Continue the flavor hairtail The fresh meat of soup has a distinctive flavour tenderly _ cooks the skill

Continue the flavor hairtail The fresh meat of soup has a distinctive flavour tenderly _ cooks the skill
The hairtail produces one of the economic fish in four sea in our country, nutritious, includes a large number of phosphorus quality, protein, fat, inorganic salts,etc.. The hairtail stings few, the meat is tender, cheap, the food loved by masses in fact.
A hairtail
Raw materials: Hairtail 500 g, vegetable oil 500 g (consume about 50 g in fact) ,Continue wine, refined salt, the end of Chinese prickly ash, right amount of respectively of starch.
Make the law: 1 cut open hairtail belly, dig go viscera, cut go the intersection of tail and tip, clean, drip go moisture, cut 3 cm long Section, put into deep bid, paint, wipe the intersection of fish and body with salt, add, continue wine, pickle drip go to the brine after the 3 hour. 2 dismisses from and does the starch to mix thoroughly the fish section, the frying pan is put on the very hot oven, the oil put, it is hot to cook to 60%, put into fish's piece, set aside scatteredly with the chopsticks, pull out when bombing to be yellow while frying. 3 warm to raise 70% to when being hot as oil, reply, fry to being getting deep yellow the intersection of fish and section, quench into the oil spill and drip the oil, sprinkle the mixture of salt and roast prickly ash at the end (Chinese prickly ash is each mixed with refined salt in right amount evenly at the end) ,Hold one.
Characteristic: The fish is soft and crisp and tender, salty and fresh and fragrant.
The nutrient component that this dish includes is protein 90.5 g, fat 87 g, the total amount of heat 4748.84 kJ, calcium 120 mg, phosphorus 600 mg, iron 5.5 mg.
Second, shrimp sauce hairtail
Raw materials: Hairtail about 500 g, shrimp sauce 50 g, well done lard 25 g, it is right amount of respectively to continue wine, ginger slice, gourmet powder, chopped scallion.
Make the law: 1 cuts open the hairtail the belly, dig the viscera (, must scale) ,Clean, cut about 5 cm long Section. 2 fish pieces are put into the bowl, put the shrimp sauce, continue the wine, ginger stretch, look at to add and put the fresh water lightly in right amount, the upper pan is steamed for about 15 minutes through water. After 3 pans, adding gourmet powder to, familiar lard, the end of chopped scallion.
This dish is eaten when it is hot, the fresh meat of soup is tender, have a distinctive flavour, the shrimp sauce hairtail made of the above-mentioned raw materials nearly includes protein 95.3 g, fat 39.8 g, the total amount of heat is 920 kilocalories, calcium 121.3 mg, phosphorus 802 mg, iron 6.8 mg.
Third, poor flavor hairtail
Raw materials: Hairtail about 500 g, Chinese liquor 50 g, sweet fermented glutinous rice 50 g, appropriate amount of refined salt.
Make the law: 1 cuts open the hairtail the belly, dig the viscera, cuts it end to end, clean, drain the moisture. 2 cut the intersection of 5 cm and about the intersection of fish and piece hairtail that dry, with Chinese liquor with sweet fermented glutinous rice and refined salt mix paint all over fish's body, in the range upon range of mouth porcelain pots in the clean water, cover with the remaining poor juice above, put on sealing for 3 days. Unless in 3.3 day take out Kaifeng, it hold on basin,at cook water pan (last blank sheet of papers clean in basin access cap, so as not to steam water and invade) ,Wait to waft out in poor flavor, can go out of the pan.
This dish is a quick poor bad smell dish, the fish is clean and strong, perfume is captivating, delicious in taste.
Fry hairtails with four turnip silks
Raw materials: Hairtail about 300 g, white turnip 150 g, vegetable oil 50 g, it is right amount of respectively to continue wine, refined salt, gourmet powder, spring onions section, starch.
Make the law: 1 cuts open the hairtail the belly, digs the viscera, clean, picking a bone leaves the meat, cut about 1 cm long pieces. 2 prunes the white turnip the hard peel, cut the silk, put into boiling kettle, blanch and pull out to be half-mature, have a shower with the cold water, remove the bad smell of turnip. 3 frying pans are put and cooked hotly at the very hot oven, use the insincere pan, put the oil to cook when 70% are hot, invest the spring onions section to stir-fry perfume of firing happening before stewing, choose the spring onions section; Wet starch at fish piece is wrap up in, put into the oil cauldron and slightly fry, when being yellow, the original pan puts and continues wine and a little fresh water, and then put the turnip silk, put on, boil for several minutes with the very hot oven, add the refined salt and gourmet powder, chopped scallion, water starch and thicken soup.
Decoction of this dish is fair and clear, the fish is tender.
The nutrient component included is about protein 55.2 g, fat 22.2 g, carbohydrate 7.95 g, the total amount of heat 1901.63 kJ, calcium 155.5 mg, phosphorus 531 mg, iron 4.1 mg.

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