Chinese Food
Braised hairtail in brown sauce
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It's too boring. Recently, I often eat chicken, duck, pork and fish, especially sea fish. When I saw hairtail in the supermarket, I ordered a package by the way. And I especially like the taste of bean sprouts. I also brought one by the way. By the way, it's added here. The crisp bean sprouts can relieve the greasiness of fish. Hahaha, I won't tell you that the cost of this dish is only 15 yuan. The nutrition and value of hairtail 1. The fat content of hairtail is higher than that of ordinary fish, and it is mostly unsaturated fatty acid, which has a long carbon chain and cholesterol lowering effect. 2. The scales and silver white oil layer of hairtail also contain an anti-cancer component 6 thioguanine, It is beneficial for adjuvant treatment of leukemia, gastric cancer and lymphoid tumor. 3. Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to prevention of cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail often has the functions of nourishing liver and blood, nourishing skin and nourishing hair
Cooking ingredients
Cooking Steps
Step1:Oh, I forgot to make a big collection of ingredients. The first step is to thaw the hairtail. The most important step after thawing is to clean the internal organs of hairtail. Clean them two or three times. Slice ginger. Marinate hairtail with cooking wine for half an hour. Remove the fishy smell. (Ps. it is recommended to buy larger hairtail and fewer thorns.)
Step2:Dry the ribbon fish with kitchen paper. (or squeeze the water directly by hand). Because starch should be coated at the back). Coat the dried hairtail with starch evenly. Put the fish in the oil and fry slowly. Pay attention to the starch on each side. Don't turn the fish over too fast. The fish will look good. In the middle of the fire, fry each side for about two or three minutes. Of course, this is also related to the size of the fish and the heat. I didn't put too much oil here, because it's not fried. The oil just fried the fish.
Step3:Fry it on both sides until it's almost OK. On the left, I only fry it with starch. On the right, I fry it with egg + starch. I don't think it tastes so good with eggs. It's a little greasy to eat. Because fish is a little fishy, so I don't recommend adding eggs in the menu.
Step4:(suspecting the small eyes of life. Here forgot to give a picture of the sauce) two spoons of raw soy sauce, half of soy sauce, half of sugar, add some salt and five spoons of clear water. Try not to put more salt. Let's see the personal taste here. I added maybe only a little salt. In order to mention the taste, because soy sauce itself has a salty taste. Because it's not very salty. So I cook it and eat it directly. Hahahaha
Step5:Cut the millet peppers into circles. You can reduce the amount of rice peppers by looking at the individual's spicy degree. Turn on the small fire. Put the millet pepper in and stir it a little. Then pour the sauce just mixed into the pot. Turn the fire. Put the fried hairtail in and cook it. Cook for 6.7 minutes. Here you can put the fish on the plate. Keep soup
Step6:The soup left in the pot. Put in the washed bean sprouts. Boil the bean sprouts thoroughly. It won't take long. It will be ready in about two minutes. It's next to the hairtail. A perfect dish. (you can add a little salt to bean sprouts here.
Cooking tips:1. After thawing the hairtail, the internal organs must be cleaned. Fishy. 2. The fish must be fried for enough time and then turned over. The fried fish is not easy to be scattered. It is more complete. Fried fish must be patient. 3. Don't cook the bean sprouts too long. The taste will be crisper. 4. add the amount of salt according to your taste. Try not to eat too salty. High blood pressure is easy. 5. Try to buy a bigger fish. It's easier to pick out when there are fewer thorns or when you eat them. There are skills in making delicious dishes.
