Main ingredient: 1 fresh large Spanish mackerel (more than 200 grams)
Accessories: 200 grams of pork fat filling, dumpling flour (skin), chives minced
Seasoning: salt, chicken essence, pepper, onion oil, water, each in moderation
Cooking method:
1, the Spanish mackerel meat minced into a puree, put into a utensil, and then put into the pork filling
Spicy and sour Spanish mackerel meatballs
Materials: 200 grams of lean fresh Spanish mackerel, 100 grams of pork fat, 30 grams of parsley, eggs, green onions and ginger water, pepper water, salt, monosodium glutamate, pepper, broth, sesame oil, vinegar, each in moderation.
Method:
(1) Spanish mackerel meat chopped into a fine paste, put in the basin Xu Xu plus onion and ginger water, pepper water, stirring vigorously, and then add the fat minced meat, eggs, salt, monosodium glutamate (MSG), pepper, stirring evenly.
(2) Add soup in the pot, the fish stuffing into a diameter of 2 cm small round pill, slow fire will be boiling soup, beat off the floating foam, to be the pill boiled, add salt, monosodium glutamate, vinegar, pepper, sesame oil, coriander into the end.
Featured Points
(1) The fish balls are tender, soft and fluffy, and the soup is fresh, salty and hot and sour, which is one of the representative dishes of the coastal area of Jiaodong.
(2) Spanish mackerel puree water, water should be added slowly, be sure to mix in one direction to prevent slack scattered not shaped.
(3) under the pills, the water temperature is not too high, to maintain the pills successive tenderness consistent, out of the pot with vinegar, pepper, to remove the role of fishy.
Sophora Spanish mackerel balls
Main ingredients: fresh Spanish mackerel, fat, eggs, acacia
Seasoning: salt, monosodium glutamate (MSG), pepper
Methods: 1, Spanish mackerel pick out the fish, with fat chopped into a puree, put into a pot, add onion, ginger, water mix, and then add salt, MSG, pepper, egg whites, mix well. 2, pot of boiling water, hand Spanish mackerel squeezed into balls, rolled on the soaked and washed. The mackerel, rolled on the soaked and washed acacia, into the pot, slow fire boil, skimmed off the foam, put salt, monosodium glutamate for seasoning, dripping sesame oil, into the soup bowl can be.
Tomato stewed Spanish mackerel
Materials: 300 grams of peeled tomatoes, fresh Spanish mackerel 1 (about 750 grams), green onion, ginger, pepper oil, cooking wine, salt, monosodium glutamate (MSG), broth, pepper, sesame oil, moderate amount of each.
Practice: 1. tomato cut rollerblade block, Spanish mackerel gutted, gills washed, oblique knife cut thick block.
2. Slide the spoon with pepper oil 120 grams of hot, the Spanish mackerel pieces one by one into the two sides of the frying hard, add green onions and ginger, cooking wine, with the addition of 750 grams of broth burning hot, slow simmering stew.
3. Another spoon with pepper oil hot, add chopped green onion a cooking, that is, add tomatoes stir-fried until soft, poured into the Spanish mackerel stewed together for 10 minutes, until the soup is thick and white fish cooked, and then add monosodium glutamate, salt, pepper, pick off the green onion, ginger, sheng into alcohol pot, sprinkle the end of cilantro, sprinkled with sesame oil, heating the edge of the food.
Featured points: 1. Tender Spanish mackerel, fragrant soup, tomato flavor, half soup and half vegetables, salty and slightly sour. Spanish mackerel in the tomato sour flavor more fresh. Tomatoes are nutritious, per 100 grams of fresh fruit containing 94 grams of water, protein 0.6-1.2 grams, carbohydrates 2.5-3.8 grams, as well as vitamin C, carotene, mineral salts, organic acids and other trace elements. Chinese medicine believes that tomatoes are flat, sour and sweet, with thirst and fluids, stomach and digestion, heat and detoxification effects.