What we do most is braised hairtail, followed by spicy hairtail (cold dish), fried hairtail, sweet and sour hairtail and steamed hairtail.
In addition, there is a kind of air-dried salted hairtail. Generally, we clean it, add ginger and onion to cook wine to dry the Chili festival and steam it directly.
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How to make hairtail delicious?
Hairtail is very rich in nutrition, rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients. Hairtail is warm and sweet, and has the effects of warming stomach, moistening skin, invigorating qi, nourishing blood, building body, strengthening heart and tonifying kidney, relaxing muscles and tendons, promoting blood circulation, diminishing inflammation and resolving phlegm, clearing brain, relieving diarrhea, relieving fatigue, and nourishing essence.
Although hairtail has high nutritional value, it has been rejected by many people because of its heavy fishy smell and many fine spines!
When we make hairtail dishes, we usually make them according to the materials! Fresh hairtail, chilled hairtail and dried hairtail are all suitable for making different dishes.
Among them, fresh hairtail is the best, and basically all the production methods are suitable.
Air-dried hairtail, personally suggest steaming! Soak hair in warm water 3 hours in advance, add ginger, onion, cooking wine and dried Chili, and steam together 15-20 minutes. Just mix a dish when you eat.
Iced hairtail is the hairtail we use the most! Generally suitable for braised, spicy, sweet and sour, salt and pepper, fried, spicy and other methods.
I recommend the practice of taking fish with salt and pepper, which I personally think is the best practice!
Ingredients: fresh hairtail cut into 5-7cm long segments, a little flour.
Marinade: ginger slices, shallots, cooking wine.
Seasoning: butter, salt and pepper powder.
Production steps:
Step 1: scrape off all the black film in the belly of hairtail, and wash the white skin on the surface of hairtail with steel ball several times!
Step 2: Marinate the cleaned hairtail with cooking wine, ginger slices and shallots 15-20 minutes.
Step 3: Absorb the surface moisture of salted hairtail with special kitchen paper (a clean towel will do), and then apply a little flour to the surface of hairtail. (Only a little flour is needed)
Step 4: Heat the pan without touching it, add butter to melt, add hairtail after the oil temperature rises, and fry until golden on both sides.
Step 5: fry the hairtail and sprinkle with salt and pepper.
Precautions for making hairtail.
The fishy smell of hairtail mainly comes from the black membrane of fish abdomen and the white mucus layer of fish skin. Therefore, the black film on the fish belly must be cleaned up, and the white layer of the fish skin should be brushed several times with a steel ball!
Pickling hairtail, generally, the pickling materials are ginger, shallots, cooking wine (white wine/carved wine) and dried Chili Festival.
When frying hairtail, don't touch it after the hairtail is in the pot, and then turn it over after it is set! Otherwise it will be fragile!
Why add a layer of flour to the surface of hairtail? There are two reasons! One is not easy to touch the pot, and the other is to make the skin better shaped and not fragile.
The oily smell after frying hairtail is very strong, so it is recommended to discard it directly!