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How to marinate the grilled fish to get a better effect?

Clean up the fish and cut twice on the back, sprinkle salt, ginger powder, cooking wine, pepper and other seasonings to the fish to make it taste. Fill the belly of the fish with sliced onions and ginger for deodorization. Brush the fish with light soy sauce, honey and mixed sauce and sprinkle with five-spice powder and cumin powder evenly. Preheat the oven at 180 degrees. Place the fish on the grill net in the middle of the oven and a baking pan on the bottom of the oven to catch the dripping oil.

Evenly spread a little salt on the fish and marinate with 1 tablespoon of pepper, add sliced ginger, and marinate with a few pieces of scallion for half an hour. At this time, the marinade is ready, and the above seasonings can be added or reduced according to personal preference.

Incision: cut some slants on the fish so that the marinade can better penetrate into the fish and improve the deodorization effect. Prepare marinade: in order to make the fish taste better, we need to prepare some marinade. The commonly used pickles are ginger, garlic, spring onions, coriander and so on. These ingredients have a good deodorizing effect. In addition, we can also add the right amount of salt, sugar, light soy sauce, cooking wine and other seasonings to increase the taste and flavor of the fish.

Make fish and wine: wine is the best way to get rid of fish. put some cooking wine or beer when making fish, which will not only lose the smell of fish but also volatilize the taste of the wine, and the rest are wheat-scented fish. When pickling fish, you can also sprinkle some cooking wine and smear it on the fish. Deodorizing with ginger: ginger itself is fishy, not only to fishy fish, but also to meat.

Marinate the fish with rice wine or vinegar: in the cooking process, it is customary to add rice wine or vinegar to flavor and deodorize. Try smearing rice wine on the raw fish before cooking and let the rice wine taste for a while. Vinegar can also be used. If you are worried that vinegar will make the fish taste too strong, you can also soak the fish in water before cooking and drop a few drops of vinegar in the water to reduce the fishy smell.

How to marinate fish so that it can be tender and loose?

1, no matter what kind of fish is pickled, do not put salt and cooking wine to marinate, teach you the trick, the fish is tender and tasteless: add a little white vinegar in the minced ginger, grab it with your hands, grab the spring onion and ginger juice, and pour it directly into the fish cubes. According to this method, make sure that the fish you marinate are tender and delicious. Whether it is braised fish or tile fish, as long as the correct pickling and cooking, can make fresh and delicious fish delicacies.

2. Prepare marinade: according to personal taste, you can prepare appropriate amount of salt, cooking wine, light soy sauce, egg white, starch and other seasonings. Egg whites and starch are the key to making grass carp fillets more smooth and tender after pickling. Pickling process: remove the soaked grass carp fillets and drain. Spread the marinade evenly on the grass carp fillet, then gently grasp and mix so that each piece of fish can be evenly wrapped in marinade.

3. Remove the head of the fish, tilt the knife and slice off the fish bones, leaving the net fish meat. Rinse the fish with water and wash them clean. The knife is tilted 40 degrees. The fish is sliced from the tail. The direction is the blade facing the tail and the fillet. Wash the fillets with 1 tablespoon salt and rinse them with water to make the fillets crystal clear. Marinate fish fillets with salt, white pepper, 1 egg white and 3 teaspoons dry starch. Mix well with your hands and marinate for 20 minutes.

4. Remove moisture: before pickling, gently pat the water on the surface of the salmon with a kitchen paper towel, which helps the seasoning to better adhere to the fish. Incision: make some shallow cuts in the fish to help the seasoning better infiltrate the fish. Use salt: the right amount of salt can not only enhance the taste, but also help the fish tight and keep the meat fresh and tender. Add sugar: a small amount of sugar can balance the salt and help form the color and flavor of the surface.

5. Pickled fish: marinating fish with the right amount of salt, pepper, cooking wine and other seasonings can not only increase the flavor of fish, but also make the fish more tender and smooth. The pickling time is usually 15-30 minutes. Control heat: when cooking fish, the control of heat is very important. Too high temperature will make the fish old, too low temperature will not cook the fish. Generally speaking, cooking slowly over medium heat can keep the fish tender and smooth.

How to pickle pickled fish

Jin of pickled fish need to put 10-15 grams of salt, depending on the individual salty taste. Do not wash with water before pickling. When pickling, cut the meat into slices, sprinkle salt on it and rub it with your hands to make the salt even and dry in the shadows. Descale the fish, break the fish from the back, remove the internal organs, wash and dry with a towel. (the advantage of breaking the fish from the back is that the fish can be pickled evenly).

Raw materials: fish 30 jin, salt 300 grams. Prepare the ingredients: two big fish and salt. Scrape off the fish scales and wash them. Use a sharp knife to cut the fish's back from the tail. Rip open the belly of the fish, take out all the internal organs of the fish, cut off the fish's head and wash it. Spread two layers of salt on the fish inside and outside and put them into a basin. Turn the fish down two days later and marinate for four days to dry.

Next, begin to marinate the fish. Wash the fish and remove the internal organs and scales. Then cut a few knives on both sides of the fish so that the seasoning can better infiltrate into the fish. Spread salt and sugar evenly on both sides of the fish, then put slices of ginger and onions inside the fish. Put the pickled fish in a container, pour in the right amount of cooking wine, cover, and marinate in the refrigerator. The pickling time is the key to making delicious pickled fish.

Ingredients: grass carp ten jin, salt nine taels. Clean the fish, cut the fish from the back but not cut it off, scrape the black film in the fish's belly, remove the fish's head and internal organs, the fish's head can be used to cook soup, leaving only the fish's body and tail. The salt content of pickled fish can be calculated according to the proportion of ten jin of fish meat and nine taels of salt, and spices such as five-spice powder can be added to stir-fry together with salt in the pan.

There are three methods for pickling salted fish: dry salting is the use of dry salt (crystalline salt) or mixed salt, which is first rubbed thoroughly on the surface of the food, that is, there is juice extravasation (generally pickled fish is not necessarily rubbed through first), and then the layers are piled on the curing rack or installed in the pickling container, and the salt should be evenly sprinkled between each layer, compacted in turn, under external pressure or without conditions, relying on the exosmosis juice to form salt for curing.

How to marinate fish

Brine pickling (Brine): saltwater pickling is one of the most common methods, which dehydrates the fish by immersing the fish in high-salt water, thereby inhibiting the growth of bacteria. Making salt water usually requires a mixture of water and salt in a certain proportion (for example, 1 cup of water to 1 cup of salt) until the salt is completely dissolved. Put the clean fillet or whole fish in salt water and make sure it is completely covered with liquid.

Prepare the materials for the pickled fish. The main ingredients of pickled fish include salt, sugar, cooking wine, sliced ginger and onions. The combination of these materials can make the pickled fish more delicious. When preparing materials, we should pay attention to the selection of high-quality ingredients to ensure the taste and quality of pickled fish. Next, begin to marinate the fish. Wash the fish and remove the internal organs and scales. Then cut a few knives on both sides of the fish so that the seasoning can better infiltrate into the fish.

To make the marinated fish fillet slippery and tender, add salt, water, starch, egg white and cooking oil in order, as follows: [add salt, grab and stick] put the cut fish fillet into a basin, add the right amount of salt, gently grasp and rub with your hands, and grasp to the surface of the fish fillet to exudate mucus. Salt can make the fish cells produce osmotic pressure, so that the water in the fish seep out, so that the fish can inhale more water and juice, increasing its smooth and tender taste.

How to marinate the processed fish to taste better?

Liquor deodorization method: after the fish is washed, smear the fish body with liquor and wash it off with water after 1 minute to remove the fishy smell. Red wine flavor method: first cut open the fish, marinate with red wine, the wine tannin and aroma can remove the fishy smell. Orange peel deodorization method: when cooking fish, put in a little orange peel, can remove fishy.

First of all, in order to fully taste the fish, the fish should be cut into two halves, from the back to the knife and the head should be divided into two halves, and the belly should not be separated. Be careful not to wash the fish, especially if you add water, it will change in the pickling process. Only wipe with a clean cloth, then add onion, ginger slices, flower carving, pepper, spicy fresh dew, monosodium glutamate, chicken powder, salt, light soy sauce, thirteen incense, tree pepper and marinate for about 1 hour.

[add salt to grab and stick] put the cut fish fillet into the basin, add the right amount of salt, gently grasp and rub with your hands, and grasp until the surface of the fish fillet exudates mucus. Salt can make the fish cells produce osmotic pressure, so that the water in the fish seep out, so that the fish can inhale more water and juice, increasing its smooth and tender taste.

First put a fish, some ginger, some garlic. Then cut the carp's neck. Then cut the tail of the fish, too. Then use the finger of the left hand to find the fishline of the fish. Then the knife in the right hand gently patted the fish, and the left hand slowly pulled out the fishy line. The other side is also the same method, head and tail cut a knife, pull out the fishy line.

Choose the fresh herring, after dealing with the herring, we use the middle part of the herring to marinate, because the middle part of the herring is fleshy and tastes better. Spread the prepared salt evenly on the fish, then put the fish into a clean porcelain jar, add prepared cooking wine, minced ginger, and ingredients, and then seal the fish, preferably with stones on the top of the fish body. This will make the fish taste more delicious.