How to make Wuchang fish delicious?

The practice of Wuchang fish soup with vinegar and pepper introduces the cuisine and its efficacy in detail: home-cooked recipes for tonifying deficiency and strengthening the body, malnutrition, coronary heart disease and anemia.

Taste: Hot and sour flavor technology: Wuchang fish soup with vinegar pepper. Material: main ingredient: Wuchang fish 750g.

Accessories: 50 grams of winter bamboo shoots, 25 grams of black fungus (water hair)

Seasoning: 3 grams of coriander, 50 grams of peanut oil, 25 grams of yellow wine, 25 grams of balsamic vinegar, 8 grams of salt, 2 grams of monosodium glutamate, pepper 1 gram, onion 15 gram, ginger 10 gram. Characteristics of Wuchang fish soup with vinegar pepper: milky white color, fresh and tender fish, sour and spicy taste. Teach you how to make Wuchang fish soup with vinegar pepper, and how to make Wuchang fish soup with vinegar pepper is delicious 1. Wash Wuchang fish and draw flower knives on both sides;

2. Cut the winter bamboo shoots into rectangular thin slices;

3. Wash the black fungus and cut it into small flowers;

4. Heat a wok with a large fire, add peanut oil, heat it to 70%, add Wuchang fish, and fry both sides slightly;

5. Add 750g Shaoxing wine, shallots, ginger slices, auricularia auricula and water, and bring to a boil;

6. Cover the lid, simmer for half an hour, remove the onion and ginger slices, add refined salt, monosodium glutamate, balsamic vinegar and pepper, put them in a soup basin, and sprinkle with coriander powder.

Pie-food phase grams:

Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.

People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.

Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.

The method of steaming Wuchang fish with spicy sauce introduces the cuisine and its effect in detail: private cuisine spleen-invigorating and appetizing recipe

Taste: Spicy Technology: Steamed spicy steamed wuchang fish. Material: main ingredient: Wuchang fish 500g.

Seasoning: vegetable oil 30g, cooking wine 10g, Chili sauce 20g, salt 3g, monosodium glutamate 2g, pepper 5g, green pepper 10g, pepper 10g (dried red tip), onion 10g, ginger and garlic 3g (white skin).

2. Heat the wok with oil, fry Wuchang fish until golden on both sides, remove and plate;

3. Cut the stems of green and red peppers into filaments;

4. Shred the onion;

5. Pour the sauce made of Laoganma hot sauce, refined salt, monosodium glutamate, cooking wine and garlic on the fish and steam for 5 minutes;

6. Sprinkle shredded green and red peppers, scallions and drizzle with hot oil.

The practice of Jinsha Wuchang fish introduces the cuisine and its function in detail: private cuisine

Taste: Spicy technology: fried Jinsha Wuchang fish. Material: main ingredient: Wuchang fish 500g.

Accessories: bread crumbs 30g, sesame 10g, peanut kernels 20g (fried).

Seasoning: 50g of vegetable oil, cooking wine 10g, 5g of pepper, 3g of salt, 8g of sugar, 8g of Chili powder, 3g of starch (corn) 10g, 3g of ginger, 5g of garlic (white skin) and 0g of Chili oil 10g teach you how to cook Jinsha Wuchang fish and how to make it delicious.

2. Ginger and garlic are minced;

3. Add minced ginger and garlic, refined salt, cooking wine, pepper, monosodium glutamate, sugar, Chili noodles and starch into the fish section, mix well and marinate for 2 hours;

4. Heat the wok to 60% heat with oil, fry the fish until cooked, take out the oil control pan and code it into a fish shape, and sprinkle with golden sand. Tips for making Jinsha Wuchang fish: 1. Stir-frying bread crumbs and minced garlic in hot oil, adding a proper amount of cooked sesame seeds, fried peanuts, refined salt, monosodium glutamate, Chili powder and red oil, and stirring evenly to obtain a golden sand material;

2. Because fish segments need to be fried, 300 grams of vegetable oil should be prepared, and the actual dosage is about 50 grams.

Pie-food phase grams:

Peanut kernel (fried): For people with weak stomach, peanuts should not be eaten with cucumbers and crabs, otherwise it will easily lead to diarrhea.

"The Practice of Cooking Wuchang Fish with Vinegar" introduces the cuisine and its effects in detail: private cuisine, spleen-invigorating recipes, nourishing recipes and health-preserving recipes.

Taste: Sour and salty technology: Wuchang fish cooked in vinegar. Material: main ingredient: Wuchang fish 500g.

Seasoning: vinegar 25g, onion 15g, peanut oil 20g, garlic 10g (white skin), soy sauce 10g, cooking wine 10g, starch (pea) 8g and salt 3g teach you how to cook Wuchang fish with vinegar, and how to cook Wuchang fish with vinegar is delicious.

2. Sprinkle some cooking wine, salt and soy sauce on the fish, and then coat it with a thin layer of wet starch paste.

3. Put peanut oil in the wok, put fish when it is 70% hot, and control the oil when it is fried to golden yellow. Leave the bottom oil in the wok, bring it to a boil, stir-fry the onion, ginger and garlic a little, cook the vinegar, cooking wine and soy sauce, and stir well before serving. Tips for cooking Wuchang fish with vinegar: 1. Mastering the cooking temperature of oil and the proportion of vinegar.

2. Because of the frying process, 800g peanut oil should be prepared.

Tips-Health Tips:

Wuchang fish is sweet and warm, and can strengthen the spleen and tonify deficiency. People who are weak, overworked and have poor memory can eat some food to nourish them.

The practice of braised Wuchang fish in oil introduces the cuisine and its effect in detail: private cuisine nourishing and health care recipe malnutrition recipe anemia recipe.

Taste: Salty and umami flavor Technology: Braised Wuchang fish in braised oil Material: Ingredients: Wuchang fish 500g.

Accessories: 50 grams of fat, 20 grams of magnolia slices.

Seasoning: peanut oil 40g, cooking wine 15g, sugar 5g, soy sauce 5g, salt 4g, monosodium glutamate 2g, ginger 5g and shallots 10g to teach you how to fry Wuchang fish and how to fry Wuchang fish delicious.

2. Pork fat, red pepper, shallots and magnolia slices are all cut into thick shreds;

3. Add peanut oil to the wok and heat it to 80%. Add Wuchang fish and fry until golden on both sides. Take out the oil control.

4. Leave the bottom oil in the pot and heat it. Add pork fat, red pepper, shallots and magnolia slices and stir-fry until fragrant;

5. Add Wuchang fish, add cooking wine, Jiang Mo, soy sauce, white sugar, monosodium glutamate, refined salt and water to boil, cover with stew 10 minute. Tips for making braised Wuchang fish in oil: Wuchang fish needs to be fried in the production process, so 500 grams of peanut oil should be prepared, and the actual dosage is about 40 grams.

Pie-food phase grams:

Fat meat: Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.

The practice of round cage Wuchang fish introduces the cuisines and their functions in detail: private kitchens for the elderly, recipes for tonifying deficiency, recipes for nourishing health, recipes for malnutrition and recipes for anemia.

Taste: spicy technology: steamed round cage Wuchang fish making material: main ingredient: Wuchang fish 650g.

Seasoning: vegetable oil 40g, cooking wine 15g, salt 5g, monosodium glutamate 2g, Chili sauce 15g, ginger 3g, onion 15g to teach you how to make round cage Wuchang fish, which is delicious. Slice the ginger and cut half the onion for later use.

2. After heating the vegetable oil, put it in a bowl for later use;

3. Slaughter Wuchang fish, remove scales, wash viscera and gills, cut into pieces, add ginger slices, onion slices, refined salt, cooking wine and monosodium glutamate, mix well, marinate and slice, put them neatly in a bamboo cage lined with aluminum foil paper, and sprinkle with Chili sauce;

4. Steam the bamboo cage for 10 minute, take it out, sprinkle with chopped green onion and pour in hot oil. "The Practice of Chongqing-style steamed wuchang fish" introduces the cuisine and its effects in detail: the recipe for malnutrition, the recipe for hypertension, the recipe for hyperlipidemia and the recipe for anemia.

Taste: original and salty. Technology: steamed wuchang fish. Material: main ingredient: Wuchang fish 750g.

Accessories: winter bamboo shoots 20g, ham 12g, mushrooms 10g, lard 10g.

Seasoning: salt 5g, monosodium glutamate 2g, yellow rice wine 10g, onion 15g, ginger 10g, lard 15g (refined). Steamed wuchang fish's characteristics: the fragrance is tender and smooth. I will teach you how to make steamed wuchang fish and how to make steamed wuchang fish. It's delicious.

2. Wipe the inside and outside of the fish with refined salt;

3. Put the onion segments into the plate at a distance of 4 cm, and put the fish on the onion segments;

4. Soak the mushrooms, remove the pedicels and wash them for later use;

5. Peel the bamboo shoots, wash them, blanch them and cut them into pieces 5 cm long and 2 cm wide;

6. Divide the cut bamboo shoots into 4 strands and place them obliquely around the fish;

7. Cut the cooked ham into 4 pieces 5 cm long and 2.5 cm wide;

8. Place the cut ham vertically and horizontally between bamboo shoots to form a "rice" shape, with diced pork suet in the middle and a mushroom on the diced pork suet;

9. Sprinkle refined salt and monosodium glutamate evenly on the fish, then pour in yellow wine, cooked lard, ginger slices, and steam in a steamer for about 10 minute;

10. Take out the ginger slices from the cage, pour out the juice and pour it on the fish. The key to making steamed wuchang fish of Henan cuisine: "Enlargement" is a method of primary processing of chicken and fish raw materials in Henan cuisine. The whole fish is cut off 1/3 of the pectoral fin and dorsal fin, and the tail fin is neatly trimmed, which is called "enlargement". The practice of opening screen Wuchang fish introduces the cuisine and its effect in detail: hubei cuisine

Kaiping Wuchang fish production materials: main ingredients: Wuchang fish 1 (about 750g).

Seasoning: 20g vegetable oil, 5g refined salt, monosodium glutamate 10g, yellow lantern Chili sauce 15g, steamed fish black soybean oil 20g, shallot 10g, ginger 5g, perilla leaf 10g and pepper 5g. Wuchang fish is characterized by beautiful appearance, tender meat and fresh and spicy taste. Teach you how to cook Wuchang fish, how to make Wuchang fish delicious 1, put chopsticks into Wuchang fish's mouth, wring out gills and internal organs, scale, chop off head and tail, then cut a knife from the fish's back and cut it into blades with a width of 0.7 cm and connected to the abdomen. 2. Put the perilla leaves and ginger slices in the center of the disc, then put them on the head and tail, with the knife edge on the back of the fish facing outwards and placed in a fan shape around the head. Sprinkle salt, monosodium glutamate, yellow pepper sauce and steamed fish sauce on it, put it in a cage and steam for 10 minute, then take it out, sprinkle chopped green onion and pepper, and pour hot vegetable oil. Steamed wuchang fish introduced the cuisine and its effects in detail: hubei cuisine.

Steamed wuchang fish's production materials: main ingredients: Wuchang fish 1 tail, cooked ham, water-soaked mushrooms, 50g of clean winter bamboo shoots, refined salt, chicken oil, chicken soup, monosodium glutamate, pepper, onion, ginger and cooking wine. Teach you how to make steamed wuchang fish and steamed wuchang fish delicious. 1. Slaughter and wash the fish, cut the knife flowers on both sides of the fish, then sprinkle a little salt on it and put it on a plate.

2. Wash mushrooms and cooked ham and cut into thin slices.

3. Put the mushroom slices and ham slices on the fish at intervals.

4. Slice the winter bamboo shoots and place them on both sides of the fish. Add onion knots, ginger slices and cooking wine. Put the pot on the fire, add clear water to boil, put the fish in a cage and steam for about 15 minutes until the fish's eyes protrude and the fish become soft, and then pour out the soup. Boil chicken soup in a pot, add chicken oil and monosodium glutamate, burn it on the fish and sprinkle with pepper.

Watch steamed wuchang fish video online:/video/6b7b4ae49D41a999.htm.