Dig up the treasure, this braised hairtail is too satisfying, replenishes the five internal organs, benefits the essence, and 2 bowls of rice are not enough to eat

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Dig up the treasure, this braised hairtail is too satisfying, replenishes the five internal organs, benefits the essence, and 2 bowls of rice are not enough to eat

"Summary: Pay attention to the taste of food, 6 in the morning and 6 in the evening, and take you to learn more stories, knowledge and skills related to food."

Braised hairtail fish, a home-cooked dish spread in the north and south of China, is known for its rich flavor and bright red color. It is not only a dish, but also a cultural inheritance, carrying the Chinese's love for food and the pursuit of quality of life. Hairtail, scientific name Trichiurus, is a fish that lives in the deep sea, and is known as "sea ginseng" because of its slender body and delicious flesh. In China, braised hairtail fish is not only a festive dish, but also a delicacy in a common meal.

The history of braised hairtail can be traced back to the Song Dynasty, when the cooking skills were quite mature, and the braised hairtail techniques reached the realm of perfection. Braised teriyaki, as the name suggests, is to stir-fry the ingredients, add soy sauce, sugar and other seasonings, and simmer them over a slow fire to make the ingredients fully absorb the flavor of the seasoning, presenting a unique color and flavor. This cooking method not only preserves the original flavor of the ingredients, but also adds a deep aroma and taste.

In traditional Chinese medicine, hairtail fish is believed to have the effects of replenishing deficiency, nourishing blood, and nourishing yin. According to the "Compendium of Materia Medica", the hairtail fish is "sweet in taste, warm in nature, non-toxic, mainly replenishes the five internal organs, and benefits the essence and qi". Ginger, as an indispensable excipient in braised hairtail fish, has the effects of diaphoretic and detoxification, warm and stop vomiting, detoxification, etc., and is one of the commonly used medicinal materials in traditional Chinese medicine.

Cooking preparation

Main ingredients: 500 grams of hairtail

Excipients: 20 grams of ginger, 30 grams of green onions, 10 grams of garlic, 5 grams of dried chilies

Seasoning: 30 ml of soy sauce, 10 ml of dark soy sauce, 15 grams of caster sugar, 20 ml of cooking wine, appropriate amount of water

Nutritional information: Hairtail fish is rich in high-quality protein and unsaturated fatty acids, which help lower cholesterol and promote cardiovascular health.

Alternative food options: If hairtail is not available, other deep-sea fish such as pomfret or mackerel can be used instead.

Cooking in detail

1. Cleaning the hairtail: Wash the hairtail, remove the internal organs and black membrane, and cut it into 5-6 cm long pieces.
2. Marinated hairtail: Marinate the hairtail with cooking wine, salt and a small amount of white pepper for 15 minutes to remove the smell and enhance the flavor.
3. Prepare the ingredients: slice the ginger, chop the green onion, mince the garlic, and cut the dried chili into small pieces.
4. Fry the hairtail: Heat the pan with cold oil, fry the hairtail segments until golden brown on both sides, remove and set aside.
5. Stir-fry the base: Leave the bottom oil in the pot, add the ginger slices, green onions, minced garlic and dried chili peppers, and stir-fry until fragrant.
6. Braised sauce: Add soy sauce, dark soy sauce and caster sugar, stir-fry over low heat until the sugar dissolves, add the fried hairtail, add enough water, bring to a boil over high heat, turn to low heat and simmer for 20 minutes.
7. Collect the juice: Wait for the hairtail to stew until it tastes, turn to high heat to reduce the juice, until the soup is thick, remove from the pot and put on a plate.

Cooking tips

1. Removal technique: Marinating hairtail with cooking wine and white pepper powder can effectively remove the fishy smell.
2. Non-stick pan for frying fish: Heat the pan with cold oil, and wait for the oil temperature to rise before the fish is removed to prevent the fish from sticking to the pan.
3. Stir-fry the sugar color: Stir-fry the sugar over low heat, pay attention to the change of sugar color, and avoid frying paste.
4. Juice collection skills: When collecting the juice on high heat, keep shaking the pot to prevent the soup from sticking to the bottom.

Tips for choosing the main ingredients

When buying hairtail, you should choose fresh hairtail with a complete body, shiny scales, and elastic flesh.

Anatomy of Cooking Principles

The cooking principle of braised hairtail is to fry it at high temperature and simmer it at a slow fire, so that the meat of the hairtail is firmer, and the flavor of the seasoning can fully penetrate the fish. The caramelization reaction of sugar and soy sauce gives the dish its unique color and flavor.

Cooking quiz

1. Q: What should I do if the hairtail is fried? A: If the hairtail is fried, you can use a spatula to gently scrape off the paste, then add enough water and simmer slowly over low heat to soften the fish.
2. Q: What should I do if the sugar is fried? A: If the sugar is fried, add a small amount of water immediately to reduce the temperature quickly to avoid the paste taste affecting the taste of the whole dish.
3. Q: What should I do if the soup is too dry? A: If the soup is too dry, you can add an appropriate amount of hot water and continue to simmer until it reaches the desired consistency.
4. Q: What should I do if the hairtail is not flavorful enough? A: If the hairtail is not flavorful enough, you can add seasonings at the right time during the stewing process, or extend the simmering time to make the flavor more penetrating.

From a health point of view, the amount of sugar and soy sauce used in braised hairtail can be appropriately reduced to reduce the intake of sodium and sugar. At the same time, the nutritional value and fiber content of the dish can be increased by increasing the proportion of vegetables, such as adding carrots and green peppers.

Braised hairtail has a unique flavor and is cooked in a variety of ways. We encourage every reader to try different cooking methods according to their own tastes and health needs, and share their own cooking experience or suggestions for recipes, so that we can explore more culinary possibilities together.