practice 1:

main ingredient: hairtail

auxiliary materials: onion, soy sauce, yellow wine, salt and sugar

practice: 1. cut the cleaned hairtail into sections and marinate it with soy sauce for about an hour.

2. put the salted hairtail in the oil pan and fry it on both sides.

3. Sprinkle chopped green onion; Cook rice wine and cover it for a while; Add the right amount of salt, pour the remaining soy sauce and add the right amount of sugar; Finally, add water, the amount is slightly less than the fish, and then cover and cook.

4. Take the juice out of the pan.

-----------. There is an important point here: hairtail will explode, and the water vapor will flow back into the oil pan with the cover. I cover the fish with a hedge, hehe, it is a Qualcomm.

after frying the fish, leave a little oil in the pan (I usually use up the oil at one time), add pepper, pepper and star anise to make it smell, then stir-fry onion, ginger and garlic twice, add hairtail, a lot of cooking wine, a proper amount of soy sauce, a little vinegar and two spoonfuls of sugar, add water until the fish noodles are exhausted, and then stew until the soup is finished.

-----------. Ingredients: 8g of soy sauce, 8g of refined salt, 4g of vinegar, 3g of sugar, 3g of monosodium glutamate, 5g of cooking wine, 2g of onion, 1g of ginger, 1g of garlic, 2g of aniseed, 5g of water and 2kg of vegetable oil (actual consumption is 1g). Method: 1) Chop off the head, fins and tail tips of hairtail, gut it, scrape off the black membrane in the abdomen, wash it, and chop it into 4.5 cm long sections; Cut the onion into sections; Cut ginger into pieces; Slice garlic. 2) Put the oil into the pot, burn it until it is 7-8% mature, put the hairtail section into the oil several times, fry it until the skin is slightly hard and golden yellow, and then take it out and drain it. 3) Put 1 grams of oil into a pot, fry the aniseed, stir-fry the onion, ginger and garlic slices, add vinegar, white sugar, soy sauce, cooking wine, refined salt and water, add the fried fish segments, simmer for 15 minutes, and add monosodium glutamate. Features: purplish red, salty and sweet. The key to making: It is best to choose fresh, big and thick fish for children, which is so picky. When cooking, the fish should be fried tender, not too old and not too heavy.

-----------. The raw materials that need to be prepared are hairtail (let the fish shop owner gut and chop it into knots), onion, ginger and garlic, salt, sugar, cooking wine, soy sauce and vinegar, and you can also choose pickled pepper or lobster sauce according to your taste.

Practice:

STEP 1: Fry

Wash and dry hairtail, and suck up the water with a paper towel for insurance. Another option is to coat it with flour, so that the oil will not easily collapse because of water. Add oil to the pan, heat it, fry the fish, turn the noodles once in the middle, fry until both sides are golden and set aside for use.

STEP 2: burn

with new oil, add onion, ginger and garlic, add pickled pepper to make hairtail, add lobster sauce to make hairtail, saute until fragrant, and stir fry hairtail. Add cooking wine, soy sauce and vinegar, stew, add appropriate amount of sugar and salt, stir fry a few times, add water, and level with hairtail. Turn on the fire to concentrate the soup, and serve on a plate.

Note:

1 When frying hairtail, it is best to dry hairtail, such as drying in the sun, rolling in flour and so on.

2 Fried fish contains more oil, so don't use too much oil when stewing.

-----------. Sliced diced ... 5g

refined flour ... lg

refined salt ... 6g

diced onion ... 8g

green beans ... 6g

clear soup ... 25g

monosodium glutamate ... 3g

diced carrot. G

diced mushrooms ... 5g

wet starch ... 2g

vinegar ... 2g

sesame oil ... 3g

[cooking method]

1. Cut off the head and tail of hairtail, remove the fishbone and wash it, with the skin of fish facing down.

2. Put 7g of oil in the spoon. When it is heated to 7%, soak the fish pieces with flour evenly, and then pick up the triangle.

The meat surface is round outward, and it is golden brown when it is fried in the oil. When it is litchi-shaped, remove the clean oil.

3. Heat the frying spoon, leave 25g of base oil, add the pre-fried sauce and sugar, stir-fry slightly, then add diced onion, carrot, diced magnolia and diced mushrooms, stir-fry the pan, add vinegar, clear soup, refined salt and monosodium glutamate to boil, skim off the floating foam, and

hook with wet starch to form a thick paste.

[key technology]

1. During the initial processing of hairtail, the cutting should be accurate, which can not only remove the fishbone, but also keep the fish intact.

2. Fish and litchi flower knives, with uniform knife spacing and consistent depth. After being fried, the fish can be fully turned into a plum < P > branch shape with beautiful shape.

3. The oil temperature of fried fish should be 7% to 8%. Too high, the fish is easy to burn; If it is too low, the fish will easily collapse in the pot

.

2: sweet and sour hairtail:

raw materials: 5g hairtail, 2g shredded onion, shredded ginger and garlic slices, 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.

3. Steamed hairtail:

Raw material: one hairtail (about one catty)

Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate and fish sauce

Production:

1. Cut hairtail into blocks and wash them.

2. cut both sides of hairtail into crisscross knives (obliquely cut into a grid shape) and cut into half-inch sections.

3. Dish the hairtail pieces, add seasoning 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.

4. Fried salted hairtail:

Raw materials: 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 it 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: the hairtail pieces are dark yellow in color, and the skin is slightly crisp, salty and tender.

V: Braised hairtail with ribs:

Ingredients: hairtail.

Accessories: spareribs, rape kernels, mushrooms and winter bamboo shoots.

seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.

Practice:

1. Blanch the ribs with boiling water, put them in a pressure cooker, add seasoning, and cut the mushrooms and winter bamboo shoots into small pieces for later use;

2. Wash and drain hairtail, take it out when it turns yellow on both sides with oil, leave the bottom oil in the pot, stir-fry garlic and star anise to make it fragrant, then add chopped mushrooms and winter bamboo shoots, pour ribs with soup, add salt, soy sauce, sugar and vinegar to taste, then add hairtail, stew for 3-5 minutes, and add rapeseed heart to cook it slightly and thicken it.

VI. Odd hairtail:

[ Ingredients] 1 hairtail (about 5g), 1g of dried tangerine peel and 25g of cooked peanuts.

[ seasoning] 1g of yellow rice wine, 5g of soy sauce, 2g of salt, 75g of sugar, 5g of essential oil (consumption is 25g), 5g of water, 7g of pepper powder and 2g of pepper powder.

[ operating procedure]

1. kill and wash hairtail, drain it, cut it into oblique sections, and pickle it with a little salt and wine. Cut dried tangerine peel into powder; Peanuts are also smashed into pieces.

2. Heat the oil pan, add hairtail and fry it until it is fragrant in Marie Laure Gigon (need to be fried again), take it out and pour off the oil.

3. add water, sugar, soy sauce, salt and yellow wine to the pot, simmer slowly with low fire, add hairtail when the juice is thick, hang the juice, sprinkle with dried tangerine peel, cooked peanuts, Chili powder and pepper powder, and turn it evenly to serve.

[ featured comment] It is crispy and dry, with various tastes. This dish is not difficult to make, and it is a cold basin dish with good texture and taste.

[ Tips] Boil sugar juice with low fire.

Seven: Barbecued Hairtail with Papaya:

Ingredients:

35g of fresh Hairtail, 4g of raw Papaya, onion, ginger, vinegar, refined salt, soy sauce, yellow wine and monosodium glutamate.

Production:

1. Remove gills and internal organs of hairtail, wash it, and cut it into 3 cm long sections; Wash the raw papaya, peel off the melon skin, remove the melon core and cut into pieces 3 cm long and 2 cm thick.

2. Set fire in a casserole, add appropriate amount of water, hairtail, papaya block, onion, ginger, vinegar, refined salt, soy sauce and yellow wine, and add monosodium glutamate when cooked.

Features:

Delicious taste, tender fish and refreshing fragrance.

Eight: Hairtail in Basket:

Ingredients:

Hairtail, ginger rice, chopped green onion, garlic paste, Shaoxing wine, tomato sauce, white sugar, white vinegar, seafood sauce, XO sauce, wet starch, refined salt, dry starch and salad oil.

Production:

1. Wash hairtail, remove bones and cut into sections, and soak it in refined salt, Shaoxing wine, onion and ginger to taste.

2. Dry hairtail, pat dry starch, and fry in an 8% hot oil pan. Roll the hairtail fish into a cylinder before entering the oil pan. Fry until golden brown, pour into a colander and drain the oil.

3. Heat the wok, scoop a little oil, add chopped green onion, ginger rice, garlic paste, tomato sauce, Shaoxing wine, white sugar, white vinegar, seafood sauce and XO sauce to boil, thicken with wet starch, pour salad oil, pour it on hairtail, and put it in a basket shape.

characteristics:

sweet and sour, with bright red color.

Nine: fragrant fat hairtail:

Ingredients:

hairtail 75g, gorgon powder 2g, milk 1mg, peanut oil, refined salt, tomato sauce, Shaoxing wine, monosodium glutamate and sesame oil.

Practice:

① Clean hairtail. Cut into long sections, put into a large bowl, add refined salt, Shaoxing wine and sesame oil, mix well and marinate for 3 minutes.

② put the pot on fire, put hairtail into the oil piece by piece, fry until golden brown, take it out and control the oil.

③ add water to the remaining starch and mix well.

④ Put the frying spoon on the fire, add a little boiling water, add milk, tomato sauce and salt, and mix well. When the soup is boiling, add water to thicken it, add monosodium glutamate, stir it and pour it on the fish.

characteristics and nutritional ingredients: delicious and fragrant, rich in high-quality protein, calcium, vitamin A and other nutrients.

ten: stir-fried hairtail:

main ingredient: hairtail

auxiliary materials: onion, ginger, garlic and pepper

seasoning: salt, chicken essence, sugar, soy sauce, vinegar, cooking wine, starch and sesame oil

cooking method:

1. Wash hairtail.

2. light a pan, pour in oil, fry both sides of hairtail until golden brown, take out, leave the bottom oil in the pan, add hairtail, pour in the prepared juice, and cook until hairtail is tasty and fragrant.

features: fresh and tender meat, sweet and sour

sweet and sour hairtail

hairtail, vinegar, 1g, sugar 175g, soy sauce, 1g of refined salt 3g, clear soup 3m, Jiang Mo, chopped green onion and minced garlic a little each, 15g of wet starch and 175g of peanut oil.

① Take the hairtail for oral administration, wash it, cut it into 6 cm long sections, sprinkle the refined salt into the fish, marinate it slightly, and evenly coat a layer of wet starch paste on the whole body of the

fish;

(2) pour oil into the wok, stir the fire to 7% heat, and put the fish into the oil pan. At this time, it is necessary to hold the fish with a shovel

until all the fish are golden yellow, and then take them out and put them into a plate. Leave a little oil in the wok and heat it to 6% heat. Add onion, ginger, minced garlic, vinegar, soy sauce, a little soup, add sugar, pour pepper oil after the taste, and stir well.

1. Steam hairtail < P > Wash the fish, remove the internal organs and black film, cut into 8 cm long sections, and use salt, monosodium glutamate and onion ginger.

2. Deep-fry hairtail

Wash the fish, remove its head and tail, remove its internal organs and black film, cut it into 8 cm long pieces, feed it with salt, monosodium glutamate and minced onion and ginger, add a proper amount of oil to the pot, heat it to 8%, put it in the fish pieces, fry it over slow fire until it looks brown, and take it out and put it on a plate with pepper and salt.

3. Braised hairtail

Wash the fish, remove the internal organs and black film, cut into 8 cm long pieces, feed them with salt, monosodium glutamate and minced onion and ginger, add a proper amount of oil to the pot, heat them to 8%, put them in the fish pieces, fry them until the skin is slightly burnt, take them out, add some oil to the pot, stir fry the onion and ginger, and add soy sauce, soup, salt, monosodium glutamate, vinegar and vinegar.

steaming hairtail

raw materials: one hairtail (about a catty)

seasoning: onion,