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What if you make your own fish in tomato sauce and feel bitter?

1. Re-fry: after all the fish fillets are fried, remove them for cooling, heat the oil pan, put the cooled fish fillets into re-frying, remove the refried fish fillets and drain the oil for use.

2. Insufficient cooking time: if the cooking time is too short, the yellow croaker may not be fully cooked, resulting in the fiber of the fish not fully opened, thus affecting the penetration of the seasoning. It is recommended to prolong the cooking time in the cooking process to ensure that the yellow croaker is cooked and let the seasoning fully infiltrate. Improper mastery of heat: the influence of heat on cooking is very important.

3. If possible, appropriate adjustments can be made according to individual tastes to meet different taste needs. Through the above measures, the possibility of making grass carp fillets in tomato sauce can be improved, and the dishes can be more delicious.

4. Adjust the curing time and the proportion of seasoning according to the recipe. Control the heat and time of cooking. Adjust the type and amount of ingredients and seasonings according to your taste. Try different cooking methods and find the one that best suits your taste. Through the above analysis and suggestions, it can help to improve the problem of not tasting the sea bream in tomato sauce and make the cooked snapper more delicious.

5. This is because the internal organs are not clean, so after stewing the fish, you will feel very bitter. You must remember that you should not be careless in removing the fishy smell and handling the internal organs, and the fish cooked in this way will not be delicious.

6. In the cooking process, the proportion of seasoning should be adjusted according to personal taste. For example, those who like sweet and sour taste can appropriately increase the amount of ketchup and sugar, and those who like salty taste can appropriately increase the amount of light soy sauce and regular smokes. By constantly trying and adjusting, we can finally make the fish in tomato sauce in line with our own taste.

Could you tell me how to cook saury in tomato sauce?

Prepare the right amount of saury, green onions, ginger and light soy sauce. (2) clean up the saury. Peel and shred ginger. Put it in the belly and next to the saury. Put it on the steamer. It takes about fifteen minutes to steam. (3) cut green onions into small sections. (4) remove the saury, heat the oil in the pan, pour in the scallion and stir-fry, then pour in light soy sauce and bring to the boil. (5) pour the seasoning sauce on the saury. That's it.

Get all the materials ready. Dice radish, garlic and shallot. 3 wash saury and cut into sections. 4. Marinate the cut saury with a little cooking wine and salt for 15 minutes to remove the fishy taste. 5 pickled saury with dry starch. Heat oil in a hot pot, fry the saury until golden on both sides, remove and control the oil. Pour out the oil, leave a little in the pan, heat it and stir in the garlic.

The common difficulty of the saury in tomato sauce step 1: remove the internal organs and head of the saury and cut it in half. Cut a few knives on the fish to taste it. Marinate the fish with cooking wine, salt and pepper for two hours. Put oil in the pan and fry the saury over low heat until the skin is hard. In the pan after frying the fish, add ingredients, pepper and pepper to stir-fry. Stir-fry tomato sauce and season with salt, sugar and light soy sauce. Cut green onions, ginger and garlic into slices.

The saury is turned around, viscera, washed and cut into sections to control moisture. Wrap it in the flour, wrap the flour well, and let stand for 3 minutes. Gently circle the tomatoes with a knife, cut the skin, boil it in boiling water for 3 minutes, remove it and soak it in cold water for 2 minutes. Remove the skin and cut it into small pieces. Put sliced ginger and sliced tomatoes in a blender to make juice.

[Yiru private dish] there is a knack for frying fish without breaking-the saury in tomato sauce step 1 thawed saury. 2 [tomato sauce saury] ingredients. 3 the saury removes the scales on its back, removes its head, then removes the sundries from its belly and washes it clean. 4 and then cut it into inch segments. Then add Shaoxing wine and a little salt of shredded ginger and marinate for 20-30 minutes. 6 then stick a little dry starch to the fish.

Practice: wash the saury and marinate it with seasoning (about 10 minutes). Just put it on the grill and cook. When eating, you can drop a little lemon juice. Tip: fish do not need to be dissected, when digging out fish gills, you can use chopsticks to clean the internal organs. Brush a little oil on the grill before putting in the fish, so that the fish skin won't stick when you take it off. In the baking process, a little salt can be sprinkled on the fish skin, the roasted saury will taste better.

How to cook delicious, the home practice of fillet of dragon fish in tomato sauce

1. Raw ginger slices, ketchup, sugar, sesame oil, black pepper, oyster sauce, prepare the ingredient, wash and dry the longli fish, cut into fish slices about one centimeter thick, add salt, water starch, oil and spirits and marinate for an hour. Add sliced ginger to the water and bring to a high heat until slightly opened and add the fish slices one by one.

2. Ingredients: 1 dragon fish, right amount of tomato, right amount of tomato sauce, right amount of ginger, right amount of spring onion. Sliced longli fish, pickled with ginger, salt, cooking wine, cornflour and oil. Pour oil into the pan, add ginger and garlic to saute fragrance, add dragon fish fillet, stir-fry the fish fillet until medium well can serve. Scalding tomatoes with boiling water is easy to peel, peel tomatoes and change to cutters. Pour oil into the pot, put in the tomatoes and pour in the tomato juice.

3. After melting ice, wash and wipe dry. Cut obliquely into slices about 1 cm thick. (2) add sliced ginger, a little salt, rice wine, pepper, dry starch and olive oil to the fish fillet. (3) grasp all the ingredients and marinate for 5 minutes. (4) cut tomatoes into pieces and slice lettuce. (5) add water and sliced ginger in the pot, heat to a little fish eye bubble, put the fish slices into the water one by one, do not move, simmer for 1-2 minutes.

4. Fish touch salt and cooking wine. two. Touch dry and sprinkle some dry flour. Pan-fry brown on both sides over medium heat and bring to a boil. three. In a frying pan, saute spring onions, ginger, garlic, chili, pepper and tempeh. four. Put it on the fried fish, the fish is scorched outside and fresh inside, and the diced chili beans are also served with rice.

The common practice of herring in tomato sauce how to cook delicious video

Put the herring in cold water, flower knife, spring onion, ginger, garlic, pepper, pepper into the herring, oyster sauce and soy sauce.

The practice is as follows: eviscerate the fish, wash and drain, if the fish can be cut into sections. Fry the fish and leave the pan golden brown on both sides. You can wipe the bottom of the pot with ginger in advance, heat the fish in the oil, and then put the fish into the pot, so you don't like to stick to the bottom of the pot.

Ingredients: herring 500 grams, monosodium glutamate star anise, incense leaves, spring onions, ginger and garlic 5 grams, salt, pepper grains, sugar 10 grams, beer 500ml, tomato 50 grams, tomato sauce 20 grams. Remove the internal organs of the herring and wash it. Heat the pan, fry the herring slightly with oil, remove, cut into large slices of spring onion and ginger, and scatter the garlic.

Tomato ketchup cooking wine sweet and sour oyster sauce caviar sauce onion ginger garlic beer. Step / method after washing the herring, mix the cooking wine, sugar, vinegar, oyster sauce and soy sauce, and marinate the herring for about four hours. Break a tomato with a cooking machine and set aside.

Remove the internal organs and gills of the herring and wash them clean. Cut off the washed herring in the middle and put it on the kitchen paper to absorb the moisture on the surface of the fish. Put cooking oil in the pan and fry the fish, green onions and ginger slices in the pan. When the fish surface is golden, take it out and put it in a bowl to control the oil.

The herring pieces in tomato sauce marinate the fish belly pieces with salt, pepper powder and wine for an hour. Deep-fried fish belly with cooking oil in the pan, the oil temperature should not be too high, otherwise it will be scorched black! Be patient! Fish belly pieces fried golden out is the sauce purple drop spare oil consumption and tomato sauce ratio is 3:7. Pour it into the frying pan later.

Fish Filets with Tomato Sauce's step-by-step chart, how does Fish Filets with Tomato Sauce cook delicious?

Fresh fish is made into fillets with razor blades. Kitchen knife oblique piece, the first knife is not cut off, the second knife is cut off. Try to make it thinner. Add the right amount of salt, light soy sauce, oyster sauce, ginger and garlic to grind into fine minced food. (my children can't eat ginger when they don't eat ginger like this.

Wash the fillet of snapper without thorns. Slice and season with salt and pepper. Add a tablespoon of dry starch and mix well. This is conducive to shaping and water conservation. Put a little oil in the pan, put in the fish fillet and begin to fry. Pan-fry until golden on both sides and serve. Use the bottom oil in the pan to stir-fry ketchup. Add two tablespoons of rice wine. Stir-fry the onion and stir-fry it to taste.

The practice is as follows: eviscerate the fish, wash and drain, if the fish can be cut into sections. Fry the fish and leave the pan golden brown on both sides. You can wipe the bottom of the pot with ginger in advance, heat the fish in the oil, and then put the fish into the pot, so you don't like to stick to the bottom of the pot. Put the bottom oil in the pot, saute the spring onions, ginger, garlic and ingredients in the pan, add the right amount of soy sauce, add water, and then add the fish. The water is no better than the fish. Boil water and add cooking wine, rock sugar, salt and tomato sauce.

Prepare a grass carp, chop off the head, slice it down the spine to the tail with a knife, and then slice the other side. Pick out one side to remove the big thorns and fish skin. Soak the clean fish in clean water to remove the blood. From the tail fillet into 4 cm long 2 cm wide, 0.5% thick fish fillet. Set aside the fillet after the fillet. Prepare onion and ginger juice, starch, eggs, refined salt. Prepare ketchup, chopped onions, ginger, mashed garlic, sugar, monosodium glutamate, white vinegar.

Fish fillet sizing: one and a half spoonfuls of salt, half spoonful of sugar and kneading of fish fillets. After 1min, add 1 stroke 3 water, wash the meat and drain, repeat the cleaning process for 3 times and then drain. Add one and a half tablespoons of salt, one spoonful of sugar and a little pepper and knead. Knead until the surface of the fish is very smooth and there is no grain on the surface. Add fish fillets and starch and continue to knead evenly and put them in the refrigerator.