Cooking guide 1. Because anchovy scales are rich in fat, so cooking and processing without removing scales, in order to increase the flavor of the fish; 2. There are many ways to cook anchovy, with steaming, stewing, grilling, braising is the most common.
Edit this section of the shad cooking shad cooking more, there are steamed, braised, raw food, red soup and so on. Overall requirements, anchovies fresh fat weight.
Fresh anchovies bright appearance, scales white bright as snow, gills red bright, fish body fat, weighing more than 1.5 pounds better, usually the bigger the fish, the better the taste, the fatter the fish, the more fragrant taste. Fatty anchovy body wide meat thick.
Now, because there has been nearly 30 years without fresh anchovies, so the anchovy cooking methods most people have little understanding. Here are one or two ways to cook anchovies.
Note, never eat spoiled anchovies. The old saying: "spoiled anchovies dogs do not eat" to describe its decay and stench.
(a) steamed anchovy: 1, the main ingredients: anchovy a or in the middle. 2, ingredients: yellow wine, monosodium glutamate, refined salt, green onion, ginger, pork net oil, yucca slices, watery mushroom, ham slices, broth.
3, fish slaughtered and cleaned. Place it into the vessel, set up a variety of ingredients on the fish, wrapped up in net oil.
All kinds of spices and stock appropriate amount poured into it. Steam on the fire about 15 minutes can be.
Dip in ginger and vinegar to eat. The rest of the skeleton can be made into hot and sour soup with stock, vinegar and pepper.
(B) braised anchovies: 1, main ingredients: anchovies a head or tail 2, ingredients: soy sauce, yellow wine, monosodium glutamate, sugar, green onion, ginger, wet starch. Vegetable oil shad 3, practice: the fish slaughtered and cleaned.
Put into the pan and fry in hot oil. Add green onions, ginger and wine, cover and simmer slightly, add soy sauce, sugar, monosodium glutamate, water, boil and turn to low heat for 15 minutes, thicken with wet starch.
Dispatch the pan on a plate. Wine anchovies Practice is: the fresh anchovies gutted (without scales), cleaned into the right amount of wine and cooked lard, add green onions, ginger, ham slices and seasonings, steamed for about 15 minutes into the cage.
After the cage of shad wine fragrance, color and lustre white, tender and delicious. 1975 April 12, the Democratic People's Republic of Korea **** and the country's President Kim Il Sung during his visit to Nanjing, Zhangjiagang (Shazhou) anchovies sent to Nanjing to entertain the guests of state.
Steamed anchovies in wine cuisine: Zhejiang recipes Main ingredients: fish Practice: steaming Taste: light dishes: hot dishes Ingredients: 750 grams of Qiantang anchovies, sweet wine 1 box, shredded green onions, shredded red pepper, each a little Seasoning: monosodium glutamate (MSG), salt, shaoxing wine, a little ginger production method: 1, anchovies gutted, do not remove the fish scales, salt, MSG, shaoxing wine, ginger marinade for 10 minutes or so. 2, the pickled anchovies on a plate, wine wine wipe on the fish, into the steamer for 8 minutes, sheng out of the plate, withdraw the shredded green onions, red pepper can be shredded.
Characteristics: rich wine flavor, tender fish. (C) [1] casserole shad production process 1. shad wipe off the black membrane of the belly, wash the blood, from which cut into two sections; 2. ham cut into slices to be used; 3. frying pan on a high flame, put a person vegetable oil, burned to five, 60% hot, the fish skin down slightly fried; steamed shad 4. cook into the yellow wine, vinegar, soy sauce and 500 ml of water, after boiling into a casserole dish; 5. and then add salt, green onion (cut into sections), ginger (sliced), Ham (sliced), cover the pot, placed on the wind stove charcoal fire stew, keep the soup surface occasional small bubbles, until the soup is thick, pick off the green onion, ginger that is completed.
Craft Tips 1. Yellowtail subcutaneous fat thick, do not have to remove scales; 2. must be used in a casserole dish, slow stewed over low heat, is the authentic flavor. The taste of the dish The fish is as fresh as before, the soup is thick and fat, and the fresh flavor penetrates the bone.
Recipe Nutrition anchovies: anchovies taste fresh meat fine, high nutritional value, which contains protein, fat, riboflavin, niacin and calcium, phosphorus, iron are very rich; anchovy fat content is very high, it is rich in unsaturated fatty acids, with the role of lowering cholesterol to prevent vascular sclerosis, hypertension and coronary heart disease and other benefits. Yellowtail meat taste sweet, sex flat, have a strong tonic, warm in the gas, warm in the virtual, appetizing and wake up the spleen, clearing heat and detoxification effect.
Ham: ham is brightly colored, red and white, lean meat is salty and sweet, fat meat is fragrant and not greasy, delicious, a variety of nutrients can be easily absorbed by the human body, with a stomach, kidney, yang, solid bone marrow, healthy feet, healing wounds and other effects.
The correct way of anchovy
Cooking guide 1. Because anchovy scales are rich in fat, so cooking and processing without scales, in order to increase the flavor of the fish body; 2. anchovy cooking methods are many, in order to steaming, stewing, baking, braising is the most common.
Edit this section of the shad cooking shad cooking more, there are steamed, braised, raw food, red soup and so on. Overall requirements, anchovies fresh fat weight.
Fresh anchovies bright appearance, scales white bright as snow, gills red bright, fish body fat, weighing more than 1.5 pounds better, usually the bigger the fish, the better the taste, the fatter the fish, the more fragrant taste. Fatty anchovy body wide meat thick.
Now, because there has been nearly 30 years without fresh anchovies, so the anchovy cooking methods most people have little understanding. Here are one or two ways to cook anchovies.
Note, never eat spoiled anchovies. As the old saying goes: "spoiled anchovies dogs do not eat" to describe its decay and stench.
(a) steamed anchovy: 1, the main ingredients: anchovy a or in the middle. 2, ingredients: yellow wine, monosodium glutamate, refined salt, green onion, ginger, lard, yucca slices, watery mushroom, ham slices, broth.
3, fish slaughtered and cleaned. Place it into the vessel, the fish on the body of a variety of ingredients, wrapped up in net oil.
All kinds of spices and stock appropriate amount poured into it. Steam on the fire about 15 minutes can be.
Dip in ginger and vinegar to eat. The rest of the skeleton can be made into hot and sour soup with stock, vinegar and pepper.
(B) braised anchovies: 1, main ingredients: anchovies a head or tail 2, ingredients: soy sauce, yellow wine, monosodium glutamate, sugar, green onion, ginger, wet starch. Vegetable oil shad 3, practice: the fish slaughtered and cleaned.
Put into the pan and fry in hot oil. Add green onions, ginger and wine, cover and simmer slightly, add soy sauce, sugar, monosodium glutamate, water, boil and turn to low heat for 15 minutes, thicken with wet starch.
Dispatch the pan on a plate. Wine with anchovies Practice is: the fresh anchovies gutted (without scales), cleaned into the right amount of wine and cooked lard, add green onions, ginger, ham slices and seasonings, steamed in a cage for about 15 minutes and become.
After the cage of shad wine fragrance, color and lustre white, tender and delicious. 1975 April 12, the Democratic People's Republic of Korea **** and the country's President Kim Il Sung during his visit to Nanjing, Zhangjiagang (Shazhou) anchovies sent to Nanjing to entertain the guests of state.
Steamed anchovies in wine cuisine: Zhejiang recipes Main ingredients: fish Practice: steaming Taste: light dishes: hot dishes Ingredients: 750 grams of Qiantang anchovies, sweet wine 1 box, shredded green onions, shredded red pepper, each a little Seasoning: monosodium glutamate (MSG), salt, shaoxing wine, a little ginger production method: 1, anchovies gutted, do not remove the fish scales, salt, MSG, shaoxing wine, ginger marinade for 10 minutes or so. 2, the pickled anchovies on a plate, wine wine wipe on the fish, into the steamer for 8 minutes, sheng out of the plate, withdraw the shredded green onions, red pepper can be shredded.
Characteristics: rich wine flavor, tender fish. (C) [1] casserole shad production process 1. shad wipe off the black membrane of the belly, wash the blood, from which cut into two sections; 2. ham cut into slices to be used; 3. frying pan on a high flame, put a person vegetable oil, burned to five, 60% hot, the fish skin down slightly fried; steamed shad 4. cook into the yellow wine, vinegar, soy sauce and 500 ml of water, after boiling into a casserole dish; 5. and then add salt, green onion (cut into sections), ginger (sliced), Ham (sliced), cover the pot, placed on the wind stove charcoal fire stew, keep the soup surface occasional small bubbles, until the soup is thick, pick off the green onion segments, ginger that is completed.
Craft Tips 1. Yellowtail subcutaneous fat thick, do not have to remove scales; 2. must be used in a casserole dish, slow stewed over low heat, is the authentic flavor. The taste of the dish The fish is as fresh as before, the soup is thick and fat, and the fresh flavor penetrates the bone.
Recipe Nutrition anchovies: anchovies taste fresh meat fine, high nutritional value, which contains protein, fat, riboflavin, niacin and calcium, phosphorus, iron are very rich; anchovy fat content is very high, it is rich in unsaturated fatty acids, with the role of lowering cholesterol to prevent vascular sclerosis, hypertension and coronary heart disease and other benefits. Yellowtail meat taste sweet, sex flat, have a strong tonic, warm in the benefit of gas, warm in the virtual, appetizing and wake up the spleen, clearing heat and detoxification effect.
Ham: ham is brightly colored, red and white, lean meat is salty and sweet, fat meat is fragrant and not greasy, delicious, a variety of nutrients can be easily absorbed by the human body, with a stomach, kidney, kidney and yang, solid bone marrow, healthy feet, healing wounds and other effects.
How to make baked anchovies? -
Ingredients: 1000 grams of anchovies Seasonings: 200 grams of lard, 50 grams of garlic, soy sauce, 25 grams of green onions, ginger, 40 grams of cooking wine, 5 grams of salt, 3 grams of monosodium glutamate, 1 gram of pepper powder, 15 grams of sesame oil Preparation: ① anchovies split, pick off the spinal bones, scrape off the inner black membrane of the abdomen, wash, graze the fish a few times, put into a basin; head of garlic, green onions, ginger, respectively, minced, and sung into a bowl, adding soy sauce, pepper powder. Inside, add soy sauce, cooking wine, salt, monosodium glutamate seasoning, poured into the anchovy basin mix well, marinate for half an hour.
② take the baking dish, put the lard, the anchovies marinated up into the dish, and then pour the lard on the anchovies, sent to the oven, baked for 20 minutes, see the skin of the fish was golden brown, the oil squeaked and smelled when taken out, poured with sesame oil, sprinkle pepper, can be on the table.
How to make secret anchovies
The first element of making anchovy dishes is to choose high-quality raw materials.
The anchovies currently on the market are roughly divided into two types according to the different processing methods: chilled anchovies and frozen anchovies. We chose chilled anchovies, because this kind of anchovy meat remains relatively intact, the scales are also intact, and most importantly, the selection is much simpler than the quick-frozen (selection is exactly the same as other chilled fish).
Be sure to look closely at the flesh on the cut side to see if it is densely layered with fat. Ingredients: 1 Burmese chilled anchovy (weighing about 1500 grams), 6 grams each of sliced Jinhua ham and sliced asparagus, and 10 grams of sanshi.
Seasonings: steamed fish flavor water 800 grams, 400 grams of special sauce, salad oil 20 grams. Steamed fish flavor water ratio: green onion, ginger 250 grams each, 150 grams of seafood, salt, white wine 100 grams each, 20 grams of dried peppercorns, 2500 grams of pure water.
The above ingredients are mixed well, soak until the flavor is completely integrated can be used. Special sauce recipe: pot into the salad oil 150 grams, burned to 40% heat into the vegetable material (celery 250 grams of coriander ginger, green onions 150 grams each. Ginger, green onions, carrots 100 grams each, garlic, chili, dry onions 50 grams each), stir-fry aroma in medium heat, add 5 kg of water, and then add the United States Fresh Flavor Sauce 125 grams of soy sauce, rock sugar 50 grams, 20 grams of fish sauce, 30 grams of monosodium glutamate (MSG), 75 grams of salt, black beans and rice, the boss of the old with the aroma of bad marinade 100 grams of simmering to the flavor of the overflowing away from the fire to be filtered.
Production methods: 1, anchovies from the middle of the split, remove the viscera and attached to the surface of the black coat, rinse and put into the steamed fish flavor water soak for 1 minute. 2, anchovies into the plate, the top of the slices of Chinese ham, asparagus slices on the cage on the fire steam for 15 minutes after removing the pouring of the sauce fish tail sprinkled with three wire.
3, the pan into the salad oil burned to seventy percent heat, out of the pan poured on the fish. Frequently Asked Questions: Q: how to get rid of the fishy flavor of anchovies? A: I steamed process before the anchovies soaked into the steamed fish flavor water due to the water is already rich in onion, ginger, pepper, white wine flavor, so it can play a role in covering the fishy taste.
Q: But the soaking time is only 1 minute, the fishy flavor can be completely removed? A: Because the fish are half-sliced, so the fish can easily absorb the flavor of flavored water, and in the steaming process, the absorbed flavor of flavored water aroma will spread, can also play a role in covering the fishy taste.