Braised fish block(hong shao yu kuai )

Braised fish in brown sauce

Raw materials for making braised fish Nuggets:

Silver carp (or other fresh fish) 750 grams.

Ingredients for making braised fish block

Peanut oil, soy sauce, monosodium glutamate, cooking wine, sugar, vinegar, starch, soup, bean paste, pepper, scallion, shredded ginger, garlic.

The steps of making braised fish block are as follows:

(1) Kill the fish, wash and cut into pieces.

(2) Heat up the oil in the frying pan, stir fry the onion, ginger, garlic and bean paste to get the flavor, then stir fry the fish pieces for several times, add soy sauce, cooking wine, sugar and soup to make it eight mature, thicken the pan, cook some vinegar, and put monosodium glutamate to make it out of the pan.

The characteristics of braised fish are as follows

The color is slightly red and the taste is salty and fragrant.

Braised fish block

Braised fish in brown sauce is a kind of Shanghai dish, which was widely spread to the whole country and became a household dish on the common people's table. Braised fish is usually made from grass carp, with a little dry pepper and soy sauce.

practice

Practice 1

Food preparation

Ingredients: 350g middle part of net fish (black carp or grass carp), 50g cooked bamboo shoots, 15g wet starch

Seasoning: 5g minced ginger, 5g scallion, 20g sugar, 50g soy sauce, 1.5g monosodium glutamate, 30g Shaoxing wine, 60g vegetable oil

Production steps

1. Cut the fish into cubes (about 5 cm long and 3 cm wide);

2. Heat the pan over a high heat, slide the pan, add a little oil, and fry the fish;

3. Sprinkle minced ginger, simmer in wine, add soy sauce and sugar, add a spoonful of boiling water, and turn the heat down to cook the fish;

4. Use high heat to thicken the soup, sprinkle with scallion, add monosodium glutamate, thicken with wet starch, pour bright oil and serve.

matters needing attention

Fry fish in order to avoid sticking to the pot, heat the pot first, wipe the pot with ginger slices, then put oil, and then put fish pieces after the oil is heated. To have the skin side down, fry the fish in a good side and then turn the other side. When frying fish, use a small fire, so that the fish is not easy to touch the pot.

Practice 2

Food preparation

Ingredients: grass carp, black fungus

Seasoning: salt, cooking wine, soy sauce, vinegar, ginger and garlic, Chinese prickly ash, dry pepper, pepper, scallion, sugar, water starch, scallion.

Production steps

1. Wash grass carp, cut into small pieces, add wine, salt, soy sauce, vinegar, ginger, pepper pickled taste;

2. Soak black fungus, tear small pieces and set aside; 3. Put proper amount of oil in the pot, heat up, fry the salted fish until golden, then remove and drain the oil;

4. Leave a little oil in the pan, add ginger, garlic and dry pepper, stir fry until fragrant, then fry the fish;

5. Add black fungus, wine, soy sauce, a little salt, sugar, pepper, and then add water until the soup is slightly thick;

6. Thicken with starch and add water. Add a little scallion and put on a plate.

Practice 3

Health benefits:

Ginger: anti emesis, expectorant cough, cold dispelling and surface relieving soy sauce: boosting blood pressure, tonifying blood, tooth protection vinegar: xiaoshiji, detoxification, tonifying blood

Ingredients:

Recipe:

1. Cut the washed fish into pieces, put them in a basin and marinate them with salt, white pepper, cooking wine and shredded ginger for half an hour

2. Mix the salted fish with proper amount of starch

3. Put more oil in the pot than usual. When the oil is hot, put in the fish. Fry it over low heat until both sides are golden. Take out and set aside

4. Green onion, ginger, garlic, chopped. Add oil and stir fry ginger, garlic and green onion

5. Fry the fish well in the pan

6. Mix soy sauce, oyster sauce, sugar, a little starch, vinegar and some water to make juice (this can be adjusted in advance)

7. Pour into the fish in the frying pan. Medium and small fire until the juice is collected

8. Add monosodium glutamate and favorite dishes and stir fry evenly. (if there are garlic sprouts at home, I put some. I can also put green onions, green peppers, etc.)

Practice 4

Main materials

A grass carp

accessories

Ginger salt

Scallion sugar

Old and fresh

Cooking wine

Procedure of braised fish in brown sauce

1. Slice the ginger, roll the scallion into a small knot, wash the fish, remove the black film inside the stomach, wipe the water on the surface, and cut into sections. Put some oil in the pan, saute ginger slices, fry the fish over high heat, fry both sides.

2. Put cooking wine, proper amount of soy sauce, sugar after boiling, put water, onion knot, probably not more than 2 / 3 of the amount of fish.

3. cover the pan and turn it into a medium heat after the fire is fired. Drain the sauce on the surface with a spoon and cover it and continue to cook.

4. Cook for about ten minutes, remove the lid, add salt, pour the juice over the fish, collect the juice over high fire, and sprinkle with scallions before leaving the pot.

Tips

Tips: 1. When dealing with fish, you must remove the black film from the belly of the fish. First, it is very dirty. Second, if the black film is not removed, it will smell fishy. 2. Before frying fish, in order to avoid splashing oil, be sure to dry the water on the surface of fish with kitchen paper. 3. In the middle of cooking fish, pour the soup on the surface of the fish from time to time to make it more delicious.

nutritive value

Grass carp, also known as grass carp, and black carp, bighead carp, silver carp, known as China's four major freshwater fish. Grass carp feed on grass, so there are more grass carp in the north. The color of grass carp's back is dark brown, the edge of scales is dark brown, the chest and abdominal fins are grayish yellow, the lateral line is straight, the meat is white and tender, and the bone spines are few. It is suitable for chrysanthemum fish and other modeling dishes.

1. Grass carp is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients;

2. Grass carp is rich in selenium. It has the effect of anti-aging and beauty, and also has a certain preventive effect on tumor;

3. For the people with thin body and poor appetite, grass carp meat is tender but not greasy, which can appetizer and nourish.

Making tips

Choose grass carp

1. Fish watching. Some of the heavily polluted fish are abnormal in shape, with large head and small tail, bent spine and even deformity,

There are yellow epidermis and blue tail.

2. Look at the fish's eyes. The fish with full and protruding cornea and clear cornea are fresh; the fish without protruding eyeball, wrinkled cornea or congestion are not fresh.

3. Smell gills. The gill filaments of fresh fish are bright red, and the mucus is transparent, which has the salty smell of seawater fish or the earthy smell of freshwater fish; the gills of non fresh fish turn dark, which is grayish red or grayish purple, and the mucus is fishy.

4. Fish body. The surface of fresh fish has transparent mucus, and the scales are glossy and close to the fish, so they are not easy to fall off; the mucus on the surface of non fresh fish is mostly opaque, and the scales are not glossy and easy to fall off.

5. Pinch the fish. The fresh fish is firm and elastic, and the depression disappears immediately after finger pressing without peculiar smell; the non fresh fish is slightly loose, and the depression disappears slowly after finger pressing with a little fishy smell.

6. Look at the belly. The abdomen of fresh fish does not expand, and the anal foramen are white and concave; the anal foramen of non fresh fish are slightly protruding.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Yu Kuai