Hairtail strip
Appropriate amount of pepper
Proper amount of salt
Onion amount
Ginger amount
Appropriate amount of cooking wine, appropriate amount of star anise
Sichuan pepper
Proper water starch
Appropriate amount of carved wine
Proper amount of sugar
Xianxian tasty
Sintering process
It takes half an hour.
Unknown difficulties
Steps of dry-burning hairtail
1
Wash hairtail and marinate it with salt, ginger, cooking wine and pepper for more than half an hour.
2
Wrap the salted hairtail with dry flour.
three
Put cold oil in a hot pan and fry until both sides are yellow and crisp.
four
Fry and serve for later use.
five
From another pot, add onion, ginger, star anise pepper and stir-fry until fragrant.
six
Add chopped pepper and stir-fry until fragrant.
seven
Add fish, water, pepper, soy sauce, carved wine, a little sugar, and stew over high heat. Don't cover the pot, so the fishy smell will run away.
eight
When the soup becomes less, add water and starch to collect the juice.
nine
Sprinkle a little chopped green onion to add color.
Kitchen utensils used: wok
Question 2: the practice of hairtail, how to cook braised hairtail, and the main ingredients of braised hairtail home cooking.
Fawei
1000g
vegetable oil
Proper amount
condiments
Cooking wine
Proper amount
salt
Proper amount
Eight angles
Proper amount
Sichuan pepper
Proper amount
ketchup
Proper amount
Thick bean paste
Proper amount
Welsh onion
Proper amount
refined sugar
Proper amount
energy
Proper amount
Mircia
Proper amount
rice vinegar
Proper amount
step
1. Wash hairtail, cut into sections, and dry the water on the surface with kitchen paper.
2. Take out the pot, pour in proper amount of oil and hot oil, and put in hairtail section.
3. Fry and turn over.
4. fry both sides golden and serve.
5. Put the oil into the pot again, add the onion and ginger and saute until fragrant.
6. Pour in the bean paste and stir fry.
7. Stir-fry red oil.
8. Pour in clear water.
9. Add the right amount of salt.
10. Add pepper.
1 1. Add tomato sauce.
12. Add some fragrant leaves and bring to a boil.
13. Add hairtail and pour in cooking wine and rice vinegar.
14. Add sugar, bring to a boil, and reduce the heat.
15. stew until a small amount of juice remains in the pot.
Question 3: Braised hairtail. How to cook braised hairtail at home
1. After washing hairtail, cut it into sections over 10 cm and marinate it for about 10 minutes.
2. Take a clean small bowl, and pour in a proper amount of cooking wine and a tablespoon of soy sauce.
3. Pour in a tablespoon of sugar and mix well.
4. Pour proper amount of vinegar according to your preference, add proper amount of refined salt and mix well.
5. Dip the hairtail section in dry starch, so don't dip it.
6. Add oil to the pot. When the oil is hot, put it in the hairtail section and fry it on low heat.
7. Fry one side, gently turn the hairtail section, and fry the other side until it is slightly yellow.
8. Set the hairtail aside, add the onion, ginger and star anise and stir-fry until fragrant.
9. Pour in the prepared sweet and sour juice, preferably without hairtail, and simmer for 10 minute.
skill
Choose hairtail:
1 is a selected variety, hairtail in the East China Sea is better, and the head is narrower, not wider; The tail should be slender, and the back should not have joints like beads. It is an exotic hairtail.
Question 4: How to cook braised hairtail? Braised hairtail in the restaurant is dry because it is oiled. At home, I don't like fried hairtail, because the oil is full of hairtail flavor, so I can only use roasted hairtail. Let me talk about my braised hairtail.
(1) Don't burn the bought hairtail after washing. After cutting, marinate with salt 1-2 hours (the salt is a little less than usual) to make hairtail slightly tight and tasty.
(2) Cut the onion, shred the ginger, chop the garlic into mud for later use, a little dried pepper, cooking wine, salt, sugar, soy sauce, vinegar and monosodium glutamate.
(3) Put a little salt in the pan oil. When it is 70% to 80% hot, add the fish pieces and fry them with slow fire until both sides are golden.
(4) Add shredded ginger and dried chili, pour in proper amount of soy sauce and cooking wine, gently grab the bottom of the pot to make each fish color evenly, and pour in cold water. It is better to submerge the fish pieces, and then turn to medium heat for boiling.
(5) Drop two drops of vinegar when the juice is half full, put it into the onion section, gently move the bottom of the pot to prevent the pot from being fixed, turn to high heat, put garlic paste when the juice thickens, and then take the monosodium glutamate juice out of the pot.
To sum up, the key to making hairtail is pickling, roasting and dropping a few drops of vinegar. Remember that it is cooked onion and raw garlic, and slowly copy the bottom of the pot (it will not be sold if it is scattered)
Exercise 2
Health effects:
Zanthoxylum bungeanum: it can warm the middle warmer, stop diarrhea and relieve pain.
Soy sauce: boosting blood pressure, enriching blood and protecting teeth.
Eggs: moistening dryness, enhancing immunity, protecting eyes and improving eyesight.
Composition:
Hairtail (viscera removed, cut into sections. )
Appropriate amount of onion, ginger and garlic
Zanthoxylum bungeanum [figure] Zanthoxylum bungeanum proper amount
High-alcohol liquor (Hongxing Erguotou) is suitable.
Proper amount of old pump
Soy sauce [Figure] Appropriate amount of soy sauce
Eggs [Figure] Eggs are a kind of food.
Octagonal quantity
Recipe practice:
1. Put the processed hairtail into a fresh-keeping box and soak it in an appropriate amount of high-alcohol liquor (high-alcohol liquor can effectively remove the fishy smell, and the hairtail soaked in high-alcohol liquor will smell like rice after stewing. At the same time, add a handful of pepper and soak for 15 minutes. )
2. Beat an egg into the bowl. Take the oil pan, put the fish pieces into the egg mixture and roll. When the oil temperature is 70% hot, fry in the pan until both sides are golden. Take it out and drain it for later use.
3. Restart the oil pan. When the oil is heated to 7 o'clock, add a handful of pepper, then add onion, ginger and garlic and stir-fry until fragrant.
4. Add the fried hairtail pieces and don't turn them over. At this time, add sugar, soy sauce, vinegar (you can put more) and salt. Pour in boiling water, cover the pot and simmer for 20 minutes.
After 5.20 minutes, open the lid, collect the juice on high fire, and then go out!
Question 5: the practice of braising hairtail: how to braise hairtail? How to eat well? Ingredients: mandarin fish accessories: star anise, salt, onion, boiled water, sugar, garlic cooking wine, aged vinegar and ginger.
step
1. Scrape the fish scales, remove the internal organs with a fish scale remover and wash.
2. Prepare onions, ginger, peppers and star anise garlic, and cut several knives on the fish.
Sprinkle some salt on the fish and marinate for 20 minutes.
4. When the oil is hot, put the dried fish in and fry it.
5. After frying one side, turn over and continue frying the other side.
6. Pull the fish aside, leave an oil pit, and stir-fry all the seasonings in the oil pit.
7. Add cooking wine.
8. Add old vinegar and cook.
9. add soy sauce.
10. Add another spoonful of sugar.
1 1. Add boiled water that hasn't touched the fish, cover the pot and simmer over low heat.
12. Just look at the soup.
Another way:
1 Remove scales and intestines from the fish and slaughter them.
2 Cut the onion, ginger, garlic and pepper into pieces.
Marinate the fish with a little salt, cooking wine, shredded ginger and white pepper for 10 minute.
4 Pour oil into the pan, saute shallots, ginger and garlic.
Stir-fry until fragrant, then add lobster sauce and bean paste to continue stirring.
6 put the salted fish into the pot.
7 Pour in the right amount of water, add half a spoonful of salt and half a spoonful of sugar, cook wine, cover and burn slowly.
8 After the soup is boiled, add appropriate amount of white pepper and chopped green onion and serve.
Question 6: How is the braised hairtail cooked in the restaurant?
material
Main ingredients:
2 hairtail
Composition:
Red pepper 1-2 (don't put it if you are afraid of spicy)
Onion 1
Ginger 1
Marinated fish seasoning:
1 tbsp of highly alcoholic liquor
Salt 1/2 teaspoons
Seasoning:
1 tablespoon soy sauce
Soy sauce 1 spoon
1 tbsp balsamic vinegar
1 tablespoon sugar
Proper amount of salt
A little pepper
Please adjust the seasoning according to your personal taste. )
Braised Hairtail in Brown Sauce
Wash the head and tail of hairtail, cut it off, put it into a large bowl, sprinkle with salt and ginger slices, pour in high-alcohol liquor, mix well, and marinate for 10 minute.
Pour oil into the pan, heat it until it is 70% cooked, turn it to medium heat, drain the pickled hairtail pieces (dry them with kitchen paper), fry them in the oil pan until the surface is golden, and take out the drained oil.
Pour out the frying oil in the original pot, leaving about 1 tbsp of oil in the pot, and add ginger slices, onion segments and red peppers to stir fry.
Add the fried hairtail, pour boiling water on the fish, add seasoning, and cook with low and medium fire until it tastes good.
Finally, when the soup thickens, you can turn off the heat. Don't do it all. The soup with braised hairtail and bibimbap is delicious.
Question 7: How to do a good job of eating video braised hairtail?
1
Wash hairtail and cut into sections.
2
Slice garlic and ginger for later use.
three
Get the eggs ready.
four
Put hairtail into egg liquid and soak it in egg liquid.
five
Add a little more oil to the pot and heat it to 70% to 80% heat.
six
Add the soaked hairtail, fry until both sides of the hairtail are golden, and take out the oil control.
seven
Leave a little oil in the pot and heat it. Saute garlic, ginger slices and star anise until fragrant.
eight
Add fried hairtail, then add cooking wine, salt and soy sauce. Then pour boiling water into the fish, add sugar and vinegar, cover the pot, and simmer until the fish is tasty.
nine
Collect the juice over high fire, sprinkle with chopped green onion and take the fish out of the pot.
Question 8: Is hairtail fried or braised? The practice of frying hairtail fish.
1.
Wash hairtail and cut into sections.
2.
Make a knife on the surface of the fish.
Complete in turn
4.
Heat oil in a wok, put it in the hairtail section and fry until cooked.
5.
Fried brown on both sides.
6.
Add onion segments
7.
Cooking wine and mature vinegar are boiled successively.
8.
Add the right amount of soy sauce.
9.
Add a proper amount of water, and fire for 5 minutes.
10.
Season with salt and bake for 2 minutes.
1 1.
Turn off the heat after collecting the juice.
12.
After serving, you can taste it on the table.
Question 9: Zhoushan braised octopus, how to cook Zhoushan braised octopus, how to cook braised octopus.
material
Hairtail 400g, ginger 5g, onion 10g, dried pepper 5g, oil 10g, a little white wine 5g, soy sauce 5g and salt 5g.
working methods
1. The frozen hairtail is thawed, drained, sprinkled with salt, spread evenly, and tasted for 30-60 minutes; Shred ginger, cut onion into sections, and cut dried Chili into small pieces for later use;
2. Put oil in the oil pan, heat it to 60%, add hairtail, and fry on both sides until golden brown;
3. Add shredded ginger and dried chili into the remaining oil, stir-fry with hairtail, add soy sauce and water that submerges the raw materials, and simmer over medium heat;
4. When the juice is dry, sprinkle with onions.
Question 10: The method of braising hairtail is that the knife method of braising hairtail is that the fish is block. Fry in the oil pan first, not too much oil.
Then season the broth in the pot (chicken bone soup or sparerib soup or water) and add soy sauce.
When the water temperature in the pot rises, it is very important and essential to add a small amount of vinegar. Not only has the function of softening fish bones, but also has the effect of removing fishy smell.
The burning time is usually about five minutes. After cooking, only a part of the soup in the pot has been concentrated and the color is dark red. Because of the stewing process, the braised fish is more tasty and stronger.
Braised fish is tender, tender and fragrant, suitable for any crowd.