How to eat hairtail?

Accessories: onion, soy sauce, yellow wine, salt and sugar.

Practice: 1. Cut the cleaned hairtail and marinate it with soy sauce for about an hour.

2. Put the pickled hairtail into the oil pan and fry it slightly on both sides.

3. Sprinkle with chopped green onion; Cook the rice wine and cover it for a while; Add the right amount of salt, pour in the remaining soy sauce and add the right amount of sugar; Finally, add water, slightly less than the fish, and then cover the pot and cook.

4. Take the juice out of the pot.

-

Exercise 2:

Don't make hairtail too big, hang it up first, blow dry the surface, cut it into two-inch pieces, and fry it in a pot until the meat is firm. There is a very important point here: hairtail will explode, and water vapor will flow back into the oil pan with the lid. I cover the fish with a strainer, hehe, it's Qualcomm.

After the fish is fried, leave a little oil in the pan (I usually use up the oil at one time), add pepper, pepper and star anise to taste, then add onion, ginger and garlic to stir fry twice, add hairtail, a lot of cooking wine, a little soy sauce, a little vinegar and two spoonfuls of sugar, add water until the fish noodles are covered, and stew until the soup is exhausted.

-

Exercise 3:

Braised hairtail (4-6 years old)

Ye Lei baobao gourmet

Ingredients: hairtail 1 kg. Ingredients: 80g of soy sauce, 8g of refined salt, 40g of vinegar, 30g of sugar, 3g of monosodium glutamate, 5g of cooking wine, 20g of onion, ginger 10g, garlic 10g, 2g of aniseed, 500g of water and 2kg of vegetable oil (actual dosage is 10g). Methods: 1) Chop the head, fin and tail tip of hairtail, gut hairtail, scrape off the black membrane of abdomen, wash it and chop it into 4.5 cm long segments; Cut onion into sections; Ginger is cut into sections; Slice garlic. 2) Put the oil in a pot and cook it until it is 70% or 80% mature. Put the hairtail section in the oil and fry it for several times until the skin is slightly hard and golden yellow. Take it out and drain it. 3) Add 100g oil into the pot, saute aniseed, saute shallot, ginger and garlic into slices, add vinegar, white sugar, soy sauce, cooking wine, refined salt and water, add the fried fish pieces, simmer for 15min, and add monosodium glutamate. Features: purplish red, salty and sweet. The key to making: it is best to choose fresh, big and thick fish for children, so picky. When cooking, the fish should be fried tender, not too old and not too heavy.

-

Practice 4:

Braised hairtail, pickled pepper, braised hairtail.

As long as you understand the truth, it is not difficult to make hairtail mentioned above. The raw materials that need to be prepared are hairtail (let the fish shop owner gut and chop it into knots), onion, ginger, garlic, salt, sugar, cooking wine, soy sauce and vinegar, and you can also choose pickled pepper or lobster sauce according to your own taste.

Exercise:

Step 1: decoct medicine

Wash and dry hairtail, and use paper towels to absorb moisture. Another option is to wrap it with flour, so that the oil will not collapse easily because of water. Add oil to the pan, heat it, fry the fish until it is cooked, turn the middle of the noodles once, and fry until both sides are golden.

Step 2: Combustion

Change the oil, add onion, ginger and garlic, add pickled pepper to make hairtail, add lobster sauce to make hairtail, stir-fry until fragrant, stir-fry hairtail. Add cooking wine, soy sauce and vinegar, stew, add appropriate amount of sugar and salt, stir-fry a few times, add water, and level with hairtail. Turn off the fire and concentrate the soup. Serve on a plate.

note:

When frying hairtail with 1, it is best to dry hairtail, such as drying in the sun, rolling in flour and so on.

Fried fish contains a lot of oil, so don't use too much oil when stewing.

-

One: Litchi hairtail:

[Main materials and auxiliary materials]

Hairtail ... 500 grams

Yulan tablets diced ... 5g

Refined flour ...100g

Refined salt ... 6 grams

Onion diced ... 8g

Green beans; Beans; Green beans ... 6 grams

Clear soup ... 250 grams

Monosodium glutamate ... 3g

Diced carrots ... 5 grams

Clear oil ... 750 grams

Refined sugar ... 35g

Qian Fan sauce ... 25g.

Diced mushrooms ... 5g

Wet starch ... 20g

Vinegar ... 20 grams

Sesame oil ... 3g

[Cooking method]

1. Cut off the head and tail of hairtail, remove the fishbone and wash it. The skin of the fish is facing down, and use the oblique knife fish first.

Carve parallel knife lines on the meat, then turn an angle and carve strips at right angles with a straight knife and an oblique knife.

Then cut the intersecting parallel cutter lines into triangular blocks with a side length of about 3.5 cm, and add vinegar, refined salt and monosodium glutamate.

Mouth.

2. Put 700 grams of oil in the spoon, and when it is 70% hot, soak the fish pieces evenly with flour, and then knead them into triangles.

The meat is round outward, fried until golden brown, and the oil is removed when it becomes litchi-like.

3. Heat the frying spoon, leaving 25 grams of base oil, add the sauce and sugar, stir-fry slightly, and then add the minced onion and carrot.

Stir-fry diced meatballs, diced magnolia slices and diced mushrooms, add vinegar, clear soup, refined salt and monosodium glutamate to boil, and skim off the froth.

Hook the wet starch into a thick paste, pour in hairtail and string beans, pour in sesame oil, mix well and serve.

[Process key]

1. In the initial processing of hairtail, the knife should be cut accurately, which can not only remove the fishbone, but also keep the fish intact.

2. Fish and litchi flower knives, with uniform knife spacing and consistent depth. After the fish is fried, it can be turned into plum.

Dendritic, beautiful appearance.

The oil temperature of fried fish should be 70% to 80% hot. Too high, fish burn easily; If it is too low, the fish will easily collapse in the pot.

inch

Two: sweet and sour hairtail:

Ingredients: hairtail 500g, shredded onion, shredded ginger, 20g of garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, Shaoxing wine 1 teaspoon, sugar 1 teaspoon, pepper oil 1 teaspoon, and appropriate amount of fresh soup.

Making:

1. Head, tail and viscera of hairtail are removed, washed, cut into 5cm pieces and salted.

2, put more oil in the pot to heat, fry the fish section, when both sides are golden, drain the oil from the pot for later use.

3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, burn Shao wine, vinegar and soy sauce, add a little soup and sugar, add pepper oil and stir well.

Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.

Three: steamed hairtail:

Ingredients: one hairtail (about one catty)

Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce.

Making:

1. Dice hairtail and wash it.

2. Cut the fillets into two sides (diagonally cut into squares) and cut them into half-inch sections.

3. Dish the hairtail, add seasoning and steam in a steamer for 6 minutes. (It takes 10- 15 minutes to steam at home)

4. Take the steamed hairtail out of the cage and pour the oil.

Four: fried salted fish:

Ingredients: hairtail 1 strip (500g), salt 75g, chopped green onion 5g, yellow rice wine 5g, salad oil150g, (actual dosage 50g).

Method:

1. Wash hairtail, coat with salt and marinate for 5 hours.

2. Wash hairtail to remove the salt particles on the surface, remove the head and tail, put a flower knife in the middle, and cut into 6cm long pieces to dry.

3. Put the pot into the fire, add oil and heat it to 60% heat, fry the fish pieces until both sides are browned until cooked, cook wine and sprinkle with chopped green onion.

Flavor characteristics: the fish fillets are dark yellow in color, crispy in skin and salty and tender.

Five: Braised Ribs with Braised Hairtail:

Ingredients: hairtail.

Accessories: ribs, rape heart, mushrooms, winter bamboo shoots.

Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.

Exercise:

1. Blanch the ribs with boiling water, cook them in a pressure cooker with seasoning, and cut the mushrooms and winter bamboo shoots into small pieces for later use;

2. Wash and drain the hairtail, turn it into Huang Shi on both sides, take it out, leave the bottom oil in the pot, add garlic and star anise to make it fragrant, then add mushrooms and chopped winter bamboo shoots, pour the ribs together with the soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add the Chinese cabbage, cook slightly and thicken.

Six: exotic hairtail:

[Ingredients] Hairtail 1 strip (about 500g), dried tangerine peel 10g, and 25g cooked peanuts.

[Seasoning] Yellow rice wine 10g, soy sauce 5g, salt 2g, sugar 75g, essential oil 50g (actual dosage 25g), water 50g, pepper powder 7g and pepper powder 2g.

[Operating procedure]

1. Wash hairtail, drain, cut into oblique sections and marinate with a little salt and wine. Cut pericarpium Citri Tangerinae into powder; Peanuts were also smashed into pieces.

2. Heat the oil pan, add the hairtail and fry the rosin until it is deep (need to be fried again), and remove and pour off the oil.

3. Add water, sugar, soy sauce, salt and yellow wine to the pot, simmer slowly, add hairtail when the juice is thick, hang the juice, sprinkle with dried tangerine peel, cooked peanuts, Chili powder and pepper powder, and turn well. Then serve.

[Feature Comment] Dry, fragrant, crisp and varied in taste. This dish is not difficult to cook, and it is a cold pot dish with good texture and taste.

[Tips] Boil the sugar juice on low heat.

Seven: papaya stewed hairtail:

Raw materials:

350g of fresh hairtail, 400g of raw papaya, onion, ginger slices, vinegar, refined salt, soy sauce, yellow wine and monosodium glutamate.

Making:

1. Remove gills and internal organs of hairtail, wash and cut into 3 cm long sections; Wash the raw papaya, peel off the skin, remove the core and cut it into pieces 3 cm long and 2 cm thick.

2. Set the casserole on fire, add appropriate amount of water, hairtail, papaya, onion, ginger, vinegar, refined salt, soy sauce and yellow wine, and add monosodium glutamate when cooked.

Features:

Delicious taste, fresh and tender fish, refreshing fragrance.

Eight: flower basket for fish:

Raw materials:

Hairtail, ginger rice, chopped green onion, garlic paste, Shaoxing wine, tomato sauce, white sugar, white vinegar, seafood sauce, XO sauce, wet starch, refined salt, dried starch and salad oil.

Making:

1. Wash hairtail, boneless, cut into sections, and soak in refined salt, Shaoxing wine, onion and ginger.

2. Take dried fish, pat dry starch and fry in 80% hot oil pan. The hairtail is rolled into a tube and then put into the oil pan. Fry until golden brown, pour in a colander and drain the oil.

3, wok fire, scoop a little oil, add chopped green onion, ginger rice, garlic paste, tomato sauce, Shaoxing wine, white sugar, white vinegar, seafood sauce, XO sauce to boil, thicken with wet starch, pour salad oil, pour it on hairtail, and put it into a basket.

Features:

Sweet and sour, red.

Nine: fragrant fat hairtail:

Raw materials:

Hairtail 75g, starch 20g, milk100g, peanut oil, refined salt, tomato sauce, Shaoxing wine, monosodium glutamate and sesame oil.

Exercise:

① Wash hairtail. Cut into long sections, put them in a large bowl, add refined salt, Shaoxing wine and sesame oil, mix well and marinate for 30 minutes.

(2) Put the pot on fire, put the hairtail into the oil piece by piece, fry until golden brown, and take out the oil control.

(3) Add water to the rest of the starch and mix well.

④ Put the frying spoon on the fire, add a little boiling water, add milk, tomato sauce and salt, and mix well. When the soup is boiling, thicken it with water, add monosodium glutamate, stir well and pour it on the fish.

Features and nutrients: Delicious and fragrant, rich in high-quality protein, calcium, vitamin A and other nutrients.

Ten: hairtail:

Ingredients: hairtail

Accessories: onion, ginger, garlic and pepper.

Seasoning: salt, chicken essence, sugar, soy sauce, vinegar, cooking wine, starch and sesame oil.

Cooking method:

1. Wash hairtail, cut into sections, add salt, cooking wine and pepper, and marinate 10 minute. Chop onion, ginger and garlic, take a small bowl, add salt, soy sauce, vinegar, chicken essence, cooking wine, sugar and starch, and add water to make juice.

2. Pour the oil in a pan, fry the hairtail until both sides are golden, remove it, leave the bottom oil in the pan, add the hairtail, pour in the prepared juice, and burn until the hairtail is fragrant.

Features: fresh and tender meat, sweet and sour and refreshing.

Sweet and sour hairtail

Hairtail, vinegar, 100g, sugar 175g, soy sauce, 10g refined salt, 300g clear soup, a little Jiang Mo, chopped green onion and garlic, 150g wet starch and 1750g peanut oil.

① Take hairtail orally, wash it, cut it into 6 cm long sections, sprinkle salt on the fish and marinate it slightly.

Evenly coating a layer of wet starch paste on the whole body of the fish;

2 Pour oil into the wok, stir-fry until 70% hot, and put the fish into the oil pan. At this time, you need to hold the fish with a shovel.

When all the fish turn golden, take them out and put them on a plate. Leave a little oil in the wok and heat it to 60% heat. Add onion, ginger, minced garlic, vinegar, soy sauce, a little soup, sugar and pepper oil and stir well.

1. Steamed hairtail

Wash the fish, remove the head and tail, viscera and black film, cut into 8 cm long sections, feed them with salt, monosodium glutamate and minced onion and ginger, then hang the paste made of eggs and flour, fry them in a pan until both sides are golden, steam them on a dish for 10 minute, and then burn some salt, monosodium glutamate, sesame oil and minced leek in Tonga and pour them on the fish sections.

Fried hairtail

Wash the fish, remove the head and tail, viscera and black film, cut into 8 cm long slices, feed them with salt, monosodium glutamate and minced onion and ginger, add a proper amount of oil to the pot, heat them to 80% heat, put them in fish pieces, and fry them with slow fire until they are brown and tender. Take it out and season with pepper and salt.

3. Braised hairtail

Wash the fish, remove the head and tail, viscera and black film, cut into 8 cm long sections, feed them with salt, monosodium glutamate and minced onion and ginger, add a proper amount of oil to the pot, heat them to 80% heat, add the fish sections, fry them until the skin is slightly burnt, and take them out. Add some oil to the pan, stir-fry the onion and ginger until fragrant, add soy sauce, soup, salt, monosodium glutamate, vinegar, sugar and white wine, and add the fish pieces to a slow fire. When the soup is almost dry.

Practice of steaming hairtail

Ingredients: one hairtail (about one catty)

Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce.

Step: 1. Cut hairtail into pieces and wash.

2. Cut the fillets into two sides (diagonally cut into squares) and cut them into half-inch sections.

3. Dish the hairtail, add seasoning and steam in a steamer for 6 minutes. (It takes 10- 15 minutes to steam at home)

4. Take the steamed hairtail out of the cage and pour the oil.

Method for frying salted hairtail

Raw materials:

Hairtail 1 (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g (actual dosage 50g).

Methods: 1. Wash hairtail, put on salt and marinate for 5 hours.

2. Wash hairtail to remove the salt particles on the surface, remove the head and tail, put a flower knife in the middle, and cut into 6cm long pieces to dry.

3. Put the pot into the fire, add oil and heat it to 60% heat, fry the fish pieces until both sides are browned until cooked, cook wine and sprinkle with chopped green onion.

Flavor characteristics: the fish fillets are dark yellow in color, crispy in skin and salty and tender.

Delicious hairtail practice

1 Wash the fish first, cut it into sections, and drain it.

Put the flour on the plate (or beat the eggs and stir)

3 Roll the fish on it.