Comparison between Spanish mackerel and mackerel
Spanish mackerel, the scientific name is mackerel, also known as Spanish mackerel. Mackerel is also called mackerel, mackerel, mackerel, mackerel and so on. Mackerel and Spanish mackerel belong to marine fish, and their bodies are basically similar. Many people will mistake it for a kind of fish, but it is not.
In terms of body shape, Spanish mackerel is generally 40-50CM long and mackerel is about 25CM long. Spanish mackerel has small eyes, while Spanish mackerel has relatively large eyes.
From the color point of view: the back of Spanish mackerel is black and blue with many black round spots. This mackerel has a blue-black back with irregular dark blue stripes.
From the tail fin: there are 8-9 small fat fins in the tail of Spanish mackerel, and the tail is dovetail-shaped, so it is called dovetail; Mackerel has five small fat fins above and below its tail fin.
From the dorsal fin: the two dorsal fins of Spanish mackerel are close together; The two dorsal fins of mackerel are far apart.
Cross section of Spanish mackerel
In addition, Spanish mackerel is large in size, with less thorns and delicious taste, and its price is about 18 yuan 1 kg. Mackerel is small, its yield is higher than that of Spanish mackerel, and its meat quality is lower than that of Spanish mackerel, and its price is about 5 yuan 1 kg.
Stew Spanish mackerel at home
There are many ways to eat Spanish mackerel. Besides the characteristic Spanish mackerel jiaozi in Jiaodong, you can also make Spanish mackerel balls, fried Spanish mackerel, braised Spanish mackerel and smoked Spanish mackerel. Today, I want to share a method of braising fish with you. This dish is simple and homely and very popular with my family.
Home-cooked practice of braised Spanish mackerel
Ingredients: Spanish mackerel
Accessories: onion/ginger
Seasoning: salt/soy sauce/mature vinegar/soy sauce/sugar/cooking wine.
Steps:
1, Spanish mackerel, viscera removal, etc. Clean, wipe off the water from the fish, change the knife and cut into thick slices.
2. Cool the oil in a hot pot, add Spanish mackerel pieces and fry over medium heat.
Spanish mackerel is golden on both sides when fried. Add onion and ginger slices and stir-fry until fragrant.
4, cook a little cooking wine, then add soy sauce and soy sauce, stir-fry over low heat to give a fragrance.
5. Add boiled water to Spanish mackerel, then add mature vinegar, sugar and salt to taste, and turn to low heat 15 minutes.
6. It's time to collect the fire juice, the juice is thick. Turn off the fire.
7. Put the Spanish mackerel on the plate, pour the remaining soup and stew the Spanish mackerel.
Dry goods sharing:
Spanish mackerel will die without water, so we usually buy iced or frozen Spanish mackerel.
Braised Spanish mackerel, because there is a burning process, it is recommended to cut it thicker. If it's fried Spanish mackerel, you can cut it thinner.
Put cold oil in a hot pot and fry it with medium or small fire, which can make the meat tight and not easy to spread during combustion.
Cooking fish and wine, adding vinegar, can remove fishy smell and increase fragrance. Adding sugar can neutralize the taste and make the soup sticky.
If you like spicy food, you can add dried red pepper.
When cooking fish, let go of the water, and use beer instead of water to remove the fishy smell and enhance the fragrance.
Summary of this issue:
Braised Spanish mackerel, with more meat and less thorns, is simple and homely, and my children also like it. If you like my sharing, try it at home.
I am Guo Jie, focusing on the exploration and sharing of home cooking, and paying attention to my good meal. You are very welcome to share your cooking experience in the comments section. Every time you [like] [comment] [forward] [collect] is my motivation. This headline number has been signed with the knight of rights protection, and it is not easy to be original, and plagiarism will be investigated.
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