When it comes to grilled fish, people often think of palm-sized live fish or dried fish, such as kebabs of beef and mutton.

Put the sample directly on the charcoal fire, add a little salt, pepper and other seasonings, and bake it to eat. The popular Sichuan-style grilled fish this year is obviously different from the traditional barbecue method. It adopts a unique method of "roasting first and then stewing", which combines the essence of two cooking techniques: roasting and stewing. It is said that Sichuan-style grilled fish originated from Africa. An African native caught a fish, roasted it for a long time before it was cooked, so he added it to the soup and ate it. He found it more delicious than before. From then on, there was this delicious dish. Grilled fish has been circulating for more than 1000 years.

Origin of grilled fish

In the late Qing Dynasty, an intelligent woman emerged from the descendants of Ye Tianqi, a famous chef in Chongqing. Because Ye's cooking has always been passed down from man to woman. So I only gave her some home cooking methods to serve the daily meals of an old and young family. And her father only shows his face on holidays and cooks on the stove. One spring festival, my father was ill in bed and couldn't go to the kitchen, so I asked my daughter to cook some ordinary dishes for the new year. Unexpectedly, my daughter cooked a sumptuous meal, which surprised everyone. Among them, a grilled fish, in particular, was cooked with fire and then fried, which surprised my father. It turns out that this woman has been concentrating on cooking research. When her father is away on weekdays, she peeks at her own recipes. In order not to expose that she stole her cooking skills from her teacher, she incorporated her own experience on the basis of the original leafy vegetables and formed an ingenious new formula. From then on, my father found that she was very talented in cooking, so he changed the family rules, taught the cooking skills one by one, and gave his favorite secret recipe of cooking ingredients to others.

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Ingredients: a fresh fish (about 1250g), mushrooms 50g, tomatoes 125g, eggs 100g, onions 75g, cooked potatoes 500g, celery 250g and peanuts 150g. Seasoning: cooking oil 100g, cream sauce 500g, pepper 10g, coriander 20g, and shredded cheese 50g. Salt, pepper, butter 50g, sugar 50g, monosodium glutamate 2g, pepper 2g, aniseed 100g, coriander 50g and secret oil 100g.

Edible method

Its eating method is very similar to eating hot pot, and even more enjoyable than eating hot pot. Wanzhou grilled fish not only tastes like fish, but also has a lot of vegetables and meat to eat.

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Remove intestines, chop fish, clean head and tail, cut into 4 pieces, and marinate with a little salt 1 pepper for a while; Wash mushrooms and tomatoes and slice them; Wash and shred onions; Slice the cooked potatoes; Boil the eggs and slice them for later use. Heat the frying pan, then pour in cooking oil until the oil temperature is low.

When the grilled fish with honey sauce (19 block) is 50% hot, fry the fish fillets with flour until golden brown, take out and drain the oil, put them in a baking tray and spread a layer of cream sauce; Heat the pan for later use, and then pour in the cooking oil. When the oil temperature is 60% hot, add onion and fry until yellow, then pour in the fish fillets in the baking tray, add mushrooms, eggs, tomatoes and potato chips around, then pour in cream sauce, sprinkle with shredded cheese, pour in hot butter, and bake in the oven until fragrant.

Matters needing attention when editing this paragraph

The cooking technology of Wanzhou grilled fish is very strict, and it is easy to taste wrong if there is a slight mistake. It takes at least 6 hours to cook a pot of grilled fish with old oil. The whole production process is very hard, and it is necessary to constantly turn the oil in the pot with a spoon. If you don't move for a while, the taste will be difficult to adjust. Therefore, the most important thing for grilled fish is how to cook the old oil well, how to master the heat and other skills. Old oil is a very important link, but how to roast fish and how to marinate fish is also very particular. If you don't just muddle through, you can do skills such as grilled fish old oil, marinated fish and grilled fish.

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Ingredients: fish 1 strip, lotus root 1 root, green bamboo shoots 1 root, proper amount of fungus, Chinese cabbage, onion, vermicelli (various boiled vegetables can be added according to personal taste).

Accessories: salt, spiced powder, cooking wine, Pixian hot sauce, lantern red pepper, onion, ginger, coriander 1. Wash the fish first, cut it into two parts with a flower knife, and marinate it with salt, cooking wine and spiced powder. 2. Marinate the fish for a while, grease the baking tray, put it on, and bake it at 200 degrees in the middle of the oven. Then stir-fry other ingredients with Pixian Chili sauce. Cooking doesn't take long, but it needs baking. Then pour it on the fish and cabbage. 5. Take another pot, add onion, ginger and sweet pepper, stir-fry until fragrant, and pour it on the side dish in the baking tray (put more oil). 6. Put the baking tray in the oven again (put down a layer, otherwise it will be easy to paste), bake at 200 degrees for 20 minutes, and sprinkle with coriander.

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Ginger, garlic, salt, soy sauce, oyster sauce, pepper noodles, white wine, pepper powder, lobster sauce, Pixian watercress and pepper. Cauliflower, lotus root, cucumber, bean sprout, konjac, carrot, celery, garlic, dried pepper.

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The skin is crisp and tender, the color is golden, the taste is thin and delicious, the nutrition is rich, and it has some outstanding pharmacological characteristics.

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In 2006, Sichuan-style grilled fish became popular in Beijing. In Guijie, Sichuan-style grilled fish overtook the traditional spicy crayfish and duck neck and became the most popular dish in Guijie. Guijie has always been the vane of Beijing folk cuisine. However, in July, Beijing Huaxia Times published a series of articles in the form of unannounced visits, such as "The first grilled fish shop in Guijie recycled leftovers and cooked dead fish overnight", pointing to the fishy smell in grilled fish. Grilled fish and oil recovery, food hygiene problems are prominent, and the scenery of grilled fish is greatly reduced. In fact, regardless of the problem of oil recovery, barbecue is not a healthy cooking method, but it is popular all over the country because of its delicious taste. Since you can't give up, you must learn to eat a little.

The nutritional combination of delicious grilled fish (18 pieces) makes health closer to us while being delicious. When fish is roasted at high temperature, it will produce smoke and charred substances. Carcinogens were also found in the charred products of grilled fish. Generally, when grilled fish, the surface temperature is about 200℃~250℃, and the central part is about 100℃. There will be no problem at this temperature, but when it is baked into a burnt paste, the temperature has reached more than 400℃, which will cause variation. Roast beef and fried eggs have a similar situation. In fact, this kind of danger can be avoided by food collocation. It is a good choice to eat white radish puree and lemon together. This is because white radish contains a variety of enzymes, which can not only decompose starch and fat in food, but also decompose nitrosamines with strong carcinogenic effect and eliminate the carcinogenic effect of nitrosamines. In addition, both radish and lemon contain a lot of vitamin C, which can not only make the nutrition in a meal more balanced, but also prevent cancer. Grilled fish is high in calories, while radish is low in calories and rich in dietary fiber. After eating, it can promote gastrointestinal peristalsis and easily produce satiety. Therefore, eating more radish sauce when eating grilled fish can avoid excessive calorie intake and help to lose weight.

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Ingredients: 1-2 apples, 1 onion, 600g cod pieces (or other big fish), 2-3 tomatoes (medium size), 2 tablespoons flour, 2 tablespoons curry powder, 20g cooked vegetable oil, and appropriate amount of salt: 1. Slice the onion. Cut the tomatoes into pieces. Cut the fish into 3-4 pieces. 2. Mix flour, curry powder and salt evenly. Each fish is covered with a layer of mixed powder. 3. Take the baking tray and place the fruits and vegetables and fish pieces alternately, that is, a layer of fruits and vegetables and a layer of fish, and the top layer is fish. Then pour in the cooked vegetable oil. 4. Preheat the oven to 200℃, put the baking tray in the middle layer and bake for 30 minutes. [ 1]