Exercise:
1. After washing hairtail, cut it into sections over 10 cm and marinate it for about 10 minutes.
2. Take a clean small bowl, and pour in a proper amount of cooking wine and a tablespoon of soy sauce.
3. Pour in a tablespoon of sugar and mix well.
4. Pour proper amount of vinegar according to your preference, and mix well with proper amount of refined salt for later use.
5. Dip the hairtail slices in dry starch.
6. Add oil to the pot. When the oil is hot, put it into the hairtail section and fry it on low heat.
7. Fry one side, gently turn the hairtail section, and fry the other side until it is slightly yellow.
8. Put the hairtail aside, add the onion, ginger and star anise and stir fry.
9. Pour in the prepared sweet and sour juice.
10, simmer 10 minutes.
Ingredients: hairtail, mushrooms, salt, cooking wine, pepper, balsamic vinegar, 2 tablespoons soy sauce, 1/2 tablespoons soy sauce, 1 tablespoon sugar.
Exercise:
1. Wash hairtail to remove white phosphorus and internal organs, and cut into sections.
2. Wash and slice onions, garlic and mushrooms, shred ginger and slice peppers for later use.
3. Add cooking wine, salt, onion and ginger slices and a little pepper to the hairtail and marinate for 20 minutes.
4. Dip a thin layer of dry starch on the surface of pickled hairtail.
5. Heat the oil pan to 60% heat and fry the hairtail one by one.
6, the fire is changed to a small fire and fried evenly.
7. Fry until golden brown on both sides, and remove the oil control.
8. 2 tbsps of balsamic vinegar, 2 tbsps of light soy sauce, 65,438+0/2 tbsps of light soy sauce, 65,438+0 tbsps of white sugar and 2 tbsps of water starch, and mix well to make flavored juice.
9. Heat a little oil in the pot, add the onion and garlic slices and stir fry until the mushrooms are soft.
10, pour in fried hairtail, and add appropriate amount of boiling water until it is equal to hairtail.
1 1, bring the fire to a boil, turn it down and pour in the flavor juice.
12, until the soup is thick and wrinkles on the surface of hairtail are eliminated.
13. Sprinkle with pepper slices and parsley segments, turn off the heat and serve.
Ingredients: 500g hairtail, onion 10g, garlic10g, Erguotou15ml, soy sauce10ml, soy sauce10ml, 2g of salt, and sugar10.
Exercise:
1, eviscerate the hairtail, scrape off the head and tail, wash the skin, cut into sections and dry in the sun for later use.
2. Marinate the hairtail with shredded ginger, pepper and yellow wine for half an hour.
3. Drain the pickled hairtail with kitchen paper, and heat it with a small amount of vegetable oil in the pot.
4. Fry the hairtail section until golden on both sides, and remove it for later use.
5. Prepare a few cloves of garlic and cut a few pieces of ginger for later use.
6. Drain the excess oil from the pan and continue to heat it.
7. Add garlic cloves, ginger slices, pepper segments, soy sauce and soy sauce, then add a small amount of Erguotou, and finally add boiling water to cook.
8. Add the right amount of sugar and salt until the soup is almost dry.
9. Sprinkle shallots on the pot.
Ingredients: hairtail, pickled pepper, millet pepper, Korean hot sauce, garlic, ginger, cooking wine, soy sauce, pepper, cucumber, sugar, vinegar and salt.
Exercise:
1. Wash hairtail and cut into small pieces.
2. Add appropriate amount of starch into the hairtail section and stir well.
3. Put a little more oil in the wok and heat it to 80%.
4. Put the hairtail on it piece by piece.
5. Fry until the edges of the fillets appear brown.
6. Take the fried hairtail out of the pan, pour out most of the oil in the wok, leaving only a little base oil, and pour in pickled pepper, pepper, millet pepper and Korean hot sauce to stir fry.
7. Add appropriate amount of water or broth and simmer for 5 minutes.
8. Add the fried hairtail, add soy sauce, cooking wine and salt, simmer for 5 minutes and collect the juice.
9. Add appropriate amount of sugar and vinegar from the pot, add cucumber and burn for one minute.
Ingredients: hairtail, ginger slices, garlic and onion, soy sauce, rock sugar and a little salt.
Exercise:
1, cut hairtail into sections
2, soy sauce, rock sugar, salt and a little stir into a wet material.
3. Put the ginger slices in hot oil, fry the fish on both sides slightly, and add garlic and half onion.
4. First add 1 tbsp cooking wine to remove fishy smell, then add wet ingredients and gently shake the pan. Do not fry.
5, add water to cover the fish at one time, boil the fire and simmer until the water is dry.
6. Then add other onion segments and green pepper granules, and finally collect the juice out of the pot.
Ingredients: hairtail, ginger slices, cooking wine, water, soy sauce, soy sauce, sugar, a few drops of black vinegar, chicken powder and chopped green onion.
Exercise:
1. Wash hairtail, absorb water with blotting paper, cut into pieces, and turn it slightly with salt.
2. Heat the oil in the pot, remove the ginger slices and throw them away.
3. fry the fish in the pot until both sides are golden.
4. Add cooking wine, water, soy sauce, soy sauce, sugar and a few drops of black vinegar, and cook until it tastes good.
5, put some chicken powder, sprinkle with chopped green onion and serve.
From the network
Braised hairtail is a common food, salty and sweet, tender and delicious, with few thorns. Very suitable for the elderly, children and people who are afraid of fishbone.
Hairtail itself has less fishy smell, less thorns and is easy to cook. Whether it is dry-fried, braised, stewed or steamed, it is very delicious. And hairtail is cheaper than other marine fish. Briefly introduce our practice:
1, remove the head and viscera of the hairtail, wash it slightly, do not wash the scales, drain the water, add a proper amount of water, cooking wine and minced onion, ginger and garlic for about 20 minutes, and cut the onion, ginger and garlic into powder for later use.
2. Hang a thin layer of powder on the pickled hairtail, heat the oil to 70%, add hairtail, and remove it when the fish turns golden.
3. Put oil in a hot pan and cool, add onion, ginger and minced garlic to stir fry, add hairtail, salt, sugar, soy sauce, a little vinegar and cooking wine, and add water that doesn't pass fish.
When the soup is thick, it can be released and sprinkled with chives.
Precautions:
1, choose the last fresh, repeatedly frozen or moldy hairtail, which tastes bad or shapeless. It is best to choose a fish with a large and complete body, clear eyes and silver-pink scales.
2. The fried hairtail is finally wrapped with a thin layer of flour to make the meat tender. Frying hairtail before a small fire can not only fry the fish well, but also prevent it from being fried.
3, braised like to use fried sugar color, braised in many ways.
Braised hairtail products
Ingredients: fresh wild hairtail
Ingredients: onion, ginger, garlic, salt, cooking wine, oil, flour, sugar, soy sauce.
Exercise:
1. Wash hairtail, cut into sections, add cooking wine, a little salt, onion and shredded ginger, and marinate for 30-40 minutes.
2. Pickled hairtail absorbs water and is covered with a thin layer of powder.
3. Heat the wok to drain the oil, and dip the hairtail in flour.
4. Mix a bowl with half a bowl of water, 3 tablespoons of sugar, 2 tablespoons of soy sauce and 1 tablespoon of cooking wine.
5. Put a little base oil in the wok, add onion, ginger and garlic and stir fry.
6. Add the fried hairtail and stir fry a little. Then pour in the prepared sauce, bring to a boil, and simmer for a while to make the hairtail more tasty.
7. When one third of the soup is left, change the fire to collect the juice, and the soup can be collected.
8. Set the plate, and the delicious braised hairtail will be served! !
Tip: Clean hairtail, especially the black film in the belly of fish must be removed, otherwise it will be bitter.
First, cut the hairtail into 5 cm sections, and simmer the cutting knives, salt and cooking wine on both sides for about 10 minutes.
Second, put oil (a little) in the spoon, pat dry flour on both sides of the swordfish section, fry it in the pot until it is brown, and take it out for later use.
3. Add oil to the pot, saute shallots, ginger and garlic, add saury, add hot water (preferably over the fish), cook wine, sweet and sour sauce, and simmer for about 10 minutes on low heat, then collect juice, sprinkle with minced garlic and take out the pot.
The second method is to change the horizontal and vertical lines on both sides of the swordfish and simmer with salt and cooking wine for about ten minutes. 2. Add oil to the spoon and fry both sides of swordfish with flour until brown. Out of the pot for later use. 3. Add oil to the spoon, add pepper, aniseed, pepper, onion, ginger and garlic. Add saury, hot water, yuba soaked in advance, salt, sugar, vinegar, cooking wine and soy sauce. (It is advisable to cover the main ingredients with water. ) Bring the fire to a boil and turn it to a slow fire for about ten minutes. Collect juice over high fire, add pre-fried peanuts before taking out the pan, and take out the pan.
Hairtail is not only nutritious, but also has the effects of lowering cholesterol, warming stomach, tonifying deficiency, moistening skin and beautifying face. Eating nutritious food that is not fat is a good helper to lose weight. This fish is tender, fat and delicious. This kind of fish has no fine spines except a big bone spur in the middle, which is very suitable for children and people who are afraid of fishbone. Braised hairtail is tender, salty and sweet, which is popular among the elderly and children. The method is actually very simple. Let me share it with you.
Preparation materials: hairtail 400 grams of ginger, garlic and onion dried Chili (appropriate amount)
Cut the onion into sections and dice the onion.
Shred ginger.
Pat garlic loosely and cut it into dices. Cut the dried pepper into sections.
Wash hairtail and cut into sections. Add 1 teaspoon salt and 1 teaspoon cooking wine.
Add scallion and shredded ginger, mix well and marinate for 15 minutes.
Put hairtail in starch and roll until it is covered with starch, so that it won't stick to the pan and leak oil when frying fish for a while.
Put oil in the pan, add hairtail and fry over medium heat.
Pay attention to turn over, fry until the surface is golden and crisp, and take out the pot.
Leave a little base oil in the pot, add ginger, onion, garlic and dried Chili, and stir-fry until fragrant.
Bring the fish in.
Add 1 tbsp cooking wine, 1 tbsp soy sauce, a few drops of soy sauce, 1 tbsp sugar.
Stir fry evenly.
Add half a bowl of boiling water.
Cover and cook for 8 minutes, turning once in the middle.
After 8 minutes, the juice is collected by the fire.
Collect the soup until it is thick, add 1 teaspoon of balsamic vinegar and appropriate amount of pepper, stir well, and take out the pot.
Dish and sprinkle with chopped green onion. Delicious braised hairtail is ready, and friends who like it will try it quickly!
Braised hairtail is a famous home-cooked dish in China. Its meat is tender and plump, with less thorns and delicious taste. It has rich nutritional value in Xian Yi. The spring of the year of the dog is coming. There must be "fish" at the New Year's Eve dinner every year. Now, let's learn the practice of braising hairtail and show it to our family at home for the New Year ~
Braised hairtail 1:
Ingredients: hairtail, ginger, garlic, pepper, soy sauce, cooking wine, salt and sugar.
Exercise:
1. After washing hairtail, use scissors to help remove gills, then pull it out by hand, cut it into small pieces and put it in a bowl for later use.
2. Cut the pepper, cut the ginger into thick slices, and pat the garlic flat.
3. Put the oil in the pot. When the oil is hot, add hairtail pieces and 1 teaspoon salt, stir-fry thoroughly and turn over. Fry until golden on both sides.
6. Add green pepper rings and ginger and garlic and stir fry. Add soy sauce, cooking wine and sugar and stir-fry for a while until the soup is thick.
Braised hairtail practice 2:
Ingredients: hairtail, ginger, garlic, pepper, soy sauce, rice wine, salt and sugar.
Exercise:
1. Wash hairtail, cut off fishbones and fins on the back, cut into sections, and marinate with salt 10 minutes.
2. Cut ginger, garlic, green pepper, red pepper and onion into sections for later use.
3. Fry the hairtail on both sides until golden brown, add rice wine and soy sauce, add appropriate amount of water, and add ginger and garlic.
5. After boiling for 2 or 3 minutes, season with salt, sugar, vinegar and chicken essence, and then add green pepper.
6. When the soup begins to thicken, add the onion and collect the juice on the fire.
Today, I teach you to cook braised hairtail, which is not only delicious, but also unique. We add sweet noodle sauce to the seasoning, and the cooked hairtail has a strong sauce flavor, salty and delicious, and slightly sweet.
Need materials
Ma Xiansen is good at making hairtail, which is different from ordinary fish, so he eats differently. Today, let's see how to make hairtail with Ma Xiansen: ingredients: hairtail 1.5 kg, 2 slices of onion, 2 slices of ginger, 2 slices of star anise and 2 cloves of garlic. Salt 2g, vegetable oil, sugar, cooking wine, vinegar, soy sauce, soy sauce. Scrape the skin of hairtail, wash, cut into sections and drain. Pour some oil into the pan, add hairtail and fry until both sides are golden (turn over). Pour a little oil into the pot, add onion, ginger, garlic and star anise and stir-fry slightly. Add soy sauce, soy sauce, sugar and a small bowl of cold water. Add the fried hairtail, add cooking wine and salt, cover the pot, and simmer for about 5 minutes.
Isn't it delicious? Let's have a try. It's too delicious to stop.
Hairtail is ready. It's delicious. It's delicious.
Hairy hairtail has less coarse spines and rich nutrition. Has the effects of invigorating spleen and benefiting qi, warming stomach and nourishing liver, moistening skin and benefiting qi, nourishing blood and strengthening body. Suitable for weak people, such as dizziness, shortness of breath, fatigue, malnutrition, etc., especially for people with weak spleen and stomach, indigestion and dry skin. So people with bad appetite can eat hairtail. This dish with honey and hairtail tastes a little sweet, delicious and beautiful. You can learn to cook it for your family.
Hairtail material in honey sauce: 500g hairtail, 2 tbsps honey, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves garlic, cooking wine 1 tablespoon, pepper 1 teaspoon and soy sauce 1 tablespoon.
Hairtail removes the head, tail and internal organs, and cleans the black membrane of the abdomen, which has a strong smell. Cut into sections, with 3 knives on each side of hairtail section.
Heat the oil in the pot to 80% heat, fry the hairtail section one by one until golden brown, and take out and control the oil for later use. If the amount of oil is small, fry it in two batches.
Pour the oil out of the pan, leave some oil, add onion, ginger and garlic, and stir-fry until fragrant.
Into the hairtail section, pour a proper amount of hot water, add cooking wine, soy sauce, honey and pepper, bring to a boil over high heat, and turn to low heat to taste.
When there is a little soup left in the pot, turn off the fire and take it out and put it on the plate.
Tip: 1. The oil temperature is higher when frying hairtail, and it is easy to fry hairtail when the oil temperature is low. 2. Fry hairtail until golden brown. 3. Cook hairtail on low heat.