CATDOLL : CATDOLL: How to cook rohu

1. How to cook rohu fish

Material

The middle section of silver carp is about 1000 grams.

Ingredients: 500g mung bean sprouts, 250g celery,

Seasoning: ginger, onion, garlic, Pixian bean paste, pepper, dried red pepper, pepper, cooking wine, soy sauce, vinegar, sugar, salt, MSG, cooking oil, broth, a little cornstarch, 1 egg white

practice

1. Slice the fish meat and chop the fish bones into small pieces;

2. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white;

3. Blanch the celery and mung bean sprouts separately, then put them into a large pot for later use (I used another pot, you can choose your favorite vegetables as the base);

4. When the pan is hot, add a large amount of oil (three or two times the amount of oil you normally use for cooking). When the oil is hot, add three spoons of Pixian bean paste and stir-fry until the oil turns red (chopped pickled peppers can be used as well);

5. Add chopped red pepper, Sichuan peppercorns, scallions, ginger slices, and garlic slices and stir-fry over medium-low heat;

6. After the aroma comes out, add the fish fillet and stir-fry, turn to high heat, add cooking wine, soy sauce, pepper, and sugar and continue to stir-fry for a while;

7. Pour in boiling water, add a little stock, salt, vinegar, and MSG, and boil again (Pixian bean paste is salty, so be careful to use less salt);

8. Keep the fire high and add the fish slices one by one;

9. Use chopsticks to spread the fish slices (be careful not to break them into pieces);

10. After the pot boils, turn off the heat immediately and pour the cooked fish and all the soup into the bowl containing the vegetables;

11. Sprinkle with coriander and toasted sesame seeds;

12. Heat the oil in another pan, add the chopped red pepper and Sichuan peppercorns, fry over low heat until fragrant, remove from heat immediately after the oil is hot, and quickly pour into the bowl containing the fish. (Be careful not to burn the red pepper and Sichuan peppercorns)

2. How to make tilapia, online

Steaming

1. Ask the fishmonger to prepare the fish for you. When you get home, make a few diagonal cuts on the belly of the fish and one cut on each side of the back of the fish.

2. After the water in the steamer is boiled, put the processed fish in the steamer, put a few slices of ginger on the surface and steam for 10 minutes; after steaming, drain the excess water.

3. Put the chopped green onion and ginger on the surface of the steamed fish

4. Put more vegetable oil in the wok than for cooking. When the oil is hot, pour the hot vegetable on the surface of the fish.

5. Pour steamed fish soy sauce on the fish according to your taste, garnish with coriander, and enjoy.

Braised

1. Wash the tilapia and set aside

2. Pour a little cooking oil into the double-sided pan, add the tilapia, scallions and ginger, close the lid and turn on medium heat.

3. After frying for 5 minutes on each side, open the lid and pour in the prepared braised sauce (vinegar, sugar, salt, dark soy sauce, water), close the lid again, fry for 5 minutes on each side, then open the lid to collect the thick sauce (about 2 minutes), then you can serve it on a plate

Cooking Tips

1. Tilapia, also known as African crucian carp, has very tender meat and is very good for braising, frying, grilling, or steaming. It is a good source of protein.

2. A double-sided pan is very convenient for making braised fish. There will be no oil splashing when frying the fish. If you don’t have a double-sided pan, you can also use this method with an ordinary pan.

3. The double-sided pot has very good sealing performance and a micro-pressure principle. The preparation is quick and the meat is particularly tender. During the whole operation, the fire must not be too high, just keep it at medium heat.

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3. How to make sweet and sour tilapia delicious

Ingredients

Tilapia

500g

Excipients

Oil

Moderate

Salt

Moderate

starch

Moderate

Cooking wine

Moderate

Tomato sauce

Moderate

Softened sugar

Moderate

onion

Moderate

ginger

Moderate

step

1. Wash the tilapia, cut open its belly and clean it.

2. Cut the fish into pieces, add two pieces of ginger, four sections of green onion, pour in cooking wine, and marinate with salt for ten minutes

3. After marinating, add three spoons of starch and flour and adjust until the sauce is thick

4. Take a small bowl and add five spoons of ketchup, then add three spoons of sugar, add appropriate amount of hot water to mix the ketchup and set aside

5. Heat up the oil in a pan, add a few slices of ginger, and when bubbles appear around the ginger slices, you can fry the fish.

6. Dip the fish pieces in the batter and fry them in a pan.

7. Fry the fish until golden brown, remove from the oil

8. Take another pot, pour in a little oil, pour in the tomato juice after the oil is hot, and stir until the juice thickens.

9. Turn off the heat when the sauce is thick, pour the fried fish pieces into the pot and dip them in the sauce before serving.

Tips

When frying food, high heat is good for crispy, and medium or low heat is good for deep frying. So when the oil is warm, switch to medium or low heat, and turn to high heat when it is crispy.

4. Urgently looking for tilapia recipe

Steamed Tilapia

Main ingredients: 1-2 tilapia

Ingredients: sliced ​​ginger, chopped green onion, a few slices of lard or fat, a few soaked fragrant rice,

Ham slices

Method: Kill the tilapia, cut open its belly, clean it, make several cuts on both sides, place it in a soup plate or a large bowl, add various ingredients on top, and steam it for about 15 minutes. It is best to dip it in ginger vinegar when eating.

Dry-fried tilapia:

Ingredients: Tilapia

Ingredients: Chinese mustard, pork fat, red pepper, scallion, garlic, ginger, peanut oil, soy sauce, cooking wine, vinegar, sugar, MSG

practice:

Kill the fish and clean it, cut the Chinese mustard greens into small pieces, dice the fat pork, and break the red dried pepper into three pieces. Then, heat the oil in a pan until it is 80% hot, add the fish, and fry until both sides are yellow. Add the fat cubes to the pan and stir-fry, add various ingredients (Chinese mustard greens are put separately), stir-fry briefly, add a little water, then add the fried fish, cover with Chinese mustard greens, and simmer until there is little soup, then it is ready to be served.

Boiled Tilapia

Ingredients: Tilapia, preferably live fish.

Ingredients: bean sprouts, or vegetables of your choice.

Seasoning: ginger (a large piece, pounded and sliced), garlic (a head, just pounded, no need to cut), some green onions, chili peppers (or chopped peppers), Sichuan peppercorns, dried red peppers, chili powder, salt, MSG, pepper, cooking wine, soy sauce, a little vinegar, cooking oil

Also needed: cornstarch, cooking wine, a little salt, and one egg white.

practice:

1. Kill the fish, clean it, chop off the head and tail, slice it into fish fillets, and chop the remaining fish fillets into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on a separate plate and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large bowl, sprinkle some salt according to personal taste, and set aside.

3. Add three times the amount of oil you normally use for cooking in a clean wok. When the oil is hot, add three tablespoons of broad beans (or chopped and fried) and sauté until fragrant. Add ginger, garlic, onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor comes out, add the head, tail and fish fillet, turn to high heat, stir well, add cooking wine and soy sauce, pepper powder, and sugar in appropriate amounts, continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). When the water boils, keep the heat high, add the fish fillets one by one, and use chopsticks to spread them out. Turn off the heat after 3-5 minutes. Pour the cooked fish and all the soup into the large pot that just contained the bean sprouts.

4. Take another clean pot and pour half a pound of oil (the specific amount of oil depends on the size of the prepared container. When poured into a large basin, the fish and bean sprouts should be completely submerged. You can visually estimate). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chilies (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of peppercorns and chilies. Be careful not to use too high a heat to avoid burning.

5. When the color of the pepper is about to change, turn off the heat immediately and pour the oil and Sichuan pepper in the pot into the large bowl containing the fish.

Tilapia in Tomato Sauce

Ingredients: 1 tilapia (coat the whole body with half a teaspoon of salt)

1 onion (diced)

1 green pepper (diced)

Tomato sauce

practice:

1. Fry the tilapia until cooked through and remove from the pan.

2. Fry the diced onions and green peppers, add appropriate amount of tomato sauce, stir-fry slightly and pour it on the fried fish.

Shacha Tilapia

Ingredients: 1 tilapia, 1 can of shacha sauce, 2 teaspoons of sugar, soy sauce, a little water

practice:

1. Fry the tilapia on both sides until golden brown and half cooked.

2. Add a little soy sauce and water until the fish is half covered.

3. Add 2-3 spoons of shacha sauce and 2 teaspoons of sugar

4. After adding all the seasonings, simmer over medium heat for about 5-10 minutes, depending on the size of the fish, until the fish is cooked.

Tomato Tilapia

Ingredients: Onion, ginger, garlic, coriander, 2 tomatoes, tilapia, red pepper

Seasoning: salt, rice wine, American sunflower oil

Cooking method

1. Cut ginger into shreds, green onion into sections, tomato into slices, garlic into slices, and fish body into diagonal slices for later use.

2. Heat oil in a pan, add the fish and fry over low heat for a while.

3. Season with salt, then add tomatoes, garlic, ginger, rice wine, chili peppers, and water, cover the pot and simmer for a while. Sprinkle with scallions before serving.

Beer Tilapia

practice:

Take a fresh tilapia, gut it, remove the gills and internal organs, but do not scrape the scales. Cut the fish into two even halves, making a few horizontal cuts on each half but not cutting it through, to keep the fish intact.

Sprinkle with shredded ginger and other seasonings, put into a hot pan with about three taels of tea oil and fry over high heat until the fish scales turn yellow and curl up.

Pour soy sauce on top, sprinkle with red pepper, pour in half a bottle of beer, cover the pot and simmer.