Fried Spanish mackerel practice

Wahoo, like many other fish, can be used to burn and eat, and can be used to steam and eat, but also can be baked and eat, fry and eat, etc., see this so-called Spanish mackerel eat a lot of ways ah. In fact, the fried Spanish mackerel mentioned here is still relatively complex compared to other practices, so do must pay attention. The following is the practice of fried Spanish mackerel.

Home made fried Spanish mackerel

Materials

Main ingredient Spanish mackerel Ingredients Eggs Seasonings Salt, monosodium glutamate (MSG), cooking wine, cornstarch, flour, peanut oil, green onion and ginger slices

Practice

1. Spanish mackerel processed and cleaned, cut thick slices, add green onion and ginger slices and seasonings, marinate to taste.

2. Mix egg, flour and starch into a paste.

3. Spanish mackerel pieces hanging paste into the pan, fry until both sides of the golden brown can be removed from the pan.

Tips

Features

Golden color and tender outside.

Hints

The batter should not be too thick, and pay attention to the heat when frying.

Pan-fried Spanish mackerel in honey sauce

Materials

1 Spanish mackerel, tomato salsa, green onion, garlic, dark soy sauce, salt, sugar, cooking wine

Practice

1. Wash the Spanish mackerel and cut it into chunks, then use a towel or kitchen paper to remove the water on the surface of the fish. Add salt, dark soy sauce and cooking wine and marinate for 30 minutes.

2. When the oil in the pan is hot, place the Spanish mackerel pieces in the pan and fry them on one side, then turn over the other side and fry them until they are golden brown on both sides. Add tomato salsa, a little sugar, and simmer for about 15 minutes.

Tips

1, this dish must be low heat, do not add water to simmer.

2, you can make scallop, crucian carp, flatfish, flathead fish according to this method.

Soft fried Spanish mackerel

Materials

Main ingredient: 500 grams of Spanish mackerel, 350 grams of potatoes (yellow skin),

Supplement: 200 grams of eggs, 20 grams of wheat flour,

Seasoning: 4 grams of salt, 2 grams of monosodium glutamate (MSG), 3 grams of pepper, 8 grams of butter and 40 grams of peanut oil

Practice

1. Slaughter clean, wash the meat, slice with a diagonal knife, mix with pepper, monosodium glutamate, refined salt, marinate for about 10 minutes, wrapped in a layer of flour.

2. Eggs knocked into the bowl and stirred. Wash the potatoes and boil them in a pot, let them cool, then peel and slice them.

3. pan on the fire, put peanut oil hot, fish dragged evenly egg paste put the pan, fry until both sides were golden brown, decant the remaining oil, add butter cooking, pan, boiled potatoes sliced on the plate.

Fry seal horse mackerel

Materials

Mackerel, Worcestershire sauce, soy sauce, soy sauce, sugar, salt, water

Practice

1, horse mackerel wash good with wine and salt the fish marinade a marinade, and then put the pan pan-fried on both sides of the plate for a while to be used.

2, with Worcestershire sauce, soy sauce, soy sauce, sugar, salt, water to adjust the frying sauce.

3: In a wok with oil, add ginger and garlic and sauté the mackerel, then splash with wine.

4: Pour in the pan frying sauce and cover the fish with a lid to cook, then thicken the sauce.

3 Spanish mackerel practices what

Mackerel believe that we are often common, but many of our friends for its production are very strange, then how to remove the fish on the fish how to make the Spanish mackerel, in order to good to know the next this article, we come to a detailed introduction to have a look at Spanish mackerel practices.

Raw materials: Spanish mackerel, scallions, ginger, anise, pepper, cooking wine, sugar, vinegar, oyster sauce, soy sauce, salt

Practice:

1. 2 pieces of Spanish mackerel.

2. Cut the Spanish mackerel into small pieces, put them into a basin, add salt, cooking wine, green onion and ginger and marinate for 20 minutes.

3. Heat the oil in a pan, add the Spanish mackerel and deep fry until golden brown on both sides.

4. Put another oil in the pot, put onion, ginger, star anise and stir fry.

5. Pour in the sauce (soy sauce, vinegar, sugar, oyster sauce, and water).

6. Put in the Spanish mackerel.

7. Add water, boil over high heat, turn to low heat and smother for 10 minutes, the soup is not much left add the right amount of salt can be.

1 the fish gutted and cleaned up, to cut open, pick off all the thorns.

2Put cooking wine, half a spoon of salt, ginger and pepper rub well, put in the refrigerator for 4 hours.

3 Mix the flour with water, half a tablespoon of salt and pepper to form a thin paste.

4 Add oil to a pan and heat to 80%.

5 marinated fish pick off the ginger, put the batter evenly hang paste.

6Put into the hot oil frying. Note that the oil must be hot.

7Fry both sides until golden brown.

8Control the oil in the pan, cut and eat while hot.

Above this article we introduced to the Spanish mackerel practice Spanish mackerel life, contains the nutritional value is very very high, and often eat people for relatives of the qi and blood cold has a very good effect, but also belongs to a kind of fish in the best.

4 smoked Spanish mackerel home practices

Wahoo is very common, the purchase of it is relatively easy to eat Spanish mackerel has no effect on the body, but in the production of Spanish mackerel, must pay attention to the ways and means, many people in the production of Spanish mackerel, are more casual, so that the nutrients of Spanish mackerel are destroyed, that the smoked Spanish mackerel practices of the whole book of smoked mackerel is also some introduction. The practice of smoked mackerel is also some introduction, so that know how to make.

Smoked mackerel practices:

Practice a

Materials: mackerel, onion, ginger, garlic, cooking wine, soy sauce, salt, chili pepper

Practice

1, first wash the mackerel cut into a section of a section, each section of about 3cm or so.

2, put into a bowl add green onion, ginger, garlic, cooking wine, soy sauce (just wipe over the fish can be), salt, chili (a small amount), marinate for about 6 hours.

3, and then the Spanish mackerel fish into the oil nest in a small fire frying for about 8 minutes can be fished out, cooled to can be eaten (hot when eating the texture is not cool chewy).

Practice two:

Main ingredient: 600 grams of Spanish mackerel.

The ingredients: pickled peppers, garlic, ginger, green onions, each moderate.

Seasoning: salt, flavor, sugar, white vinegar, a pinch of fresh, sesame oil, chili oil, each appropriate amount.

Practice: the Spanish mackerel is clean, cut off over deep-fried, simmered in seasoning sauce for 45 minutes, smoked with sugar can be.

Features: slightly spicy.

In the smoked Spanish mackerel practice book, the smoked Spanish mackerel practice understanding, the production of smoked Spanish mackerel, can be based on the production steps, but pay attention to the production of Spanish mackerel, the number is to pay attention to the number of production is too much, the Spanish mackerel can not eat is also very easy to be bad, and overnight in the eat, its flavor will change.

5 tomatoes stewed Spanish mackerel practices

Wahoo is a very tasty fish, Spanish mackerel is very easy to eat, there will not be too many thorns, eat tender meat, and rich in high collagen, is an unavailable seafood, and tomatoes are a very high nutritional value of vegetables, sweet and sour taste, and Spanish mackerel with a very fresh taste, next we will give you a detailed introduction to the practice of stewed Spanish mackerel with tomatoes.

Method 1

Main ingredient: 500 grams of Spanish mackerel

Auxiliary ingredients: 250 grams of tomatoes

Seasoning: 8 grams of coriander, 5 grams of scallions, 3 grams of ginger, 3 grams of cooking wine, 3 grams of salt, 4 grams of pepper, 3 grams of sesame oil, 20 grams of vegetable oil

Practice:

1.coriander finely chopped, onion cut into segments, ginger slices, Spanish mackerel Remove the gills to remove the viscera clean, oblique knife cut thick slices, tomatoes cleaned and cut into pieces.

2. frying pan oil hot, under the onion burst pot, add tomatoes stir-fried until soft, poured into the dish standby.

3. frying pan oil heating, Spanish mackerel slices one by one into the two sides of the frying hard to join the onion, ginger, cooking wine cooking pot, add fresh broth boil, and then pour into the tomatoes to stew, until the soup is thick fish cooked, remove the onion and ginger, add salt, pepper to taste, sprinkle parsley, drizzle of sesame oil, out of the pot, that is, into the.

Method two

Materials: 1 fresh Spanish mackerel, 250 grams of tomatoes, cilantro, scallions, ginger, cooking wine, salt, pepper, sesame oil, cooking oil, each appropriate amount.

Practice:

1, Spanish mackerel gill gutted and cleaned, cut thick slices with a diagonal knife, tomatoes cleaned and cut into pieces.

2, frying pan oil hot, under the onion burst pan, add tomatoes stir-fried until soft, pour into the dish standby.

3, frying pan oil heating, Spanish mackerel slices one by one into the two sides of the frying hard to join the onion, ginger, cooking wine cooking pot, add fresh broth boil, and then pour into the tomatoes to stew, until the soup is thick fish cooked, remove the onion and ginger, add salt, pepper, sprinkle parsley, drizzle of sesame oil, out of the pot that is complete.

The above content is about tomato stewed Spanish mackerel detailed production methods, stewed out of the fish soup flavor is very fresh and beautiful, we can eat fish at the same time you can drink a thick fish soup, such a dish rich in nutritional value is very high, the skin on all of us have a very good effect, so you want to beautify the people must often eat.

6 Spanish mackerel stewed vermicelli practice

1. Spanish mackerel removed viscera washed

2. Vermicelli soaked in water in advance, so that it is easy to stewed

3. Onion, ginger and garlic cut up and spare

4. Fish patted with some dry flour

5. Hot frying pan, put the Spanish mackerel frying Until golden brown

6. Wait until one side of the frying until the shape and then turn over and fry until golden brown

7. Put onion, ginger and garlic to burst incense

8. Put spices and sesame leaves to burst incense

9. Put pepper to stir-fry

10. Pour in the appropriate amount of soy sauce

11. Sugar

12. Put in the right amount of vinegar

13. Pour in the right amount of water, not more than the fish can be

14. Put in the right amount of wine

15. Put in the vermicelli, cover and simmer for 20 minutes or so

16. Put in the right amount of salt to taste

17. Vermicelli cooked into the cilantro section can be

7 Spanish mackerel and garlic dumplings

1. Ingredients Ingredients, Spanish mackerel cleaned up from the back to the belly cut into two pieces, with a spoon or knife to take the fish, try not to take into the thorns and skin, the skin has a fishy

2. Ginger and green onion chopped

3. Take the flour and until the surface is smooth (surface) How and many dumpling practice inside have, will not repeat) cover the static (that is, rates)

4. pork and Spanish mackerel shrimp chopped into a puree, I use a dumpling filling cooking machine, with a cooking machine this step can be added in turn ginger, green onions, salt, sugar, chicken essence, cooking wine, vegetable oil (oil a little more), in the process of stirring slowly add water,

5. . no cooking machine, after chopping all kinds of meat puree, you have to use chopsticks, stirring in one direction, the order of seasoning with the previous step. Wash the garlic cloves with a knife and chopped segments, put on the seasoned meat mixture, and then mix when wrapped.

6. Do a good job of dumpling skin, and good stuffing, you can start wrapping, cell phone effect is not very good, the site of the garlic cloves in the white meat inside the fish, or very green

7. Just learned to squeeze dumplings, haha

8. not see too much of a good feeling it, the freshness of the flavor of the full, light, not greasy, nutrient-rich

9. Put some sesame oil, vinegar, you can eat, this fish stuffed dumplings, do not have to worry about dipping vinegar will be fishy, no, I first went to eat,,,

8 Spanish mackerel balls noodles practice

1. Spanish mackerel cleaned up, from the end of the split, with a knife scraped into the mushy fish

2. Mushy fish into the basin, add two eggs, moderate salt, MSG, Pepper. Clockwise, stir well

3. Put oil in the pot with chopped green onion, add water to boil, and put down the noodles. When the noodles boil, use a spoon to scoop out the minced fish in order to make balls in the pot. After the balls are boiled, add salt, monosodium glutamate, chopped parsley and you can

9 Spanish mackerel balls soup

1.1 Put the meat mixture, add salt, chicken broth, cooking wine, five spice powder, ginger powder, sesame oil, olive oil, cornstarch and mix in one direction vigorously.

2.2 Spanish mackerel boneless , minced. Mince fresh mushrooms and mix with the fish.

3. Stir the meat mixture.

4. Boil the water in the pot. Use a spoon to dig a spoon to put to put in the pot just because the fish meat is very sticky easily into balls.

5. Onion cut well.

6. Cook for a few moments in the soup with a little salt, add a little pepper, out of the pot and then drizzle some sesame oil. Sprinkle with green onions, fresh fragrant balls of soup cooked,

10 Spanish mackerel tofu soup practice

1.raw materials of the pre-treated Spanish mackerel fish head, fish bones, and fish skin

2.12 raw materials of the northern bean curd, the northern bean curd cut into the right size of the small block

3.21 green onions and ginger to change the knife

4.1 fry until the fish head browned on both sides to join the onion and ginger slightly stir-fried, this process do not be afraid to destroy what modeling, this soup last drink is only soup, eat the tofu, so in the frying can not think about these

5.2 pot of oil, began to fry to the fish head, fish bones

6. Tip: then stir fry when adding a small amount of white wine can effectively remove the fish soup in the fishy flavor, but the amount must pay attention to, the wine added too much will affect the soup's original fresh taste

7. Add the right amount of water, according to the number of people, water can be slightly more, because then simmering when the soup becomes thicker after the loss of water will be some of the water in the water after the addition of water, you will find that the soup in the pot will be turned into a milky white color directly, this color is because of frying the fish out

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8. In the pot of soup boiling add tofu to turn the heat to simmer, simmer for half an hour you can drink

9. In the pot, add the right amount of white pepper, salt, a little bit of rolling a few rolls you can enjoy the delicious fish soup

10. will be ready to do a good job of weighing out the fish soup can be weighed, weighing only the tofu and the soup can be weighed out!

11. Finished picture

11 Spanish mackerel home practices what

Wahoo is very common, on the Spanish mackerel to eat, there must be a method, so that when you eat it will be more tasty, the production of Spanish mackerel is common is braised, so that the production method is simple to eat when the body is also no damage, that Spanish mackerel home practices how it is, here is the Detailed description of the following, making the home production of Spanish mackerel are able to easily make, can taste the delicious Spanish mackerel.

Wahoo home practices:

Materials

Raw materials: carp a (one and a half kilograms), half a block of tofu, skinned five-flower pork four taels, wide vermicelli two taels.

Seasoning: six red bell peppers, green onions, ginger, garlic, sugar, cooking wine, dashi, pepper, vinegar, Haitian fresh soy sauce, salt.

Practice

Raw materials to prepare the fish washed and removed the head, from the center split into two slices cut into inch segments, under the frying pan fried golden brown; will be cut into one centimeter thick tofu changed into a triangular shape, under the frying pan fried into tofu bubbles (golden yellow floating up), five-flower pork after boiling water and cut into strips, wide flour washed.

Into the pot operation

1, the pressure cooker put one or two oil and at the same time into the five spices, twenty peppercorns, fried slightly burnt out. Put a spoonful of sugar fried to the sauce color and then put onions, ginger, garlic, red pepper fried flavor, heating water, then add wine, vinegar, soy sauce, salt. Put all the ingredients into the soup until the ingredients under a centimeter.

2, cover, open the pot and add the valve, on the gas and turn off the fire. Five minutes after the pot, point of sesame oil in a large bowl. If there is more soup you can open the lid and bake the extra soup.

After the recognition of the home practice of Spanish mackerel, the production of Spanish mackerel, pay attention to the Spanish mackerel treatment must be clean, Spanish mackerel treatment is not good, the production of fish will have a fishy taste, so that when you eat, it will not be very tasty, at the same time on the body is not any benefit, this point in the Spanish mackerel to be aware of.

12 pregnant can eat Spanish mackerel? What is better to eat pregnant

The scientific name of the Spanish mackerel is "mackerel", belonging to the mackerel of the class Scleractinia. There are many types of Spanish mackerel, common "Chinese mackerel", blue-spotted mackerel spotted mackerel, Kang's mackerel and so on. Spanish mackerel is distributed in the western North Pacific Ocean, I passed the yellow Bohai Sea waters also have.

Can eat. Chinese medicine believes that the Spanish mackerel has a complementary qi, calm cough effect, on the weak cough and asthma have some curative effect. Spanish mackerel also has a refreshing and anti-aging and other therapeutic functions, often eat on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia and other conditions will have a certain auxiliary effect.