How to make the ray delicious, how to make the eel delicious

Rays are edible and are the top delicacy of Jeolla, South Korea. Most especially, it ferments on its own, and then emits a strong pungent ammonia (toilet smell), also known as ammonia odor. But don't take a deep breath when eating, otherwise you will be prone to accidents.

Although the thunder smells bad, but the locals.

To prepare the ingredients for braised ray with garlic, salt, and chicken essence, the ingredients are ray, ginger, green onion, garlic, chili, pepper, cooking wine, light soy sauce, salt and chicken essence. Cut the rays into pieces. Stir-fry the ginger, garlic and chili pepper until fragrant.

Fry the rays slightly. Add cooking wine, add salt, light soy sauce and pepper to taste, then add water to boil, add green onion and chicken essence to taste before cooking. The ingredients for braised tofu with ray are ray meat, tofu, star anise, shredded ginger, shredded green onion, Sichuan pepper and green pepper.

Put the ginger, shallots, star anise, and peppercorns into the oil pan and stir-fry until fragrant. Add the ray meat and stir-fry until browned. Add light soy sauce, dark soy sauce, sugar, salt, and chicken essence and stir-fry evenly, then pour in hot water to cover the fish slightly, add tofu, and simmer for about 20 minutes.

Turn on high heat to collect the soup, and add green peppers and an appropriate amount of vinegar before cooking.

Method. 1.Cut the rays into pieces.

2.Stir-fry the ginger, garlic and chili pepper until fragrant.

3.Fry the rays slightly.

4.Add cooking wine, add salt, light soy sauce and pepper to taste, then add water to boil, add green onion and chicken essence to taste before cooking.

Here's how to make a delicious eel:Ingredients: Appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of salt.

Steps. 1. Slice the eel and marinate it slightly with a small amount of salt.

2. Remove the oil from the pan and add the marinated fish fillets.

3. Fry the fish fillets over high heat until golden brown.

4. Add cooking wine, light soy sauce, shredded ginger, green onion, chili pepper and an appropriate amount of water and simmer for a while.

5. Add chicken essence and pepper to taste before cooking.

Anchovy is also known as late fish, time fish, Sanli fish, etc., for the migratory fish of anadromous spawning, because it does not appear in the river at other times in early summer every year, it is produced in the lower reaches of the Yangtze River in China, and the Hengjiang anchovy tastes the best when Tu to the spring rolling quarrying area, known as the treasure in the water in the south of the Yangtze River, and the ancient thing of Nagong, so let's take a look at the home practice of the anchovy!

1. The home-cooked practice of braised anchovies

Ingredients: Anchovy, bamboo shoots, shiitake mushrooms, salt and mori, monosodium glutamate, sugar, soy sauce, cooking wine, peanut oil, sesame oil, green onion, ginger, garlic, starch, Sichuan pepper.

Method] Anchovy is cleaned.

Stir-fry chives, ginger and garlic, add fish and fry them, cook them in cooking wine, add ingredients and soup to taste.

Slow heat to penetrate the flavor, thicken with wet starch, and add sesame oil.

Second, the home-cooked practice of steaming anchovy

Ingredients】 Anchovies, chicken fat, green onions, ginger, salt, cooking wine.

Method] Clean the anchovies, slice the ginger and cut the green onions.

Put the fish on a plate and marinate for 20 minutes with cooking wine, salt, green onion and ginger, and chicken fat.

Bring the steamer to the boil and steam the fish for 15 minutes, then remove the green onions.

Tip: Since the anchovy scales are rich in fat, clear heat and detoxify, and are not very hard, the scales are not removed when cooking and processing to increase the flavor of the fish.

3. The home-cooked practice of steamed anchovy with ham

Ingredients: Anchovies, shredded ginger, shredded ham, ham juice, cooking wine, shallots, vegetable oil.

Method] The anchovy is cleaned and marinated for five to ten minutes without removing the scales with ham juice, ginger slices and cooking wine.

Add shalled ginger and a part of shredded ham to the pot and steam, according to the size of the fire, the time is uncertain, the fish eyes are white and protruding, and sprinkle with chopped green onions 30 seconds to one minute in advance.

While steaming the fish, stir-fry the shredded ham until fragrant, add water and ham juice to taste.

Pour the sauce over the steamed anchovies.

Fourth, the homely practice of steamed anchovy with soy sauce

Ingredients: Whole anchovies, 6 garlic granules, 6 pickled peppers and millet peppers, 1 tablespoon of steamed fish soy sauce, 1 tablespoon of Lao Gan Ma black bean sauce, 1 tablespoon of aged vinegar, appropriate amount of cooking wine, appropriate amount of Sichuan pepper powder, 5 tablespoons of oil, 2 sections of green onions.

Method] Wash the fish and spend 4 knives on each side. Put it in a shallow dish, pour cooking wine, sprinkle peppercorns, wipe well, turn over and wipe well, soak for 20 to 30 minutes.

Boil water in a large steamer, flatten the garlic granules, chop them into garlic paste, and cut the pickled pepper into sections.

Cut the green onion into thin strips, and if the knife is good, the finer the better, don't mess up.

5. The home-cooked practice of pan-fried anchovy

Ingredients] anchovies, green onions, sesame oil, thick soy sauce, cooking wine, a little sugar.

Directions] Coat the frying pan with sesame oil and put the anchovy and green onions (cut into 2 cm) in a pan.

Hold the fried green onions, add seasonings such as cooking wine and a certain amount of water and simmer.

After a while, pick up the green onions before and let the green onions fully absorb the sauce.

Sixth, the homely practice of steamed anchovy brewed in wine

Ingredients: 750 grams of anchovies, 1 box of sweet wine, shredded green onions, shredded red peppers, a little monosodium glutamate, salt, Shao wine, and ginger juice.

Method] Remove the internal organs of the anchovy, do not remove the fish scales, and marinate it with salt, monosodium glutamate, Shao wine, and ginger juice for about 10 minutes.

Put the marinated anchovy on a plate, spread the wine on the fish, steam it in the steamer for 8 minutes, put it on a plate, and remove the shredded green onion and red pepper.

The delicious way to make the rays is as follows:

Garlic rays. Ingredients preparation: one pound of ray, ginger, green onion, garlic, chili, pepper, cooking wine, light soy sauce, Changhe salt, chicken essence appropriate amount.

Method:1Clean the rays, cut them into pieces for later use, and prepare minced garlic and ginger slices;

2.Pour an appropriate amount of oil into a hot pan, put minced garlic, shredded ginger and chili pepper into the pan and stir until fragrant;

3.Pour in the rays and fry for a while;

4.Add cooking wine, add an appropriate amount of salt, light soy sauce, pepper, add a small amount of water, cover the pot and continue to cook for a while;

5.Add the green onion before cooking.

Braised beans with rays are resistant to rot.

Ingredients: 1 pound of rays, 300g of tofu, 1 star anise, shredded ginger, a little shredded green onion, appropriate amount of Sichuan pepper.

Method:1Cut the ginger into shreds, cut the green onion into sections, pour an appropriate amount of oil into the hot pan, and put the prepared ginger shreds, green onion segments, star anise, and Sichuan pepper into the oil pan to stir out the fragrance;

2.Remove the bones from the clear and clean rays, add the ray meat to the pan and stir-fry until it changes color;

3.Add an appropriate amount of light soy sauce, a small amount of dark soy sauce, a small spoon of sugar, add salt, chicken essence, stir-fry for a while, then pour in hot water, pay attention to the water to cover the rays, then add tofu, cover and simmer over low heat for 20 minutes;

4.Collect the soup on high heat, and the braised tofu with ray is completed.

Braised yellow ray.

Ingredients: ray, minced garlic, green onion, ginger, cooking wine, salt, light soy sauce, dark soy sauce.

Method:1Pour an appropriate amount of oil into the hot pan, and add green onions, minced garlic, ginger slices, and chili peppers after the oil is hot.

2.Add the prepared ray meat and fry until it changes color, then add cooking wine, salt, pepper, sugar and stir-fry evenly;

3.Add an appropriate amount of light soy sauce, a small spoon of dark soy sauce, add a small amount of water, simmer on high heat for 10 minutes, and finally sprinkle with chopped coriander and remove from the pot, and the simple and delicious braised ray is done.

How to deal with rays:

Poor handling of rays will directly affect the taste, so it is also very important to clean the rays. First, the entrails of the rays are removed and then washed with water. If you want to remove the smell of ammonia, you can make a cut on the back of the ray, and then add ginger slices and white vinegar and stir well, so that the smell of ammonia can be effectively removed.

At this time, we should pay attention to the fact that the dead rays can be soaked in salt water, and then cleaned and fished, so that the processed rays will be more tender.

Here's how to make delicious dace:Ingredients: 1 oily wheat cabbage, 1 black bean sauce dace.

Excipients: a few cloves of garlic, appropriate amount of oil, a little salt.

1. Clean the lettuce and prepare a black bean dace.

2. Peel the garlic and pat it flat, heat the pan with oil, add the garlic and stir-fry until fragrant.

3. Put the wheat cabbage in the hole and stir-fry for a while, add an appropriate amount of salt and stir-fry evenly.

4. Then put in the black bean sauce dace.

5. Stir-fry and stir the black bean dace slightly with a spatula.