Recipes tagged "Fresh mackerel"
3 recipes found
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Prepare braised dishes in one trick---braised mackerel
Braised vegetables is a very classic cooking method in Chinese cuisine and is very popular among people. However, due to the complicated cooking steps and difficulty in mastering the heat, many people are unable to make authentic braised vegetables at home. In fact, if you want to make authentic braised dishes, I personally recommend a cooking method that makes cooking braised dishes simple and delicious, which is to use braised soy sauce. This soy sauce combines the taste of braised dishes and does not require complicated procedures. Just drop in the braised soy sauce during cooking, and your cooking skills will quickly improve and you can make delicious braised dishes. This time I made a braised Spanish mackerel as the main ingredient. The mackerel meat is delicate, delicious and nutritious. The braised method can highlight the deliciousness of the fish.
Home cooking Private kitchen -
Braised Spanish Mackerel Tail
Take the most delicious tail of a fresh Spanish mackerel and cook it with the most homely techniques and the most homely ingredients. The sauce is rich, the meat is tender and the mouth is delicious. If you like to add a little spiciness, how delicious it will be. The key is to keep the fish fresh and to control the heat and not overcook it.
Hot dishes Home cooking -
【Grilled mackerel】--The most delicious grilled fish in winter
Mackerel, also known as blue mackerel, mackerel, mackerel, white-bellied mackerel, Japanese mackerel, etc., is one of the ray-finned fishes, order Perciformes, suborder Scombridae, suborder Scombridae. Mackerel and Spanish mackerel are both marine fish. The body shapes are basically similar, so they are often mistaken for the same fish, commonly known as mackerel. The main differences between the two are: Judging by body height: the mackerel has a taller body and is oval-shaped; the Spanish mackerel has a longer body and is round. Distinguish from the dorsal fin: the two dorsal fins of the mackerel are far apart; the two dorsal fins of the mackerel are close to each other. Identification from the tail fin: There are 5 small adipose fins on the upper and lower sides of the tail fin of the mackerel; there are 8-9 small adipose fins on the upper and lower sides of the tail fin of the Spanish mackerel. Identification by color: The back of the mackerel is blue-black with irregular dark blue markings, and the belly is light yellow; the back of the mackerel is black-blue with many black round spots, the ventral side is silver-gray, and the belly is off-white. Mackerel is an economical type of fish. This kind of fish is very cheap in our seaside. Although the price of Mackerel is not expensive, its nutritional value is not low at all. Mackerel is rich in protein and a variety of amino acids needed by the human body. It also contains a lot of minerals. Therefore, mackerel is used to make many kinds of home-cooked dishes, but everyone knows very little about the cooking methods of mackerel. In fact, there are many cooking methods for fresh mackerel, such as braised, braised, pickled, and dry-fried, and they all taste delicious when cooked. This time I simply marinated fresh mackerel and then grilled it using the grilled fish method at a barbecue restaurant. Since mackerel is very oily, the high temperature will bake out the fish oil during the grilling process, making it sizzling. During the grilling process, I sprinkled a large amount of cumin noodles and chili noodles. The delicious meaty aroma of the fish plus the unique aroma and spiciness of cumin and chili make this grilled fish warmer and more flavorful in this cold winter.
Private kitchen Seafood