Ingredients: Spanish mackerel 200g pork (fat)100g.
30 grams of coriander and 75 grams of eggs.
Onion juice 10g ginger 10g pepper 3g salt 3g monosodium glutamate 2g pepper 1g sesame oil 5g vinegar 5g each.
Characteristic color: Fish balls are tender, smooth, soft and waxy, and the soup is salty and sour, which is one of the representative dishes in the coastal areas of Jiaodong.
Exercise: 1 Chop Spanish mackerel lean meat into fine paste, slowly add onion ginger juice and pickled pepper water into the pot, stir vigorously, then add chopped fat, eggs, salt, monosodium glutamate and pepper and stir well.
2. Put the broth in the pot, put the fish in a small ball with a diameter of 2 cm, boil the soup with slow fire, skim off the floating foam, and add salt, monosodium glutamate, vinegar, pepper, sesame oil and coriander powder after the ball is cooked.
Nutritional value: Spanish mackerel-Spanish mackerel is mainly produced in Bohai Sea, Yellow Sea and East China Sea, with Shandong coastal area producing the most. The spawning period of Spanish mackerel is April in Bohai Sea, May in Yellow Sea and July in East China Sea. Spanish mackerel is spindle-shaped, with a head longer than height and a big mouth ... all Spanish mackerel recipes.
Gourmet: Shandong cuisine-Shandong cuisine is the first of the eight major cuisines. The formation and development of Shandong cuisine is closely related to Shandong's cultural history, geographical environment, economic conditions and customs. Shandong is one of the cradles of ancient culture in China. Located in the lower reaches of the Yellow River ... all Shandong cuisine.
Sweet and sour crisp fish
Ingredients: Spanish mackerel 700g.
Ginger juice 10g spiced powder 2g yellow wine 25g white sugar 75g soy sauce 30g vinegar 10g rapeseed oil 125g each.
Characteristic color: This dish is yellow-brown, crispy outside Marie Laure Gigon, fresh and dry, slightly sweet and sour.
Exercise: 1 Cut the lower part of the fish jaw with a 1 knife (the knife edge is 3cm long), dig out gills and internal organs, wash them with clear water, cut off the head and tail, cut them into pieces with a thickness of 0.7cm, put them in a bowl, mix them with yellow wine, ginger juice and soy sauce, marinate them for 5min, take them out, spread them on a bamboo screen and drain them.
2. Put the wok on the fire, boil the vegetable oil until it is 70% hot, put the fish fillets into the oil pan one by one, fry until brown, and take them out with a colander;
3. Pour the oil in the original wok, add vinegar and sugar, add the fish fillets on medium heat until the sugar melts, lift the wok and turn it over a few times, then pour in the cooked vegetable oil, put it on a plate and sprinkle with spiced powder.
Nutritional value: Spanish mackerel-Spanish mackerel is mainly produced in Bohai Sea, Yellow Sea and East China Sea, with Shandong coastal area producing the most. The spawning period of Spanish mackerel is April in Bohai Sea, May in Yellow Sea and July in East China Sea. Spanish mackerel is spindle-shaped, with a head longer than height and a big mouth ... all Spanish mackerel recipes.
Cuisine: Zhejiang cuisine-the southern cuisine represented by Hangzhou, Ningbo and Shaoxing, became famous earlier. Zhejiang cuisine has a long history. Shi Jingren opened a restaurant in the south and used northern cooking methods to make the rich raw materials in the south beautiful ... all Zhejiang cuisine.
Home-cooked ao fish
Ingredients: Spanish mackerel 750g.
Monosodium glutamate 3g sweet noodle sauce 20g octagonal 4g onion 10g coriander 5g cooking wine 10g soy sauce 25g ginger 5g vinegar 10g salt 3g pepper 2g sesame oil 10g each.
Special color: deep red, fresh and delicious, it is not only a table wine, but also often used as a meal.
Exercise: 1 Removing gills and viscera from Spanish mackerel, washing, and obliquely cutting into horseshoe-shaped pieces with a thickness of about 3 cm;
2. Blanch the fish pieces with water and take out pure water;
3. Add base oil to the spoon, stir-fry with batter and disperse, then add 500ml clear soup, cooking wine, vinegar, soy sauce, onion ginger, pepper, aniseed and fish pieces in turn, simmer with slow fire, and take out the fish pieces and put them on a plate;
4. Remove the pepper and star anise from the raw materials, add coriander stalks, drop sesame oil and pour on the plate.
Tips:
1. When frying the noodle sauce, the pan should be slippery, and it should be stir-fried with slow fire until it is cooked to remove the fragrance of the raw noodle sauce;
2. Replace the fish pieces with knives of the same size;
3. You can also cook whole fish. You can cut a cross knife on both sides of the fish and braise it in soy sauce.
Nutritional value: Spanish mackerel-Spanish mackerel is mainly produced in Bohai Sea, Yellow Sea and East China Sea, with Shandong coastal area producing the most. The spawning period of Spanish mackerel is April in Bohai Sea, May in Yellow Sea and July in East China Sea. Spanish mackerel is spindle-shaped, with a head longer than height and a big mouth ... all Spanish mackerel recipes.
Cuisine: home cooking recipes-the practice of covering thousands of dishes. Basically, each article is divided into articles according to pictures, materials, practices and precautions, which is more convenient to use. According to different classification methods, you will find more dishes you want ... all home-cooked dishes.
Bayu jiaozi
The practice of Spanish mackerel jiaozi meat stuffing;
1, put the Spanish mackerel flat on the chopping board, cut it in half, take out the fillets, hang the fish with a spoon, be careful not to remove the skin, crush the fish with a meat blender, add water to the meat while stirring for several times, and finally almost all the water is added to the stuffing, which becomes fish paste;
2, pork belly, to be seven fat and three thin, cut into small pieces, and also stirred into a paste with a blender;
3. Put the stirred fish paste and pork paste together, add chopped green onion, Jiang Mo and chopped leek, beat in 2 eggs, add salt, chicken essence and peanut oil, and stir evenly to get fish stuffing;
Oil-soaked Spanish mackerel
Oil-soaked Spanish mackerel
Production method: 1. Cutting: Cut the fish with head removed, viscera removed and brush clean into 5-5.3 cm pieces.
2. Pickling: Soak the fresh fish in pommel horse salt water at 20, and the ratio of fish to salt water is 1: 1, and soak for 20 minutes. Soak the frozen fish in 10 Pompeii salt water 15 minutes, wash and drain.
3. Dehydration: After the raw fish pieces are canned, they are injected with 1 Baume salt water or clear water, and boiled at 30'~ 35'/98 ~ 100℃ for dehydration. Drain the soup and heat the oil while it is hot.
4. Canning: No.360, net weight 256g, fish 275g (220-230g packed neatly after dehydration), refined salt 2.5-3g, refined oil 33.5-23g (oil temperature 80-90℃).
5. Exhaust and sealing: air extraction seal: 300 ~ 400 mm Hg (subject to no oil pumping).
6. Sterilization and cooling: sterilization (pumping): 15' ~ 80' ~ back pressure cooling/1/8℃.
Spanish mackerel with tomato sauce
Spanish mackerel with tomato sauce
Production method: 1. Slice: After cleaning the fish with the head and viscera removed, cut it into fish segments, depending on the shape of the pot. Spinal resection or not.
2. Salinization: salt water concentration: fresh fish 15 Baume, soaking for 20 minutes; Frozen fish 10 broken plum, soak in 15 minutes, wash once, and drain.
3. Dehydration: the raw fish pieces are canned, filled with 1 Pomeranian salt water, boiled and dehydrated at 25' ~ 30'/95 ~ 100℃, taken out of the tank, and tomato juice is added in time.
4. Tomato juice ingredients: tomato sauce (20%) 50kg, sugar 8.7kg, refined salt 7.7kg, monosodium glutamate 1 kg, refined vegetable oil19.5kg, perfume water 13. 1 kg, totally/kloc-0. Pour spice water into a jacketed pot, then add sugar, salt, monosodium glutamate and other ingredients, then add pre-prepared tomato sauce and vegetable oil, and heat to 90℃ for later use.
5. Preparation of perfume water: laurel leaf 35g, pepper 75g, onion 3kg, clove 75g, coriander seed 35g, water 14kg to obtain perfume water 13kg. Put the perfume water and water into a pot, heat and boil, keep it slightly boiling for 30-60 minutes, adjust it to the specified total amount with boiling water, and filter for later use.
6. canning: canning number 60 1, net weight 397g, fish 375g-385g (295g-305g after dehydration, all parts are evenly matched), tomato juice 92g- 102g.
Box 604, net weight 198g, fish 185 ~ 195g (dehydrated 145 ~ 155g), tomato juice 43 ~ 53g.
Box number 860, net weight 256g, fish 225 ~ 235g (after dehydration 185 ~ 195g), tomato juice 61~ 71g.
7. Exhaust and sealing: exhaust sealing: the center temperature is above 70℃. Sealing: 350 ~ 400 mm Hg.
8. Sterilization and cooling: net weight is 397g and 256g. Sterilization (exhaust): 15' ~ 80' ~ back pressure cooling/1 15℃ cooling.
Net weight 198g sterilization (exhaust): 15'~ 65'~ back pressure cooling/15℃ cooling.
Stewed Spanish mackerel with tomatoes
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.
Practice: 1. Tomatoes are cut into rolling blades, Spanish mackerel is eviscerated, cheeks 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.
Features: 1. Spanish mackerel is fresh and tender, fragrant with soup and persimmon, and it is half soup and half dish, salty and slightly sour. Spanish mackerel is more delicious in the sour taste of tomatoes. Tomatoes are rich in nutrition. Every 100g of fresh fruit contains 94g of water, 0.6- 1.2g of protein, 2.5-3.8g of carbohydrates, vitamin C, carotene, mineral salts, organic acids and other trace elements. Chinese medicine believes that tomatoes are flat in nature, sweet and sour in taste, and have the effects of quenching thirst, promoting fluid production, invigorating the stomach and promoting digestion, and clearing away heat and toxic materials. 2. Stir-fry tomatoes with another spoon and add them when stewing Spanish mackerel, so as to remove its sour taste.
Fried shredded Spanish mackerel
Ingredients: Spanish mackerel 200g, minced onion and ginger 10g, peanut oil 10ml, salt, soy sauce, rice vinegar, sesame oil and minced coriander.
Production method:
1. After the head and viscera of Spanish mackerel are removed, they are boiled in white water for 10 minute, then taken out and cooled.
2. Remove the spur of Spanish mackerel and tear it into pieces.
3. Take the oil pan, put the onion, ginger and garlic into the wok, then add the shredded Spanish mackerel and stir-fry for a while, then add the salt, soy sauce, rice vinegar, sesame oil and coriander and stir-fry slightly.
Nutritional components: rich in high-quality protein, fat, iodine, lecithin, carotene, vitamins A, B 1, B2, D, etc.
Efficacy: supplementing calcium and iron, strengthening brain and improving intelligence, and stimulating appetite.
Tip: Spanish mackerel is cheap and has fewer thorns. In addition to the spine, there are two rows of small thorns on each side.
Fried Spanish mackerel
Fried Spanish mackerel
Materials:
Spanish mackerel 1 (also called mackerel, with no scales and few thorns)
Soy sauce, oyster sauce (or barbecue sauce); Cooking wine, white pepper
Exercise:
1, gutted Spanish mackerel, washed and cut into sections.
2. Wipe with salt and cooking wine, white pepper and oyster sauce, and marinate for 20 minutes.
3. Don't touch the pot to heat it, pour in the right amount of oil, heat it to 50%, and then take it out.
4, medium fire, after frying one side, turn the other side (about 7 or 8 minutes on one side)
5，ok！ Simple, right? You can eat it directly or dip it in sweet and spicy sauce. According to your taste, fried fish itself smells good.