Question 2: How to adjust the filling of Spanish mackerel dumplings? How to adjust the filling of Spanish mackerel jiaozi? Jiaozi.
Ingredients: 500 grams of wheat flour.
Ingredients: Spanish mackerel 250g ribs (pork belly)100g leek100g.
Seasoning: salt 3g cooking wine 3g pepper 3g sesame oil 4g]
Production method:
1. Wash and chop the fish into paste, put it in a bowl and pat it in one direction to increase the viscosity, then add the minced pork belly, salt, cooking wine, pepper, chopped leek and sesame oil and mix well to make dumpling stuffing;
2. Mix jiaozi noodles, simmer slightly, make 60 dough sheets, and wrap them with squid meat to form a jiaozi shape;
3. Add a proper amount of water to the pot, boil it, put it in jiaozi, and take it out after cooking. Dip it in vinegar when eating.
Question 3: How to adjust the Spanish mackerel dumpling stuffing? How to make Spanish mackerel jiaozi and jiaozi meat stuffing;
1, put the Spanish mackerel flat on the chopping board, cut it in half, take out the fillets, hang the fish with a spoon, be careful not to remove the skin, crush the fish with a meat blender, add water to the meat while stirring for several times, and finally almost all the water is added to the stuffing, which becomes fish paste;
2, pork belly, to be seven fat and three thin, cut into small pieces, and also stirred into a paste with a blender;
3. Put the stirred fish paste and pork paste together, add chopped green onion, Jiang Mo and chopped leek, beat in 2 eggs, add salt, chicken essence and peanut oil, and stir evenly to get fish stuffing;
Question 4: How to match Spanish mackerel jiaozi and Spanish mackerel jiaozi?
Ingredients: 500 grams of wheat flour.
Ingredients: Spanish mackerel 250g ribs (pork belly)100g leek100g.
Seasoning: salt 3g cooking wine 3g pepper 3g sesame oil 4g]
Production method:
1. Wash and chop the fish into paste, put it in a bowl and pat it in one direction to increase the viscosity, then add the minced pork belly, salt, cooking wine, pepper, chopped leek and sesame oil and mix well to make dumpling stuffing;
2. Mix jiaozi noodles, simmer slightly, make 60 skins, wrap them with squid meat, and make them into jiaozi shapes;
3. Add a proper amount of water to the pot, boil it, put it in jiaozi, and take it out after cooking. Dip it in vinegar when eating.
Question 5: How to adjust the filling of Spanish mackerel dumplings without fishy jiaozi meat;
1, put the Spanish mackerel flat on the chopping board, cut it in half, take out the fillets, hang the fish with a spoon, be careful not to remove the skin, crush the fish with a meat blender, add water to the meat while stirring for several times, and finally almost all the water is added to the stuffing, which becomes fish paste;
2, pork belly, to be seven fat and three thin, cut into small pieces, and also stirred into a paste with a blender;
3. Put the stirred fish paste and pork paste together, add chopped green onion, Jiang Mo and chopped leek, beat in 2 eggs, add salt, chicken essence and peanut oil, and stir evenly to get fish stuffing;
Question 6: How to put white wine and ginger juice in jiaozi with fish stuffing? It is best to choose marine fish without earthy smell.
Question 7: How to make jiaozi stuffed with Spanish mackerel without fishy smell? 1. Lay the Spanish mackerel flat on the chopping board, cut it in half, take out the fillets, and hang the fish with a spoon. Be careful not to hide the fish. Crush the fish with a meat blender, adding water to the meat while stirring for several times. Finally, almost all the water is added to the stuffing, which becomes fish paste.
Question 8: How to make Spanish mackerel?
Pan-Fried Mackerel
condiment
Sweet noodle sauce, sugar, soy sauce, cooking wine, garlic, onion, peanut oil, sesame oil.
working methods
1. Spanish mackerel is washed and replaced with a straight knife of 1 cm.
2. Add sauce to the pan and fry Spanish mackerel.
3. Add garlic and sweet noodle sauce, stir-fry, add water, season, add Spanish mackerel and simmer thoroughly.
4. Collect the juice in a hurry and add sesame oil.
trait
The color of the sauce is red and the sauce is fragrant.
point out
Stir-fry the sweet noodle sauce with garlic until it thickens.
Stewed Spanish mackerel with tomatoes
Ingredients: peeled tomato 300g, fresh Spanish mackerel 1 strip (about 750g), sliced onion, ginger, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper and sesame oil.
Exercise:
1. Tomatoes are cut into rolling blades, Spanish mackerel is eviscerated, gills are washed, and thick slices are cut with an oblique knife.
2. Add 120g pepper oil to the sliding spoon, heat it, add Spanish mackerel pieces one by one, fry hard on both sides, add onion ginger, cook cooking wine, add 750g stock and simmer on low heat.
3. Heat another spoonful of pepper oil, add chopped green onion and stir-fry until cooked, that is, add tomato and stir-fry until soft, pour Spanish mackerel stew 10 minute until the soup is thick and white fish is cooked, then add monosodium glutamate, salt and pepper to taste, take out onion and ginger, put them in an alcohol pot, sprinkle with coriander powder and sesame oil, and heat them while eating.
Bayu cauldron Hu
Material: fresh Spanish mackerel 1 piece (more than 200g).
Accessories: 200 grams of pig fat stuffing, jiaozi powder (skin making), chopped leek.
Seasoning: salt, chicken essence, pepper, scallion oil and water.
Cooking method:
1. Chop Spanish mackerel meat into mud, put it in a vessel, then add pork stuffing, minced leek, salt, chicken essence and pepper, and add a little water, and stir it clockwise to get delicious Spanish mackerel stuffing;
2, with jiaozi leather bag stuffing, sit in a pan and ignite until the oil is hot. Put the wrapped pot stickers in the pan and fry until half cooked, add a little starch water, cover the lid, and serve when cooked.
Spanish mackerel ball
Materials:
Chopped green onion, ginger, aniseed, dried red pepper (not spicy), salt, monosodium glutamate (preferably chicken essence) cooking wine, noodle sauce, coriander, etc.
Steps:
1, wash Spanish mackerel, cut it into pieces one and a half inches long, and feed it with cooking wine, noodle sauce, chopped green onion and aniseed for 10 minute.
2. Put peanut oil in the pot, heat it to 70%, add chopped green onion, stir-fry shredded ginger for a few times, then add two spoonfuls of flour paste (depending on the amount of fish) and stir-fry for a few times, add cooking wine once or twice and stir-fry for a few times, then turn the Spanish mackerel over for a few times and pour in cold water (fish must be made with cold water, warm water and hot water). ) Add Spanish mackerel, add seasoning, dried red pepper, salt, monosodium glutamate (or chicken essence), boil, simmer for about 10 minute, and turn off the fire. (Note: Stuff the fish with half of the salt and monosodium glutamate (or chicken essence), turn off the fire and taste the salty taste before adding the right amount. )
3. Cut the coriander into inches, turn off the fire, pour it into the pot and serve the fish.
Dried Spanish mackerel
Ingredients: Spanish mackerel;
Accessories: ginger, onion, garlic, lunch meat, pickled pepper;
Seasoning: salt, monosodium glutamate, chicken essence, sugar and pepper.
Exercise:
1. Wash Spanish mackerel, make several cuts on both sides of the fish, and marinate with cooking wine, ginger, onion and pepper.
2, onion cut into 4 cm long segments, lunch meat, ginger, garlic cut into 0.5 cm size diced.
3. Fry the Spanish mackerel in a hot pot, leave a little oil in the pot, add ginger, garlic, diced bento and pickled pepper, stir-fry until fragrant, add a little fresh soup, then add Spanish mackerel and cook until the Spanish mackerel is cooked.
Pineapple fish clamp
Ingredients: Spanish mackerel;
Accessories: pineapple;
Seasoning: tomato sauce, sugar, white vinegar.
Practice: 1. Wash Spanish mackerel and make fish clips with blades for later use.
2. Slice the pineapple, put it in the middle of the fish fillet, pat the dry powder, hang the pulp, fry it in a hot oil pan until it is mature, put it in a plate, and hook the sweet and sour juice.
Guo Qiang Spanish mackerel
Ingredients: Spanish mackerel;
Accessories: dried pepper, pepper, green and red pepper, chives;
Seasoning: salt, monosodium glutamate, chicken essence, sugar and pepper.
Practice: 1, wash Spanish mackerel, slice into fish slices, pat dry powder, and fry in oil pan until golden.
2. Add a little salad oil to the pot, stir-fry ginger and garlic for a few times, then add pepper, dried pepper, green pepper and shallot to stir-fry, add fried Spanish mackerel slices and add seasoning to serve.
Jiaozi stuffed with mackerel.
Exercise:
1, mashed Spanish mackerel (don't chop it after peeling and boneless), minced pork belly, fat-thin ratio 1: 1, fish-meat ratio 1: 1 or 3: 2;
2, pepper boiled water, has been soaking and waiting for the pepper water to cool;
3. Cut 1/3 parts of chopped leek or yellow leek into sections;
4. Add pepper water into the minced fish, stir, and add meat and salt (no need ... >>
Question 9:video.sina/...4? How can the Spanish mackerel stink? It's a trick of "happy life"
1. Remove the most fishy part. Freeze the Spanish mackerel in the refrigerator and take it out for one hour. Cut the fish head obliquely at 1/2 and pull it out together with the fish head.
2 curing. Cut into pieces, then mix with onion ginger, salt and soy sauce vinegar, and sprinkle evenly on the fish pieces.
3 Use fixed eggs. Beat the eggs evenly, remove the onion and ginger from the fish slices with Chinese sauerkraut, then wrap the fish in egg liquid and fry until both sides of the fish are golden, and pour cold water (it must be cold water, and hot water and warm water will turn fishy).
It's ok when it's finally out of the pot.
Question 10: How to remove the fishy smell of Spanish mackerel? 1. Fish's internal organs, gills, abdominal black membrane and hematocele near the spine should be completely removed.
2. The cleaned fish must be drained or dried;
3. Add oil after the pan is hot, and then explode the pan after the oil is hot;
4. Seasonings, such as onion, ginger, garlic, noodle sauce or bean paste, must be fried thoroughly before serving fish, but be careful not to stir fry with small fire;
5. Cooking wine should be cooked by the pot after the fish is fried and the temperature of the pot is high enough;
6. After the fish is fried, heat the water to stew. It is best to replenish enough water at a time. If you add water halfway, remember to heat the water.
7, stew the fish with a small fire, stew time should be sufficient, stew slowly, the fish will be very fragrant and delicious.