不同种类鱼的烹饪方法 鲤鱼红烧 泥鳅慢炖.docx

家人团圆，招待亲友，中国人的餐桌上总是少不了一条鱼，而市场上鱼的种类又是多 种多样，用哪种烹调方法更合适呢？ 烧烤脂肪较多的鱼适合烤着吃，比如鳗鱼、秋刀鱼等，这样可以产生特有的香气及 风味烤之前，可以先放在通风处使鱼的外皮风干，这样再烤制会比较容易烤鱼时还要注 意火候，尽量不要烤焦吃时在鱼身上挤少许柠檬汁，味道会更好大部分鱼可以红烧，它既适用于腥味相对重些的鱼也适合很清淡的鱼，前者通 过红烧掩盖腥味，后者则是根据食用者的嗜好烹调此外，新鲜度稍差的鱼也可选择红烧 但鲤鱼、白鲢、花鲢、草鱼、带鱼红烧后风味更好黄鳝鱼、黑鱼、鲫鱼、鳕鱼等本身味道比较鲜美，肉相对紧实，因此适合炖着 吃泥鳅可能带有寄生虫，炖着吃会更安全炖鱼时，可加几块豆腐，不但味道鲜美，这两 者的氨基酸还有互补作用，并且鱼中的维生素D能促进豆腐中钙的吸收鱼汤素以鲜美为贵，而用于做汤的鱼以大黄鱼、鳜鱼、鲫鱼味道最佳鳜鱼和 鲫鱼都是淡水鱼类，肉嫩、质细、营养价值高、出汤率高，特别适合病人、老人和产妇食用 鲫鱼做汤之前最好先在油里煎一下，否则表皮易破此外，还可以加些白萝卜调味高端鱼最适合清蒸，如鳜鱼、鲥鱼、鲈鱼等，这类鱼本身就有特有的鲜美风味， 肉质也比较细嫩，清蒸可以保持鱼的原汁原味。

火候是做好清蒸鱼的关键，与很多鱼蒸菜一 样，一定要在锅内水开后，再将鱼入锅很多鱼烹饪预处理时都会用到油煎，如红烧、做汤在煎鱼前，可先用盐在鱼 身上薄薄地抹上一层，小鱼腌制5 分钟，大鱼腌制10 分钟左右，这样再去煎，就不会破皮 了另外，锅烧热后用姜擦擦锅底，等油热后再放鱼，也能防止煎鱼时破皮或掉皮生吃最好选海水鱼，因为一般其寄生虫较少不过也不是任何海水鱼都可以生 吃，最好选金枪鱼、真鲷、三文鱼等，其特点是色、香、味俱佳吃时可以蘸芥末、酱油 需要提醒的是，生吃一定要确保鱼是新鲜安全的Family reunion, en terta in relatives and frie nds, Chin ese table always little not a fish, and fish species of market is diverse, with what kind of cooking methods more appropriate?Barbecue. Fatty fish for eating grilled eel, for example, saury, this creates aunique aroma and flavor. Before baking, can be put in the air to make fishskin dry, it will be easier to make. Also pay attention to the furnace baked fish, try not to burn. Squeeze a little lemon juice over the fish to eat, the taste will be better.Braised. Most fish can braise in soy sauce, it is not only suitable forrelatively heavier fishy smell of fish is also suitable for very light fish, the former by braised masked smell, the latter is based on con sumpti on hobbycook in g. In additi on, fresh less fish can also choose to braise in soy sauce.But the carp, silver carp, bighead carp, grass carp, hairtail braise in soy sauce flavor better.Simmer. Fish, fish, fish, cod is more delicious flavor, the meat is relativelytight, so for a stew. Loach may contain parasites, stew will be more secure.Fish stew, add a few pieces of tofu, not only delicious, www.zhoush un both the amino acidand complementary role in fish, and vitamin D can promote the absorption of calcium in tofu.Make soup. The soup is delicious for you, and for the fish soup with large yellow croaker, mandarin fish, crucian carp taste the best. Mandarin fish and carp is a freshwater fish, meat, fine quality, high nutritional value, the soup rate is high, especially for patie nts, the elderly and preg nant wome neat. Carp soup before the best first in the oil fried, otherwise the skin easily broken. In addition, also can add white radish.Steamed. The most suitable for high-end fish steamed mandarin fish, such as perch, herring, etc, this kind of fish is itself a unique delicious taste,meat quality is delicate, can keep the authentic steamed fish. The furnaceis the key to make steamed fish, like many steamed dishes, must be in after the water is boiling pot, put the fish into the pot.Fried. Many fish cooking pretreatment are used, such as fried, stewedsoup. In fish, can first use of salt in the fish to cast a thin layer, small fishbig fish marinated for 5 minutes, 10 minutes, then on to the cook, don'tbreak the skin. In additi on, pan fry with gin ger rub bottom of the pot, such as oil heat put fish, can also preve nt the fish whe n broke n skin or peel.Raw food. The best selection of raw fish, because the parasite is less. But not any sea fish can be eaten raw, the best selection of tuna, sea bream,salmon, its characteristic is the color, fragra nee, taste. Whe n can eatmustarwww.hp-d dip, soy sauce. What need reminds is, it must ensure that the fish is fresh and safe.。