Tomato mackerel
Materials: mackerel, oil, salt, ginger, cooking wine, black pepper, garlic, tomatoes, garlic, sugar, white vinegar, soy sauce, cooked white sesame seeds, scallions
Practice
1, mackerel cleaned up, cut into 2-centimeter-thick chunks, plus wine, ginger, black pepper, garlic, salt on the pickle for 30 minutes. Wash the tomatoes and cut into small pieces.
2, put the oil in the pot, when it is 6% hot, put the fish into the block, fry both sides, and put aside.
3, the pot of oil, oil 6 into the heat when the garlic, stir fry the flavor of the tomatoes into the sugar, white vinegar, salt, soy sauce, stir fry until the tomatoes are completely out of the water, the fish into the fish, do not turn the fish, just use a spatula to shovel up the tomato juice, poured on the fish.
4, soup collection after turning off the heat to plate, sprinkled with cooked white sesame seeds and small green onions can be.
Oil splash mackerel
Materials: 1 live mackerel, 15 grams of red root, bean onion, 25 grams of fresh peas, 50 grams of cilantro segments, 10 grams of processed water mushrooms, 100 grams of vegetable oil, 15 grams of cooking wine, 50 grams of soy sauce, 5 grams of salt, monosodium glutamate (MSG) 8 grams of green onion segments, 10 grams each of ginger pieces, 5 grams of ginger
Methods
1, mushrooms and red root cut into small dices, in the frying spoon. into small dices, in the frying spoon of boiling water slightly hot water control, and peas together, injected into the chicken broth simmering through, fish out the soup control net.
2, live mackerel slaughtered and cleaned up into the fish plate, add salt, cooking wine, ginger (pat loose), scallions, on the drawer steamed for 20 minutes, remove the soup drained, and soy sauce, monosodium glutamate, pepper into the bowl with the fish on the drawer.
3, the steamed soy sauce poured on the fish, sprinkled with peas, mushrooms, red root diced, and then sprinkled with beans onion and ginger.
4, then use a frying spoon to boil the vegetable oil and pour it over the fish, sprinkle with cilantro segments to be ready.
Features: tender fish, delicious
Shanghai cuisine old roasted mackerel
Materials: mackerel 500 grams in the middle section of the mushrooms, mushrooms, asparagus, 50 grams of pork fat, green onions, ginger, green garlic 10 grams each. 20 grams of cooking wine, 25 grams of soy sauce, 10 grams of sugar, 5 grams of sugar color, 2 grams of monosodium glutamate, 10 grams of wet starch, 10 grams of sesame oil, 400 grams of fresh soup, 75 grams of lard.
Practice
1, the mackerel section curved on a knife. Mushrooms, bamboo shoots, pork fat are cut into cubes. Cut the green onion into small pieces. Cut the ginger into small pieces. Cut the garlic into julienne strips.
2, 60 grams of lard in the pan heat, down into the mackerel section fried until both sides are golden brown.
3, add green onion, mushroom, asparagus, pork fat, ginger, cooking wine.
4, add fresh broth, soy sauce, sugar, sugar color boiling, low heat until cooked, remove the fish, put into the dish. The soup in the pot is thickened with high heat, thickened with wet starch, drizzled with the remaining lard and sesame oil, and poured on top of the fish section in the pot, sprinkled with shredded green garlic to become.
Features: tender fish, sweet and moist mouth.
Stewed mackerel with foreign accent
Materials: 400 grams of mackerel, 10 grams of parsley, 10 grams of pork, 2 eggs, 500 grams of peanut oil, 15 grams of cooking wine, 2 grams of monosodium glutamate, 2 grams of salt, 10 grams of vinegar, 15 grams of starch, 5 grams of onion, 5 grams of ginger, 300 grams of broth, 10 grams of cornstarch, 3 grams of sesame oil.
Practice
1, mackerel clean up, head a piece of two open, cut into pieces, with a small amount of soy sauce, cooking wine, salt a little pickle. Pork washed and cut into slices. Cilantro western warping section, green onions, prize slices.
2, eggs, water starch into egg powder paste, the marinated fish, sprinkle a layer of cornstarch, in the egg powder paste into the paste, sticky paste.
3, the frying pan on the fire, peanut oil over high heat to seven or eighty percent heat, fish pieces into the fried golden brown, fish out of the remaining oil control;
4, frying pan on the fire, add the oil, with the martial arts heat, into the meat slightly fried, and then into the green onion, ginger, fried flavor, a little soy sauce, cooking wine, monosodium glutamate, hairy soup and fried fish pieces.
5, open the pot to a slight fire stew for 10 minutes, dripping sesame oil, sheng as soup.
Features: color rice yellow, light and palatable.
Guizhouyuan bad mackerel
Materials: 30 grams of Guiyuan meat, 500 grams of mackerel in the middle, 100 grams of bamboo shoots, 50 grams of cooked lard, 15 grams of yellow wine, 100 grams of lees, 8 grams of fine salt, 5 grams of monosodium glutamate, 750 grams of soup.
Practice
1, the mackerel in the middle of the wash, cut into 5x2 cm long and wide pieces, into the bowl, add salt and mix well, marinate for about 1 hour.
2, the bad into the bowl, add wine, water (about 100 grams) diluted, the mackerel pieces and mix, bad about 4 hours out, that is, into the bad mackerel.
3, cinnamon to remove the core of the meat, chopped, to be used.
4, the pot is hot, add soup, bamboo shoots, fish, cinnamon inside the wire, fine salt. First boil with high heat, skim off the foam, add monosodium glutamate, and then turn to a small fire roll for about 5 minutes, you can sheng up the bowl to eat.
Features: flavorful meat tender, soup fresh and delicious.
Effects: nourishes the blood, nourishes the heart, nourishes the spleen and stomach.
Chrysanthemum Green Fish
Materials: 1 section of green fish with skin 350 grams, 6 grams of refined salt, 150 grams of sugar, 100 grams of tomato sauce, 7.5 grams of balsamic vinegar, 10 grams of minced green onion, 10 grams of minced garlic, 80 grams of dried cornstarch, 75 grams of pork broth, 40 grams of water starch, 10 grams of sesame oil, 1500 grams of cooked lard (about 200 grams).
Practice
1, fish skin side down, with a knife slice diagonally to the skin, each piece of 4 knives to cut off the skin, *** cut into 10 pieces, and then cut the fish block straight to the skin (knife distance of about 0.7 cm, can not break the skin), stick to the dry starch, shaking off the remaining powder, into the chrysanthemums fish sashimi billet.
3, vinegar, sugar, salt, tomato sauce, pork broth, water starch together in a bowl, stirred into seasoning.
4, pot on a high flame, ladle into the cooked lard, burned to seventy percent heat, the chrysanthemum fish billet shaking loose, skin side down into the frying pan, deep-fried to yellow, fish out to plate.
5, another take the frying pan on a high flame, into the cooked lard 25 grams, put onion, garlic stir-fried, pour into the sauce stirred, in the dripping cooked lard 15 grams, sesame oil and mixing, poured in the chrysanthemum fish that is complete.
Warm tips: packing mackerel, right hand holding the knife, left hand holding down the head of the fish, the knife from the tail to the head of the force to scrape off the scales, and then with the right thumb and forefinger will be the gills of the fish digging out, with a pair of scissors from the mouth of the mackerel to the umbilical cord eye to cut open the abdomen, digging out the viscera, rinsed with water, the abdomen of the black film with the knife to scrape a scraping, and rinsed clean