Precautions for the preparation of rays, methods of cooking rays

Preparation of braised rays (boss fish manta rays).

When handling the ray, you must be careful of the stinger on the tail, let the seller dispose of it in advance, and you must also chop off the tail directly as soon as possible. The ray has spines on the line from the back to the tail, so be careful!

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Cut off the mouth of the fish, cut the belly of the fish, remove the internal organs (the fish liver is edible, the method refers to the method of the anglerfish liver issued by me), remove the gills, clean the body of the fish, brush the skin with a hard brush, and remove the barbs on the fish with scissors.

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Decomposition of the fish: first chop off the fins on both sides of the fish and chop small pieces, then chop the fish body into small pieces. Marinate with cooking wine, light soy sauce and salt for 20 minutes.

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Heat the oil, stir-fry the ginger and garlic slices in the green onion section until fragrant, fry the red oil in the bean paste, fry the fish pieces until they change color, add salt, sugar, light soy sauce, dark soy sauce, and stir-fry evenly.

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Add water to cover the fish pieces, bring to a boil over high heat, medium heat for 7 minutes, add green onions, pepper, chicken essence, and reduce the juice over high heat.

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Be sure to collect the juice in place to get the flavor of the fish.

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Ray is a peculiar looking species in the ocean, two large wing-like bodies, so that it can fly on the surface of the sea for a short time, some are also called flying and, most of the situation is to live on the bottom of the sea, the practice of ray is similar to the practice of general braised fish. Here's how to cook rays that I share with you, I hope you like it.

Preparation of ingredients. 900 grams of rays, appropriate amount of oil, salt, appropriate amount of pork, 2 bitter gourds, appropriate amount of green peppercorns, appropriate amount of chili pepper, appropriate amount of ginger.

Methodological steps. 1. After removing the scales of the rays, cut them into pieces, wash them, put water in the pot, add shredded ginger and bring them to a boil;

2. Put in the rays after the water is boiled, stir well, and remove the water control after the fish meat changes color;

3. Wash the bitter gourd, remove the seeds, cut into large pieces, cut the pork into large pieces, and put shredded ginger and water in the pot;

4. After boiling, put in pork, boil until the pork changes color, then add bitter gourd and garlic, add chili pepper and green pepper;

5. Cover the pot and bring to a boil, cook until the fish is cooked, then add salt to taste, about 5 minutes.

Preparation of ingredients. 750 grams of rays, half an onion, an appropriate amount of garlic, an appropriate amount of ginger, an appropriate amount of chives, and an appropriate amount of green and red peppers.

Methodological steps. 1. Cut the rays into small cubes, peel and wash the garlic, and cut the onion into pieces and wash them;

2. Wash the green and red peppers and chives, boil enough water in the pot, add the rays and stir;

3. After boiling over high heat to remove the peculiar smell, remove and rinse for later use, and put the green onion, ginger slices, onion in the net pot, and stir over low heat until fragrant;

4. Then add garlic, green and red peppers stir-fry until fragrant, then add fish pieces, add a little cooking wine, and cook for a while.

5. Add pepper, monosodium glutamate, and chopped green onions, and then you can get out of the pot.

Preparation of ingredients. 600 grams of ray, appropriate amount of green onion, ginger and garlic, chili, cooking wine, salt, sugar, dark soy sauce, appropriate amount of soy sauce, bean paste, pepper, appropriate amount of chicken essence.

Methodological steps. 1. Cut the rays into large pieces, catch and wash them with salt and set aside;

2. Heat oil in a pot, add garlic, ginger slices and chili pepper and stir-fry until fragrant;

3. Then add the rays and stir-fry until they change color, then add cooking wine, salt and sugar, dark soy sauce, bean paste and a little water;

4. Cook on high heat for 10 minutes, then add green onions, pepper and chicken essence and mix well.

Steamed anchovies.

Cuisine] Zhejiang cuisine [characteristics].

The color is as white as silver, the meat is delicate, the taste is fresh, and the wine is fragrant.

Ingredients: 350 grams of anchovy, 25 grams of ham slices, 1 shiitake mushroom, 25 grams of bamboo shoots, 150 grams of lard oil, 2 slices of ginger, 1 green onion knot, 25 grams of refined salt, 25 grams of monosodium glutamate, Shao wine, cooked lard, and sugar.

Production process] 1Wash the anchovy and dry it with a cloth. It is not possible to remove the scales, because the scales of the anchovy are abundant.

of fat. Wash and drain the net oil, spread it in the bottom of the buckle bowl, put the mushrooms on top of the net oil, put the ham slices and bamboo shoot slices neatly on the meat oil, and finally put in the anchovies, scale side down, and then add green onions, ginger, wine, salt, cooked lard and monosodium glutamate.

2.Put the shad in the bowl or steam it over high heat for about 15 minutes until the anchovy is ripe, remove the green onion and ginger, close the soup plate on the bowl, pour the anchovy and marinade on the plate, and serve on the table. Nutrition 1 Anchovy is rich in protein, fat, riboflavin, niacin, calcium, phosphorus and iron.

2 Anchovy is high in fat, almost the largest among fish, it is rich in unsaturated fatty acids, has a cholesterol-lowering effect, and is beneficial in preventing arteriosclerosis, high blood pressure and coronary heart disease.

3 Anchovy scales have the effect of clearing heat and detoxifying, and can ** sores, chancre, water and fire burns and other diseases.

Therapeutic effect of this section The meat of the herring anchovy. Anchovy, also known as distemper fish, Sanli, is distributed in China's coastal and Yangtze River, Qiantang River, Pearl River and other water systems. After obtaining, remove the gills, fins, and internal organs, remove the scales, wash and use fresh.

Sweet in taste and flat in nature. It can nourish the spleen and invigorate qi, and it is warm and appetizing. The use is similar to that of the snake. It should be steamed with scales. The anchovy meat is tender and delicious, and the scales are fatty, and it is a precious edible fish, which is the treasure of the south of the Yangtze River.

Anchovy anchovy meat is sweet in taste, flat in nature, and returns to the spleen and stomach meridians.

It has the effect of nourishing fatigue, strengthening and nourishing, warming and invigorating qi, warming and replenishing deficiency, appetizing and awakening the spleen, clearing heat and detoxifying, and treating sores.

After steaming, the anchovy is burned with the oil that flows down it, and it is very effective.

The Compendium of Materia Medica says that anchovy is "meat, Ganping is non-toxic, and it replenishes fatigue." Steamed oil, buried in the soil in a bottle, taken and scalded, very effective. ”

Daily Materia Medica": Where you eat anchovy, do not boil, it is better to eat five flavors with bamboo shoots, and steam with scales.

Suixingju Diet Recipe": Anchovy is sweet and warm, appetizing, moisturizing, and replenishing deficiency.

This section is suitable for the general population.

1. It is suitable for people with weak constitution, malnutrition, cardiovascular diseases, children and mothers.

2. Eat more scabies, so people with allergies and **itching** diseases should not eat; People with pain, lupus erythematosus, lymph node tuberculosis, bronchial asthma, nephritis, carbuncle and boil sores should not eat.

The practice of steaming anchovy in net oil is described in detail.

Cuisine and efficacy:

Hunan cuisine heat-clearing and detoxification recipes malnutrition recipes hypertension recipes coronary heart disease recipes Taste: clear fragrance.

Process: Wrap steamed.

Ingredients for steamed anchovy in net oil:

Ingredients: 1000 grams of anchovy, 100 grams of lard.

Excipients: 50 grams of ham, 25 grams of mushrooms.

Seasoning: 25 grams of rice wine, 10 grams of shallots, 10 grams of ginger, 1 gram of monosodium glutamate, 4 grams of salt, 30 grams of coriander, 5 grams of chicken fat, 25 grams of lard (refined).

Features of steamed anchovy in net oil:

Fresh and fragrant, rich in fat, soft in tone, beautiful in shape.

Teach you how to make steamed anchovy with net oil, how to make steamed anchovy with net oil to be delicious 1

Remove the gills of the anchovy, cut it open from the abdomen, remove the internal organs, make a knife in the abdomen near the spine, remove the dirty blood clots inside, and wash the blood;

2.Then wipe the fish body with refined salt and rice wine, and marinate about 3

Wash with water again 1 time in minutes;

3.Cut the mushrooms and cooked ham into about 3 cm long, 2

centimeter-wide flakes;

4.Wash the net oil, spread it on the cutting board, put the anchovy in the middle, put mushroom slices and ham slices on the fish, sprinkle with refined salt and monosodium glutamate, and then wrap the fish body with net oil and put it on a plate;

5.Then pour cooked lard, then put green onion knots and ginger slices, steam them in the basket, take them out for about 30 minutes, and remove the green onion and ginger;

6.In addition, pour 100ml of roast chicken broth into a plate, pour in chicken fat, and put coriander on the side of the plate.

Tips for making steamed anchovy with net oil:

Anchovy does not have scales because of its high fat content and exceptional deliciousness.

(1) Steamed anchovies:

1. Ingredients: one or the middle section of anchovy.

2. Ingredients: rice wine, monosodium glutamate, refined salt, green onion, ginger shreds, lard oil, magnolia slices, shuifa fragrant mushrooms, ham slices, broth.

3. Fish slaughter and wash. Place it in a vessel, arrange the ingredients on the fish, and wrap it in net oil. Pour an appropriate amount of various condiments and stock into it. Steam for about 15 minutes.

Dip in minced ginger and vinegar to eat. The remaining skeleton can be made into a hot and sour soup by adding stock, vinegar and pepper.

Anchovy is a migratory fish that spawns in the anadromous river, and it is named because it enters the river at the beginning of summer every year and does not appear at other times. Anchovy is produced in the lower reaches of the Yangtze River in China, with the best taste of the Hengjiang anchovy in the area from Dangtu to quarrying, known as the treasure in the water of the south of the Yangtze River, the ancient thing of Nagong, the rare and precious economic fish in China, the anchovy and the pufferfish, the saury are equally famous, known as the "Yangtze River three fresh". Following the Chinese alligator, Chinese sturgeon, baiji dolphin and cochineal, the Yangtze anchovy also encountered a population crisis, so it was listed in the "Red Book of China's Endangered Animals", and in 1988, it was listed as a national first-class wild protection.

The practice of the eel is as follows:

Dry-cooked eel. Ingredients: half a strip of eel (about 750 grams), millet pepper knots, ginger slices, garlic slices each.

Seasoning: salt, cooking wine, cumin grains, beer, pepper oil, vegetable oil.

Steps: 1. After the eel is cleaned, change the knife into 7 cm long and 3 cm wide pieces, and add ginger slices, salt and cooking wine to marinate after the pot.

2. Heat the vegetable oil in the pot, put the eel into the pan one by one, and fry until the two sides are golden brown. Leave the bottom oil in the pot, stir-fry the cumin grains, millet pepper knots and garlic slices until fragrant, put in the fried eel and cook an appropriate amount of beer, dry and boil until the flavor is in, pour the pepper oil out of the pot and put it on the plate.

Dry-braised eel. Ingredients: 1000 grams of fish with ecker, 2 grams of pepper, 50 grams of fresh beef, 2 grams of monosodium glutamate, 50 grams of soy sauce, 10 grams of rice wine, 50 grams of green onions, 400 ml of clear broth, 40 grams of sweet soy sauce, 1200 grams of cooked lard, 40 grams of ginger, 20 grams of garlic, 80 grams of chili oil, 8 grams of refined salt.

Steps: 1. Scrape off the fine scales of the fish, cut open the abdomen, remove the internal organs, remove the gills, and wash it. The cross knife on both sides of the fish body is chopped, and the head of the fish is cut straight and continuous. Rub 20 grams of soy sauce all over the fish and marinate for 10 minutes. Finely chop beef, green onions, ginger and garlic.

2. Put the wok on a hot fire, pour in cooked lard, burn until it is hot, fry the fish until golden brown on both sides, and drain the oil.

3. Put the wok on medium heat, pour 30 grams of cooked lard, burn until it is hot, stir-fry the green onion, ginger, garlic and minced beef to bring out the fragrance, then add the meat broth, refined salt, 30 grams of soy sauce, sweet soy sauce, rice wine, pepper and fish, after boiling, move to low heat, until the juice will dry into the monosodium glutamate, move to the high heat and rotate the pot with chili oil, turn the fish over, see that the juice is all drained, and put it on the plate. Pour excess grease over the fish and drizzle with sesame oil.

The fish meat is loosened and scraped with the back of a knife, and the egg white is added to make the fish garden, and the fish skeleton and fish steak are dried or grilled, and the taste is superb.

Cut the fish into 1-2 cm thick pieces and fry them, but they should be marinated in advance, and we have a lot of this fish here.

1. Prepare the squid.

2. Cut the carp into cubes.

3. Heat the rapeseed oil and stir-fry the ginger and garlic until fragrant.

4. Put the fish pieces in the pan and fry them slightly.

5. Turn over gently.

6. Add cooking wine and soy sauce, if you want to burn sweet and sour, you can add some vinegar and sugar at this time.

7. Add a little boiling water, cover and cook, when the soup is not much, add green peppers.

8. Add salt at the end.

9. Add some shallots and you can remove from the pot.

Norwegian herring is a traditional and delicious edible fish in Europe. Born in the cold, pure, unpolluted waters of Norway. The average weight is 200-500 grams.

Thanks to the use of state-of-the-art cold seawater preservation technology and high-pressure pump suction technology, the quality during transportation and handling is guaranteed to the greatest extent. In China, herring has just entered the food and beverage sector, especially in the northeast, and it is believed that it will soon be recognized by chefs.

In Europe and Norway, marinating and marinating are the most traditional practices, especially for buffets. Here are four of the most popular marinades and marinating methods in Europe. I hope to exchange cooking techniques with fellow chefs in Japan.

Pickling method: Soak the herring fillet in the prepared juice and marinate for 24 hours (the meat can turn white and color) and then wash it, and then it can be used.

The proportion of juice: 10 kg of water + 250 grams of salt + 500 grams of white vinegar.

Sweet and sour fillet of herring.

Ingredients: 300 grams of marinated herring fillet, 500 grams of water, 50 grams of sugar, 300 grams of white vinegar, 20 grams of salt, 50 grams of onion, 30 grams of Sichuan pepper, 20 grams of bay leaves, 20 grams of fennel.

Method: 1) Cut the herring into small slices. 2) Cut the onion into slices and cook the spices together to bring out the fragrance, then add the seasoning and mix thoroughly, pour it into the container, pour the fish fillets after cooling, and soak for 2-4 hours.

Marinated herring in tomato sauce.

Ingredients: 300 grams of herring fillet, 100 grams of tomato paste, 50 grams of olive oil, 50 grams of sugar, 150 grams of rice vinegar, 150 grams of water, 50 grams of onion, 30 grams of lemon juice, 10 grams of black pepper, 10 grams of bay leaves.

Method: 1) Cut the herring into slices. 2) Stir-fry the tomato sauce until fragrant, remove impurities, add sugar, lemon juice, water and rice vinegar to make a juice. 3) Stack the onion slices and fish fillets, sprinkle with black pepper and bay leaves, pour the juice and marinate in the refrigerator for 2-4 hours.

Mustard herring fillet.

Ingredients: 300 grams of marinated herring fillet, 100 grams of mayonnaise, 80 grams of French yellow mustard, 30 grams of cream, 20 grams of dill and 10 grams of sugar, 10 grams of white vinegar.

Method: 1) Cut the herring fillet into slices. 2) Mayonnaise and mustard and chopped radix add sugar and mix well to make a sauce. 3) Whip the cream, add the fish fillets and sauce, marinate for 2-4 hours.

Red wine vinegar herring.

Ingredients: 300 grams of pickled herring, 40 grams of carrots, 20 grams of shredded onions, 20 grams of green onions, 100 grams of red wine vinegar, bay leaves, bay slices, a little black peppercorns, 20 grams of sugar, 10 grams of salt, 30 grams of olive oil.

Method: 1) Cut the herring fillet into slices. 2) Add oil to the diced carrots and stir-fry slightly, then add shredded onion and spices and stir-fry until fragrant, then add the red wine vinegar and seasonings and bring to a boil. 3) After cooling, put the fish in and marinate for 2 hours.