Can't miss the sauce roasted hairtail fish, nourishing the deficiency and nourishing the blood, warming the stomach and quenching the cravings, and the home-cooked dishes that are exaggerated

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Can't miss the sauce roasted hairtail fish, nourishing the deficiency and nourishing the blood, warming the stomach and quenching the cravings, and the home-cooked dishes that are exaggerated

Hairtail, a spirit that swims in the ocean, has been loved since ancient times for its unique silvery-white luster and delicious flesh. As a classic Chinese delicacy, its origin can be traced back to the Song Dynasty, when fishermen marinated it and cooked it with sauce in order to preserve the caught hairtail, but they did not expect this practice to achieve a dish that has been passed down for thousands of years.

With the passage of time, the miso grilled hairtail has become popular not only in coastal areas, but also among inland diners. In the process of its development, it has incorporated the flavor characteristics of various places, forming a variety of different cooking methods. In the Qing Dynasty, the roasted hairtail fish became a delicacy in the imperial diet of the palace and was loved by the royal family.

When it comes to miso grilled hairtail, we have to mention its flavor characteristics. The meat of the hairtail is delicate, and after the sauce is roasted, the meat is more delicious, and the sauce is rich in flavor and has an endless aftertaste. The cooking process of this dish is also a feast for the eyes and tastes, with golden hairtail churning in the pot and the aroma of the sauce overflowing, making people salivate.

Hairtail fish is recorded in the "Compendium of Materia Medica" as having the effects of replenishing deficiency, nourishing blood and warming the stomach. Traditional Chinese medicine believes that the hairtail fish is warm in nature, sweet in taste, returns to the spleen and stomach meridians, and moderate consumption can enhance physical fitness and improve the symptoms of insufficient qi and blood.

Cooking preparation

• Main ingredients: 500 grams of hairtail
• Excipients: 20 grams of ginger, 30 grams of green onions, 10 grams of garlic
• Seasoning: 30 ml of soy sauce, 20 ml of cooking wine, 10 grams of sugar, 5 grams of salt, 3 grams of five-spice powder, appropriate amount of starch
• Nutritional information: Hairtail fish is rich in protein and unsaturated fatty acids, which help lower cholesterol and promote cardiovascular health.

Buying tips: Choose fresh hairtail with firm meat, no peculiar smell, and bright eyes.

Cooking in detail

1. Cleaning the hairtail: Wash the hairtail, remove the internal organs, head and tail, and cut it into segments of appropriate length.
2. Marinate the hairtail: Marinate the hairtail with cooking wine, salt, and five-spice powder for 15 minutes to make it taste good.
3. Prepare the ingredients: mince the ginger, green onion and garlic and set aside.
4. Bating: Evenly coat the marinated hairtail with starch.
5. Fry the hairtail: Put oil in the pan, add the hairtail when the oil is hot, and fry until golden brown on both sides.
6. Stir-fry sauce: Leave the bottom oil in the pot, add minced ginger and garlic and stir-fry until fragrant, add soy sauce, sugar and a small amount of water, and bring to a boil.
7. Firing: Put the fried hairtail into the pan and fry evenly so that the hairtail can fully absorb the sauce.
8. Remove from the pot: Wait for the hairtail to be cooked until it tastes, the soup is thick, sprinkle with chopped green onions, and then it can be removed from the pot.

Cooking tips

1. When marinating hairtail, add five-spice powder to add flavor.
2. Wrapping the hairtail with starch before frying it can make the skin of the hairtail more crispy.
3. When stir-frying sauces, pay attention to the heat and avoid burning.
4. During the cooking process, fry the hairtail at the right time so that it can absorb the sauce evenly.
5. Sprinkle chopped green onions before removing from the pan to increase the aroma.

Cooking principle

The cooking principle of the miso grilled hairtail is to fry the hairtail at high temperature to make the skin crispy and the meat tightened, and at the same time, through the penetration of the sauce, the hairtail absorbs the flavor of the sauce inside, so as to achieve the effect of both internal and external repair.

Cooking quiz

1. Question: What should I do if the hairtail is burnt? Answer: Immediately reduce the heat and fry the other side to avoid further burning.
2. Question: What should I do if the sauce is fried? Answer: You can add a small amount of water to dilute the sauce and adjust the heat at the same time.
3. Question: What should I do if the hairtail fish is not enough to absorb the flavor? Answer: Extend the marinating time, or fry several times during the firing process.
4. Question: What should I do if the soup is not thick enough? Answer: You can add starch water in an appropriate amount to increase the consistency of the soup.

From a health point of view, the amount of oil and salt should be controlled during the cooking process to reduce the health risks caused by high fat and high salt. At the same time, the proportion of vegetables can be appropriately increased to provide more dietary fiber and vitamins.

The flavor of miso roasted hairtail is characterized by its rich sauce aroma and delicious meat. In the cooking process, I prefer to use traditional soy sauce and sugar to prepare the sauce to maintain its classic flavor. At the same time, I also encourage everyone to adapt to their own tastes and create their own unique flavors.

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