Seasoning: seafood soy sauce, pepper, cooking wine, vinegar, onion, ginger, garlic and sugar.
Practice: 1. Cut the fish into pieces. 2. Prepare all the materials. 3. Heat the oil in the horse spoon, first add the ginger slices, then add the Spanish mackerel. This doesn't touch the pot easily. ) After frying Spanish mackerel, immediately add vinegar to cook the fish, then add a little cooking wine, onion, ginger, garlic, and a little seafood soy sauce, sugar and dried. 4. After stewing for about 10 minutes, the fish is delicious. Put the fish on the plate and leave some soup in the spoon. At this time, pour the tomato juice into the spoon, then add the green pepper and stir well. If the tomato juice is sour, you can add a little sugar. ) Pour the juice on the Spanish mackerel. 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.
Exercise:
1. Tomatoes are cut into rolling blades, Spanish mackerel is eviscerated, gills 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.
Bayu cauldron Hu
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.
Spanish mackerel ball
Materials:
Chopped green onion, ginger, aniseed, dried red pepper (not spicy), salt, monosodium glutamate (preferably chicken essence) cooking wine, noodle sauce, coriander, etc.
Steps:
1, wash Spanish mackerel, cut it into pieces one and a half inches long, and feed it with cooking wine, noodle sauce, chopped green onion and aniseed for 10 minute.
2. Put peanut oil in the pot, heat it to 70%, add chopped green onion, stir-fry shredded ginger for a few times, then add two spoonfuls of flour paste (depending on the amount of fish) and stir-fry for a few times, add cooking wine once or twice and stir-fry for a few times, then turn the Spanish mackerel over for a few times and pour in cold water (fish must be made with cold water, warm water and hot water). ) Add Spanish mackerel, add seasoning, dried red pepper, salt, monosodium glutamate (or chicken essence), boil, simmer for about 10 minute, and turn off the fire. (Note: Stuff the fish with half of the salt and monosodium glutamate (or chicken essence), turn off the fire and taste the salty taste before adding the right amount. )
3. Cut the coriander into inches, turn off the fire, pour it into the pot and serve the fish.
Dried Spanish mackerel
Ingredients: Spanish mackerel;
Accessories: ginger, onion, garlic, lunch meat, pickled pepper;
Seasoning: salt, monosodium glutamate, chicken essence, sugar and pepper.
Exercise:
1. Wash Spanish mackerel, make several cuts on both sides of the fish, and marinate with cooking wine, ginger, onion and pepper.
2, onion cut into 4 cm long segments, lunch meat, ginger, garlic cut into 0.5 cm size diced.
3. Fry the Spanish mackerel in a hot pot, leave a little oil in the pot, add ginger, garlic, diced bento and pickled pepper, stir-fry until fragrant, add a little fresh soup, then add Spanish mackerel and cook until the Spanish mackerel is cooked.
Pineapple fish clamp
Ingredients: Spanish mackerel;
Accessories: pineapple;
Seasoning: tomato sauce, sugar, white vinegar.
Practice: 1. Wash Spanish mackerel and make fish clips with blades for later use.
2. Slice the pineapple, put it in the middle of the fish fillet, pat the dry powder, hang the pulp, fry it in a hot oil pan until it is mature, put it in a plate, and hook the sweet and sour juice.
Guo Qiang Spanish mackerel
Ingredients: Spanish mackerel;
Accessories: dried pepper, pepper, green and red pepper, chives;
Seasoning: salt, monosodium glutamate, chicken essence, sugar and pepper.
Practice: 1, wash Spanish mackerel, slice into fish slices, pat dry powder, and fry in oil pan until golden.
2. Add a little salad oil to the pot, stir-fry ginger and garlic for a few times, then add pepper, dried pepper, green pepper and shallot to stir-fry, add fried Spanish mackerel slices and add seasoning to serve.
Jiaozi stuffed with mackerel.
Exercise:
1, mashed Spanish mackerel (don't chop it after peeling and boneless), minced pork belly, fat-thin ratio 1: 1, fish-meat ratio 1: 1 or 3: 2;
2, pepper boiled water, has been soaking and waiting for the pepper water to cool;
3. Cut 1/3 parts of chopped leek or yellow leek into sections;
4. Add pepper water to the minced fish, stir well, add meat and salt (no need for monosodium glutamate, as long as there is enough salt), submerge the stuffing, then add leeks, before wrapping;
5, wrapped, boiled in a pot, and fished out later.
Spiced smoked Spanish mackerel
Materials:
Spanish mackerel 1 strip (700- 1000g), pepper 1/2 teaspoons (3g) and 2 teaspoons of balsamic vinegar (10ml).
2 slices of ginger, 2 shallots, Jiang Mo 1 teaspoon (5g), allspice powder 1 teaspoon (5g), cooking wine 1/2 tablespoons (8ml),
2 teaspoons of soy sauce (10 ml), 2 teaspoons of sugar (10 g) and 320 ml of oil (50 ml actually consumed).
Exercise:
1. Wash Spanish mackerel and cut it from the back of the fish with a sharp knife.
After cleaning, put the fish on the chopping block and cut into thick slices about 5 cm thick.
2. Put the fish fillets into a basin, add ginger slices, onion segments and soy sauce (1 teaspoon, 5 ml), and marinate for 10 minute.
3. Put the cooking wine, sugar, allspice powder, balsamic vinegar and ginger oil (1 teaspoon, 5ml) into the pot.
Add 1 cup of water and boil for 5 minutes. Put it in a bowl and let it cool.
4. Heat the wok with a big fire. When the oil temperature rises to 80% (there is obvious smoke rising above the oil level),
Put the fish fillets in the oil, gently slide them open with chopsticks, fry them until the skin is slightly yellow and the fish is firm, take them out and drain them.
5. Heat the oil in the pan again, then fry the fish fillets in the oil pan and take them out with a colander or a strainer.
Immediately put it in a seasoning bowl while it is hot, and let it stand for more than 15 minutes, then serve.
Braised Spanish mackerel in vinegar
Ingredients: Spanish mackerel 900g.
Accessories: vermicelli 150g, pork belly slices 50g, 2 eggs.
Seasoning: salt 10g, cooking wine 15g, monosodium glutamate 5g, sugar 20g, dried pepper 5g, pepper 3g and aged vinegar 50g.
Making:
1, sliced Spanish mackerel into a spatula with a thickness of 1.5 cm, and add 5g of salt, 2g of monosodium glutamate, 2g of pepper and 1 0g of cooking wine1hour.
2. Pat the salted Spanish mackerel with flour, hang the whole egg paste (first pat the flour and then hang the paste, so that the paste can be hung more evenly, and it is not easy to fall off when frying), and fry it in 60% hot oil for about 3 minutes until it is golden yellow.
3. Add a little oil to the pot and heat it. Add star anise, onion and ginger into the pot. Stir-fry pork belly slices and dried peppers until fragrant. Boil with mature vinegar, add stock, sugar, remaining cooking wine, salt and pepper to taste. Simmer the fried Spanish mackerel for 25 minutes and sprinkle with green garlic.
a land of milk and honey
Ingredients: Spanish mackerel;
Accessories: corn kernels, cucumbers, carrots, green beans and pine nuts;
Seasoning: salt, monosodium glutamate, sugar, chicken essence and pepper.
Practice: 1, Spanish mackerel washed and peeled, cut into 0.5 cm dices, and marinated with salt, egg white and water starch. Dice and blanch cucumber and carrot for later use, and take juice from wild pepper for later use.
2. Heat the oil in a wok, put the diced Spanish mackerel into the wok and sprinkle it.
3. Add a little salad oil to the wok, add mountain pepper juice, then add salt, monosodium glutamate, white sugar and chicken essence, add diced Spanish mackerel and stir well, thicken the wok, and sprinkle pine nuts after serving.
Colorful shredded Spanish mackerel
Raw materials: fresh Spanish mackerel
Raw materials: fresh mushrooms, green peppers and yam.
Cooking skills: 1, boneless fresh Spanish mackerel cut into small pieces to make fish paste; 2. Shred fresh mushrooms, green peppers and yam and blanch them; 3. Spanish mackerel paste seasoned with salt, chicken powder and pepper. And make it into a fishing line; 4. Add shredded Spanish mackerel, shredded fresh mushrooms, shredded green and red peppers and shredded yam, and stir fry together.
Fried Spanish mackerel
Raw materials: fresh Spanish mackerel
Ingredients: eggs, flour
Cooking: 1. Firstly, clean fresh Spanish mackerel, and cutting oblique knife blocks; 2. Beat the eggs into even egg liquid, add seasoning and smear it on the surface of the Spanish mackerel block; 3. Sprinkle flour on the surface of Spanish mackerel and marinate for a while; 4. Add oil and fry in a pan.
Practice of Korean fish
Preparation materials:
1 squid, 3 slices of sauce, 2 spoonfuls of minced garlic, half onion and half radish.
2 green peppers, cooking wine 1 spoon, sugar 1.5 spoon,
Maltose 1 spoon and a half
Korean chili sauce 2 tablespoons, 1 tablespoon Chili noodles, 1 tablespoon soy sauce, miso, salt, a little Chili noodles, sesame seeds and coriander.
Exercise:
1。 Get the seasoning ready first.
Prepare a vessel, put the above-mentioned amount of korean chili sauce, Chili noodles, soy sauce, white sugar, maltose, cooking wine, minced garlic, monosodium glutamate and salt and pepper noodles into it at one time, and stir well.
2。 Wash Spanish mackerel, cut it into the size shown in the figure, cut radish into the shape similar to Spanish mackerel, cut onion slightly, and cut green pepper well.
3。 Add cooking oil. When the oil is boiled, add ginger slices, add dried Spanish mackerel and fry for a while. When the two sides are slightly Huang Shi, add water to slightly submerge the Spanish mackerel (don't put too much water) and add chopped radish pieces.
4。 After the pot is boiled, take a spoonful of soup from the pot, add 1 seasoning, mix well, then slowly sprinkle the seasoning on the fish, put the rest into the soup on the side, and then put the chopped green onion and green pepper into the pot for slow stew.
5。 While stewing slowly, you should pour the soup in the pot on the fish from time to time with a spoon, and finally stew it in the pot and feel a little soup.
6。 After the last dish is served, you can sprinkle some sesame seeds and coriander on it.
Braised Spanish mackerel
raw material
Spanish mackerel, a little wine, onion, garlic, pepper lard and seasoning.
manufacturing process
1. Wash the fish and cut into pieces;
2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish.
3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish. Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces.
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.
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.