70% hot, put the fish tail in the pot with your hand and open the knife edge. Hold the fish with a spatula to avoid sticking to the bottom of the pan, fry for 2 minutes, push the fish to the edge of the pan, the fish body is square, then fry the fish back to face down for 2 minutes, then lay the fish flat, use the spatula to press the head into the oil and fry for 2 minutes, when the fish are all fried to a golden brown, fish out and put on the plate
3, leave a small amount of oil in the frying pan, when the medium heat is 60%, add green onion, ginger, minced garlic, refined salt, soy sauce, add clear soup, sugar, high heat and boil, put wet starch and stir well, cook into vinegar to become sweet and sour juice, quickly pour on the fish can be
3. Sweet and sour fish strips
Ingredients: 450 g net fish meat 25 g egg yolk
Seasoning: starch 30 g Peanut oil 200 g Green onion 10 g Ginger 10 g Soy sauce 10 g Clear soup 100 g Sugar 65 g Vinegar 40 g
1: Wash the fish and cut into strips of 4 cm long and 1 cm wide and thick
2: Use egg yolk and starch to make egg yolk paste and set aside
3: Add peanut oil in a wok and heat to 80% heat (about 200 ° C), dip the fish strips into the egg yolk paste and fry them until they are golden brown, drain the oil
4: Leave a small amount of oil in the wok, sauté a few times with green onion and ginger after heating, add soy sauce, clear soup, sugar and boil, hook the wet starch into a thick mustard, cook in vinegar, pour the fried fish into the pot and turn it into the dish
4. Sweet and sour fish fillet
Ingredients: Dragon fish 200g sugar 15g
Excipients: Salt 3g Vinegar 30ml Cooking wine 5ml Light soy sauce 10ml Dark soy sauce 5ml Dry starch 30g Wet starch 15ml Green onion 5g Ginger 5g
1: Wash and cut the longli fish into small pieces, wipe the surface moisture with kitchen paper, and then roll it in the dry starch so that the surface is stained with starch
2: Pour an appropriate amount of oil into the frying pan, when the oil temperature is 50% hot, put the fish pieces into the frying until the surface changes color and then drain the oil. If you use an air fryer, put the starchy fish pieces into the fryer and remove them for about 15 minutes at 200 degrees, during which you need to turn the noodles or pad the tin foil
3: Mix sugar, salt, vinegar, cooking wine, soy sauce, soy sauce and starch evenly, and mix into a bowl of juice for later
4: Put a little oil in the wok, put the chopped green onion and ginger into the sauté to make the aroma, then pour the bowl juice in, boil over high heat until bubbling, if the juice is small, you can add 1-2 tablespoons of water appropriately
5: Pour the fried fish pieces into the pot, stir-fry evenly and then out of the pan
5. Sweet and sour fish nuggets
Ingredients: grass carp 700 g
Accessories: Salt, cooking wine 1 teaspoon Dry starch 1 tbsp tomato sauce 2 tbsp water 200ml white vinegar 2 tbsp water starch 2 tbsp sugar
1: Wash the grass carp, remove the skin and bones, and cut into 1 cm thick slices
2: Put the fish into the pot, then add half of the salt, cooking wine, starch and mix well and marinate for 20 minutes
3: Pour a little oil into a saucepan, heat over high heat to 70%, then add the fish cubes
4: Fry over low heat until golden brown on both sides, drain, put the tomato sauce into a small bowl, add water, sugar, white vinegar and salt to form a sauce
5: Heat another pot, pour in a little oil, pour in the mixed juice, stir well, drizzle with water starch
6: After thickening, drizzle the sweet and sour sauce on the fish pieces and sprinkle some white sesame seeds
6. Sweet and sour fish rolls
Ingredients: 1 cinnamon fish (about 1.5 kg) 1 cucumber (about 150 g).
Accessories: 20 grams of cooking wine 1.5 grams of refined salt 100 grams of sugar 70 grams of vinegar 10 grams of tomato sauce 10 grams of green onion and ginger 10 grams of wet corn flour 2 egg whites 1 kg of peanut oil (about 50 grams) 250 grams of clear soup
1, scrape off the scales of the cinnamon fish, open the stomach and gills, wash with water, chop off the head and tail, remove the bone spurs and peel, use the blade into 1 inch 5 minutes long, 1 inch wide, 1 point thick rectangular piece, a total of 20 pieces, put into a bowl, add cooking wine, fine salt each a little, marinate for 10 minutes
2: Wash the cucumber with water, cut it into 1-inch and 5-minute long pieces, then peel the cucumber slices, cut them into strips with a diameter of 2 minutes, cut a total of 20 sticks, put them in a bowl, add a little salt, and marinate for 5 minutes
3: Place the marinated fillets flat on the vegetable pier. Put a cucumber strip in the middle of each fillet and roll up the royal slices to make a total of 20 pieces. Place the egg whites in a bowl and add 90 g of wet corn flour to mix well into an egg white paste
4: Sit in a sauté pan, inject peanut oil, when it is 70% hot, put the fish rolls and fish head and tail wrapped in egg white paste and fry them in the oil pan and fish out. When the oil is boiled to 80% hot, then add the fish roll, fish head, fish tail to fry it, fish it out when it is golden, control the net oil, and code the fish head and tail on both sides of the fish dish, and the middle code on the fish roll to form a whole fish shape
5: Leave a little bottom oil in the sautéing pot, add the minced green onion and ginger and fry it slightly, then pour in the clear soup, add cooking wine, salt, sugar, tomato sauce and vinegar, boil on the heat, dilute the corn flour with water, pour it into the pot, drizzle with hot peanut oil, pour on the fish body, fish head and tail
Seven, the simple practice of sweet and sour fish
Ingredients: 1 yellow croaker (can also be used grass carp, carp, etc.) (weighs about 750 g)
Accessories: 125 grams of sugar 50 grams of vinegar 10 grams of green onion 10 grams of ginger 3 grams of salt 15 grams of cooking wine 10 grams of soy sauce 10 grams of oil, starch, ginger juice each appropriate amount
1, the fish to remove phosphorus, fins, gills, internal organs wash, the two sides of the fish body every 2 cm cut a knife to the fish bone, and then cut 1.5 cm smooth bone, so that the fish meat up
2: Heat the oil for 7-8 years, fry the starchy fish over low heat and fish in the kitchen dish
3, leave the bottom of the oil to heat, add green onion, ginger minced stir-fry, green onion, ginger minced fishing out, put in soy sauce, sugar, salt, cooking wine, vinegar, ginger juice, boil water starch to make sweet and sour sauce, pour on the fried fish
The above is the production process of sweet and sour fish, welcome to add, if you like it, pay attention to and leave a message, your attention and comments are the motivation.