What ingredients do you need to learn to make the marinade of grilled fish with charcoal fire?

Here are nine ways to roast fish. In the formula, the raw materials are all grass carp with a ratio of 1250g, and the roasting method is exactly the same, but the side dishes, head and seasoning are slightly different.

● lobster sauce grilled fish

50 grams of Yangjiang lobster sauce, 60 grams of chopped green onion, 25 grams of garlic rice and 25 grams of red pepper rice.

250g of bean sprouts, 20g of celery or loofah.

Seasoning salt 15g, cooking wine 40g, mixed sauce 100g, spicy oil 50g, scallion oil 120g.

Mixed sauces: seafood sauce and bamboo sauce 10g, sweet noodle sauce and oyster sauce 15g, and secret grilled fish sauce 50g.

Suitable for salty and slightly spicy, suitable for sale in major cities across the country.

● Dried bamboo shoots grilled fish

Dried bamboo shoots160g, green pepper strips 40g, red pepper10g.

Side dishes: 250g of soybean sprouts and 20g of celery.

Seasoning salt 15g, cooking wine 40g, spicy oil 50g, scallion oil 120g, cumin 20g, mixed sauce 100g.

The application object is salty and slightly spicy, with a strong smell of dried bamboo shoots, which is especially suitable for promotion in Jiangsu, Zhejiang, Fujian and Guangdong.

● Grilled fish with olive vegetables

Olive head150g, green pepper 50g and red pepper 50g.

The side dish is dried bamboo shoots and grilled fish.

Season with dried bamboo shoots and grilled fish.

The object of application is salty and slightly spicy, with olive fragrance, especially suitable for diners in Jiangsu, Zhejiang, Shanghai, Fujian and Guangdong.

● Grilled fish with pickles

200 grams of pickled cabbage, 30 grams of green pepper.

The side dish is dried bamboo shoots and grilled fish.

The seasoning is the same as the grilled fish with dried bamboo shoots, except that 40 grams of Chili noodles are added.

Remarks Pickles include pickled ginger, pickled radish and pickled cabbage, and the proportion can be adjusted according to the preferences of local diners.

The object of application is spicy and sour, especially suitable for promotion in northern cities.

● Grilled fish with Chinese sauerkraut

200 grams of sauerkraut, 50 grams of green and red pepper rings.

The side dish is dried bamboo shoots and grilled fish.

Season with dried bamboo shoots and grilled fish.

Applicable objects are especially suitable for promotion in the north.

● Spicy grilled fish

0/50g of dried chilli/kloc-,50g of chives and 5g of sesame.

The side dish is dried bamboo shoots and grilled fish.

Sauce made of pickled vegetables and grilled fish.

The applicant is full of spicy taste, especially suitable for recommending to northern diners.

● Spicy grilled fish

50g green pepper, 80g peanut, salt and pepper 10g.

The side dish is dried bamboo shoots and grilled fish.

The seasoning is dried bamboo shoots and grilled fish, with 20 grams of Chili noodles.

The applicant is salty and slightly spicy, which is especially suitable for promotion in cities that are not used to spicy food.

● Mustard grilled fish

150g mustard, 30g pepper and 25g green pepper.

The side dish is dried bamboo shoots and grilled fish.

Season with dried bamboo shoots and grilled fish.

Applicable objects are especially suitable for promotion in cities that cannot eat spicy food.

Whole fish with low pickled peppers

50g of crystal garlic, pickled pepper 100g, 20g of chopped green onion.

The side dish is dried bamboo shoots and grilled fish.

8 grams of seasoning salt, 60 grams of pickled pepper mixed sauce, 7 grams of cumin, 80 grams of cooking wine pepper noodles 10, and spicy oil.

Mix 5g pickled pepper sauce, 5g seafood sauce, 5g sweet noodle sauce, 3g barbecued pork sauce and 47g special grilled fish sauce.

Applicable objects are especially suitable for promotion in northern cities.

One-step slaughter

Slaughter fresh perch, clean it after bleeding, cut it from the back, keep the abdomen connected, lay the fish flat, and then cut a flower knife on the fish.

The second step is pickling.

Take purified water 1kg, add 50g onion and ginger slices, cooking wine, brandy 100g, 20g pepper noodles, monosodium glutamate, chicken essence, 30g cumin powder, 30g Chili powder, 300g soy sauce, lemon juice 15g, and 65438+ sugar.

The third step is baking.

Spread the salted fish on a special grilled fish clip, put it on a charcoal grilled fish stove, and turn it every two or three minutes to make it evenly heated. When the water in the fish body is slightly dry, brush the fish oil for the first time, brush the fish juice again after about 1 minute, continue to roast, brush the fish juice again, repeatedly roast until it is mature, and finally brush the fish oil again, sprinkle the fish material at the same time, and put the fish in a stainless steel plate. Because the water and oil of fish will be partially lost during roasting, it is necessary to brush oil and juice in time.

The grilled fish oil is made of salad oil 60g, onion oil 250g and peanut oil 100g.

Preparation of grilled fish juice: 400g onion ginger juice, 5g white sugar rice vinegar, 30g oyster sauce, 20g honey 10g apple vinegar, 25g mash juice and 2g salt.

● Grilled fish with millet pepper noodles 200g, spiced pepper noodles 30g, thirteen spices cumin powder 15g, curry powder 10g, salt 3g, and mix well.

Step 4: stir fry the bottom material.

At present, the grilled fish sold in our hotel has two kinds of bottom materials, one is pickled pepper and the other is spicy, both of which are acceptable to diners all over the country. Let's introduce them to you respectively.

● When the pot with pickled peppers is on fire, add salad oil 100g, onion slices 5g, ginger slices 5g, garlic slices 5g, pickled peppers Merlot sauce 20g, pickled peppers 15g, shredded millet, stir fry with low fire, add 500g of broth and 5g of medicinal powder, and then add sour beans. Thicken the fish with wet starch, pour it on the fish, sprinkle with 8 grams of fresh pepper, then heat 200 grams of sesame oil, pour it on the fish, sprinkle with 5 grams of sesame seeds and 30 grams of chives, put it in a special oven and light it.

Heat a spicy pot with low spiciness, add 50g of spiced red oil, heat, add 20g of ginger slices and garlic seeds, 30g of Zanzibei pepper, stir-fry with low fire, add 20g of bean paste and Merlot spicy sauce, stir-fry with low fire, add 50g of fresh soup, and add thirteen spices and cumin powder/kloc-. The pot is on fire, and 200 grams of sesame oil is injected. When heated to 40%, add 50 grams of dried pepper and 30 grams of green pepper, and stir fry with low heat. Then add 30 grams of onion, sesame 10 grams, 50 grams of onion segments, and stir fry over low heat. Pour into a plate, sprinkle with 30g fried peanuts and10g coriander.

● Mix 50 grams of thirteen spices and cumin powder, 30 grams of curry powder and 5 grams of maltol.

● Put 2kg salad oil into the spiced oil pan. When it is heated to 40%, add onion, ginger slices100g (or add a little dried onion) and simmer until fragrant, add 30g of pepper, cinnamon, Amomum villosum10g, 2 star anise and 5g of clove, simmer until fragrant, and naturally cool after taking out.

Remarks: When frying the base material, it is not advisable to have too much fresh soup, and it is best not to reach 1/3 of the fish. After eating grilled fish, you can also add fresh soup and rinse other raw materials, which is a combination of grilled fish and hot pot.

● Spicy grilled fish

The selling points are spicy, salty, fresh and fragrant. The smell of red and dried peppers comes to the nose, which greatly increases people's appetite, and then the spicy taste will make your lips feel like dancing. This kind of grilled fish is suitable for promotion in hot cities.

Raw grass carp 1 (weight about 1250g).

20g of onion and celery, 50g of pepper and 60g of dried pepper.

250g of bean sprouts, 20g of celery and 50g of bean curd skin.

8 grams of seasoning salt and cumin, 60 grams of spicy sauce, 50 grams of cooking wine, 0/0 grams of Chili noodles/kloc-0, and 80 grams of spicy oil.

Make 1. Slaughter the fish, slice it from the abdomen (the fish body is continuous), cut the fish body and bones after removing the internal organs, cut a flower knife on the inside of the fish, and marinate it with cooking wine 10 minute. 2. Put the fish on a grilled fish stove, clamp it with a grilled fish, sprinkle 3g salt, roast it with charcoal fire 1min, turn the fish over, sprinkle 3g salt, roast it for 2min, brush it with hot sauce, and sprinkle with cumin and Chili noodles; Do the same thing upside down, then bake it on both sides 1 min, put the small dish upside down on the fish, turn it upside down and take out the whole fish. 3. Side dishes and water; Put 30 grams of spicy oil in the pot, heat it until it smokes, put the blanched side dish in the pot, add 2 grams of salt, stir fry until fragrant, put it in a stainless steel plate, and spread the grilled fish on the side dish. 4. Add the remaining spicy oil into the pot, heat it until it starts to smoke, stir fry with a feeding head, pour it on the fish after taking out the pot, and put the stainless steel plate on the table of a small charcoal stove.

Before roasting the key fish, it is best to brush a little sesame oil on the grilled fish clip and the fish body to avoid adhesion between the grilled fish clip and the fish body.

● Hot sauce Sichuan Youlian brand hot sauce and secret grilled fish sauce are mixed according to the ratio of 1: 1.

Note: When the fish is cured, onions and other small materials or spices that can remove fishy smell can be added according to the local flavor.

Zhuge grilled fish adjuvant

Zhuge grilled fish won the "Jinding Award" in the 6th China Food Festival, and Chongqing Zhuge grilled fish spread all over the country, with branches in all provinces. The biggest feature of grilled fish is the use of barbecue and old oil. First, the raw materials were marinated to taste, then roasted to maturity in 1989, and finally poured with old oil and fresh soup, so that the finished dish not only had the fresh flavor of the raw materials in this province, but also had a unique burnt flavor and flavor. Moreover, the finished dishes are equipped with alcohol stoves, and diners can continue to rinse vegetables after eating fish, which has a unique flavor. At the request of the majority of netizens, I disclose it exclusively.

formula

Ingredients: about a catty and a half of fish, celery festival 15g, cucumber 15g, coriander, red pepper and chives 5g each.

Seasoning: 65,438+000 dried peppers, 65,438+05 dried peppers, 65,438+000 grams of Pixian watercress, 200 grams of old oil, 65,438+00 grams of monosodium glutamate and chicken essence, 65,438+00 grams of cooking wine, 5 grams of salt, and fresh and spicy chicken paste.

Production method: after killing a fish, scale it, cut it from the back, remove the internal organs, wash it, cut a flower knife, add 5 grams of wine, salt and monosodium glutamate, and blanch it 10 minute.

Two: roast the fish on the grill for 10 minutes until it is nine-ripe, brush with a layer of old oil (the brushing frequency can be changed according to the actual operation, and it is generally best to master it twice, the first time when the fish is roasted to five or six minutes, and the second time when it is almost cooked, so as to ensure that the fragrance of the oil can fully enter the fish), sprinkle with cumin powder, and then bake it on the grill slightly 1.

Third, put one or two mixed oils (half lard and half vegetable oil) into the wok, stir-fry the ginger and garlic bean paste and Yongchuan beans on medium fire, add the remaining old oil, fresh and spicy chicken paste and fresh soup, then add chicken essence and white sugar to taste, and finally bring celery and cucumber to a boil and pour them into the fish tank.

Fourth, put 30 grams of mixed oil in another pot, heat it to 50%, stir-fry dried peppers over medium heat, pour them on the fish, and add shredded onion, coriander and red pepper to decorate.

Tip:

When cooking this kind of food, you need to be careful not to bake it too hard (using special grill and charcoal as fuel), and the flame can remain yellowish, which will scorch the raw materials; Moreover, the whole baking process should constantly turn over the raw materials to make them evenly heated.

Old oil is the most important seasoning for this roasted dish. The following is the formula of old oil:

Raw materials: vegetable oil 2500g, butter 1000g, salad oil 2000g, chicken oil 1000g, dried pepper 250g, green pepper 50g, lard 1500g, Pixian watercress 65438+ ginger 65438.

Methods: 1, vegetable oil, salad oil and chicken oil were cooked separately (the taste was more fragrant after cooking); Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and twist them into paste to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Crushing star anise, rhizoma kaempferiae and cinnamon into small pieces; The fruit and grass are broken.

2. Put the vegetable oil, salad oil and chicken oil into a wok to boil, add butter to boil, add ginger, garlic cloves and onion to saute until fragrant, then add Pixian watercress, Bazin pepper and green pepper, and stir-fry for about 1- 1.5 hours until watercress is wet.

3. Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, Folium Geranii, vanilla and Flos Caryophylli, and continue to stir-fry for about 15-20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash, and cook slowly on low heat until the water in mash completely evaporates (that is, when there is no steam). At this time, the pot end is separated from the burner, and the lid is covered until the raw materials in the pot are cooled, and the oil floating on the surface is old oil.