Bayu is the common name of Spanish mackerel, and Yuba is the juvenile puffer fish.
The source is Cynanchum serratum, an animal of CYPRINIDAE. Location: Yunnan, Jiangxi and Hainan Island.
Sexual taste is sweet, hot and slightly toxic. Entering spleen and kidney meridians.
Efficacy of yang, warming the middle and tonifying deficiency.
The so-called little poison, it's harmless to the body.
It should be noted that the Spanish mackerel tastes fishy, so it is necessary to use seasonings to remove the fishy smell and enhance the fragrance!
1, clean meat with Spanish mackerel, you can make dumplings! The taste is very good, so we should reuse pepper water and lard.
2. Cut the back of Spanish mackerel, marinate it, fry it and dry it, mix the meat with sauce and brew it into the belly, close it, wrap it in tin foil and put it in the oven.
Bayu fish balls
Ingredients: fresh octopus, leek, onion, ginger, coriander, salt and monosodium glutamate oil.
Production process: chop off the head and tail of the octopus, remove the bones and peel off the skin.
Note: clean the thorns, otherwise it will be unpleasant to eat (fortunately, there are not many barbs, and there are two rows of small thorns between the abdomen and the loin)
Cut the onion and ginger into powder, mix it into the fish and chop it into mud with a kitchen knife. The amount of onion and ginger is according to personal preference. Don't put too much to change the taste!
Note: Chop while mixing water. Fish is very draught. If you feel that the knife is heavy, mix some water into it (you can use a meat grinder, but you can't guarantee the taste, but you should work hard. It's especially delicious when you make it! Haha)
Pick and wash leek, cut it into 4~5 mm pieces, add chopped fish, beat an egg, add salted monosodium glutamate and twist it evenly with chopsticks.
Note: the ratio of leek to fish should be well controlled, and there should not be too many leeks, otherwise it will not become pills.
Stir-fry the onion and ginger, and add more water (it should be as much water as jiaozi).
Pay attention to the flameout ~ ~ ~ ~ ~ ~ (Be sure to fish balls when the water is not hot, or you will be waiting to drink the soup! )
Use a small spoon to put the fish ball stuffing into the pot, and each spoon is a fish ball!
Then you can fire and pull ~ ~ ~ ~ ~ ~ ~ ~
Then boil and pull ~ ~ ~ ~ ~ ~ ~
Then add seasoning to the soup and a little soy sauce to adjust the color.
Add coriander to make a green head ~ ~ ~ ~ ~ Don't like coriander.
Smoked bass
1, Bayu cut into pieces, slightly thinner. 2, flooding juice: soy sauce, sugar, star anise, pepper, onion, ginger. (The amount of various ingredients can be selected according to your own preferences) 3. Fried fish: fry the fish until it is 70% mature, remove the fish from the pot and put it in the seasoning juice immediately. 4, stewed fish: the bottom of the pot is covered with cabbage, put the fried and flooded fish into the pot, add the seasoning juice, stew until the soup is dry.
Stewed Spanish mackerel with tomatoes
Ingredients: peeled tomatoes 300g, fresh Spanish mackerel 1 strip (about 750g), onion slices, ginger slices, pepper oil, cooking wine, salt, monosodium glutamate, broth, pepper and sesame oil.
Practice: 1. tomato is cut into hob pieces, Spanish mackerel is eviscerated, gills are washed, and thick pieces are cut with oblique knife.
2. Add pepper oil120g to the sliding spoon, heat it, put the Spanish mackerel pieces one by one, fry them hard on both sides, add onion and ginger, cook the cooking wine, add 750g of broth, bring to a quick boil, and simmer.
3. Heat another spoon with pepper oil, add chopped green onion and cook, that is, add tomatoes and stir-fry until soft, pour them into Spanish mackerel and stew together for 10 minute, then add monosodium glutamate, salt and pepper to taste, remove onion and ginger, put them into an alcohol pot, sprinkle coriander powder and sesame oil, and eat while heating.
Features: 1. Spanish mackerel is fresh and tender, the soup is fragrant, the persimmon is fragrant, it is half soup and half vegetable, and it is salty and slightly sour. Spanish mackerel is more delicious in the sour flavor of tomatoes. Tomatoes are rich in nutrition. Every100g of fresh fruit contains 94g of water, 0.6-1.2g of protein, 2.5-3.8g of carbohydrates, and trace elements such as vitamin C, carotene, mineral salts and organic acids. Traditional Chinese medicine believes that tomatoes are flat in nature, sour and sweet in taste, and have the effects of quenching thirst, promoting fluid production, invigorating stomach and promoting digestion, and clearing away heat and toxic materials.
2. Stir-fry tomatoes in another spoon, and add them when the Spanish mackerel is stewed, so as to remove its sour taste.
Two Spanish mackerel, a catty and a half! Tidy it up, cut it into 2-3 cm sections,
Put the oil in the pan, heat the fish until the heat is low, slowly fry for a while, open a bottle of beer after the meat turns white, and pour it into1/3-1/2.
Bottle, without fish, then add salt (a small amount), soy sauce (a small amount), sugar, onion, ginger, and collect the juice on medium fire! It should not be too salty, or it will cover the umami flavor!
The recipe of spiced smoked fish, see if it works.
Clean up the fish section, split it into two pieces, cut it into pieces of appropriate size, and dry it; Cut half the onion and ginger into powder, and cut the rest into ginger slices and onion segments.
Put the fish pieces in a bowl, add ginger slices, onion segments, salt and a little soy sauce and marinate for a quarter of an hour.
Heat the oil to 80% heat on high fire, add fish pieces, fry until golden brown, take out, and drain the oil for later use.
Stir-fry the wok, add minced onion and ginger, add half a cup of water, add sugar, soy sauce and vinegar to boil, pour in the fried fish pieces, drain the marinade over medium heat, pour sesame oil on it, take it out of the pan and put it on a plate, and sprinkle with spiced powder.
Spanish mackerel with garlic shoots
Practice: First fry the Spanish mackerel slightly and turn it over a few times, then stir-fry the onion and ginger, add water, pepper, salt and pre-prepared ingredients (soy sauce, vinegar, cooking wine) for about 20 minutes, and then add garlic bolts for about 5 minutes to take off the pot.