How to make braised saury cabbage, how to make the saury delicious

Ingredients: 200g of saury

Cabbage 100g

5g bay leaves, 3--4 peppers.

Green onion and ginger to taste.

Cooking wine 50g

Preparation of braised saury cabbage.

Fry the fish on both sides and fry thoroughly.

Add green onion ginger, tree pepper, Sichuan pepper, cooking wine, light soy sauce, salt, and simmer!

First high heat, turn the pot down and simmer, add cabbage when it is almost cooked, simmer for 4 minutes, turn off the heat, add a little chicken essence, and remove from the pot.

Hairtail fish does not have small spines, so it is especially easy to eat, and it will take a while to become a master of boning. Braised hairtail fish, the juice is thick and delicious, the thief eats, many people like to eat hairtail, but they dare not do it. Worried about being too fishy, generally dealing with these fishy dishes, it is very effective to use high rice wine to remove the fishy, my family often prepared Jiujiang double steamed rice wine, red meat, fishy fish are used with it, you can also use a stronger two-pot head.

Process: Burning. Taste: Homemade.

Ingredients: 500 grams of hairtail, 50 grams of starch, 1 piece of ginger, 3 cloves of garlic, 20 Sichuan peppercorns, appropriate amount of vegetable oil, 1 gram of pepper, 2 tablespoons of Jiangmi wine, 2 tablespoons of light soy sauce, 1 2 tablespoons of sugar, a few drops of dark soy sauce, 1 2 tablespoons of aged vinegar, 3 grams of white sesame seeds, 1 chives, 1 bowl of water, 3 grams of salt.

Cooking steps:1Take the fish to guts, clean it, and chop it into pieces (you can ask the fish stall owner to do it for you).

2.Marinate with a little chopped pepper, 1 2 tablespoons of rice wine, and a few slices of ginger for ten minutes.

3.Use a small dish to fill an appropriate amount of starch, and pat a little starch on both sides of the hairtail.

4.Put oil in a pan, add the hairtail, fry over low heat, and fry until golden brown on both sides.

5.Put a little oil in a wok and sauté the ginger, garlic and peppercorns until fragrant.

6.Add the fried hairtail, gently turn the fish pieces to absorb the aroma, add the remaining rice wine along the edge of the pan, burst the fragrance and pour in a bowl of warm water to boil.

7.Add light soy sauce, sugar, dark soy sauce, aged vinegar and salt, bring to a boil over high heat, cover and cook over medium-low heat for about 10 minutes.

8.When boiling until a small amount of juice remains, gently turn the fish over, reduce the juice on high heat until thick, don't collect too dry, leave some juice to dip and eat; Once out of the pan, sprinkle with sautéed white sesame seeds and chives to garnish.

Ingredients: 1 saury, shredded ginger, 3 garlic cloves, 3 chives, 1 onion, 2 red peppers, vegetable oil, 2 tablespoons of cooking wine, salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, sugar, 1 tablespoon of balsamic vinegar, 2 grams of chicken essence. Wash the saury, chop it into small pieces, put it in a bowl, add cooking wine, add salt, minced ginger and lemon juice, stir well and marinate for 15 minutes.

Wash the onion and cut it into large pieces, and cut the red pepper into chunks and drain.

Fish ingredients: 1 white saury, shredded ginger, 3 garlic cloves, 3 chives, 1 onion, 2 red peppers, vegetable oil, 2 tablespoons of cooking wine, salt, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, sugar, 1 tablespoon of balsamic vinegar, 2 grams of chicken essence.

1. Clean the fish, remove the scales, chop it into small pieces, put it in a large bowl, add cooking wine, salt, minced ginger and lemon juice and stir evenly and marinate for 15 minutes.

2. Clean the onion, cut it into large pieces, remove the red pepper seeds, wash it, cut it into chunks, find a clean basket and drain it.

3. Put a little cooking oil in the casserole, put the marinated fish pieces in it and start frying it slightly, then pour all the onions into it, cover the lid and simmer.

4. When the onion is soft, open the lid and find a small bowl and add sugar, light soy sauce, dark soy sauce, salt, balsamic vinegar and chicken essence to stir it into a seasoning sauce.

5. Pour the seasoned sauce into the casserole, start to simmer until it is completely flavored, then pour the red pepper cubes into it and simmer slightly.

6. After simmering and cooking thoroughly, put in the chopped green onion, a nutritious and delicious home-cooked dish, the onion stewed saury is completed, and the rice is fragrant and refreshing.

There are many ways to make the first step of the saury, such as braised saury, sweet and sour saury, dry fried saury, steamed saury, etc., Qiaowu Kitchen has made the most detailed introduction to the practice of saury, so that you can easily learn the practice of saury, and the following is an introduction to the practice of saury: first prepare the saury, then wash it, marinate it with salt and cooking wine.

The second step is to prepare the excipients. For example, shredded chili pepper and ginger, chopped green onion, vinegar, light soy sauce, cooking wine, fresh chicken juice, etc.

Step 3: Stir-fry the saury until golden brown.

Step 4 Then pour all the seasonings you have prepared earlier into the pot and start simmering. Sprinkle with pepper and green onion when it is almost out of the pan.

Step 5Finally, remove from the pan and serve on a plate. The above content teaches you how to make the saury in a step-by-step way, and details the ingredients used in the preparation of the saury and the approximate time. In fact, the method of saury is very simple, and friends who like to eat saury can try various methods of saury.

The saury is so delicious.

Braised saury is a very nutritious home-cooked dish, and if you like to eat it, you can learn simple ways to make delicious home-cooked braised saury at home. Here's how to make home-cooked braised saury for you, so let's try it together!

Home-cooked braised saury ingredients are prepared.

Home-style stewed saury recipe steps.

Yuqiao 1Wash the saury and cut it off.

2.Chop the green onion, ginger and garlic, and chop the chili pepper.

3.Stir-fry green onions, ginger and garlic in hot oil until fragrant, and add soy sauce.

4.Add water, salt, monosodium glutamate, chili pepper to a boil.

5.Put the fish, bring to a boil, simmer and reduce the juice.

6.Remove from the pan. The second recipe is the home-cooked practice of braised saury.

Procedure. Step 1 Clean the fish: remove the gills, internal organs, fins, cut into fish segments, clean the skin of the fish, and control the moisture.

Step 2 Simmering: light the fire, heat the pan, pour in the cooking oil, put in the ingredients, ginger slices, and green onion segments after the oil temperature is three percent hot, pour in the soy sauce after the fragrance is discharged on low heat, add the clear broth, put in the saury segments, add salt and monosodium glutamate.

Step 3 Collect the juice: Bring the soup to a boil, reduce the heat, cover and simmer for 8 minutes. Collect the soup on a low heat until the soup is thick, and remove the saury.

Step 4 Serving: Take out and put on a plate, pour in the soup, sprinkle a little chopped green onion, and coriander to enhance the flavor.

In addition, another manufacturing method, (the Northeast region saury stewed method).

Ingredients. 4 saury.

Method steps.

Remove the internal organs of the saury, cut it into sections, wash it, and control the water for later use.

Add an appropriate amount of five-spice powder and salt, mix well, and marinate for 15 minutes.

Prepare shredded ginger, garlic, coriander, dried chilies, bay leaves, star anise.

Add a little flour and a little cornstarch to the marinated saury, and the ratio of flour to cornstarch is 1:1.

Grasp well with your hands. Add cooking oil and mix well.

Remove from heat and add more oil. Heat the oil at a temperature of 6 layers, add the saury one by one, and fry it.

Fry the knife until browned, turn over and continue to fry.

Fry the saury, add an appropriate amount of aged vinegar, add an appropriate amount of light soy sauce, and consume oil.

Place the ingredients on top of the fish.

Add water, and the fish is not over. Add salt to taste, cover and simmer for 15 minutes.

Simmer until the soup thickens.

Sprinkle in the parsley segments.

Out of the pot. Pay attention to caution.

When out of the pan, you can drizzle less oil

Materials:

saury, sugar, cooking wine, peppercorns, salt, garlic.

Method

1.Remove the internal organs of the saury, wash it, cut it into triangular pieces, add the tung dough to the cooking wine, salt, and pepper powder and marinate for half an hour.

3.After all the frying is done, fry the garlic with the bottom oil in the pan until fragrant, add sugar, soy sauce, a little water, and then pour the saury into the juice of Wangzhen. You can have a pinch of salt.

Tips

1.Wash the saury and cut it off.

The sign of home-style braised saury is just like step 2

2.Chop the green onion, ginger and garlic, and chop the chili pepper.

Step 3 of the home-cooked braised saury

3.Stir-fry green onions, ginger and garlic in hot oil until fragrant, and add soy sauce.

Step 4 of the home-cooked braised saury

4.Add water, salt, monosodium glutamate, chili pepper to a boil.

Step 5 of the home-cooked braised saury

5.Put the fish, bring to a boil, simmer and reduce the juice.

Step 6 of the home-cooked braised saury

Brother Qing 6Out of the family to start the pot.

1. Wash the saury and set aside.

2. Pour in cooking wine, a little salt, 3-4 slices of ginger, wait for 10 minutes to remove the fishy smell.

3. Prepare flour and evenly coat the saury.

4. Heat the oil, fry the fish, fry until golden brown, or red.

5. Cut the cabbage into several pieces.

6. Heat the oil before the drawback, put the red pepper pure, Sichuan pepper, green onion, ginger and garlic and stir-fry until fragrant. Add the cabbage, then the saury.

7. Pour in soy sauce and light soy sauce, a little each.

8. Pour in 300ml of water.

9. After the soup is thickened, add the coriander and remove from the pot.

The meat of the saury is delicate, the meat is delicious, the nutrition is rich, and it is deeply loved by the public, and can be used for frying, frying, roasting, stewing, etc. Home-style stewed saury is simple to make, with a fresh and fragrant taste, soft meat and unique flavor. Here's how to make a homemade stewed saury.

3 saury, appropriate amount of coriander.

Green onion, ginger, garlic, salt, monosodium glutamate, Sichuan pepper, star anise, red pepper, cooking wine, sugar, vinegar, soy sauce, oyster sauce, oil (to taste).

01 Clean up the saury, control the moisture, and cut into sections.

02 Wash the red pepper with water, control the moisture, and cut it into sections with an oblique knife.

03 Rinse the coriander with water, control the moisture, and cut into small pieces. Chop the shallots, ginger and garlic and set aside.

04 Put salt, cooking wine, sugar, vinegar, oyster sauce, soy sauce in a bowl, mix with a little water and mix into a sauce.

05 Heat the oil in the pot, add the peppercorns, star anise and stir-fry the pot after the oil is hot, add the green onion, ginger and garlic, and stir-fry until fragrant.

06 Add the mixed sauce, add the red pepper, and bring to a boil. Once the sauce is boiling, add the saury.

07 Boil the saury slightly, then put in the water, the water is submerged in the saury, bring to a boil over high heat, turn to medium heat and simmer.

08 When boiling at least the soup, add MSG, turn to high heat to reduce the soup, turn off the heat and remove the spoon. Put the stewed saury on a plate and add the coriander.

The easiest way to make home-cooked saury is as follows:

1. Wash the hairtail and cut it into small sections, here we want to talk about the correct washing method of the hairtail, the most important thing is to try to retain the silver scales on the surface of the hairtail. The silver scales on the surface of the hairtail fish are actually the nutritional essence of the hairtail, and this layer of silver scales has a variety of good nutritional values for the human body. There is also the black membrane in the belly of the fish, which must be rubbed off.

2. Slice the garlic and cut the green onion into small pieces and put it in a bowl.

3. Add 1 teaspoon of salt, 2 tablespoons of cooking wine, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, and finally pour in water, filling a small bowl.

4. Heat the pan, heat the oil, and fry the hairtail over high heat.

5. Fry the hairtail until golden brown on both sides. It should be noted here that it doesn't matter if it doesn't stick to the pan when frying the hairtail, it will be very complete; However, if you are using a regular spoon, heat the pan a little hotter and apply ginger to the bottom of the pan, or dip the hairtail pieces in flour on both sides before frying them, so that the fish will not be fried.

6. Pour in the seasoned sauce and simmer over low heat.

7. Keep the soup dry and ready to get out of the pot.

8. Finished products. <>

Cooking tips for braised saury:

The fishy smell and greasy on the hairtail are large, and it is difficult to wash them with clean water, so rinse the preliminarily treated hairtail with warm boiled water (about 70 degrees) and the step is to put the hairtail in warm boiled water for 20 seconds and then quickly remove it and put it in cold water to be washed. It must not be placed in warm boiled water for too long, and the rinse speed should be fast.

It doesn't matter if it doesn't stick to the pan when frying the hairtail, it will be very complete; However, if you are using a regular spoon, heat the pan a little hotter and apply ginger to the bottom of the pan, or dip the hairtail pieces in flour on both sides before frying them, so that the fish will not be fried.

Ingredient breakdown.

Appropriate amount of saury. Cabbage to taste.

Appropriate amount of green onion and ginger.

Star anise to taste. Salt to taste, cooking wine to taste.

Soy sauce to taste. Black pepper to taste.

Flour to taste. Starch to taste.

Salty and umami taste. The firing process takes half an hour.

Easy difficulty. Steps to prepare the swordfish roasted cabbage.

Clean up the saury, remove the head and tail, and cut it into small pieces. At this step, when buying fish, you can ask the fish seller to do it directly.

Place the saury in a container and add the right amount of black pepper.

Add salt to taste. Add an appropriate amount of cooking wine.

Stir well and marinate for 20 minutes.

In a small bowl, mix the flour and starch in a 9:1 ratio and set aside.

Drain the saury and roll it in a flour bowl so that the whole saury pieces are evenly coated with a layer of flour.

Heat oil in a pan. When the oil is hot, add the floured saury.

Add all the fish pieces and fry until golden brown on both sides.

Add green onions, ginger slices, star anise, and pour boiling water, about 1 cm over the saury. Once the heat is boiling, reduce the heat to a simmer.

Wash the cabbage and cut it into evenly sized pieces.

In another pan, add oil.

After the oil is hot, put the vegetable gang first, and then the vegetable leaves.

Saute until the leaves are tender.

Put the cabbage in the pot of the saury stew and spread evenly over the saury.

Add light soy sauce to taste.

Cover the pot and simmer for 10 minutes, you can put a little coriander before removing from the pot.

Stewed Chinese cabbage with saury, which is made by frying the saury in oil, and then stewing it with Chinese cabbage with accessories, which is delicious and has a special flavor. Here's a look at how to make Chinese cabbage stewed with saury.

2 saury, 200 grams of Chinese cabbage.

Green onion, ginger, garlic, salt, monosodium glutamate, red pepper, Sichuan pepper, star anise, five-spice powder, starch, sugar, vinegar, cooking wine, soy sauce, oyster sauce, oil.

Clean up the saury, control the moisture, and chop it into sections. Add a pinch of salt, five-spice powder, cooking wine and marinate for 20 minutes.

Wash the Chinese cabbage with water, control the moisture, and cut it into segments about 10 cm long and 5 cm wide (no special requirements, the size is according to personal preference).

Wash the red pepper with water, control the moisture, and cut it into sections with an oblique knife. Chop the shallots, ginger and garlic and set aside.

Put a teaspoon of starch in a bowl, mix with water and make a sauce.

Put salt, monosodium glutamate, sugar, cooking wine, soy sauce, a little vinegar, mix with water in a bowl with green onion, ginger and garlic to make a sauce.

Sprinkle the marinated saury with an appropriate amount of starch and mix well.

Heat oil in a pan, and fry the saury over low heat when the oil is hot. Fry until browned and set aside.

Reheat the oil in the pot, add star anise after the oil is hot, and stir-fry the peppercorns until fragrant. Add the empty or slippery fried saury.

Add the mixed sauce, add the red pepper, and cook for a while. Then put in the Chinese cabbage, add water, water and Chinese cabbage can be leveled, bring to a boil over high heat, turn to low heat and simmer.

After the Chinese cabbage is stewed, add a spoonful of oyster sauce, add monosodium glutamate, and turn to high heat to reduce the soup.

When a small amount of soup is dough, put in the mixed sauce, and after the sauce is sticky, turn off the heat.