Problem description:
Mom loves hairtail, and she wants to cook it for her, but I have never cooked fish. Do you have any friends who know how to cook hairtail? It's not too complicated!
Analysis:
Practice 1:
Ingredients: hairtail
Accessories: onion, light soy sauce, yellow wine, salt and sugar.
Practice: 1. Cut the cleaned hairtail into sections and marinate it with light soy sauce for about an hour.
2. Put the salted hairtail into the oil pan and fry it slightly on both sides.
3. Sprinkle chopped green onion; Cook rice wine and cover it for a while; Add the right amount of salt, pour the remaining soy sauce and add the right amount of sugar; Finally, add water, the amount is slightly less than the fish, and then cover and cook.
4. Take the juice out of the pot.
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Practice 2:
Don't make hairtail too big, hang it up first, blow dry the surface, cut it into two-inch long pieces, and fry it in a pan until the meat is tight. There is an important point here: hairtail will explode, and the water vapor will flow back into the oil pan with the cover. I cover the fish with a hedge, hehe, it is a Qualcomm.
After frying the fish, leave a little oil in the pan (I usually use up the amount of oil at one time), add pepper, pepper and star anise to smell, then stir-fry onion, ginger and garlic twice, add hairtail, a lot of cooking wine, a proper amount of soy sauce, a little vinegar and two spoonfuls of sugar, add water until the fish noodles are covered, and then stew until the soup is exhausted.
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Practice 3:
Braised hairtail (4-6 years old)
Lei ye Bao Bao gourmet
Raw material: hairtail 1 kg. Ingredients: 80g of soy sauce, 8g of refined salt, 40g of vinegar, 30g of white sugar, 3g of monosodium glutamate, 5g of cooking wine, 20g of onion, 0g of ginger10g of garlic10g, 2g of aniseed, 500g of water and 2kg of vegetable oil (actual consumption 100 Method: 1) chop off the head, fins and tail tips of hairtail, gut, scrape off the black membrane in the abdomen, wash and chop into 4.5 cm long sections; Cut the onion into sections; Cut ginger into pieces; Slice garlic. 2) Put the oil into the pot, burn it until it is 70-80% mature, put the hairtail section into the oil several times, fry it until the skin is slightly hard and golden yellow, and then take it out and drain it. 3) put oil100g into a pot, fry aniseed, stir-fry onion, ginger and garlic slices, add vinegar, white sugar, soy sauce, cooking wine, refined salt and water, add fried fish segments, simmer for15min, 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, which is so picky. When cooking, the fish should be fried tender, not too old and not too heavy.
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Practice 4:
Braised hairtail, pickled pepper, hairtail in soy sauce.
As long as you understand the reasoning, it is not difficult to do 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 and garlic, salt, sugar, cooking wine, soy sauce and vinegar, and you can also choose pickled pepper or lobster sauce according to your taste.
Practice:
STEP 1: decoct
Wash and dry hairtail, and use paper towels to absorb the water for insurance. Another option is to coat it with flour, so that the oil will not easily collapse because of water. Add oil to the pan, heat it, fry the fish, turn the noodles once in the middle, fry until both sides are golden and set aside for use.
STEP 2: burn
Change the oil, add onion, ginger and garlic, add pickled peppers to make hairtail, add lobster sauce to make hairtail, saute until fragrant, and 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 on the fire to concentrate the soup, and serve on a plate.
Note:
1 When frying hairtail, it's best to dry it, such as airing it, rolling it in flour and so on.
Fried fish contains more oil, so don't use too much oil when stewing.
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One: Litchi hairtail:
[main materials and auxiliary materials]
Hairtail ... 500 grams
Yulan tablets diced ... 5g
Refined flour ... 100g
Refined salt ... 6 grams
Diced onion ... 8g
Green beans ... 6 grams
Clear soup ... 250g
Monosodium glutamate ... 3g
Diced carrots ... 5 grams
Clear oil ... 750g
White sugar ... 35g
Fanqian sauce ... 25g
Diced mushrooms ... 5g
Wet starch ... 20g
Vinegar ... 20g
Sesame oil ... 3g
[cooking method]
1. Cut off the head and tail of hairtail, remove the fishbone and wash it, with the skin of the fish facing down, first use an oblique knife to cut the fish.
Carve strips of parallel knife lines on the meat, then turn an angle, and use a straight knife to carve strips at right angles to the oblique knife.
The intersecting parallel knife lines are then cut into triangular blocks with a side length of about 3.5 cm, and fed with vinegar, refined salt and monosodium glutamate.
Mouth.
2. Put 700 grams of oil in the spoon, and when it is heated to 70%, soak the fish pieces with flour evenly, and then pinch the triangle.
The meat is round outward, fried in oil and golden yellow, and the oil is removed when it becomes litchi-like.
3. Heat the frying spoon, leave 25 grams of base oil, add the sauce and sugar, stir-fry slightly, and then add diced onion and carrot.
Stir-fry diced Bulbou, diced Magnolia slices and diced mushrooms, add vinegar, clear soup, refined salt and monosodium glutamate to boil, and skim off the floating foam.
Hook wet starch into thick paste, pour hairtail and green beans, pour sesame oil and mix well, and serve on a plate.
[process key]
1. During the initial processing of hairtail, the cutting should be accurate, 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 fully turned into a plum.
Dendritic, beautiful in shape.
3. The oil temperature of fried fish should be 70% to 80% hot. Too high, the fish is easy to burn; If it is too low, the fish will easily collapse in the pot.
In.
Two: sweet and sour hairtail:
Ingredients: 500g hairtail, 20g shredded onion, shredded ginger and sliced garlic, 2 tablespoons soy sauce, 2 teaspoons vinegar, Shaoxing wine 1 teaspoon sugar 1 teaspoon pepper oil 1 teaspoon fresh soup.
Making:
1, remove the head, tail and internal organs of hairtail, wash it, chop it into 5 cm pieces and marinate it with salt.
2, put more oil in the pot to heat, fry the fish section, when both sides are golden yellow, take out the pot and drain the oil 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, cook Shao wine, vinegar and soy sauce, add a little soup, add sugar, pour pepper oil after the taste, and stir well.
Precautions: Zanthoxylum bungeanum oil can be made by ourselves. Add oil in the wok, fry Zanthoxylum bungeanum with slow fire, turn off the fire when it smells, and skim off the Zanthoxylum bungeanum granules. 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 and fish sauce.
Making:
1, cut the hairtail into blocks and wash it.
2. Cross-cut the hairtail pieces on both sides (obliquely cut into a grid) and cut them into half-inch sections.
3. Dish the hairtail pieces, add seasonings, 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 hairtail:
Ingredients: hairtail 1 strip (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g, (actual consumption 50g).
Method:
1. Wash hairtail, rub it with salt and marinate for 5 hours.
2. Wash the hairtail to remove the salt particles on the surface, remove the head and tail, put a flower knife on the middle section and cut it into 6cm long pieces to dry.
3. Put a pot in a fire mouth, add oil and heat it to 60% heat, fry the fish pieces until both sides stretch yellow until cooked, cook the wine and sprinkle with chopped green onion.
Flavor characteristics: Hairtail pieces are dark yellow in color, and the skin is slightly crisp, salty and tender.
Five: Braised hairtail with ribs:
Ingredients: hairtail.
Accessories: ribs, rape heart, mushrooms, winter bamboo shoots.
Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.
Practice:
1. Blanch the ribs with boiling water, put them in a pressure cooker and add seasoning to cook them, and cut the mushrooms and winter bamboo shoots into small pieces for later use;
2. Wash and drain the hairtail, take it out when it turns yellow on both sides, leave the bottom oil in the pot, add garlic and star anise to make it fragrant, then add chopped mushrooms and winter bamboo shoots, pour the ribs with soup, add salt, soy sauce, white sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add rapeseed heart and cook it slightly, and thicken it.
Six: Odd hairtail:
[Ingredients] Hairtail 1 strip (about 500g), dried tangerine peel10g, and 25g of cooked peanuts.
[Seasoning] Yellow rice wine10g, soy sauce 5g, salt 2g, sugar 75g, essential oil 50g (actual consumption 25g), water 50g, pepper powder 7g and pepper powder 2g.
[Operating procedure]
1.Wash hairtail, drain it, cut it into oblique sections, and pickle it with a little salt and wine. Cut dried tangerine peel into powder; Peanuts are also smashed into pieces.
2. Heat the oil pan, add hairtail and fry it until it is fragrant in Marie Laure Gigon (need to be fried again), take it out and pour off the oil.
3. Add water, sugar, soy sauce, salt and yellow wine to the pot, simmer slowly with low fire, add hairtail when the juice is thick, hang the juice, sprinkle with dried tangerine peel, cooked peanuts, Chili powder and pepper powder, and turn it evenly. Then serve.
[Feature Comment] Dry, fragrant and crisp, with diverse tastes. This dish is not difficult to make, and it is a cold basin dish with good texture and taste.
[Tips] Boiling sugar juice should be done with low fire.
Seven: Braised Hairtail with Papaya:
Raw materials:
350 grams of fresh hairtail, 400 grams 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 it, and cut it into 3 cm long sections; Wash the raw papaya, peel off the melon skin, remove the melon core and cut 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, fish tender, fragrant and refreshing.
Eight: flower basket with 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, clean hairtail, remove bones and cut into sections, and soak in refined salt, Shaoxing wine, onion and ginger to taste.
2. Dry hairtail, pat dry starch, and fry it in an 80% hot oil pan. Roll the hairtail fish into a cylinder before entering the oil pan. Fry until golden brown, pour into a colander and drain the oil.
3, wok on 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 in a basket shape.
Features:
Sweet and sour, red and bright.
Nine: fragrant fat hairtail:
Raw materials:
75g of hairtail, 20g of starch, 0/00g of milk/kloc, proper amounts of peanut oil, refined salt, tomato sauce, Shaoxing wine, monosodium glutamate and sesame oil.
Practice:
① Clean hairtail. Cut into long sections, put into a large bowl, add refined salt, Shaoxing wine and sesame oil, mix well and marinate for 30 minutes.
(2) set the pot on fire, put hairtail into the oil piece by piece, fry until golden brown, take it out and control the oil.
(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, add water to thicken it, add monosodium glutamate, stir it 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, clean hairtail, cut into sections, add salt, cooking wine and pepper to marinate for 10 minutes, chop onion, ginger and garlic, take a small bowl, add salt, soy sauce, vinegar, chicken essence, cooking wine, sugar and starch, and mix with appropriate amount of water to make juice;
2, sit in a pan and pour oil, fry the hairtail on both sides until golden brown, take out, leave the bottom oil in the pan, add hairtail, pour the prepared juice, and burn until the hairtail is fragrant and fragrant.
Features: fresh and tender meat, sweet and sour and refreshing.
Sweet and sour hairtail
Hairtail, vinegar,100g, sugar175g, soy sauce,10g, salt 3g, clear soup 300mg, Jiang Mo, chopped green onion and minced garlic, wet starch150g, peanut oil10g.
① Take hairtail for oral administration, wash it, cut it into 6 cm long sections, sprinkle refined salt into the fish, and marinate it slightly.
The whole body of the fish is evenly coated with a layer of wet starch paste;
② Pour the oil into the wok, stir the fire to 70% heat, and put the fish into the oil pan. At this time, you need to hold the fish with a shovel.
When all the fish are golden yellow, take them out and put them in a plate. Leave a little oil in the wok and heat it to 60%. Add onion, ginger, minced garlic, vinegar, soy sauce, a little soup, sugar, pepper oil and stir well.
1. Steamed hairtail
Wash the fish, remove the head and tail, remove the internal organs and black film, cut into 8 cm long pieces, feed them with salt, monosodium glutamate and minced onion and ginger, then hang the paste mixed with eggs and flour, fry them in a pot until they are golden brown on both sides, steam them on a plate for 10 minute, and then burn some salt, monosodium glutamate, sesame oil and minced leek and pour them on the fish pieces.
Step 2 fry hairtail
Wash the fish, remove the head and tail, remove the internal organs and black film, cut into 8 cm long pieces, feed them with salt, monosodium glutamate and minced onion and ginger, add a proper amount of oil to the pot, heat them to 80%, put them in the fish pieces and fry them on slow fire until they look brown, and the taste is tender and tender. Take them out and serve them with pepper and salt.
3. Braised hairtail
Wash the fish, remove the head and tail, remove the internal organs 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%, put them in the fish section, fry them until the skin is slightly burnt, and take them out. Add some oil to the pot, stir fry the onion and ginger, add soy sauce, soup, salt, monosodium glutamate, vinegar, sugar and white wine, and put them in the fish section for slow fire. When the soup is quick-drying.
Practice of steaming hairtail
Ingredients: one hairtail (about one catty)
Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate and fish sauce.
Steps: 1, cut the hairtail into blocks and wash it.
2. Cross-cut the hairtail pieces on both sides (obliquely cut into a grid) and cut them into half-inch sections.
3. Dish the hairtail pieces, add seasonings, 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 of frying salted hairtail in oil
Raw material:
Hairtail 1 strip (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g, (actual consumption 50g).
Method: 1. Wash hairtail, rub it with salt and marinate for 5 hours.
2. Wash the hairtail to remove the salt particles on the surface, remove the head and tail, put a flower knife on the middle section and cut it into 6cm long pieces to dry.
3. Put a pot in a fire mouth, add oil and heat it to 60% heat, fry the fish pieces until both sides stretch yellow until cooked, cook the wine and sprinkle with chopped green onion.
Flavor characteristics: Hairtail pieces are dark yellow in color, and the skin is slightly crisp, salty and tender.
Delicious hairtail practice
1 Wash the fish first, cut it into sections and drain the water.
Put flour in the plate (or beat eggs and stir)
3 roll the fish on it