1. tomato stewed Spanish mackerel
Materials: 300 grams of peeled tomatoes, 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 with pepper oil hot, add chopped green 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, pick off the green onion, ginger, sheng into alcohol pot, sprinkle the end of cilantro, sprinkled with sesame oil, heating the edge of the food.
Featured points:
1. Tender Spanish mackerel, tangy soup, tomato flavor, half soup and half vegetables, salty and slightly sour. Spanish mackerel in the tomato sour flavor more fresh. Tomatoes are nutritious, per 100 grams of fresh fruit containing 94 grams of water, protein 0.6-1.2 grams, carbohydrates 2.5-3.8 grams, as well as vitamin C, carotene, mineral salts, organic acids and other trace elements. According to Chinese medicine, tomato is flat, sour and sweet, with thirst and fluids, stomach and digestion, clearing heat and detoxification and other effects.
2. tomatoes another spoon slightly fried, to be Spanish mackerel stewed when adding, can go to its acidity
2. five spice smoked fish
The fish section cleaned up, split into two slices, and then cut into the appropriate size block, dry moisture; onion and ginger half of the chopped end of the rest of the ginger and scallion section.
Put the fish pieces in a bowl, add ginger slices, scallion segments, salt, a little soy sauce marinade for a quarter of an hour.
Oil on a high flame to eighty percent heat, into the fish, deep-fried to golden brown when the fish, filtered dry oil to be used.
The frying pan on high heat, put onion and ginger, add a small half cup of water, put sugar, soy sauce, vinegar boiling, pour into the fried fish, will be changed to medium heat to collect dry marinade, dripping with sesame oil, out of the pan on a plate, sprinkled with five-spice powder can be.
3. five smoked Spanish mackerel
This smoked fish is not smoked out, is the fish after frying soaked into the seasoning, eat a little bacon flavor. It can be eaten hot or cold.
Ingredients:
1 Spanish mackerel (700-1000g), 1/2 teaspoon pepper (3g), 2 teaspoons balsamic vinegar (10ml), 2 slices ginger, 2 green onions, 1 teaspoon minced ginger (5g), 1 teaspoon five-spice powder (5g), 1/2 tablespoon cooking wine (8ml), 2 teaspoons soy sauce (10ml), 2 teaspoons sugar (10g), 320ml oil (50ml). 毫升（实耗50毫升）
Practice:
1. Wash the Spanish mackerel, cut through the spine of the fish with a sharp knife, clean the fish, place it on a cutting board, and slice it diagonally into thick slices of about 5 centimeters thick.
2. Place the fish slices in a bowl, add the 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, transfer to a bowl and set aside to cool.
4. Heat a deep-fryer over high heat. When the oil reaches 80 degrees Fahrenheit (with visible smoke rising from the top of the oil), place the fish slices in the oil and gently slide them apart with 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, put the fish slices into the wok and fry them again, fish them out with a slotted spoon or strainer, put them into a seasoning bowl to absorb the flavor while they are still hot, and leave them there for more than 15 minutes, then serve them.
4. choke pot Spanish mackerel
Main ingredient: Spanish mackerel; Accessories: dried chili peppers, peppercorns, green and red peppercorns, scallions; Seasoning: salt, monosodium glutamate (MSG), chicken broth, sugar, pepper.
Practice: 1, Spanish mackerel clean, 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.
Features: color, flavor and shape.
5. dry roasted Spanish mackerel
Main ingredient: Spanish mackerel; auxiliary ingredients: ginger, green onion, garlic, luncheon meat, pickled peppers; seasoning: salt, monosodium glutamate (MSG), chicken essence, sugar, pepper.
Practice: 1, Spanish mackerel clean, in the fish body on each side of a few cross cuts, with cooking wine, ginger, scallions, pepper marinade. 2, scallions 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 put the Spanish mackerel, burned until the Spanish mackerel cooked into.
Features: tender Spanish mackerel, dry and fragrant moist. (Note: When the Spanish mackerel is fried, the oil temperature should not be too high, and the frying time can be a little longer.)
Wahoo Fancy Eating
Main ingredient: Spanish mackerel; Accessories: corn kernels, cucumber, carrots, green beans, pine nuts; Seasoning: salt, monosodium glutamate, sugar, chicken essence, wild mountain pepper. Practice: 1, Spanish mackerel gutted, washed and peeled, cut into 0.5 cm of small dices, with salt, egg white, water starch marinade. Cucumber, carrot diced blanch standby, wild pepper juice standby. 2, frying pan under the oil heating, the Spanish mackerel into the pan, scratch the 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 stir fry, thickening pan, plate sprinkled with pine nuts can be. Taste characteristics: color and lustre refreshing, Spanish mackerel tender.
6. Spanish mackerel water
Spanish mackerel has a refreshing and anti-aging therapeutic functions, eating on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia, etc. will have a certain auxiliary effect. Spanish mackerel meat thick thorns can do dumplings, Spanish mackerel balls, Spanish mackerel braised cakes, smoked Spanish mackerel, braised Spanish mackerel and so on.
It is the first time I do fish stuffed dumplings, while doing the side to ask for advice, the phone bill did not spend a lot of money, the effect is really good, that is, picking fish thorns in the left hand index finger cut, minor injuries are not on the line of fire, put on a band-aid, put on medical gloves, continue to fight. The effort was not in vain, the flavor is fresh, tender, crisp, smooth and delicious.
Materials: Spanish mackerel, a little pork, leeks, green onions and ginger, cooking wine, pepper water (boiled and cooled)
Practice: Spanish mackerel peeled and de-pricked, chopped fine, participate in chopped pork, put a small spoonful of cooking wine, add pepper water Xu Xu, stirring in one direction until the hair viscous, and then add the wine and vegetables, and continue to stir, put the oil, salt, and finally put a little sesame oil, the stuffing is good, the package, I do not have to say it.
7. Spanish Mackerel Dumplings
Main Ingredients: White Noodles
And Noodles: Put a little less salt in the noodle when you make it and the hardness of the noodle is medium.
Dumpling filling: Spanish mackerel take meat chopped with the right amount of water, (pepper, dashi soaked into the water is better) side slowly add water while stirring constantly, until the meat and water fully stirred,
at this point put an egg, put ginger, continue to stir. Then put monosodium glutamate (MSG), salt, continue to stir, then the fish gradually viscous thickening,
Followed by sesame oil, lard, peanut oil. The ratio is 1:3:7. continue to stir.
After stirring, add the prepared chives and stir in one direction.
Tips: When you make dumplings, the skin should be big and thin, and the filling should be big. Dip the dumplings in sesame oil and vinegar.
Addition:
Skinning: Slice the Spanish mackerel into two pieces, one with spines and one without. Then skin down meat up put flat and slice the meat off, or scrape it off, with a knife.
8. Korean style Spanish mackerel
The following Korean style applies not only to Spanish mackerel, but also to carp, crucian carp.
I usually like to make it with small carp.
Preparation materials:
1 Spanish mackerel, 3 slices of sauce, 2 spoons of minced garlic, half a green onion, half a radish,
2 green peppers, 1 spoon of cooking wine, 1 and a half spoons of sugar,
1 and a half spoons of maltose (the addition of which is significantly different in color and taste). ^^* about maltose has been described above, please refer to)
Korean chili sauce 2 tablespoons, chili noodles 1 tablespoon, 1 tablespoon of soy sauce, monosodium glutamate, salt, a little pepper, sesame seeds, coriander.
How to make:
1. Prepare the seasoning bar first.
Prepare a vessel and put in the above amount of Korean chili sauce, chili noodles, soy sauce, sugar, maltose,
wine, minced garlic, monosodium glutamate, salt, pepper, and mix well.
2. Wash the Spanish mackerel, cut into the size of the picture, radish pieces also cut into the Spanish mackerel approximate shape round,
Scallion cut slightly larger, green pepper cut.
3. Put the cooking oil, and when the oil boils, put in the ginger, and then put in the water to drain the Spanish mackerel, fry for a few moments,
And so on both sides of the frying feeling slightly yellow, put in the water to the Spanish mackerel will be slightly submerged (do not put too much water), put in 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 to
fish, the rest of some into the edge of the soup, and then put the chopped green onions, green peppers into the pot of slow simmering.
5. While the fish is simmering, you should use a spoon to pour the soup into the fish from time to time,
and finally simmer the fish until there is a little bit of soup in the pot.
6. When you finally plate the fish, you can sprinkle some sesame seeds and cilantro on top.
9. Spanish mackerel new approach
Yesterday the stomach aches all night, finally determined if possible to cook and eat by yourself, eat some people eat rice!
The fish washed and cleaned to remove the head and skin, cut the meat into four slices, and then put a variety of seasonings simmering for fifteen minutes, and then preheat the pot to put onion frying, when the top of a little white when turned, this is a very simple meal, can soon be on the pot of hello, with my favorite broccoli! It's really a bit of a Western flavor, hehehe Unfortunately, I was too hungry, so I didn't have time to take pictures, but it's really delicious and cheap, and it doesn't cost more than 5 bucks! Unfortunately, volunteered to do night snacks for Qian Qian to comfort her, this guy but eat the belly round, haha I do not know the future can not make today's effect! But there's nothing wrong with that, you can always eat new dishes!
10. braised Spanish mackerel first:
Main ingredient: a Spanish mackerel auxiliary: a number of green onions, ginger slices, garlic, red chili 2, star anise (the north said seasoning) a seasoning: oil \ salt \ wine \ rice vinegar \ sugar \ chicken essence (monosodium glutamate) \ beer, wine, or water practices: the first step: the Spanish mackerel clean up, pay attention to be sure to be fish have not been frozen when the fish skin scraped clean, because there is no fish, but also the skin, and the skin of the fish, and the skin of the fish, and the skin of the fish, and the skin of the fish. clean, because the fish without scales in the deep sea is very dirty, the skin has a lot of bacteria, scraped clean and cut into fish segments, but in the middle of the cut everything, so that the fish segments are much thinner. The second step: the pan is hot, pour oil (pour more oil) burned to seventy percent heat, will be ready to put a small amount of fish segments into the oil, frying into yellow, do not put too much at a time, easy to get drunk, four or five times into the frying, the oil pan into a container can be used to do other dishes, can not be wasted, oh, the pot only stay in the usual amount of oil used in stir-frying vegetables can be. The third step: the pan-fried fish section all into the pot, pour wine, then pour vinegar, sugar, slowly turn well, and then the onion, garlic, and ginger red pepper into the pot, pour soy sauce, the most critical step is to be a beer or wine, poured into the pot, the fish can be soaked through, if there is no wine, with water, and then into the salt, cover the pot and boil to the water is almost dry when it can be put into the pot with chicken essence. Oh, a delicious braised fish section is ready, very rice, do not believe you also try.
11. braised Spanish mackerel second:
Selected Spanish mackerel 2, looking for Spanish mackerel, look at the freshness of the fresh, from the eyes can be distinguished, red-eyed do not choose. Cut into one-inch long sections and then burst the pot, this everyone will, but remember! Oil temperature should be more than 100 degrees, put in the onion segments, seasonings, pepper, ginger sugar (ginger made of sugar) stir fry. Then add the Spanish mackerel. If it goes well, you'll be able to see the fire in the wok ~ lol, and of course, don't forget the cooking wine and vinegar. In the pot, put oyster sauce, soy sauce to the right amount, a little ginger portion, a number of vermicelli. Add water, high heat and smother, turn down the heat, smother 10 minutes to the critical moment, please put a spoonful of shrimp paste, a spoonful of sesame sauce, a piece of fermented bean curd into the pot! To red curd ah ~ radish (you can also use leeks, as to why use radish ~ eat you know it ~) a number of continue to stew for 10 minutes ` ~ with continue to turn ah ~ do not hu ~ Oh ~ OK out of the pot.
12. Pineapple fish folder
Main ingredient: Spanish mackerel; Accessories: pineapple; Seasoning: tomato sauce, sugar, white vinegar. Practice: 1, Spanish mackerel washed, with a knife blade into fish folder slices spare. 2, pineapple cut into thin slices, into the middle of the fish slices, patted with dry powder, batter into the hot frying pan fried to maturity, put into the plate, hooked into the tuned sweet and sour sauce that is ready. Characteristics: bright red color, sweet and sour, pineapple flavor.