However, the easiest way to make simple home-cooked dishes differently from others, and how to make them all in color, aroma, and aroma is to pay attention to the matching of colors. Scrambled eggs with tomatoes are red and yellow. If you add green green peppers or chopped green onions, it will add the finishing touch. For stir-fried vegetables, if you try to add different colors of ingredients to make each color different, but in shape and size, each ingredient will be independent and harmonious.
If you want the dish to look innovative, the easiest way is to change the shape or material selection. Generally, people like to cut it into shreds. Try slicing or slicing it, and change the shape. The effect will be very different; Generally, if you make it white, you can try making it black or red, and add different seasonings. The taste and color will make people feel fresh and creative; Generally, when people put green peppers, try putting colored peppers or rice peppers, and put a little effort on the appearance. It's effortless and the taste is not much different, but the visual impact is strong. This is the secret to winning cooking!
The same is true for today's fried fish with double peppers. I didn't use plain fish to braise it, or use green and red peppers to shred it with shredded green and red peppers. Instead, I used two types of sharp peppers and adopted a beveled circle shape. This embellishment is simple and atmospheric, and will not conceal the main body of the fish, but makes the overall feeling more vivid. Therefore, some small changes can make a dish glow differently. Let's try it! Use your creativity to make your table more exciting!
Pan-fried fish with double pepper
Recipe Recommendations
- Bianyu art. 1
- green pepper one
- red pepper one
- ginger appropriate amount
- minced garlic appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- vegetable oil appropriate amount
- bean paste appropriate amount
- chicken essence appropriate amount
- pepper appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for Pan-fried fish with double pepper
1
Kill the fish live, clean it up, put a slicing knife on your back, add half a teaspoon of salt, 30 grams of cooking wine, 15 grams of vinegar, a little shredded ginger and pepper powder, wipe well, and pickle for about 20 minutes.
2
Cut the green and red pepper into circles obliquely, and dice the garlic to set aside.
3
Put a small amount of oil in the frying pan, heat it over high heat until 80% hot, turn to medium heat, add in the fish, and fry until the fish are golden brown.
4
Add shredded ginger and minced garlic, add 1 teaspoon of salt, 10 grams of cooking wine, 20 grams of vinegar, a few drops of soy sauce, 10 grams of bean paste, appropriate amount of water, and simmer over low heat for 5 minutes.
5
Sprinkle green and red pepper on the surface of the fish, turn the fish over, and simmer over low heat for 5 minutes.
6
When the water is 70% dry, add a small amount of chicken essence to taste, turn to high heat to collect the juice, collect until the soup is thick, about 80% to 80% dry, turn off the heat, serve on a plate.Pan-fried fish with double pepper Make Tips
This dish is very simple and home-cooked. It is one of the compulsory introductory dishes for housewives who are beginning to cook. For those beginners, frying vegetables or frying eggs is easy to learn, but frying meat and frying fish will find it difficult. I am afraid of frying the meat until it is too late or burning the fish. In fact, the most basic thing for making fish and meat is the heat and temperature. Just remember that meat and fish must be pickled with cornflour, salt, water (or egg white), etc., the meat must be warmed in the pan to cool the oil, and the fish should be fried over medium to medium heat. Slowly fry, fry the skin on one side and then fry the other side. Don't flip it easily when it is not cooked well. Also, the most important thing is to buy a non-stick pan. There is a non-stick pan. Even if you don't control the heat sometimes, you won't fail. Even if you put cold oil on the pan, The meat can still be grilled fresh (that is, cooked), and the fish can still be fried and peeled. Using ordinary pots, such as cooking spicy food, smearing lard, putting salt in the oil, adding ginger, and other tricks can prevent sticking. They are all floating clouds. It takes more than a day to master the heat. Even if you master it well, you will occasionally fail once or twice, so save your energy and use a non-stick pot.