Hairfish in tomato sauce Ingredients: ketchup,salt,hairtail,ginger slices,pepper,cooking wine,white vinegar,white granulated sugar,dry starch,garlic slices
Scallion fragrant hairtail Ingredients: soy sauce,hairtail,cooking wine,vinegar,octagonal,green onions,ginger,pickled pepper
Eggplant hairtail Ingredients: ketchup,salt,hairtail,ginger slices,pepper,cooking wine,white vinegar,white granulated sugar,dry starch,garlic slices
Hairfish in tomato sauce There were more fried hairtail that day, so I saved it for the second meal to change the way. I have made braised, sweet and sour, and my daughter suggested trying a ketchup hairtail. Ha ~ It's really delicious. It seems that food needs to be constantly innovated!
Pan-fried hairtail The scales and silver-white oil layers of the entire body of hairtail contain an anti-cancer ingredient. Its fat content is higher than that of ordinary fish, and most of them are unsaturated fatty acids, which have the effect of lowering cholesterol. It is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail often also has the effect of nourishing the liver, nourishing the blood, moisturizing the skin and nourishing the hair. How can we not love the fish that is full of treasures? Today, let's eat it in the common way-fried fish!
Roasted hairtail Ingredients: soy sauce,salt,coriander,onion,hairtail,spiced powder,oil,ginger,chicken powder,garlic,shisanxiang
braised hairtail The preparation process of this dish is quite troublesome, but it is full of flavor and goes well with the meal.
Stewed hairtail with chives How to fry hairfish without sticking to the pan or breaking? I believe many people's answers are: buy a non-stick pan, or marinate the fish in advance, or wrap it with a layer of starch or egg liquid, or wipe the pan with a piece of ginger before pouring oil into the frying pan... and so on. So is this a waste of not only money but also materials?! Chef Jing recommends to everyone today that it is simple and does not cost much materials to fry pieces of fish without sticking to the pan and is perfect. If you want to know, follow Chef Jing to take a look.
