How to eat saury, what are the ways to eat saury?

The saury is so delicious.

In life, everyone can often eat a variety of delicacies, so for people in some southern cities, they can often eat a variety of fish. And even if you haven't eaten it, then you must have passed through the Yangtze River Three Fresh, then the Yangtze River Three Fresh is also the so-called saury, anchovy and pufferfish. Everyone will say that when they hear these three kinds of fish, it is a very delicious dish, so today we are mainly talking about saury fish, and what are the ways to eat saury?

But if you want to eat real saury, you can't eat it now, because it can be said that you only ate it when your parents were young. And nowadays, if you want to catch saury, it is difficult to make a profit, and now the saury can be said to be a state of no price. If you want to make the saury very tasty, one of the traditional methods is to take steaming, because the flavor of the fish is relatively bland.

But when making it, the most common thing is to use saury to make chaos, which is both delicious and practical.

In fact, you can also make dry fried saury at home, so the saury is to prepare some pepper, salt, vinegar and other raw materials, and marinate the fish first. Wait until the second day and then put some starch on the fish and fry it in the oil pan, but be sure to pay attention to the heat at this time when frying. If the oil is too hot, there is a high chance that the fish will be scorched, and in that case, the saury will lose its original taste.

The last method is to make spicy saury, which means prepare a few saury fish first, and then prepare some green onions, ginger and garlic at home. After washing the saury, add some green onions, ginger and garlic to remove the fishy smell of the saury. Then add some cooking oil to the pot and wait until the oil is 5 hot.

Put in some waterThen add some rice wine and pepper to the fish, and when the fish broth is dry, the fish can be served.

The ways to eat saury are: stewed saury, braised saury, fried saury, braised saury, marinated saury, sweet and sour saury, tempeh knife, fish pepper, salted crispy knife, fish stewed knife, dried fish fried saury, Korean spicy stewed saury, steamed knife, tea fragrant saury, etc.

For example, it can be made into fried saury, stewed saury, garlic saury, steamed saury, braised saury, braised saury, braised saury, sweet and sour sea bass, tempeh fishing, crispy saury, tea fragrant saury, marinated saury and so on.

Grilled saury, braised saury, scallion fried saury, steamed saury, and fried saury are all very good and simple to eat.

The way to eat is to choose to eat steamed, boiled, fried, stewed, or used to make soup, which are some of the most basic practices.

Cut the saury into sections, marinate in cooking wine, salt and thirteen spices for 30 minutes, then dip it in the egg mixture, and fry it in an oil pan until golden brown on both sides. 1. Wash the saury and cut it into sections, then put it in a container, add cooking wine, salt and thirteen spices and marinate for 30 minutes.

2. Beat the eggs in a bowl and set aside.

3. Put the marinated saury into the egg mixture, so that both sides of the saury are stained with the egg liquid.

4. Heat the pan with cold oil and fry the saury.

5. Fry on one side and turn over the other side until golden brown on both sides.

6. Done. <>

Ingredients for saury stew:

2 saury, 60 grams of pork belly or lean meat, 1 small green onion, 3 slices of ginger, 5 cloves of garlic, millet spicy and dried chili, 2 green peppers, 1 star anise, 15 Sichuan peppercorns, 13 and a half teaspoons, 1 tablespoon of cooking wine, 1 tablespoon of sugar, 2 tablespoons of balsamic vinegar, 1 tablespoon of soybean paste, 2 grams of dark soy sauce of straw mushrooms, half a teaspoon of chicken essence, 2 to 3 bowls of boiling water, 2 tablespoons of water starch, 1 coriander.

Step 1: Boil a pot of boiling water, prepare two saury, clean up, cut into sections, and control the moisture.

Step 2: Slice the meat and prepare the green onion, ginger, garlic and millet spicy.

Step 3: Mix the juice in a bowl, add soybean paste, light soy sauce, sugar, balsamic vinegar, 13 spices, stir well and set aside.

Step 4: Heat the pan with cold oil and put in the saury.

Step 5: Fry until golden brown on both sides.

Step 6: Add pork belly, star anise, Sichuan peppercorns, green onions, ginger, garlic, and millet to stir until fragrant. Add cooking wine, salt and sauce in a bowl. Then put in boiling water, the amount of boiling water, just over the saury.

It is necessary to put in boiling water, because boiling water is easy to absorb the flavor, and the stewed fish will be more fragrant.

Step 7: Simmer over medium-low heat.

Step 8: Leave a small amount of soup, add a little pepper, chicken essence, and two spoons of water starch, so that the soup will be thicker and brighter. That's it. Add the coriander, remove from the pan and serve.

Pan-fried saury

Pan-fried saury】 Ingredients used].Hairtail fish (saury)., eggs, flour, green onions, ginger, peppercorns; Refined salt, cooking wine.

Step] Step 1: Choose the meat with firm texture and bright appearanceHairtail, remove the internal organs, wash them, then cut them into sections and drain them for later use.

Step 2: Shred the green onions and ginger for later use.

Step 3:Ribbon fish segmentsPut it in a basin, add cooking wine, refined salt, peppercorns, green onion and ginger shreds and stir well.

Step 4: Punch in oneEggs

Add an appropriate amount of flour and mix well. Evenly hang the fish with egg powder batter. Marinate for an hour.

Step 5: Before putting into the pot, pick out the green onions, ginger shreds, and peppercorns, and put the marinated hairtail segments on a plate.

Step 6: Boil a little oil in the pot, and add the oil to a temperature of 6Ribbon fish segmentsAfter the outside is set, change to medium and low heat to fry, repeatedly turn over to make the hairtail section evenly heated, fry until golden on both sides, and then dip it in pepper and salt on a plate, which is deliciousPan-fried sauryIt's done.

Personal experience

1. Put the pot in the pot at high oil temperature to instantly shape the outside of the hairtail and achieve the purpose of non-stick.

2. After the outside is set, turn to medium-low heat and fry. The surface of the high-temperature fried hairtail, and the inside of the low-temperature fried hairtail.

3. Wrapping the fish in egg batter before frying can make the hairtail section produce a crispy flavor, and can also be used as a thermal insulation material to protect the tender fish.

Fried hairtail, some people coated with starch, some people coated with flour, in fact, it is not delicious, teach you the most fragrant method. This fragrant fried saury is ready, hang the whole egg batter, no pot will stick to the pan, the charred and crispy fish meat is tender, it is really satisfying.

1: Remove the head and tail of the saury, wash the five internal organs and set aside, slice the green onion, ginger and garlic for later use.

2: Pour cooking wine, soy sauce, salt, green onion, ginger, garlic and peppercorn noodles into the washed saury and marinate in turn.

3: Marinate for about half an hour, beat an egg and stir well.

4: Sprinkle with flour and stir well until the fish pieces are evenly coated.

5: Put oil in the pot, the oil temperature is 6 into the heat (put a piece as long as it does not stick to the pan), put the fish pieces and fry.

6: Fry until golden brown and remove the saury, and the fried saury is crispy on the outside and tender on the inside.

The saury can be fried or stewed, if you insist on eating, first marinate the saury, light it on the fire with starch or egg liquid, and then fry it in a pan, if the shield, until the fish is slightly fried, and then put it in the soup and continue to stew.

400 grams of hairtail, 200 grams of artemisia, chopped green onion, minced ginger, bone broth, salt, pepper, peanut oil, and cooking wine.

Method: Remove the internal organs of the hairtail and wash it and cut it into sections; Wash and cut the artemisia into sections and blanch them with boiling water.

Heat oil in a pot, fry the hairtail until both sides turn yellow, add chopped green onions, ginger and bone broth, and simmer until the soup is milky white.

Add artemisia, salt and pepper to taste, remove foam, and simmer for a while.

3 grams of salt, 2 grams of monosodium glutamate, 10 grams of green onions, 5 grams of ginger, 2 grams of pepper, 3 grams of chili pepper (red, pointed, dry), 10 grams of sesame oil, 45 grams of salad oil.

The special soup is thick and mellow, and the color is gorgeous.

Wash the hairtail and cut it into cubes;

Put the pot on the fire, pour in the salad oil and heat it, pour the hairtail pieces into the pan, fry until golden brown on both sides, and remove the oil;

Heat the oil in the pot, add the minced green onion and ginger, and stir-fry the dried red pepper;

Add chrysanthemum, hairtail and fresh soup to boil;

Add refined salt, monosodium glutamate and pepper to make it salty, fresh and slightly spicy, stew until soft, and point sesame oil out of the pot, ready to eat.

1 Handle the hairtail and cut it into sections.

2 Stir-fry green onions, ginger and garlic until fragrant, and fry the hairtail.

3 Add the soup to taste and simmer for 10 minutes.

4 Add chrysanthemum and simmer slightly.