Dear comrades of the drop foodie, do you sometimes miss the tempeh fish that is full of fish fragrance and full of oil? Today, I'll tell you how you can easily cook such delicious dishes at our home, and ensure that you are happy after eating!
Ingredients required: about two catties of live fish, an appropriate amount of tempeh, crushed garlic, ginger, chopped red pepper, green onion flowers, cooking wine, light soy sauce, dark soy sauce, sugar, salt, pepper, fragrant sesame oil.
Production steps: The first step is to wash the grass carp, scrape off the scales and remove the internal organs, and then cut it into sections, or cut it into pieces, according to personal preference. However, keep in mind that after cutting, you need to wipe the water off the skin with a towel or kitchen paper towel, so that it will not be sticky when you fry it later.
The next step is to marinate the fish: add some cooking wine, light soy sauce, salt and pepper to the fish, stir well and let it marinate for 15 minutes, so that the seasoning can penetrate well and make the fish more flavorful.
The next step is to fry the fish: find a large pan, pour some oil into it, and put the fish on it until it is hot, and slowly fry it on low heat until it is yellow on both sides. Don't rush to turn it over at this time, otherwise the fish may break. Be careful not to over-fry the fish so that it doesn't become stiff.
Let's talk about fried tempeh. Heat the oil on another stove, chop the garlic, ginger and red pepper and sauté until fragrant, then add the tempeh and stir-fry until you smell the aroma of the tempeh.
Finally, it's time to adjust the flavor of the stew: put the fried fish in the pot, add water, dark soy sauce and sugar, and then cover the pot and simmer for 10 minutes, so that the fish can fully absorb the aroma of the tempeh and the flavor of the seasoning.
When the juice is almost finished, it's time to get out of the pot: Finally, turn it over high heat to thicken the sauce, then drizzle 1 teaspoon of sesame oil, sprinkle with some chopped green onions, mix well and put the fish on a plate.
This tempeh fish tastes moderately salty, fragrant, light and refreshing, and the meat is tender and smooth. The aroma of tempeh is strong and charming, which really adds a lot of flavor to the dish. Moreover, tempeh fish is rich in protein and various nutrients, which is both delicious and healthy.
To be honest, we've always felt that this tempeh fish is really a common everyday dish that is especially suitable for home cooking, because both in terms of taste and preparation method, it is suitable for everyone! The fish is marinated and fried, the skin is crispy and tender on the inside, and the taste is really wonderful; As an ingredient in the seasoning, tempeh not only adds a deep aroma to the fish, but also makes the whole dish more appetizing and appetizing. In addition to delicious food, tempeh fish is also rich in protein and many nutrients, which is really delicious and nutritious!
There are a few tips:
It's important to choose fresh fish: when making tempeh, you must use fresh fish to make the food taste great.
The marinating and soaking time must be long enough: the fish should be marinated for about the same time, so that the seasoning can penetrate deeply into the inside of the fish and make the fish more flavorful.
The heat of the pan-fry can be well controlled: the heat of the fried fish can be controlled. Stir-fry slowly over low heat, don't scorch, so as to maintain the tender taste of the fish!
Tempeh must be stir-fried in the pan first: the tempeh must be fried in the pan in advance, so that the tempeh fish will taste endlessly.
Don't stew the fish for too long: Don't stew the fish for too long, otherwise the fish will tend to simmer. Normally, about 10 minutes should be enough.
Well, now you've learned how to make tempeh! I think it's really easy to do, right? Then practice it yourself at home and invite your family to enjoy this delicious dish! Remember to copy the ** and post it after you finish, and we will praise your cooking skills together and share long-winded comments! Come on, I look forward to your wonderful works!