● mackerel head and tail: fish head a cut two pieces, each piece of each chopped 5 pieces (1 piece of the brain, 2 pieces of the foot, under the steak 1 piece), fish tail (dumping water) chopped into a 0.6 ￣ 0.7 cm thick long strip 5 ￣ 6, the oil pot boiled to seventy percent of the heat, into the onion knots burst incense, pushed the head and tail shaking the pot slightly fried; sprinkled into the lid of the yellow wine simmering, add white wine, rice wine to boil rolled over the fire, changed to the middle heat, or simmering to a small fire cooked to the head of the fish skin fat for the degree; and then and then roll with high fire, dripping into the wet starch, with a thin gravy, dripping into the amount of lard, so that it is uniform, into the green garlic, out of the pot to fill the pot. Braised dump water, under the steak, belly cooking method is basically the same as this.

● braised toro roll: mackerel intestines rich in unsaturated fatty acids, which is the matrix of brain cells (about 60%), is the cornerstone of the wisdom of the mind, and can reduce cholesterol and the incidence of cerebral hemorrhage, therefore, is a flavor of the young and old savory and wonderful food, the practice is to remove the bitter bile, take out the intact fish intestines, dissected along the length of the length of the intestines, put in the water to tear off the intestinal coating washed, drained, and cut into 3 cm in length, the intestinal segments Into the container, add salt, vinegar repeatedly stirred to wash, placed into the boiling casserole boiling crispy, fish out, and then a hot frying pan, add lard, popping scallion knots; and then pushed into the fish intestines, sprinkled into the yellow wine slightly simmering, and then with a high flame, rolling sprinkled a small amount of cornstarch, mixing, and then add a small amount of lard, mixing, fishing out the scallion knots, adding green garlic that is to become.

● Fried slices of green fish: the fried slices of green fish in the "Tuning Dingji", without lard, with an elegant flavor: marinate the slices of clear fish with soy sauce, add soybean flour, egg white, stir fry in a frying pan, add asparagus, mushrooms or celery stalks and other fried, and then add green onions, pepper that will be completed.

●Smoked fish: mackerel in the middle, every 6￣7 cm diagonally cut 1 piece, add soy sauce, yellow wine, mix well, the fish pieces scattered into the hot oil pot, repeatedly fried to golden brown, crisp appearance, then fish; in the frying of fish at the same time, the other oil rolling hot pot, into the onion knots, ginger, and fennel, frying the flavor, add white soup, soy sauce, sugar, yellow wine, monosodium glutamate, rolled to the thick, fat mellow marinade, poured into the plate, hot into the fried Fish pieces, roll evenly, cut into pieces. Some people say that "three offerings of mackerel, the beauty of the pressure of a hundred treasures", in fact, can also be renewed on the eight words: "strong body to prevent disease, the puzzle to add God"!

1. mackerel in addition to rich protein, fat, but also rich in selenium, iodine and other trace elements, so there is anti-aging, anti-cancer effect;

2. fish meat is rich in nucleic acid, which is necessary for human cells, nucleic acid food can slow down the aging process, to assist in the treatment of disease.

Edit paragraph suitable for the crowd

General population can be eaten

1. Suitable for all kinds of edema, hepatitis, nephritis, foot qi feet weak people eat; suitable for weak spleen and stomach, insufficient qi and blood, malnutrition of people to eat; suitable for hyperlipidaemia, high cholesterol blood, arteriosclerosis people to eat.

2. It should not be consumed by those who have heat in the spleen and stomach, and should be avoided by those who have itchy skin disease, internal heat, urticaria and ringworm.

Edit Food Compatibility

Mackerel should not be eaten with plums; mackerel should not be fried with beef or mutton oil; it should not be eaten with jingzhi, atractylodes, cangzhu.

Editorial cooking guide

1. mackerel can be braised, dry-roasted, stewed, sweet and sour or cut into sections and smoked, can also be processed into strips, slices, pieces to make a variety of dishes;

2. The trick to collect the mackerel: right hand holding the knife, left hand holding down the head of the fish, the knife from the tail to the head of the force to scrape off the scales, and then the gills of the fish with your right hand, thumb and forefinger digging the fish, using scissors to cut the gills from the mouth to the umbilicus. mouth to the navel eye to cut open the abdomen, dig out the internal organs, rinse with water, the black membrane of the abdomen with a knife to scrape, and then rinse.

The radish vinegar fish practice details cuisine and efficacy: Shanghai cuisine qi regulating recipes malnutrition recipes

Flavor: sweet and sour taste Craft: braised

The radish vinegar fish preparation materials:

Main ingredient: 200 grams of mackerel, 100 grams of carrots

Substantive ingredients: starch (fava beans) 10 grams

Seasoning: monosodium glutamate (MSG) 1 g, vinegar 15 grams, the carrots 100 g

Seasonings: 1 grams.

Teach you how to do turnip vinegar fish, how to do turnip vinegar fish

1. mackerel slaughtered and cleaned to take its section cut into 4 cm long pieces;

2. white radish cleaned and peeled, cut into 4 cm long, 1 cm wide and thick pieces, blanched into boiling water pot until half-cooked, fished out and drained;

3. frying pan set on a high flame heat, oil sliding pan and poured out, plus cooked lard hot, under the onion, ginger stir-fried flavor, and then into the fish slightly fried, shake the frying pan, add wine, soy sauce, sugar, radish and 150 ml of boiling water, boil;

4. boil and cover, change to a small fire for about 5 minutes, to be cooked when the fish soup thickened, then change to a high flame and gently push a spoon a few times, add monosodium glutamate, rice vinegar, thickening with cornstarch, turn the pot, drizzled sesame oil, sprinkle pepper, plate, that is, the fish is cooked to half-cooked. Sprinkle with pepper and plate it up.

The preparation of radish vinegar fish tips:

Fish should not be fried yellow fried hard, and radish with cooked burn soft, water starch hook package fluorescence, to do bright juice bright gravy.

Spicy salted fish practice details cuisine and efficacy: Jiangxi cuisine dyspepsia recipes spleen appetizing recipes

Flavor: spicy Craft: scratch fried

Spicy salted fish preparation materials:

Main ingredients: 1000 grams of mackerel

Accessories: chili peppers (red, sharp) 25 grams

Seasoning: 15 grams of salt, 5 grams of monosodium glutamate (MSG), garlic (white skin) 10 grams of salt, salt, pepper (red, sharp) 25 grams of pepper

Seasonings: 15 grams of salt, MSG 5 grams of salt. Garlic (white skin) 10 g, soy sauce 10 g, ginger 10 g, canola oil 100 g, 50 g of yellow wine

Spicy salted fish features:

This dish is golden red in color, salty and spicy.

Teach you how to make spicy salted fish, how to make spicy salted fish

1. wash the mackerel and cut into 3 cm square pieces, add salt, yellow wine, mix well, put into a basin with a lid and press, 48 hours after the removal of the standby;

2. will be cured fish pieces to wash off the surface of the salty taste, drained;

3. pot of oil, when the boiler is 60% hot, put the fish pieces, fry until golden brown, then drain. Fish pieces, fry until golden brown, even the oil poured into a funnel to drain the oil;

4. red pepper to remove the stems and seeds, wash, cut into thin julienne;

5. garlic, ginger wash, garlic pat chopped into pieces, ginger cut into thin julienne;

6. pot to put a moderate amount of oil, red pepper julienne, garlic, ginger julienne into the pot to stir-fry;

7. stir fry the aroma, put a little soy sauce, Yellow wine, monosodium glutamate (MSG), quickly fry the fish pieces of the pot to stir fry, so that the soup completely wrapped in the fish pieces, you can start the pot on the plate.

Spicy salted fish production tips:

1. frying fish, the oil should be slightly hot, the raw materials in the pot do not more, in order to avoid staining the pot;

2. stir-frying, the speed should be fast, do not make the fish off the skin;

3. because of the process of frying, you need to prepare 500 grams of rapeseed oil.

Fried fish beans practice details cuisine and efficacy: Jiangxi

flavor: savory taste technology: smooth fried

fried fish beans making materials:

main ingredients: 350 grams of green fish

supplementary ingredients: 100 grams of peas, 100 grams of straw mushrooms, 10 grams of ham, 25 grams of egg whites

seasoning: salt 5 grams of monosodium glutamate (MSG), 10 grams of cooking wine, 10 grams of cooking wine, 10 grams of cooking oil.

Teach you how to do fried fish beans, how to do fried fish beans

1. will be slaughtered mackerel, scales, fins, gills, guts, cleaned, the fish cut into long, wide 1.2 cm small ding;

2. will be the fish ding into a bowl, plus a little salt, egg white, cooking wine 5 grams, 10 grams of wet starch to be used;

3. peas cooked in boiling water, set in cold water to soak for a few moments.

4. Straw mushrooms, cleaned, cut into pieces for use;

5. small onions, remove the roots and whiskers, take the white of the onion and cut into pieces;

6. cooked ham, cut into pieces for use;

7. frying pan on a high flame, heat, add cooked lard, boil until 40% hot, put the fish over the oil for a moment to cook, and then poured into the funnel drain oil;

8. . 10 grams of oil in the pot on the fire, put onions, ginger, mushrooms, ham, green beans, slightly stirred a few times, add broth, add salt, monosodium glutamate, cooking wine, pouring into the fish, thickening the sauce with wet starch, turn over a few times, sprinkle the ham, start the pot on a plate that is complete.

Fried fish beans production tips:

1. fish moisture, tender, sizing should be slightly thick;

2. Buttermilk oil, the oil temperature of two or three hot, under the fish ding;

3. oil must be clean;

4. because of the process of deep-frying, need to be prepared for 600 grams of cooked lard.

Fried Shredded Fish recipe details cuisine and efficacy: Jiangxi cuisine recipes for the elderly dyspepsia recipes spleen appetizing recipes

Flavor: salty and fresh taste Craft: braised

Fried Shredded Fish ingredients:

Main ingredient: 400 grams of mackerel

Supplementary Ingredients: 75 grams of pork (thin), 60 grams of leeks, Shiitake mushrooms (fresh) 10 grams of chili (red, sharp) 30 grams of chili.

Seasonings: starch (broad beans) 20 grams, lard (refined) 30 grams, 5 grams of ginger, 20 grams of cooking wine, 10 grams of soy sauce, 5 grams of salt, monosodium glutamate (MSG) 1 gram

Features of Fried Fish Shreds:

Beautiful color, soft and tender, salty taste.

Teach you how to do fried fish, how to do fried fish

1. will be slaughtered mackerel clean, net fish meat chopped into velvet, plus salt 7 grams of scratch, made of two fish balls;

2. dry starch research fine sieve, spread on the chopping block, put the fish ball on the rolling, dipped in dry starch, with the hand patted into a thin fish cake;

3. pot of boiling water, fish cake into the boiling water pot The fish cake into the pot of boiling water blanch, and then rinse with cold water, clean starch;

4. clean starch fish cake cut into 6 cm long, 0.6 cm wide shredded to be used;

5. lean pork washed, cut into julienne;

6. mushrooms, cleaned, cut into julienne;

7. ginger, cleaned, cut into julienne;

8. red chili peppers, remove the stems and seeds, washed Cut into julienne;

9. leek flower choose clean, cut 3 cm long section;

10. frying pan on a high flame heat, scooped into the cooked oil, put the shredded meat stir-fry;

11. shredded meat a little stir-frying immediately into the leek flower section, mushrooms, ginger, chili pepper shredded stir-fry for a few times, add salt, soy sauce, monosodium glutamate, cooking wine, pouring the fish boiled, upside down the stir frying pan and mix well, up the pan and plate That is to become.

Fried fish production tips:

1. a variety of silk neat and tidy, otherwise the dish is messy;

2. blanch the fish, the fire should not be too big, the action should be light, do not make it loose;

3. Because there are fish ball rolling starch, made of thin fish cake process, so you need to prepare 200 grams of dry starch.