Materials: 300 grams of peeled tomatoes, fresh Spanish mackerel 1 (about 750 grams), green onion, ginger, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper, sesame oil, moderate amount of each.
Practice:
1, tomato cut rollerblade block, Spanish mackerel to remove viscera, gills, clean, oblique knife cut thick block.
2, slippery spoon with pepper oil 120 grams of hot, the Spanish mackerel blocks one by one into the two sides of the frying hard, add green onions and ginger, cooking wine, with the addition of 750 grams of broth burning hot, slow simmering stew.
3, another spoon plus pepper oil hot, add chopped green onion a cooking, that is, add the 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 onions, ginger, sheng into alcohol pot, sprinkle the end of the cilantro, sprinkled with sesame oil, heating the side of the food.
Featured points: 1. Tender Spanish mackerel, fragrant 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. Chinese medicine believes that tomatoes are flat, sour and sweet taste, with thirst and fluids, stomach and digestion, heat detoxification and other effects.
Two, Spanish 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 minced;
Seasoning: Salt, chicken essence, pepper, green onion oil, water in moderation;
Cooking method:
1, will be the Spanish mackerel meat chopped into a puree, put into vessel, and then into the pork filling, minced leeks, salt, chicken essence, pepper, add a little water in a clockwise direction and mix well, that is, into a delicious Spanish mackerel filling;
2, with dumpling skin package filling, sit in a pot on the fire until the oil is hot, put the packaged pot stickers into the pot and fry half-cooked with a little starch water, cover the pot, cooked can be eaten.
Three, Spanish mackerel balls
Materials: chopped green onion, ginger, spices, dry red pepper (can not be used), salt, monosodium glutamate (preferably chicken essence) wine, pasta sauce, cilantro and so on.
Steps:
1, the Spanish mackerel in addition to the gills clean, cut into one and a half inches long pieces, with wine, noodle sauce, chopped green onions, seasonings fed for 10 minutes.
2, peanut oil in a pot, burn 7 hot, under the onion, ginger stir fry a few times and add the noodles sauce (noodles sauce to see how much fish with) two tablespoons continue to stir fry flavor, add wine one or two or so stir fry a few times, and then the Spanish mackerel into the pot to turn a few times, pouring into the cool water (to do 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) smother the fish first half, and so off the fire after tasting the salty taste and then add the appropriate amount.)
3, cilantro cut inch segments, and so off the fire poured into the pot, the fish on a plate.
Four, dry roasted Spanish mackerel
Main ingredient: Spanish mackerel;
Accessories: ginger, green onion, garlic, luncheon meat, pickled peppers;
Seasoning: salt, monosodium glutamate, chicken essence, sugar, peppercorns.
Practice:
1, Spanish mackerel cleaned, 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 frying 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 to Spanish mackerel cooked into.
Five, pineapple fish folder
Main ingredient: Spanish mackerel;
Accessories: pineapple;
Seasoning: tomato salsa, white sugar, white vinegar.
Practice:
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, patted with dry powder, hanging batter into the hot frying pan fried to maturity, put into the plate, hooked into the tuned sweet and sour sauce that is ready.
Six, choking 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 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.
Seven, Spanish mackerel dumplings
Practice:
1, Spanish mackerel stirred into the mud (peeled and de-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, peppercorns boiled in water, has been bubbling and soaking and so on peppercorns water cool;
3, cut all the fillings in 1/3 portion of the minced chives, or chives;
3, cut all the filling of the chive minced, or chives;< /p>
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, before wrapping and into the chives;
5, wrapped up, down the pot to cook, and then a few moments to fish out can be.