Autumn is the season for Autumn Swordfish. At this time, it is the most plump and cheap. I once bought the "spot" Autumn Swordfish in the supermarket for more than 20 yuan. It is called "Autumn Knife Fish" because it is full of production in autumn and has a long body shape like a knife. It has high oil, rich nutrition, and is very suitable for roasting, and it is oily when roasting. After catching saury fish on a long-distance boat, it is packaged on the ship and keeps the freshness of the saury fish quickly. Therefore, buying "cold" saury fish in the market will become fresher than the saury fish after being unsalted.
Dry fried saury fishLike simple saury fish cooking method, wash it without removing the inside, dry it with a small amount of oil, sprinkle the salt and then add lemon juice to serve. The dried fried saury fish with the whole tail is bitter and sweet, and it is quite delicious when eaten.
Ingredients: saury, lemon, salt, mustard, soybean
Method:
1. Wash the saury, suck off the surface moisture with a paper towel, and cut it into two halves. (If the pot is big, don't cut the whole tail and lower the pot)
2. Remove the oil and smoke, then add the saury fish and fry over low heat, add salt to taste and fry until the two sides are burnt yellow.
3. Raise the pot, add lemon juice, and dip it in mustard and sauce.
is similar to Japanese nectar boiling, and the tomato sauce saury is more Taiwanese. It tastes like the tomato sauce saury that I often eat when I was a child, and it is very delicious and wine. Cook a large pot and store it in the refrigerator. It is an "instant food dish" that can be deducted at any time.
Ingredients: 4 saury fish, 2 to 3 tomatoes, 2 tablespoons of tomato sauce, half a piece of ginger, 1 small piece of ginger (about 30g), 5 to 6 cloves of garlic, 2 to 3 saury
Sauce: 40cc of soy sauce, 30cc of vinegar, 50c of rice wine, sugar appropriate amount (about 2 to 3 teaspoons), water 200 to 300cc
Method:
1. Remove the head and tail of the saury fish, and cut into 3 to 4 sections. Cut the tomato into large pieces, diced the tomatoes, slice the ginger, crush the garlic and remove the film, and cut the tomatoes into large sections.
2. Stir garlic and ginger slices with oil, add tomato cubes and diced diced rice, stir-fry, then add tomato sauce, add some water, stir-fry and prepare.
3. Add oil and fry the saury until slightly burnt (it is easy to set and not easy to dissipate), pour in the ingredients of Step 3, put on the saury section, and then add "sauce". Add half to low heat and cook for 2 hours, slowly collect dry water and boil the fish bones (replenish it properly if the water is not enough).
4. You can eat it hot, or remove the skin of the stew and tomatoes, and refrigerate it in the refrigerator to make it a regular side dish.
● If the croquette is large, fry the fish and cook it until one side of the croquette, use the oil in the croquette to fry the aroma and prepare the ingredients, and then add sauce to cook.
I ate "Honey Autumn Fish" in Yilan, which is a side dish that is sweeter than tart stewed fish. Unlike the complete cooking method of the dried fried rice, there are two completely different flavors of saury fish dishes.
I checked and found that similar cooking methods include "Nanluo boiling" and "Tianzhuan". It is impossible to distinguish the clear differences between the two cooking methods at a time. I asked my colleague Pei Fang, who is far away from Japan, that it turns out that nectar boiling and Tengbo boiling are also boiling with sauce, sugar and water (with rice wine), until the fish bones are soft. The biggest difference is that the former is roasted or fryed before boiling. If there is more mirin, it will be more sugar and has a higher sweetness. And "Tengbo boiling" is usually cooked with root-killed fruits and vegetables, which is one of the early ways to preserve food.
Ingredients: 4 saury fish, 10g ginger (1 small piece), 40g saury (about 4 pieces) + 1 saury sliced with
Sauce: 100cc of soy sauce, 100cc of rice wine, 100cc of mirin, 50cc of vinegar, 500cc of water, 1 tablespoon of sugar
Method:
1. Remove the head, remove the tail, remove the inner part of the saury fish, and cut into three or four sections.
2. Cut ginger slices and cut the whole plant into large sections. Cut the other elixir into pieces and soak it in ice water.
3. Remove oil and suck out the water with a paper towel, and fry over low heat until both sides are slightly burnt.
4. Add sauce, ginger slices and ginger segments, add cubes and cook over high heat, and cook on low heat for 2 hours.
5. Pay attention to whether the water is dried. If it is not appropriate to replenish the water and keep the fire low. After the water is collected and dried until half of the fish meat is exposed, if it is not dried, you can lift the lid and boil it and collect the dry water.
6. Take out the saury fish and put the rolled squid soaked in ice water.
● After cooking, you can put it in the refrigerator to freeze and eat it more delicious. Take out the dishes on the dining table at any time. This is also a cold dish commonly seen in Japanese restaurants.
● After cutting the elixir, soaking ice water will roll, which is more stylish.
● Can be converted into fragrant fish, cherry fish, cherry fish, etc.
Sauce-killing fish insulatedMethod 1
Break the back of the fish head (front head) without cutting the fish head. Just cut the bones, pull the fish head and fold it from the back to the abdomen, twist it and pull it out to completely pull out the fish inner body. It can keep the fish intact and will not easily loosen after cooking for a long time.
Method 2
Remove the head and tail, cut the fish body into 3 to 4 sections, use a pair of chopsticks to penetrate the abdomen and rotate it, and can also pull out the inner wings. It can keep the fish intact and will not easily loosen after cooking for a long time.
Method3
The most common method is to directly cut the caesarean section and clean the inner body, but after the fish is opened, it will be easier to loosen and get rid of it after long-term cooking.