Spices: seafood soy sauce, peppercorns, wine, vinegar, onion, ginger, garlic, sugar
Practice: 1, cut the fish diagonally into segments 2, all the materials ready 3, the oil to the horse spoon into the hot ginger first, and then put into the Spanish mackerel, (so that it is not easy to stain the pan) to the Spanish mackerel frying, and then immediately poured vinegar to the fish cooking up. Fish cooking up, and then in turn into a little cooking wine, onion, ginger and garlic, pour a little seafood soy sauce, sugar, dry pepper 3-5 (according to their own tastes into how much they can eat spicy more than a few) and finally add an appropriate amount of water. 4, about ten minutes after the stew, the fish has been flavored, put the fish into the plate, the spoon to stay and a little soup, then the tomato juice into the spoon, and then into the peppers, stirring well, (if the tomato juice is sour, you can add a little sugar) (If the tomato juice is sour, you can add a little sugar) pour the juice into the Spanish mackerel can be. tomato stew Spanish mackerel
Applications: peeled tomatoes 300 grams, fresh Spanish mackerel 1 (about 750 grams), green onion, ginger, pepper oil, cooking wine, salt, monosodium glutamate (MSG), broth, pepper, sesame oil, moderate amount of each.
Practice:
1. tomato cut rolling knife block, Spanish mackerel gutted, gills cleaned, oblique knife cut thick block.
2. Slide the spoon with pepper oil 120 grams of hot, the Spanish mackerel blocks one by one into the two sides of the frying hard, add onions and ginger, cooking wine, with the addition of 750 grams of broth burned sharply, slow simmering stew.
3. Another spoon plus pepper oil hot, add chopped onion a cooking, that is, add tomatoes stir-fried until soft, poured into the Spanish mackerel stewed together for 10 minutes, until the soup is thick and white fish cooked, and then add monosodium glutamate, salt, pepper, seasoning, picking off the green onions, ginger, sheng into the alcohol pot, sprinkle the end of the cilantro, drizzle of sesame oil, heating the side of the food.
Mackerel pot stickers
Main ingredient: fresh big Spanish mackerel 1 (more than 200 grams)
Accessories: 200 grams of pork fat filling, dumpling flour (skin), chives
Seasoning: salt, chicken essence, pepper, green onion oil, water, each in moderation
Cooking method:
1, the Spanish mackerel meat minced into a puree, put into a vessel, and then into the pork filling, minced chives, salt, chicken essence, pepper, add a little water in a clockwise direction and mix well, that is, into the flavorful Spanish mackerel filling;
2, with dumpling skin package filling, sit in a pot on the fire to be hot oil, put the packaged pot stickers into the pot to fry half-cooked with a little starch water, cover the pot, cooked can be eaten.
Wahoo meatballs
Materials:
Scallion, ginger, spices, dried red chili peppers (do not eat spicy can not be used), salt, monosodium glutamate (preferably chicken broth) cooking wine, pasta sauce, cilantro and so on.
Steps:
1, the Spanish mackerel in addition to the gills clean, cut into an inch and a half long pieces, with cooking wine, noodle sauce, chopped green onions, seasonings fed for 10 minutes.
2, peanut oil in a pot, burn 7 into hot, under the onion, ginger stir fry a few times, add the noodle sauce (noodle sauce to see how much fish to use) two tablespoons to continue to stir fry flavor, add wine one or two or so stir fry for a few times, and then the Spanish mackerel into the pot to turn over for a few times, poured into the cool water (to do with the fish must be used to use the cool water, with the fish made of lukewarm and hot water with fishy taste, remember, remember!) Full over the Spanish mackerel, add ingredients, dry red pepper, salt, monosodium glutamate (or chicken essence), and so open the pot with medium heat smothered for about 10 minutes, turn off the fire. (Note: salt and monosodium glutamate (or chicken essence) smothered fish first half, and so off the heat after tasting the salty taste and then add the appropriate amount.)
3, cilantro cut inch section, and so off the fire poured into the pot, fish plate.
Dry roasted Spanish mackerel
Main ingredient: Spanish mackerel;
Accessories: ginger, green onion, garlic, luncheon meat, pickled peppers;
Seasoning: salt, monosodium glutamate, chicken essence, sugar, pepper.
Practice:
1, Spanish mackerel clean, in the fish body on each side of a few cross flower knife, with cooking wine, ginger, green onion, pepper marinade.
2, green onion cut into 4 cm long section, lunch meat, ginger, garlic cut into 0.5 cm size of the dice.
3, Spanish mackerel under the hot pan fry a little, leave a little oil in the pot, put ginger, garlic, luncheon meat diced, pickled peppers stir-fried, add a little fresh broth, and then into the Spanish mackerel, burned until the Spanish mackerel cooked into.
Pineapple Fish Clips
Main ingredient: Spanish mackerel;
Accessories: pineapple;
Seasoning: tomato salsa, white sugar, white vinegar.
How to do: 1, Spanish mackerel wash, with a knife blade into fish clip piece spare.
2, pineapple cut into thin slices, into the middle of the fish slices, pat dry powder, batter into the hot frying pan deep-fried until ripe, put into the plate, hooked into the tuned sweet and sour sauce that is ready.
Choke pot Spanish mackerel
Main ingredient: Spanish mackerel;
Accessories: dried chili peppers, peppercorns, green and red peppercorns, green onions;
Seasonings: salt, monosodium glutamate (MSG), chicken broth, sugar, pepper.
Practice: 1, Spanish mackerel cleaned, sliced into fillets, pat dry powder, into the frying pan fried until golden.
2, put a little salad oil in the pot, put ginger, garlic slightly fried a few times, then add pepper, dry chili, green and red pepper, shallots fried, add fried Spanish mackerel slices, seasoning, start the pot that is complete.
Wahoo dumplings
Practice:
1, Spanish mackerel stirred into the mud (skinned and boned, do not chop), five-flower stranded meat, fat and lean ratio of 1:1, the ratio of fish and meat 1:1 or 3:2;
2, pepper boiled in water, has been soaking and soak and so on the pepper water to cool;
3, cut all the fillings in 1/3 portion of the chopped chives, or chives yellow;
4, the pepper water and into the minced fish, stir, into the meat, salt (no MSG, as long as the salt is enough, you can be a little more) a little bit of sesame oil, flooded with a little bit of stuffing, packaged before and into the leeks;
5, wrapped up, down the pot to cook, and then a few moments to fish out can be.
Smoked Spanish mackerel
Materials:
1 Spanish mackerel (700-1000g), 1/2 teaspoon pepper (3g), 2 teaspoons balsamic vinegar (10ml),
2 slices ginger, 2 pieces green onion, 1 teaspoon (5g) minced ginger, 1 teaspoon (5g) five-spice powder, 1/2 teaspoon (8ml) cooking wine,
2 teaspoons (10ml) soy sauce. 2 teaspoons (10 milliliters), 2 teaspoons (10 grams) sugar, 320 milliliters (50 milliliters) oil
How to make it:
1. Wash the Spanish mackerel, and slice it open with a sharp knife from the backbone of the fish.
Clean it up and place the fish on a chopping board, and slice it diagonally into thick slices about 5 centimeters thick.
2. Place the fish slices in a bowl, add the sliced ginger, scallions and soy sauce (1 teaspoon, 5 milliliters), and marinate for 10 minutes.
3. Combine the cooking wine, sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 milliliters) in a saucepan.
Add 1 cup of water and simmer for 5 minutes. Serve in a bowl and set aside to cool.
4. Heat a deep fryer over high heat. When the oil reaches 80 percent of the way through (and smoke is visible above the surface of the oil),
put the fish slices into the oil and gently slide them through the chopsticks until the skin is lightly browned and the flesh is firm, then remove from the pan and drain.
5. Heat the oil in the wok again, fry the fish slices in the wok once more, fish out with a slotted spoon or strainer,
put it into the seasoning bowl immediately while it is still hot to absorb the flavor, and let it stand for more than 15 minutes, then you can serve it.
Vinegar stewed pink skin Spanish mackerel
Raw materials: 900 grams of Spanish mackerel.
Accessories: 150 grams of vermicelli, 50 grams of sliced pork, 2 eggs.
Seasoning: 10 grams of salt, 15 grams of cooking wine, 5 grams of monosodium glutamate, 20 grams of sugar, 5 grams of dried chili peppers, 3 grams of pepper, 50 grams of aged vinegar.
Production:
1, Spanish mackerel sliced into 1.5 cm thick spatula, add 5 grams of salt, monosodium glutamate (MSG), 2 grams of pepper, 10 grams of wine marinade for 1 hour.
2, will be marinated Spanish mackerel pat flour, hang the whole egg batter (first shot powder and then hang the paste, can make the paste hang more evenly, and fried when the paste is not easy to fall off) into the sixty percent of the oil in the heat of the medium heat deep-frying for about 3 minutes to a golden brown fish out.
3, add a little oil in the pot to heat, under the star anise, green onions, ginger burst pot, will be sliced pork, dried chili sautéed out of the flavor, cooking vinegar, add broth, sugar, the remaining wine, salt, pepper, seasoning, under the fried Spanish mackerel stewed on a small fire for 25 minutes, sprinkle green garlic pieces out of the pot.
Fish and Rice
Main ingredient: Spanish mackerel;
Accessories: corn kernels, cucumber, carrots, green beans, pine nuts;
Seasoning: salt, monosodium glutamate, sugar, chicken essence, wild peppercorns.
Practice: 1, Spanish mackerel gutted, cleaned and peeled, cut into 0.5 cm of small dices, with salt, egg whites, water starch marinade. Cucumber, carrot diced blanched spare, wild pepper juice spare.
2, frying pan under the oil heating, the Spanish mackerel into the pan, scattered pan.
3, frying pan into a little salad oil, add wild pepper juice, and then add salt, monosodium glutamate, sugar, chicken essence, add Spanish mackerel diced fried, thickening the pot, plate sprinkled with pine nuts can be.
Colorful Spanish mackerel silk
Raw materials: fresh Spanish mackerel
Instructions: fresh mushrooms, green and red peppers, yam
Eating Techniques: 1, the fresh Spanish mackerel to remove the bones and cut into small pieces, made into fish puree; 2, fresh mushrooms, green and red peppers, yam cut into julienne strips and blanch; 3, the mackerel puree processed and seasoned with salt, chicken powder, pepper, etc., made into fish silk; 4, the processed Spanish mackerel shredded, plus fresh mushrooms shredded, green and red pepper shredded, yam shredded together in the pan fried can be.
Pan-fried Spanish mackerel
Raw materials: fresh Spanish mackerel
Ingredients: eggs, flour
Eating techniques: 1, first fresh Spanish mackerel clean, cut diagonal knife block; 2, eggs into a homogeneous egg, plus seasonings coated in the Spanish mackerel blocks on the surface; 3, in the surface of the Spanish mackerel a little sprinkled with flour, marinate a few moments; 4, put in a pan with oil to pan fry can be.
Korean Spanish mackerel
Preparation materials:
1 Spanish mackerel, 3 pieces of soy sauce slices, 2 tablespoons of minced garlic, half a green onion, half a radish,
2 green bell peppers, 1 tablespoon of cooking wine, 1 ? tablespoons of sugar,
1 ? tablespoons of maltose
Korean chili sauce 2 tablespoons of chili pepper sauce, 1 spoon chili pepper, 1 tablespoon of soy sauce, monosodium glutamate, salt. Pepper flour a little, sesame seeds, cilantro.
How to make:
1. Prepare the seasoning first.
Prepare a vessel and put in the above amount of Korean chili sauce, chili noodles, soy sauce, sugar, maltose, cooking wine, garlic, monosodium glutamate, salt, pepper, and mix well.
2. Wash the Spanish mackerel, cut into the size of the picture, radish pieces are also cut into the Spanish mackerel approximate shape round, green onions cut a little larger, green pepper cut well.
3. put cooking oil, and when the oil is open, put ginger, and then put the water drained Spanish mackerel, fry for a few moments, and so on both sides of the fried feel a little yellow, put the Spanish mackerel into the water will be slightly submerged (do not put too much water), put the cut radish pieces.
4. Wait for the pot to boil, a ladle of soup from the pot, put in the prepared seasoning 1 kind, mix well, and then slowly sprinkle the seasoning on the fish, the rest of the soup into the edge of the edge, and then put the chopped green onions, peppers into the pot of slow simmering.
5. While simmering, you should use a spoon to pour the soup into the fish from time to time, and finally simmer until the pot is slightly soupy.
6. Finally, after serving, you can sprinkle some sesame seeds and cilantro on top.
Braised Spanish mackerel
Raw materials
Spanish mackerel, wine, green onions, garlic, chili lard, seasoning a little.
Process
1. Wash the fish, cut into pieces;
2. Put into a hot frying pan first frying until the fish skin is yellow see hard, fish out.
3. Add cooked lard, wine onions, garlic, chili peppers, seasoning stir-fry in the pot, and then put the meat broth to boil, put the fish in. Then simmer for about ten minutes with a small fire, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish pieces, that is.
Sophora Spanish mackerel balls
Main ingredients: fresh Spanish mackerel, fat, eggs, acacia
Seasoning: salt, monosodium glutamate (MSG), pepper
Methods: 1, Spanish mackerel fish, with fat chopped into a puree, put into a pot, add onion, ginger, water mix, and then add salt, MSG, pepper, egg whites, mix well. 2, pot of boiling water, hand Spanish mackerel squeezed into pills, rolled on the soaked and washed.
Spicy and sour Spanish mackerel balls
Materials: 200 grams of lean fresh Spanish mackerel, 100 grams of pork fat, 30 grams of parsley, eggs, onion and ginger, pepper water, salt, monosodium glutamate (MSG), pepper, broth, sesame oil, vinegar, each in moderation.
Methods:
(1) Spanish mackerel meat chopped into fine paste, put in the basin Xu Xu plus onion and ginger water, pepper water, stirring vigorously, and then add the fat minced meat, eggs, salt, monosodium glutamate, pepper and mix well.
(2) Add soup in the pot, the fish filling into a diameter of 2 cm of small round balls, slow fire will be boiling soup, beat off the foam, to be cooked balls, add salt, monosodium glutamate, vinegar, pepper, sesame oil, parsley, parsley, that is, into the end.