What is the reason for not shaving off the scales of the epidermis when making hairtail?

The scales of the hairtail do not need to be scraped off, because the scales are small and thin, which does not affect the taste of eating, and at the same time, it is a layer of high-quality fat that is not fishy and tasteless.

First, it is to avoid sticky situations, resulting in many broken pieces; The second is to make the hairtail fish look beautiful, with both color and flavor.

Because these phosphorus are very nutritious and rich in protein, it is said that it is best not to scrape off the lin.

No, the scales of the hairtail degenerate into a silver film, that is, the slippery and greasy fat layer on the surface of the hairtail, which does not need to be scraped off.

However, there is a black film in the belly of the hairtail, and there is often some filth in the hard spines of the hairtail, which causes the hairtail to have a fishy smell. Therefore, if you want to remove the fishiness when cooking the hairtail, you need to remove the black membrane in the belly of the hairtail fish and the filth at the fish bones, and at the same time, you can use green onions, ginger, white wine key cover oak, vinegar and other things to remove the fish.

Characteristics of the appearance and distribution of hairtail.

The body of the hairtail fish is ribbon-shaped, the body length is mostly 50 to 70 centimeters, the longest can reach 120 centimeters, the side of the head is narrow and long, the mouth is large and straight, and the jaw is lower.

It is longer and more prominent than the upper jaw, with firm teeth and flat sides, and a silver-colored body with smooth scales and a small free spines on the abdomen.

Hairtail fish have a wide range, but are mainly found in the western Pacific Ocean and the Indian Ocean.

In addition, China's coastal hairtail fish are divided into two kinds: southern hairtail fish and northern hairtail fish, of which the northern hairtail fish is larger than the southern hairtail fish, in the Yellow Sea.

The southern hairtail fish spends the winter, while the southern hairtail fish moves north-south with the change of seasons.

No. The scales of the hairtail degenerate into a silver film, which is the slippery layer of fat on the surface of the hairtail. This layer of silver film does not need to be scraped off, because this layer of fat not only has no fishy smell, but also has high nutritional value, containing unsaturated fatty acids and lecithin, which can enhance the vitality of surface cells.

Hairtail fish is rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients.

Ribbon fish belongs to the family Ribbon Fishes of the class Perciformes in the subphylum Vertebrates of the phylum Chordates. Also called, nepotism, fat belt, oil belt, tooth ribbon fish, etc., sexual ferocious. Qingdao and Rizhao Yellow Sea coastal cities are called squid.

The body shape of the hairtail is flat like a band, silvery-gray, the dorsal fin and pectoral fin are light gray, with very small spots, the tail is black, the head of the hairtail is large, and the tail gradually tapering, the total length is about 1 meter. It is ferocious and feeds mainly on hairy shrimp and squid. It is mainly distributed in the western Pacific Ocean and the Indian Ocean, and is distributed in the Yellow Sea, East China Sea, Bohai Sea and South China Sea.

Hairtail fish is a delicacy that everyone often eats, the meat is fresh and tender, the spines are less and easy to cook, and the hairtail fish bought back will see a layer of bright "scales" on the surface, so whether this layer of thin scales should be scraped off, my answer is: no. Here's what I think:

1.Nutrients, the so-called silver scales on the surface of the hairtail fish are not actually scales, they are a kind of fat surface, containing a variety of nutrients, even higher than the nutritional value of the fish itself.

2.Taste, some people will think that the surface of the silver scales will be very fishy, in fact, this surface is not only not fishy but will be more fragrant in the process of cooking, some people like to eat this layer of skin, although it looks like no appetite, but the taste is very good.

Here's how to make it.

Braised hairtail fish, just add a secret sauce, the taste is more delicious and not fishy.

Prepare ingredients: 500g of hairtail, 1 3 purple onions, 1 small piece of ginger, appropriate amount of garlic, 1 teaspoon of chopped pepper, appropriate amount of rice wine juice, 1 tablespoon of soy sauce, a little cooking wine, appropriate amount of oil and salt, a little chives

How to make: 1. Prepare the ingredients.

2. After cleaning the hairtail, cut it into about 5cm segments, add a little cooking wine, ginger and a little salt and marinate for about 15 20 minutes.

3. After marinating, use oil-absorbing paper to absorb the water.

4. Pour an appropriate amount of oil into the pot, heat it and put in the hairtail.

5. Fry until golden brown on both sides.

6. Wash the onion, ginger and garlic and mince them.

7. Put the chopped onion, ginger and garlic in a bowl, add the rice wine juice and chopped pepper and mix well.

8. Add a little oil to the pot, pour in the seasoned sauce and stir-fry slowly over low heat to bring out the fragrance.

9. Add an appropriate amount of water and soy sauce.

10. After boiling the pan, add the fried hairtail and a little salt.

11. Simmer over low heat for about 15 minutes, add a little salt, cook until the soup is thick, and sprinkle with chopped chives.

No, the scales on the surface of the hairtail are actually a layer of skin formed by a special fat, called "silver fat", which is a high-quality fat with very high nutritional content, which is also rich in 6-thioguanine, which has a good anti-cancer effect, so it is best not to scrape the scales when eating hairtail.

The surface of the hairtail is not fish scales, but a surface layer formed by fat. This is good for the human body, what we commonly see is frozen hairtail, this kind of skin is oxidized after a long time of transportation, and there is a peculiar smell when eaten, so this treatment is not recommended to eat, the skin should be removed, if it is fresh hairtail, you can eat it.

When I make hairtail, I scrape the scales, and I feel that if I don't scrape the scales, it will be more fishy and the taste is not good, and the scraping will be more delicious and delicious.

I think I have to scrape, especially the top two pieces close to the gills and close to a lot of the poisonous parts of the fish, so I have to scrape them off.

The scales of the hairtail should be scraped, because if the scales are not scraped, the fishy smell will be very strong, so the silver scales of the hairtail fish should generally be removed during the initial processing.

Extended Material:

The meat of the hairtail is very delicate and does not have a muddy smell, so it is easy to process both fresh and frozen hairtail and can be combined with many ingredients.

The common practices of hairtail are: stew, steaming, frying, steaming, braising and so on, of course, hairtail can also be made into dry pot, hot pot and even multiple Western and Japanese dishes.

Because the meat of hairtail is very easily absorbed and digested by the human body, it can be said that hairtail is a home-cooked recipe suitable for all ages.

Pan-fried hairtail] Ingredients] hairtail, eggs, flour, green onions, ginger, Sichuan peppercorns; Refined salt, cooking wine.

Steps] Step 1: Select the hairtail with firm flesh and bright appearance, remove the internal organs and wash them, then cut them into sections and drain them for later use.

Step 2: Shred the green onions and ginger for later use.

Step 3: Put the hairtail fish into a basin, add cooking wine, refined salt, Sichuan peppercorns, green onion and ginger shreds and stir well.

Step 4: Beat in an egg, add an appropriate amount of flour, and mix well. Evenly hang the fish with egg powder batter. Marinate for an hour.

Step 5: Before putting into the pot, pick out the green onions, ginger shreds, and peppercorns, and put the marinated hairtail segments on a plate.

Step 6: Heat a little oil in the pot, the oil temperature is 6 into the heat into the hairtail section, after the outside is set, change to medium-low heat to fry, turn over the surface to make the hairtail section evenly heated, fry until golden on both sides, and then dip it in pepper and salt to eat.

Cooking tips:

1. Put the pot in the pot at high oil temperature to instantly shape the outside of the hairtail and achieve the purpose of non-stick.

2. After the outside is set, turn to medium-low heat and fry. The surface layer of the high-temperature fried hairtail, and the inside of the low-temperature fried hairtail.

3. Wrapping the fish in egg batter before frying can make the hairtail section produce a crispy flavor, and can also be used as a thermal insulation material to protect the tender fish.

Fried hairtail, some people are coated in starch, some people are coated in flour, in fact, it is not delicious, teach you the most positive Lu Xiang method. This fragrant fried saury is ready, hang the whole egg batter, no pot will stick to the pan, the charred and crispy fish meat is tender, it is really satisfying.

1. Fish scales do not need to be scraped off.

2. In fact, there are no scales for hairtail fish. Moreover, the "scales" of hairtail fish are rich in 6-thioguanine, which has a good anti-cancer effect, so there is no need to scrape the scales when eating hairtail.

3. The layer of scale pants with the surface of the fish's body is actually a layer of epidermis formed by special fat, which is called "silver grease". This is a high-quality fat with a high nutritional value.

4. "Silver Lipid" can increase the elasticity, make the skin delicate and smooth, the hair is black, delay brain aging, and also have a good protective effect on the pure vascular system of Xinju, which can prevent high blood pressure.