1. The fat content of hairtail is higher than that of ordinary fish, and most of them are unsaturated fatty acids. This fatty acid has a long carbon chain and has the effect of lowering cholesterol;
2. The scales and silver-white oil layers of the whole body of the hairtail also contain an anti-cancer ingredient, 6-thioguanine, which is beneficial for the adjuvant treatment of leukemia, gastric cancer, lymphoma, etc.;
3. Eating hairtail regularly has the effect of replenishing the five internal organs;
4. Hairfish 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, nourishing the hair and building body.
The fish is cooked with bean paste, and the hairtail has a strong bean flavor. It tastes good.
Roasted hairtail with bean paste
Recipe Recommendations
- hairtail 500 grams
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- starch appropriate amount
- bean paste appropriate amount
Steps for Roasted hairtail with bean paste
1
Remove the head and belly of the hairtail, wash and cut into sections. Prepare the bean paste.
2
Pat the starch
3
The oil in the pan is hot, put down the hairtail on both sides and fry it thoroughly.
4
Add ginger and spring onions.
5
Add cooking wine and half a bowl of water.
6
Add 2 tablespoons of bean paste
7
Add sugar, soy sauce, and boil over high heat for 6 minutes.
8
Add some salt and cook until the sauce is thick.
9
Sprinkle with some chopped green onion.Roasted hairtail with bean paste Make Tips
1. When frying the hairtail, pat some flour or starch. The fried fish will not be easy to break. 2. If you use fresh soy sauce, the color of the finished product will be lighter and it will look better. 3. Bean paste and soy sauce are both salty, so only a little or no salt can be added.