[How to make braised scallops delicious]

[How to make braised scallops delicious]

Teriyaki is a way of cooking. There are many teriyakis. Vegetables, potatoes, eggplants, and other meats can basically be stewed. Among them, stewed fish is a common practice of fish products.

Braised braised fish is one of the dishes. The meat is very tender and tastes delicious. The biggest advantage is that the fish has fewer spines and only one big spine, which is safe to eat.

So how to make braised fish with fish?

Braised fish with tender body fat and delicious taste, with the exception of the large bone in the middle, the fish body has no fine spines, which is very suitable for children and those who are afraid of fish bones.

The teriyaki braised fish is tender, jujube red, salty and sweet.

The dish is red and bright, the fish is delicate and tender, and the taste is salty and sweet.

Seaweed is a kind of marine fish with high nutritional value. It is generally used for steaming, braising or dry frying. Regular seaweed can be used for appetizing, warming the stomach and moisturizing the skin.Disease has a beneficial effect.

The fish with tender body fat is delicious, with the exception of the large bones in the middle and spines on the back. The fish body is free of fine spines. It is very suitable for children and those who are afraid of fish bones.Sweet taste.
The dish is red and bright, the fish is delicate and tender, and the taste is salty and sweet.
Regular ingredients: strip fish (1, 544 g), shallots (1/2), ginger (5 pieces), garlic (2 cloves), shallots (1), marinade: salt (1/3 tablespoon), cooking wine(1 tbsp), soy sauce (1 tbsp), raw flour (1/2 tbsp), fish sauce with fish and fish: sugar (1/3 tbsp), salt (1/3 tbsp), cooking wine (1 tbsp), raw flour (1/ 2 tablespoons), soy sauce (1 tablespoon) seasoning: oil (1 bowl) 1, wash and dry fried fish, and you can use paper towels to absorb the water.

Another option is to wrap the flour so that it won’t break easily because of water.

Fill the pan with oil, heat, and fry the fish. Turn the noodles once and fry until golden on both sides and set aside.

2, change the new oil, put onion ginger garlic, stir-fry, and stir-fry fish.

Add soy sauce and vinegar to the wine, simmer for a while, add the right amount of sugar and salt, stir fry a few times, add water, level with the fish.

Heat the soup to concentrate the sauce and serve.

Note: It is best to be an anchovy, smaller and delicious.

Frying is very important. Wrap a little flour. It is thin and crispy.

Method 2 1. Cut the fish into 5 cm long sections, add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and 1/2 tablespoon of raw flour, marinate, and marinate for 15 minutes; ginger slices, chopped garlic,Cut the shallot into sections.

2. Take an empty bowl and add 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1/3 tablespoon of sugar, 1/2 tablespoon of raw flour, 1 tablespoon of soy sauce and 1/2 cup of water, along with onion segments, ginger slices and garlicMix well into sauce.

3. Beat the eggs into a bowl and beat them into an egg mixture for later use. Cut the onions to the head and tail, cut into sections and shred them.

4. Heat 1 bowl of oil in the pan, first wrap the fish with a layer of egg liquid, and then fry it in the pan until golden brown on both sides. Raise and drain the oil.

5, pour the remaining oil in the pot, stir-fry the shallots, pour in the fish and the prepared sauce, boil over high heat and simmer for 5 minutes until the soup is thick and can be served.

Tips: 1. There is a layer of silver-white oil on the surface of the fish. It contains an anti-cancer ingredient, which can effectively treat acute leukemia and other cancers. Do not use strong scrubbing when cleaning.

2. Don’t fry fry scalloped fish. Wrap the scalloped fish with egg paste or egg liquid, and then fry in the pan until cooked to avoid the loss of silver fat from the scalloped fish.

3, the fried fish fried fish: should be fried with a large fire, lock the surface of the fish, and then slowly fried with a small fire, so that it is fully fried.

4. When buying, it is best to use a fish with wide body, bright eyes, white body and bright silver pink film; if the fish is yellow, matte, mucus, red meat, black gills, and broken belly is inferior banded fish, it is not suitableedible.

In addition, people with ulcers and tadpoles are advised to eat less fish.