please ask how to dry hairtail fish (urgent! ! )

Materials

Ingredients: hairtail 5g

Seasoning: peanut oil 6g, green onion 15g, ginger 8g, pepper 1g, salt 3g, soy sauce 2g, cooking wine 2g, monosodium glutamate 2g, salt and pepper 35g

Practice

1. Gently wash the surface dirt of hairtail with warm water.

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

3. Add chopped green onion, Jiang Mo, pepper, salt, cooking wine and soy sauce into the bowl, grab well and marinate to taste;

4. Put the pot on the fire, add peanut oil and heat it to 8% or more, then put in the fish pieces and stir them with a spoon, generally frying for half a minute to 1 minute. When the fish pieces are yellow and float out of 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 again, take it out when the skin is fried to crisp, control the remaining oil, and put it in a plate. Dip it in pepper and salt when eating.

dry frying hairtail?

■ raw materials: l strips of fresh hairtail (about 75g), pig oil, vinegar, noodle sauce, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger slices, coriander slices and sesame oil.

■ Method: 1. Incise hairtail to remove internal organs and sundries, wash it, chop off the fish 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 4% to 5%, 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 2 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.

According to the Diet Spectrum of Living with Interest, hairtail: "Warming stomach, tonifying deficiency and moistening 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. Wash hairtail and cut into sections, add onion, ginger, wine, salt, monosodium glutamate and vinegar for about 15 minutes; 2, the oil is burned to 5% 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" method of hairtail The scales of hairtail stick firmly to the fish body, which is not easy to clean by rubbing with hands, and it takes a lot of time to scrape with a knife. If the hairtail is put into water at about 8 degrees, scalded for 1 seconds, immediately immersed in cold water, and then scrubbed with a brush or cloth, the fish scales will be removed quickly.

5 "scientific name of hairtail: hairtail family and genus: trichiuridae English name: belt fish Japanese name: タ12481ォ Latin name: Trichiurus haumela local name: odontoid, leucorrhea, saury, scaly saury, willow belt, nepotism, ankle belt, bluish-brown belt, and morphological characteristics of hairtail. The head is narrow, long and flat, and the front end is pointed.

The teeth of both 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 epidermis 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 fin. Origin: Hairtail is widely distributed in temperate and coastal waters all over the world.

it is produced along the coast of China. 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 are in peak season from November 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 is tender and delicious, which is very popular among 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.

hydrolyzed protein injection can also be made with fish. 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 in the East China Sea, 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 onion knots 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 it to low heat. First put ginger slices in the oil and fry them to give a fragrance. Then use chopsticks to put hairtail segments on the ginger slices, so as not to make the fish skin stick to the pot. When both sides of the hairtail segments are fried to golden brown, scoop up 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: when frying hairtail, use medium and small fire, and turn 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. 11 "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, coat the fish with eggs and wrap it with raw powder for later use.

2) oil the wok, and fry the hairtail first, so put more oil. When the oil is 9% 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, put the onion, garlic and ginger in the wok to saute until fragrant, and put the fish in the wok to stir fry slightly, adding water, so that the water does 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.

bring it to a boil. 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 collected almost, 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 and sugar. Cooking method 1. Slice ginger, pepper and garlic, and cut onion into sections. 2. Marinate leucorrhea with salt and rice wine.

There are several ways to dry hairtail

Braised hairtail

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

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

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

Ingredients: 5g hairtail, 2g shredded onion, shredded ginger and sliced garlic, 2 tablespoons soy sauce, 2 teaspoons vinegar, 1 teaspoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon pepper oil and a proper amount of fresh soup.

Production:

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 it, fry the fish fillets below, take out the pot when both sides are golden yellow, and drain the oil for later use.

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

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

1. Clean hairtail, cut into 6 cm sections, marinate with a little salt and cooking wine for 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 and add an egg.

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

characteristics: 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 1-15 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, edible oil

Ingredients: pepper, edible salt, sand tea sauce

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

features: fragrant and delicious

nutritional value: dish name rich in fatty acids: dry fried hairtail

ingredients: 5g hairtail, a little pepper, 1/2 teaspoon salt, 3 slices of ginger and 3 tablespoons oil.

Practice: 1. Wash hairtail, cut into pieces, wipe dry and marinate with wine and pepper for 2 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. The method of frying salted hairtail

Ingredients:

1 hairtail (5g), 75g salt, 5g chopped green onion, 5g yellow wine and 15g salad oil (actual consumption 5g).

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

2. wash the hairtail to remove 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 one pot in a fire mouth, add oil and heat it to 6% heat, fry the fish pieces until both sides are yellow until cooked, cook the wine and sprinkle with chopped green onion.

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

How to eat dried hairtail?

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

Steps of air-drying hairtail:

1. Materials: half 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, pour in the mixed oil and 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 to taste.

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.

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

Extended information

The earliest origin of air-dried fish is that fishermen who go fishing at sea sometimes catch very few 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 several times, hung it on the bow and dried it quickly, and then they 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 is also called "air-dried fish" or "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, the sweet sun-dried fish can also be understood as the sun-dried fish, which is dried by natural sea breeze and tastes delicious. It is dry outside and tender inside, and can eat a faint sea water flavor. Yellow flowers, bulging eyes, hairtail, Spanish mackerel and sea eels can all be used to make sweet sun-dried fish.