How do you make dried manta rays delicious? How to make manta fish delicious How to make manta fish

1.Wash the manta rays and cut them into cubes and smear an appropriate amount of cornstarch on the surface. 2.

Pour water into the pot, bring to a boil, add an appropriate amount of cooking wine, and then blanch the manta fish slightly. 3.Dry the manta rays and set aside.

4.Put a small amount of oil in the pot, heat it, add the minced garlic, ginger and garlic segments, stir-fry until fragrant, and then add the manta ray. 5. Remove from the pot after steaming.

6. Pour the heated light soy sauce around the fish and place shredded green onions on the fish. 7. Add an appropriate amount of vegetable oil to the pot, heat until slightly smoky, and pour over the shredded green onions.

Ingredients: Manta ray.

Appropriate amount of pieces, appropriate amount of green onions, appropriate amount of dried chili peppers, appropriate amount of carrots, appropriate amount of river carp.

Excipients: appropriate amount of ginger slices, appropriate amount of garlic, dark soy sauce.

Appropriate amount, salt to taste, sugar.

Amount. Steps:

1. Add oil and stir-fry the green onions, garlic, dried chili peppers and carrots until fragrant.

2. Add the anchovy and stir-fry the manta fish pieces.

3. Add dark soy sauce and stir well with a little water.

4. Cover and burst for 15 minutes.

5. You can enjoy this fragrant dry fried manta ray.

First buy small fish, come back and clean it up, put the appropriate salt to dry it evenly, and then wash it for the second time and start to put it on the fire and start to make it ready, and start seasoning in the oil pan to dry the fish and taste it.

Manta fish is also known as boss fish, because its shape resembles the ploughshare head of agricultural tools, also known as ploughshare fish, and the scientific name is hole ray. It grows on the bottom of the offshore sea and has a delicious meat. Cook the panyu and tofu with ginger, green onions, garlic, pepper, salt and oil, and sprinkle some chopped coriander before cooking.

The stewed tofu is more tender than the fish. It is also popular because of its low cost and rich nutrition.

In our local area, the boss fish stew with tofu has become an indispensable dish in the wedding banquet. "Board" is homophonic to "companion", and "boss" is homophonic to "wife". Taking this dish at the wedding banquet is a metaphorical blessing for a couple to grow old and accompany each other for a lifetime.

Boss fish, also called Laozi. In addition to stewed tofu, it can also be braised or fried in batter. There are also people who like to marinate and dry dried fish and then use it to steam or stew soup.

Except for a large bone in the middle of the body, the other parts of the boss fish are cartilage, which is crunchy and has a unique flavor.

I make tofu at home, and I like to use seafood to go with tofu. Because the salty and fresh taste of seafood can make up for the lack of light taste of tofu to a certain extent, and because it is eaten together, it will be more nutritious.

For example, the combination of tofu and fish, because the content of methionine in tofu is less, and the content of this amino acid in fish is very rich, compared to phenylalanine, and the content of tofu is higher. In this way, the two can be eaten together, which can complement each other and improve the nutritional value.

Tofu and fish together, there is another advantage, tofu contains more calcium, and fish contains vitamin D, the two together, with the help of the role of vitamin D in the fish, the human body can increase the absorption rate of calcium many times. Therefore, it is especially suitable for middle-aged and elderly people, teenagers, and pregnant women.

Ingredients: Boss fish: 1 catty.

Local brine tofu 1 kg of green onion and ginger.

Garlic a little boss fish stewed tofu preparation.

Boss fish gutted, washed and dried, cut into cubes.

Cut the tofu into cubes, slice the green onion and garlic, and shred the ginger for later use.

Heat the pan with cold oil, after the oil is hot, stir-fry the chives, ginger and garlic, add the fish pieces and fry for 1 minute, then cook in the cooking wine.

Add the water that has submerged the fish pieces and bring to a boil.

Pour into a casserole and simmer over medium-low heat for 5 minutes. Add tofu cubes and bring to a boil, simmer for 5 minutes, add salt, pepper, monosodium glutamate, sprinkle with green onion and coriander.

Tips: 1. If you feel that the taste of the boss fish is rushing, you can soak the cleaned fish in clean water for 20 minutes, or blanch it in advance;

2. In order to avoid sudden heating cracks in the casserole, step 5 can add a small amount of cold boiled water to the casserole in advance.

Manta rays can be steamed.

1. Prepare materials: manta fish, salt, light soy sauce, green onion, ginger, vegetable oil, cooking wine.

2. Clean up the fish and cut the knife. Place on a plate and sprinkle with 30g of cooking wine and 6g of salt.

3. Put the green onion and ginger slices, marinate for 10 minutes, then boil the pot under water and steam for 10 minutes on high heat.

4. Cut the green onion into thin strips, mix the light soy sauce and water in a ratio of 1:1.

5. Remove from the pot after steaming.

6. Pour the heated light soy sauce around the fish and place shredded green onions on the fish.

7. Add an appropriate amount of vegetable oil to the pot, heat until slightly smoky, and pour over the shredded green onions.

Manta rays, which are concerned about feeding and do not eat people, are aggressive when protecting their cubs, after all, they are large and dangerous.

Ingredients: 1 pound of manta ray;

Excipients: 3 garlic, minced garlic, minced ginger, appropriate amount of cornstarch, cooking wine, 1 manta fish with hoisin sauce

Wash the manta rays and cut them into cubes and smear an appropriate amount of cornstarch on the surface.

2Pour water into the pot, bring to a boil, add an appropriate amount of cooking wine, and then blanch the manta fish slightly.

3. Dry the manta fish and set aside.

4Put a small amount of oil in the pot, heat it and add the minced garlic, ginger and garlic, stir-fry until fragrant, and then add the manta ray.

5. After stir-frying, add an appropriate amount of hoisin sauce and water and simmer for 2 minutes.

Manta ray, commonly known as yellow fish, has a lot of cartilage and is fishy, which is suitable for making spicy fried spicy yellow fish.

The main ingredient is 1 pound of yellow awny.

Adjuncts: 1 tablespoon chili oil, 1 tablespoon curry powder, 3 lemon salt, 4 teaspoons, 1 tablespoon teriyaki sauce.

Steps to prepare spicy yellow fish.

1.After washing the fish, make two cuts on the surface of the shallow surface.

2.Prepare the chili oil.

3.Add the curry powder to the chili oil.

4.Add lemon salt, or use regular salt.

5.Add the teriyaki juice and stir together.

6.Line a baking tray with tin foil and place the fish in a baking dish.

7.Spread the sauce evenly into the front and back sides of the fish and marinate for 1 hour.

8.Preheat the oven to 200 degrees and bake for 25 minutes, the oven temperature needs to be adjusted according to the oven of each house, and there is no need to turn it over when baking because it is baked together on top and bottom heat.

Ingredients: Manta (stingray) 2 pieces (1kg).

1 egg.

1 tablespoon of corn flour.

Teochew sauerkraut (mustard core) 1 pack (200g).

3 red peppers (shredded).

3 chili peppers (chopped).

Salted bean paste 1 tablespoon.

1 minced garlic in cooking oil.

1 small piece of ginger (sliced).

1 large onion (shredded).

1 bowl of water.

1 teaspoon sugar.

Corn flour (rice soup).

Method 1: Wash the stingrays and chop them into small pieces to control the dry water.

2. Put it in a steel basin and marinate the egg juice and corn flour for half an hour, then fry it for 7 minutes and set aside.

3. Shred the washed and soaked sauerkraut.

4. Stir-fry ginger, minced garlic and shredded onion in a hot wok, add soybean paste and stir-fry until fragrant.

5. Pour in shredded sauerkraut and chili pepper and stir-fry for 1 minute.

6. Pour down the drinking water, add sugar, turn to a simmer and cook until slightly boiling, then put the drained stingray pieces together and stew them until they are fragrant.

7. Pour in the rice soup and stir with the sauce and ingredients, then turn off the heat and put it on a plate.

Glutinous rice balls and fish can also be made into a delicacy.

5. Fry in a pan over low heat at oil temperature.