Common practice of Spanish mackerel

This article tells you about the common practices of Spanish mackerel. BAY888.com The world's leading slot game platform, providing exciting gaming experience and generic rewards. Join now and start your journey to victory!

List of contents for this article:

• 1、How to cook Spanish mackerel at home?
• 2、Method of frying Spanish mackerel with fish residue
• 3、How to make delicious Spanish mackerel

How to cook Spanish mackerel at home?

The method of drying salty mackerel at home is as follows: Cleaning and processing during the preparation stage: First, make sure you have fresh mackerel. Thoroughly wash Spanish mackerel in seawater. This step is to remove impurities and fishy smell on the fish. Next, remove the gills and intestines of the Spanish mackerel to ensure that the inside is clean and free of foreign bodies. Cutting: Cut the processed Spanish mackerel in half, but keep the ridges connected to facilitate subsequent salting and drying.

Handle Spanish mackerel, remove the internal organs and gills of Spanish mackerel, clean it and change it to a knife (you can draw the knife obliquely on both sides of the fish to facilitate the flavor), drain the water for later use.

The method of drying salty Spanish mackerel at home is: Wash the fresh Spanish mackerel in seawater, remove the gills and intestines, cut it in half, connect the ridges, take a large open container, cut it in half, spread a layer of fish, and sprinkle it with a layer of coarse sea salt, cover it and compact it, pickle it for three days, wash it in the seawater again, hang it on a clothesline to dry, wash it in the seawater every two or three days, and directly dry it after three times.

The method of drying salty Spanish mackerel at home is as follows: Preparation materials: Fresh Spanish mackerel, rough sea salt, seawater treatment of Spanish mackerel: Wash the fresh Spanish mackerel in seawater to ensure that stains and mucus on the surface are removed. Remove the gills and intestines of Spanish mackerel to ensure that the inside is clean. Salting: Cut the Spanish mackerel in half, but keep the ridges connected. Take a large open container and spread the Spanish mackerel with the upward section. Sprinkle a layer of coarse sea salt on the fish and cover it tightly to ensure that the salt penetrates into the fish evenly.

Method of frying Spanish mackerel with fish residue

Heat the pan, add the oil, add the Spanish mackerel pieces and fry slowly over medium and low heat until both sides are golden brown.

Disassemble the fish meat with a fork to break up the steamed mackerel meat and fork it into thin threads.

Linyi's specialty dishes. Mashed fish bones are actually Linyi's specialty dish-fried fish residue, and his one is made from salted fish. The authentic Linyi fried fish residue is made from Spanish mackerel or small fresh fish. This fried fish residue is crispy and delicious. It is especially suitable for eating Linyi pancakes rolled. It is also okay to sandwich steamed buns and cakes.

Heat the pan with oil, and put the rolled mackerel residue rolled pancakes into the pan. Pan-fry over medium to medium heat until golden brown on both sides, fish grounds and vegetables are done well. Drizzle with a little sesame oil to increase the aroma before taking out the pan. [Notes] Choose fresh Spanish mackerel meat so that the fried fish residue will be delicious and without fishy smell. The batter of pancakes should not be too thick, otherwise the cake will be too thick and affect the taste. Control the heat when pancakes to avoid burning.

Eat one fish and two-the practice of Spanish mackerel residue and burning Spanish mackerel is as follows: Practice of Spanish mackerel residue: Preparation materials: Take the spinless part of Spanish mackerel and cut into small dices, and chop up green onion, ginger and garlic sprouts. Stir fry Spanish mackerel: Put a spoonful of oil in the pan and heat it, add diced Spanish mackerel and stir-fry. Add seasoning: Add chopped ginger and spicy sauce and stir fry, then add green onions. Add garlic sprouts: When the Spanish mackerel is dry, add the garlic sprouts and stir fry slightly to serve the pan.

How to make delicious Spanish mackerel

Preparation of braised Spanish mackerel ingredients: Spanish mackerel (whole or fish segments), ginger slices, pepper, aniseed (star anise), spring onion segments, soy sauce, sugar, salt, cooking wine, vinegar, hot water. Steps: Handling Spanish mackerel: If the whole fish is used, remove the head, remove the internal organs and cut into sections; if the fish sections are used, clean them and then control the surface moisture. Frying fish: Heat oil in a pan, add Spanish mackerel slices after the oil is heated, and fry until golden yellow on both sides (if there is too much oil, you can pour out the part).

Spanish mackerel is delicious and has few thorns. It is suitable for many home-cooked practices, such as braising, ketchup, etc., and can also be used as dumplings. The following are the specific methods: Preparation of braised Spanish mackerel ingredients: Spanish mackerel (whole or fish segments), ginger slices, pepper, aniseed (star anise), spring onion segments, soy sauce, soy sauce, sugar, salt, cooking wine, vinegar, hot water. Steps: Clean the Spanish mackerel section and control the surface moisture.

Characteristics of braised Spanish mackerel: Strong sauce flavor, tender and delicious fish. Steps: Handling fish: Wash the Spanish mackerel sections to control the moisture (or cut the whole fish into sections), and draw a knife on the surface for easy taste. Pan-frying fish: Heat the oil in a pan and cool the oil. After the oil is heated, add the fish slices and fry until golden yellow on both sides. Serve for later use. Sau-fry spices: Leave the base oil in the pan, add spring onions, ginger, pepper, and star anise, stir-fry until fragrant.

During the Chinese New Year, a fried dish that my in-law's family often cooked was fried Spanish mackerel. Spanish mackerel meat is thick and difficult to taste. The way to make it delicious is to cut it thinly. Practice Cut Spanish mackerel into thin slices one centimeter thick, place them in a container, add salt, cooking wine, pepper, and pepper to marinate for an hour. Do not wash the marinated mackerel slices, but be careful not to bring pepper into the pan.

Marinated Spanish mackerel evenly sprinkle appropriate amount of salt and black pepper on the Spanish mackerel segments, pour in a little cooking wine, add chopped ginger and spring onion segments, grasp and mix well, and marinate for 15-20 minutes. Prepare the paste, beat in an egg in a bowl and stir well. Take a separate bowl and add appropriate amount of corn starch. Wrap the marinated Spanish mackerel sections with a thin layer of corn starch, and then dip them in egg liquid.

The method of making steamed Spanish mackerel with frozen Spanish mackerel is as follows: Ingredients required: 1 piece of Spanish mackerel edible oil, appropriate amount of edible salt, appropriate amount of shallot, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, appropriate amount of steamed fish, appropriate amount of soy sauce, preparation of Spanish mackerel: Thaw the frozen Spanish mackerel in advance, then wash it with clean water, clean the internal organs and scales, and set aside. Marinated Spanish mackerel: Cut the washed Spanish mackerel a few times to taste it.

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