A complete recipe for braised hairtail - the nutritional value of hairtail

Hairtail has poor swimming ability. It floats in the middle layer of seawater during the day and sinks to the bottom of the sea at night. When it is still, its head is upward and its body is vertical. It only relies on the waving of its dorsal and pectoral fins, and its eyes watch the movement above its head. If it detects prey, its dorsal fins will vibrate rapidly, its body will bend, and it will pounce on the food.

A complete recipe for braised hairtail - the nutritional value of hairtail

A complete recipe of braised hairtail fish

Practice one

Ingredients: 1 hairtail, 500g, 1/2 green onion, 5 slices ginger, 2 cloves garlic, 1 green onion;

Marinade: 1/3 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1/2 tablespoon cornstarch;

Sauce: 1/3 tablespoon of sugar, 1/3 tablespoon of salt, 1 tablespoon of cooking wine, 1/2 tablespoon of cornstarch, 1 tablespoon of soy sauce;

Seasoning: 1 bowl of oil;

1: Wash the hairtail and dry it. To be safe, you can use paper towels to absorb the water. Another option is to coat it in flour so that it won't collapse easily due to water. Heat oil in a pan, fry the fish, turn once in the middle, fry until golden brown on both sides and set aside;

2: Replace with new oil, add onion, ginger and garlic, sauté until fragrant, add hairtail and stir-fry. Add cooking wine, soy sauce and vinegar, simmer for a while, add an appropriate amount of sugar and salt, stir-fry for a few times, add water, and make it even with the hairtail. Turn on high heat to concentrate the soup and serve on a plate.

Note: It is best to use native fish, which is smaller and more delicious. Frying is very important. Coat it with a little flour and it will be thin and crispy.

Method 2

1: Cut the hairtail into 5 cm long sections, add 1/3 tablespoon salt, 1 tablespoon cooking wine, 1 tablespoon soy sauce and 1/2 tablespoon cornstarch, mix well, marinate for 15 minutes; slice the ginger, mince the garlic, and chop the green onions. part;

2: Take an empty bowl, add 1/3 tbsp salt, 1 tbsp cooking wine, 1/3 tbsp sugar, 1/2 tbsp cornstarch, 1 tbsp soy sauce and 1/2 cup water, add green onions, ginger slices and minced garlic. Mix together to form a sauce;

3: Crack the eggs into a bowl, beat evenly into egg liquid and set aside; remove the head and tail of the green onion, cut into sections and then shred;

4: Heat 1 bowl of oil in a pan, first coat the hairtail with a layer of egg liquid, then put it in the pan and fry until both sides are golden brown, scoop up and drain the oil;

5: Pour the remaining oil in the pot, sauté the green onions, pour in the hairtail and the prepared sauce, bring to a boil over high heat and then simmer over low heat for 5 minutes. When the soup becomes thick, you can serve it on a plate.

Practice three

1: Wash the hairtail, cut off the bones and fins on the back, cut into sections, and marinate with salt for 10 minutes;

2: Chop ginger, garlic, green and red peppers, and green onions and set aside;

3: Fry the hairtail on both sides until golden;

4: Add rice wine and soy sauce, add appropriate amount of water, about 150 ml, add ginger and garlic;

5: Because the hairtail has been fried before and is basically cooked, you don’t need to cook it for a long time. After cooking for 2 or 3 minutes, add salt, sugar, vinegar, chicken essence to taste, and then add green and red pepper;

6: When the soup begins to thicken, add green onions and reduce the juice over high heat.

Practice four

Ingredients: 400 grams of hairtail, 25 grams of bamboo shoots, 1 chive, 1 small piece of ginger, 6 cloves of garlic;

Seasoning: 500g cooking oil (50g actual consumption), 3 tsp soy sauce, 1/2 tbsp cooking wine, 1 tsp balsamic vinegar, 1 tsp refined salt, 1/2 tsp MSG;

practice:

1: Wash and slice the onions, ginger and garlic, wash and slice the bamboo shoots, clean the hairtail and cut into sections.

2: Put the wok on the fire, pour in the oil and heat it up, fry the fish until both sides turn light yellow and take it out.

3: Leave a little oil in the pot, add onion, ginger, garlic and bamboo shoots and stir-fry for a while, add cooking wine and soy sauce, add appropriate amount of water, add hairtail, vinegar, salt and MSG, bring to a boil and then reduce to low heat and simmer.

4: When the fish is cooked through, take it out and put it into a plate. Reduce the juice over high heat and pour the thick juice over the fish.

Nutritional value of hairtail fish

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

Hairtail is warm in nature and sweet in taste. It has the effects of warming the stomach, rejuvenating the skin, replenishing qi, nourishing blood, bodybuilding, strengthening the heart and kidneys, relaxing muscles and activating blood circulation, reducing inflammation and reducing phlegm, clearing the brain and stopping diarrhea, eliminating fatigue, and improving the spirit and spirit.

Hairtail fish is rich in a variety of mineral elements and vitamins necessary for the human body. It is an ideal nourishing food for the elderly, children, and pregnant women. It is especially suitable for shortness of breath and fatigue, chronic illness, physical weakness, blood deficiency and dizziness, eating less and thinness, malnutrition, and skin problems. Eat dry. In addition, pregnant women eating hairtail fish is beneficial to the development of fetal brain tissue; children eating more hairtail fish is beneficial to improving intelligence; elderly people eating more hairtail fish can delay brain atrophy and prevent Alzheimer's disease; women eating more hairtail fish can make their skin smooth and moist, and their hair can be long and black. The face is more beautiful.

Introduction to hairtail fish

Hairtails belong to the bony fish class Perciformes and the family Hairtails in the subphylum Vertebrates under the phylum Chordata. Also known as saury, crony, fat ribbon, oil ribbon, tooth ribbon, etc., they are ferocious in nature. The body of the hairtail is flat as a band on the sides, silver-gray in color, the dorsal and pectoral fins are light gray with very small spots, and the tail is black. The head of the hairtail has a large pointed mouth and gradually tapers to the tail. The height is twice the length of the head, and the total length is About 1 meter. It is ferocious in nature and feeds mainly on shrimps and squid. Mainly distributed in the Western Pacific and Indian Ocean, it is distributed in China's Yellow Sea, East China Sea, Bohai Sea and South China Sea. It is also known as China's four seafood along with large yellow croaker, small yellow croaker and squid.

Hairtails along China's coast can be divided into two categories: southern and northern hairtails. Northern hairtails are larger in size than southern hairtails. They overwinter in the southern part of the Yellow Sea and swim to the Bohai Sea in spring, forming a spring fish flood. In autumn, they return to their overwintering areas in groups to form an autumn fish flood. Southern hairtails Every year along the western edge of the East China Sea, it moves north-south according to the seasons. It migrates north for reproduction in spring and migrates south for overwintering in winter. Hairtail fish in the East China Sea are divided into spring floods and winter floods. The spawning period of hairtail is very long, usually from April to June, followed by September to November. The number of eggs spawned at one time ranges from 25,000 to 35,000. The suitable water temperature for spawning is 17°C to 23°C. .

Hairtail has poor swimming ability. It floats in the middle layer of seawater during the day and sinks to the bottom of the sea at night. When it is still, its head is upward and its body is vertical. It only relies on the waving of its dorsal and pectoral fins, and its eyes watch the movement above its head. If it detects prey, its dorsal fins will vibrate rapidly, its body will bend, and it will pounce on the food. Hairtails have the characteristic of lining up in groups. When the water temperature rises every spring, hairtails swim in groups to the shore and migrate from south to north for reproduction. This is the fishing season; at the winter solstice, when the water temperature drops, hairtails swim to the depths of the water to avoid the cold. .