Wash the flat fish, wipe it with a little salt, then cut some ginger paste and coat it. Let it dry in a sieve basin or any leaking dish for about an hour or two. When Jiang Ye removes the fishy smell from the fish, he pours the oil into the pot. When the oil is nine minutes hot, put the flat fish in, avoid overlapping, lay flat and wait patiently. Be patient, don't flip the flat fish at will, shake the flat pot from time to time to see if the skin of the flat fish is still stuck to the bottom of the pot until it feels that the flat fish has left the bottom of the pot and is not sticky. Then turn over with a spatula and fry the other side in the same way. If the other side is not good enough, turn it over and repeat it several times. If you like braising in soy sauce, sweet and sour, you can make these juices and pour them on them.

Second, the practice of raising fish in a flat pot.

Raw material introduction: Hairtail is named after its flat body, long and narrow head, big and sharp mouth, sharp teeth, big eyes and high position, and thin whip tail. The body surface is silvery gray with scales, but there is a layer of silver powder on the surface. The lateral surface is shallow above the pectoral fin and obviously bends backward to the tail end along the ventral line. The dorsal fin is extremely long and has no ventral fin. Hairtail is many and thin, with much fat and concentrated in the outer layer. It tastes delicious and has few thorns, but there are free small thorns in the abdomen. The output in the coastal areas of China is very high, with the highest output in the East China Sea and the lower output in the South China Sea. Zhejiang and Shandong coastal areas are two areas with more output, but Zhoushan is the best.

Ingredients: hairtail 1 strip, crude salt 1 spoon.

Seasoning: 3 tablespoons of soy sauce, 1 spoon of ginger slices, 1 slice of kelp (10 cm), 3 tablespoons of sake, 3 tablespoons of sugar and 1 glass of water.

Exercise:

1 Scales, viscera and head and tail of hairtail.

2 Wash hairtail with salt water, dry the water, cut into 3cm sections, and diagonally cut a knife edge on the fish.

3 Mix the seasonings evenly and put them in a pot until the seasonings become half.

4 hairtail is marinated with seasoning.

5 Heat the pan and add the pickled hairtail.

6 Add soy sauce to make hairtail more moist.

Nutritional analysis

1. The fat content of hairtail is higher than that of common fish, and most of them are unsaturated fatty acids with long carbon chain, which can reduce cholesterol;

2. The scales and silver oil layers of hairtail also contain an anticancer component 6- thioguanine, which is beneficial to the adjuvant treatment of leukemia, gastric cancer and lymphoma.

3. Eating hairtail regularly has the effect of nourishing the five internal organs;

4. Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Regular consumption of hairtail also has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.

Suitable crowd: it can be eaten by ordinary people.

1. Suitable for people with chronic illness, blood deficiency, dizziness, shortness of breath, malnutrition and dry skin;

2. Hairtail belongs to wind hair, and it is not suitable for people suffering from skin diseases or skin allergies such as scabies and eczema; Cancer patients and patients with lupus erythematosus are forbidden to eat; Treatment of carbuncle, tuberculosis of lymph nodes and bronchial asthma is also taboo.

manufacture order

1. Hairtail fishy, braised in brown sauce, sweet and sour;

2. Eating fresh hairtail with papaya has certain curative effect on postpartum hypogalactia, traumatic bleeding and other diseases.

food therapy

Hairtail is warm, sweet and salty; Liver meridian and spleen meridian. Has the effects of invigorating spleen and benefiting qi, warming stomach and nourishing liver, moistening skin and benefiting qi, nourishing blood and strengthening body.

Before cooking this dish, scale the hairtail first, and then cut the fish, so that the seasoning will taste faster when pickling.

Third, the practice of frying salmon and fish in a pan.

This dish is selected from the book What You Want to Eat written by Ted Allen. Pour the sauce brought by fried cherry tomatoes, fennel and purple onions on the soft-fried salmon, and you will feel that the fresh sauce complements the fat salmon.

Ingredients: 50g of cherry tomatoes, all cut in half, 1 chopped purple onion, 30g of red grape vinegar, 45g of olive oil, 4 slices of salmon, 8g of fennel, 30g of vegetable oil, appropriate amount of spices and pepper.

Production process:

1. Preheat the oven to 420 degrees. Mix the cherry tomatoes, salt, purple onions and vinegar in a bowl.

2. Sprinkle olive oil evenly on the pot, put the marinated salmon on the pot and heat it for about 3 minutes on medium-high fire until the salmon is golden on both sides. Put it in a baking tray and bake for about 7 minutes, then take it out and put it on the baking tray.

3. Stir-fry the cherry tomatoes and fennel in a pot over medium heat for two minutes. When the cherry tomatoes are soft, take them out, put them around the salmon and sprinkle the juice on the salmon.