Material: fresh Spanish mackerel 1 piece (more than 200g).
Accessories: 200 grams of pig fat stuffing, jiaozi powder (skin-making), chopped leek.
Seasoning: salt, chicken essence, pepper, scallion oil and water.
Cooking method:
1. Chop Spanish mackerel meat into mud, put it in a vessel, then add pork stuffing, minced leek, salt, chicken essence and pepper, and add a little water, and stir it clockwise to get delicious Spanish mackerel stuffing;
2, with jiaozi leather bag stuffing, sit in a pan and ignite until the oil is hot. Put the wrapped pot stickers in the pan and fry until half cooked, add a little starch water, cover the lid, and serve when cooked.
Hot and sour BayuWan
Ingredients: fresh Spanish mackerel lean meat 200g, pig fat100g, coriander powder 30g, eggs, onion Jiang Shui, pepper water, salt, monosodium glutamate, pepper, broth, sesame oil and vinegar.
Method:
(1) Cut the lean Spanish mackerel into fine paste, put it in a pot, slowly add onion Jiang Shui and pepper water, stir vigorously, then add chopped fat, eggs, salt, monosodium glutamate and pepper, and stir well.
(2) Add stock to the pot, put the fish stuffing into a small ball with a diameter of 2 cm, boil the soup with low fire, skim off the floating foam, and add salt, monosodium glutamate, vinegar, pepper, sesame oil and coriander powder after the ball is cooked.
Feature point
(1) Fish balls are tender, soft and chewy, and the soup is salty and sour, which is one of the representative dishes in the coastal areas of Jiaodong.
(2) When drawing water with Spanish mackerel paste, add water slowly, and be sure to stir in one direction to prevent looseness and deformation.
(3) When the meatballs are served, the water temperature should not be too high, and the tenderness of the meatballs should be consistent. When meatballs are served, vinegar and pepper should be added to remove the fishy smell.
Huaihua Bayuwan
Ingredients: fresh Spanish mackerel, fat, eggs and Sophora japonica.
Seasoning: salt, monosodium glutamate and pepper.
Methods: 1. Pick out the fish from Spanish mackerel, chop it into mud with the fat, put it in a basin, add onion, ginger and water, and mix well, then add salt, monosodium glutamate, pepper and egg white, and mix well. 2. Add water to the pot and heat it. Squeeze Spanish mackerel into balls by hand, roll up the soaked Sophora japonica, simmer in a pot, skim off the floating foam, add salt and monosodium glutamate to taste, pour sesame oil on it and put it in a soup bowl.
Stewed Spanish mackerel with tomatoes
Ingredients: peeled tomato 300g, fresh Spanish mackerel 1 strip (about 750g), sliced onion, ginger, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper and sesame oil.
Practice: 1. Tomatoes are cut into rolling blades, Spanish mackerel is eviscerated, cheeks are washed, and thick slices are cut with an oblique knife.
2. Add 120g pepper oil to the sliding spoon, heat it, add Spanish mackerel pieces one by one, fry hard on both sides, add onion ginger, cook cooking wine, add 750g stock and simmer on low heat.
3. Heat another spoonful of pepper oil, add chopped green onion and stir-fry until cooked, that is, add tomato and stir-fry until soft, pour Spanish mackerel stew 10 minute until the soup is thick and white fish is cooked, then add monosodium glutamate, salt and pepper to taste, take out onion and ginger, put them in an alcohol pot, sprinkle with coriander powder and sesame oil, and heat them while eating.
Features: 1. Spanish mackerel is fresh and tender, fragrant with soup and persimmon, and it is half soup and half dish, salty and slightly sour. Spanish mackerel is more delicious in the sour taste of tomatoes. Tomatoes are rich in nutrition. Every 100g of fresh fruit contains 94g of water, 0.6- 1.2g of protein, 2.5-3.8g of carbohydrates, vitamin C, carotene, mineral salts, organic acids and other trace elements. Chinese medicine believes that tomatoes are flat in nature, sweet and sour in taste, and have the effects of quenching thirst, promoting fluid production, invigorating the stomach and promoting digestion, and clearing away heat and toxic materials.