How to make frozen hairtail fish delicious, how to make frozen hairtail

Grilled hairtail with sand tea.

Ingredients: Hairtail, coriander, minced ginger, sand tea sauce.

Method 1Wash the hairtail and cut it into sections, add cooking wine, salt, and coriander to salt, and let it sit for 2 hours.

2.Preheat the oven to 210 degrees Celsius, put the salted hairtail on the grill and bake at 210 degrees Celsius for 15-20 minutes.

3.Then take it out, brush the 2 sides with sand tea sauce, and then put it in the oven at 210 degrees Celsius for another 15 minutes to color.

Pickled pepper hairtail. Ingredients: Hairtail, oil, cooking wine, salt, chicken essence, vinegar, chopped green onion, minced ginger and garlic, pickled pepper.

Method 1Wash the fish and cut it into sections, rub it with a little salt and ginger juice, pour a little cooking wine, and marinate for 2 hours; Wash the pickled peppers, chop them and set aside.

2.Heat the oil in the pot until it is 8 minutes cooked, pour in the minced ginger and garlic, stir-fry the pickled pepper until fragrant, pour in the marinated hairtail, cook in the cooking wine at the same time, and lightly copy the bottom of the pot to make each piece of fish evenly colored.

3.Pour in an appropriate amount of water, turn to high heat and bring to a boil, then change to medium heat. When the soup is thick, pour in two drops of vinegar, a little chicken essence, remove the juice from the pot over high heat, and sprinkle with chopped green onions.

Deep-fried hairtail. Ingredients: 500 grams of hairtail, seasoning: 60 grams of peanut oil, 15 grams of green onions, 8 grams of ginger, 1 gram of pepper, 3 grams of salt, 25 grams of soy sauce, 20 grams of cooking wine, 2 grams of monosodium glutamate, 35 grams of salt and pepper.

Method 1Gently wash the surface dirt of the hairtail with warm water, and cut off the head and fine tail;

2.Remove the internal organs by disembowelment, wash them and put them on the cutting board, cut them into 5 cm long segments with a knife, and put them in a bowl;

3.Add chopped green onion, minced ginger, pepper, salt, cooking wine and soy sauce to the bowl, grasp well, marinate to taste;

4.Add the pot to the fire, add peanut oil and burn to more than eighty percent of the boiling heat, put in the fish segments, turn them with a hand spoon and stir them open, generally fry them for half a minute to 1 minute, when the fish segments are yellow and float out of the oil surface, you can use a colander to scoop them up;

5.When the oil temperature in the pot rises to boiling hot, then return the fish to the pot and fry it, remove it when the skin is fried until crispy, control the remaining oil, put it on a plate, and dip it in pepper and salt when eating.

Hot and sour hairtail. Ingredients: 1 hairtail, appropriate amount of ginger, 50 ml of oil, appropriate amount of salt, 1 teaspoon of white vinegar, 1 teaspoon of dense chili paste (ordinary chili sauce is also fine).

Method: Wash the hairtail first, remove the internal organs and cut it into sections (the fishmonger will help to get it).

Heat the oil in a pan and fry the hairtail until golden brown on both sides.

You don't need to take out the hairtail, just add an appropriate amount of ginger, salt, white vinegar, chili sauce and water and boil it until it tastes good.

Because the hairtail is not as delicious as the fresh one after it has been frozen, it is best not to braise it or sweet and sour. Have fun.

After frying, make sweet and sour hairtail.

After frying until golden brown, put less than oil in the pan and add sugar, vinegar and salt to make a juice, then put the hairtail and mix well.

Don't braise the hairtail anymore, let's try to fry it.

Teach you how to eat fish.

How to make a fish. Method 1:

1.Prepare hairtail, soy sauce, cooking wine, salt, ginger, shallots, garlic and coriander;

2.Remove the gills and guts of the fresh hairtail, rinse it, then cut it into small pieces and marinate it for 3-5 minutes with the seasoning prepared by the seasoning;

3.Spread some shredded ginger on the bottom of the steaming tray, put in the hairtail together, sprinkle with ginger, onion and garlic, steam for 8 minutes and then change to the way of stewing, 2 minutes.

The baby's esophagus is more sensitive and fragile, and the hairtail fish that has just come out of the pot can not be rushed to the baby to eat, and wait for it to cool a little before eating. In addition, it is best to choose fresh hairtail fish for babies to eat.

Method 2: Ingredients: 200 grams of hairtail. Appropriate amount of sesame oil, dark soy sauce, salt, vinegar, cooking wine, minced green onion, minced ginger, and vegetable oil.

Method: We have cleaned the hairtail, then cut it into sections, then put in salt and cooking wine, stir evenly, marinate for 5 minutes, and then put it in the oil pan and fry it until golden brown, take it out, heat the oil pan, stir-fry the minced ginger, and then put in vinegar, minced green onions, dark soy sauce, stir-fry a few times, then pour boiling water, reduce the juice with low heat, add some sesame oil, and then pour it on the fish.

Ribbon fish belongs to the family Ribbon Fishes of the class Perciformes in the subphylum Vertebrates of the phylum Chordates. We will introduce you to several ways to freeze hairtail, so let's learn it!!

Braised hairtailMethod: 1. After washing the hairtail, cut it into more than 10 cm segments and marinate it for about 10 minutes.

2. Take a clean small bowl and pour in an appropriate amount of cooking wine and a tablespoon of soy sauce.

3. Pour in a tablespoon of sugar and stir well.

4. Pour in an appropriate amount of vinegar according to your preference, stir well with an appropriate amount of refined salt and set aside.

5. Dip the hairtail segment in dry starch, and don't dip it if it's troublesome.

7. Fry one side, gently turn over the hairtail segment, and fry the other side until slightly yellow.

8. Set aside the hairtail segments, add the green onions, ginger slices, and star anise and stir-fry until fragrant.

9. Pour in the prepared sweet and sour sauce to cover the hairtail, and simmer for 10 minutes.

Hairtail in tomato sauceMethod: 1. Wash the hairtail and take the middle section.

2. Put the hairtail fish into a bowl, put rice wine, green onion, ginger, and salt to marinate for a while, then drain 3. Heat the oil pan, put in the hairtail and fry, fry until golden brown and set aside 4. Pour the tomato sauce into the pot and stir-fry evenly.

5. Then put the fried hairtail and stir-fry evenly.

Sweet and sour hairtailMethod: 1. Wash the hairtail and cut it into about 6 cm long segments.

2. Wash the hairtail segments, add green onions, ginger and cooking wine, and marinate for 20 minutes.

3. Control the moisture of the marinated hairtail and evenly stain it with a layer of dry starch. All in turn.

4. Heat the oil in a wok and add the flour-soaked hairtail.

5. Fry until golden brown on both sides, set aside.

6. Cut the green onion into small pieces, mince the garlic, and slice the ginger for later use.

7. Mix a bowl of sweet and sour sauce with half a bowl of water, 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of dark soy sauce and 1 tablespoon of cooking wine.

8. Put a little base oil in the wok, add green onions, ginger and garlic and stir-fry until fragrant.

9. Add the fried hairtail and stir-fry slightly.

10. Pour in the prepared sweet and sour sauce, bring to a boil over high heat, turn to low heat and simmer for a while to make the hairtail more flavorful.

When one-third of the soup is left, change the heat to reduce the juice and the soup is exhausted.

Pan-fried hairtail fish with cuminMethod: 1. Wash and clean up the hairtail, cut into pieces, cut out knife marks every 2-3mm on both sides of the fish body 2, wash and mince the green onion and ginger.

3. Mix the hairtail with cooking wine, green onion and ginger and a little salt and pepper and marinate for 30 minutes 4. Absorb the excess water with kitchen blotting paper.

5. Pat the hairtail body evenly with dry starch.

6. The electric baking pan is energized and preheated, brushed with a layer of vegetable oil, added hairtail, pressed the appropriate function button, and heard the sound of dripping.

7. Turn over and continue to fry until the hairtail is golden brown on both sides.

8. When the power is off, sprinkle chili powder and cumin powder on both sides.

Steamed hairtailMethod: 1. Wash the hairtail and cut it into pieces.

2. Put the sliced hairtail on a plate.

3. Wash the ginger and cut into slices.

4. Put the ginger on top of the hairtail.

5. Put it in a pot and steam for 15 minutes.

6. After steaming, add an appropriate amount of sesame oil and light soy sauce.

1. Ingredients: 3 hairtails, 4 dried chilies, 3 tablespoons of cooking wine, 1 tablespoon of aged vinegar, appropriate amount of starch, 15 Sichuan peppercorns, 1 clove of star anise, appropriate amount of green onion, ginger and garlic, appropriate amount of rock sugar, appropriate amount of refined salt, appropriate amount of cooking oil, 2 tablespoons of light soy sauce, 1 spoon of dark soy sauce.

2. Wash the hairtail, cut off the bones and fins on the back, and cut it into small pieces.

3. First of all, thaw the frozen ribbon fish.

4. Clean up the hairtail and put it on a plate, pour in 2 tablespoons of cooking wine, add an appropriate amount of shredded green onion and ginger, sprinkle in some peppercorns, mix well, and marinate for 15 minutes; Then prepare the green onions, ginger, garlic and all the spices.

5. Prepare an appropriate amount of dry starch and pat the marinated fish pieces one by one with a thin layer of starch.

6. Heat the frying pan and pour in an appropriate amount of oil, put the hairtail pieces into the pot after the oil is warm, fry on low heat until both sides are golden and charred and fragrant.

Hairtail fish contains more unsaturated fatty acids, and the carbon chain of fatty acids is longer, which has the effect of lowering cholesterol. How to make chilled hairtail delicious? Let's take a look!

How to make chilled hairtail delicious

Materials

The main ingredient is 2 hairtails.

Seasoning: appropriate amount of salt, appropriate amount of vinegar, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of Sichuan pepper, appropriate amount of light soy sauce, a little dark soy sauce, a little appropriate amount of water starch, appropriate amount of eggs, appropriate amount of liquor.

The preparation of chilled hairtail

1.After cleaning the hairtail, marinate it with seasoning for half an hour.

2.Coat with cornstarch egg wash.

3.Wrap in egg wash and drain slightly.

4.Add green onions, ginger, garlic cloves, star anise, and add condiments to braise them.

5.Remove the scales and gutt, wash and cut into cubes. (I buy fish from a Ningbo sister every time, the service is very good, this series is she helped me get it good, it is very refreshing, I go home and clean the details and clean it can be cooked directly) Put it on a plate or big wrist, add a little salt, peppercorns, pour in high liquor, stir evenly and marinate for 20 minutes.

6.Beat the egg bowl, add an appropriate amount of cornstarch, put the marinated hairtail pieces into the egg mixture, and dip the egg wash on both sides.

7.Add oil to a pan, heat to 7 hot, adjust to medium heat, add the hairtail soaked in egg mixture, and fry until 6 mature. (It is easy to break after a long time.) ）

8.Pour boiling water or stock directly into the pot, add green onion and ginger, star anise, garlic cloves, dark soy sauce, a little sugar, pour in an appropriate amount of aged vinegar, and add an appropriate amount of light soy sauce after boiling.

9.After the hairtail is cooked, change the heat to collect the soup, and after the soup becomes viscous, you can leave some soup, do not dry it, and the soup bibimbap of braised hairtail is very delicious.

Attached: Another simple recipe for hairtail fish:

1.Clean the hairtail and marinate it for half an hour with high white wine, Sichuan peppercorns, and an appropriate amount of refined salt.

2.Put oil in the pot, put green onion and ginger to stir fragrant, directly put the marinated hairtail fish (don't use the water when marinating), add some garlic, white wine, dark soy sauce, light soy sauce, rice vinegar, and braised it. It's very delicious, I personally think that this way is easier and more delicious, and the hairtail is not broken at all, but my daughter prefers the previous production method, so I have to rely on her.

Cooking skills

1. For freshness, it is best to buy chilled hairtail, which has a better taste and is not easy to break. The difference is that the chilled hairtail is shiny silvery-white. Frozen. Hairtail fish, the scales are a little yellowish. It's easy to tell.

2. In order to effectively remove fishy or braised pork or the like, high grade liquor is used when cooking, which tastes very delicious, do you know how Xu Fan caught Feng Xiaogang's stomach drops, this is how to cook vegetable drops.

3. Add a little vinegar to effectively decompose calcium, which is easier to be absorbed by the human body.

The steps to make the frozen ribbon fish segment delicious and simple are as follows:

Step 1,Hairtail thaw at room temperature, handle clean, try not to rinse off the silver on the surface of the hairtail, the unsaturated fatty acids in the silver surface, lecithin, etc. are particularly beneficial to the human body, it is a pity to rinse it off.

Step 2,Cut the cleaned hairtail into small pieces, about four or five centimeters long, and marinate in ginger, shallots, and a little cooking wine for 10 minutes.

Step 3,Prepare some ingredients, cut the dried red pepper into small pieces, put some white sesame seeds, the cooked sesame seeds I used, green onions, ginger and garlic and cut them for later use.

Step 4,Heat the oil pan, don't put too much oil, the amount of stir-fry is about the same, put in the hairtail after heating, the moisture on the hairtail can be dried with a kitchen paper towel in advance, and use medium and high heat when frying the fish.

Step 5,Fry the hairtail on both sides to a slight brown, obviously hard, at this time you can clip the hairtail out, the oil in the pot is almost dry, and the remaining little bottom oil is dirty, pour it out directly, and wash the pot.

Step 6,Change a little clean oil in the pan, heat it, add the hairtail again, turn on the heat slightly, and fry the hairtail again.

Step 7,When the hairtail is browned, pour in the prepared chili peppers, ginger, garlic, and white sesame seeds, and stir-fry evenly.

Step 8,Add the shallots, pour in a little light soy sauce, sprinkle a little white pepper, and stir-fry evenly.

Step 9,

There is no need to put other seasonings, it is fragrant and fragrant, charred on the outside and tender on the inside.

Sweet and sour hairtailIngredients: 200 grams of hairtail.

Excipients: 5 grams of cooking wine, 2 grams of salt, 15 grams of starch, 3 grams of ginger, 5 grams of green onion, 15 grams of white vinegar, 20 grams of sugar, 15 grams of tomato paste, 50 ml of water.

1. Put 200g of hairtail fish into a bowl, add 5g of cooking wine, 2g of salt and 15g of starch, and marinate for 20 minutes.

2. Heat the oil, pour in 5ml of cooking oil, add the hairtail and fry until golden brown on both sides.

3. In another pot, add 3g of shredded ginger and 5g of green onions, and wait until fragrant.

4. Add 15g of white vinegar, 20g of white sugar, 15g of tomato paste and 50ml of water and stir well.

5. Pour in the hairtail.

6. Reduce the juice on high heat.

7. Sweet and sour hairtail fish finished picture.