1. If you want to taste it within 1 month, just put it in the cold storage. If you want to keep it for a long time, please pack it in multilayer newspapers and cartons.
Put it in the refrigerator.
2. If you just take it out of the freezer, don't tear the vacuum bag. After thawing, the vacuum bag can be torn open for conditioning.
Cooking method of mullet roe:
Mullet roe can be fried, roasted and cooked with wine. No matter what method is used, the most important thing is not to overcook mullet roe, otherwise it will lose its oil and water, that is, its unique taste and fragrance.
First, frying: first, dry the surface of mullet roe. After the oil in the pot is heated, put mullet roe in the pot for about five to ten seconds, then take out the pot, drain the oil on the surface, cool and cut into thin slices.
2. Fragrant roasting: After the mullet roe is smeared with rice wine, let it stand for 1-2 minutes, then put it in a preheated oven, roast it at about 200 degrees Celsius for about 3-5 minutes, or the surface turns golden yellow, and then take it out after cooling and cut it into thin slices.
3. Soju: First dry the surface of mullet roe, put it in a pot, pour in about 50cc of rice wine, turn on a big fire, fry it on a medium fire, and turn it over from time to time to make both sides evenly heated. After the rice wine is completely evaporated, turn it over again until both sides are golden and fragrant. Turn off the heating. Then take mullet roe, let it cool and cut it into thin slices.
note:
1. There is no need to peel the film when cooking mullet roe, otherwise the roe will be scattered or overcooked.
2, mullet roe slices, with garlic and white radish slices, better flavor, not sticky.
3. Leftover mullet roe can be put in a clean plastic bag and kept in the refrigerator. You can take it out to eat next time. It will taste better if cooked with a little rice wine.
Cooking method
( 1)
1. For thawed mullet roe, remove the vacuum bag and wash the surface with clean water.
2. Peel (or not peel) the egg membrane on the surface, smear some rice wine or sorghum wine, or season with XO.
3. Heat the oil pan over medium heat and add 2 ~ 3 tablespoons of oil. Add roe when the oil is hot, turn it over after 10 second, and take it out of the pan and cool it after 10 second.
4. When it's cold, it's a delicious dish to cool mullet roe and slice it, and eat it with sliced white garlic or white radish slices.
(2) Coat caviar with sorghum wine or xo wine with high alcohol content, heat and ignite the caviar coated with good wine until the fire goes out automatically, and slice it after cooling.
(3) Immerse mullet roe in a small pot with rice wine until it is half to seven minutes thick, cover the pot, and cook with slow fire until the rice wine is dry.
When it's cool, slice mullet roe and eat it with the white part of green garlic or white radish slices, which is a delicious dish.
(4) Soak mullet roe in rice wine for 10 to 15 minutes, and bake in the oven until the surface bubbles slightly, but the whole roe cannot swell. After cooling, the mullet roe is sliced and served with sliced white garlic or radish slices, which is a delicious dish.
(5) Wet mullet roe with rice wine, wrap two or three layers with tin foil paper, and heat evenly with a small blowtorch (commonly known as turkey) until the fragrance comes out.
Whether boiled or fried, mullet roe should be soaked in wine 1 hour before cooking, so as to be fully tasty. When barbecuing with alcohol, it is best to use sorghum liquor with alcohol purity above 50 degrees, which is easy to ignite, but don't pour too much wine, and be careful when barbecuing. It is best to eat mullet roe when it feels hard, but it is still elastic when pressed with your fingers, and the taste is the best at this time.
, reference: tuna -* * *. myweb. hi/ mullet, mullet roe cooking methods are fried, roasted and boiled with wine. No matter what method is used, the most important thing is not to overcook mullet roe, otherwise it will lose its oil and water, that is, its unique taste and fragrance.
First, frying: first, dry the surface of mullet roe. After the oil in the pot is heated, put mullet roe in the pot for about five to ten seconds, then take out the pot, drain the oil on the surface, cool and cut into thin slices.
2. Fragrant roasting: After the mullet roe is smeared with rice wine, let it stand for 1-2 minutes, then put it in a preheated oven, roast it at about 200 degrees Celsius for about 3-5 minutes, or the surface turns golden yellow, and then take it out after cooling and cut it into thin slices.
3. Soju: First dry the surface of mullet roe, put it in a pot, pour in about 50cc of rice wine, turn on a big fire, fry it on a medium fire, and turn it over from time to time to make both sides evenly heated. After the rice wine is completely evaporated, turn it over again until both sides are golden and fragrant. Turn off the heating. Then take mullet roe, let it cool and cut it into thin slices.
note:
1. There is no need to peel the film when cooking mullet roe, otherwise the roe will be scattered or overcooked.
2, mullet roe slices, with garlic and white radish slices, better flavor, not sticky.
3. Leftover mullet roe can be put in a clean plastic bag and kept in the refrigerator. You can take it out to eat next time. It will taste better if cooked with a little rice wine.
Boiled mullet roe
Image reference: wireless.yunlin/Portals/0/store784_pic4
1. First poke a few holes on the surface of mullet roe with a toothpick.
2. Pour rice wine or sorghum wine, let the wine submerge the surface of mullet roe and soak for 1 hour.
3. Tear off the surface film of mullet roe.
4. Pour a bowl of water into the pot and cook mullet roe in the pot.
5. When the water boils, turn the mullet roe over with chopsticks. Cooked mullet roe is slightly yellow and can be cooked.
6. After the mullet roe is cooled thoroughly, wrap it in aluminum foil and put it in the freezer for half an hour to 1 hour before eating, which has the best taste; If you don't eat it right away, keep it fresh in the refrigerator.
Fried mullet roe
1. Start the oil pan first and put your hand on it to feel the temperature. If the oil pan is very hot, turn it off immediately.
2. Tear off the outer membrane of mullet roe soaked in wine for 1 hour, put it in an oil pan, fry mullet roe with the residual temperature of hot oil for about 1 minute, then turn over, and the fried mullet roe is obviously golden yellow. After the mullet roe is cooled, wrap it in aluminum foil and put it in the refrigerator for about half an hour to 1 hour. You can eat.
Drunk roasted mullet roe
1. First pour a little sorghum wine into the pot, then put the mullet roe with the outer membrane torn off into the oil pan, and the alcohol content shall be subject to the cover of mullet roe.
2. Light it with a paper roll to make the alcohol in the plate burn. After the alcohol is burnt out, mullet roe smells like barbecue. After cooling, wrap it in aluminum foil, put it in the freezer for half an hour to 1 hour, take it out and cut it into plates for eating.
Dry roasted mullet roe
Image reference: wireless.yunlin/Portals/0/store784_pic5
Ingredients: mullet roe, white radish or apple or garlic, etc.
Seasoning: rice wine
Exercise:
1. Use a pan and a small fire.
2. Put the mullet roe flat.
3. Slowly bake, pour some rice wine while baking, turn over when the wine is dry, pour some rice wine again, and repeat the action.
Don't worry, it only takes about 10 minutes. Be sure to watch it.
5. Bake, cool and slice, and cut the white radish into the same size.
6. Spread the plate out.
7. Eat with a mullet roe and a white radish.
Other cooking methods
one
1. For thawed mullet roe, remove the vacuum bag and wash the surface with clean water.
2. Peel (or not peel) the egg membrane on the surface, smear some rice wine or sorghum wine, or season with XO.
3. Heat the oil pan over medium heat and add 2 ~ 3 tablespoons of oil. Add roe when the oil is hot, turn it over after 10 second, and take it out of the pan and cool it after 10 second.
4. When it's cold, it's a delicious dish to cool mullet roe and slice it, and eat it with sliced white garlic or white radish slices.
two
Coat caviar with sorghum liquor or xo liquor with high alcohol content, heat and ignite caviar with good wine, and slice after the fire is extinguished automatically.
three
Submerge mullet roe in a small pot with rice wine for half to seven minutes, cover the pot, and cook with slow fire until the rice wine is dry. When it gets cold, slice mullet roe and eat it with sliced white garlic or white radish, which is a delicious dish.
four
The mullet roe is soaked in rice wine for 10 to 15 minutes, and baked in the oven until the surface bubbles slightly, but the whole roe cannot swell. When it gets cold, slice mullet roe and eat it with sliced white garlic or white radish, which is a delicious dish.
five
Spray mullet roe with rice wine, wrap it in tin foil for two or three layers, and heat it evenly with a small blowtorch (commonly known as turkey) until the fragrance comes out. , reference: wireless.yunlin/Defaultx? Tabid = 784, cooking method
( 1)
1. For thawed mullet roe, remove the vacuum bag and wash the surface with clean water.
2. Peel (or not peel) the egg membrane on the surface, smear some rice wine or sorghum wine, or season with XO.
3. Heat the oil pan over medium heat and add 2 ~ 3 tablespoons of oil. Add roe when the oil is hot, turn it over after 10 second, and take it out of the pan and cool it after 10 second.
4. When it's cold, it's a delicious dish to cool mullet roe and slice it, and eat it with sliced white garlic or white radish slices.
(2) Coat caviar with sorghum wine or xo wine with high alcohol content, heat and ignite the caviar coated with good wine until the fire goes out automatically, and slice it after cooling.
(3) Immerse mullet roe in a small pot with rice wine until it is half to seven minutes thick, cover the pot, and cook with slow fire until the rice wine is dry.
When it's cool, slice mullet roe and eat it with the white part of green garlic or white radish slices, which is a delicious dish.
(4) Soak mullet roe in rice wine for 10 to 15 minutes, and bake in the oven until the surface bubbles slightly, but the whole roe cannot swell. After cooling, the mullet roe is sliced and served with sliced white garlic or radish slices, which is a delicious dish.
(5) Wet mullet roe with rice wine, wrap two or three layers with tin foil paper, and heat evenly with a small blowtorch (commonly known as turkey) until the fragrance comes out.