Brief introduction of mackerel How to eat mackerel How to eat mackerel Who can't eat mackerel and what should I pay attention to?
Brief introduction of mackerel
Mackerel is a kind of high-quality marine fish with high economic value. Its meat is prickly and rich in fat. Mackerel is very delicious, its meat is tender and white, waxy and rich in nutrition. The folks have the praise of "partridge in the mountain and mackerel in the sea".
Mackerel is not only delicious and nutritious, but also has dietotherapy effects such as invigorating qi and relieving cough, and has certain curative effect on weak cough and asthma. It also has dietotherapy effects such as refreshing and anti-aging, and has certain auxiliary effects on anemia, malnutrition, postpartum weakness and neurasthenia.
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Edible processing method of mackerel
The sliced mackerel meat bought from the market can be directly washed with cold water, slightly salted, drained and cooked.
A complete book about how to eat mackerel.
First of all, spicy mackerel
Ingredients: mackerel, pepper, ginger and garlic, red pepper and onion.
Exercise:
1. Wash and drain mackerel slices and fry them on both sides of the pan.
2. Prepare ingredients, stir-fry pepper, ginger and garlic, red pepper and onion, and stir-fry red oil with bean paste.
3. Add fried mackerel, soy sauce, salt, scallops, a little water, simmer for 10 minutes on low fire, and then collect the juice on high fire.
Second, roast mackerel with pork belly
Ingredients: mackerel, pork belly, broth, shredded ginger, chopped green onion, minced garlic, red pepper, celery, chopped green onion and fish sauce.
Exercise:
1. Kill mackerel in advance, wash and control the water, and all other ingredients are ready for use. Slice pork belly, stir-fry until the meat slices are oily, and stir-fry shredded ginger, red pepper, garlic cloves and chopped green onion slices until fragrant.
2. After adding the stock, put the mackerel in the pot and simmer for about 3 minutes.
3. Put the celery pieces in the pot for a while, add chopped green onion and fish sauce cut from the onion leaves.
Third, fry mackerel.
Ingredients: 400g mackerel, peanut oil, Jiang Mo, liquor and salt.
Exercise:
1. Take the middle section of chilled mackerel, wash it, dry it, cut it into 1- 1, 5cm thick slices, and marinate it with a little white wine for a few minutes. Remove the residual liquid, smear with fine salt (slightly more than usual, to avoid being too salty), sprinkle with Jiang Mo, put in a sealed container, and marinate in the freezer for 24 hours.
2, hot pot oil 75 ml, to high temperature. Take Jiang Mo out of the fish pieces, put them into the pot one by one, and fry them on high fire for 1 min, then turn to low fire and fry them until they are brown and fragrant, then turn to noodles and fry them as usual.
3. Pour a small amount of water from the pot to prevent the fish from losing too much water. Blow the surface dry and put it on a plate.
Four, mackerel jiaozi
Ingredients: mackerel 300g, fat 1 50g, water chestnut100g, wheat flour 250g, leek 20g, ginger 3g, salt 5g, monosodium glutamate1g, pepper 2g, starch (pea
Exercise:
1. Wash mackerel meat, remove bones, then peel it and cut the fish into grains. Wash and steam the fat meat, and cut it into fine particles.
2. Cut water chestnut and leek into fine grains respectively.
3. Then put mackerel into a container, add salt, monosodium glutamate, pepper, Jiang Mo and a little water and stir.
4. Add starch and mix well, then add fat and shallots and mix well to make mackerel stuffing.
5. Mix flour, 2g salt, 30ml water and eggs, knead into dough, then divide the dough into small pieces and roll it into dough for later use.
6. Wrap the stuffing into the rolled dough, knead it into a ball, wrap it in jiaozi and cook it in the usual way.
Five, meat wrapped fish
Ingredients: 250g mackerel, a little onion, 50g Chinese cabbage, 50g auricularia auricula, 0g carrot10g meat150g salt, 20g chicken essence.
Exercise:
1, decapitate mackerel, peel, leave meat, mix flour, chop the meat into stuffing and season;
2. Put the seasoned stuffing on the dough, roll it into rolls, cut it into sections, and cook it in boiling water;
3. Put the wine into the pot, stir-fry the onion, and add Chinese cabbage, black fungus, carrot and fish to stir-fry;
4, seasoning, pan, plate.
Six, mackerel ball
Ingredients: 250g mackerel, 25g celery, 5g salt.
Exercise:
1, decapitated mackerel, peeled and scraped clean with a knife;
2. Add salt and yellow wine, beat the fish evenly, and then add water after the fish is firm;
3. Squeeze the beaten fish into pills by hand, put them in water, and take them out after cooking;
4, add water to the pot, put the fish balls into the boil, add celery, and take the bowl out of the pot.
Seven, mackerel with shrimp sauce
Ingredients: 500g mackerel, 5g shrimp paste. Egg 100g, colored pepper 20g, salt 8g, monosodium glutamate 5g, sugar 3g, lotus leaf cake and corn steamed bread.
Exercise:
1, pack mackerel, add salt, monosodium glutamate and sugar to marinate 1, and then hang it to dry.
2. Steam the pickled mackerel and take the meat for later use.
3. Add shrimp paste, mackerel meat and colored pepper to the eggs, add salt, monosodium glutamate and sugar and stir-fry until cooked.
4. Lotus leaf cakes and steamed buns are placed around the plate and can be stuffed when eating.