In addition, if important festivals or distinguished guests come and hairtail is sent to the sea, fishermen should carefully process it and make delicious dishes, such as hairtail noodles, fish balls, fried fish floss and stir-fried dishes. Choose fresh and fat noodles with hairtail, spread them on the chopping board, nail its head with an awl, and then scrape the fish carefully with an oblique kitchen knife. When approaching the middle spur, be careful not to scrape it in. Generally speaking, noodles with fish are mixed with flour, kneaded with water, and rolled into peaches, just like the usual method of handmade noodles. This noodle is soft and hard to cook and tastes delicious. If fried until it is slightly yellow, it will be more crispy and delicious. To make fish balls, add some egg whites and 30% sweet potato powder to the fish, as well as some salt and a little spices (such as onion, garlic, ginger, etc. It depends on everyone's taste, but all the juice should be removed, and then some water should be added to make a paste, which is boiled in boiling soup to make fish balls without stuffing. If you like to eat stuffed fish balls, knead the meat stuffing with your hands and cook it in boiling soup. To make fish floss, you should choose a fresh strip weighing a catty, steam it before scraping the meat, add appropriate amount of sugar, salt, sesame oil, superior soy sauce and a small amount of spices (take juice to remove residue), stir-fry it in a pot with low fire until it is dry, and then it becomes delicious fish floss, which is sealed with a glass bottle cap and refrigerated for several months. Hairtail never goes to dinner, but I once ate a dish with fish at a friend's house. According to reports, the fresh hairtail is washed, spread flat on the chopping board, cut into pieces with an oblique knife, marinated with refined salt, sugar, garlic juice, ginger juice and mature vinegar for more than ten minutes, then dipped in egg white starch, fried in an oil pan until the skin is yellow and crisp, and put on a plate; Cook with carrots, black fungus, chives, pepper, salt sauce and stock, add some starch to thicken, pour it on the fish pieces, and then pour a little old wine on the table. This dish is crispy and the fish is tender and sweet.
I. Nutritional type (steamed)
1. Select a fresh hairtail, cut it, cut it into knives, put it in a pot, and add seasoning (wine, salt, ginger slices and chopped green onion should be seasoned, and the taste should be light, and ginger slices and chopped green onion should be removed when eating).
2. Use the method of rapid steaming with boiling water, which is usually steamed for 5 minutes after seasoning to prevent the moisture from being discharged after seasoning permeates and the texture becomes old. When the steam comes up, put it in. Generally, it takes 5 minutes to steam, and it is better for eyes to jump out.
Second, affordable (braised)
1. Select a hairtail, cut it, melt it with a knife, and dry it slightly.
2. Fry in a hot pan. After the two sides are slightly browned but not scattered, remove the excess oil and add wine, soy sauce, sugar and water (water and ingredients are even).
3. Keep the amount of soup when collecting juice, don't be too dry, sprinkle with chopped green onion.
Third, treat (vinegar distillation)
1. Choose a large fresh hairtail, remove the head and tail, and cut into prismatic pieces, which can be fried or not (not fried for freshness).
2. Take the stem of Ipomoea aquatica and cut it into rectangular pieces, then mix it with winter bamboo shoots and cut it into rectangular pieces for water treatment.
3. Heat the pot+oil, stir-fry the vegetable stalks, add appropriate amount of water, hairtail pieces and winter bamboo shoots.
4. After boiling, remove the foam, add wine, vinegar, soy sauce and salt, thicken, and then pour vinegar.
Fourth, convenience (frying)
1, select a medium hairtail, cut into sections, cut both sides, add salt and a little monosodium glutamate, soak for about half an hour, and dry.
2, fry, the oil temperature is 50% to 60%, and fry both sides yellow.
V. Fashion (dry-fried)
1. Select a hairtail, clean it, put on a diagonal knife, and replace it with a section of about 8- 10cm. Add chopped green onion, ginger slices, salt, wine and monosodium glutamate, mix well and marinate to taste.
2. Heat the pot on the fire, put the oil and burn it to 50% to 60%. Glue the flour on both sides of hairtail neatly into the pot, turn the pot over and fry until both sides are golden. Remove excess oil, sprinkle with salt and pepper, onion, turn over and sprinkle with salt and pepper, onion.
3, neatly put into the plate.