How to fry saury, how to make saury

1. Pan-fried saury is a dish with 2 saury, 3 grams of salt, 5 slices of ginger and 2 cloves of garlic.

2. Ingredients: 2 saury, 3 grams of salt, 5 slices of ginger, 2 cloves of garlic, 2 grams of cumin powder, 2 grams of chili powder, 5 grams of rice wine, 5 grams of sake, a little balsamic vinegar and soy sauce.

3. Production process:

1. Wash the saury, remove the gills, take out the internal organs of the fish, remove the fins, rinse them, dry the fish body, and make a few horizontal and appropriate strokes on the fish.

2. Spread the salt and rice wine evenly on the fish and marinate for about 5 minutes.

3. Take a frying pan, put the bottom oil in the pot, put ginger and garlic in about 8 minutes of heat, put the marinated saury in, fry until one side is golden, turn over, continue to fry until the other side is golden, add an appropriate amount of sake, adjust the balsamic vinegar and soy sauce in an appropriate proportion and pour it into the pot, adjust the heat to the minimum, fry it over slow heat, and sprinkle cumin powder and chili powder on the surface after the soup is basically gone.

4. Note: Always use medium and low heat during frying, and do not use high heat.

Deep-fried saury is a classic way to make saury, and I believe many mothers love this dish, especially those who love to eat barbecue. But how does pan-fried saury work? Let's take a look at the simple and convenient method of deep-fried saury, which mothers can learn at home.

1. Prepare 2 saury, shredded ginger, salt, cooking wine, light soy sauce, salt and pepper powder, five-spice powder, starch, cooking oil, and cooked sesame seeds.

2. Cut the belly of the saury with scissors, remove the internal organs, tear off the gills, wash and drain the water.

3. Apply salt evenly to the surface and inside of the fish.

4. Stuff the shredded ginger into the belly of the fish, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, one-third tablespoon of salt and pepper powder, and one-third tablespoon of five-spice powder and marinate for 1 hour. During this period, the body of the fish should be turned over so that it is evenly absorbed into the marinade.

5. Evenly coat the marinated fish with a layer of dry starch and set aside.

6. Heat the wok and add an appropriate amount of cooking oil.

7. Reduce the heat to medium and fry the fish in the pan.

8. For about 2 minutes, fry until fragrant, turn over with a spatula and chopsticks and continue frying. During the period, use a spatula to shovel the contact surface between the fish body and the pot, gently pick it up and then put it down to avoid the fish from sticking to the pan and pasting the pot.

9. When the fish body is almost fried, hold the handle of the pot with your hand, the pot is tilted, the hot oil flows to the position of the fish head, slowly fry the fish head, and use the same method to fry the tail of the fish.

10. After the fish is fried, sprinkle with cooked sesame seeds and mix well, turn off the heat and serve on a plate.

Before frying the fish, you must soak it with seasonings, so that the taste is more fragrant, and the oil should not be too much when the fish is idle, it is good to be hot, after putting in the fish, do not turn it immediately, fry until one side is golden in color, and then turn it over.

Saury, seasoning: salt, chopped black pepper, lemon juice.

Method. 1 Remove the gull of the saury, wash and drain;

2 Spread salt on the saury, sprinkle with a little black pepper and add some lemon juice to marinate for about 30 minutes;

3 Rinse the surface of the fish with water (there will be blood stains after marinating) and make a few cuts on the fish with a knife;

4 Preheat the oven to 250 degrees. Line the baking tray with tin foil and apply a layer of oil to the marinated saury on the baking sheet;

5 Sprinkle some salt on the fish, bake for 15-20 minutes until the surface is golden brown (turn the noodles once in the middle), remove and drip with lemon juice.

The most common way to prepare saury is to salt grill the whole fish and serve it with rice, miso soup, and grated radish. The saury sausage has a bitter taste, but most diners don't remove the sausage, but instead season the salt-grilled saury with soy sauce or lemon juice. They believe that the salty umami flavor of soy sauce or the sour taste of lemon combined with the bitterness of the fish itself is the best flavor of saury.

1) Rinse the fish and remove the internal organs.

2) Sprinkle salt on both sides of the fish and gently massage the fish with your hands to make the salt better absorbed3: Shave a little lemon zest and stuff it into the belly of the fish.

5: Preheat the oven in advance, bake at 200 degrees for 18 to 20 minutes, remember to take out and turn over halfway.

6: Add a few drops of lemon juice when eating, and take a big bite to eat Tip 1: Brush a little oil on the grill before putting the fish, and the skin will not stick to the fish when you take it off.

2. During the baking process, you can sprinkle a little salt on the fish skin, and the grilled saury will taste more fragrant. Material.

How to make saury, salt, mashed radish, lime wedge, shredded red pepper, and sake (1)Sprinkle the saury with a little salt, grill it on a charcoal fire until the surface is golden brown, drizzle with sake, grill it dry, and then concoct the other side of the saury according to the law.

2) Put the grilled saury in a pot, garnish with white radish puree, and garnish with lime wedges and red pepper shreds.

Homemade saury.

Ingredients: ginger powder, green onion, Sichuan pepper, oil, saury, garlic, salt, 1 tablespoon of bean paste, misso umami, a few drops of vinegar, water, coriander.

Method:1Clean up the saury, wash it and cut it into sections.

2.Put an appropriate amount of oil in the pot, add a few peppercorns and fry until fragrant, add chopped green onions, ginger powder (the little man can't eat ginger), minced garlic, salt, a spoonful of bean paste, misso fresh, a few drops of vinegar and fry together, and then add an appropriate amount of water.

3.Finally, put the saury segments, boil and boil, add the coriander segments when the soup is almost dry, and remove from the pot.

Braised saury. Ingredients: 250 grams of two saury, 5 grams of dried dough powder, 20 grams of diced lard, 20 grams of soy sauce, 20 grams of winter bamboo shoots (the tip of spring bamboo shoots), 2 grams of sugar, 15 grams of cooking wine, 5 grams of monosodium glutamate, 5 grams of green onions, grams of refined salt, 5 grams of ginger slices, 20 grams of cooked lard.

Method: 1 Add 5 grams of dry dough powder and 10 grams of water to make wet dough powder. Ginger cut into thin slices, green onions into thin strips, winter bamboo shoots into thin strips, and lard into small cubes.

2 Scrape the scales of the knife fish with bamboo slices, dig out the gills, and then use a pair of chopsticks to stretch the gills into the belly, and roll the fish intestines out with chopsticks. Because the skin of the saury is thin and the meat is fine, it is not advisable to use a knife to cut the abdomen to remove the internal organs. After taking out the internal organs, squeeze your hands from the neck to the tail of the fish to squeeze out all the blood left in the belly.

Then rinse with clean water and dry with a clean cloth.

3 Coat one side of the fish with soy sauce and fry it in a pan with warm lard until it turns pale yellow. Do not fry the side without soy sauce. Then, put shredded bamboo shoots, ginger slices, shredded green onions, cooking wine, sugar, diced lard and the remaining soy sauce, salt and other condiments into the pot, and then add a little water. First boil on a hot fire, when the fish is cooked to half-cooked, add cooked lard, and then move to a slight fire.

Stir-fried saury. Ingredients: 2 saury, 1/2 bowl of chicken broth, 4 slices of ginger

Seasoning: Oil (5 tablespoons), abalone juice (2 tablespoons), soy sauce (1 tablespoon), cooking wine (1 tablespoon), sugar (1 2 tablespoons) Preparation: 1 Wash the saury, cut off the head and tail, and cut open the belly to remove the backbone of the fish, so that the back of the fish is still connected. Cut the ginger into shreds and set aside.

2 Put the saury in a bowl, add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 2 tablespoons of sugar and a little shredded ginger, mix well, let the saury soak in it and marinate for 20 minutes.

3 Heat 5 tablespoons of oil in a pan, pour the saury and marinade into the pan, turn to low heat and fry for 5 minutes, shoveling the saury from time to time to avoid sticking to the pan.

4 Pour in half a bowl of chicken soup and 2 tablespoons of abalone juice, cover and simmer over medium heat for 5 minutes, then turn on high heat to drain the soup, and then start the pot.

Ingredients: saury, 1 ginger, 1 lime, 1 shallot, 1 teaspoon liquor, 1 tablespoon barbecue sauce, 1 tablespoon steamed fish soy sauce, a little lemon juice.

Tools: oven, baking sheet.

1. Prepare the required materials.

2. Wash the saury, remove the internal organs, and rinse well.

3. Cut three diagonal knives on the fish. (to make the fish taste better) <>

4. Put the cooking wine, barbecue juice and steamed fish soy sauce together in a small bowl, then squeeze a little lemon juice and mix thoroughly.

5. Then brush the barbecue juice on the saury.

6. Evenly brush the barbecue sauce on both sides and marinate for half an hour.

7. Cut the ginger into shreds, then sprinkle the shredded ginger on the belly of the fish and the fish.

8. Turn on the oven and preheat it for 3 minutes.

9. Brush a baking sheet with a layer of oil.

10. Then put the saury on a baking tray and bake until one side is golden brown and then the other side is until both sides are golden brown.

11. Wash the lime with salt, cut it into slices and fry it in a baking tray.

12. Bake until one side is slightly yellow, then the other side on the reverse side.

13. Place the roasted lemon on a plate.

14. Put the grilled saury on top of the lemon and sprinkle with chopped green onions.

Ingredients: 4 saury, 12 small chili peppers, some shredded shallots, 2 tablespoons of wheat flour Seasonings: 2 tablespoons of salad oil, 3 tablespoons of cooking wine, 3-4 tablespoons of soy sauce (according to your taste), 2 tablespoons of mirin, 2-3 tablespoons of sugar, 1 tablespoon is 15 ml.

2. Cut off the petals of the small pepper, take out the seeds inside, and wash them. Put a little oil in the wok, stir-fry until fragrant, turn off the heat, and set aside. 3. Put oil in a frying pan, spread the floured fish evenly in the pan, and fry it on both sides.

4. Start another pot, put the fried fish in, pour in the mixed cooking wine, soy sauce, flavor, sugar, medium and low heat, turn over both sides, and collect the juice 5. Put the fish on a plate, place the small peppers on the plate, and cover the green onions. When eating, it tastes better when you put it in your mouth with shredded green onions, fish, and small peppers. Tips:

The fish is fried and browned, and it must not be fried, and the image tastes. Soy sauce and sugar can be adjusted according to your taste.

Wash and fry in a pan and cook in water for 8 minutes.