Name: Home-cooked Dishes Should Also Pay Attention to Color Matching with Double Pepper Fried Fish
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Edge fish; 1 piece green pepper; 1 piece Red pepper; Some ginger; Some Minced garlic; Some salt; Some Vinegar; Some Soy sauce; Some Cooking Wine; Some Vegetable oil; Some Doubanjiang; Some Chicken Essence; Some pepper

Home-cooked Dishes Should Also Pay Attention to Color Matching with Double Pepper Fried Fish

by Tuo Tuo Ma

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

However, how to make simple home-cooked dishes is different from others, how to make delicious, delicious, delicious, in fact, the easiest way is to pay attention to the color matching. Tomato scrambled eggs are red and yellow. If you add green peppers or scallions, it will have a finishing touch. For the small stir-fry of vegetarian dishes, if you try to add different colors of ingredients, each color is different, but in shape and size Consistency on the above will allow each ingredient to exist independently and harmoniously.

If you want to make the dishes look new, the easiest way is to change the shape or the choice of materials. General popular dishes, people like to shred, you can try slicing or cutting, and put it out in a different shape. The effect will be very different; usually made into white, you try to make black or red, add different seasonings, the taste and color will make people feel fresh and creative; ordinary people put green peppers, you try to put colored peppers or Rice pepper, with little effort on the appearance, no effort, little difference in taste, but strong visual impact, this is the secret of winning in cooking!

Today’s double-pepper pan-fried fish is the same. I didn’t use ordinary people’s common net fish braised or shredded with green and red peppers. Instead, I used two kinds of sharp peppers and adopted the shape of diagonal cut circles. The embellishment is simple and atmospheric, which will not cover the main body of the fish, but makes the overall feeling more vivid, so some small changes can make a dish glow with different brilliance, let's try it! Give full play to your creativity and make your dining table more exciting! "

Home-cooked Dishes Should Also Pay Attention to Color Matching with Double Pepper Fried Fish

1. Kill the side fish alive, 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 ginger and pepper, spread well, and marinate for about 20 minutes.

Home-cooked Dishes Should Also Pay Attention to Color Matching with Double Pepper Fried Fish recipe

2. Cut green and red peppers diagonally into circles, mince garlic and set aside.

3. Put a small amount of oil in the frying pan. When the high heat is 80% hot, turn to medium heat, add the fish on the side, and fry until the two fish are golden.

4. Add ginger and minced garlic, add a 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 for 5 minutes.

5. Sprinkle green and red peppers on the surface of the fish, turn the fish over and simmer for 5 minutes.

6. When the moisture content is 70% dry, add a small amount of chicken essence to taste, turn to high heat to collect the juice, and when the soup is thick and about 80% to 90% dry, turn off the heat and put it on the plate.

Tips:
This dish is very simple and homely. It is one of the required introductory dishes for housewives who are beginners in cooking.

For those beginners, it is easy to learn to stir-fry vegetables or eggs, but it is difficult to stir-fry meat and fish.

Fear of frying meat for old age, or scorching fish.

In fact, the most basic of cooking fish and meat is heat and temperature. Just remember that meat and fish should be marinated with cornstarch, salt, water (or egg white), etc., to taste, grilled meat should be heated in a pan with cooling oil, and fried fish should be medium-to-low and slow. Fry, fry the skin on one side and then fry the other side. Don’t turn it easily when it’s not done well. The most important thing is to buy a non-stick pan, there is a non-stick pan, even if sometimes the fire is not so precise when you control it. , It will not fail, even if it is cooked in cold oil, the meat can still be grilled refreshingly (just older), and the fish can still be fried. The tricks of using ordinary pots to cook spicy, wiping lard, put salt in the oil, put ginger, etc. can be non-sticky. They are all clouds. It is not a day’s work to master those heats. Even if you master it, occasionally. There will be one or two failures, so save some effort and use a non-stick pan.