The price of Spanish mackerel has always been close to the people, generally the most expensive and the best quality, and the price rarely exceeds 20, so Spanish mackerel is a common dish on the table of seaside people.
How to make Spanish mackerel delicious?
For me who live in the Spanish mackerel producing area, all kinds of Spanish mackerel practices are often eaten. There are many cooking methods for Spanish mackerel, but it should be made according to its characteristics. For example, the size and freshness of Spanish mackerel, we should choose the appropriate cooking methods, so as to enjoy the delicious Spanish mackerel. To sum up, the cooking methods of Spanish mackerel are different:
Spanish mackerel: When they first opened the ocean, Spanish mackerel were smaller. This kind of Spanish mackerel is suitable for dry burning, frying and frying. Because the Spanish mackerel meat is not tight enough, the stew is easy to break and tastes bad.
Ice Spanish mackerel: According to the freshness, you can choose braised Spanish mackerel, dry roasted Spanish mackerel, smoked Spanish mackerel and so on. These cooking methods.
Big fresh Spanish mackerel: This is the most delicious Spanish mackerel, including jiaozi, stewed tofu and vermicelli, which can be said to be the "best destination" for fresh Spanish mackerel.
The most important step in selecting Spanish mackerel is how to clean Spanish mackerel to make it less fishy and improve its umami taste. The cleaning method of Spanish mackerel is actually very simple. Generally speaking, it only takes two steps to remove the fishy smell of Spanish mackerel:
After washing Spanish mackerel, don't gut it directly, cut it into pieces and soak it in water. The advantage of this is that the Spanish mackerel is complete in shape and ring-shaped when stewed, which is very beautiful.
When soaking Spanish mackerel in water, poke out the internal organs of Spanish mackerel by hand, remove the gills of Spanish mackerel and remove the black part of Spanish mackerel meat. Then change the water and soak for a while until the water becomes clear. In this way, the cleaned Spanish mackerel will not be so fishy when cooked!
Share a braised Spanish mackerel with leek.
Ingredients: fresh Spanish mackerel and leek.
Ingredients onion, ginger and garlic
Seasoned soy sauce, fresh soy sauce, star anise, cooking wine, sugar.
working methods
Cleaning ingredients: fresh Spanish mackerel is cleaned, cut into blocks and soaked in clear water. Remove the viscera and gills of Spanish mackerel, and scrape off the black part of Spanish mackerel's abdomen by hand. Soak Spanish mackerel in clear water until the water becomes clear, and take out and control the water. After picking and washing leeks, cut them into inches for later use.
Boiling Spanish mackerel: Saute shallots, ginger, garlic and star anise in oil, stir-fry in soy sauce with low fire, cook cooking wine, add sugar to synthesize sauce flavor, and then add soup. Gently push the Spanish mackerel into the pot with clear water, add fresh soy sauce to adjust the color, boil and turn to a small cover to stew until the soup is thick. Put the leek in the pot and open it once to eat.
Key points of production
Master the temperature: after the Spanish mackerel enters the pot, open a big fire to make the soup in the pot boil, so that the steam will also take away some of the fishy smell of the Spanish mackerel. Then cover the lid and simmer the soup to thicken it, so add enough soup at a time, preferably even Spanish mackerel, or not.
Mastery of seasoning: Because this dish has soy sauce and a kind of fresh soy sauce, both of which are salty, there is no need to add salt for seasoning. Prevent fish from being pickled and affecting the taste.
Stewed Spanish mackerel if you like to add other ingredients, such as tofu, vermicelli and so on. When the soup is half left, you can add it, and it becomes Spanish mackerel stewed vermicelli, Spanish mackerel stewed tofu and so on.
Delicious tips
Spanish mackerel is a fierce marine fish, which generally lives in the upper water. They all live in groups. And Spanish mackerel will jump out of the sea when chasing food. This feature provides convenience for fishermen to find and catch fish.
Spanish mackerel is listed in large quantities in spring and autumn every year. When choosing, you should choose Spanish mackerel with bright eyes, complete fish body, elastic finger pressure and bright red gills.
Also, mackerel and mackerel are two kinds of fish, and many people make mackerel mackerel. In fact, these two kinds of fish are easy to distinguish:
Mackerel is smaller than mackerel and has a spindle-shaped body.
Mackerel has bigger fish eyes than Spanish mackerel, and its body is green, unlike Spanish mackerel, which is blue.
Eating mackerel is allergic and sour, so many seaside people call it "sour mackerel".
The price of mackerel is also much cheaper than mackerel, at least half cheaper.
Characteristics of braised Spanish mackerel with leek;
Spanish mackerel meat is delicious, and the addition of leek can just solve the greasy smell of Spanish mackerel and add its unique flavor.
Conclusion: There are many delicious ways to eat Spanish mackerel, such as rolling balls, wrapping jiaozi, smoking Spanish mackerel and so on. You can choose a suitable cooking method according to your family's taste and the characteristics of ingredients. I think fresh Spanish mackerel is a delicious stew.