Braised tilapia(hong shao luo fei yu )

Braised tilapia method:

Raw materials for making braised tilapia

1 tilapia (about 600g); 1 / 2 red pepper; 3 chives; 1 small piece of ginger; 3 cloves of garlic

Ingredients for making braised tilapia:

30 g edible oil, 1 tsp sesame oil (3 G), 1 tsp soy sauce (3 G), 2 tsp cooking wine (6 g), 1 tsp pepper (3 G), 1 tsp refined salt (3 G), 1 / 2 tsp sugar (1.5 g), 1 / 2 tsp monosodium glutamate (1.5 g)

Processing steps of braised tilapia

1. Clean tilapia and cut it 3 times obliquely on both sides of tilapia; wash and cut scallion into sections; wash and slice ginger, garlic and red pepper;

2. Add oil to the pan and heat it up. Fry the fish until both sides are golden;

3. Leave a small amount of oil in the pot, saute onion, ginger, garlic and pepper, add soy sauce, cooking wine, sugar, pepper, salt, monosodium glutamate and water to boil;

4. Put in the fried tilapia, cook it over low heat until it tastes good, then take it out and put it on a plate. Boil the remaining soup until it is thick. Pour sesame oil on the tilapia and pour it on the fish.

The characteristics of braised tilapia are as follows

The taste is mellow and the color is ruddy.

When making tilapia in brown sauce, you should pay attention to:

Fresh tilapia is delicious whether it is used for frying, frying, braised or boiling.

Braised tilapia

Braised tilapia is a home dish, the main ingredient is fish, ingredients are chives, medlar, red pepper and so on.

Material Science

Main ingredient: fish

Ingredients: chive, medlar, red pepper

Condiments: oil, soy sauce, salt, sugar, vinegar, baijiu.

practice

1. Wash the fish, control the water and cut the fish.

2. Heat the oil, grab the tail of the fish by hand, and drizzle the oil on the net with a spoon. The purpose is to fry the fish over low heat after they are out of the pot, so that the skin is not easy to fall off.

3. Put some ginger slices, garlic flake, fried fish in the pan, add some soy sauce to the side, and add the sauce to the pot with the Baijiu and vinegar. The peach is sprayed with fingers to block the mouth of the pot and add to the pot. But when you spray the Baijiu, you must pay attention to it. Sometimes it will start a blaze. Oh, be careful. Fish body, add some salt, sprinkle some chives and coriander after collecting juice.

Characteristics of dishes

Full of color and fragrance

nutritive value

Rich in nutrition

practice

Ingredients: 1 tilapia (about 600g), 1 / 2 red pepper, 3 chives, 1 small piece of ginger, 3 cloves of garlic,

Seasoning:

30 g edible oil, 1 tsp sesame oil, 1 tsp soy sauce, 2 tsp cooking wine, 1 tsp pepper, 1 tsp refined salt, 1 / 2 tsp sugar, 1 / 2 tsp monosodium glutamate,

Method:

1. Clean the tilapia, and make 3 oblique cuts on both sides of the tilapia,

2. Wash and cut scallion into sections, wash and slice ginger, garlic and red pepper,

3. Add oil to the pan and heat it up. Fry the fish until golden on both sides,

4. Leave a small amount of oil in the pot, saute the onion, ginger, garlic and pepper, then add soy sauce, cooking wine, sugar, pepper, salt, monosodium glutamate and water to boil,

5. Put in the fried tilapia, cook it over low heat until it tastes good, then take it out and put it on a plate. Boil the remaining soup until it is thick. Pour sesame oil on the tilapia and pour it on the fish.

characteristic:

The taste is mellow and the color is ruddy.

Chef one touch:

Fresh tilapia is delicious whether it is used for frying, frying, braised or boiling.

Practice 2

Materials used

Tilapia 600g

accessories

1 tsp salt

Proper amount of cooking wine

1 tsp starch

1 tsp sugar

1 tablespoon soy sauce

2 tbsp vegetable oil

Practice of braised tilapia

Wash tilapia inside and outside after you buy it

After washing, make a flower knife and draw deeper in the thick part of the meat to make it taste better

Put salt on the knife and control the water slightly

When there is not so much water on the fish surface, spread a layer of sweet potato starch

Heat up the frying pan, pour in some vegetable oil, and then fry the fish until golden on both sides. If you think the fish is still stuck at the bottom of the pan, don't turn it over. That means it hasn't been fried well. The fried fish is wrapped in a golden shell, which can turn it over easily and is not easy to break when boiling

Add a large bowl of water to the frying pan, pour in a proper amount of cooking wine, a spoonful of sugar, a spoonful of soy sauce and a proper amount of salt, bring to a boil, then put the fried fish in the pan, cover it and cook for about 10 minutes

In the process of cooking fish, always open the lid of the pot and pour the soup on the fish. In this way, even if the fish is not turned over, it will taste delicious. If the fish is too big and turned over, it will break easily

When there is only a small bowl of soup left, take out the fish and put it on the plate

Thicken the remaining soup with starch

Finally, pour the sauce evenly on the fish, and a simple and delicious braised fish is finished

Cooking skills

In addition, for freshwater fish, one of the most important treatment steps for aquaculture fish is to wash the black film in the belly of the fish that has been dissected and bought until it shows a white appearance. The inside is the outside, and the outside should be scraped back and forth with a kitchen knife from the end to the end. At this time, you will find the black mud like smelly substances, which are all kinds of algae and microorganisms attached to the fish. After these treatments, the fish line is basically dispensable. When you are in a good mood, you can take out the white fish line in the middle of the fish by the way when you are in a flower knife. It doesn't matter if you don't take out the fish line. It doesn't have much impact on the taste.

 

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Luo Fei Yu