Ingredients: fresh hairtail 1 strip (about 750g), lard, vinegar, batter, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger slices, parsley slices and sesame oil.

Method:

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, and marinate it with salt and vinegar 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 vinegar, inject water, pour hairtail, boil over high fire, skim off the floating foam and simmer for about 20 minutes. After the soup is thick, add monosodium glutamate to adjust the mouth.

Features: the fish is delicious, rotten and boneless, and convenient 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.

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.

Exercise:

1. Blanch the ribs with boiling water, cook them in a pressure cooker with seasoning, and cut the mushrooms and winter bamboo shoots into small pieces for later use;

2. Wash and drain the hairtail, turn it into Huang Shi on both sides, take it out, leave the bottom oil in the pot, add garlic and star anise to make it fragrant, then add mushrooms and chopped winter bamboo shoots, pour the ribs together with the soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, add the Chinese cabbage, cook slightly and thicken.

Fried hairtail

The characteristics of this dish: expelling wind and killing insects, nourishing the spleen and stomach.

Ingredients: 500g hairtail, 5g onion and 5g ginger.

Seasoning: soy sauce 3g, salt 5g, monosodium glutamate 3g.

Process:

1. Wash hairtail and cut into sections; Shred ginger; Wash and shred onions;

2. Marinate hairtail with salt, soy sauce, monosodium glutamate, ginger and shredded onion;

3. On the frying pan, add oil and heat, and fry the fish pieces until both sides are golden;

Features: Hairtail is delicious only after it has been marinated for a long time.

Preparation: 40 minutes

Cooking: 10 minutes

Orange juice hairtail

Ingredients: hairtail, raw flour, orange, vinegar, sugar, salt, monosodium glutamate and coriander.

Exercise:

1, washing hairtail, chopping and pickling. Stir in a little corn flour or flour and fry in a hot oil pan until the surface is golden yellow.

2, pick up, empty.

3, an orange, squeeze the juice, add a little vinegar, sugar, salt, monosodium glutamate, starch, and make orange juice starch.

4. thicken the hot pot, pour in the fried hairtail pieces and sprinkle with coriander or chopped green onion.

Hermes hairtail

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 stew the fried hairtail until the juice is thick. Add a little sesame oil and stir well.

Steamed hairtail with wine

Hairtail 1 strip of tofu 1/2 slices of raw vertebra, 4 onions 1/2 lemons 1/2 radishes 10CM small pepper, 5 vinegar 100CC salt, kelp and wine.

Exercise:

1. After the hairtail is washed with clear water, lift the hairtail body slightly to the opposite side with the left hand and gently push it, and cut it along both sides of the dorsal fin with the right hand.

2. Press the tail fin on the chopping board with a kitchen knife and pull the fish out to remove the fin.

3. Remove dorsal fin according to the figure, cut into container size, take out internal organs, sprinkle a little salt for 30 minutes, and wash.

4. Cut the epidermis of 1 every 5MM, string them together and burn the surface red with fire.

5. Spread the Shanghai ribbon on the container, order some wine and steam it with strong fire. When the wine is steamed to 80%, add diced tofu and mushrooms, steam for 2-3 minutes, shred the onion, wrap it in cloth, wash it, and pour off the water.

6. Pour 3 into seasoning vinegar, and serve with lemon, shredded onion and carrot puree.

Red radish paste: cut the radish into small pieces, put it in the seeded pepper, let it stand for 20-30 minutes, drain and grind it into paste.

Braised Hairtail in Brown Sauce

Making:

1. Wash hairtail, cut into 6cm sections and marinate with a little salt and cooking wine15min.

2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use.

3. Take another small bowl, add an egg and mix well.

4. Put the oil in the wok until it is 80% cooked, add two slices of ginger, wrap the salted hairtail with eggs, and fry in the oil pan until golden brown.

5. Pour the prepared (2) inner bowl juice into the fish frying pan, bring it to a boil with high fire, and then turn to low heat. This fish is easy to cook. Just wait a while, the soup will become sticky and can be served on a plate.

Sweet and sour hairtail

Ingredients: hairtail 500g, shredded onion, shredded ginger, 20g of garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, Shaoxing wine 1 teaspoon, sugar 1 teaspoon, pepper oil 1 teaspoon, and appropriate amount of fresh soup.

Making:

1. Head, tail and viscera of hairtail are removed, washed, cut into 5cm pieces and salted.

2, put more oil in the pot to heat, fry the fish section, when both sides are golden, drain the oil from the pot 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, burn Shao wine, vinegar and soy sauce, add a little soup and sugar, add pepper oil and stir well. Note: Zanthoxylum bungeanum oil can be made by yourself. Add oil to the wok, stir-fry the pepper with slow fire, turn off the heat when it smells, and skim the pepper particles. Fresh soup can be replaced by chicken powder and water.

Steamed hairtail

Ingredients: one hairtail (about one catty)

Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce.

Making:

1. Dice hairtail and wash it.

2. Cut the fillets into two sides (diagonally cut into squares) and cut them into half-inch sections.

3. Dish the hairtail, add seasoning 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.

Fried hairtail

Ingredients: fresh hairtail and cooking oil.

Ingredients: pepper, edible salt, sand tea sauce.

Production: cut hairtail into pieces, then fry, add ingredients, and sterilize at high temperature to get fried hairtail.

Features: Delicious and fragrant.

Nutritional value: rich in fatty acids.

Fried hairtail

Ingredients: 500g hairtail, a little pepper, 65438+ 0/2 teaspoon of salt, 3 slices of ginger, 3 tablespoons of oil.

Making:

1. Wash hairtail, cut into pieces, dry it, and marinate it with wine and pepper for 20 minutes.

2. Heat the pan and put 3 tablespoons of oil, add ginger slices and fish pieces, and fry until golden brown on both sides.

Fried salted fish

Ingredients: hairtail 1 strip (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g (actual dosage 50g).

Making:

1. Wash hairtail, coat with salt and marinate for 5 hours.

2. Wash hairtail to remove the salt particles on the surface, remove the head and tail, put a flower knife in the middle, and cut into 6cm long pieces to dry.

3. Put the pot into the fire, add oil and heat it to 60% heat, fry the fish pieces until both sides are browned until cooked, cook wine and sprinkle with chopped green onion. Flavor characteristics: the fish fillets are dark yellow in color, crispy in skin and salty and tender.

Hairtail with salt and pepper

Ingredients: 2 hairtail, ginger 1, onion 1, 2 cloves of garlic, 2 eggs, salt, black pepper, cooking wine, starch, dried bread crumbs 1 plate. Salt and pepper dishes, jam dishes and condensed milk dishes.

Production: first cut off the head and tail of hairtail, leaving only the middle part of hairtail, cut it into 8 cm long sections, and remove the bones from the dorsal fin with a blade. Marinate with dried ginger, garlic, salt, black pepper and cooking wine 15 minutes. Then beat the eggs into a bowl, add starch and a little water, and stir well to make an egg paste. Put the pickled hairtail into the whole egg paste and drag it evenly, so that both sides are evenly covered with bread crumbs. Heat a wok with high fire, add oil and heat it to 40% to 50%, put it in the hairtail section, fry until the color is golden and the appearance is crisp, take out and drain the oil, put it on a plate, serve with pickled vegetables, jam vegetables, condensed milk vegetables and dip it in.

Hot and sour hairtail:

Seasoning: ginger, wine, onion, soy sauce, egg white, starch, salt and pepper.

One: Cut the fish into two centimeters long strips, add seasoning and blanch for 30 minutes.

Two: When the oil in the pot is 80% hot, oil the flooded fish and turn yellow.

Three: put a little oil in the pot. Add it as sweet as ice. Melt and add tomato juice, a little spicy horn powder and a little vinegar.

Spicy hairtail

1. Wash hairtail and cut into sections, and add onion, ginger, wine, salt, monosodium glutamate and vinegar 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 and cook until the fragrance overflows.

Stew the fried hairtail until the juice is thick, add a little sesame oil and stir well.

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. Wash hairtail, cut into sections, add salt, cooking wine and pepper, and marinate 10 minute. Chop onion, ginger and garlic, take a small bowl, add salt, soy sauce, vinegar, chicken essence, cooking wine, sugar and starch, and add water to make juice.

2. Pour the oil in a pan, fry the hairtail until both sides are golden, remove it, leave the bottom oil in the pan, add the hairtail, pour in the prepared juice, and burn until the hairtail is fragrant.

Odd hairtail:

[Ingredients] Hairtail 1 strip (about 500g), dried tangerine peel 10g, and 25g cooked peanuts.

[Seasoning] Yellow rice wine 10g, soy sauce 5g, salt 2g, sugar 75g, essential oil 50g (actual dosage 25g), water 50g, pepper powder 7g and pepper powder 2g.

[Operating procedure]

1. Wash hairtail, drain, cut into oblique sections and marinate with a little salt and wine. Cut pericarpium Citri Tangerinae into powder; Peanuts were also smashed into pieces.

2. Heat the oil pan, add the hairtail and fry the rosin until it is deep (need to be fried again), and remove and pour off the oil.

3. Add water, sugar, soy sauce, salt and yellow wine to the pot, simmer slowly, add hairtail when the juice is thick, hang the juice, sprinkle with dried tangerine peel, cooked peanuts, Chili powder and pepper powder, and turn well. Then serve.

Basket hairtail:

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. Wash hairtail, boneless, cut into sections, and soak in refined salt, Shaoxing wine, onion and ginger.

2. Take dried fish, pat dry starch and fry in 80% hot oil pan. The hairtail is rolled into a tube and then put into the oil pan. Fry until golden brown, pour in a colander and drain the oil.

3, wok 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 into a basket.

Hairtail with balsam:

Raw materials:

Hairtail 75g, starch 20g, milk100g, peanut oil, refined salt, tomato sauce, Shaoxing wine, monosodium glutamate and sesame oil.

Exercise:

① Wash hairtail. Cut into long sections, put them in a large bowl, add refined salt, Shaoxing wine and sesame oil, mix well and marinate for 30 minutes.

(2) Put the pot on fire, put the hairtail into the oil piece by piece, fry until golden brown, and take out the oil control.

(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, thicken it with water, add monosodium glutamate, stir well and pour it on the fish.

Braised hairtail with papaya:

Ingredients: papaya 250g, hairtail 500g, ginger10g, onion10g, cooking wine10g, salt 3g, monosodium glutamate 0g, lard15g.

Practice: 1. Wash papaya and cut it into thin slices. Blanch hairtail, remove gills, viscera, wash and cut into 3 cm long sections. Wash ginger and pat evenly. Wash onion and cut into sections.

2. Put papaya and hairtail into a large porcelain bowl, add cooking wine, lard, ginger, onion and salt, inject 400 ml of clean water and cover tightly.

3. Put the fish in a cage and steam for 20 minutes. When the fish turns white and the meat is cooked, come out, pick out the ginger and onion, add monosodium glutamate and adjust the taste.

Litchi hairtail:

[Main materials and auxiliary materials]

500g hairtail, 5g diced magnolia flower, 0g refined powder100g, 6g refined salt, 8g diced onion, 6g mung bean, 250g clear soup, 3g monosodium glutamate, 5g diced carrot, 750g clear oil, 35g white sugar, 25g vermicelli sauce, 5g diced mushroom, 20g wet starch, 20g vinegar, 750g clear oil.

[Cooking method]

1. Cut the hairtail, take out the fishbone and wash it, with the skin facing down. First, use an oblique knife to carve parallel cutter lines on the fish, then turn an angle, use a straight knife to carve parallel cutter lines intersecting with the oblique knife at right angles, and then cut them into triangular pieces with a side length of about 3.5 cm, and feed them with vinegar, refined salt and monosodium glutamate.

Put 700g oil in the spoon. When heated to 70%, soak the fish pieces in flour evenly and knead them into triangles. The meat is round outward and fried into golden brown. When it is litchi-shaped, remove the clean oil.

3. Heat a frying spoon, leave 25g of base oil, add sauce and sugar, stir fry slightly, add diced onion, diced carrot, diced magnolia flower and diced mushroom, stir fry, add vinegar, clear soup, refined salt and monosodium glutamate to boil, skim off the floating foam, wet the starch to make a thick paste, and pour in hairtail, green beans and sesame oil and mix well.

[Process key]

1. In the initial processing of hairtail, the knife should be cut accurately, 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. Fish can be completely transformed into litchi shape after frying, and the shape is beautiful.

The oil temperature of fried fish should be 70% to 80% hot. Too high, fish burn easily; If it is too low, the fish will easily collapse in the pot.

The method of eggplant with fish

1, cut hairtail into sections, and then cut it into two sections along the fishbone with a knife.

2. Cut the eggplant into sections about the length of hairtail pieces, then cut them into pieces and put them on a hairtail.

3. Cover the eggplant with another hairtail corresponding to this hairtail. According to this method, a layer of eggplant slices is sandwiched between every two hairtail.

4. Add hot oil to the frying pan. Carefully put hairtail and eggplant together in a pot and heat them over medium heat. When both sides are browned and cooked (be careful when turning over to avoid eggplant falling out), pour into the ready-made barbecue sauce, add a little water, bring to a boil, turn to medium heat, and shake the pan to make the hairtail both sides stained with juice. When the water is near, bring it out. This dish is very delicious with rice.

1. Boneless hairtail is sold in the supermarket. From the appearance, it is no different from ordinary hairtail. If you look carefully, you will find that each hairtail is divided into two parts, and the bones are removed and put together. If you can buy this hairtail, you can use it directly, which is more convenient. If you can't buy hairless hairtail, and you are not afraid of trouble, you can also cut the fish in two with your own knife, which is what I did this time. If you are particularly afraid of trouble, you can remove the bone (I am afraid of trouble, so I didn't remove the bone, laugh. . . )

2. Of course, if you are particularly afraid of trouble, don't cut hairtail in two, and eggplant is not sandwiched between hairtail. Just slice directly and cook with hairtail. It must be equally delicious.

3, if there is no barbecue sauce, use some sugar, cooking wine, soy sauce, shredded ginger, and add some water to make juice, which is also delicious.