How do you make frozen mackerel delicious? How to marinate mackerel delicious

Frozen mackerel is very common, but even if it is frozen, it is not necessarily of bad quality, so it is easy to pick out fresh mackerel if you pay attention when you choose. I like mackerel very much because it has few spines and thick meat. However, because it is a marine fish, the fishy smell is important, and some methods will highlight the fishy smell and it is not easy for people who are sensitive to the fishy smell to accept, while some methods can cover up the fishy smell to a certain extent, making mackerel also very popular.

In home production, frozen mackerel can be made by thawing it at room temperature.

My favorite dishes are dry fried and braised dishes, and my favorite is the mackerel dumplings.

Here I will also share the tips for dealing with the fishy smell with you.

When the dry fried mackerel fillet is celebrated during the Chinese New Year, a fried dish often made by the in-laws' family is: fried mackerel.

Mackerel meat is thick and not easy to taste, so here's how to make it delicious is to cut it into thin slices.

Method. 1. Cut the mackerel into thin slices one centimeter thick, put it in a container, and add salt and cooking wine.

Sichuan pepper, pepper powder.

Marinate for an hour.

2. Do not clean the marinated mackerel fillet, and be careful not to bring the peppercorns into the pot. Fry the fillets directly in the hot oil, which is 70% hot, until golden brown. (How can you tell if oil is hot?) Put the chopsticks in the oil and see small uniform bubbles appear on the chopsticks and rise. ）

3. After the pot is removed, heat the oil over high heat, put the freshly fried golden mackerel fillets in, fry them quickly over high heat, and quickly remove them after making them more yellow.

The fried mackerel fillet is very crispy and flavorful, with a hint of pepper, and you can eat a lot of it at once.

The leftover mackerel fillets are very delicious to make hot and sour fish soup or braised fish.

Depending on your taste, you can also dip it in batter and fry it.

Braised mackerel chunkMy dislike method of making mackerel is to make soup, because I am sensitive to the smell of fishy and I think it is too fishy to make soup, but braised mackerel is very appetizing. (PS: There will be a way to remove the fish).

Method: 1. If you want to fry the mackerel if it is not fishy and delicious, it is best to fry it first, which not only has a tough taste and the meat does not disperse, but also makes the taste of the braised fish more delicious.

Cut the mackerel into thick pieces of about 3 cm, put oil in a pan, put the mackerel pieces in the pan, and fry the fish over medium-low heat until the fish is golden brown. And set aside.

2. Raise another pot. Add a little more oil, add green onions, ginger slices, star anise and stir-fry until fragrant, put the fried fish pieces in and stir-fry, add 4 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of vinegar, 5 tablespoons of sugar, and half a tablespoon of salt to taste. (The ingredients here can play a role in removing the smell and increasing the flavor).

3. After adding the seasoning, pour in the water and cover more than half of the mackerel. Cook on medium-low heat for about 10 minutes (turn over after 5 minutes in the middle). After 10 minutes, quickly reduce the juice on high heat.

Mackerel dumplings Mackerel dumplings are stuffing that I ate once and wanted to eat. The special mackerel with leeks is really a delicacy in the world.

If you want the meat filling to stay loose and be particularly fragrant, in fact, it is good to master a small secret, that is: add pork to mix. Pork will play a role in the binding of the filling, and if you beat the filling hard, it can also make the meat filling feel bouncy.

After deboning and peeling the mackerel, beat it into a meat puree in a food processor, mix it with the pork filling in a ratio of 1:1, stir in the chopped leeks, add salt, sesame oil, cooking wine, a small amount of pepper, and a small amount of minced green onion and ginger to taste.

Smoked mackerel. Prepare the ingredients as follows: 2 mackerel, appropriate amount of salad oil, 1 teaspoon of salt, 5 teaspoons of vinegar, a little monosodium glutamate, an appropriate amount of ginger, 2 dried chilies, 1 teaspoon of cooking wine, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, a little sesame oil, 4 slices of licorice, 3 bay leaves, 1 teaspoon of five-spice powder, a little white wine, 5 tablespoons of sugar.

The specific method is as follows: remove the head of the mackerel, remove the internal organs, cut it into small pieces, wash and drain it, put it in a basin, add 1 teaspoon of all marinade cooking wine, an appropriate amount of shredded ginger, 1 tablespoon of light soy sauce, 1 teaspoon of dark soy sauce, put it in the refrigerator and marinate overnight, wipe off the marinade with kitchen paper, dry, add all the soup except monosodium glutamate and sesame oil to the cooking pot (4-5 tablespoons of old vinegar, 4-5 tablespoons of sugar, 1 teaspoon of salt, 3-4 pieces of licorice, 3 bay leaves, 2 dried chilies, 1 teaspoon of five-spice powder, a little liquor), Then pour in an appropriate amount of water (can not be submerged in the fish pieces), continue to cook for a few minutes after boiling (the amount of old vinegar, sugar and salt should be appropriately increased or decreased according to the total amount of fish pieces and their own taste), turn off the heat, add a little monosodium glutamate and sesame oil, and then let it cool thoroughly, pour enough oil into the oil pan, burn until it is hot, put in the dried fish pieces one by one, turn to low heat and fry for seven or eight minutes to fry the fish meat through the fish bones and fry the crispy, pick it up, continue to heat the oil in the pot until it is hot, put in the fried fish pieces, and fry it for half a minute. Quickly soak in the juice from Step 3 for more than 1 hour!

First prepare the mackerel and soak it in clean water for later use, then prepare some minced garlic and millet pepper for later use, heat the oil, add the minced garlic and millet pepper and stir-fry until fragrant, then pour in the mackerel, then put in the green and red peppers, add seasonings, and simmer for ten minutes on high heat.

First, put the mackerel in a pot and blanch it before removing it. Add an appropriate amount of oil to the pan, put the mackerel in it and fry it, add some light soy sauce and salt. , chili, cooking wine, water. Simmer for a while.

Mackerel is best when braised in braised hair. First of all, thaw the mackerel, then wash and dry, after the oil in the pot is hot, add rock sugar to fry the sugar color, then add ginger slices, dry chili peppers and stir-fry, then add an appropriate amount of water, and then put the mackerel into it and cook for about 10 minutes, and the juice can be removed from the pot over high heat.

Salted mackerel has been eaten by many people, it is easy to preserve, and the meat is tender, nutritious, and the eating method is varied. It can be eaten steamed or grilled, but what is the pickling method?

Pickling method. 1. Handle mackerel.

Before marinating salted mackerel, it is necessary to process the fish first, and when buying mackerel, it is best to choose the kind of fish that has some strings of tide, such fish is best to eat after marinating, wash the prepared fish, remove the water, and then use a knife to cut from the liver of the mackerel to its back, so that the mackerel suddenly becomes flaked.

2. Marinate. Put the processed mackerel in a pottery basin, prepare it according to the ratio of two taels of salt to a catty of fish, put a layer of fish and sprinkle a salt when you put it, and so on repeatedly, and finally put all the excess salt into it, and marinate it in a cool place for 24 hours.

3. Drying. After the mackerel is pickled, it should be taken out to dry, and it must be taken out in a sunny weather, after the pickled mackerel is taken out, a rope is tied from the tail, and then placed in the sun to dry, with the help of the combined effect of wind and sunlight to let it dry quickly, most of the time it can be dried in 3 to 5 days.

4. Simmering. After drying, the salted mackerel can not be eaten directly, at this time they need to be packed into a porcelain tank, the mouth is sealed, the paper-cut air enters, and it is stored in a warm environment for about a week, then the salted mackerel in the tank will be a little red, and you can smell the rich aroma of salted mackerel after you find it, take it out and then dry it, save it directly, and cook and eat it at any time when you want to eat.

Precautions. When people pickle salted mackerel at home, they will find that it will attract a large number of flies in the process of drying, which is particularly annoying, and the best way is to apply an appropriate amount of cornmeal on the surface of the salted mackerel, which can make its fishy smell lighter, which can reduce its attraction to flies, so as to make the salted mackerel cleaner.

Braised mackerel

Ingredients:Mackerel: 500 grams.

Excipients:10 grams of green onions, 8 grams of ginger, 3 small cloves of garlic, 8 Sichuan peppercorns, 4 star anise, 12 grams of salt, 3 small pieces of rock sugar, an appropriate amount of cooking wine, 3 dried red peppers, 2 green peppers (a spicy one), an appropriate amount of soy sauce and vinegar, an appropriate amount of cooking oil, and an appropriate amount of chicken essence.

Method.

1. Wash the mackerel and cut it into oblique parts with a knife that is deep to the main bone of mackerel, sprinkle an appropriate amount of salt and marinate for 20 minutes.

2. Put an appropriate amount of cooking oil in the pot and heat the mackerel and fry it until golden brown.

3. After frying, add dried red peppers, green onions, and ginger to make a fragrant and pour an appropriate amount of boiling water, add pepper, star anise, salt, rock sugar, and cooking wine to the pot and burn for 5 minutes, then add soy sauce and vinegar to continue to burn for 3 minutes to collect the soup, and finally put in garlic slices, green peppers, and chicken essence, and then put them out of the pot and put them on the plate, and you can decorate a little coriander after being plated.

Nutritional value:

1. Mackerel is rich in nutritional value and is known as "one of the ten most nutritious marine fish". Mackerel is also called mackerel, usually lives in the middle and upper layers of flowing water and large water bodies, swims quickly, is good at jumping, feeds on small fish, its meat is delicate, delicious and nutritious, each 100 grams of fish meat contains 19 grams of protein, fat grams.

2. Mackerel has delicate meat, delicious taste and rich nutrition, rich in protein, vitamin A, minerals and other nutrients.

3. Mackerel contains more fat, easy to burn oil, and will produce fish oil poison after aging, if it is not treated, it is easy to be poisoned after eating, so it is necessary to pay attention. <>

Hello, dear is very happy to be able to serve you [heart] Practice: 1Prepare the marinated mackerel.

2.Heat the pot, pour in the peanut oil, and add the mackerel when it is 70% hot. 3.

Pour in cooking wine, soy sauce, vinegar, sugar, green onions, ginger and garlic, and the prepared juice (soy sauce, salt, sugar, appropriate amount of green onions, ginger and garlic, then put 2 red peppers, a little cooking wine, and put them into a bowl and add water to a bowl). 4.Add the broth to soak the fish through.

5.Add salt, cover the pot and boil until the water is almost dry, then add the chicken essence to remove from the pot.

Marinated mackerel.

Ingredients: 1 mackerel.

Ginger 2 slices. Salt to taste.

Cooking wine to taste.

Sugar in small amounts. Light soy sauce to taste.

A handful of peppercorns.

Star anise: 2 pcs.

Vinegar is a bit less than soy sauce.

The practice of marinating mackerel.

Slice the mackerel when it is not completely melted. Marinate in ginger cooking wine for a while.

Fry in a pan of oil, fry slowly over low heat, and fry again until both sides are browned and hardened.

Let cool. Put a small amount of water in a pot, add soy sauce, vinegar, star anise, Sichuan pepper, sugar, salt, bring to a boil and let cool.

Soak the mackerel in the sauce for three or four hours. Don't soak it for too long, it will be salty. If you can't eat it, you can take it out and put it away.

Method 2: The smoked mackerel I made this time is marinated for 24 hours, then fully fried until the fish is firm, put it into the seasoned sauce, and simmered in a casserole. And I also added a little fresh pine needles based on my first impression, hehe, specially invited someone to go up the mountain, pick the pine needles on the old pine tree, and take its fragrance.

The method of smoking mackerel with ingredients: mackerel, green onion, ginger, star anise, Sichuan pepper, tangerine peel, cinnamon, bay leaves, pine needles.

Frozen mackerel is semi-thawed, and after the head is removed, it is cut diagonally into slices about centimeter thick.

Remove some of the fillets from the abdominal cavity and wash the blood from the spine.

Add minced green onion and ginger, light soy sauce, cooking wine, salt, and five-spice powder to marinate for a day and night.

The marinated fish is soaked up on the surface of the water, and fried in hot oil until the fish is tight, and the oil is removed.

Add green onions, ginger, star anise, Sichuan pepper, tangerine peel, cinnamon, bay leaves, pine needles and an appropriate amount of water (not over the fish) to the casserole, and continue to boil for 5 to 8 minutes.

Put in the fried fish pieces, add dark soy sauce, light soy sauce, sugar, and white wine to simmer over low heat until most of the juice is immersed in the fish, and then add some five-spice powder in an appropriate amount.

Turn off the heat and let it cool before eating, the taste is better.

Tip 1: Fresh mackerel can be frozen before cutting, which is easy to operate and the fish meat is not easy to disperse;

2. The fish fillet should not be too thin, otherwise it will be easy to break during the process of marinating and frying;

3. In the process of marinating and turning the fish, the action should be light to avoid breaking the fish;

4. After the oil is hot, the fish should not be turned immediately after the fish is put into the oil pot, otherwise it will not be easy to form;

6. If the method of frying first and then steaming is adopted, the seasoning needs to be fully marinated for the first time, and it must be fully marinated to absorb the flavor.

1.The fish bought back is treated first: remove the internal organs and gills, and then the most important step, which is also the key to removing the fish, is to remove the blood clot in the belly of the mackerel, and the blood of the mackerel is particularly fishy.

After processing, soak the mackerel in cold water for about five minutes, and then rinse it with water several times, so that the mackerel blood will be very clean and will not taste fishy. 2.Put the cleaned mackerel in a bowl, add an appropriate amount of salt, peppercorns, salt, light soy sauce and cooking wine and marinate for about 20 minutes, this step is also to remove the smell of mackerel, and at the same time, it can also make the mackerel meat more flavorful.

3.After the mackerel is marinated, the sauce is removed and placed on a plate, and then evenly coated with a layer of starch on both sides, the purpose of this step is to prevent the skin from breaking and sticking to the pan when frying the fish, keeping the fish body intact and making the fish meat not easy to scatter.

After the fish body is wrapped in starch on both sides, it is necessary to shake off the excess starch, otherwise when it is put into the pot, it is easy to drop the slag and cause the pot to be pasted, making the fish a little bitter. 4.Add a little more oil than our usual stir-frying, boil to 5 6 into the hot time, put in the mackerel, and then take the pot and gently shake it a few times to prevent the fish from sticking to the pan, wait for the fish to fry until it is set, and then turn it over, fry until both sides of the fish body turn to golden brown, control the oil and put it on a plate for later use.

5.At this time, there will be a little base oil left in the pot, there is no need to add oil, after heating, add chopped green onions, minced garlic and minced ginger, add two spoons of soybean paste after stir-frying, add a bottle of beer after stir-frying the sauce fragrance, and then add a tablespoon of sugar to enhance freshness and an appropriate amount of light soy sauce, then put in the fried mackerel, then cover the pot, and simmer over medium heat for about 10 15 minutes.

Do not add water to stew mackerel when stewing, the mackerel stewed with beer tastes particularly fragrant, and the amount of beer depends on the amount of stewed fish. The second magic weapon seasoning for stewed mackerel is soybean paste, which is a perfect match between soybean paste and mackerel, which can not only enhance the flavor but also enhance the flavor, making it particularly delicious! 6.

When the time is up, we turn the pot to high heat, collect the soup, and then sprinkle in the coriander segments to turn off the heat and serve on the plate.

The soup is particularly delicious, and it is especially fragrant with rice, so don't take it too dry.