How to eat mentai fish, seek a variety of methods.

Mentai fish ** is cheap and nutritious, but the meat is coarse, and there is a grassy smell, so you should pay attention to three points when cooking:

1 To wash the blood stain in the abdomen, if you do not want to remove the fish head, you can chop it from the head ** and wash it, and cut the flower knife on both sides of the fish body in order to absorb the flavor.

2 After the fish is cut with a flower knife, add cooking wine, salt, green onion and ginger to marinate for 30 minutes to remove the fishy smell.

3 Due to the tight quality of the fish, the cooking time should be longer, generally not less than half an hour. When cooking, you can put a red pepper and other condiments to make the fish delicious and delicious.

Dried bonito and how to eat it (2 photos).

Mentai fish are divided into several types according to their production method. The fresh ones are called "shengtai", the frozen ones are called "frozen ones", and the ones that are directly dried after the internal organs are hollowed out is called "kantai". The dry is too hard and abnormal, so the way to eat is quite tough, and you need to knock the iron hammer until it is loose before you can enter it, just like hazelnut with vice, all of which are reckless style.

And the most popular among wine lovers is Huang Tai, who has been repeatedly dried day and night for a month. Its color is bright yellow, the flesh is crispy but quite chewy, tear off a piece of hot pepper noodles and enter the mouth, like lighting a firecracker in the mouth, after a short period of dizziness, the taste lingers, and then a large sip of beer to wash away. It's best if it's accompanied by a girl.

"Rhino in Love" screenwriter Liao Yimei's wonderful love confession: You are my warm gloves and cold beer. You can borrow it, at the square table, in the moonlight, and say to your girl

You're my warm Nita, ice-cold beer. Then, under the mist in the eyes of the lover, slowly, in three steps, the lips are slightly pursed, the tip of the tongue gently falls from the roof of the mouth to the teeth, and the lips and tongue are brought together into a "heart" shape to say: Ming, Tai, fish.

The word "fish" is really like a provocative kiss.

Grilled and eaten, make soup, make spicy fish.

Ingredients: 3 mentai fish.

Seasoning: appropriate amount of salad oil, 20 grams of green onions, 2 slices of ginger, 3 cloves of garlic, 5 dried chilies, a little cooking wine, 50 grams of starch, 1 tablespoon of bean paste, a little pepper, 60 peppers.

How to make the mentai fish:

1. Wash and cut the mentai fish into 2 to 3 cm thick segments, mix well with cooking wine and pepper, and then pour the dry starch into the fish segment with a little water and mixed well;

2. Heat oil in a pot, put in the fish segments, fry until the fish segments are slightly yellow, and remove them;

3. Heat the oil again and put the fish into the fish for re-frying, and then remove it when it is golden brown;

4. Heat the wok and put a little base oil, put the Maqi pepper to fry the fragrance, and put the bean paste to fry the red oil;

5. Put the green onion, ginger and garlic to make it fragrant, then put a little light soy sauce and half a bowl of water;

6. Bring the juice to a boil and pour in the fried fish segments, and fry over high heat until the juice is thick.

Mentai fish has always been a traditional food that the Korean people like to eat, and every day of the Qingming Festival, every Korean family has to eat mentai fish. In northeastern China, many people eat it in Yanbian Korean Autonomous Prefecture in Jilin Province. Below I will share with you how to cook mentai fish.

Ingredients: mentai fish, tomatoes, starch, minced garlic, salt, cooking wine, peppercorn noodles.

Method 1: Wash the mentai fish, cut it into sections, cut it into a few knives on the fish, add salt, cooking wine, and peppercorns to marinate for half an hour.

2. Blanch the tomatoes with boiling water, peel them and chop them.

3. Start frying the fish, put starch on the fish, rub the ginger in the pan, fry it, and set aside.

4. Continue to fry the tomatoes, then add minced garlic, a certain amount of water, add salt, then put in the mentai fish, and simmer.

Tip: The soup can be eaten with rice and can also be eaten with bread. It's delicious.

Ingredients: Mentai fish, 200g, seasoning: sugar 5g, salt 5g, chili powder 10g, cumin powder 5g, black pepper powder 5g, garlic 10g, hoisin soy sauce 2g, sesame oil 2g, monosodium glutamate 2g

Method 1: Remove the internal organs of the mentai fish, rinse it with water, and wipe the moisture in the belly and surface of the fish with a kitchen paper towel.

2. Remove the bones of the mentai fish and cut it into pieces; Slice the garlic and set aside.

3. Sprinkle white sugar, salt, black pepper, cumin powder, chili powder, seafood soy sauce, sesame oil, and monosodium glutamate evenly on top of the fish, then turn the fish over, and then sprinkle a layer evenly on the other side. Then let it sit at room temperature for 60 minutes.

4. Put tin foil in the baking tray, spread the garlic slices evenly, and then put the mentai fish in the baking tray.

5. Preheat the oven to 200 degrees, put it on the middle layer and bake for 10 minutes.

Ingredients: 1 mentai fish, 1 piece of tofu, 1 green onion, appropriate amount of ginger, garlic, teaspoon of soy sauce, teaspoon sugar, tablespoon of bean paste, appropriate amount of Sichuan pepper, teaspoon of salt, appropriate amount of vinegar.

Method 1Wash and cut the fish into sections.

2.Stir-fry with green onions, ginger and garlic until fragrant, add fish segments, add some sugar, soy sauce, bean paste, stir-fry, and add water.

3.After the water boils, add tofu, simmer, and add green onions.

Tip: Choose fresh mentai fish, choose fish with bright eyes and white flesh.

Many people have heard of this kind of fish, mentai fish is one of the species of cod, and mentai fish is a kind of marine fish, the nutritional value of mentai fish is very rich, and it can also help you play a certain role and role, the following will introduce you to some of the practices of mentai fish.

1.The people of the Korean nation have a traditional way to make mentai fish, which is the Korean-style kimchi mentai fish pot, which is more similar to the big pot stew in our northeast region, and the Korean kimchi mentai fish pot is also more popular among people in the northeast of our country. Before making this dish, we need to prepare some mentai fish, tofu, chrysanthemum, leeks and zucchini, of course, these are not enough, we also need to prepare some accessories, these accessories include Korean-style spicy cabbage, or hot sauce, green onion salt.

2.Then we will carefully clean the prepared mentai fish, if you feel necessary, you can also blanch it, then cut the mentai fish into thin slices, and then you need to cut the tofu well, and the zucchini is cleaned and cut into shreds.

3.Wash and cut the chrysanthemum and leeks that have been prepared in advance.

4.Find a large pot, add oil to the cauldron first, then add chopped green onions and mentai fish, then add a spoonful of Korean hot sauce on top of the mentai fish, and add some spicy cabbage. Take some water and add it to the pot to cover all the ingredients.

Then slowly simmer the ingredients in the pan over high or medium heat.

5.Slipped zucchini into the pot, chrysanthemum and leeks are also added to the pot, and a certain amount of salt is added to adjust the taste, and then simmer for a while before it comes out of the pot.

The reason why we cut the mentai fish into very thin slices in the process of making it is to make the mentai fish better flavored, and when we make this dish, we should put the pot in the order introduced to you.

Extended reading: Mentai Fish The practice of mentai fish.

The specific steps of the delicious dried mentai fish are as follows:

Step 1:Dried mentai fish, trimmed to a suitable size for eating, if it is damp or absorbs the flavor of other ingredients, you can put it in a pot and fry it over low heat for about 1 minute, sift it, and remove the crumbs that have fallen.

Step 2:Add drinking water, just moisten it all, don't add more, leave it for a while, and it will be soaked.

Step 3:Put the hot sauce, chili powder, sugar, syrup, sesame oil, cooking oil, soy sauce, and cooking wine in a pot and prepare to heat.

Step 4:Turn on medium heat, turn to low heat after boiling, cook for about 5 seconds, add a spoonful of vinegar, turn off the heat, you can put a spoonful of mayonnaise or salad dressing, it will help with texture and taste.

Step 5:Add the soaked dried mentai fish and stir-fry with the sauce evenly.

Step 6:Place on a plate and let cool and serve.

The steps to make the dried mentai fish are as follows

Step 1:First, soak the dried mentai fish in cold water for 5 minutes to control the moisture and set aside.

Step 2:Then shred the radish, shred the onion, minced garlic, chopped green onion, and pour it into a bowl with the processed dried fish.

Step 3:Pour in maltose syrup, Korean-style chili sauce, a little soy sauce and mix well, then a little white vinegar, then mix well, sprinkle some sesame seeds and coriander on the plate, and mix the sour and slightly sweet and spicy mentai fish is OK.

The taste of the fish is not good, although the whole body can be used, but its meat does not touch the umami of the fish, this kind of fish meat is very tight, it is very woody to eat, and the fishy smell is strong.

It is difficult to master the cooking method of Ming sedan dismantling Qi Tai fish, and the North Koreans have a bad taste for Ming Tai fish, but in China, there are very few such yukai fish, no matter how you do it, it is difficult to remove the fishy smell, and until now there is no way to make this fish more delicious, so Chinese do not like Ming Tai fish.

In addition, it is difficult for domestic fishing boats to go to the ocean to fish, and it is difficult to catch mentai fish. It is difficult to distinguish between the real and the fake imported mentai fish, because it is difficult to see fresh imported fish in the market, and most of the imported fish are dried fish or canned fish, and there is no shortage of indiscriminate filling. In this case, Chinese foodies who are not reluctant to refuse to come to the food will not be interested in the treasure of "mentai fish".

The reason why North Korea likes mentai fish

It is said that more than 300 years ago, the nobility of North Korea did not like mentae, because the fishy smell of this fish was very strong, and only the poor people liked this "inferior fish".

Later, due to famine and food shortage, the local people turned their livelihood to the ocean. North Korea is located in a geographical location that can easily catch a large number of mentai fish, and the Korean Peninsula is blessed with unique conditions, and the North Koreans not only relied on this fish to fill their stomachs during the famine years, but also developed into a big proprietor of the mentai fish industry!

The salvaged mentai fish ** is sent to South Korea, Japan and other countries, and the caviar produced by the mentai fish is very popular with the Japanese. In addition to caviar, North Koreans also canned and dried mentai fish and exported them to other countries as a variety of delicacies.

1. Ingredients: 500 grams of frozen mentai fish, 50 grams of garlic chili paste, appropriate amount of oil, 1 green onion, 1 piece of ginger, 2 cloves of garlic, 1 tablespoon of cooking wine, and half a teaspoon of white pepper.

2. Put the mentai fish in cold water in advance to thaw naturally, and then clean up the mentai fish, drain the water, especially wash the blood stains in the abdomen.

3. Cut the top knife of the mentai fish into 4-5 cm long segments.

4. Cut the green onion into sections, slice the ginger, crack the garlic, garlic chili sauce is sold in many supermarkets, garlic chili sauce, that is, the chili sauce with minced garlic, it is characterized by rich garlic fragrance, spicy and fresh, unique spicy with sweet and sour taste.

5. Add oil to the pot and heat it, fry the fish pieces one by one, fry the fish pieces until golden brown, remove the fish pieces and drain the oil for later use.

6. Pour out the oil for frying the fish in the pot, add a little oil, add the green onions, ginger slices, garlic and stir-fry until fragrant, add the garlic chili sauce, stir-fry over low heat to bring out the flavor of the sauce.

7. Put in the fried Mingtai fish pieces, add hot water, the amount of water is not more than half of the Yuzhan fish Hexu block, pour in cooking wine, add white pepper, boil over high heat, turn to low heat and cook for about 10 minutes, and the fish pieces are burned into flavor.

8. When the time comes, turn on the high heat to collect the juice, burn a little soup left, turn off the heat, put it on a plate, sprinkle with chopped green onions, and a plate of garlic spicy sauce with strong sauce is ready.