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Dried Mentaiko can be eaten raw
Of course you can, Mentai fish grows in Jilin Province, Yanbian Prefecture, Hunchun east of the sea for the Sea of Japan, 15 kilometers from the sea, north and south of Russia, North Korea border,

Southeast of Japan and South Korea connected to the waters of the sea, the sea is the main production area of the Mentai fish, which lives in the east coast of the Korean Peninsula, the Sea of Okhotsk,

Bering Sea, the North Pacific Ocean and other areas, is a cold-water fish

People often say that mentaiko is a treasure! The roe is used to make roe sauce, the guts are used to make sausage and egg sauce, the head is used to make soup, the eyes of the fish are used to make cold soup, the meat can be eaten any way you like, and the fish oil is used in medicine

. There is nothing to throw away" - a kind of fish to do so far, is also considered to be a great contribution to mankind!

Dry Mentaiko eating method:

Korean mixed Mentaiko:

Raw materials: dried Mentaiko Korean chili sauce 200 grams of sugar, vinegar, chili oil (two small spoons, seasoning of the aroma)

Production: 1 will be soaked in cold water for 30 minutes in dry fish, fully soaked. Will soak the good fish slice squeeze out the water, with the hands of the fish and fish skin separate,

Follow the direction of the fish into a thin shredded. (The size of the shredded fish is to your liking.) Put the shredded fish in a bowl, add sugar,

vinegar, Korean hot sauce, and mix well with your hands, then add chili oil and mix well. Put the fish into a box and refrigerate for 24 hours,

(fresh layer).

Mentai fish soup:

1, the dried mentai fish skin, pick off the thorns, torn into thin strips.

2, boiled fish head. Strain out the broth with gauze and set aside.

3, bean sprouts cleaned and pinched off the roots and head.

4, tofu cut into finger-thick strips. Onion and chili pepper cut into slices on the diagonal.

5: Wash and squeeze the fish into strips, sprinkle with salt and sesame oil, and mix well with egg sauce.

6: Add bean sprouts to the fish head soup and cook until it has no fishy smell. Spoon in ⑤ of muntjac and season with salt.

7: Cook the fish until it floats up, then add tofu, green onion, chili, garlic and pepper.

Mixed Mentai Fish

Put the dried Mentai Fish in water first to soak softly, then tear it into strips with your hands, cut the cilantro into pieces, and shred the green pepper and cucumber, put them together,

Add salt, sugar, rice vinegar (the white kind), chili oil, or Laoganma Douban Sauce can be used as well, and mix them well to be ready

The best way to eat it:

1. Tear it and eat it straight away. Don't eat the skin (you can also dip it in chili sauce and other seasonings according to your own taste)

2, grilled, microwave a turn, take it out and tear the silk dipped in (convenient fabric and vinegar, sugar, chili pepper, beer made

Mentai fish dipping sauce) to eat a huge pleasure!

3, cut small pieces of fried chili to eat

4, usually the dried mentai fish in the water to soak soft, and then torn into strips, cilantro cut into pieces, green peppers and cucumbers cut into julienne strips, will be

put them

together, add salt, sugar, rice vinegar (white kind), chili sauce and mix it well.

5, fried dry mintai fish Branch deep-fried and stir-fried.

Frying: cut into small sections (cut horizontally, width of about 1-2cm), put more oil in the pot, fry to bend, the color changes to yellow; then

Put the cut into segments of the pepper 2 (spiciness suitable for personal preference), to be the spicy taste of the pepper out of the pan, you can go out of the pot.  Characteristics are:

Crisp and spicy, fish flavor is strong.

Stir fry: first the fish slightly soaked in water (do not use water to wash, otherwise there is no fish flavor), after the fish skin off

(soaked in water after a good skin, no skin of dried fish, this step is omitted). Other and fried vegetables, put a little soy sauce, salty into a uniform,

Look at the fish is almost ready to fry, put cut into sections of the pepper 2 (spicy degree of personal preference), to be the spicy taste of the pepper out of the pot, you can.

Features: fragrant and spicy, fish flavor is strong.

6, eaten raw

This is the Korean way of eating, with soy sauce, chili noodles, white vinegar made into a dip, the dried fish torn into small strips along the length of the direction of the fish, dipped and eat it

:) is excellent under the influence of alcohol. You can also microwave it for a while, with the fish slightly rolled up, so it's even better.

7, barbecue

brush with seasoning (you can use skewers or Korean hot sauce, etc.), grilled on the fire until the fish is slightly rolled (you can brush a little bit of oil according to personal preference).

8, mixed vegetables

First slightly soaked in water, when the fish meat are swollen, along the length of the direction of the tear into silk or strips (fish skin is not necessary, the skin is dry

can be eaten after frying, yo), do not tear too long, otherwise it is not convenient to eat. Add the Korean specialty hot sauce (because this sauce is a little

sticky, you can thin it out with water first), mix well. You can also add a little white vinegar and sugar so that it is sweet and sour ^_^