Braised hairtail(yue cai hong shao dai yu )

Braised hairtail

Introduction:

"Baidu, hairtail has a high nutritional value: 1. Hairtail's fat content is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have a long carbon chain and can reduce cholesterol; 2. Hairtail's scales and silvery white lipid layer also contain an anti-cancer ingredient 6-thioguanine, which is beneficial for adjuvant treatment of leukemia, gastric cancer, lymphoma and so on Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system, and is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. 5. Eating hairtail often has the functions of nourishing liver and blood, nourishing skin and hair. Of course, we should eat more good food. I'll have a braised hairtail today

Production steps:

Step 1: eviscerate the hairtail, remove the side fins, and chop it into small pieces of appropriate size.

Step 2: marinate hairtail with salt, cooking wine and pepper for more than 10 minutes, then cut scallion into small sections, slice ginger, garlic and green pepper into oblique slices.

Step 3: pour proper amount of flour into the plate, and coat the outer layer of pickled hairtail with flour.

Step 4: after wrapping the hairtail with flour, pat off the surplus and put it on the plate.

Step 5: pour proper amount of oil into the pot, add hairtail when it is 60% hot, and fry it over medium heat.

Step 6: Fry one side until golden yellow, turn over, continue to fry the other side, fry well and then put it out of the pot.

Step 7: leave oil in the pan, add onion, ginger and garlic and saute until fragrant.

Step 8: pour in the fried hairtail.

Step 9: add soy sauce, soy sauce, vinegar, salt seasoning.

Step 10: add a small amount of water to boil, because hairtail has been fried, so do not need to add too much water to cook, add green pepper.

Step 11: after boiling water, thicken with starch water.

Step 12: drizzle with sesame oil and remove from the pot.

Materials required:

Hairtail: moderate

Flour: right amount

Green pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Pepper: right amount

Salt: right amount

Old style: moderate

Soy sauce: moderate

Vinegar: moderate

Oil: right amount

Starch: right amount

Note: 1. Fresh hairtail is silvery gray and glossy; but some hairtail is attached with a layer of yellow substance on the silvery white luster. This is because hairtail is a kind of fish with high fat. When it is not well kept, the fat on the surface of hairtail will accelerate oxidation due to a large amount of contact with air, and the oxidation product will make the surface of hairtail yellow. 2. When buying hairtail, try not to buy hairtail with yellow color. If you buy hairtail, eat it in time, otherwise the fish will rot and stink quickly.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yue Cai Hong Shao Dai Yu