Tag Archives: Soy sauce

Sweet and sour fish approach

 

One of the sweet and sour fish is a common practice of fish, so sweet and sour fish, how to do? Sweet and sour fish in different places have different practices, here introduce the most common fish in sweet and sour sauce practices and detailed measures are as follows:
Making a sweet and sour fish raw materials:
1 ingredients: carp 1 only about 1 pounds.
2 ingredients: 20 grams of soy sauce, a white wine 15 grams, 5 grams of salt. Ingredients two: dry powder 75 grams, egg white 2.5. Ingredients: three grams of edible oil l00, vinegar 40 grams, 25 grams of sugar.
3 seasonings: 10 grams, 10 grams of chopped green onion mashed garlic, ginger 10 grams, 3 grams of salt.
Two the practice of sweet and sour fish:
1 the fish scales, to the internal organs, digging gills, wash with cold water. Every fish in the distance of 2.5 cm, straight first quarter after inclined cutting knife grain (ca. 1.5 cm deep), then brought a knife, so that the fish open, withdrawal of salt into the fish body, materials pickled after 2 minutes, take a clean cloth wipe dry moisture.
2 to two ingredients into protein paste, on the edge and the fish body evenly coated with a layer of. Wok pour oil, stir till the Qicheng hot, fry fish in hand, immediately opened its incision. You need to use a spatula to hold the fish, to avoid sticking to the pot, fried about 2 minutes. With a spatula to fish toward the edge of the pot, so that the fish in a bow, the fish back down, and then fry 2 minutes, then turn them over to the belly of the fish down, and fry 2 minutes; and then the fish flat, with a spatula will head into the oil fried 2 minutes to the fish all the golden yellow, take out into the tray.
3. The wok add oil, lit and heated, into the third ingredients chopped green onion, ginger, sugar, vinegar, soy sauce, wine, add a spoonful of Bantang, pot open hook water Qianfen, down into the garlic, pour hot oil, cooked into a sweet and sour sauce. The best fish in sweet and Sour Sauce Fried fast HERSHEY’S, the other by Chao Shao cooking, fish juice, and mature, in order to maintain its own characteristics.
4 finally, sweet and sour sauce poured on the fish.
The characteristic flavor of sweet and sour fish three:
The color is dark red, crisp and tender, fragrant, sweet and sour.

Steamed fish approach

Steamed fish approach

Eating fish is nothing more than a “fresh”, which is the best experience of steamed fish “fresh fish” approach. If you think the steamed fish is put in the pot steamed a trouble, that would be wrong, say you are not fluent in the diet is light, you simply is wasting Tianci food. Steamed fish and how to do? In fact, cooking steamed fish is a kind of knowledge, the fish to the ingredients, from put a disk into the wok, from the furnace to the virtual steam, each step all have is fastidious. Of course tastes can be according to their own preferences for the deployment, but duration and virtual steam but steamed fish “fresh” the basic guarantee, not the slightest careless. Let us Changsha Oriental cooking school senior cooks Ouyang masters teach you a authentic steamed fish approach.
A steamed fish made of raw materials:
1 ingredients: 500 grams of Grass Carp 1. We usually choose Grass Carp, fish too heavy or too light is not easy to grasp the raw and cooked.
2 ingredients: ginger, onions, mushrooms, meat at the end of the amount of grain.
3 seasonings: soy sauce, sesame oil, salt, lard, liquor, the amount of each.
Two steamed fish practices:
1 first deal with fish. Will kill the good fish washed, with a knife will fish spine from intra-abdominal cut, can prevent the steamed fish, due to the contraction of the fishbone and fish deformation, on both sides of the fish body wipe lard evenly, and then stained with a little white wine.
2. A little meat particles mixed into a little soy sauce, sesame oil, salt, ginger powder, mushroom last into the belly of the fish can more fresh taste of fish, but also make steamed fish is full.
. large pieces of ginger and green onions in the middle, cut grow uniform short of fine filaments, spread on the plate of fish, the fish into the disk and on the fish, sprinkle some onion ginger silk, mature both beautiful and tasty uniform.
4. The furnace is the key to steamed fish, and a lot of steamed vegetables, must be in the pot of water to open, then the fish into the pot and steam for 6 to 7 minutes immediately turn off the heat.
5 empty steam for 5 to 8 minutes after the pot, the prepared soy sauce, vinegar and a little oil poured over the fish. Have senior cook, senior technicians, grandmaster for backbone teachers of Changsha Oriental cooking school reminds you: so-called virtual steam is off the fire, don’t open the lid, and then steamed by Pan Yu Wen
Three steamed fish taste characteristics:
Tender tofu, incense, such as crab light and refreshing.
Four nutritional effects of steamed fish:
The composition and nutritional value depends on the type of steamed fish in the ingredients of the steamed fish. But the fat and cholesterol content is lower than that of steamed fish braised fish in soy sauce
One of the braised fish in soy sauce is a common practice of fish, then braised fish in soy sauce do? Braised fish in different places have different practices, here introduce the most commonly used three kinds of braised fish approach and detailed measures are as follows:

Steamed white crucian carp

Steamed white crucian carp

Raw materials: white crucian carp 1 (about 500 grams), ginger, green and red peppers, red onion slices, coriander paragraph, fresh soy sauce, peanut oil the right amount.
1, white crucian carp slaughter, wash, dry the water, readily wipe some salt on the fish, and then put the fish on a long plate.
2, the fish into the boiling water pot steamed, decanter out of soup (if soup less retained), put ginger, green and red peppers, red onion, coriander; will boil the peanut oil while hot poured on the fish, then topped with fresh soy sauce can be.
There are carp, spleen appetizer, diuretic swelling, relieving cough and asthma, tocolysis Tongru detoxification function, etc.. Carp and melon, onion soup to take, treatment of nephritis edema. Big carp scales to cooked stewed intestines hybrid suits, treat jaundice. Live carp, pig’s trotters soup ingestion treatment of pregnant women less milk. Carp and the end of a little soup Chuanbei taking cough, asthma.