■ Raw materials:
L strips of fresh hairtail (weighing about 750g), lard, vinegar, flour paste, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger, coriander and sesame oil.
■ Methods:
1. Cut the hairtail to remove viscera and sundries, wash it, chop off the head, tail tip and fins, cut it into sections about 5 cm long, sprinkle with salt and vinegar and marinate for a while.
2. Wash the pan, add a little lard, heat it to 40% to 50%, add onion, ginger, pepper and aniseed, stir fry, add batter, cook with vinegar, add clear water, pour hairtail, boil over high fire, skim off the floating foam and simmer for about 20 minutes. When the soup is thick, add monosodium glutamate to adjust the mouth and sprinkle it.
■ Features:
Fish is delicious, meat is rotten and boneless, and it is convenient and delicious to eat.
■ Efficacy:
This dish has the functions of warming stomach, tonifying deficiency, moistening skin and blackening hair. "Fun Life Diet Spectrum" says hairtail: "Warm stomach, tonify deficiency and moisturize skin." In particular, fish scales contain a variety of unsaturated fatty acids, which can treat alopecia and skin inflammation. Don't peel and scale hairtail, just rinse it. ) Women often eat hairtail, which can promote smooth and moist skin, long hair fluttering and beautiful appearance.
3 "Fat mother with fish"
Materials:
Select leucorrhea fish, pickled pepper, tomato sauce, red oil, cooking wine, ginger, etc.
Making:
1, clean hairtail, cut into sections, add onion, ginger, wine, salt, monosodium glutamate and vinegar, and marinate for about 15 minutes;
2. Burn the oil to 50% heat, take off the fish one by one, fry until golden brown, and drain the oil;
3. Heat the red oil, add tomato sauce and pickled pepper and stir-fry until the color is bright red. Add a little water to boil until the aroma is overflowing, and then simmer the fried hairtail until the juice is thick. Add a little sesame oil and stir well.
Features: It tastes sour, slightly sweet and delicious.
4 "Quick descaling" method for hairtail
The scales of hairtail stick firmly to the fish, so it is difficult to clean them by hand rubbing, and it takes time to scrape them with a knife.
If you put hairtail in water of about 80 degrees, scald it for 10 second, immediately immerse it in cold water, and then scrub it with a brush or cloth, the scales will be removed quickly.
5 "hairtail"
Scientific name: hairtail
Family: Trichinella spiralis.
English name: hairtail
Japanese name: タチォ
Latin name: hairtail
Local names: tooth belt, leucorrhea, saury, scaly saury, willow belt, nepotism, ankle belt, blue-brown belt and hairtail belt.
Morphological characteristics:
The side of the body is obviously flat, elongated into a band, and the tail is as slender as a whip. Generally, it is 60 ~120cm long and weighs 200 ~ 400g. The head is narrow, long and flat, and the front end is pointed. The jaw is developed and sharp. The eyes are big, high and flat, and slightly concave in the middle. The body surface is smooth, the scales are degenerated into epidermal silver film, the whole body is silvery white and shiny, and the back, dorsal fin and pectoral fin are slightly bluish gray. The dorsal fin is long, starting from the back of the gill hole, and the upper angle is equal to the back. The gluteal fin is not obvious, only the spines of the fin are exposed. No ventral fins.
Origin:
Hairtail is widely distributed in warm and coastal waters all over the world. It is produced along the coast of China. Zhejiang Shengshan Fishing Ground is the largest producing area of hairtail, followed by Fujian Mindong Fishing Ground.
Production season:
The main fishing seasons are spring and winter. In the northern waters, June is the peak season; Donghai Fishing Ground 1 1 is the peak season until February of the following year.
Economic and nutritional value:
Hairtail is one of the most important marine economic fish in China. Its annual output ranks first in the national marine economic fish. Hairtail is tender and delicious, and is deeply loved by people. In addition, caffeine extracted from its epidermal silver film can be used as raw materials for photographic industry and pharmaceutical industry; The extracted 6- thioguanine can be made into medicine or used for treating acute leukemia, gastric cancer and lymphoma. Fish can also be used to prepare hydrolyzed protein injection. At the same time, Chinese medicine believes that hairtail is sweet and warm, and has the effect of nourishing the liver and stopping bleeding.
Hairtail is an export variety, English name is belt fish, Japanese name is タチォ. Export countries and regions: Japan, Hong Kong and Macao. Export ports: Liaoning, Hebei, Tianjin, Shandong, Jiangsu, Zhejiang, Fujian and Guangdong.
6 "Sweet and sour hairtail (Figure 1)
1. One hairtail in the East China Sea, minus the head, tail, fins and scales. After eviscerating, cut it into sections, dry it first, then marinate it with fine salt, yellow wine and scallion for half an hour, drain the juice and pat it with raw flour.
2. Wipe the pot with ginger. When the oil gets hot, turn it down. First, fry ginger slices in oil to make them fragrant. Then use chopsticks to clamp the hairtail section on the ginger to prevent the skin from sticking to the pot and the fish from falling apart. When the hairtail section is fried on both sides until golden brown, remove and drain the oil.
3. Wash the pan, put a little oil, add minced garlic and chopped green onion, stir-fry until fragrant, pour in soy sauce, vinegar and cooking wine, add sugar, chicken essence and a little raw flour after boiling, and make sweet and sour juice. Then simmer the fried hairtail in sweet and sour sauce. Serve while the juice is hot and sprinkle with chopped green onion.
Key points:
When frying hairtail, use medium and small fire to turn hairtail over in time; The methods to ensure that fish do not stick to the pan when frying are as follows: firstly, dry the fish in the sun; secondly, wipe the pan with ginger slices, and then pour the oil; thirdly, fry with medium or low fire; fourthly, put ginger slices, garlic slices and scallions under the fish in the oil; A small amount of water can be added when adjusting sweet and sour juice, and clear soup is better.
7 "Home Braised Hairtail (Delicious Cooking)
■ Raw materials:
L strips of fresh hairtail (weighing about 750g), lard, vinegar, flour paste, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger, coriander and sesame oil.
■ Methods:
1. Cut the hairtail to remove viscera and sundries, wash it, chop off the head, tail tip and fins, cut it into sections about 5 cm long, sprinkle with salt and vinegar and marinate for a while.
2. Wash the pan, add a little lard, heat it to 40% to 50%, add onion, ginger, pepper and aniseed, stir fry, add batter, cook with vinegar, add clear water, pour hairtail, boil over high fire, skim off the floating foam and simmer for about 20 minutes. When the soup is thick, add monosodium glutamate to adjust the mouth and sprinkle it.
■ Features:
Fish is delicious, meat is rotten and boneless, and it is convenient and delicious to eat.
■ Efficacy:
This dish has the functions of warming stomach, tonifying deficiency, moistening skin and blackening hair. "Fun Life Diet Spectrum" says hairtail: "Warm stomach, tonify deficiency and moisturize skin." In particular, fish scales contain a variety of unsaturated fatty acids, which can treat alopecia and skin inflammation. Don't peel and scale hairtail, just rinse it. ) Women often eat hairtail, which can promote smooth and moist skin, long hair fluttering and beautiful appearance.
8 "Braised hairtail"
Raw materials:
500g hairtail, cooking wine, soy sauce, salt, onion, ginger slices, sugar and peanut oil, and a little flour.
prepare
1. Remove gills, fins and internal organs of hairtail, wash and chop.
2. Put peanut oil in the pot, heat it, fry the hairtail section with slightly sticky flour until golden brown, then add a proper amount of water, refined salt, cooking wine, soy sauce, sugar, onion and ginger, and cook until the soup is thick and the hairtail is cooked, which can be used as a braised hairtail dish.
Features:
Fish is delicious, not fishy or astringent.
Tip:
Fish-scale-rich oil contains a variety of unsaturated fatty acids, which should be kept when eating hairtail. It is said that it has the function of preventing cancer and treating leukemia.
Efficacy:
The hairtail egg consists of protein, fat, calcium, phosphorus, iron, iodine, vitamin A, vitamin B 1, vitamin B2, etc. According to the Diet Spectrum of Interesting Life, hairtail "warms the stomach, tonifies the deficiency and nourishes the skin". Women who often eat hairtail can keep fit and have smooth and gorgeous skin.