When marinating hairtail fish, what kinds of ingredients should be added to make it more flavorful?

You can choose Sichuan pepper powder, ginger juice, black pepper powder, cooking wine, and you can prepare some shredded ginger properly. These ingredients must be present, otherwise there will be a fishy smell.

You can put in egg mixture, cooking wine, black pepper, salt, green onions, and peppercorns. The hairtail that comes out of this way is delicious.

You can add some black pepper, Sichuan pepper, add ginger juice, add cooking wine, and the taste will be better.

Cooking wine, Sichuan pepper powder, black beard blind pepper powder, ginger juice.

Some people only put cooking wine, but it can't have a good fishy effect, so they also add ginger water, and then add an appropriate amount of pepper and pepper powder according to the taste of the grinding worm.

In addition to cooking wine, many people do not know that pepper can also be used as a seasoning for marinating hairtail, which can not only make the hairtail fried fresh and tender, but also tasteless and tasteless.

Main ingredient sedan draft: 500g of hairtail.

Excipients: 1 teaspoon of sesame oil, appropriate amount of salt, 2 pieces of bean curd, white sugar fanmeng.

2g, 1 tsp light soy sauce, shallots.

2 sprigs, 1 piece of ginger.

The practice of steamed hairtail with rotten filial piety.

1. Prepare hairtail, green onion, ginger and bean curd.

2. Clean the hairtail and cut it into small sections.

3. Add sugar, rice wine and salt to the bean curd and crush it with a small spoon.

4. Put the hairtail fish knots with fermented bean curd, put shredded green onion and ginger on them, and marinate for half an hour to two hours.

5. Take a steamer, wait for the water to boil, put the fish on the steaming grate, and steam for 6 minutes on high heat.

6. Take out the green onion and ginger, pour light soy sauce and sesame oil while hot, sprinkle some chopped green onions, and serve.

7. Finished product. <>

In the hotel, if the guests are in a hurry, when we marinate the fish, it may be marinated for up to 1 minute! If you use normal pickling techniques in such a short time, it will definitely not work!

It doesn't matter if it's a whole fish or a chunk. If you want to marinate and taste, the role of salt is indispensable! Salt can quickly penetrate into the inside of the fish and change the molecular structure of the fish, so the main thing we add when marinating is salt!

Pickled fish to taste if it is a whole fish or grilled fish, you must put a flower knife on the fish, that is, cut some small openings obliquely on the fish, and then smear salt on it, be sure to wipe it evenly, and then put a few slices of ginger, garlic and shallots, and then add cooking wine and then knead it, if it is a pickled fish fillet, add a little starch to cook the fish fillet, it will be very tender and delicious, and then cover the lid or plastic wrap and marinate for about half an hour to burn.

First of all, in order to make the fish fully flavored, the fish should be cut in half, divided into two halves from the back into the knife and the head, and the belly should not be separated. You can only wipe it with a clean cloth, and marinate it for about 1 hour after putting in shallots, ginger slices, Huadiao, pepper, spicy fresh sauce, monosodium glutamate, chicken powder, salt, light soy sauce, thirteen spices, and tree pepper segments.

To draw a few more knives on the fish, marinate for more than half an hour after immersing in the seasoning, it will be better, generally stir-fry the fragrance with green onions, ginger and garlic, if you want to eat spicy, put Pixian hot sauce to make Sichuan-style fish.

The method is as follows: 1: Take the 2-pound braised whole fish as an example, wash the whole body of the fish with the modified flower knife, including the belly of the fish, with white wine or cooking wine!

2: Then cover your whole body with salt! A fish needs about 50 grams of salt! (That's a lot!) )

3: Marinate for 1-2 minutes! Be sure to rinse with water within 2 minutes! If you marinate for too long, the fish will be salty!

4: After washing away the excess salt from the fish, you can add other ingredients to it, such as eggs, soy sauce, corn starch, etc.

That's what I used a long time ago to marinate fish quickly. The method taught by the master is very effective when you are in a hurry!

First, prepare the fish to be washed and remove the fish head and internal organs Second, cut the fish into pieces with a knife, add an appropriate amount of soy sauce, aged vinegar, salt, cooking wine, white wine, sugar, ginger, green onion Third, fully stir the seasoning and fish meat with your hands, let it stand for an hour, and wait for the fish to taste good.

First of all, change the fish to a knife, then prepare cooking wine and salt to marinate the fish for half an hour, then put it in the pot and steam, and when it is steamed for five minutes, put the chopped green onion and it can be out of the pot.

Shave the fish in half, add green onions, ginger peppercorns, pepper, monosodium glutamate, salt, light soy sauce and marinate for one hour.

There is no pickled hairtailCooking wineIt is possible to use liquor. The fishy smell of the hairtail is relatively large, so you must put ginger and peppercorns, so that you can get rid of the fishy smell, and you can also use high liquor to remove the fishy smell without cooking wine. Absorb the water with kitchen paper to coat the pickled hairtail, so that the thickness can be uniform when wrapping the dough, and then put the pickled hairtail in the flour and coat it with flour, preferably through a sift of flour, so that the taste is better.

The nutritional value of the hairtail is very high, December is the best fishing season for the hairtail fish, because the hairtail fish at this time is preparing for the winter, and the body has accumulated a lot of fat.

Improves memory efficacy.

Nutritional value of hairtail

Hairtail hairtail and large and small yellow croaker are known as the three major seafood in China, rich in protein, fat, calcium, phosphorus, iron, vitamin A, vitamin B1

Vitamin B2 and other ingredients. Hairtail fish can warm the stomach, replenish deficiency, rich in iodine, pregnant women eat is very beneficial to the development of the fetus.

The fat content of hairtail fish is higher than that of general fish, and most of them are unsaturated fatty acids, the carbon chain of this fatty acid is longer, and it has the effect of lowering cholesterol.

Gastric cancer, lymphoma.

and so on. Regular consumption of hairtail fish has the effect of nourishing the five internal organs.

Hairtail fish is rich in magnesium.

It has a good protective effect on the cardiovascular system and is conducive to the prevention of hypertension and myocardial infarction.

and other cardiovascular diseases. Eating hairtail fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair and bodybuilding.

Hairtail fish is really the most common, the cheapest freshwater fish, a pound is only a dozen yuan, the meat is tender, delicious, and there are no small spines, containing a lot of nutrients, very suitable for children and the elderly to supplement vitamins.

There are many ways to make hairtail, but my favorite is the fried hairtail, which is crispy on the outside and tender on the inside, salty and refreshing, and I have to cook it for my family once a week. Do you know how to make fried hairtail? Many people put hairtail in a pot to fry, this trick is not correct, if you also like to eat fried hairtail, come and learn with me.

As a freshwater fish, the hairtail fish has a fishy smell, if it is fried directly, not only the fishy smell is very large, but the taste will not be crunchy, if you want to fry deliciously, you need to grasp multiple methods.

Many people only know that flour and eggs are no longer crunchy, and some are soft, so today I will tell you about the correct way to fry hairtail. To remove the fishiness of the hairtail, don't just put rice wine, 4 more kinds, to ensure that there is no fishy smell, and the hairtail is still fragrant, tender and flavorful. 【Fried hairtail】Prepare fresh hairtail, shallots, ginger slices, sesame pepper, rice wine, tapioca starch, salt, peppercorn noodles, five-spice powder, and vegetable oil in advance.

Buy a fresh hairtail, cut off the head and tail, remove the internal organs, and pay attention to the black mucous membrane in the fish's stomach also needs to be removed, there is a great fishy smell. Rinse the hairtail with warm water, drain and cut into 8 cm pieces.

Shred the green onions, shred the ginger, put the hairtail into the basin, add the green onions, ginger slices, peppers, rice wine, edible salt, mix evenly by hand, and marinate for half an hour. Pick out the pickled hairtail, add tapioca starch, edible salt, peppercorn noodles, and five-spice powder to the plate, stir with chopsticks and mix evenly. Crack the raw eggs into a bowl and mix into egg mixture.

Put the hairtail pieces into the egg mixture, dip them in the egg mixture, and then put them in the mixture, and coat them with a thin layer of powder. Heat the oil, put in the hairtail when the oil temperature is 60% hot, and fry it over medium-low heat for a while. After the hairtail fish section is shaped, turn it over with chopsticks, fry it until the color is light yellow, then scoop it up, enlarge the high temperature of the oil in the fire, pour it into the hairtail section when it is hot, fry it for about 15 seconds, and then scoop it up and drain the oil after the color is golden brown.

Put the hairtail fish into the plate, sprinkle condiments according to personal taste, such as chili noodles, pepper noodles, five-spice powder, etc., it can be eaten, crispy on the outside and tender on the inside, delicious and refreshing, without a little fishy smell, and very flavorful.

Method summary] Do not put rice wine in pickled hairtail, rice wine can only be fishy when it is heated and evaporated, such as when it is used in water and stir-frying. The pickled hairtail is not heated, the rice wine cannot evaporate, and it cannot be fishy at all, and it will also give the hairtail a smell of alcohol, causing the fishy smell to intensify.

When marinating the hairtail, you should put cooking wine in the hairtail, and put more green onion and ginger rice to avoid a fishy smell.

Removing the smell is particularly crucial, don't put cooking wine, put in salt, spices, chili powder, pepper powder, cumin powder, etc., it's fine.

The hairtail is washed and cut off, and each section can be marked with a flower knife, which is not only beautiful but also delicious! Put shredded green onion and ginger and cooking wine to remove the smell, and then less salt to enhance the flavor, marinate and fry it!

1. Remove the scales and internal organs of the fish you bought, clean it, and put it in a basin. Pickled fish, two or three taels of the best, easy to taste, easy to store, if more than half a catty, then after washing, to cut the fish into small pieces.

2. Sprinkle an appropriate amount of salt, pepper and pepper on the washed fish. Salt is mixed according to the ratio of ten catties of fish to half a catty of salt, and it can also be adjusted according to personal taste. Pepper and pepper powder are adjusted according to personal taste, and a small amount is better.

3. Sprinkle with chili powder, stir the fish and accessories well, and stuff the accessories into the belly of the fish when stirring. Take care to wear disposable plastic gloves to avoid being burned by peppers.

4. Put the stirred evenly into the jar, press tightly, sprinkle in a few drops of liquor, and close the lid. The jar is best made of glass or clay, the lid can not be unsealed, separated by a layer of gauze, gently buckled on, do not tighten.

5. Marinate for three days before eating. It can be fried or steamed.

When marinating hairtail, you can add a little beer to marinate, the purpose of adding beer is twofold, the fishy effect of beer is very good, and the carbon dioxide component of beer can make the hairtail more tender and flavorful.

Wash the hairtail, remove the head, tail, and internal organs, and then change the surface of the hairtail into a 2cm long flower knife, and then marinate it according to your favorite taste, which will make it taste faster.

The hairtail should be fresh, and after cleaning, rub the salt into the belly of the fish and the surface for the best taste!

Although the hairtail is delicious, it always has a strong fishy smell. Therefore, if you want to cook delicious and delicious hairtail food, it is very important to remove the fish! There are many ways to prepare the hairtail, but in either case, it is necessary to marinate it in advance to remove the fishy smell of the hairtail and absorb the flavor, so that the hairtail is not only delicious but also has no fishy smell.

When making hairtail, in addition to adding green onions and shredded ginger to remove the fish, a little 9 degree beer should also be added to marinate, the purpose of adding beer is twofold, one is that the beer has a very good effect on the fish, and the other is the carbon dioxide component of the beer, which can make the hairtail more tender and flavorful.

Hello, glad you with this question.

Before, it depends on what kind of flavor you like, what kind of fish you pickle, preserved fish or salted fish, dried fish. In fact, there are two ways to marinate fish, one is to marinate and dry, and the other is to marinate and seal the jar, the former is dried and the latter is kept hydrated. Personally, my most common pickling method is:

Light soy sauce is fresh, white pepper and ginger are fishy, sesame oil is fragrant, and a little sugar. Adding sugar is also to improve freshness, don't add more than the amount of sweetness but can hang out the umami on the line, a little salt to increase the bottom taste, if there are green onions, I will generally add some green onions, pick up and marinate for more than half an hour, and then whether it is to make fish fillet porridge, steaming, rolling soup is OK.

Production method: First of all, the fish is marinated and dried to make dried fish, the purpose is to preserve it for a long time, not to taste better. However, in the long-term practice of life, dried fish has indeed become a unique taste.

There are also two ways to dry the pickled fish, and you can get two flavors. One is dried fish and the other is preserved fish. Although they are all dried fish, the dried fish basically retains the taste of the original orange acres, but the preserved fish has waxed, which is preserved for a longer time and has a fuller taste.

Usually pickled fish is dried and made into dried fish, but it is salted thoroughly, dried quickly, and can be stored for a long time. The usual practice, more than a pound of fish, cut from the back of the trembling, easy to marinate, but also easy to dehydrate and dry. Because the back of the fish is thick, if it dries slowly, it is easy to spoil and not easy to marinate.

The small fish were directly disemboweled, and most of them were headed. Big fish can be scaled, or scaled, do not wash, remove the intestines, knead it with salt at a ratio of 3%, put it in a basin, pickle it for one day in summer and three days in winter. Then hang it out and dry it quickly.

Generally, it should be dried within a week, otherwise it will become preserved fish.

Pickled fish cannot be dried quickly, but must be dried slowly, commonly known as "shade drying". Treat the same in the early stage, do not wash with water, in order to prevent it from being polluted and rotted by raw water. The preserved fish is made in winter, after cleaning up, the salt is kneaded, and the amount of salt is also 3%, and it is marinated in the basin for three days, turning once a day, in order to marinate evenly.

Then hang it out, don't dry it directly, under the eaves, in a ventilated place, it will generally dry out in a week. At this time, the fish meat is also cured, with a strong cured meat, the preservation time is longer than that of dried fish, and it can be put for half a year without being bad, and it can be eaten until early summer.

Before cooking, soak the dried fish thoroughly to allow the dried fish to absorb enough water. Then wash the dust, scrape the scales, then chop the pieces, follow the recipe, or fry or steam, and make the dish.

That's all for me, I hope it helps!