Ingredients: Fish powder, ginger sugar, soy sauce, vinegar, cooking wine and onion.
Production method:
1. Wash hairtail, cut it into 5 cm wide flour slices, roll it up and shake off the excess powder.
2, the pot is hot, put a little oil fish pieces into the frying (about minutes per side), and take out the oil filter.
3. Pour more oil into the pot, leave some oil to heat, add ginger slices, and take them out after heating.
4. Mix light soy sauce, sugar and vinegar according to (1: 1: 1), and add a little cooking wine and water.
5. Put the fish pieces back in the pot. (4) Add fruit juice and boil. Turn the fish pieces over with low fire for 3 minutes (be careful not to sprinkle the fish pieces slowly and gently).
6. Cook for another 3-5 minutes until the juice thickens.
7. Sprinkle some onion slices on the pot.
Sweet and sour hairtail
Ingredients: Fish powder, ginger sugar, soy sauce, vinegar, cooking wine and onion.
Production method:
1. Wash hairtail, cut it into 5 cm wide flour slices, roll it up and shake off the excess powder.
2, the pot is hot, put a little oil fish pieces into the frying (about minutes per side), and take out the oil filter.
3. Pour more oil into the pot, leave some oil to heat, add ginger slices, and take them out after heating.
4. Mix light soy sauce, sugar and vinegar according to (1: 1: 1), and add a little cooking wine and water.
5. Put the fish pieces back in the pot. (4) Add fruit juice and boil. Turn the fish pieces over with low fire for 3 minutes (be careful not to sprinkle the fish pieces slowly and gently).
6. Cook for another 3-5 minutes until the juice thickens.
7. Sprinkle some onion slices on the pot.
Sweet and sour hairtail
Ingredients: Fish powder, ginger sugar, soy sauce, vinegar, cooking wine and onion.
Production method:
1. Wash hairtail, cut it into 5 cm wide flour slices, roll it up and shake off the excess powder.
2, the pot is hot, put a little oil fish pieces into the frying (about minutes per side), and take out the oil filter.
3. Pour more oil into the pot, leave some oil to heat, add ginger slices, and take them out after heating.
4. Mix light soy sauce, sugar and vinegar according to (1: 1: 1), and add a little cooking wine and water.
5. Put the fish pieces back in the pot. (4) Add fruit juice and boil. Turn the fish pieces over with low fire for 3 minutes (be careful not to sprinkle the fish pieces slowly and gently).
6. Cook for another 3-5 minutes until the juice thickens.
7. Sprinkle some onion slices on the pot. Comments: Like sweet and sour hairtail, it needs to be fried thoroughly first. I feel too healthy, and I'm afraid of frying things and splashing hot oil. I feel that this method seems to be better. I just need to leave the bottom oil on both sides of the pot and fry it delicious. In addition, the proportion of seasonings in the recipe is clearly written, which is suitable for a bookseller like me.
Second, burn hairtail.
1. Add onion, ginger and minced garlic to the pot. Lee Kum Kee's garlic lobster sauce is not spicy enough. I also added some dried peppers.
2, stir-fry the fragrance, add a little sugar, cooking wine, salt, wash the hairtail, let the water not have hairtail, boil over low heat and stew. It is also wrong to put some soy sauce and hot sauce and pepper.
Comments: Which method is much worse than stewed potatoes with plum fish? This practice is healthy and easy to make hairtail collapse.
Third, steamed leucorrhea fish
Wash the fish, smear half a spoonful of salt, sprinkle with shredded ginger and steam with a little water.
My evaluation: It's really simple. Eating too much will smell bad.
Fourth, another sweet and sour hairtail
1, spoon salt evenly, marinate fish for 10 minutes, wash and drain.
Step 2 fry on both sides
3. Boil the water, add two spoonfuls of sugar, two spoonfuls of vinegar and two spoonfuls of tomato sauce, thicken with chopped green onion and pour it on the fish.
Comments: A great feature is the addition of ketchup and tears. 2008-08-25 14:55 White testimony: Everyone has a strong answer, and I think the answer is good (1). (0) Is it better to cook with fish? 8 Answer Hairtail Sample Burning Tasty 23 Answer Hairtail Fish Meal Burning Tasty 10 Answer Hairtail Cooking Tasty 2 Answer Hairtail Cooking Tasty 8 Answer Hairtail Cooking Braised Hairtail Cooking Braised Hairtail Cooking Braised Hairtail Cooking Frozen Hairtail Its Answer, Sweet and Sour Hairtail Cooking.
Ingredients: Fish powder, ginger sugar, soy sauce, vinegar, cooking wine and onion.
Production method:
1. Wash hairtail, cut it into 5 cm wide flour slices, roll it up and shake off the excess powder.
2, the pot is hot, put a little oil fish pieces into the frying (about minutes per side), and take out the oil filter.
3. Pour more oil into the pot, leave some oil to heat, add ginger slices, and take them out after heating.
4. Mix light soy sauce, sugar and vinegar according to (1: 1: 1), and add a little cooking wine and water.
5. Put the fish pieces back in the pot. (4) Add fruit juice and boil. Turn the fish pieces over with low fire for 3 minutes (be careful not to sprinkle the fish pieces slowly and gently).
6. Cook for another 3-5 minutes until the juice thickens.
7. Sprinkle some onion slices on the pot.
Comments: Generally, sweet and sour hairtail needs to be fried thoroughly first. I feel too healthy, and I'm afraid that hot oil will spill out and fry things. It seems that this method is better. Leave the bottom oil in the pan and fry on both sides. There's less oil. Moreover, the proportion of spices in the recipe is clearly written, which is suitable for me to be a book buyer.
Second, burn hairtail.
1. Add onion, ginger and minced garlic to the pot. Lee Kum Kee's garlic lobster sauce is not spicy enough. I also added some dried peppers.
2, stir-fry the fragrance, add a little sugar, cooking wine, salt, wash the hairtail, let the water not have hairtail, boil over low heat and stew. It is also wrong to put some soy sauce and hot sauce and pepper.
Comments: Which method is much worse than stewed potatoes with plum fish? This practice is healthy and easy to make hairtail collapse.
Third, steamed leucorrhea fish
Wash the fish, smear half a spoonful of salt, sprinkle with shredded ginger and steam with a little water.
My evaluation: It's really simple. Eating too much will smell bad.
Fourth, another sweet and sour hairtail
1, spoon salt evenly, marinate fish for 10 minutes, wash and drain.
Step 2 fry on both sides
3. Boil the water, add two spoonfuls of sugar, two spoonfuls of vinegar and two spoonfuls of tomato sauce, thicken with chopped green onion and pour it on the fish.
Comments: The main feature is the addition of ketchup. The wine stew is delicious. Lazy sheep /ty 2008-08-25 14:55 wine stew is delicious.
Ingredients: Wash two hairtail strips and cut the head and tail into six centimeters. Slice red and green peppers (also choose their dishes and celery) and marinate them with a teaspoon of salt for a few minutes. Cut five or six pieces of leek into small pieces of ginger, half a piece of garlic, soy sauce, two spoonfuls of cooking wine, appropriate amount of chicken essence and appropriate amount of starch.
Exercise:
1, heat the oil on the pan to 60% to 70%. When it is hot, put it in, drain the water, fry the fish, turn off the fire, and drain the fish.
2. Leave a certain amount of oil in the pot and heat it to 30% to 40% heat. Add ginger slices, garlic slices and onion slices and stir-fry until fragrant.
3. Add Chili pieces and stir fry. Add a small bowl of water and bring to a boil. Add soy sauce, salt and chicken essence.
4. Burn the hairtail for about five minutes and thicken it evenly with sesame oil.
5. Put it on a plate and serve it.
When adding the right amount of sugar according to people's hobbies.
I think frying is more troublesome, but I also use frying. Fat mother eats fish.
The basic material is selected from leucorrhea, pickled pepper, tomato sauce, red oil, cooking wine, ginger, etc.
1. Wash hairtail, cut into sections, and marinate with onion, ginger, wine, salt, monosodium glutamate and vinegar for about 15 minutes; 2. Burn the oil to 50% heat, fry the fish until golden brown, and drain the oil; 3. Heat the red oil, add tomato sauce and pickled pepper, stir-fry until the color is bright red, add a little water to boil until the fragrance is overflowing, add hairtail, simmer on low heat until the juice is thick, add a little sesame oil, stir-fry evenly, and take out the pot.
Two: Steamed hairtail with lobster sauce
Production: (1) Wash hairtail, cut it into pieces longer than usual, and marinate it with yellow wine, salt, onion and ginger slices for 20-30 minutes (if you like hairtail, marinate it in oil pan and fry it until the golden yellow skin is slightly brown and dry).
(2) Put oil in the pot, add chopped green onion and ginger, stir-fry until fragrant, then add lobster sauce, add salt, sugar and a little yellow wine to taste.
(3) Empty the salted fish pieces in the plate, put them in the plate (the same is true for fried fish), stir-fry the black beans with juice, water the fish pieces evenly, and be sure to cover them completely.
(4) Steam on the drawer for 15-20 minutes, and then take out the pan.
Point: If you want to fry it badly, color it a little. In fact, dried fish is easier to enter lobster sauce. Seasoning is very important when frying lobster sauce. Cover the whole dish when steaming, or cover it with plastic wrap to prevent water vapor from entering and affecting the taste, depending on the product.
Three: home-cooked braised hairtail
Raw materials:
L strips of fresh hairtail (about 750g) are added with proper amount of lard, vinegar, batter, refined salt, monosodium glutamate, pepper, aniseed, onion, ginger, coriander and sesame oil.
Method:
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2. Wash the pot and add a little lard. When heated to 40% to 50%, add onion, ginger slices, pepper and aniseed and stir-fry until fragrant. Then add the batter, stir-fry and cook, add vinegar, pour the water into the hairtail section, boil over high fire to remove floating foam, and simmer for about 20 minutes. When the soup is thick, add monosodium glutamate, sprinkle with coriander segments and sesame oil, and mix well to serve.
Features:
Fish is delicious, meat is rotten, bones are rotten, and eating is convenient.
Four: Braised Hairtail with Papaya
Raw materials:
350 grams of fresh hairtail, 400 grams of raw papaya, onion slices, ginger slices, vinegar, refined salt, soy sauce, yellow wine and monosodium glutamate.
Making:
1. Remove gills from hairtail, wash internal organs and cut into 3 cm long sections; Wash the raw papaya, peel off the skin, remove the core and cut it into pieces 3 cm long and 2 cm thick.
2. Cook water, hairtail, papaya, onion, ginger vinegar, refined salt, soy sauce and yellow wine in a casserole until cooked, and then add monosodium glutamate.
Features:
Delicious fish is tender, fragrant and refreshing
Five: Stewed hairtail with pickles
, raw material composition:
Ingredients: hairtail, big pickles.
Seasoning: onion, ginger, garlic, salt, monosodium glutamate, soy sauce, sugar, liquor, vinegar, pepper, aniseed and dried pepper.
Second, the characteristics of the finished product:
Bright red in color, salty in taste and soft in texture.
Third, the production method:
1. Primary processing of hairtail: fry pickles, slice onions, ginger and garlic, and cut into large pieces.
2. Heat the pan, add the base oil, saute shallots, ginger, garlic, pepper, aniseed and dried peppers, add pickles and soup, add soy sauce, white wine, sugar, salt and vinegar, and cook until the soup is dry.
Six: fried salted fish
Raw materials:
Hairtail 1 (500g), salt 75g, chopped green onion 5g, yellow wine 5g, salad oil 150g (actual dosage 50g).
Method:
1. Wash hairtail and rub it with salt for 5 hours.
2. Wash hairtail, remove salt particles on the surface, put a flower knife at the head and tail, and cut into 6cm long pieces to dry.
3. Put oil in the pot and heat it to 60% heat. Fry the fish pieces until both sides are yellow until cooked. Add wine and sprinkle with chopped green onion.
Seven: sweet and sour hairtail
The main ingredient is hairtail (net) 600g.
Accessories rice vinegar 100g crude oil 750g (dosage 75g) sugar 100g soy sauce 15g cooking wine 30g chopped green onion 5g tomato sauce 50g sesame oil 5g.
prepare
(1) Wash hairtail, cut off the head and tail, cut both sides of the fish into squares (the knife is as deep as the spine), and cut into fish with a length of 10 cm. Put into a plate, add cooking wine and soy sauce, mix well and marinate for later use.
(2) Put the wok on the stove, add the oil, when the oil is 80% hot, put the fish pieces in the wok and fry for 2 minutes, then take them out and pour out the hot oil.
(3) Put a little oil in the original hot pot, add chopped green onion, add fish pieces to cook, cover with cooking wine, stew for a while, uncover, add soy sauce, tomato sauce, sugar and rice vinegar, and bake for 5 minutes on low heat. After the sweet and sour juice is concentrated, add sesame oil and turn it over a few times to serve.
Features purple, sweet and sour.
Eight: Coilia oleifera
Ingredients: hairtail
Accessories: onion, ginger, garlic and pepper.
Seasoning: salt, chicken essence, sugar, soy sauce, vinegar, cooking wine, starch and sesame oil.
Cooking method:
1. Wash hairtail, cut into sections and marinate with salt, cooking wine and pepper 10 minute. Chop onion, ginger and garlic, add salt, soy sauce, vinegar, chicken essence, cooking wine, sugar and starch into a small bowl and beat into juice.
2. Ignition in a pan, pour in oily hairtail, fry until both sides are golden, leave the bottom oil in the pan, add hairtail, pour in the prepared juice, burn until hairtail tastes delicious, and sprinkle with sesame oil.
Features: The meat is fresh, tender, sour and refreshing.
Nine: Braised Ribs with Braised Hairtail
Ingredients: hairtail
Accessories: ribs, rapeseed kernels, mushrooms and winter bamboo shoots.
Seasoning: star anise, soy sauce, vinegar, salt, sugar, pepper, onion, ginger, garlic and starch.
Cooking method:
1. Chop the ribs with boiling water, put them in a pressure cooker, add seasoning, pressure cook the mushrooms and winter bamboo shoots, and cut them into small pieces respectively;
2. Wash hairtail, drain and fry in oil until both sides are yellow. Take out the pot, leave the bottom oil, add garlic and star anise until fragrant, then add mushrooms, winter bamboo shoots and ribs to make soup, add salt, soy sauce, sugar and vinegar to taste, add hairtail to stew for 3-5 minutes, add Chinese cabbage, cook slightly, and pour sesame oil out of the pot.
Features: Rich fragrance, special taste, poly ribs with fishy smell, braised hairtail 2008-08-25+04:55.
Making:
1. Wash hairtail, cut into 6cm sections and marinate with a little salt cooking wine15min.
2. Take a clean small bowl, add onion, ginger, garlic, a little salt, a little sugar, wine and starch for later use.
3. Put the eggs in another small bowl and stir well for later use.
4. Put the oil in the wok until it is 80% cooked, add two slices of ginger, marinate the hairtail, and wrap the eggs in the wok and fry until golden brown.
5. Pour the juice from the inner bowl prepared in step (2) into the fish frying pan, boil it with strong fire, and then turn to low heat. This fish is easy to cook. Just wait until the soup becomes sticky and put it on the plate.
Fried hairtail
Main ingredients: fresh hairtail and edible oil.
Ingredients: pepper, edible salt, sand tea sauce.
Production method: cut hairtail into pieces, fry, add ingredients, and sterilize at high temperature to obtain fried hairtail.
Features: delicious and delicious.
Nutritional value: rich in fatty acids.
Sweet and sour hairtail
Ingredients: hairtail 500g shredded onion, shredded ginger and garlic 20g soy sauce 2 tablespoons vinegar 2 teaspoons Shaoxing wine 1 teaspoon sugar 1 teaspoon pepper oil 1 teaspoon fresh soup.
Making:
1. Remove the head, tail and viscera of hairtail, wash it, cut it into 5cm pieces and marinate it with salt.
2, put more oil in the pot, heat, fry the hairtail section until golden on both sides, drain the oil for later use.
3. Leave the oil in the bottom of the pot, stir-fry the shredded onion, shredded ginger and garlic slices, add the fried hairtail, cook with Shao wine, vinegar and soy sauce, add a little soup, add sugar to taste, and pour in pepper oil and stir well.
Precautions: add pepper oil to the homemade wok, stir-fry the peppers with slow fire, then turn off the heat and skim off the pepper particles. Change the fresh soup into chicken powder and water.
Steamed hairtail
Ingredients: hairtail strips (about 100 kg)
Seasoning: onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce.
Making:
1, cut hairtail and wash it.
2. Cut both sides of hairtail into half-inch sections with a cross knife (diagonally cut into a grid).
3. Dish the hairtail pieces, add seasoning and steam in a steamer for 6 minutes (it takes 10- 15 minutes for family steaming).
4, steamed hairtail out of the cage and drenched with oil.