Pan-Fried Mackerel Ingredients: 400 grams of Spanish Mackerel Seasoning: peanut oil, minced ginger, white wine, salt Method: 1.
Take the middle section of the chilled mackerel, wash and pat dry, cut into 1-1.5cm thick pieces, pour a little white wine and marinate for a few minutes.
Remove the remaining liquid, apply fine salt (a little more than usual for cooking, avoid being too salty), sprinkle with minced ginger, pack in an airtight container, put in the refrigerator and marinate for 24 hours.
2.
Heat 75ml of oil in a pan over medium-high heat.
Remove the minced ginger from the fish pieces, put them into the pot piece by piece, fry over high heat for 1 minute, then turn to low heat and fry until fragrant and brown, turn over and fry in the same manner.
3．
Pour a small amount of water from the edge of the pot to prevent the fish from losing too much water.
Fry the surface until dry and then place on a plate.
Features: Charred outside, tender inside, fine meat, fresh, salty and smooth.
No extra seasonings are added, and the original taste is highlighted with a plain attitude.
Ingredients for mushroom mackerel: 300 grams of mackerel, 50 grams of white mushroom slices.
Four tablespoons of salad oil; (A) a little each of chopped onion and white wine, a medium spoon of minced garlic, 60 grams of butter; (B) a small spoon of refined salt, a half teaspoon of pepper, two medium spoons each of flour and lemon juice.
Method: 1. Wash and dry the mackerel, add seasoning (B) and mix well.
2. Add two tablespoons of salad oil to the frying pan, turn it over high heat for 5 minutes, put the fish on it, and fry both sides until it is thoroughly cooked, then put it over high heat for another 3 minutes, turning it over halfway through.
[Meishijie] 3. Add two tablespoons of salad oil to the plate, turn to high heat for 2 minutes, add sliced ??mushrooms and seasoning (A), mix well, turn to high heat for 1 minute, take out and pour on the mackerel.
Mackerel Fish Dumplings Cuisine and Function: High-quality staple food Qi-tonifying recipes Asthma recipes Cough recipes Anemia recipes: Ingredients for cooking Mackerel Dumplings: Ingredients: 300 grams of Spanish mackerel, 150 grams of fat meat, 100 grams of water chestnuts, wheat
250 grams of flour Accessories: 20 grams of chives Seasonings: 3 grams of ginger, 5 grams of salt, 1 gram of MSG, 2 grams of pepper, 10 grams of starch (peas), 10 grams of sesame oil, 75 grams of eggs Features of Mackerel Dumplings: Fresh and sweet
The mackerel meat and fragrant chives burst out with a wonderful and profound fresh flavor! How to make mackerel dumplings: 1. Wash the mackerel meat and remove the bones, then remove the skin and cut the fish into pieces.
Wash and steam the fat and cut into fine pieces.
2. Cut the water chestnuts and leeks into fine pieces respectively.
3. Then put the mackerel pellets into a container, add salt, MSG, pepper, minced ginger, and a little water and mix.
4. Add starch and mix well, then add fat fat granules, water chestnut granules, and leek granules and mix to form the mackerel filling.
5. Mix flour, 2 grams of salt, 30 ml of water, and eggs together and knead it into a dough. Divide the dough into small pieces and roll it into dough. Set aside.
6. Fill the rolled dough with stuffing, knead it well, wrap it into dumplings, and cook them in the usual way.
Tips for making mackerel dumplings: squid is also called mackerel; water chestnuts are also called water chestnuts.
Ingredients for Japanese cooking method of salt-roasted mackerel [serves 4] Mackerel... 320 g salt... appropriate amount of salad oil... appropriate amount of white radish... 150 g wood sprouts... 12 slices of lemon... 1/3 piece
Ginger teeth... 4 pieces Preparation method [20 minutes] 1 Sprinkle the mackerel with salt and marinate for 5 to 6 minutes.
2 Mash the white radish, mix in the radish and lemon and cut into thin slices.
3 Coat the wire mesh with salad oil, place the mackerel and grill it on both sides.
4 Plate the mackerel, garnish with lemon and (2) minced white radish.