Tips for frying Spanish mackerel at home

Spanish mackerel, like many other fish, can be used for burning, steaming, roasting, frying, etc. It can be seen that Spanish mackerel can be eaten in many ways. In fact, frying Spanish mackerel here is more complicated than other methods, so you must pay attention to it when you do it. Let's talk about the method of frying fish.

Fried Spanish mackerel at home

material

The main ingredients are Spanish mackerel, egg seasoning salt, monosodium glutamate, cooking wine, starch, flour, peanut oil, onion and ginger slices.

working methods

1. Wash Spanish mackerel, cut into thick slices, add onion and ginger slices and seasoning, and marinate to taste.

2. Stir the eggs, flour and starch into a paste.

3. Put the Spanish mackerel pieces into the pot and fry until golden brown on both sides.

skill

trait

Golden color, soft outside and rigid inside.

point out

Don't paste too thick, and pay attention to the heat when frying.

Fried Spanish mackerel with honey sauce

material

Spanish mackerel 1, tomato sauce, onion, garlic, soy sauce, salt, sugar, cooking wine.

working methods

1. Wash Spanish mackerel and cut it into large pieces, and use a towel or kitchen paper to absorb the water on the surface of the fish. Add salt and soy sauce and marinate with cooking wine for 30 minutes.

2. After the bottom oil in the pot is heated, put it in one piece like a Spanish mackerel, fry it thoroughly and then turn it over, and fry it golden on both sides. Add tomato sauce, a little sugar and simmer for about 15 minutes.

skill

1, this dish must be simmered slowly without adding water.

2. Hairtail, crucian carp, flounder and flounder can all be cooked in this way.

Soft fried Spanish mackerel

material

Ingredients: 500g Spanish mackerel, 350g potato (yellow skin),

Accessories: 200 grams of eggs and 20 grams of wheat flour.

Seasoning: 4g salt, 2g monosodium glutamate, 3g pepper, 8g butter and 40g peanut oil.

working methods

1 Slaughter Spanish mackerel. Wash the meat, slice it with an oblique knife, mix well with pepper, monosodium glutamate and refined salt, marinate for about 10 minutes, and coat it with a layer of flour.

2. Beat the eggs into a bowl and mix well. Wash potatoes, put them in a pot, let them cool, peel them and slice them.

3. Put the pan on the fire, add peanut oil to heat it, spread the fish fillets evenly and add the egg paste, fry until both sides are golden, drain the remaining oil, add butter to cook, put the pan on the plate, and put the cooked potato chips on the plate.

Fried mackerel

material

Mackerel, soy sauce, soy sauce, sugar, salt and water.

working methods

1. Wash mackerel, marinate it with wine and salt, then fry both sides in a pot and put it away for later use.

2. Mix the fried juice with soy sauce, soy sauce, soy sauce, sugar, salt and water.

3. After frying the ginger and garlic in the wok, add the fried mackerel and pour the cooking wine.

4. Then pour in the fried sealing juice and cover it. When the fish is cooked, thicken it.

What do bonito do?

Spanish mackerel is believed to be very common, but many friends are very unfamiliar with its production. So how to remove the fishy smell from fish and how to make Spanish mackerel can we know the next article. Here is a detailed introduction to the practice of squid.

Ingredients: Spanish mackerel, onion, ginger, star anise, pepper, cooking wine, sugar, vinegar, oyster sauce, soy sauce and salt.

Exercise:

1. Two Spanish mackerel.

2. Cut the Spanish mackerel into small pieces, put them in a basin and marinate them with salt, cooking wine, onion and ginger for 20 minutes.

3. Heat oil in the pan, add Spanish mackerel and fry until golden on both sides.

4. put the oil in the pot again, add the onion, ginger and star anise and stir fry.

5. Pour in the juice (soy sauce, vinegar, sugar, oyster sauce and water).

6. Join Spanish mackerel.

7. Add water, bring to a boil with high fire, and simmer for 10 minute with only a little salt in the soup.

1 gut the fish, clean it, cut it open and remove all the spines.

2 Add cooking wine, half a spoonful of salt, shredded ginger and pepper, and refrigerate for 4 hours.

3 Add water, half a spoonful of salt and pepper to the flour and mix well to form a thin paste.

4 Add oil to the pot and heat it to 80% heat.

Marinate the fish, remove the ginger and put the batter evenly.

6. Fry in hot oil. Note that the oil must be hot.

7 Fry on both sides until golden brown.

8 control the oil in the pot and cut it while it is hot.

In the above article, we introduced the practice of bonito, which contains very, very high nutritional value. People who often eat it have a very good effect on the deficiency of qi and blood of relatives, and it is also the best fish.

4. Common practice of smoking Spanish mackerel

Spanish mackerel is very common and easy to buy. Eating Spanish mackerel has no effect on your health. However, when making Spanish mackerel, we must pay attention to the method. Many people are more casual when cooking Spanish mackerel, which will destroy the nutritional components of Spanish mackerel. Smoking is the most important method in the practice of smoking bonito.

A complete book of smoked fish practices;

Exercise 1

Ingredients: Spanish mackerel, onion, ginger, garlic, cooking wine, soy sauce, salt and pepper.

working methods

1. Spanish mackerel is washed and cut into sections, each section is about 3cm.

2. Put the onion, ginger, garlic, cooking wine, soy sauce (just smeared with fish), salt and pepper (a small amount) into a bowl and marinate for about 6 hours.

3. Then take the Spanish mackerel out and fry it in the oil pan for about 8 minutes, and then take it out when it is cold (not as chewy as when it is hot).

Exercise 2:

Material: 600g Spanish mackerel.

Ingredients: pickled pepper, garlic, ginger and onion.

Seasoning: salt, essence, sugar, white vinegar, Yipin Xian, sesame oil and Chili oil.

Practice: Wash Spanish mackerel, cut it into sections and fry it, stew it in sauce for 45 minutes, and smoke it with sugar.

Features: slightly spicy.

In the encyclopedia of smoked Spanish mackerel, when you know the method of smoked Spanish mackerel, you can make smoked Spanish mackerel according to the production steps, but pay attention to the number of Spanish mackerel. If you cook too much, it will easily go bad if you can't finish eating it, and the taste will change if you eat it overnight.

5 tomato stewed Spanish mackerel practices daquan

Spanish mackerel is a very delicious fish. Spanish mackerel is very convenient to eat, without too many thorns, fresh and tender, and rich in collagen. It is a rare seafood, and tomato is a vegetable with high nutritional value. It tastes sour and sweet, and tastes delicious with Spanish mackerel. Next, we will introduce Spanish mackerel stewed with tomatoes in detail.

Method one

Ingredients: 500g Spanish mackerel.

Accessories: tomato 250g.

Seasoning: 8 grams of coriander, 5 grams of onion, 3 grams of ginger, 3 grams of cooking wine, 3 grams of salt, 4 grams of pepper, 3 grams of sesame oil and 20 grams of vegetable oil.

Exercise:

1. mince coriander, cut onion into sections, slice ginger, remove gills and viscera from Spanish mackerel, slice thick with oblique knife, wash tomatoes and cut into pieces.

2. Heat the oil in the wok, add chopped green onion, stir-fry the tomatoes until soft, and pour them into the pan for later use.

3. Heat the wok with oil, put the Spanish mackerel slices one by one, fry hard on both sides, put the onion slices, ginger slices and cooking wine in the wok, add fresh soup to boil quickly, then pour in tomatoes and stew together until the soup is thick and the fish is cooked. Take out the onion and ginger, season with salt and pepper, sprinkle with coriander powder and sprinkle with sesame oil to serve.

Method 2

Ingredients: fresh Spanish mackerel 1, tomato 250g, coriander powder, onion, ginger slices, cooking wine, salt, pepper, sesame oil and edible oil.

Exercise:

1, the Spanish mackerel is cleaned by removing gills and internal organs, cut into thick slices with an oblique knife, and the tomatoes are washed and cut into pieces.

2. Heat the oil in the wok, add chopped green onion and stir fry, add tomatoes and stir fry until soft, and pour into the plate for later use.

3. Heat the wok with oil, put the Spanish mackerel slices one by one, fry hard on both sides, put the onion slices, ginger slices and cooking wine in the wok, add fresh soup to boil quickly, then pour in tomatoes and stew together until the soup is thick and the fish is cooked. Take out the onion and ginger, season with salt and pepper, sprinkle with coriander powder and sprinkle with sesame oil to serve.

The above content is about the detailed production method of stewed Spanish mackerel with tomato. The stewed fish soup is very delicious, so you can drink thick fish soup while eating fish. This dish is rich in nutritional value and has a good effect on everyone's skin, so people who want to beautify must eat it often.

6 Spanish mackerel stewed vermicelli

1. Spanish mackerel was eviscerated and washed.

2. Soak the vermicelli in water beforehand, so it's easy to stew.

3. Cut the onion, ginger and garlic into powder for later use.

4. pat some dry flour on the fish

5. Heat the oil pan, add the Spanish mackerel and fry until golden brown.

6. Fry on one side until solidified, then turn over and fry until golden brown.

7. Add onion, ginger and garlic and stir-fry until fragrant.

8. Add star anise and fragrant leaves and stir-fry.

9. Add pepper powder and stir well.

10. Pour in the right amount of soy sauce.

1 1. Sugar.

12. Add proper amount of vinegar.

13. Pour a proper amount of clear water until no fish is caught.

14. Add a proper amount of cooking wine.

15. Add vermicelli, cover and stew for about 20 minutes.

Add the right amount of salt to taste.

17. After the vermicelli is cooked, add the parsley section.

7 the practice of mating Spanish mackerel and garlic seedlings

1. Main ingredients, ingredients, cleaned Spanish mackerel, cut into two pieces from back to abdomen, take the fish with a spoon or knife, and try not to bring in thorns and skins, because the skins smell fishy.

2. Chop ginger and onion.

3. Take the flour and let it stand until the surface is smooth (it is found in many practices in jiaozi, so I won't go into details).

4. Chop pork and mackerel shrimp into mud. I use a dumpling stuffing cooking machine. With the cooking machine, I can add ginger, onion, salt, sugar, chicken essence, cooking wine and vegetable oil (a little more oil) in turn, and slowly add water during stirring.

If there is no cooking machine, after all kinds of minced meat are chopped, you should use chopsticks to stir in one direction, and the seasoning order is the same as above. Chop the washed garlic sprouts with a knife, put them on the prepared meat stuffing and mix them when wrapping.

6. Make the dumpling skin and stuffing, and you can start wrapping. The effect of mobile phone is not very good. The garlic seedlings at the scene are still very green in the white fish.

7. Just learned to squeeze jiaozi, haha

8. It feels good not to see clearly. Full of flavor, light and not greasy, and rich in nutrition.

9. Put some sesame oil and vinegar, and you can eat. Don't worry about the fishy smell of jiaozi dipped in vinegar. No, I will eat first.

8 the method of Spanish mackerel meatball noodles

1. Wash Spanish mackerel, cut it from the tail and scrape it into minced fish with a knife.

2. Put the minced fish into the basin, add two eggs, and add some salt, monosodium glutamate and pepper. Stir vigorously clockwise.

3. Put oil and chopped green onion in the pot and add water to boil. After the noodles are boiled, remove the minced fish in turn with a spoon and put them in a pot to make meatballs. After the meatballs are cooked, add salt, monosodium glutamate and coriander powder.

9 the practice of Spanish mackerel meatball soup

1. 1 Stir the minced meat, salt, chicken essence, cooking wine, spiced powder, ginger powder, sesame oil, olive oil and starch in one direction.

2.2 Boned Spanish mackerel, chopped. Chop the fresh mushrooms and mix the fish together.

3. Stir the meat.

4. Boil the water in the pot. Just dig a spoonful with a spoon and put it in the pot, because the fish is sticky and easy to ball.

5. cut onions.

6. Cook the soup for a while, add some salt, add some pepper, and pour some sesame oil when cooking. Sprinkle with chopped green onion and the delicious meatball soup will be ready.

Practice of 10 Spanish mackerel bean curd soup

1. Raw materials: pretreated Spanish mackerel head, fish bones and fish skin.

2. 12 raw materials: north tofu, cut into small pieces of appropriate size.

3.2 1 onion and ginger change knives

4. 1 fry until both sides of the fish head are brown. Add onion and ginger and stir-fry slightly. Don't be afraid to destroy any shape in this process. This soup only ends with soup and tofu, so don't consider these when frying.

5.2 Put oil in the pan and start frying until the fish head and bones are covered.

6. Tip: Adding a small amount of white wine to stir fry can effectively remove the fishy smell in fish soup, but the dosage must be paid attention to, too much wine will affect the original taste of the soup.

7. Add the right amount of water, depending on the number of people, you can add a little more water, because when the soup thickens, the water will be lost. After adding water, you will find that the soup in the pot will directly turn milky white, which is the color of fried fish.

8. Boil the soup in the pot, add tofu and simmer for half an hour.

9. Before cooking, add appropriate amount of white pepper and salt, roll a few times and enjoy the delicious fish soup.

10. Just weigh out the prepared fish soup. When weighing, just weigh out tofu and soup.

1 1. Finished product drawing

What are the common practices of Spanish mackerel 1 1?

Spanish mackerel is very common. When eating Spanish mackerel, there must be a way to make it more delicious. The common practice of Spanish mackerel is braising in soy sauce, which is simple and harmless when eaten. What is the daily practice of Spanish mackerel? Here's a detailed introduction. You can easily make Spanish mackerel at home and have a taste.

Common practices of Spanish mackerel:

material

Ingredients: one carp (one and a half Jin), half a piece of tofu, four taels of pork with skin and two taels of wide vermicelli.

Seasoning: six red peppers, onion, ginger, garlic, sugar, cooking wine, aniseed, pepper, vinegar, Haitian fresh soy sauce and salt.

working methods

Raw materials are prepared to clean the fish, remove the head, split it in two from the middle, and fry it in an oil pan until golden brown; Cut the bean curd into triangles with a thickness of 1 cm, fry it into bean curd bubbles (golden yellow floating) in an oil pan, blanch the pork belly, cut it into strips, and wash it with wide powder.

Into the pot operation

1. Put one or two oils in the pressure cooker, add five aniseed and twenty pepper at the same time, stir-fry and take out. Add a spoonful of sugar and stir-fry until it is sauce-colored, then add onion, ginger, garlic and red pepper and stir-fry until fragrant, heat appropriate amount of water, and add cooking wine, vinegar, soy sauce and salt. Put all the ingredients in and cook them to the next centimeter.

2. Cover the lid, add the valve after boiling, and turn off the fire after charging. Medium rare, order sesame oil and enlarge the bowl. If there is too much soup, you can open the lid and bake the extra soup.

After understanding the common practices of Spanish mackerel, we should pay attention to the clean treatment of Spanish mackerel when making it. If Spanish mackerel is not handled properly, the fish will smell fishy, taste bad and be bad for our health. This is something you should pay attention to when cooking Spanish mackerel.

Can you eat Spanish mackerel when you are pregnant? What is better to eat when pregnant?

The scientific name of Spanish mackerel is "bamboo pod fish", which belongs to the mackerel of bony fish. There are many kinds of Spanish mackerel, such as "Chinese mackerel", blue spotted mackerel, Kangshi mackerel and so on. Spanish mackerel is distributed in the western part of the North Pacific Ocean, as well as in the Yellow Sea and Bohai Sea where I have been.

Can eat. Chinese medicine believes that Spanish mackerel has the function of invigorating qi and relieving cough, and has certain curative effect on weak cough and asthma. Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.