What other dishes does mackerel go with besides leeks?

In addition to leeks, mackerel is also paired with cabbage. It is relatively common to use mackerel meat to make stuffed dumplings with leeks. As for what other dishes can be added, such as cabbage, radish, etc., it depends on what flavor you like to eat.

If you don't want to eat leeks, you can put celery or sauerkraut. After cutting the celery into small cubes, it is about the same size as we cut leeks, of course, if there is a stuffing machine at home, it will save effort, and put some salt when chopping.

Dumpling stuffing tricks

Chop the fresh vegetable filling, pour it into a small bowl and add cooking oil.

Stir to wrap the vegetables in oil, then pour in the mixed meat filling and mix well. The vegetable filling is wrapped in a layer of oil film, which is not easy to dehydrate when it encounters salt. The dumplings wrapped in this stuffing taste very fresh and have a little flavor of vegetable juice.

Chop the meat first, add various spices, and then chop the vegetables. When chopping vegetables, do not add salt to avoid seeping out more water. Add the chopped vegetables to the minced meat little by little, stirring as you add until the meat and vegetables are in the right proportions.

The dumplings made in this way do not lose their nutrition and do not run into soup.

Freeze the mixed stuffing and then wrap the dumplings, and the broth and vegetable soup will form a coagulation state, so it is not easy to flow out. Add an egg to the dumpling filling, so that when the dumplings are cooked, the protein will coagulate, reducing the soup of the dumplings. Using squeezed vegetable juice and noodles and rolling dumpling wrappers not only does not waste nutrients, but also makes dumplings beautiful.

Mackerel can be served with leeks, celery or spinach, all of which are delicious. Let's take a look at the recipe of mackerel.

Spicy black bean mackerel.

Main ingredients: mackerel, two stalks of celery, an appropriate amount of tempeh.

First of all, the mackerel is cleaned, the head and tail are removed, and the internal organs are removed, so it is beneficial to wash it several times.

Then add green onions, ginger, rice wine, a small amount of pepper, peppercorns, and a little salt to the mackerel, mix well and marinate for 20 minutes, then sprinkle with a thin layer of dry flour (non-stick pan when frying fish).

During the marinating process, you can prepare the seasoning of the stewed fish, such as Sichuan pepper, star anise, bay leaves, green onions, ginger and garlic, and spicy tempeh. (In fact, the seasoning can be put to your liking, so you don't have to stick to a certain recipe).

Make a pot and put oil, the oil should be slightly more, the oil temperature is slightly higher, and then put in the fish, do not turn it over, wait for the fish to brown, fry until both sides of the fish are browned and shovel out the fish.

Pour out the remaining oil in the pot, leave a little bottom oil, pour the seasoning and celery into the pot and fry over low heat, gently put the fried fish into the pot, and then put in balsamic vinegar, rice wine, dark soy sauce, a little sugar, a little pepper, salt, two tablespoons of spicy tempeh, you can put more if you like to eat spicy), add water slightly higher than the fish surface and boil over high heat, simmer for half an hour on medium heat, leave a little soup to turn off the heat, let the fish soak in the soup for an hour, pay attention to the fish is too thick and not easy to taste.

Mackerel has delicate flesh, delicious taste and rich nutrition, rich in protein, vitamin A, mineral blue spot mackerel (mainly calcium) and other nutrients.

Mackerel dumplings can be put with meat. The meat is to remove the smell, if you don't want to put the meat, you can add a little lemon juice. If you don't want to eat leeks, you can put celery or sauerkraut.

After cutting the celery into small dices, then chop it, which is about the same size as we cut leeks, of course, if there is a stuffing machine at home, it will save effort, put some salt when chopping, so that you can chop out some water, and then use gauze to squeeze out the excess water, the vegetables are dry, the filling will be grouped, and it will be easier to wrap up beautiful ingot-shaped dumplings, and it is very delicious.

Braised mackerel. Ingredients: 2 mackerel, 1 teaspoon salt, 1 tablespoon soy sauce, 1 teaspoon chicken essence, appropriate amount of green onion and garlic, 1 grasp of Sichuan pepper, 8 dried chili peppers, appropriate amount of sugar.

Specific method: cut the green onion into sections, slice the garlic, dry chili, appropriate amount of pepper, wash the mackerel, cut it into pieces, drain the water for later use, make oil in the pot, put the mackerel, fry the mackerel on both sides over medium heat, put in the green onion, garlic, dried chili, pepper, soy sauce, stir-fry for 2 minutes, add chicken essence, sugar, salt, high heat to collect the juice, and put it on a plate!

Mackerel balls. Prepare the ingredients as follows: 750 grams of mackerel, an appropriate amount of soybean oil, 1 teaspoon of chicken essence, 1 green onion, 1 piece of ginger, 1 tablespoon of cooking wine, 1 coriander, 1 tablespoon of five-spice powder, and an appropriate amount of sugar.

The specific method is as follows: after removing the head of the fish, removing the spines, and washing, press the tail of the fish with the left hand, and hold a stainless steel spoon with the right hand, and cut the fish meat from the tail to the head of the fish, until only the skin remains. (Do not want fish skin), after chopping off the fish, you must stir in the same direction, first add a little cooking wine to remove the fish, and then add water while stirring, one and a half pounds of fish, stir many times and add a total of a glass of water.

After adding water, add minced green onion and ginger, five-spice powder, salt, chicken essence, soybean oil and a small amount of sugar. Put the seasoned fish into a plastic food bag, cut a small hole in the bottom corner, and squeeze it into a pot of boiling water according to your preferred size. Note:

When squeezing the balls into the pot, the fire must be turned off very small, and then put ** after the balls are all in the pot, one is to cook the balls together, and the other is to prevent the balls from breaking. After the meatballs are boiled, add some chopped coriander, salt, and monosodium glutamate!

Ingredients: mackerel, nine vegetables (or cabbage, celery, etc.).

1.Let's first prepare a bowl of secret sauce to remove the smell and increase the freshness of the mackerel: put three or five slices of ginger and 2 shallots in the bowl.

About 10 grams of peppercorns, finally pour an appropriate amount of boiling water and soak for more than half an hour, it is best to cover a plate, which can not only prevent the water from cooling too quickly, but also lock in the aroma.

2.Fresh mackerel is taken to remove the internal organs and gills.

The black membrane in the stomach is particularly fishy, and it should be cleaned together, and then the fish head is removed, and the fish meat is removed from the fish tail with the fish bones, and then the fish meat and fish skin are separated with a spoon, the fish skin is very fishy, and it is not easy to chop, so it should be removed, and the good fish meat is chopped into meat puree.

3.Add a small amount of pureed fish to the secret sauce soaked many times, whip it in one direction while pouring, and whip it all the way to a thick slurry.

4.Then add another spoonful of lard.

Whipped evenly with the finely chopped nine vegetables again, lard and nine vegetables are the theme of mackerel stuffed dumplings, and the lack of one is not enough to taste, add lard.

It can increase the fragrance and remove the fishy, add nine dishes to improve the freshness, and add the dumplings together to make them fresh, fragrant and tender! Finally, add an appropriate amount of salt and stir well, and the delicious mackerel dumplings are delicious.

The stuffing is ready, and the oil doesn't need to be put because we've already added lard.

2.When adjusting the filling, you can add green onions, ginger, and pepper water to remove the smell, and don't add cooking wine.

To remove the fishy, because the principle of cooking wine to remove the fishy smell is to rely on the volatilization of cooking wine when it is heated, and after the cooking wine is wrapped in the filling, it will not volatilize when it is heated, but it will make the dumplings have a strange smell!

3.The fish filling must be whipped sufficiently, and the filling that is not fully whipped does not taste tender and smooth, and the taste is very poor!

Garlic.

If mackerel is used as a dumpling filling, the most suitable match is leeks or garlic sprouts, and if you add a little more pork belly, it will be more perfect, the taste will be more saturated, and the layering will be richer, mackerel dumplings.

It is a kind of pasta that can be used as a staple food, and its production process will be much more complicated than ordinary dumplings, so you can try it if you have the opportunity.

The consumption of mackerel is contraindicated1. Mackerel cannot be eaten with beef liver, which is prone to indigestion.

2. Do not drink tea before and after eating fish.

3. Mackerel contains more fat, which is easy to be burned in oil, and fish oil will be produced after aging.

Poison, if not treated, easy to poison after eating, should be careful.

Mackerel can also be eaten with tomatoes, and it also tastes good to make mackerel stew with tomatoes.

When cooking, mackerel can be matched with sauerkraut, the taste is sweet and delicious, and the nutritional value will become richer, the cooking techniques and methods are more learned from professionals, so you will master better, so you must pay more attention to it, and pay more attention to practice is also a very important point, practice makes perfect.

In addition to leeks, mackerel can be eaten together, and mackerel and garlic sprouts are eaten together, which is more delicious.

The practice and eating of scrambled eggs with leeks is not good for the body. Leeks can be paired with meat, but they can't be cooked and eaten with eggs at the same time.

Mackerel dumplings do not put leeks, mackerel mountain acacia dumplings can be put garlic table, cabbage, but mackerel stuffed dumplings with leeks as the best accessories, because leeks can well remove the fishy smell of mackerel. Mackerel has the effect of replenishing qi and relieving cough, and also has therapeutic functions such as refreshing and anti-aging.

Mackerel meat is rich in protein, vitamin A, minerals (mainly calcium) and other nutrients, these nutrients are necessary for the human body every day, the elderly eat mackerel can supplement calcium, strengthen bones, prevent osteoporosis and other geriatric diseases; Children often eat mackerel to brighten their eyes and protect their eyesight, and eating cod liver oil extracted from mackerel has a better effect.

Ingredients: 600 grams of mackerel, 1 large ingredient, 15 Sichuan peppercorns, 3 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of cooking wine, 1 tablespoon of sugar, appropriate amount of salt, appropriate amount of chicken essence, green onions, appropriate amount of ginger, appropriate amount of garlic slices, 2-3 dried red peppers, appropriate amount of minced coriander.

Preparation: 1. Clean up and drain the mackerel, cut it into 5cm wide sections, dip it in dry flour, and then shake off the excess flour;

2. Pour oil into a hot pan, put in the flour-coated mackerel after the oil is hot, fry until both sides are firm, and put the fish out for later use;

3. Heat the pan with warm oil, enlarge the ingredients and peppercorns to fry the fragrance, do not fry the paste, and then add green onions, ginger, garlic, and dried red peppers and fry slightly;

4. Put the fried mackerel into the pot, turn off the low heat, and fry it slightly with the seasonings in the pot. Then pour in vinegar, cooking wine, light soy sauce, sugar, a small amount of salt (because the soy sauce is more, so put a little salt or no salt) and simmer slightly over low heat for 2-3 minutes;

5. Add boiling water, bring to a boil over high heat and simmer over low heat for 20 minutes, and it is best to turn over the fish halfway; (As the saying goes: 1,000 stewed tofu, 10,000 stewed fish.) If you have enough time, you can extend the time of the fish stew so that it can be more flavorful)

6. When the soup is about to be exhausted, add the chicken side laughing essence, add some garlic slices, then turn the fish over to let the seasoning dissolve, and finally sprinkle coriander out of the pot.

The amount of seasoning can be added appropriately according to your preference. Process 4 is very important to make the fish taste off the missing key step, it is best not to ignore it.