The method of frying herring;
1. Wash Spanish mackerel and cut it in half. The black fascia in the fish belly must be cleaned up, and the smell is very heavy.
2, cooking wine, salt, spiced powder, evenly spread on both sides, sprinkle with shredded ginger and onion, and marinate in the refrigerator for two hours.
3. Heat the oil in the pot, pour the oil out of the pot, and then pour the oil, with more oil. This step is to prevent the pan from sticking when frying fish. If there is a non-stick pan, this step can be omitted.
4. Put the fish in, fry slowly on low heat and fry until both sides are brown. Be sure to fry slowly, or the outside will be burnt and the inside will be undercooked. If you want to eat delicious fried Spanish mackerel, you must have enough patience.
This kind of fish is very fragrant, strong in taste and not too prickly. When it cools, it has a different taste. Very suitable for children, but also a good appetizer!
Juanzi teaches you to add delicious fried Spanish mackerel. Try it if you like.
Spanish mackerel, onion, ginger and garlic, soy sauce, pepper and sugar.
1; First, clean Spanish mackerel and slice it, cut the onion and slice the ginger and garlic.
2; Pour in soy sauce to make the fish pieces uniform in color. Add the prepared onion, ginger, garlic, pepper and sugar, and marinate for more than 3 hours. The longer the time, the better.
3; Brush the pan with oil, add the marinated fish pieces, fry until one side is golden, turn over and fry again, and serve until cooked.
Have you learned this simple fried Spanish mackerel? Please leave a message if you have any suggestions. You can also like and pay attention to Juanzi cuisine. Thank you for reading.
Fried mackerel
What I want to share with you today is fried Spanish mackerel, which is also called mackerel in some places. Spanish mackerel is very suitable for children to cook. I hope you like it.
Ingredients: fresh Spanish mackerel (about 1kg) Ingredients: pepper 5g, onion 15g, ginger 10g, salt 10g, monosodium glutamate 2g (optional) Production: 1. Freezing Spanish mackerel in the refrigerator for 10 minute, cutting Spanish mackerel into pieces with a thickness of 1.5cm, and taking out internal organs; 2. Put the Spanish mackerel into the basin and marinate it with ingredients.
Because the water on the octopus surface is dry, it won't stick to the bottom of the pot. I hope you can have a try. Thank you.
Ingredients: Spanish mackerel 1.
Accessories: onion 1, ginger 1, fresh soy sauce 1, cooking wine 1, flour 2, egg 1, edible oil and salt.
Wash Spanish mackerel and cut into thick slices.
Chop onions/ginger
Add Spanish mackerel, add delicious soy sauce, pour cooking wine and marinate with salt for a while.
Add flour after pickling and mix well. After the surface is stained with egg liquid, put it into a non-stick pan with hot oil.
Fry on medium and small fire until golden on both sides is done.
Spanish mackerel is widely used in Weihai, among which the famous Spanish mackerel jiaozi and fried Spanish mackerel are more delicious. Personally, I prefer fried Spanish mackerel, which tastes delicious and crispy, so I don't have to worry about being stuck by fishbone.
So how can we fry the fragrant and crispy Spanish mackerel? In fact, it's very simple and not difficult. Today, I will share with you the practice of frying fish.
Preparation materials:
Two Spanish mackerel, two shallots, 10 pepper, a piece of ginger, five-spice powder, salt, oil and cooking wine.
Preparatory work:
Clean Spanish mackerel first, then cut it into small pieces of about 5cm with a knife, slice ginger, cut shallots into chopped green onion for later use, then take out a small pot, put Spanish mackerel into the pot, add sliced ginger and chopped green onion, and marinate it with appropriate amount of spiced powder, salt, pepper and cooking wine for more than two hours.
Start work:
Heat the pan, put more oil in it, and then slide the pan, that is, shake the pan several times by hand, so that each side of the pan is covered with oil, which can prevent the Spanish mackerel from frying in the pan.
Then put the salted Spanish mackerel into the pot and turn to low heat for slow frying. Don't turn Spanish mackerel when it is just in the pot. After about two minutes, change the Spanish mackerel to the other side with a shovel and continue frying until each side of the Spanish mackerel in the pot is more golden.
Last tip: when cleaning Spanish mackerel, you must remove the black muscle membrane from its belly, otherwise the fried Spanish mackerel will smell fishy, and when frying Spanish mackerel, you must fry it slowly with a small fire, so that the fried Spanish mackerel will not be tender outside and taste fragrant and crisp.
Teach everyone to make a simple and delicious fried Spanish mackerel with appetite.
Ingredients: Spanish mackerel, garlic, ginger and onion.
Practice: 1, Spanish mackerel washed, drained, chopped, shredded ginger, sliced garlic and sliced onion.
2. Take a small bowl, add cooking wine, soy sauce and salt and mix well.
3. Spanish mackerel is covered with thin corn starch.
4. Heat the pan and add the right amount of oil. When the oil is hot, add Spanish mackerel and fry slowly until both sides are golden.
5. Add ginger, onion and garlic, stir-fry until fragrant, add seasoning, a little water, cover the pot and stew.
6, stew until the water is almost dry, add light corn starch and cook slightly, thicken and turn off the fire.
7. The pot is filled with vegetables.
Delicious and nutritious fried Spanish mackerel is ready. Have you learned? Like friends, many praises and concerns, thank you for reading!
How to fry Spanish mackerel? (1) The Spanish mackerel is eviscerated and cleaned, and cut into 0.3cm pieces (the knife is slightly inclined when cutting, so it is beautiful and even).
(2) Put sliced Spanish mackerel into the pot, add onion slices, ginger slices and salt (by weight), add cooking wine and stir evenly (don't use too much force during stirring to avoid breaking the fillets), and marinate for about 10 minute.
(3) Take out the marinated fish fillets, pat the upper and lower sides with flour (both flour and starch can be used, not too thick), and put oil in the pot (not too much, about twice the thickness of the fish fillets). When the oil temperature is about 180 degrees, don't fry the fish fillets too fast. When one side is golden brown, turn the fillets over. When both sides are golden brown, take them out of the pan, control the oil and put them on the plate.
If you have different opinions, please leave a comment.
First, Spanish mackerel is thick and not suitable for frying. Suitable for stewing or steaming.
Second, if you still want to fry, salted Spanish mackerel is more suitable. Small fire, less oil, slowly fry, very fragrant.
Fresh Spanish mackerel, braised is the best.
Spanish mackerel is an economic fish that coastal people especially like. After the annual fishing ban, Spanish mackerel is the first to go on the market. With the gradual cooling of the sea, Spanish mackerel is getting bigger and bigger, and its meat quality is getting more and more delicious.
Spanish mackerel can cook many delicious foods. In Dalian, a Spanish mackerel can cook hundreds of dishes, among which the most famous are Spanish mackerel stew cake, Spanish mackerel stew vermicelli, smoked Spanish mackerel, Spanish mackerel jiaozi and so on.
Frying Spanish mackerel is also one of the most delicious practices of Spanish mackerel, but because the meat of Spanish mackerel is thick, several skills need to be mastered in this cooking method.
How to fry Spanish mackerel? Ingredients: Spanish mackerel
Ingredients: onion and ginger
Seasoning: salt, cooking wine, spiced powder.
Production method:
1. Clean Spanish mackerel. If it is a small Spanish mackerel, you can choose to operate on the back, then cut it into two pieces connected with the abdomen, remove the internal organs and gills of the abdomen, and soak it in clear water to remove blood. If it is Spanish mackerel, cut it into pieces directly, then soak it in clear water to remove blood and viscera and gills.
2. Dry the processed Spanish mackerel, add salt, cooking wine and spiced powder, then squeeze out the juice of onion and ginger to massage the fish and marinate for at least 20 minutes. If you take it outdoors to dry until the skin is tight, the frying effect will be better.
3. Heat the pot, add oil, wet the bottom of the pot with oil, then pour out the oil and cool it. Squeeze the salted Spanish mackerel, fry it in a pot until both sides are golden and shiny, and then take it out of the pot to enjoy.
Summary: Fried Spanish mackerel is a very simple family cooking method. As long as the ingredients are fresh, pickled properly and cooked properly, the fried Spanish mackerel will be very delicious, but it is best to choose a smaller Spanish mackerel for frying. It will be easier to fry and taste better if you can do it half-dry.