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Are there any ways to make rice fish delicious?

Steamed rice fish: steaming is one of the ways to preserve the delicious taste of rice fish. Wash the rice fish, remove the internal organs and head, marinate it with cooking wine, sliced ginger and onions, then put it in a steamer, sprinkle with salt and pepper and steam for about 5-10 minutes (adjust the time according to the size of the rice fish). After coming out of the pot, sprinkle with pre-mixed soy sauce, sesame oil and hot oil, sprinkle with chopped onions and coriander.

Steaming is the best way to preserve the freshness of rice fish. Wash the rice fish, remove the internal organs and head, marinate it with cooking wine, sliced ginger and onions, then put it in a steamer, sprinkle with salt and pepper and steam for about 5-10 minutes. After coming out of the pot, sprinkle with hot oil and soy sauce, sprinkle with chopped onions and coriander to keep the original taste of the rice fish. Fried rice fish is a simple and quick way. Wash the rice fish and drain.

Steamed rice fish: this is a healthy way of cooking to maximize the original taste of rice fish. Wash the rice fish, put them on a plate, sprinkle with shredded spring onions and ginger, sprinkle with appropriate amount of cooking wine and soy sauce, then put into a steamer, steam over high heat for about 10 minutes, adjust the time according to the size of the fish. After steaming, sprinkle with chopped onions and coriander, sprinkle with hot oil to increase the aroma. Sauerkraut and rice fish: this dish combines the delicacy of rice fish and the sour taste of sauerkraut, which is very appetizing.

What is the way to eat rice fish to share?

Stewed bean curd with rice fish is a delicious home-cooked dish. First, wash the rice fish and drain; cut the tofu into small pieces and set aside. Then heat the pan, pour in the right amount of oil, and saute the onion, ginger and garlic. Then add the right amount of water, add rice fish and tofu, bring to a boil over high heat and simmer over low heat for 10-15 minutes. Finally, season with salt and pepper and sprinkle with chopped onions. Stewed bean curd with rice fish tastes tender and nutritious.

2. Steaming rice fish is the best way to retain the original taste of rice fish. Material preparation: a fresh rice fish, the right amount of spring onions and ginger, cooking wine, salt, a little light soy sauce. Step: wash the rice fish and dry the water with kitchen paper. Cut a few knives on each side of the fish to make it easy to taste. Sprinkle proper amount of salt on the fish, pour in a small amount of cooking wine, add sliced ginger and some green onions and marinate for 10 minutes.

3. Steaming is the best cooking method to retain the freshness of rice fish. Wash the rice fish, remove the internal organs and head, marinate it with cooking wine, sliced ginger and onions, then put it in a steamer, sprinkle with salt and pepper and steam for about 5-10 minutes. After coming out of the pot, sprinkle with hot oil and soy sauce, sprinkle with chopped onions and coriander to keep the original taste of the rice fish. Fried rice fish is a simple and quick way. Wash the rice fish and drain.

How to cook rice fish is delicious

1. 1 rice fish, appropriate amount of auxiliary oil, salt, sugar, yellow rice wine, ginger, garlic, onion and light soy sauce.

2. Steamed rice fish: ingredients: fresh rice fish, shredded spring onions and ginger, cooking wine, light soy sauce, sesame oil, white sugar, white pepper. Steps:-wash the rice fish, remove the internal organs, and cut a few knives on the fish to facilitate the taste. Put sliced ginger in the belly of the fish, sprinkle a little salt and pepper on the surface of the fish, sprinkle with cooking wine and marinate for 15 minutes.

3. Wash the rice fish, remove the scales, remove the internal organs and cut into pieces of palatable size. Rinse the cut rice fish with clean water, then drain and set aside. P Hot pot cold oil, add sliced ginger and chopped garlic and saute. Put the rice fish into the pan and fry over medium heat until golden on both sides. P add cooking wine to deodorize, then add Laotou and light soy sauce, and season with appropriate amount of sugar and salt.

4. A rice fish is eviscerated, washed and drained. If the fish is bigger, everything is divided into two. 1 small piece of ginger, sliced. 2 spring onions, cut into small sections. Add the right amount of oil to the hot pot, heat the oil, put in the rice fish and fry. Pan-fry until golden on both sides, add 2 tablespoons cooking wine and salt. Put in sliced ginger. Add the right amount of water and a little pickled chili.

5. Steps: prepare a rice fish, 1 peeled garlic, 3 dried chili, 3 sliced ginger and 2 spring onions. At the anus under the belly of the rice fish, cut the fish intestines with scissors. Remove the gills. Then pull out the belly of the rice fish from the position of the fish Gill, this method of operation can make the rice fish more complete and easier to fry. Apply cooking wine and salt to the whole body of the rice fish, marinate for 15 minutes, and then dry the rice fish with kitchen paper.

The practice of rice fish

1. Steaming is the best way to maintain the delicious taste of rice fish. First of all, wash the rice fish, remove the internal organs and fish scales, and then marinate them with seasonings such as onions, ginger and garlic. Then put the pickled rice fish on a plate and steam for about 8-10 minutes. Finally, sprinkle with chopped onions and coriander, sprinkle with hot oil, and serve. Steamed rice fish retains the original taste of the fish and tastes delicious. Scrambled eggs with rice fish is a home-cooked dish that is easy to make.

2. The rice fish is eviscerated and washed, and the flower knife is slanted on both sides of the fish. Put oil in the pan, when the oil temperature is 50% hot, deep-fry the garlic in the pan, deep-fry into golden brown and remove. Fry the fish with fried garlic and fry the fish to golden brown on both sides. After the fish is fried, put the fried garlic into the pan. According to your taste, add soy sauce, light soy sauce, salt, sugar, cooking wine and pour into boiling water in turn.

3. Steaming is the best cooking method to retain the freshness of rice fish. Wash the rice fish, remove the internal organs and head, marinate it with cooking wine, sliced ginger and onions, then put it in a steamer, sprinkle with salt and pepper and steam for about 5-10 minutes. After coming out of the pot, sprinkle with hot oil and soy sauce, sprinkle with chopped onions and coriander to keep the original taste of the rice fish. Fried rice fish is a simple and quick way. Wash the rice fish and drain.

4. Steaming is the best way to retain the delicious taste of rice fish. First, wash the rice fish, remove the internal organs and fish scales, then put it into the plate, add the right amount of shredded ginger, green onions and cooking wine to remove the fishy smell. Then put the plate in a steamer and steam over high heat for about 8-10 minutes. Take out the fish when it is done. Finally, sprinkle chopped onions and parsley, sprinkle with hot oil and soy sauce, and serve. Braised rice fish with braised rice is a home-cooked dish with good color, taste and taste.

5. Steaming is one of the most common methods of rice fish, which can retain the original taste of rice fish to the maximum extent. Remove the scales, remove the internal organs and wash the rice fish, put them on a plate, add the right amount of sliced ginger, onions and cooking wine, and steam in a steamer over high heat for 7-10 minutes. Sprinkle chopped onions, coriander and appropriate amount of light soy sauce and sesame oil before leaving the pot. This method is simple and fast, retaining the delicious taste of rice fish. Braised rice fish in red sauce has a bright color and mellow taste.

6. Braised rice fish: braised rice fish is a practice with good color, smell and taste. First, wash the rice fish and marinate them with salt and cooking wine for 10 minutes. Add spring onions, ginger and garlic and stir-fry until fragrant, then add rice fish and stir-fry until discolored. Then add the right amount of soy sauce, light soy sauce, sugar, cooking wine and water, simmer over low heat for 10-15 minutes, wait for the soup to thicken, sprinkle with chopped onions. This method is delicious in taste and attractive in color.