The practice of boiling small mullet, how to make mullet delicious

Ingredients: A handful of small mullet.

A handful of oyster meat.

Cabbage 6 slices of food in the same place.

A pinch of vermicelli. A little green onion is a little bit of food.

1 teaspoon of the Vertamix.

Recipe preparation: 1Prepare the ingredients, wash the small mullet with water, and remove the oysters to thaw.

2.Pick the cabbage, wash it, drain it, cut it off and put it upright in strips, set aside.

3.Put a little oil in the pot, add chopped green onions when it is hot for seven minutes, and stir-fry until fragrant.

4.After stir-frying the cabbage a few times, add a small amount of vermicelli and continue stir-frying.

5.Pour in the prepared mullet and oyster meat and stir-fry a few times to evenly.

6.Pour in the right amount of water, I pour until the cabbage is just gone, if you want to drink the soup, you can add more water, add a small spoon of flavored Damei to add some color.

7.After the water is boiled, cook for 3 minutes, add a little salt, because the small mullet and oyster meat have a salty taste, add a little salt, do not add MSG, because it is already very fresh.

8.I ate it myself, and the amount was a bit much. Haha, but it's really fresh and delicious, and I couldn't help but eat most of the bowl.

Mullet, also known as black fish, raw fish, snakehead, caiyu, etc., belongs to the order Perchformes, the family of snakeheads. In China, there are two genera of snakeheads: snakehead and moonfish.

There are 7 species in the genus Snakehead (and Heilongjiang subspecies), Spotted Snakehead, Turtle Snakehead, Eyefish, Spotted Snakehead, Snakehead, Snakehead, Striped Snakehead, etc., and there is a kind of white one; There is only one species of moonfish. At present, snakeheads and snakeheads are farmed.

Material. <>

1 slice of mullet roe, 4 taels of white radish, 1 garlic sprout, 1 egg, 20 dumpling wrappers, 1 3 tbsp rice wine, 1 tsp salt, 2 tsp sugar.

Method. 1.Brush the rice wine on the surface of the mullet roe, preheat the pan dry, put the mullet roe into a slight fry, fry on each side for half a minute, and then cut into centimeter-thick oblique slices for later use.

2.Wash and peel the white radish, cut it into slices 2 cm long, 5 cm wide and thick centimeters for later use, wash the garlic seedlings and cut them into oblique slices, add salt and sugar to the eggs and beat them for later use.

3.Overlap 1 slice of mullet roe, white radish and garlic sprouts, roll up and fix it on 1 dumpling skin, dip a little egg liquid in the seal, fix and press it tightly on the left and right, and set aside all the ingredients in order.

4.Dip the mullet roe roll in method (3) with egg mixture, fry it in a pan until it is golden brown on the outside, then drain the oil, and cut it into half a row after it cools slightly and serve.

Method: 1. Chop the mullet into small pieces and set aside with ginger slices;

2. At this time, boil half a pot of water in a pot and boil the water until it boils;

3. Pour oil into the pot, more oil, heat the oil, pour in the fish pieces and green onion and ginger, keep stir-frying, the fish is golden brown, about 5 minutes, 4, and then pour the boiling water into the fish pot, after the high heat whitening, pour in cooking wine, medium-low heat, cook for 20 minutes, add salt, chicken essence, white pepper to taste;

Description: Mullet, also known as black fish, has tender flesh, few bone spurs, and is rich in protein, which is said to have even more protein than chicken and beef. Mullet can tonify the spleen and invigorate qi, dilute water and remove dampness, dispel wind and reduce inflammation, and is an excellent choice for dietary therapy during pregnancy.

1. It has the effect of removing stasis and renewing, nourishing and recuperating. After surgery or trauma, eating mullet has the effect of building muscle and replenishing blood, accelerating cell growth, and promoting wound healing;

2. It has the effects of dampness and diuresis, ventilation and swelling, which can tonify the spleen and stomach, dilute water and reduce swelling, treat beriberi, pregnancy edema, etc.;

3. At the beginning of nephritis, cook soup with mullet, do not put salt, drink soup and eat fish, and the therapeutic effect is very good.

1. Spicy mullet (moderately spicy, soft and smooth).

Ingredients: mullet (500g).

Excipients: fresh chili, green onions, ginger and garlic, and appropriate amount of various seasonings.

Method. 1. Prepare chopped green onions, ginger, garlic, and hot sauce first. A small amount of cooking oil should be burned until the oil temperature is 70% hot.

2. Stir-fry the ginger, chopped green onion and garlic in oil.

3. Pour in the mullet, add a few drops of dark soy sauce to moisten and polish, add salt, and adjust the flavor of chicken essence.

4. Stir-fry for about ten minutes, that doesn't need to be fried for a long time, because it's easy to cook.

Mullet meat contains 8 kinds of amino acids that the human body can not synthesize, these amino acids must be obtained from the diet every day, these amino acids must be obtained from food, and we eat this dish can be a good supplement, so it is very nourishing, can well enhance our ability to resist disease.

2. Dry pot mullet (salty, fragrant, fresh, and distinct taste).

Ingredients: Mullet (250g), Old pickles (25 pieces), pork belly (150g).

Excipients: Yuba (20g), vermicelli (20), pickled pepper (3), green onion (3 sections), ginger (4 slices), salt (2g), appropriate amount of oil.

Method. 1. Soak 20 grams of yuba (dry) and cut into pieces; Wash the mullet and set aside; Pork belly, old pickles, vermicelli cut and set aside.

2. Pour oil (20ml) into the pot, add green onions, ginger slices, and pickled peppers.

3. Add slices of pork belly, slices of old pickles, mullet, vermicelli and bean curd pieces.

4. Add cooking wine, salt (2 grams) and water (the old pickles themselves are rich in salt, because salt needs to be added slightly or not).

5. Close the lid and press the [Dry Pot Stir-fry] button to start the automatic cooking program.

6. At the end of cooking, stir the ingredients in the pot evenly, arrange and serve.

Our consumption of mullet can be a good supplement to zinc, calcium, selenium and other elements, which can well promote the growth and development of children, the elderly anti-aging and longevity, health and longevity. We people who are weak often eat it because it has the effect of nourishing the mind, removing dampness and reducing swelling.

Here's how to make mullet delicious:

Ingredients: 600 grams of mullet, 3 slices of ginger, 2 green onions, 5 lemon peels, 1 spoon of cooking wine, plates, pots, etc.

1. Prepare food and materials.

2. Add cooking wine, green onion, ginger and lemon slices and marinate for 10 minutes to remove the smell.

3. Pour oil into the pan and fry the mullet.

4. The meat can be white.

5. Remove and put in a casserole.

6. Add ginger and lemon to the eggplant and lack of lemon peel and green onion.

7. Add boiling water.

8. Bring the heat to a boil.

9. Simmer over low heat for 30 minutes.

10. Add some lemon peel for a faint fragrance.

Mullet tofu soup made with mullet is delicious.

1. Wash and pick the shallots, cut them into long sections, peel and slice the ginger, peel and chop the garlic, and cut 100 grams of tofu into cubes.

2. A mullet, the fish body is used to boil or make sauerkraut fish, the fish head is used to stew tofu, one fish and three eats, remove the fish gills, wash away the blood, split the fish head with a knife, and put it on a plate for later use.

3. Heat the oil, fry the shallots, ginger, garlic and peppercorns over low heat, fry the peppercorns first to make the fragrance, and then put in the chopped green onions, ginger and garlic, on low heat, and it is easy to paste over high heat.

4. Then put the fish head and skin side down, spread it on the green onion, ginger and garlic, and fry for a while, so that the fish skin is not easy to stick to the pan or break.

5. Add an appropriate amount of water to cover the ingredients inside.

6. Put the cut tofu cubes into the pot in a circle, cover the pot, turn up the heat and simmer, turn to medium heat and continue to simmer for about 20 to 30 minutes.

7. Open the lid of the soup milky white, finally add salt to taste, taste it with a spoon, the taste is delicious, the fish is tender and thornless.

8. Sprinkle coriander and millet spicy garnishes, it is really full of color and umami.

9. Finished product drawing.

Introduction to mullet

Channa argus (scientific name: channa argus) is a fish of the family Snakehead. The front part of the body is cylindrical, and the back part is flattened laterally.

The body color is grayish-black, the back of the body and the top of the head are dark, the abdomen is pale white, there are irregular black patches on the sides of the body, and there are black markings on the side of the head; Odd fins have black and white spots, and even fins are grayish-yellow with irregular spots. The head is long, the snout is short and round and blunt, the mouth is large, and the teeth are small. The eyes are small, and the nostrils are two pairs.

The dorsal and lateral sides of the body are dark black, and the abdomen is lighter. There are many blue-black irregular spots on the side of the body, and there are 3 longitudinal black stripes on the side of the head from behind the eyes. The upper one originates from the snout and extends to the upper corner of the gill aperture after the eye.

The lower two originate from under the eye and terminate at the base of the pectoral fin along the side of the head. There are black and white patterns on the dorsal fin, anal fin, and caudal fin. pectoral and pelvic fins pale yellow; There is a black spot at the base of the pectoral fin.

The ingredients are as follows: fish fillet, salt, cooking wine, egg whites, wet starch. The steps are as follows:

1. Wash and drain the fish fillets, absorb the surface water with a clean cloth, put a little salt in the fish fillets, and pinch them with your hands until they are sticky;

2、.Add a little cooking wine, and keep grasping it with your hands until all of it is absorbed by the oak fillet;

3. Add the egg white little by little, and pinch it with your hand every time you add it until the egg white is completely absorbed by the fish fillet;

4. Add very thick wet starch cracks;

5. Keep grasping and pinching until all wrapped on the surface of the fish fillet, sticky and without water, and let it stand;

6. Add some cooking oil to the pot before putting it into the pot, mix well, and remove it from the pot.

Tips: 1. The amount of egg white is not too much, generally the whole fish fillet is more than a pound of black fish fillet, half an egg white is enough, and the egg white is too much, and the surface of the fish fillet will feel unclean when it is fried;

2. Remember to put a small spoon of cooking oil and mix well before putting the slurry fish fillets into the pot, so that the fish fillets will not stick to the pan after entering the pot, and the fish fillets will not stick together.