Recipes tagged "anchovies"
5 recipes found
-
Anchovies in Sweet and Sour Chili Sauce
I made a very simple dish of anchovies in sweet and sour chili sauce. The sweet and sour chili sauce has my favorite garlic flavor, so I don’t need to add minced garlic. The fried anchovies are crispy and can be eaten with the sweet and sour chili sauce with tricolor bell peppers. How about it? What does it feel like? The sweet and sour chili sauce has the right balance of sourness, sweetness and spiciness. The anchovies are not greasy or fishy when eaten, and they go well with rice. Haha, there is a saying to describe it: you can try restaurant delicacies without leaving home. Do you understand? It is delicious! Sweet and sour chili sauce is a no-brainer in the cooking process. Sweet and sour chili sauce goes well with seafood, meat, and vegetables. It is very versatile. These qualities are very suitable for fast-paced urbanites. Cooking is not difficult, and you can do it in one package!
Hot dishes Home cooking -
Chopped pepper anchovies
Chongqing is still hazy. The high temperature was 36 degrees just a week ago, but now it is only a few degrees. Although I didn't have a successful vacation this week as I imagined, at least I didn't have to host a show, so it was relatively relaxing. I have never cooked anchovies before. I bought some frozen anchovies in the supermarket some time ago. After cooking them, I found that this fish has almost no spines. Although it is frozen sea fish, it still tastes very good. This was one of the dishes from dinner the day before. Ingredients: One anchovy. Seasonings: onion, ginger, garlic, chopped pepper, Sichuan peppercorns, millet pepper, star anise, cinnamon, bay leaves, cumin, cooking wine, white pepper, starch, soy sauce, vinegar, sugar. 1. Wash the anchovies and remove the black membrane inside the abdomen, cut the surface with a diagonal knife, apply cooking wine, salt, white pepper, minced ginger, and starch evenly on the fish body, and let it sit for 20 minutes to remove the fishy smell. 2. Mix appropriate amount of water and starch into water starch, cut onion, ginger and garlic with a knife, cut millet and pepper into rings, and set aside other seasonings. 3. Use kitchen paper to wipe off the moisture on the surface of the anchovies. Heat a dry pan, smear the bottom of the pan with ginger, heat the pan and cool the oil. After the oil is hot, fry the anchovies in the pan until both sides are slightly brown, then place on a plate and set aside. 4. Leave the base oil in the pot. When the oil is hot, add a spoonful of chopped pepper and stir-fry over low heat to produce red oil. Then add onion, ginger, garlic, Sichuan peppercorns, millet pepper, star anise, cinnamon, bay leaves, and fennel and stir-fry until fragrant. 5. Bring hot water to a boil, add one spoon of cooking wine, one spoon of very fresh soy sauce and half a spoon of vinegar. 6. After the water boils, add the fried anchovies, cover and simmer for about 15 minutes. 7. Transfer the fish to a plate and set aside. 8. Reduce the fish soup in the pot, then add the prepared water starch and bring to a boil. Mix thoroughly and pour it on the anchovies. Ps: A few tips: 1. Because I am worried that frozen anchovies have a strong smell, I use more seasonings. In fact, you can add seasonings according to your own taste. For example, if you don’t like spicy food, just omit Sichuan peppercorns and millet pepper. If you don’t like soy sauce and vinegar, you can leave it out. 2. No matter what kind of fish you are doing, removing the fish teeth, gills and black film inside the fish is the key to removing the fishy smell. If it is carp, you also need to remove the fishing line. 3. Before frying any fish, heat a dry pan. Apply ginger to the bottom of the pan and then pour in an appropriate amount of oil. Add the fish after the oil is hot. Shake the pan gently during frying without turning it. The above measures can keep the integrity of the fish body and prevent the fish skin from sticking to the pan. 4. It is best to add the green onion segments last before putting them into the pot. Just cut them raw to remove the fishy smell and increase the aroma. (I was so anxious that I all went down O(∩_∩)O)
Private kitchen children -
Grilled anchovies
Grilled anchovies is a fish dish featuring anchovies as the main ingredient and featuring barbecue.
Snacks Home cooking -
Anchovies in Tomato Sauce
In the past few years, every Chinese New Year, a good classmate would give me a large box of organic specialties from Huangshan, Anhui, such as fungus, shiitake mushrooms, chicken matsutake, etc. This time, the box actually came with a large package of dried anchovies and small fish; seeing this reminded me of the dried fish with tomato sauce that is often sold in the braised vegetables restaurant here: it is crispy and crispy. Dried fish wrapped in sour and sweet tomato sauce is delicious, and it is an absolute must-have with wine. I remember when I was a child and there was no time to make it at home, my family would ask us to buy a small bag and bring it back to my dad to drink. And when we were walking around, we would pick one with our hands from time to time and quickly put it into our mouths to satisfy our cravings~~~ The guy who opened the package was surprised to see this package of dried fish, because he liked this one, so he wanted to tear it open and fry it that day, but I quickly stopped him. Haha, it’s not that I didn’t want to give it to him, but I wanted to make a recipe. Unfortunately, I didn’t have time to make it, so that guy said every day: Hey, it’s a shame that I’m not a greedy cat, otherwise I would have to starve to death when I eat your dried fish~~~
Hot dishes Home cooking -
anchovies noodle fish
Anchovies are a very fresh and tender fish with a nice name. Fresh anchovies are very beautiful. Noodle fish is suitable as a cold dish or can be eaten casually. Ingredients: 300G of anchovies, appropriate amount of flour, appropriate amount of salt, appropriate amount of water, 2G of yeast, appropriate amount of salad oil. Method: 1. Remove the heads and internal organs of the anchovies and clean them. Do not remove the scales of the anchovies. 2. Dry the anchovies and turn them over halfway. 3. Mix the flour with yeast water and salt. Stir and let rest for half an hour. 4. Pour the salad oil into the pot and heat it. 5. Put the anchovies into the batter and hang them. 6 Put the battered anchovies into the pot and fry. 7 Pay attention to the oil temperature when frying. 8 Take out the fried golden-brown fish, drain the oil, put it in a basin, 9 Dip it in light soy sauce and eat.
Hot dishes Home cooking