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Has anyone ever learned the paper-wrapped fish of the head chef in Xianyang, Shaanxi?

Paper-wrapped fish is a popular way to eat fish in the past two years. All the fish and seasonings are wrapped in oil paper and cooked in a non-stick pan. The fragrance is all locked in the paper, and the smell is overflowing at the moment of opening.

Online circulation is to cheat the franchise fee. Cheat the franchise fee, and then the video keeps saying, fans want to learn ah, find me for free. He looks treacherous and fat, and he swindles. To put it bluntly, you want the brand is not a brand, what kind of flow do you have to join? Now there are a lot of fish wrapped in paper.

Xianyang delicious paper-wrapped fish Xianyang is an ancient city with a long history, not only with the magnificent Mausoleum of Qin Shihuang, but also many delicacies worth tasting. One of the most famous is the paper-wrapped fish in Xianyang. Paper-wrapped fish has become one of the most distinctive delicacies in Xianyang because of its unique cooking style and taste. To make a good piece of paper-wrapped fish, you must first choose fresh grass carp.

What are the delicious ways to wrap fish in garlic paper?

Appropriate amount of oven paper or tin foil: wash the fish, remove the scales and internal organs, cut open from the abdomen, and then cut a few knives on the fish for better taste. Prepare minced garlic and ginger, peel and cut garlic into fines, peel ginger and cut chopped ginger, chopped onions and set aside. Mix the marinade in a small bowl, add soy sauce, cooking wine, sugar, salt and pepper and stir well.

Step 1 ingredients: one clamp fish, 10 cloves of garlic, 8 millet peppers, 50 grams of pickled radish, 5 grams of ginger, 5 grams of edible oil, 2 grams of cooking wine, 1 gram of salt, 2 grams of soy sauce. Step 2 cut the vertical notch on the surface of the clamp fish. Step 3 add cooking wine and salt and marinate for 10 minutes. Step 4 chopped garlic. Step 5 mince millet pepper. Step 6: soak the radish and cut into small pieces. Step 7 cut the ginger into pieces.

Ingredients: a grass carp, a small bowl of minced garlic, a vegetable pepper, a little minced ginger, a bag of clear oil hot pot, half a small bowl of chopped onions, a small bowl of parsley, a little red pepper rings. Wash the fish first, marinate them with chopped onions, shredded ginger, minced garlic and fresh sauce. Cut the fish into small slices to taste. Prepare accessories and cut up all onions, ginger, garlic and chili peppers.

Prepare the ingredients, wash the fish and change the knife, marinate the fish with salt and cooking wine for a while. Put the pickled fish in cold water, add a few fragrant leaves, star anise, lard, ginger, and some cooking wine. And then start frying. Heat an appropriate amount of rapeseed oil, about 50 degrees, add ginger rice, stir-fry a few times. After the material is fried.

Garlic paper wrapped fish garlic paper wrapped fish is a dish full of garlic flavor. First of all, wash the fish and cut a few knives on the fish with a knife to facilitate the taste. Then put the fish in a bowl and add the right amount of light soy sauce, cooking wine, sliced ginger, onions, salt, sugar and other seasonings and marinate for 20 minutes. Then put the pickled fish in the oven, wrap the fish in tin foil and bake at 200 degrees for 20 minutes. Finally, take out the grilled fish and sprinkle with minced garlic, chopped onions and parsley.

Garlic flavor paper wrapped fish steps: first, grass carp (black fish, sea bass can) 1000g, abdominal surgery, clean, add a bottle of beer, salt 6g, minced ginger, green onions, chicken monosodium glutamate 10g pickled for 10 minutes. Second, put the pickled fish on a plate, then steam in a steamer and set aside.

Paper-wrapped fish for a few minutes to turn over

After baking at a high temperature for 10 minutes, you can open the paper-wrapped fish and continue to roast the other side of the fish, which is already cooked and ready to eat. Fragrance to the nostrils, looking mouth-watering, seasoning added a lot of garlic cloves, the fish is very delicate, very delicious, full of fresh flavor. Eat more than half of the fish, add cilantro, roast parsley and eat the fish on the other side. Grilled fish and coriander not only deodorize, the unique flavor of coriander will also add a lot of points to the fish.

Pour the right amount of cooking oil into the pan, heat the paper-wrapped fish into the pan, and fry the fish slowly over medium heat. After frying for about 5 minutes, turn the paper-wrapped fish over and fry for another 5 minutes. In the process of frying, you can gently pat the surface of the paper-wrapped fish with a shovel to make it more crisp. After frying, remove the paper-wrapped fish, sprinkle with chopped garlic and shredded green pepper, and sprinkle with the right amount of soy sauce.

Put an electric baking pan with adjustable firepower in the middle of the table, brush a little salad oil on the plate first, and then put the paper-wrapped fish on it. The electric baking pan heats up quickly, and soon the soup in the paper bag will bubbly, and after baking for another six or seven minutes, the fish needs to be turned over, otherwise it will be scorched. Grill the other side for another three or four minutes, and you can open the paper bag and eat the grilled fish.

How do you make paper-wrapped fish?

The fish is eviscerated, cleaned and cut with a few knives. Pour oil into the pan, heat the chili and stir-fry the minced pork. Stir-fry with red bean paste, ginger and garlic, and add seasonings such as Lao Gan Ma, spicy powder and beer. Put the peanut kernels in the pot. Season and pour over the fish. Sprinkle chopped green onions, white sesame seeds and parsley, wrap them in paper, cook in the oven or microwave until boiling hot and serve.

Put an electric baking pan with adjustable firepower in the middle of the table, brush a little salad oil on the plate first, and then put the paper-wrapped fish on it. The electric baking pan heats up quickly, and soon the soup in the paper bag will bubbly, and after baking for another six or seven minutes, the fish needs to be turned over, otherwise it will be scorched. Grill the other side for another three or four minutes, and you can open the paper bag and eat the grilled fish.

Traditional paper-wrapped fish material preparation: one grass carp or perch, one piece of ginger, several cloves of garlic, two onions, right amount of wine, right amount of light soy sauce, little smoking, right amount of salt, a little sugar, a little pepper, and an appropriate amount of coriander. Step: fish treatment: remove scales, viscera and wash the fish, and draw a few knives on both sides to facilitate the taste. Drain with kitchen paper towels, sprinkle with a little salt and cooking wine and marinate for 15 minutes.

Ingredients: Jiangtuan 1, paper wrapped fish paper 1, salt 20 g, seasonal vegetables 1000 g, light soy sauce 50 g, soy sauce 5 g, chicken essence 5 g, cooking wine 20 g, Pixian Douban 50 g, spring onion, ginger and garlic 100g. Prepare Jiangtuan to wash and change the knife, a finger-wide oblique knife, the flower knife changed because of the grass carp I used. Marinate onions, ginger and garlic with half, salt, light soy sauce and cooking wine for 15 to 30 minutes.

How to eat paper-wrapped fish?

Practice: marinate fish fillets with salt, black pepper and minced garlic. Cover the baking paper with vanilla and lemon slices, add fish fillets and sprinkle with olive oil. Fold and seal the baking paper and bake at 200 degrees Celsius for 15-20 minutes. Garlic paper wrapped fish: materials: fish fillets, a lot of garlic, chopped onions, salt, pepper, light soy sauce soy sauce, sesame oil. Practice: marinate the fish fillets with salt, pepper and light soy sauce soy sauce.

Paper-wrapped fish is baked and eaten. Fish oblique blade into thin thick slices, add salt to increase the bottom flavor, pepper to deodorize. Cut some millet pepper, green pepper, a little green pepper, put some cumin grains to highlight the taste of the barbecue. Heat the pot, add 1 tablespoon vegetable oil and 1 tablespoon chili red oil, add spring onion, ginger and garlic to deep fry, first add pepper and cumin to fry fragrance.

Ingredients: Jiangtuan 1, paper wrapped fish paper 1, salt 20 g, seasonal vegetables 1000 g, light soy sauce 50 g, soy sauce 5 g, chicken essence 5 g, cooking wine 20 g, Pixian Douban 50 g, spring onion, ginger and garlic 100g. Prepare Jiangtuan to wash and change the knife, a finger-wide oblique knife, the flower knife changed because of the grass carp I used. Marinate onions, ginger and garlic with half, salt, light soy sauce and cooking wine for 15 to 30 minutes.

Mix the flavor and pour it on the produced and processed fish and wrap it up.

Fish wrapped in garlic paper is a delicious dish, which is characterized by fresh and tender fish, rich garlic flavor, and relatively simple practice.

Paper-wrapped fish is a popular way to eat fish in the past two years. All the fish and seasonings are wrapped in oil paper and cooked in a non-stick pan. The fragrance is all locked in the paper, and the smell is overflowing at the moment of opening.

The way to eat paper-wrapped fish

Steamed paper wrapped fish is a light and delicious dish. First of all, wash the fish and cut a few knives on the fish with a knife to facilitate the taste. Then put the fish in a bowl and add the right amount of light soy sauce, cooking wine, sliced ginger, green onions, salt and other seasonings and marinate for 20 minutes. Then put the pickled fish in a steamer, wrap the fish in tin foil and steam over high heat for 15 minutes. Finally, take out the steamed fish and sprinkle with chopped onions and coriander.

Baking: preheat the oven to 200 ℃, put the wrapped fish in the middle of the oven and bake for 20-25 minutes. Remove and sprinkle with minced parsley and serve. Spicy Douchi paper wrapped fish material preparation: one perch, one tablespoon of Douchi, one red pepper, one green pepper, half onion, some garlic cloves, one ginger, the right amount of wine, the right amount of light soy sauce, the right amount of oyster sauce, the right amount of sugar, the right amount of salt, the right amount of edible oil. Step: fish handling: same as above.

1 gram of white pepper, 5 grams of spicy powder, 10 grams of sesame oil, 1 gram of rice vinegar out of the pot, put 30 grams of peeled cooked peanuts, pour over the fish produced and processed, sprinkle 15 grams of chopped chives, 2 grams of sesame seeds, 10 grams of Xianglai section, wrap them in paper and boil them in a heating oven until they are hot.