Mastering Seafood and Soy Products - Showcasing Culinary Skills

Author: Tang Jianhua
Publisher:
Publish Date: 2006-09-01
Features: Sweet and Sour Fried Hairtail
Main Ingredient: One hairtail (about 600 grams).
Seasonings: Scallions, ginger, minced garlic, Shaoxing wine, rice vinegar, sugar, salt, soy sauce, cooking oil (mostly vegetable oil, same as below).
Instructions:
1. Remove the silver scales from both sides of the hairtail, clean out the gills and internal organs together (without tearing the belly), rinse with clean water, pat dry with a towel, cut off the head and tail, and cut the middle section into equal-length pieces. Make crosswise and longitudinal incisions on both sides of the meat, cutting deep to the large bones, making one incision every 1 cm.
2. Rub the hairtail with a little salt and soy sauce and marinate for a while.
3. Heat the wok over high heat, add cooking oil, and heat it to 150°C. Fry one side of the hairtail until golden brown, then turn it over to fry the other side. After frying, drain the excess oil. Add scallions, ginger, minced garlic, Shaoxing wine, soy sauce, rice vinegar, salt, and sugar (avoid adding MSG to sweet and sour dishes) along with an appropriate amount of water. Bring to a boil, then reduce the heat to medium-low and cook until the sauce thickens. Drizzle with oil, shake the wok, and transfer the hairtail to a plate.
Features:
Rich reddish color with a glossy sheen, thick and sticky sauce, rich aroma, and tender and sweet flavor.
Tips for Operation:
Choose hairtails with wide bodies, thick meat, and freshness. The incisions must be crosswise; otherwise, the finished dish will not look aesthetically pleasing due to unclear cuts.
Small Tip:
Per 100 grams of edible hairtail contains 16.3–18.1 grams of protein, 3.8–7.4 grams of fat, 11–24 milligrams of calcium, and 160–201 milligrams of phosphorus; it also contains various vitamins. Traditional Chinese medicine considers hairtail to be sweet and neutral in nature, warm, and beneficial for toning, strengthening the body, improving digestion, nourishing the skin, and treating conditions like post-illness weakness, insufficient milk production, and trauma-related bleeding. Its oil is nourishing yet not greasy and has a liver-nourishing effect. Hairtail is known as an "allergic trigger" and should be consumed with caution by those with sensitive constitutions.
Spicy and Numbing Hairtail
Main Ingredient: One hairtail (about 600 grams).
Ingredients: Cilantro 20 grams.
Seasonings: Scallions, ginger, garlic; fine salt, soy sauce, sugar, vinegar, Shaoxing wine, dried red peppers, Sichuan peppercorns, cooking oil (mostly vegetable oil, same as below).
Instructions:
1. Remove the leaves of cilantro, wash them; clean the scallions, ginger, and garlic, and mince them; wash the dried red peppers, cut them into segments; and wash the Sichuan peppercorns.
2. Open the hairtail's abdomen, remove the internal organs, clean it inside and out, cut it into segments about 4 cm long, place them in a plate, and rub them evenly with fine salt to marinate slightly.
3. Heat the oil in the wok, add the hairtail segments, and fry both sides until golden brown. Transfer them to a plate. Leave a little oil in the wok, heat it, and sauté the dried red peppers, Sichuan peppercorns, scallions, ginger, and minced garlic. Add soy sauce, sugar, vinegar, and bring to a boil. Add the hairtail, mix well, and transfer to a plate. Garnish with cilantro.
Features:
Attractive color and aromatic fragrance.
Tips for Operation:
Ensure the hairtail segments are of uniform size. When frying in a small wok, avoid excessive heat to prevent the skin from burning.
Small Tip:
The fat content of hairtail is higher than that of most fish, with a higher proportion of unsaturated fatty acids. These fatty acids have longer carbon chains and can help lower cholesterol. Hairtail is also rich in magnesium, which is beneficial for protecting the cardiovascular system. Regular consumption of hairtail can help nourish the heart, liver, blood, skin, and hair. Those with skin conditions like scabies, eczema, or allergies should consume it with caution.
P1-2