material

Ingredients: 500g hairtail.

Seasoning: 60g of peanut oil, 5g of scallion/kloc-0, 8g of ginger, 3g of pepper 1 g, 3g of salt, 25g of soy sauce, 20g of cooking wine, 2g of monosodium glutamate and 35g of pepper and salt.

method of work

1. Wash the surface dirt of hairtail gently with warm water, and cut off the head and thin tail;

2. Take out the internal organs by laparotomy, wash them, put them on the chopping board, change the knife and cut them into 5 cm long sections and put them in a bowl;

3. Add chopped green onion, Jiang Mo, pepper, salt, cooking wine and soy sauce to the bowl, grab it evenly and pickle it for taste;

4. Put the pot on the fire, add peanut oil and when it boils to more than 80% heat, put in the fish pieces, turn them with a hand spoon and stir them aside, generally fry for half a minute to 1 minute, and when the fish pieces are yellow and float to the oil surface, they can be picked up with a colander;

5. When the oil temperature in the pot rises to boiling heat again, fry the fish section back to the pot, take it out when the skin is fried until crispy, control the remaining oil, put it in a plate, and dip it in pepper and salt when eating.

Dry frying hairtail?

■ Ingredients: L strips of fresh hairtail (about 750g), pig oil, vinegar, flour paste, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger slices, coriander segments and sesame oil.

■ Method: 1. Incise hairtail to remove internal organs and sundries, wash it, chop off the head, tail tip and fins, cut into sections about 5 cm long, sprinkle with refined salt and vinegar for pickling for a while. 2. Wash the pot, add a little pig oil, heat it to 40% to 50%, add onion, ginger, pepper and aniseed, fry until fragrant, then add flour paste and stir-fry, cook with vinegar, add clean water, pour in hairtail, boil with high fire, skim off the floating foam, and simmer for about 20 minutes with low fire. When the soup is thick, add monosodium glutamate to adjust the mouth and sprinkle.

■ Features: the fish is delicious, the meat is rotten and boneless, and the food is convenient and delicious. ■ Efficacy: This dish has the functions of warming stomach, tonifying deficiency, smoothing skin and blackening hair.

"Living with Interest Diet Spectrum" says hairtail: "Warm the stomach, tonify deficiency and soothe the skin." In particular, fish scales contain a variety of unsaturated fatty acids, which can treat hair loss and skin inflammation.

(Don't peel and scale hairtail, just rinse it.) Women often eat hairtail, which can promote smooth and moist skin, long hair and beautiful face. 3 "Hairtail material for the old maid: selected hairtail, pickled red pepper, tomato sauce, red oil, cooking wine, ginger, etc.

Production: 1, clean hairtail and cut into sections, add onion, ginger, wine, salt, monosodium glutamate and vinegar for about 15 minutes; 2, the oil is burned to 50% heat, and the fish are taken down one by one, and fried until golden brown, and the oil is drained; 3. Heat the red oil, add tomato sauce and pickled red pepper and stir-fry until the color is bright red. Add a little water to boil until the aroma overflows, and then the fried hairtail is slightly braised until the juice is thick. Add a little sesame oil and stir-fry evenly. Features: it tastes sour and slightly sweet, and it is delicious.

4 "Quick descaling of hairtail" method The scales of hairtail stick firmly to the fish body, which is not easy to clean by rubbing with hands, and it takes time to scrape with a knife. If hairtail is put into water at about 80 degrees, scalded for 10 seconds, immediately immersed in cold water, and then scrubbed with a brush or cloth, the scales will be removed quickly.

5. Scientific name of hairtail: hairtail family and genus: trichiuridae English name: belt fish Japanese name: タチォ Latin name: Trichiurus haumela Local name: toothband, leucorrhea, saury, saury, willow band, nepotism, ankle band, bluish-brown band and hairtail fish: with obvious side. The head is narrow, long and flat, and the front end is pointed.

The jaws are developed and sharp. The eyes are large, high, flat and slightly concave in the middle.

The body surface is smooth, the scales are degenerated into epidermal silver film, the whole body is silvery white with luster, and the back, dorsal fin and pectoral fin are slightly bluish gray. The dorsal fin is long, starting from the back of branchial foramen, and the upper corner is the same length along the back. The gluteal fin is not obvious, and only the spines of the fins are exposed.

No ventral fins. Origin: Hairtail is widely distributed in temperate and coastal waters all over the world.

China's coastal areas are all produced. Zhejiang Shengshan Fishing Ground is the largest producing area of hairtail, followed by Fujian Mindong Fishing Ground.

Production season: The main fishing season is spring and winter. In the northern waters, June is the peak season; The fishing grounds in the East China Sea have a peak season from 1 1 month to February of the following year.

Economic and nutritional value: Hairtail is one of the most important economic marine fish in China. Its annual output ranks first in the national marine economic fish.

Hairtail fish is tender and delicious, and is deeply loved by people. In addition, caffeine extracted from its epidermal silver film can be used as raw materials for photographic industry and pharmaceutical industry; The extracted 6- thioguanine can be made into medicine or used for treating acute leukemia, gastric cancer and lymphomas.

Fish can also be used to prepare hydrolyzed protein injection. At the same time, Chinese medicine believes that hairtail is sweet and warm, and has the effect of nourishing liver and stopping bleeding.

Hairtail is an export variety, whose English name is belt fish and Japanese name is タチォ. Exported to countries and regions: Japan, Hong Kong and Macao.

Export ports: Liaoning, Hebei, Tianjin, Shandong, Jiangsu, Zhejiang, Fujian and Guangdong. 6 "Sweet and sour hairtail (figure 1) 1, one hairtail from Donghai, minus the head, tail, fins and scales, after eviscerating, cut it into sections, dry it first, then marinate it with fine salt, yellow wine and scallions for half an hour, decant the juice and pat it with raw flour.

2. Wipe the pot with ginger slices. When the oil is hot, turn to low heat. First, put ginger slices in the oil and fry them for fragrance. Then use chopsticks to put hairtail segments on the ginger slices, so as not to make the fish skin stick to the pot and the fish become scattered. When both sides of the hairtail segments are fried to golden brown, remove and drain the oil. 3. After the pan is washed, put a little oil, add minced garlic and chopped green onion to saute, pour soy sauce, vinegar and cooking wine, add sugar, chicken essence and a small amount of raw flour after boiling, and make it into sweet and sour juice. Then put the fried hairtail into the sweet and sour juice and simmer. After collecting the juice, serve it and sprinkle chopped green onion while it is hot.

Key points: use medium and small fire when frying hairtail, and turn the hairtail over in time; The methods to ensure that the fish does not stick to the pan when frying are as follows: firstly, dry the fish, secondly, wipe the pan with ginger slices, then pour the oil, thirdly, fry with medium or small fire, and fourthly, put ginger slices, garlic slices and onion knots in the oil to pad under the fish; You can add a small amount of water when adjusting sweet and sour juice, and it is better to have clear soup. 1 1 "Braised hairtail (Figure) Ingredients: 2 onions (cut into long sections), 3 garlic petals (each petal is cut from the middle), 1 ginger (cut into large pieces), and 1 star anise. Hairtail practice: 1) Wash hairtail, smear the fish with eggs and wrap it with raw flour.

2) Oil the wok, and fry the hairtail first, so put more oil. When the oil is 90% hot, put the fish in, turn on a big fire and fry the hairtail until golden brown.

3) Leave a little oil in the wok, saute the onion, garlic and ginger in the wok, stir-fry the fish in the wok, add water, and the water should not pass the fish. 4) Put ginger and star anise into the pot, add salt, sugar and monosodium glutamate to adjust the taste, which can be freely mastered according to personal preference. The sugar should be more moderate, and vinegar, cooking wine and vinegar should not be put too much. About two teaspoons are enough. After putting the seasoning away, the soup will be a little sour (acid is right). After stewing for a while, the soup will not be sour.

Boil over high heat. 5) Turn the fish over every once in a while. After about ten minutes, the fish should be almost cooked.

At the same time, the soup should be almost collected, and the juice should be very thick and fragrant at this time. 6) Put the fish in a dish, remove the onion, ginger, garlic and star anise from the soup, release the powdered water, thicken the juice, and sprinkle some sesame oil on the fish.

12 "Braised leucorrhea fish material: 6 pieces of leucorrhea fish, nine-story tower, ginger, onion, garlic, pepper, pepper, soy sauce, rice wine, white vinegar, sugar cooking method 1. Slice ginger, pepper and garlic, and cut onion into sections. 2. Marinate leucorrhea slightly with salt and rice wine.

There are several ways to dry hairtail.

Braised hairtail in brown sauce

1. Clean hairtail, cut into 6 cm sections, marinate with a little salt and cooking wine 15 minutes.

2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use.

3. Take another small bowl, add an egg and mix well for later use.

4. Put oil in the wok until it is 8% ripe, add two slices of ginger, wrap the salted hairtail with eggs and fry in the oil pan until golden.

5. Pour the prepared (2) inner bowl juice into the fried fish pot, boil it over high fire, and then turn to low fire. The fish is easy to cook. Just wait for a while, and the soup will become sticky and mushy, so you can serve it on a plate. Sweet and sour hairtail

Ingredients: 500g hairtail, 20g shredded onion, shredded ginger and sliced garlic, 2 tablespoons soy sauce, 2 teaspoons vinegar, Shaoxing wine 1 teaspoon sugar 1 teaspoon pepper oil 1 teaspoon fresh soup.

Making:

1, remove the head, tail and internal organs of hairtail, wash it, chop it into 5 cm pieces and marinate it with salt.

2, put more oil in the pot to heat, fry the fish section, when both sides are golden yellow, take out the pot and drain the oil for later use.

3. Leave the bottom oil in the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, cook Shao wine, vinegar and soy sauce, add a little soup, add sugar, pour pepper oil after the taste, and stir well.

Precautions: Zanthoxylum bungeanum oil can be made by ourselves. Add oil in the wok, fry Zanthoxylum bungeanum with slow fire, turn off the fire when it smells, and skim off the Zanthoxylum bungeanum granules. Fresh soup can be replaced by chicken powder and water. Braised hairtail in brown sauce

1. Clean hairtail, cut into 6 cm sections, marinate with a little salt and cooking wine 15 minutes.

2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, cooking wine and water starch for later use.

3. Take another small bowl, add an egg and mix well for later use.

4. Put oil in the wok until it is 8% ripe, add two slices of ginger, wrap the salted hairtail with eggs and fry in the oil pan until golden.

5. Pour the prepared (2) inner bowl juice into the fried fish pot, boil it over high fire, and then turn to low fire. The fish is easy to cook. Just wait for a while, and the soup will become sticky and mushy, so you can serve it on a plate.

Features: simple and easy to make, fresh and tender meat. The practice of steaming hairtail raw materials: one hairtail (about a catty) seasoning: onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce Steps: 1, cut hairtail into blocks and wash it. 2. Cross-cut the hairtail pieces on both sides (obliquely cut into a grid) and cut them into half-inch sections. 3. Dish the hairtail pieces, add seasonings, and steam in a steamer for 6 minutes. (It takes 10- 15 minutes to steam at home) 4. Take the steamed hairtail out of the cage and pour the oil. Name of the dish: fried hairtail

Ingredients: fresh hairtail and edible oil.

Ingredients: pepper, edible salt, sand tea sauce.

Practice: cut the hairtail into pieces, then fry it, add ingredients, and then sterilize it at high temperature, which is the fried hairtail.

Features: fragrant and delicious.

Nutritional value: rich in fatty acids dish name: dry fried hairtail.

Ingredients: 500g hairtail, a little pepper, 2 teaspoons of salt1,3 slices of ginger and 3 tablespoons of oil.

Practice: 1, wash hairtail and cut into pieces, wipe dry the water, and marinate with wine and pepper for 20 minutes. 2. Heat the pot and put 3 tablespoons of oil, add ginger slices and fish pieces, and fry until golden brown on both sides. Method of frying salted hairtail in oil

Raw materials:

Hairtail 1 strip (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g, (actual consumption 50g).

Method: 1. Wash hairtail, rub it with salt and marinate for 5 hours.

2. Wash the hairtail to remove the salt particles on the surface, remove the head and tail, put a flower knife on the middle section and cut it into 6cm long pieces to dry.

3. Put a pot in a fire mouth, add oil and heat it to 60% heat, fry the fish pieces until both sides stretch yellow until cooked, cook the wine and sprinkle with chopped green onion.

Flavor characteristics: Hairtail pieces are dark yellow in color, and the skin is slightly crisp, salty and tender.

How to eat dried hairtail well

Ingredients: main ingredients: half dried hairtail, half cucumber, auxiliary materials: appropriate amount of oil, salt, sugar, thirteen spices, monosodium glutamate, cooking wine, sweet and spicy sauce, 3 red peppers, 3 spoonfuls of lobster sauce, and chives 1 tree.

Steps of air-drying hairtail:

1. Ingredients: half dried hairtail, half cucumber, 3 red peppers (not very spicy), 3 spoonfuls of lobster sauce, and one chive. Seasoning: sugar, monosodium glutamate, thirteen spices, cooking wine, sweet and spicy sauce and blending oil.

2. Wash and cut the materials for later use.

3. Make a pot on fire and pour in the blended oil to saute the fragrant shallots.

4. Add air-dried hairtail and stir fry.

5. Pour in cooking wine and stir-fry wine aroma.

6. Pour in the sweet and spicy sauce and stir fry.

7. Add cucumber and pepper and stir-fry for 6 minutes.

8. Add lobster sauce and stir well.

9. Adding sugar and monosodium glutamate is very tasty.

10 .. finally, sprinkle thirteen spices and stir well to serve.

Extended data

The earliest origin of air-dried fish is that fishermen who go out to sea to fish sometimes catch very little fish, and the cost of returning to Hong Kong is too high. In order to prevent the fish from going bad, they cut the fish directly, washed it back and forth in seawater for several times, hung it directly on the bow to dry quickly, and can eat it after landing. The sun-dried fish is moderately salty and delicious, and it is a special food handed down from generation to generation by fishermen in Shandong coastal areas.

Qingdao area is called "air-dried fish" and "sweet sun-dried fish". Although sweet sun-dried fish is the taste of old Qingdao, it is really rare for many young people, and some people will think that sweet sun-dried fish is definitely sweet. In fact, Qingdao people call air-dried fish sweet sun-dried fish. Sweet sun drying is not sweet with sugar, but a seafood product that is naturally dried without other condiments.

Therefore, sweet sun-dried fish can also be understood as sun-dried fish in the sky, which is dried by natural sea breeze, dry outside and tender inside, and can eat a touch of seawater. Yellow flowers, bulging eyes, hairtail, Spanish mackerel and sea eels can all be used to make sweet sun-dried fish.