The production method of smoked Spanish mackerel, the meat of Spanish mackerel is prickly, delicious and nutritious. Every 100 grams of meat contains more than 0/9 grams of protein/kloc-and 2.5 grams of fat. The meat is compact and delicious. To say that this smoked Spanish mackerel tastes different, let's first look at the making method of smoked Spanish mackerel.
Method for making smoked Spanish mackerel 1 ingredient
Two Spanish mackerel
Onion amount
Octagonal 1
Ginger amount
Proper amount of soy sauce
Proper amount of sugar
A little salt
Proper amount of water
Spiced powder right amount
Proper amount of cooking wine
Proper amount of edible oil
Garlic right amount
Methods/steps
First, clean the fish and cut it into sections, then marinate it with salt, cooking wine, soy sauce, onion, ginger, star anise and garlic for 2 hours.
Drain the salted fish with paper.
three
Pour the marinated fish soup into a bowl, then add sugar and spiced powder, and then add a proper amount of water for later use.
Fry the fish in the pot until golden brown, and take it out to cool for later use.
Boil the soup in a pot and let it cool for later use.
Pour the fish into the pot and soak it for two hours (be careful to turn it over frequently).
After the fish is soaked, the juice is collected by fire.
How to make smoked Spanish mackerel 2: main ingredients Spanish mackerel 1 auxiliary oil 1 bowl of sugar 1 spoon of ginger, garlic, star anise and 2 spoons of shochu.
Steps of smoking Spanish mackerel
1, frozen Spanish mackerel is hard enough to be cut with a knife. Viscerate。 Wash away the blood.
2. Slice according to the thickness of the joint. Be sure to use a sharp knife.
3. Layers of code are put in a big bowl.
4. Put ginger slices, garlic slices and star anise.
5. Take a small bowl and pour 1 tablespoon of sugar.
6. Add soy sauce and shochu and mix well.
7. Pour it into the fish tank. Even with fish.
8. Cover and marinate for 8 hours.
9. After the fish is salted, add oil to the wok, and the depth exceeds the thickness of the fillets.
10, add fish fillets and fry thoroughly, while frying.
1 1, stir-fry until the sauce is red and serve.
Further reading: nutritional analysis of Spanish mackerel
1, Spanish mackerel has tender meat, delicious taste and rich nutrition, and is rich in protein, vitamin A, minerals and other nutrients;
2. Spanish mackerel has the effect of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma;
3. Spanish mackerel also has dietotherapy functions such as refreshing and anti-aging. Regular consumption will have a certain auxiliary effect on anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.
Method: Smoked Spanish mackerel 3 1. Clean the belly of Spanish mackerel, and remove the head and tail.
2. From the tail, cut the Spanish mackerel slices with a 45-degree knife, and the thickness is about 1 cm.
3. Peel ginger and garlic and grind them into fine powder for later use.
4. Mix light soy sauce, light soy sauce and beer with sugar, Jiang Mo and minced garlic to make pickled fish juice.
5. Roll each fish in the sauce and put it in a bigger pot.
6. Pour the remaining juice evenly on the fish fillets.
7. Turn the fish fillets frequently. This season, the room temperature is around 267 degrees. I marinated it for two hours and it was delicious.
8. Absorb the water in the marinated fish fillets with kitchen paper, and remove the minced ginger and garlic on the surface.
9, 80% hot oil into the pot, fried until golden and slightly dry.
Nutritional value of Spanish mackerel;
Spanish mackerel, which lives in the upper layer, swims very fast and likes to eat alive. Its meat is delicate, delicious and nutritious. Every100g of fish contains protein19g and 2.5g of fat. Besides fresh food, it can also be processed into canned or pickled products. The folks have the praise that "there are partridges in the mountains and seahorses have seahorses". Dalian people are quite creative in eating Spanish mackerel, and a series of famous snacks such as Spanish mackerel balls, Spanish mackerel stew cakes and braised Spanish mackerel have become a famous dish in Dalian.
1, Spanish mackerel has tender meat, delicious taste and rich nutrition, and is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients.
2. Spanish mackerel has the effect of benefiting qi and relieving cough, and has certain curative effect on weak cough and asthma.