How is saury better How to eat saury is the best

Grilled saury with cumin]

Ingredients and details.

Appropriate amount of saury.

Salt to taste. Cumin powder to taste.

Pepper powder to taste.

Chili oil to taste.

Soy sauce to taste. Cooking wine to taste.

Ginger powder to taste. Green onions to taste.

Sugar to taste. Pepper to taste.

Steps to prepare grilled saury with cumin.

1.Ingredients: saury, salt, cooking wine, cumin powder, pepper, chives, flavor-grade fresh, ginger powder, sugar, chili oil.

2.Clean up the saury and marinate it with salt for a while.

3.Pour pepper, cooking wine, flavor fresh, ginger powder, white sugar, cumin powder, chili oil into a large bowl, mix well, wash and chop the chives.

4.Then brush both sides of the saury with a thick layer of seasoning and marinate for more than 1 hour, the longer the taste, the better.

5.The baking tray is lined with tin foil and the saury is brushed with a layer of seasoning.

6.Spread on a baking net.

7.Oven 200?Preheat with the top and bottom functions for 5 minutes, and put the baking tray and grill net in the oven.

8.Bake for 10 minutes, take out and sprinkle with cumin powder and chili powder on both sides, 9Continue to bake for 10 minutes, then turn over and bake for about 10 minutes, until two golden brown, sprinkle with chopped chives and serve.

Tips.

The longer the saury is marinated, the more flavorful it becomes, so it is best to marinate it refrigerated.

When you don't eat chili peppers, you can add cumin powder without chili powder.

Adding sugar can remove the fishy smell and also make the fish taste fresher.

Ingredients: 1 saury (4 pieces), 1 lemon, a little pepper, appropriate amount of green onion and ginger Seasoning: 1 2 tablespoons cooking wine, 1 3 tablespoons salt Cooking method (4 servings):

1. Wash the saury and remove the internal organs, add 1 2 tablespoons of cooking wine, green onion and ginger to remove the fishy smell, rub a little salt on the fish, and marinate for about 10 minutes. 2. Brush a little oil on the grill first, and then put the saury to bake to avoid sticking the fish skin. 3. During the baking process, sprinkle a little salt on the fish skin, and the grilled saury will taste more fragrant.

4. When eating, you can squeeze some lemon juice to enhance the taste.

Ingredients: 4 saury. Excipients: a little salt, a little ginger, a little green onion, an appropriate amount of cooking oil, an appropriate amount of barbecue ingredients.

Steps: 1. Clean the saury first and remove the scales and internal organs.

2. Cut a few knives on both sides of the saury so that it is easy to absorb the flavor.

3. Spread evenly on both sides of the saury with a little salt to make it more flavorful.

4. Shred the green onion and slice the ginger.

5. Stuff the shredded green onion and ginger into the belly of the saury and marinate for 30 minutes.

6. After marinating, use kitchen paper to absorb the water on the saury.

7. Then use a brush to evenly brush the cooking oil on both sides of the saury.

8. Bake the saury in the oven at 180 degrees at 180 degrees, on the middle level, and bake the saury brushed with cooking oil in the oven for 40 minutes.

9. When baking for 20 minutes, take it out and brush the cooking oil on both sides again, and sprinkle with barbecue ingredients, because children can't eat spicy ones, so there is a strip that is not sprinkled with barbecue materials, directly brushed with oil and roasted, and finally baked in the oven again for 20 minutes, until it is cooked and baked out of the oven to enjoy.

Wash and fry in a pan and cook in water for 8 minutes.

The smell of saury.

The first is the choice of fish. The saury is the most sensitive fish to freshness. The slightest loss of freshness makes a huge difference in taste.

That's why housewives all over Japan make salt-grilled saury, but there are only two types of people who dare to make saury sashimi: fishermen, and chefs at top restaurants.

One sashimi, one salt. Salt roasting sounds extremely easy, but in fact, the measure of salt is the key of the key, the size of the fish, the freshness, and the fat fat, all of which determine the amount of salt. It must be precise, precision must rely on experience, and the balance is useless.

The correct way to do saury is to grill the internal organs together, and when the Japanese lovers in the past were coquettish, the girls would be angry: Hmph, the fish and meat belong to me, and the internal organs belong to you! Unexpectedly, it was in the arms of the man:

The offal is served with sake, and the flavor is wonderful. The girl was also satisfied, took out a pair of future housewife pies, chopped a bowl of thin radish puree, accompanied by soy sauce fresh and sweet, and the fish was fat, just right for rice.

Frying, stewing, frying

Teach you how to stew

The fish is fried, sprinkle it with vinegar or cooking wine to bring out the fragrance, add soy sauce and water, and the fish is good, put the green onions, ginger slices, garlic, and ingredients, boil over high heat, simmer over low heat, and simmer dry

Don't look at the salt.

Wash and fry in a pan and cook in water for 8 minutes.

The saury is rich in protein and fat, and it is delicious, so it can be steamed, boiled, fried, and grilled.