How to make the Mentai fish in Yanbian, Jilin is delicious?

Mentaiko Soup

Ingredients : 2 pieces of mentaiko, 1 piece of radish, tofu, green onion, green pepper, red pepper, coriander

Seasoning Sauce : ? tsp of soy sauce, 1 tsp of chili sauce, ? tsp of garlic, 2 tsp of chili powder, a little bit of ginger, 1 tbsp of shrimp paste

Tear off the skin of the dried fish, wrap the complete skin with special rice, put it in a pot and steam it, then dip it in the sauce and eat it with a great flavor, which is the legendary rice wrapped in fish skin, and it is also a specialty of Yanbian.

(xtm)

Mintai, a fish of the genus Cod in the suborder Codiformes, is known as Mintai (in Korean), and is a favorite fish of the Korean people. The roe of the fish is marinated in chili pepper and other spices and is called "mentaiko".

Mintai fish has always been a favorite fish food of the Korean nation, and every day of the Ching Ming Festival, Korean families will eat Mintai fish. In Jilin Province, it is not only a favorite food of the Korean people in Yanbian, but also a dish that the general Jilin people love to eat.

In ancient Korea, it was believed that offerings to the gods must all be edible, and it was forbidden to throw away any part of it, and among the fish, only Mentai fish qualified. Its guts and roe can be used to make sauce; the head of the fish is exceptionally tasty after being soaked in soy sauce; the eyes and skin are suitable for wine; the fins and tail can be boiled in soup, and the ancient Koreans were able to make a 36-course meal out of the mintai fish.

Nowadays, many people in Jilin, Mentai fish cleaned, gutted, and then hung outside to freeze-dry, the water in the fish through sublimation drying, the fish into strips, tear off a chew in the mouth, the more you chew the more fragrant. Drying fish tear off the fish skin, with a complete fish skin wrapped in special rice, put the pot steamed, cooked and then dipped in sauce to eat a lot of flavor, this is the legendary fish skin wrapped in rice, but also Yanbian's specialties.

1. Spicy Mentai fish.

In North Korea, it is more common to marinate the fish with chili peppers and other ingredients, and it is one of the must-order dishes when we go to a North Korean restaurant.

The flavor of mom's sauce with the fresh fish is very memorable.

How to make it: Wash the mintai fish, cut it from the stomach to the back, and leave it uncut at the skin, and lay the soybean sprouts flat on top. Steam the fish ingredients (you can add some mintai fish dipping sauce) mixed well, evenly coated in fish (fish skin side down) marinated for half an hour, on the pot steamed for 15 minutes can be, delicious mintai fish out of the pot it!

2. Mix the dried mintai fish.

Dried Mentaiko is a Korean dish that is popular because of its flavor and texture.

Method: Prepare dried Mentai fish, tear off the flesh, tearing the best evenly, and then wash with water, dry water placed in a bowl, onions, carrots, green peppers, shredded let in, put some dry chili noodles, sesame seeds, sugar and a little seafood soy sauce, evenly mixed.

3. Grilled Mentaiko

Grilled Mentaiko is a famous dish in the barbecue town of Jilin. The crispy flavor of grilled fish is mouth-watering, and with the addition of special seasoning, the mintai fish is even more flavorful, and the taste of the fish is very good, crispy and not burnt, and the fish is tender, which is praiseworthy when you think about it.

Method: Wash the fish, cut it diagonally on each side, place it on a baking sheet, mix soy sauce, minced green onion, minced garlic, sesame seeds, sesame oil, sugar, and Korean chili powder, and rub it evenly on the body of the fish and in the belly, and bake the marinated fish in a preheated 350-degree Fahrenheit oven for about 20 minutes. If you prefer a drier grilled fish, so keep grilling until the cuts on the fish have blossomed.

4. Mentaiko Tofu Stew

Mentaiko Tofu Stew is still very nutritious and flavorful. In mid-winter estuarine fish soup, feel the freshness of the fish while chasing away the cold with hot soup, it is really happy.

Method: Fish washed, remove the head and tail, gutted and cut into segments spare. Onion, ginger minced, garlic pat flat. The big tofu washed, cut into small pieces into the boiling water pot a little hot, out of the pot on a plate spare. Heat the oil in a pan and add a little salt and ginger to prevent the fish skin from sticking to the pan. Add half of the chopped green onion and sauté the fish. Pour in oyster sauce. Sauté the fish until it changes color, add boiling water and boil for 5 minutes. Add tofu and bring to boil. Pour in light soy sauce, light soy sauce and star anise. Cook on medium heat for ten minutes and sprinkle with chopped green onion into the bowl.

Look at the answers of the guys, some are quite reliable, some are too outrageous. Friends look at my practice, you can also try, to ensure that ninety percent of people like.

Now on the market mintai fish in two kinds, one is complete, one is no head without viscera. Eat yourself choose the whole, the flavor is a little more fresh than the headless. Buy mintai fish clean up, do not like the head can be removed, the fish on both sides of the knife, with salt, cooking wine, ginger foam sprinkled together in the fish, with the hands outside the rubbing, if three fish, 10 grams or a little more salt on the line, rubbed well after the minimum marinade for 2 hours.

This time to prepare the sauce, buy a bag of spicy cabbage mixed with spicy cabbage material, sell Korean salted vegetables or large supermarkets have, taste, heavy mouth friends can put some salt, like to eat spicy friends can prepare a little bit of dry flavor spicy red pepper crushed, according to the number of need to use boiling water on the simmering to soften the amount of water to control the amount of pepper crushed in just no more than on the can, usually two or three minutes can be. Two or three minutes will do. If you have a garlic jar, put a few pickled garlic, a handful of a centimetre long section of the scented lei, will soak the good chili pepper with a little water, a little salt, a little bit of monosodium glutamate (because of the ming tai fish has no taste), together with the pounding, with the spicy cabbage powder mixed together, if you then add a bit of sugar can be used without the spicy cabbage material, provided that you buy the chili pepper color to be good.

Steamer on the water boiling, marinated fish in the fish plate into the pot, high heat for 8 minutes, close the fire to take out the fish, the fish may be a little fishy, all right, a moment to cool some of the flavor is gone. Take a long plate, wear disposable gloves, a fish a fish smeared with sauce, and finally sprinkled with some parsley segments, spicy steamed mintai fish is complete, friends taste it.

The picture above is taken from the Internet, because there are children at home, made with garlic hot sauce, the flavor is also good. Which friend is interested, will not, you can ask me in the comments section, to ensure that how to ask not anxious eyes.

Mentai fish has always been the Korean people like to eat traditional food, every Qingming Festival day, Korean families have to eat mentai fish. In Northeast China, it is consumed by many people in Yanbian Korean Autonomous Prefecture in Jilin Province. In the Yanbian area of Jilin, in winter, there are many people who wash the mintai fish, remove the viscera, and then hang it outside to freeze-dry, the water in the fish meat through sublimation to dry, the fish meat into strips, tearing off a piece of it to put in the mouth to chew, the more you chew the more flavorful. Drying fish tear off the fish skin, with a complete fish skin wrapped in special rice, put the pot steamed, cooked and then dipped in sauce to eat a lot of flavor, this is the legendary fish skin wrapped in rice, but also Yanbian's specialties.

Mingtai fish according to its production method is divided into several kinds: fresh called "raw too", frozen called "frozen too", the viscera hollowed out directly after drying called "dry too". Dried taiko is particularly hard and requires an iron hammer to crack it until it is loose before it can be eaten. Huangtai is dried repeatedly day and night for a month. If you can't eat it these ways, there are many other ways to enjoy it! Mentai fish stewed frozen tofu:

1, fish clean, remove the head and tail, remove the viscera cut into segments spare.

2, minced scallions, ginger slices, garlic flat. Tofu washed, cut into small pieces into the boiling water pot a little hot, out of the pot on the plate.

3, hot pan with oil Add a little salt and ginger, you can prevent the fish skin sticky pan. Fish pieces in the pan frying, put half of the chopped green onions. Pour in a little oyster sauce.

4, sautéed until the fish pieces change color add boiling water on high heat for 5 minutes. Boil and add tofu. Pour in a little soy sauce, a little soy sauce and star anise. Cook on medium heat for ten minutes and sprinkle with scallions into the bowl.

Above, I hope my answer will help you.

When I was a child, material scarcity, my father often buy mintai fish to eat, 80 cents a catty, very few people buy, garlic cloves meat is quite tasty, at least better than the freshwater fish (have to say that there is a culinary skills in the lack of food and drink in the importance of the age of the mother, no matter what fish as long as after the mother's hands are worth a feast). Carp and swordfish were the cherished species in those days, and mentaiko was rarely eaten and out of fashion. Then there was no more mentai, only cod, so much so that I truly believed the species was extinct.

Once again, I know that there is a mintai fish, is more than ten years later, classmates home from Yanji is very close to bring the mintai fish back, just graduated, with dried fish dipped in instant noodle seasoning with water to drink beer (classmates said that this way of eating is more authentic, because they will not eat so in the absence of innovation can play a role in the time, this way of eating for the elimination of delicious to provide the only possibility.)

Mentai fish how to eat benevolent, wise, for people who do not like to eat fish, how to eat I'm afraid it is very difficult to be listed, but Mentai fish for me, it is not only part of childhood, but also a lot of memories in it. A period of time ago to go to the morning market, a fish vendor shouted loudly selling mintail, bought a lot of back, made a meal, the flavor is not as good as before, the rest stay in the refrigerator, never found the opportunity to cook into a gourmet food.

Nowadays, there is no shortage of anything, and the importance of food is far removed from the simplicity of life extension. Finally, I would like to say that, as food, as long as enough hunger, any kind of ingredients, boiled in water is also fragrant, otherwise there is always something missing. The true taste can not be made up through cooking, but also can not go beyond a particular experience, just like the pearl emerald white jade soup, after a particular period of time will be lost color.

Mentai fish eating too many ways, I give the introduction to the eating methods I know:

Braised Mentai fish, Mentai fish stewed tofu, spicy steamed (dry, fresh) Mentai fish, fish head wrapped in rice, fish skin wrapped in rice, spicy fried dry Mentai, mixed with shredded Mentai fish, fish intestines sauce, fish maw sauce, fish roe sauce, spicy fried fish miscellaneous (fish white, fish roe), dry Mentai fish dipped in spices and sipping a beer, is a major feature of Yanbian.

Mentai fish flavor, nutrition is very rich, fish meat to eat the taste of sweet, the Korean nation has always liked to eat Mentai fish, the annual Ching Ming Festival, families have to eat Mentai fish, mixing Mentai fish, braised Mentai fish, stewing, making soup and so on are very tasty , you can choose according to their own preferences.

Mentai fish many people may have seen have not eaten, Mentai fish is the Korean nation has always liked to eat fish, in the Yanbian region of Jilin, winter, many people like to Mentai fish processed clean, hanging outside freeze-dried, and then steamed dipped in sauce to eat, the more you chew the more flavorful, aftertaste, the Mentai fish flavor, nutrition is very rich, Mentai fish practice there are a variety of ways to be delicious, the following to share a Mentai fish how to do is delicious.

1, prepare the ingredients: mintai fish, garlic, onions, carrots, cilantro, salt, sesame seeds, red oil, chili oil, vinegar, sesame oil, soy sauce, sugar

2, the mintai fish with a rolling pin or other containers to knock, so that it is soft and fluffy, and then tear off the mintai fish meat, and then tear it into a shredded, put it into a bowl, and add the water to soak for a few minutes.

3, the cilantro washed and cut into small sections, carrots washed and cut into julienne strips, onions washed and cut into julienne strips, garlic washed and cut into minced, fish soaked well, squeeze the water and put it in the pot, put the side dishes in it, and then put in the minced garlic.

4, the next seasoning sauce, add fine chili noodles and coarse chili noodles in a bowl, then add salt, sesame seeds, red oil, chili oil, vinegar, sesame oil, soy sauce, sugar and mix evenly, evenly poured on top of the fish, scratched and mixed evenly, the more you chew the more fragrant is really too delicious.

1, prepare ingredients: mintail, soybean sprouts, garlic, green onions, onions, chili powder, sugar, cooking wine, sesame oil, soy sauce, salt, sugar dilution

2, do spicy steamed mintail to choose a fresh mintail, mintail viscera clean, fish belly of the black membrane should be dealt with, clean and drain water.

3, the mentai fish with a knife from the center split, remove the middle of the fish bone, green onions and garlic cleaned and chopped in a bowl, onion chopped also put in, add chili powder, sugar, cooking wine, sesame oil, soy sauce, salt, sugar dilution and mix well.

4, wash the soybean sprouts, start a pot of boiling water, the water boiled soybean sprouts put in to cook, cooked and fished out of a bit of cool water, drain the water, evenly spread on the plate.

5, remove the fish head of the mintai fish, put it into the plate, the seasoning evenly smeared on top of the fish, marinate for five minutes, add water to the steamer, put it into the steam, the water steamed for fifteen minutes on the water, the meat is delicious, spicy and addictive.

Summary: Mentai fish flavorful, nutritious and tasty, mentai fish practice is also a variety of very tasty, according to their own preferences to do, the above two kinds of mentai fish practice are very tasty, like to eat mentai fish can try, do it yourself at home, making simple and delicious.

cabin rice hotel spicy fried mintail is the best, and fragrant and spicy can not eat spicy people can eat quite affordable

mintail, belonging to a kind of cod, distributed in the waters of the Korean Peninsula themselves around Japan, belonging to the cold water fish.

The Korean people are the best eaters of Mentaiko.

It is said that a fisherman from Myeongchon County, Hamgyeong Province in North Korea caught a kind of fish and offered it to an observer from Hamgyeong Province, who found it so delicious that he called it Myeongtaegi, taking Myeong from Myeongchon County and the fisherman's surname.

Another story is that a long time ago, the Korean people who lived by the sea had a three-year natural disaster and had no harvest. A man named Park Myung-tae found a lot of big fish floating in the sea, caught to eat endless, and then drowned into dry, to help people through the disaster. People called this fish "Myeongtae Fish". And so the fish blessed them, so also known as "Mintai fish".

In the Yanbian Korean Autonomous Prefecture in Jilin, people in winter, the Mingtai fish gutted and washed, hung outside to freeze-dry, the more you chew the more flavorful.

Fish skin can also be made into fish skin rice. Fresh mentaiko has a tighter texture and needs to be braised for a longer time.

It can be braised, stewed, or roasted with hot sauce.

Dried mentaiko can also be shredded and mixed.

Mentai is a favorite fish of the Korean people. It is nutritious, tasty and cheap.

Mentai fish can be divided into three kinds according to its production method: one is fresh called "raw mentai fish", the second is frozen called "frozen mentai fish", and the third is to empty the entrails of mentai fish directly after the sun is called "dried mentai fish". The third is the gutted and sun-dried muntjac is called "dried muntjac".

So friends, do you know the origin of mentaiko? Now I will tell you: it is in ancient times, the Korean region, Myeongchon County, there is a fisherman surnamed too, by chance to catch a previously unseen fish, it will be offered to the officials who governed the county. After eating the fish, the official praised its flavor and named it "Myeongtaegi" after the word "Myeong" in the county and the fisherman's surname "Tae". The name "Myeongtaegi" was given to the fish.

Well friends, the origin of the mingtai fish is finished, the following I will share with the good everyone how I do cold dry mingtai fish shredded this dish:

The first step, the dry mingtai fish soaked in about fifty degrees of warm water, an hour after fishing out. The purpose of adding warm water is to make the shredded mentai fish taste soft and tender, not dry and hard.

The second step, then the mintai fish clenched dry water, pick clean fish spines, fish bones, otherwise it will affect the taste. Next, tear the mintail into small strips, try to get some thin. Then put it into a pot and set aside. The pot is as big as possible, which is good for mixing the ingredients.

The third step, the cleaned cilantro cut into pieces, shredded green onions, into the shredded mintai fish, and then add the appropriate amount of hot sauce, hot sauce can pick your own favorite flavor. Add a pinch of salt, sugar, chili oil, MSG and a little seafood soy sauce to taste.

Step 4, mix the ingredients well and evenly, you can put less warm water, otherwise it is too dry. In this way, a plate of fresh flavorful and refreshing small dishes are mixed well.

Well friends, said so much, we have learned? Welcome to discuss and exchange together!