Fresh words:
1. Spanish mackerel is cleaned and cut into pieces. Cut tofu into pieces. Shred onion and ginger.
2. Cool the oil in a hot pan, add the Spanish mackerel and fry until the surface color is slightly yellow, and control the water for later use.
3. Leave a proper amount of oil in the pot, add a few pepper to fry until fragrant, then add onion and ginger to fry until fragrant, add soy sauce (you can also use northeast soybean paste), and add a proper amount of water to boil.
4. Put the fried fine and tofu into 3 pot, add salt, vinegar, a little sugar, cooking wine, bring to a boil over high fire, turn to low heat, stew for more than 10 minutes, and add pepper to stew slightly before taking out the pot.
If it is salted fish, soak it for half a day in advance to get salty taste ~
Question 2: how to cook salted and dried Spanish mackerel well, first soak it in cold water for three hours and then braise it in soy sauce with garlic cloves and peppers.
When steaming, add yellow wine, ginger slices and onion segments.
Question 3: How to prepare dried Spanish mackerel and eat steamed dried Spanish mackerel?
Soak in water for an hour before eating, so that it won't feel too salty.
Put the inedible food in the refrigerator and freeze it.
Cut into small pieces and continue to soak.
When it is soaked, take it out and prepare it for serving.
After putting it in the bowl, put seasoning on it. Onion, shredded ginger, garlic cloves, pepper, cumin, soy sauce, white wine, beer, white sugar, rice vinegar and sesame oil.
After steaming for 20 minutes, you can catch it.
Delicious! It tastes great!
Some feel like grilled fish fillets, which is very strong.
Steamed out the smell of barbecue, especially the smell of cumin, very refreshing!
Dried Spanish mackerel with salt and pepper
Pickled Spanish mackerel:
Practice:
1, frozen Spanish mackerel slightly thawed;
2. Cut the knife from the back of the fish, stick it to the spine, and cut it longitudinally to the belly of the fish;
3, the head of the fish should also be divided into two, but the bottom should not be cut off;
4, directly removing fish viscera and gills;
5. Rinse the fish head and drain the water;
6. Sprinkle salt on the fish, evenly spread and marinate for one day;
7. Put it in a ventilated place to dry.
Tips:
1, frozen fish, don't wait for it to melt completely, the fish body is all soft, not easy to operate, too hard to get off the knife. It's just right when it's slightly thawed and it's not too hard to cut the knife;
2. When washing the belly and head of Spanish mackerel, hold the fish well to prevent the belly from breaking;
3, pickled Spanish mackerel, except salt, nothing is put, and the amount of salt is determined according to the taste;
4. If you want to dry the fish as soon as possible, you can put it on with a bamboo stick and flatten it, then tie the tail of the fish with a rope and hang it for drying;
5. I want to eat this dried fish immediately, so I only dried it for three days. If it needs to be preserved for a long time, the dried fish needs to be dried until it is dry.
Dried Spanish mackerel with salt and pepper:
1, fresh dried Spanish mackerel, cut vertically from the belly of the fish, remove the head, and cut the fish body horizontally into pieces;
2. After the pan is hot, pour cold oil. After the oil is hot, spread the dried Spanish mackerel flat in the pan;
3. Slowly fry with a small fire, turn over after the bottom turns yellow, and continue to fry with a small fire;
4. After frying on both sides, cook the cooking wine;
5. Fry until the fish turns from green to white, sprinkle with salt and pepper, and stir fry.
Tips:
1, I only use a small amount of salt to dry dried fish, and the drying time is short. If it is dry or salty dried fish, it needs to be watered in advance;
2, fried fish must be slowly fried with a small fire, the fire is urgent, the dried fish is easy to paste, and the meat inside is not easy to be cooked;
3, only the amount of oil used for cooking is needed in the pot, and a small amount of oil can be added in the middle of the dry frying process as appropriate;
4. This kind of dried fish can be steamed with radish or dried radish (refer to the old article: dried Spanish mackerel steamed radish), or it can be steamed separately. You don't have to put any seasoning, so you can eat the original dried Spanish mackerel; You can also bake it and sprinkle with Chili noodles and cumin.
Question 4: How to eat salted Spanish mackerel? How to eat salted Spanish mackerel? The main ingredient of salted Spanish mackerel is 500g auxiliary oil.
step
Steps for frying salted mackerel 1 1. Take the mackerel out of the refrigerator and cut off its head.
The practice of frying salted fish step 22. Soak in clear water for 20 minutes.
The practice of frying salted fish step 33. Cut the Spanish mackerel into small pieces.
Step 44. Brush a layer of oil on the electric baking pan, and put the Spanish mackerel into the electric baking pan with the fish skin facing up.
The practice of frying salted fish step 55. Fry until the ends of the fish section are slightly tilted and turned over.
The practice of frying salted fish step 66. At this point, one side has been fried until golden.
The practice of frying salted fish step 77. Fry for about 2 minutes.
The practice of frying salted squid steps 88. The original flavor of salty and delicious, fresh and fragrant, fried squid out of the pot, served with corn cakes and a bowl of porridge, and started.
Tips
It takes a short time to fry the fish. Don't overcook it, it will harden.
When frying fish, as long as the sides are tilted, turn them over immediately, so that the fish will be tender.
Fry the fish first to prevent the skin from zooming.
Question 5: How does dried sea bream taste salty? What if dried Spanish mackerel is too salty? Soak in warm water three times more.
Question 6: How to make good video materials for salted Spanish mackerel's home-cooked practices
Ingredients
Spanish mackerel (salty) 1 strip
Peanut oil 1 spoon
ingredients
flour
3 tablespoons
The practice of roasting salted fish
1.
Wash salted Spanish mackerel, control moisture, and slice.
2.
Add less flour to the cold water to melt, and add boiling water to let it cool.
3.
When the water temperature is not hot, add flour and wake up for a while.
4.
Pour oil into the electric cake stall
5.
Turn the sliced Spanish mackerel into the waking batter.
6.
Put the fish with batter in the electric cake stall
Question 7: How to make pickled Spanish mackerel as raw material:
Two Spanish mackerel.
Seasoning:
5 pieces of star anise, onion segments, ginger slices, soy sauce (the dosage must not exceed the main ingredients), cooking wine, sugar and monosodium glutamate.
Practice:
1, remove the internal organs of Spanish mackerel, clean it, cut off the head and tail (for other use), cut the middle part of the fish into thick slices with a knife, and sprinkle with appropriate amount of salt to taste;
2. Making pickled smoked juice: Boil the soy sauce, sugar, cooking wine, star anise, green onion, ginger slices and monosodium glutamate in a pot, and pour them into a container to cool for later use;
3. Open fire in a pan, widen the oil, fry the Spanish mackerel slices in the pan until both sides are golden yellow, take them out, put them in the marinated smoked juice while they are hot, and marinate for two hours;
4. Pour the Spanish mackerel into the pot together with the pickled smoked juice, cook it on high fire, then change it to low fire for 3 minutes, turn off the fire, and take out the Spanish mackerel and let it cool.
Question 8: How to make salted mackerel How to make salted mackerel
1. Mix flour and salt evenly, add water, knead into smooth dough, and buckle it for more than 30 minutes.
2. Chop pork into minced meat
3. Clean the Spanish mackerel, remove the viscera and head, hold the fish body in one hand and hold the knife in the other, cut out the upper and lower fish bodies along the fishbone slices with a horizontal knife from the head side, and then separate the fish from the fish skin with an oblique knife.
4. Chop the clean fish with a knife first, then add ginger juice and chop until it is fine and even.
5. Add minced meat together, and mix fish and pork evenly while adding ginger juice.
6. After being evenly mixed, transfer to a pot, add pepper, salt and monosodium glutamate, continue to add ginger juice (ginger juice is not enough, you can add water), stir while adding until the meat stuffing is delicate and soft, and finally pour in oil (cooking oil). After mixing well, cover with plastic wrap and marinate for 30 minutes.
7. Wash leeks, chop them, add them into the meat and mix well.
8. Knead the baked dough into long strips, cut a number of small doses, roll them into dumpling skins, wrap them with stuffing, and pinch them tightly.
9. Boil enough water in the pot. After the water boils, pour it into jiaozi, stir it along the edge of the pot with a frying spoon to push the jiaozi to turn around, so as to prevent the pot from sticking. Cover the pot, boil it until it boils, add a small bowl of cold water, continue to cook with the cover, * * * add cold water three times, open the pot cover, and turn off the fire when the skin bulges and is elastic.
Question 9: How to pan-fry salted mackerel, how to cook it well, and how to pan-fry it:
1. Sweet sun-dried Spanish mackerel, take appropriate amount, cut into small pieces and wash.
2. Pan, heat to high heat, add proper amount of cooking oil, and change to medium heat.
3. Drain the Spanish mackerel segments, fry them until all sides are golden, and then take them out of the pan.
Tips:
* If Spanish mackerel tastes too salty or dry, you can soak them in light salt water for a period of time after washing.
* Boil the pan to a high heat, which is the key to non-sticking when frying fish.
* The fried Spanish mackerel pieces can be eaten in a steamer after the second meal, and the taste will be softer.
It's really hot when I'm asleep. Occasionally, it will be a beautiful meal to use salted fish with porridge and steamed bread.