What kind of seasoning do you need for hairtail, and there are several ways to get hairtail

Generally, ginger, shallots, garlic, light soy sauce, starch, braised hairtail fish method one, ingredients.

Hairtail, pickle, red pepper, green onion, ginger, garlic, star anise, light soy sauce, sugar.

Monosodium glutamate, water starch.

Method. 1. Wash the hairtail, take the middle section, and use salt and cooking wine.

Marinate for 20 minutes;

2. Put the fish in a ventilated place to dry the skin;

3. Remove the oil from the pan, after the oil is hot, fry the hairtail fish over medium heat until golden brown, and remove the oil;

4. Leave the bottom oil in the pot, stir-fry the red pepper segments, green onions, ginger, garlic and star anise, and add the fried fish segments;

5. Cook cooking wine, light soy sauce, a small amount of sugar, add unused water to boil over high heat, then turn to medium heat and simmer;

6. When the soup is basically dry, add water starch, reduce the juice over high heat, add monosodium glutamate out of the pot, and sprinkle with green onion and coriander.

Braised hairtail method two, ingredients.

1 hairtail, 2 star anise, fennel.

A small handful, 2 cloves of garlic, rice vinegar.

A little, a little rice wine, a little sugar, a little light soy sauce, 3 slices of ginger, a little dark soy sauce, an appropriate amount of salt, an appropriate amount of oil.

Method. 1.For a hairtail, remove the head of the hairtail and cut it with a knife along the belly of the hairtail to clean the internal organs.

2.Cut diagonally into chunks and marinate with salt and rice wine for 15 minutes (turning once in between).

3.Gently pat a thin layer of cornstarch on the surface of the hairtail.

4.Put a little oil in a frying pan and fry the hairtail until golden brown on both sides.

5.Pour boiling water into a separate pot and gently put the hairtail into the boiling water one by one, and cover the fish.

Noodles, add marinated buns (star anise, fennel, ginger slices, garlic cloves), pour in an appropriate amount of light soy sauce, dark soy sauce, and white sugar.

Rice vinegar, simmer over medium heat for more than 10 minutes.

6.Collect the juice and serve on a plate.

Braised hairtail recipe three.

Material. Hairtail, sliced ginger, cooking wine, water, dark soy sauce, light soy sauce, sugar, a few drops of black vinegar, chicken powder, chopped green onion.

Method. 1. Clean the hairtail, absorb the water with blotting paper, cut into pieces, and turn it slightly with salt.

2. Heat oil in a pot, remove and throw away the ginger slices after the fragrance bursts out, and fry the fish in the pan until golden brown on both sides.

3. Add cooking wine, water, dark soy sauce, light soy sauce, sugar, a few drops of black vinegar, and cook until flavorful.

4. Put some chicken powder, sprinkle with chopped green onions, and serve on the plate! The fragrant black vinegar braised hairtail is so delicious!

Ingredients required: 500g hairtail, flour, eggs, green onions, ginger, refined salt, cooking wine.

Method: 1. Wash the internal organs of the hairtail.

2. Cut off the head and tail slightly, 3. Cut the hairtail into segments.

4. Pour in some cooking wine.

5. Cut the green onion into sections.

6. Add some ginger and salt.

7. Stir the green onion, ginger and salt thoroughly.

8. Mix the juice with flour, eggs, water and a pinch of salt.

9. Dip the surface of the hairtail with a layer of juice.

10. Put it in a pan and fry it.

11. After frying, take out and put on a plate, and fry the hairtail. Missing keys.

1. I want to talk about green onions. Green onions are divided into green onions and shallots, green onions are sweet, shallots are more fragrant, both can be used as condiments when making fish, whether it is steamed or boiled, you can remove the fishy smell well, and you can also add the fragrance of green onions. Then, there is the large preparation of garlic.

Garlic is the most common condiment to remove the fishy smell, and it can also give the fish a garlic aroma, and it also has a disinfecting effect, and the mustard that sashimi must dip in contains garlic. There is also ginger, when frying fish, first wipe the pot with ginger to avoid sticking to the pan, and put a small amount of ginger when cooking the fish, you can also remove the fishy smell.

2. Vinegar is also a seasoning commonly used to remove the fishy smell, and when cooking the fish, put some vinegar can be a good way to remove the fish, and it can also make the fish have a vinegar fragrance and imitate a smooth taste. Next is white sugar, which is not used by many people, but sugar can indeed remove the fishy smell, and a small amount of white sugar can not only remove the fishy smell, but also play a good role in improving freshness. Then there are dried chili peppers, which are mainly used to cover the fishy smell with spicy flavor, and are best used when making spicy fish.

In addition, there is cooking wine or liquor, wine has always been a good seasoning to remove the fish, but do not use it if you avoid alcohol. There is also perilla, which is not common in some places, in addition to removing the fishy smell of other seafood, it also has good medicinal value. Although tangerine peel is common, it is rarely used to remove the fishy smell, in fact, the tangerine peel is particularly good to remove the fishy smell, in addition to the fishy, there is also a fresh and sweet taste.

Finally, it is Zhengxiang peppercorns. Sichuan pepper is divided into hemp pepper and fragrant pepper, both of which can be fishy, depending on whether you like hemp flavor to choose.

Hairtail can be braised and steamed, stewed in sauce, and fried with more oil, which is also very good.

Hairtail spring bamboo shoot soup, dried flat hairtail, steamed hairtail, hairtail ball soup, barbecued hairtail, stewed hairtail, steamed hairtail with chopped pepper, these cooking methods can make delicious hairtail.

There are many ways to cook hairtail, and the ones I know are: dry-fried hairtail, braised hairtail, steamed hairtail, crispy bone hairtail, cola hairtail, sweet and sour hairtail, etc.

I know that steamed hairtail is very delicious, and I need to add more side dishes, you can put more coriander and garlic leaves, and more millet pepper, which is very delicious.

I know that there are two cooking methods for hairtail, braised hairtail, stir-fried hairtail with green peppers, and I have never tasted it in soup, and I think the taste of braised and stir-fried is better.

Hairtail can be wrapped in flour and fried, and then it can also be drunk in a stewed soup, or braised hairtail, but the bones of the braised hairtail will be very many and are not often made.

Hairtail can be steamed, fried, or braised, and can also be pickled with pepper, and it is also very delicious to do so.

There are many ways to cook hairtail. Braised hairtail. Deep-fried hairtail, fried hairtail, etc. It's all delicious.

There are many ways to cook hairtail, you can also fry it, you can also stew it, or you can fry it, and then stew it with water and put a little vinegar on it, so that the stewed hairtail is more delicious.

• 1.Wash the hairtail, cut off the bones and fins on the back, cut it into pieces about an inch long, and marinate it with salt for 10 minutes.

2.Cut the ginger, garlic, green and red peppers, and green onions for later use.

3.Put 3 tablespoons of oil in the wok, about 45ml, boil until it is 80% hot, put your hand on the top of the pan about a foot high, feel it, if it feels very hot and slightly hot, you can do it.

4.Put the hairtail in one by one, and if you are afraid of oil splashing if you are a novice operator, it is best to reduce the heat.

5.Fry until the edges of the hairtail are browned, then turn over.

6.Turn over and fry for another 2 minutes, and you'll be ready to cook, depending on the heat of each stove.

7.After frying the hairtail, pour out most of the oil in the wok, leaving only a little base oil, and put the fish pieces into the pan again. When the rice sprouts are made, the tradition is still followed, and the fish pieces are not taken out of the pan, but directly pressed down with a spatula to pour out the oil.

Then pour the glutinous rice wine. But doing so is a bit difficult for newbies, so it was simplified by me.

8.Once the fish pieces are returned to the pot, pour in the sweet glutinous rice wine. Cover the pot and simmer for a few seconds.

9.Reduce the heat to medium-low heat, then add the soy sauce vinegar, sugar and water.

10.Then add the green onion and ginger and garlic.

11.Add 1 teaspoon of salt.

12.Add another 1 2 teaspoons of chicken bouillon.

13.Add pepper again.

14.Then reduce the juice over high heat.

15.Thicken the soup. The degree of thickness can be set according to personal preference, if you like the soup more or less, of course, less will be more fragrant! If you are a novice, you have to slowly master the skills of collecting juice.

The personal shooting and dressing attack feel braised and delicious.

Steamed hairtail. First of all, the fish is scaled, gutted, washed, and cut into two or three sections. Add shredded ginger, cooking wine, salt, pepper and other seasonings, mix well and spread well, marinate for 10 minutes.

Then put a steaming net in the steamer, put the hairtail into the steamer, and steam it for 8-10 minutes on high heat. Garnish with coriander leaves or chopped green onions before serving.

Steamed hairtail. Braised hairtail.

Cut the hairtail into two or three sections, rinse with water and drain for later use. Pour an appropriate amount of oil into the pot, add ginger slices and green onions and stir-fry until fragrant. Add the hairtail and fry until it is slightly golden brown on both sides, add cooking wine, dark soy sauce, light soy sauce, sugar, salt, water and other seasonings, and stir-fry evenly over low heat.

When the soup is thickened, it can be removed from the pot.

Braised hairtail. Vinegared hairtail.

Cut the hairtail into slices, add salt, white pepper and starch, mix well and marinate for 15 minutes. Pour an appropriate amount of oil into the pot, add green onions, ginger and garlic and stir-fry until fragrant, then add green chili peppers and red chili peppers and stir-fry a few times. Add the marinated hairtail fillet and fry until lightly yellow on both sides, add an appropriate amount of vinegar (you can add it according to personal taste), stir-fry evenly and then remove from the pan.

Vinegared hairtail. Omelette with fish.

Cut the hairtail into thin slices, rinse with clean water and drain for later use. Crack in 1-2 eggs, add salt, pepper and starch and mix well. Pour an appropriate amount of oil into the pot, add the green onion, ginger and garlic and stir-fry until fragrant, then pour the egg mixture into the pot and spread it into a layer of pancakes.

Add the fillet and fry until lightly browned on both sides.

Omelette with fish. In conclusion, different cooking methods can bring different flavors and textures to hairtail, so it is recommended to choose the right cooking method according to personal preference. At the same time, pay attention to the cooking time and heat control, so as not to affect the taste and nutritional value of the ingredients.

Hairtail is a nutritious, meaty and delicious seafood, and there are many ways to cook it, so here are a few simple and easy cooking tips for hairtail:

1.Steamed hairtail: Cut the washed hairtail into two or three sections, remove the head and tail, remove the scales and internal organs. Marinate with cooking wine, salt and ginger slices for 20 minutes, then steam in a steamer for 15-20 minutes.

2.Braised hairtail: Cut the washed hairtail into pieces, fry it in oil until golden brown on both sides, then remove it and set aside.

Leave a small amount of bottom oil in the pot, add green onions, ginger and garlic to stir-fry until fragrant, add bean paste and stir-fry until fragrant, add an appropriate amount of water, sugar, soy sauce, cooking wine, salt and other seasonings to boil, and then add the hairtail pieces and cook until the juice is almost Shinano.

3.Grilled hairtail: Cut the washed hairtail into cubes and marinate with salt and black pepper for about 30 minutes. Bake the marinated hairtail pieces in a preheated oven at 200 degrees for about 20 minutes, then turn over and bake for another 10 minutes.

4.Sweet and sour hairtail soup: Cut the washed hairtail into pieces, blanch it in boiling water and remove it for later use. Add water, rock sugar, vinegar, tomato sauce and other seasonings to the pot and bring to a boil, then add the blanched cuttlefish and cook until the soup thickens.

The above are a few of the cooking tips for hairtail that I know and hope will be helpful to you.