In the spring, the seafood on the dinner table has to mention the sturgeon.
Sturgeon with its mouth cut off
The sturgeon is ugly-looking, Chinese food seems to be very unpopular, and few famous dishes of the catfish are known. But Japan is different, sturgeon is an indispensable delicacy of Japanese cuisine, sturgeon sashimi, squid sushi, trout hot pot are very popular, sturgeon liver is even more beautifully named foie gras in the sea, the degree of popularity can be imagined.
Sturgeon liver
In Europe and the United States, the sturgeon is also the ingredient for many Michelin chefs to cook, and the dissection of a sturgeon can see the chef's skills.
Western-style pan-fried catfish
I like sturgeon, not because of Japanese food, not because of Western food, just because the catfish is particularly cheap, not only cheap, but importantly very delicious, meat Q bomb, sweet and smooth, hungry people describe that it is a poor lobster, I think it is more delicious than lobster meat, unfortunately, those who take the fish by appearance.
Steamed sturgeon
The trout is so ugly that many people hate it, with a big mouth, full of sharp teeth, terrifying like a manta ray, and full of toad-like slime and pimples, which also make people goosebumps.
Sturgeon head tofu soup
But who would have thought that once the squid ripped off its coat, the inside was white and smooth, a real stinky skin sac, and the stinky skin sac could not be thrown away, and its value was comparable to that of sea cucumber.
Fish meat, fish skin, fish bones, fish liver, fish maw, can be eaten, are very delicious, and the nutritional value is very high.
Braised trout
Spring is the season of the market of trout, Quanzhou market sturgeon is not big, the price is well, a pound from 5 yuan to 10 yuan range, today I bought 2, 4 pounds of weight, to do 6 dishes.
The fishmonger Aunt Worm had already helped me cut off the mouth of the fish, cut out the belly and liver, went home to wash it, and I broke the two fish apart.
The most meaty part of the sturgeon is the fish tail, the tail is cut off, one tail is steamed, and one fish tail is made for Western food, which is two dishes.
Although the head of the sturgeon has no meat, the fish bone is cartilage, and eating the fish head itself is a pleasure. I chopped the fish heads into chunks and divided them into two bowls, one for the stewed fish head soup and one for braised braised, and that was four courses.
The rest of the fish maw is fried, the cod liver is steamed with rice wine, and it is two dishes, a total of six dishes, six ways to eat, let's take a look.
<h2 class= "pgc-h-arrow-right" > 1, [steamed</h2> trout].
Freshly bought sturgeon, take its freshness, must be steamed, steamed can best show its lobster flavor, but also the highest.
<h4 class = "pgc-h-arrow-right" >:</h4>
One squid tail, shredded ginger, garlic, steamed fish soy sauce, red pepper, green onion, cooking wine, cooking oil, etc.
<h4 class="pgc-h-arrow-right" > second, the operation process:</h4>
1, the skin of the fish tail of the sturgeon is torn off, it is very easy, a tear off;
Don't throw away the skin of the fish, keep it braised with the head of the fish.
2. Cut the fishtail into pieces;
Spread over shredded ginger and garlic, remove a little cooking wine, bring to a boil over high heat and steam in a steamer for 8 minutes.
3: After cooking, remove the ginger and garlic grains, pour off the fish juice, sprinkle with red pepper and green onion, and pour in the steamed fish soy sauce.
4: Sauté chives, ginger and garlic, and pour hot oil on the fish;
Steamed sturgeon is ready.
This is a delicacy of sturgeon that is more delicious than lobster meat.
The meat is snow white and tender, Q bombs are added, if you have eaten such a cooked sturgeon, I believe you will fall in love.
<h2 class= "pgc-h-arrow-right" >2, [Trout head tofu soup].</h2>
This is the second dish of sturgeon.
1 squid head, 1/2 slice of tofu, 50g of three layers of meat, 2 green onions, a little ginger, salt, fish sauce, cooking wine, etc.
<h4 class= "pgc-h-arrow-right" > two, cooking process:</h4>
1, quail head blanched water, washed in cold water, remember to add some cooking wine to fishy when blanching water;
2、 Sauté three layers of meat, ginger and shallots together to fry;
3. Stir-fry the fish head in a pot after blanching;
4. A little cooking wine;
5, pour boiling water, must boil water, fish head soup will be milky white;
6. Put the green onion knots together;
7. Cut the tofu into pieces;
8, a little salt;
A little fish sauce;
Gollum simmers for 15 minutes, sprinkles the pot with green onions, and a pot of fishy fish head tofu soup is ready.
The soup is very sweet and the tofu absorbs the essence of the sturgeon and is very tender.
And the head of the trout, the meat is tender, the skull of the fish is soft and crisp, and the taste is magical.
<h2 class="pgc-h-arrow-right">
</h2>
<h2 class = "pgc-h-arrow-right" > three, [rice wine steamed salmon liver].</h2>
The Japanese recipe of sturgeon liver is a classic, and the larger the sturgeon, the more valuable it is, only the larger the trout can have a large liver, and the large liver is soft enough to eat.
Today's two small pieces of small fish liver are really a bit unbearable to witness, cook together under the pot, afraid of disappearing, unfortunately. Therefore, I wanted to marinate it in rice wine and steam it in a pot to retain the taste of a piece of liver intact, which is the greatest respect for the liver of the trout as a foodie.
Cod liver, rice wine, a broccoli, black pepper, steamed fish soy sauce, etc.
1, today's salmon liver is too small, there is no pick fascia, there is a black line, please when you do not see;
Pour in the rice wine;
Steep for 1 hour to remove fishy.
2, boil on high heat, steam for 5 minutes on the steamer, it is really small, so the time is also 5 minutes;
It is recommended that the steaming time must be determined according to the size of the cod liver, and do not generalize.
3, after steaming, remove the soup, plate, put a broccoli garnish;
Sprinkle with black pepper, pour steamed fish soy sauce, steamed trout liver in rice wine and you're done.
The sturgeon liver is really delicious, very, very tender, and you can try it.
<h2 class= "pgc-h-arrow-right" >4, [green pepper fried trout maw].</h2>
Sturgeon maw, that is quite a delicious ingredient, fish belly is the stomach, the big sturgeon has a big stomach, the taste is crisp and tough, chewy, is a good thing.
Sturgeon maw, green pepper, cooking wine, ginger, shallots and garlic, salt, fish sauce, etc.
1, after washing off the impurities with the squash powder, rinse it and cut it into small pieces with scissors;
Pour in cooking wine and marinate for half an hour.
2: Cut the green pepper into strips and set aside.
3: Blanch the fish belly, rinse with cold water and set aside.
4: Fry chives, ginger and garlic in a frying pan, add fish maw, add a little salt, a little cooking wine, a little fish sauce, and stir-fry quickly.
5: Pour in the green peppers, stir-fry evenly, collect the juice and get out of the pot.
Isn't it like stir-frying the colon? Haha, fish belly can be much more delicious than the large intestine, the taste is super crisp, bite in the mouth, crunch, wonderful.
After eating all the entrails of the squid, let's make a Western-style recipe.
<h2 class= "pgc-h-arrow-right" > five, [fragrant fried squid].</h2>
This is a combination of Chinese and Western dishes, not Western food, I borrowed Western methods, according to the materials in my family's inventory and made a forced dish, but the taste is still very good, so take it out and share it with everyone.
1 squid tail, light cream, butter, olive oil, salt, water, white wine, lemon, basil, sunflower seeds, tomatoes, green peppers, etc.
1, butter dissolved;
Put in the fish tail fragrant frying, but I found that simple butter fragrant frying, although the butter milk flavor is excellent, but it is easy to black bottom;
So, I took out the tail, removed the middle bone of the fish, cut it into small strips, put olive oil in the pan and continued to fry.
Fry the fish tail and set aside.
2, another pot, pour in light cream, a little salt, a little white wine, if it is white wine is the best, heat into cream juice;
Pour the cream sauce over the fish tail.
3, plating, sprinkling sunflower seeds, Western food are all with pine nuts, but I did not, sniffed for half a day of sunflower seeds, haha.
Add the lemon juice, a little basil, and then put the tomatoes and green peppers on top.
A somewhat decent Western-style pan-fried sturgeon is ready, come to a glass of white wine, and be a Western meal.
After packing, we returned to Chinese food and came to a chinese favorite braised dish.
<h2 class= "pgc-h-arrow-right" >6, [braised</h2> trout].
I cooked two sturgeon so that I only had one head and skin left, so finally I'll make a braised sturgeon dish.
Fish skin, three layers of meat, garlic, ginger, garlic grains, cooking wine, soy sauce, fish sauce, rattan pepper oil, etc.
1, the fish skin of the head of the trout has been chopped and cleaned in advance, and blanched in water to float.
2: Cut the garlic into inches.
3、 Sauté three layers of meat, add ginger and garlic together and stir-fry;
Put the fish skin of the head of the squid into it and stir-fry;
A little cooking wine, a little soy sauce, a little fish sauce to taste, and then add a little water;
Cook for 10 minutes to taste.
4: Collect the juice, add garlic, a few drops of rattan pepper oil, stir-fry evenly out of the pot.
A salty and spicy braised sturgeon is ready.
This is the most popular Chinese way of eating, and it is also used most often.
Nagging wrote six ways to eat, in short, the sturgeon can be made tall, can be grounded, can be Chinese food, can be Western, is not a fish.
"Grass and grass salt and honey", talk about three meals of food, talk about the four-way style, it looks like grass, but it is a hundred flavors of the world.
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