Here are 22 ways to make hairtail, I hope it can help you. o(∩_∩)o
Braised Hairtail
Ingredients: 1 strip of fresh hairtail (about 750 grams), lard oil, vinegar, noodle sauce, refined salt, MSG, Sichuan peppercorns , aniseed, green onion segments, ginger slices, coriander segments, and appropriate amounts of sesame oil.
Preparation method:
1. Cut off the viscera and debris from the hairtail, wash it, chop off the head, tail tip and fins, and cut into sections about 5 cm long. Remove salt and vinegar and marinate for a while.
2. Clean the pot, add a little lard, and when it is 40 to 50% hot, add onion slices, ginger slices, peppercorns, and aniseed, fry until fragrant, and then add the noodle sauce. Stir-fry, add vinegar, add water, add hairtail segments, bring to a boil over high heat, skim off the foam, simmer over low heat for about 20 minutes, when the soup thickens, add MSG to adjust, and sprinkle in coriander segments , pour in sesame oil, mix well, and serve on a plate.
Features: The fish is delicious and fragrant, the meat is rotten and boneless, and it is convenient and delicious to eat.
Efficacy:
This dish has the functions of warming the stomach, replenishing deficiency, rejuvenating the skin, and blackening the hair. "Suixiju Diet Spectrum" says hairtail: "Warms the stomach, replenishes deficiency, and rejuvenates the skin." In particular, hairtail scales contain a variety of unsaturated fatty acids, which can treat hair loss, skin inflammation and other diseases. (Do not peel or scale hairtail, just rinse it thoroughly.) Women who eat hairtail regularly can promote smooth and moist skin, long and black hair, and a more beautiful face.
Braised Hairtail with Pork Ribs
Ingredients: Hairtail.
Accessories: spareribs, rapeseed hearts, mushrooms, and winter bamboo shoots.
Seasonings: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic, starch.
Method:
1. Cut the ribs into sections and blanch them in boiling water, put them in a pressure cooker and add seasonings to cook them. Cut the mushrooms and winter bamboo shoots into small pieces for later use;
2. Wash and drain the hairtail, fry in oil until both sides are yellow, take it out, leave the oil in the pot, add garlic and star anise and stir-fry until fragrant, then add chopped mushrooms and winter bamboo shoots, and remove the ribs Pour the soup together, add salt, soy sauce, sugar and vinegar to taste, add the hairtail, simmer for 3-5 minutes, add the rapeseed hearts and cook for a while, thicken the gravy, drizzle with sesame oil and serve.
Pan-fried hairtail
Features of this dish: dispelling wind, killing insects, and replenishing the spleen and stomach
Ingredients: 500 grams of hairtail, 5 grams of green onions, and 5 grams of ginger
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Seasonings: 3 grams of soy sauce, 5 grams of salt, 3 grams of MSG
Process:
1. Wash the hairtail fish and cut into sections; cut the ginger into shreds; wash the green onions. Clean and cut into shreds;
2. Marinate the hairtail pieces with salt, soy sauce, MSG, ginger, and green onion to taste;
3. Heat the frying pan, add oil to heat, and add Fry the fish pieces until both sides are golden brown;
Features: The hairtail fish needs to be marinated for a longer time to develop the flavor.
Preparation: 40 minutes
Cooking: 10 minutes
Hairtail with orange juice
Ingredients: hairtail, cornstarch, orange, vinegar, sugar , salt, MSG, coriander
Method:
1. Wash the hairtail fish, chop into pieces and marinate. Stir in a little cornstarch or flour, fry in hot oil until the surface turns golden brown.
2. Pick up and dry.
3. Take an orange, squeeze out the juice, add a little vinegar, sugar, salt, monosodium glutamate, and starch to make orange juice starch.
4. Thicken the gravy in a hot pot, top with the fried hairtail pieces, and sprinkle with minced coriander or chopped green onion.
Lao Ma Zi Hairtail
Ingredients:
Selected white hairtail, pickled red pepper, tomato sauce, red oil, cooking wine, ginger, etc.
Preparation:
1. Clean and cut hairtail into sections, add onion, ginger, wine, salt, monosodium glutamate and vinegar and marinate for about 15 minutes;
2. Oil Heat 50% of the heat, cut the hairtail piece by piece, fry over low heat until golden brown, remove and drain the oil;
3. Heat the red oil, add tomato sauce, pickled red pepper and fry until the color turns bright red. Add a little water and boil until the aroma overflows. Stew the fried hairtail until the juice is thick. Add a little sesame oil and stir-fry evenly. Remove from the pan.
Steamed hairtail with wine
1 piece of hairtail, 1/2 piece of raw vertebrae, ground 4 green onions, 1/2 lemon, 1/2 radish, 10CM small chili peppers, 5 vinegar 100CC Appropriate amount of salt, kelp, and wine.
Method:
1. After washing the hairtail, lift the fish body slightly with your left hand and push it slightly from the opposite side, and hold a knife along both sides of the dorsal fin with your right hand. Cut in.
2. Use a kitchen knife to press the tail fin against the chopping board and pull the fish body to remove the fin.
3. Remove the dorsal fin according to the picture, cut it into the size of a container, pull out the internal organs, sprinkle a little salt and leave it for 30 minutes, then wash it.
4. Cut the skin of 1 into pieces every 5mm, skewer them and place them on a strong fire until the surface turns red.
5. Spread kelp on the container, order some wine and steam over high heat. When 80% of the steam is done, add the tofu and mushrooms cut into cubes, steam for another 2-3 minutes and cut the green onions into small pieces. Wrap the silk in cloth, wash it, and pour away the water.
6. Pour 3 into the seasoning vinegar, and make garnishes with lemon, shredded green onions, and mashed red radish.
Preparation of red leaf radish puree: Cut a few small pieces of radish and stuff them with seeds and pepper, leave them for 20-30 minutes, remove the water and grind them into puree.
Braised Hairtail
Preparation:
1. Clean the hairtail, cut into about 6 cm sections, marinate with a little salt and cooking wine for 15 minutes.
2. Take a clean small bowl, add onions, ginger, garlic, a little salt, a little sugar, cooking wine, and water starch and set aside.
3. Take another small bowl, add an egg and mix well and set aside.
4. Add oil to the frying pan, wait until it is 8 mature, add two slices of ginger, wrap the marinated hairtail in eggs and fry in the oil pan until golden brown.
5. Pour the prepared (2) inner bowl juice into the fried fish pot, bring to a boil over high heat, then turn to low heat. The fish will be cooked easily. Just wait a moment before the soup becomes sticky. Once it's mushy, it's ready to be served.
Sweet and Sour Hairtail
Ingredients: 500 grams of hairtail, 20 grams of shredded green onion, ginger, and garlic slices, 2 tablespoons of soy sauce, 2 teaspoons of vinegar, 1 teaspoon of Shaoxing wine, 1 teaspoon of sugar, 1 teaspoon of pepper oil, and appropriate amount of fresh soup.
Preparation:
1. Remove the head, tail and internal organs of the hairtail, wash it, chop it into sections of about 5 cm, and lightly salt it with salt.
2. Heat more oil in the pot, fry the hairtail fish until both sides are golden brown, take it out of the pot, drain the oil and set aside.
3. Leave the base oil in the pot, stir-fry the shredded green onion, ginger and garlic slices, add the fried hairtail, cook in Shaoxing wine, vinegar, soy sauce, add a little soup, add sugar, After the flavor is infused, pour in peppercorn oil and stir-fry evenly. Note: You can make your own peppercorn oil by adding oil to a wok and frying the peppercorns over a slow fire. When the aroma comes out, cut off the heat and skim off the peppercorns. You can use chicken powder and water instead for fresh soup.
Steamed hairtail
Ingredients: One hairtail (about one pound)
Seasonings: onions, ginger, cooking wine, salt, MSG, fish sauce
Preparation:
1. Cut the hairtail into pieces and wash them clean.
2. Cut both sides of the hairtail pieces with a cross-cut knife (cut diagonally into a grid shape) and cut into half-inch sections.
3. Place the hairtail pieces on a plate, add seasonings, and steam for 6 minutes. (Home steaming takes 10-15 minutes)
4. Take the steamed hairtail out of the cage and drizzle with oil.
Fried hairtail
Ingredients: fresh hairtail, edible oil
Ingredients: chili, edible salt, sand tea sauce
Production : Cut the hairtail into pieces, then fry it, add ingredients, and then sterilize it at high temperature to make fried hairtail.
Features: fragrant and delicious
Nutritional value: rich in fatty acids
Dry-fried hairtail
Ingredients: 500 grams of hairtail, pepper A little powder, 1/2 teaspoon salt, 3 slices of ginger, 3 tablespoons of oil.
Preparation:
1. Wash the hairtail and cut into pieces, wipe dry and marinate with wine and pepper for 20 minutes.
2. Heat the pan, add 3 tablespoons of oil, add ginger slices and fish pieces, and fry until golden brown on both sides.
Fried salted hairtail
Ingredients: 1 hairtail (500g), 75g salt, 5g chopped green onion, 5g rice wine, 150g salad oil, (actual consumption 50g).
Preparation:
1. Wash the hairtail, rub it all over with salt, and marinate for 5 hours.
2. Wash off the surface salt particles of the hairtail, remove the head and tail, cut the middle section into 6cm long pieces and dry them.
3. Place a pot on the fire, add oil and heat until it is 60% hot. Fry the hairtail fish until both sides are yellow and cooked. Add wine and sprinkle with chopped green onion. Flavor characteristics: The hairtail pieces are dark yellow in color and the skin is slightly crispy, salty and tender.
Salt and pepper hairtail fish
Ingredients: 2 large hairtail fish, 1 piece of ginger, 1 green onion, 2 cloves of garlic, 2 eggs, appropriate amount of salt, black pepper, cooking wine and starch. 1 plate of dry bread crumbs. One salt and pepper flavored plate, one jam flavored plate, and one condensed milk flavored plate.
Preparation: First chop off the head and tail of the large hairtail, leaving only the middle section of the hairtail, cut it into 8 cm long sections, and remove the bones from the dorsal fin with a blade. Marinate with dried ginger, garlic, salt, black pepper and cooking wine for 15 minutes. Then crack the eggs into a bowl, add starch and a little water, stir well to form an egg paste, add the marinated hairtail segments into the whole egg paste and spread evenly, and coat both sides with bread crumbs. Heat the fryer over high heat, add oil and heat until it is 40% to 50% hot. Add the hairtail segments and fry until golden brown and crispy on the outside. Take them out, drain off the oil, put them into a plate, and serve with salt and pepper flavored dishes, jam flavored plates, Serve the condensed milk flavored dish to the table and enjoy with dipping.
Hot and sour hairtail fish:
Ingredients: ginger, wine, onion, soy sauce, egg white, starch, salt, peppercorns.
1: Cut the fish into two centimeters Add long strips and submerge for thirty minutes.
Two: Add oil to the pot until it is 80% hot. Pass the submerged fish until it turns yellow.
Three: In the pot Add a small amount of oil. Add ice sweetener. When melted, add tomato juice, a small amount of chili powder and a small amount of vinegar.
Spicy Hairtail
1. Clean and cut the hairtail. Segment, add green onion, ginger, wine, salt, monosodium glutamate and vinegar and marinate for about 15 minutes;
2. Heat 50% of the oil, cut the hairtail into pieces one by one, fry over low heat until golden brown, remove and drain;
3. Heat red oil, add tomato sauce and pickled red pepper and stir-fry until the color turns bright red. Add a little water and boil until the aroma is overflowing.
Nowadays fried hairtail Simmer until the sauce is thick and thick, add a little sesame oil and stir-fry evenly and serve.
Stir-fried hairtail:
Ingredients: hairtail
Accessories: onions, ginger, garlic, pepper
Seasonings: salt, chicken essence, Sugar, soy sauce, vinegar, cooking wine, starch, sesame oil
Cooking method:
1. Wash the hairtail and cut into sections, add salt, cooking wine, and pepper and marinate for 10 minutes and set aside , chop onion, ginger and garlic, take a small bowl, add salt, soy sauce, vinegar, chicken essence, cooking wine, sugar, starch, and appropriate amount of water to make a juice;
2. Put the pot on fire and pour in the oil. Fry both sides of the hairtail until golden brown, take it out, leave the bottom oil in the pot, add the hairtail, pour in the prepared juice, cook until the hairtail is fragrant, drizzle with sesame oil and serve.
Weird-tasting hairtail:
[Ingredients] 1 hairtail (about 500 grams), 10 grams of tangerine peel, 25 grams of cooked peanuts.
[Seasoning] 10 grams of rice wine, 5 grams of soy sauce, 2 grams of salt, 75 grams of sugar, 500 grams of essential oil (25 grams of actual consumption), 50 grams of water, 7 grams of chili powder, and 2 grams of pepper powder.
[Operating Procedure]
1. Wash and drain the hairtail, cut into oblique sections, and marinate with a small amount of salt and wine. Finely chop the tangerine peel; pound the peanuts into fine pieces.
2. Heat the oil pan, add the hairtail and fry until fragrant on the outside and loose on the inside (needs to be fried again), take it out and pour off the oil.
3. Add water, sugar, soy sauce, salt, and rice wine to the pot, and simmer slowly over low heat. When the juice is thick, add hairtail, and then sprinkle with tangerine peel, cooked peanuts, Chili powder and Sichuan pepper powder, stir well and serve.
Flower basket of hairtail:
Ingredients:
Hairtail, ginger rice, chopped green onion, minced garlic, Shaoxing wine, tomato sauce, sugar, white vinegar, seafood sauce, XO Sauce, wet starch, refined salt, dry starch, salad oil.
Preparation:
1. Wash the hairtail, remove the bones, cut into sections, and soak with refined salt, Shaoxing wine, green onion, and ginger to add flavor.
2. Dry the hairtail, pat it with dry starch, and fry it in an oil pan that is 80% hot. Roll the hairtail meat into a cylinder before putting it in the oil pan. Fry until golden brown and pour into a colander to drain the oil.
3. Heat the wok, scoop out a little oil, add chopped green onion, ginger, garlic paste, tomato sauce, Shaoxing wine, white sugar, white vinegar, hoisin sauce, and XO sauce and bring to a boil. Thicken with wet starch. Pour in the salad oil, pour it over the hairtail fish, and arrange it into a flower basket shape on the plate.
Fatty hairtail:
Ingredients:
75g hairtail, 20g gordon powder, 100g milk, peanut oil, refined salt, tomato sauce, Shaoxing wine, MSG , sesame oil in appropriate amounts.
Method:
①Clean the hairtail fish. Cut into long sections, put into a large bowl, add refined salt, Shaoxing wine and sesame oil, mix well, and marinate for 30 minutes.
② Put the pot on the fire, put the hairtail into the oil piece by piece, fry until golden brown, take it out and drain the oil.
③ Add the remaining cornstarch powder to water and mix thoroughly.
④Put the frying spoon on the fire, add a little boiling water, add milk, tomato paste, refined salt, and stir well. When the soup boils, add water to thicken it, add MSG, stir it, and pour it on the fish.
Papaya stewed hairtail:
Ingredients: 250g papaya, 500g hairtail, 10g ginger, 10g green onion, 10g cooking wine, 3g refined salt, 0.2g MSG, pig 15 grams of oil.
Method: 1. Wash the papaya and cut into thin slices. Scrape the scales and remove the gills from the hairtail, disembowel it, remove the internal organs, wash and cut into 3 cm long sections. Wash and pat the ginger into pieces, wash and cut the green onion into sections.
2. Put the papaya and hairtail in a large porcelain bowl, add cooking wine, raw lard, ginger, green onion and refined salt, pour 400 ml of water and cover tightly.
3. Put the fish in the cage and steam it over high heat for 20 minutes. When the color of the fish turns white and the meat is cooked, take it out of the cage. Pick out the ginger and green onions, add MSG and adjust the taste.
Lychee hairtail:
[Main ingredients and accessories]
500g large hairtail, 5g diced magnolia slices, 100g refined flour, 6g refined salt, diced green onion 8 grams, 6 grams of green beans, 250 grams of clear soup, 3 grams of MSG, 5 grams of diced carrots, 750 grams of clear oil, 35 grams of sugar, 25 grams of pre-seasoned sauce, 5 grams of diced mushrooms, 20 grams of wet starch, 20 grams of vinegar, 3 grams of sesame oil grams
[Cooking method]
1. Cut off the head and tail of the hairtail, remove the fish bones and wash them. With the skin side of the fish facing down, use a diagonal knife to cut the fish. Carve it into parallel knife lines, then turn it at an angle, use a straight knife to carve it into parallel knife lines that intersect with the oblique knife at right angles, then cut it into triangular pieces with a side length of about 3.5 cm, and feed it with vinegar, refined salt and MSG. mouth.
2. Put 700 grams of oil in a spoon. When it is 70% hot, dip the fish pieces evenly into the flour, then pinch the triangle up, with the meat side facing out to form a round shape. Fry in the oil until cooked. When it turns golden yellow and becomes lychee-like, remove it to remove the oil.
3. Heat the frying spoon, leave 25 grams of base oil, add the bean paste and sugar and stir-fry briefly, then add diced onions, diced carrots, diced magnolia slices, and diced mushrooms, stir-fry, add vinegar, clear soup, and refined salt , bring the MSG to a boil, skim off the floating foam, use wet starch to make a thick gravy, pour in the hairtail and green beans, pour in the sesame oil, mix well, and serve on a plate.
[Key to the process]
1. When cutting hairtail for the first time, the knife must be accurate so that the fish bones can be removed and the fish meat can be kept intact.
2. The Yuji lychee flower knife has even blade spacing and consistent depth. After the fish is fried, it can be fully turned into a lychee shape and has a beautiful shape.
3. The temperature of the fish oil should be 70 to 80% hot. If it is too high, the fish will be easily burnt; if it is too low, the fish will easily collapse in the pot.
How to make eggplant and hairtail fish
1. Cut the hairtail into sections, and then use a knife to cut it into two pieces along the fish bones.
2. Cut the eggplant into pieces about the same length as the hairtail pieces, then cut them into slices and place them on a piece of hairtail.
3. On top of the eggplant, cover the other piece of hairtail corresponding to this piece of hairtail. Follow this method and sandwich a layer of eggplant slices between every two pieces of hairtail.
4. Heat oil in a frying pan, carefully put the hairtail with eggplant in it into the pan, cook over medium heat until browned on both sides (be careful when turning over to prevent the eggplant inside from falling out) ), pour in the ready-made barbecue sauce you bought, add a little water, bring to a boil, turn to medium heat, shake the pot, so that both sides of the hairtail fish are covered with juice. When the water is almost there, take it out. This dish goes very well with rice and tastes great when eaten with rice
1. Pre-processed boneless hairtail is sold in supermarkets. From the appearance, it is no different from ordinary hairtail segments. If you look closely, You will find that each piece of hairtail has been divided into two pieces, and the bones are removed and then put back together. If you can buy hairtail fish like this, you can use it directly after buying it, which is more trouble-free. If you can't buy boneless hairtail and you're not worried about the trouble, you can do what I did this time and cut the fish into two pieces with a knife. If you're particularly worried about the trouble, just remove the bones (I'm more worried about it). It’s troublesome, so I didn’t remove the bones. . )
2. Of course, if you are particularly worried about trouble, just slice the hairtail into two pieces without sandwiching the eggplant between them. It would be equally delicious if fried and boiled with the fish.
3. If there is no barbecue sauce, use some sugar, cooking wine, soy sauce, shredded ginger, and add some water to make a sauce and cook it. It will be delicious.