A list of the contents of this article:

The home practice of tile fish is simple and delicious.

Common practice of tile fish: material:-tile fish 2 pieces-ginger 3 slices-garlic 4 cloves-green garlic right amount-salt right amount-soy sauce right amount-cooking wine right amount-spring onion right amount-light soy sauce right amount-pepper right amount-white pepper right amount-chicken essence right amount-egg white half-starch right amount-edible oil right amount step: wash tile fish Cut it and cut it into thin slices with a diagonal knife.

Food preparation main ingredient tile fish: 500 grams (can be adjusted according to the actual situation). Choose fresh tile fish with compact meat and bright color. Ingredients: 2 spring onions, one cut, one shredded, used for cooking and decoration. Ginger: 1 piece, about 10 grams, shredded. Garlic: 3 cloves, chopped. Pepper: 2 pieces, cut into sections (can be adjusted according to personal taste, such as not eating spicy can be omitted). Cooking wine: 15ml for deodorization.

Braised tile fish: this is one of the most common tile fish practices. Choose fresh grass carp or carp, cut the fish into pieces and marinate them with salt and cooking wine for a while. Add the right amount of oil to the pan, heat the fish into the pan and fry until golden on both sides. Remove and set aside.

Ingredients: herring (about 3 jin), 30 grams of ginger, 30 grams of chives. Split the herring in half along the spine, remove the head and tail, cut into large pieces with an oblique knife, add chives, ginger, refined salt and wine and marinate for 30 minutes.

Common practices of tile fish: ingredients: grass carp, spring onions, ginger, garlic, dried chili, green and red pepper, bean paste, cooking wine, light soy sauce, soy sauce, sugar, starch, salt, pepper. Practice: remove the scales and internal organs of grass carp, cut the fish into strips, add salt to taste, and starch with egg liquid, starch and flour. Deep-fry fish until golden brown.

What do you need to pay attention to when making tile fish?

Generally speaking, the production of tile fish needs to pay attention to material selection, processing, cutting, cooking, seasoning and plate placement and other links, only do a good job in each link, in order to make excellent fragrance of tile fish. At the same time, we should also pay attention to the freshness and hygiene of fish to ensure the safety of eating.

Oil control: fried tile fish should use kitchen paper towels or oil net to drain the excess oil, which can reduce the greasy feeling and make the tile fish more refreshing. Side dishes and sauces: you can prepare some side dishes according to your preferences, such as Vegetables Salad, hot and sour cucumbers, as well as sauces that suit your own taste, such as sweet and sour sauce, chili sauce and so on. Note: in the frying process to be careful of oil spatter, maintain kitchen ventilation, avoid oil fume harm to the body.

Sauce: pour the seasoning sauce evenly over the fish. Reprocessing: put the tiles containing the fish back in the oven and heat quickly for 5-10 minutes to thicken the sauce on the surface of the fish and make the fish taste more delicious. Decoration: take out the tile fish and sprinkle with garlic, shredded red pepper and chopped onions to add color and aroma. Serve: carefully move the tile fish to the table and eat it while it is hot. The fish is tender and delicious.

Secondly, the handling of fish is the key to making tile fish. After washing the fish, cut it into medium-sized blocks with a knife, and then remove the fish bones and skin. When dealing with fish, we should pay attention to maintain the integrity of the fish and avoid destroying the texture and taste of the fish. At the same time, the fish should be soaked in clear water to remove blood and fishy smell. Next, stewing is the core of the tile fish.

The practice of braising tile fish in brown sauce

First wash the fish and cut a few knives on the back of the fish with a knife, so that it is easier to taste when cooking. Prepare a pot, add the right amount of hot water, add wine, sliced ginger and green onions, boil the fish into James water, cook and remove. In another pot, add the right amount of oil, add minced ginger and garlic, millet pepper and bean paste to stir-fry.

Ingredients: herring (500g), agaric (water hair) (25g) starch (broad bean) (20g), vinegar (25g) yellow rice wine (5g) salt (2g) white granulated sugar (5g) soy sauce (30g) scallions (25g) monosodium glutamate (2g) ginger (25g) lard (refined) (40g).

The practice of braised tile fish is as follows: prepare a grass carp, remove the internal organs, rinse with clean water, remove the head and tail, slice under the fish spine, and then slice the other side. The fishbone is cut into pieces, and one piece is bent by hand to form a tile, commonly known as a tile. Wash the tile-shaped fish into a bowl and prepare the seasoning. Beat the eggs into egg liquid, cut shiitake mushrooms into slices, and cut red and green chili peppers into diamond pieces. Prepare cooking wine, sugar, pepper and salted fish.

The following is the common practice of braised tile fish: ingredients: carp, ginger, onions, garlic, salt, monosodium glutamate, bean paste, cooking wine, soy sauce, edible oil, red oil steps: carp clean, cut into pieces, ginger slices, green onions cut, set aside. Put the right amount of oil in the pan, heat it up, add ginger and green onions, stir-fry for fragrance. Add fish cubes, stir until discolored, add a small amount of cooking wine, and continue to stir-fry.

Sprinkle the fried ingredients evenly over the fried fish. Step 5: cook the braised juice and pour the prepared sauce into the stir-frying pan. After the juice is boiled, pour it into the fish. Cover and cook for five or six minutes to make the fish taste well. Turn the fish once in a while to make sure the fish is full of soy sauce. Step 6: sprinkle chopped onions before starting the pot to increase the aroma.

Wash the herring, take the fish in the middle, cut the skin into a diagonal pattern of about 10 dollars, spread salt and yellow rice wine on both sides, and marinate for a while. Wash the spring onions and ginger, cut the onions into pieces and set aside the chopped ginger. Wash black fungus and set aside. Put cooked lard in the pan, heat to 70% heat, deep-fry the fish for 3 minutes, wait for the fish to be golden brown, remove and drain the oil.

How to make tile fish with both color and flavor?

1. The treatment of the fish: wash the fish, remove the scales and internal organs, then cut open from the abdomen, remove the fish bones and cut them into blocks. Marinate the fish with cooking wine, salt and a little black pepper for 10-15 minutes. Tile preparation: take a clean tile, wash it with clean water and dry it. If there are no real tiles, you can use a baking pan or iron plate instead.

2. Marinated fish: add sliced ginger, green onions, cooking wine, salt and white pepper to the fish, stir well and marinate for about 20 minutes to fully absorb the flavor of the seasoning. Prepare the paste: beat the eggs in a bowl, add the right amount of flour, stir evenly into a paste, you can add some water to make the paste smoother. Wrap paste: wrap the pickled fish pieces with paste one by one to make sure that each piece of fish is evenly covered with paste.

3. Thicken: slowly pour the water starch into the boiling sauce and stir it quickly to thicken the sauce gradually. Fish in sauce: put the fried fish on a plate, then pour the thick sauce evenly over the fish. Decoration: sprinkle with chopped onions, shredded red peppers and coriander to increase color and aroma. Final step: sprinkle a small amount of prickly ash oil or sesame oil on the fish to increase the flavor.

What kind of fish is a tile fish?

Tile fish is herring. Tile fish is usually cooked with herring, which is the most characteristic famous dish in Yunyang District of Shiyan City, named because the fish is shaped like earth tiles. Tile fish can be steamed and fried with different flavors. Steamed tile fish color white, meat tender, taste fresh, coke fried juice tile fish color yellow, meat tender, delicious and delicious, all have the characteristics of good color, aroma, taste and shape.

Neither. Tile fish is a dish of Sichuan cuisine. Tile fish is named because the fish is shaped like earth tiles, so it is called tile fish. Tile fish food can be sea fish or river fish, it is best to choose silver carp as raw materials, silver carp meat is fresh and tender, the dishes are rich in nutrition and delicious.

Herring. Tile fish is a dish made from herring. It gets its name because the fish piece is shaped like an earthen tile. The production process of tile fish is as follows: choose fresh grass carp and try to choose heavier ones with fat meat. Remove the fish head and steak and cut the fillet into strips with a knife. Of course, fish heads and steaks can be made into fish soup, or they can be made into tile fish according to the same steps.

Tile fish is a dish, generally choose silver carp as the material, you can also use other fish. Tile fish is the most characteristic famous dish in Yunyang District of Shiyan City, which gets its name because the fish pieces are like earth tiles. Legend has it that it has a history of several decades. Tile fish can be steamed and fried with different flavors. Steamed tile fish with white color, tender meat and delicious taste. Deep-fried shingles with yellow fish color. The meat is tender and delicious. All have the characteristics of good color, aroma, taste and shape.

This dish uses carp. The production of tile fish needs to go through many processes and cooking skills, using carp as raw materials can better control the cooking time and taste of dishes, so as to achieve better taste and taste. Collagen in carp epidermis will be decomposed into water-soluble gelatin after heating for a long time at high temperature. Gelatin has strong adhesion and is wrapped in fish meat.

The authentic practice of tile fish

First wash the fish and cut a few knives on the back of the fish with a knife, so that it is easier to taste when cooking. Prepare a pot, add the right amount of hot water, add wine, sliced ginger and green onions, boil the fish into James water, cook and remove. In another pot, add the right amount of oil, add minced ginger and garlic, millet pepper and bean paste to stir-fry.

Prepare the fish: remove the scales, viscera, head and tail of the grass carp, wash and cut into pieces, cut into the middle of each piece of fish, but do not cut, so as to facilitate later cooking. Marinated fish: add sliced ginger, green onions, cooking wine, salt and white pepper to the fish, stir well and marinate for about 20 minutes to fully absorb the flavor of the seasoning.

About two and a half jin of grass carp, head off, fish body cut into large pieces (pay attention to fresh live fish, it is best to kill now, so that the fish will be super tender and super sweet), green and red peppers each cut into diced green and red peppers, ginger slices, garlic chopped, dried sharp peppers cut, shredded shallots.

Leave the bottom oil in the pan, put the fried fish into the pan, pour in the mixed juice, and simmer until the juice is dry. Pour out the fish, sprinkle with chopped onions and chilli oil, and serve. This is the most authentic practice of tile fish. In the process of production, it should be noted that the fish should be cut thin and evenly, evenly wrapped in batter, and the heat should be controlled when frying fish. At the same time, the proportion of various seasonings when blending juice is also very important, which will affect the taste of the fish.

Pour sauce: put the fried fish on a plate, then pour the boiled sauce evenly over the fish. Embellishment: sprinkle the fish with garlic, ginger, chopped onion, shredded red pepper and coriander to increase color and flavor. Oiled: pour prickly ash oil or sesame oil into the pot, heat it and pour it on the fish quickly to make its aroma overflowing. In this way, an authentic sauce of tile fish with good color, taste and taste is finished.