The practice of saury, saury is a common saltwater fish in our life, and it is also a kind of fish we often eat. The taste is very fiber, it is delicious no matter how you eat it, and its nutritional value is also high. Let's share the practice of saury.

The practice of swordfish 1 fried swordfish

Ingredients: saury, salt, cumin powder, white wine, lemon.

Practice: 1. Wash saury, gut it, cut several knives on both sides of the fish, put a spoonful of white wine and a proper amount of salt on the fish, and marinate it for about ten minutes. 2, the flat bottom does not touch the pot, the hot pot is less oily, add fish, sprinkle cumin powder, fry on both sides, sprinkle cumin powder on both sides, fry until both sides are golden, and squeeze some lemon juice when eating.

Sauté ed saury with salt

Ingredients: saury, salt

Practice: 1. Wash the scaled saury, remove the gills from the belly, suck up the water on the surface and belly of the fish, smear fine salt on the surface and belly, and marinate for 15 minutes. 2, hot pot, put oil and fish.

At first, you can fry on high fire for one minute, then turn to low heat, slowly fry for about 3 minutes, and then turn over. Similarly, you can fry on high fire for one minute and low fire for three minutes until both sides are brown.

Saury with yellow skin sauce

Ingredients: saury, wampee, oil, shredded green and red pepper, ginger and soy sauce.

Practice: 1. Wash saury, cut into small pieces and marinate with Jamlom salt for five minutes. 2, hot pot of hot oil, put in, saury pieces, fried in medium heat, fried one side into golden yellow, fried the other side into golden yellow with chopsticks, before the pot, add green pepper and shredded ginger, and pour a little soy sauce out of the pot. 3. After the dish is loaded, squeeze some yellow skin juice and put some yellow skin on it.

Roasted saury with salt

3 saury (or prepared according to personal needs)

Seasoning: 1 tbsp wine, 1 tbsp salt, a little pepper, 1 ginger, a little seafood sauce, a little honey and lemon.

Practice: 1. The saury is eviscerated, washed and drained, and several cuts are made on the fish with a knife for pickling. 2. Cut the lemon in half, half for juicing and half for slicing.

3. Rub coarse salt on saury and sprinkle a little black pepper. 4. Squeeze a little lemon juice in saury, rub it evenly and marinate for about 30 minutes. 5. Add a proper amount of water to honey and stir evenly for later use.

6. Preheat the oven to 200 degrees, put a piece of tin foil on the baking tray, put the pickled saury on the baking net, and put two lemon slices on it. 7. Bake the saury in the oven for 10 minute, then take it out and turn it over, brush it with a layer of honey water, and continue baking for 10 minute until the skin of saury is golden and slightly burnt.

Sweet and sour saury

Ingredients: saury, oil, salt, cooking wine, soy sauce, sugar, aged vinegar and water.

Practice: 1. Clean the fish, cut it into small pieces, add a proper amount of cooking wine and salt 10 minute, and mix one tablespoon of cooking wine, two tablespoons of soy sauce, three tablespoons of sugar, four tablespoons of vinegar and five tablespoons of water to make sweet and sour juice.

2. Put oil and fish in the hot pot. Fry the fish pieces until golden on both sides, and then take them out of the pan. 3. Leave a little oil in the pot, add ginger slices and garlic, stir-fry, add fish pieces and sweet and sour juice, and quickly collect the juice.

Saussurea guohuiensis

Ingredients: saury, green garlic sprout, lobster sauce, onion ginger, pepper, salt, cooking wine.

Practice: 1, saury, clean and cut into small pieces about 1cm, marinate with cooking wine, pepper and salt for 15 minutes, cut green garlic into sections, soak the marinated saury with kitchen paper towels to remove excess water.

2. Heat oil in the pan, stir-fry the fish pieces until the surface is golden, add shallots and ginger in the pan, add lobster sauce and stir well, then pour in the saury pieces and stir well. 3. Stir-fry the green garlic quickly for 30 seconds.

Steamed saury

Ingredients: saury, ginger, green pepper, red pepper, soy sauce, pepper, cooking wine.

Practice: 1, wash saury and put it on a plate. 2. Peel and shred ginger and put it in the bottom, side and stomach of saury. 3. Put water into the pot and start steaming the fish.

After 4.20 minutes, the saury is ready. 5, green and red peppers are seeded and shredded. 6, hot oil in the pot, pour in the pepper and saute, and pour in the soy sauce. Turn off the fire. 7. Pour the sauce on the saury.

Braised saury

Ingredients: saury, pork stuffing, onion, ginger, star anise, soy sauce, sugar and spiced powder.

Practice: 1. Wash saury and cut into several sections; Cut onion and ginger into powder for later use. 2. Dry the meat stuffing with soy sauce and sugar. 3, hot oil in the pot, add saury and fry until golden on both sides. 4, another pot, saute shallots and ginger, then add simmered meat and saury, add water and braise in soy sauce. 5. Put a little spiced powder and soy sauce in the meantime until the water is dry.

Practice of saury 2 Choose fresh saury, you have mastered 3 No 1

1 No: Fish is straight and does not bend.

In addition to the traditional way to see whether the fish's eyes are clear and the gills are bright red, many vendors will soak them in a medicine fan to slow down the oxidation of saury and keep its bright color. Therefore, the accuracy of judging freshness in this way is a bit insufficient.

When selecting saury, you can hold the head of saury with one hand and suspend the fish body, taking the state of the fish body as the index of freshness. If the fish stays straight without support, it means that the fish is still fresh and has not begun to deteriorate. If the fish has been bent, it means that it has been left at room temperature for too long and its freshness is not good.

No: The fish is dry and not sticky.

In addition to the physical state of the fish, you can also choose to touch the skin of the fish with your hands to easily distinguish it. Generally speaking, when the freshness of fish is not enough, or it is left at room temperature for too long, and exposed to the sun for too long, it will affect the quality of fish and make the fish secrete sticky substances. Therefore, before buying saury, if you find something sticky attached and feel sticky, it means that the fish is not fresh enough and it is not recommended to buy it.

3 No: the pressure sensing point will not disappear.

In addition, there is a unique way to judge whether saury is fresh, that is, whether saury has blue-green pressure sensing points and whether there are small points similar to fish scales. If it is smaller, it means that the freshness of saury is guaranteed.

As for why such a small point similar to a fish scale can be used as a basis for freshness? In fact, the blue-green point is not the scale of saury, but its unique perception point of external pressure. Once out of water for too long and not properly preserved, it will gradually disappear. So it can be used as one of the viewing methods.

4 No: Fish gills are fresh and have no peculiar smell.

Finally, if you want to make sure that the saury is fresh enough, you can also slightly open the gills of the saury and smell it with your nose. If you only smell faint fishy smell and salty seawater smell, there is no strange smell of bleach, hydrogen peroxide and rancid smell, which means that you have not soaked in the medicine for too long and can buy it to eat.

Master more ways to choose ingredients. Only when you buy enough can you buy more delicious and nutritious food. The above is a good introduction to what kind of saury we can choose carefully when buying saury. In addition, paying more attention to some details in daily life can also improve the quality of life.