China Naming Network - Almanac query - How to make dried firewood and fish delicious?

How to make dried firewood and fish delicious?

1, how to eat dried firewood fish?

Ingredients: 20 kg flat fish.

Seasoning: 6 ounces of salt, a little pepper.

Exercise:

1. Wash the fish.

2. Add salt and pepper and stir-fry until fragrant.

I put it on the fish to heat it. I didn't use my hands. The weather is very hot. I used a small spoon.

4, then marinate for one night and dry it outside. It usually takes about 10 day, depending on the size of the fish. If the fish is salty, it can be kept at room temperature. If the fish is not too salty, it should be put in the refrigerator. I was told by thousands of experiences this evening. In short, one night is enough if you don't want to eat too salty fish. If you want to preserve it for a long time, marinate it for two or three days before taking it out to dry. Did you see my clip? I'm afraid the fish will fall and get caught, but it's no use. The more you worry, the more trouble you have.

Cooking skills:

1. If you want to marinate the fish a little, you can marinate it overnight. If it is salty, it will take two or three days.

2. I used flat fish, about a catty and a half. This size is more economical to marinate. Just one piece when eating. It's a pity that I have two for cats. )

In addition, there are grass carp. Generally, the bigger the better.

4. Be sure to watch the weather forecast when drying, and then marinate it, otherwise it will be terrible.

5. When drying, there is a certain gap between fish, so it is easy to dry.

2, dried eel, how to eat delicious?

There is a big difference between dried eel and fresh eel. ...

The main way to eat is to steam soup:

1. Steamed dried fish

Ingredients: dried eel, about 500 grams.

Seasoning: wine 10g, ginger 15g, onion 15g, refined salt 8g, Chili oil 20g and monosodium glutamate 5g.

Method:

1. Soak the dried eels in clean water (about 10 minute).

2. Cut the fish into pieces with a length of 8 cm, a width of 3 cm and a thickness of 1 cm.

3. Put the main ingredients in a steaming bowl, add chopped green onion, Jiang Mo, refined salt, monosodium glutamate and Chili oil, mix and steam in a drawer.

Features: moderate salty and fragrant.

2. Dried eel mixed with cabbage

Ingredients: dried eel

Ingredients: tender heart of Chinese cabbage and coriander segments.

Seasoning: monosodium glutamate, salt, sugar, vinegar, sesame oil, oyster sauce, garlic paste.

Making:

1. Wash the dried eels, soak them until soft, add chicken soup, cooking wine, onion, ginger and star anise into a container, steam them in a pot until they are cooked and soft, let them cool and tear them into filaments with the thickness of 1cm.

2. Cut the cabbage into filaments, remove the coriander leaves, change the blanching period, cool the boiling water, and control the drying water.

3. Put the ingredients into a stainless steel container, add the seasoning and stir slightly, then put it into the main material and stir evenly.

Note: Dried eels should be fresh and sediments should be removed. The steaming temperature should not be too high.

3. Steamed eggplant with eel

Ingredients: long eggplant, dried eel and garlic.

Seasoning: salad oil, Lee Kum Kee steamed fish, soy sauce.

Making:

1. Cut the eggplant into long strips, fry it in the oil pan, take it out and put it on a plate.

2. Steamed fish with garlic and soy sauce are poured on eggplant.

3. Soak the dried eel in warm water, cut into pieces, put it on the eggplant and steam it together.

Features: soft and delicious, full of flavor.

note:

1. Soak the dried eel until it is soft, or it will be salty.

2. Steamed fish and soy sauce should not be too much, otherwise it will be salty.

4. Chicken, fire and fish

Ingredients: 750g chicken, 200g ham and 200g dried eel. Jiu Shao Ke Qiao, onion 25g, ginger 25g, soy sauce 30g, salt 10g, sugar 20g, peanut oil 100g (actual dosage100g).

Features:

The chicken is delicious, the northern leg is mellow, the dried fish is fresh and fragrant, and the soup is rich. It is a good dish.

Operation:

1. Cut the chicken into 5cm square pieces.

2. Wash the dried eel with soft water, cut into pieces, soak in Shaoxing wine and onion ginger, and wash.

3. Dice the ham and put it in a bowl. Add Shao wine and steam in a cage.

4. Put the pot on fire, add peanut oil, when it is 70% hot (about 175℃), mix the chicken pieces with soy sauce, fry in the oil pan until it is slightly yellow, and take out and drain the oil.

5. Put the pot on the fire again, add the chicken pieces, add Shaoxing wine, refined salt, white sugar, soy sauce, onion and ginger, scoop in a proper amount of water to boil, simmer on low heat until the chicken pieces are six-cooked, then add the dried eel and ham and simmer on low heat for 30 minutes.

3. How to eat dried yellow croaker?

, dry fried:

Add dried fish and fry until golden brown, add onion, ginger and yellow wine, cover the pot and stew, and serve.

2, braise in soy sauce:

Wash, fry in oil as before, cover the pot and stew, add red soy sauce, add a little sugar, adjust the salinity, and add a little monosodium glutamate to serve.

3, sweet and sour:

The steps are the same as before. Add red soy sauce, sugar, vinegar, water and monosodium glutamate to serve.

4. Braised pork and dried fish:

Wash the dried yellow croaker, cut it into small pieces and dry it. When the oil pan is warm, put the meat and dried fish into the pan to cook and season.

4. How to eat the dried fish bought in the supermarket?

The method of dried spicy-hot fish is as follows: Prepare dried fish.

Prepare half a garlic, pat it flat with a knife, and then cut it into garlic paste. It is best to have a special garlic masher, otherwise you can only chop garlic slowly with a kitchen knife.

Take half a green pepper and chop it for later use. Friends who like spicy food can take some dried peppers and chop them for later use. Dried peppers can be cut, and the spicy taste will be weaker.

Prepare Pixian bean paste. You can also use other sauces instead, but this sauce is the most common in the kitchen. It takes only one spoonful to cook pork and dry small fish.

When the oil is slightly boiling, add the garlic paste prepared in the second step and start to explode. Just a few seconds.

Add dried fish and start frying. How to make dried small fish delicious? Adding cooking wine can make dried fish taste more delicious.

Add the dried Chili pieces prepared in advance, or stir-fry the dried Chili and garlic together. I believe many friends are used to this practice.

Add Pixian bean paste and stir-fry until fragrant. Pixian bean paste is very salty, and the dried fish itself is salty, so there is no need to put more bean paste, and there is no need to add more salt to the dried fish if there are no special circumstances.

Add green pepper and stir fry. Green peppers don't need to be put early, otherwise they will lose their vitamins.

Add very little water, otherwise it will affect the taste. After stir-frying several times, you can feel the taste of salt and then decide whether to add salt.

Finally, stir fry a few times, turn off the fire and start the pot. This spicy dried fish is ready. Crispy and delicious.

5. Why do you eat too much dried salted fish?

Marinated fish must be soaked in clear water to remove salt before cooking; Descaling and slicing the desalted fish for later use; There are many ways to pickle fish, but this fisherman only

Introduce your common practices.

(1) Seasoning: red pepper segments, pepper, ginger slices, spiced powder or brine, cooking wine and sugar; The amount of red pepper and pepper should be sufficient (according to taste)

(2) Accessories: appropriate amount of radish slices and a small bowl of pickle water; (I can do without these. )

(3) Practice: ① After the oil temperature is high, add red pepper, pepper, ginger slices and white sugar and stir fry, then add fish slices and stir fry; ② Add pickled radish in the frying process.

Slices, pickle water, cooking wine, spiced powder; (3) After frying, add water to the pot until the fish are completely submerged, and after boiling with strong fire for 2 minutes, turn to medium fire 15 minutes.

Then turn to a small fire and slowly collect water;

⑷ Features: hemp, spicy and fragrant, with a special taste (the fish has become fibrotic after being salted); Suitable for drinkers who like to drink a few mouthfuls of tempting wine.

At present, with the meat flying all over the sky, two traditional side dishes are introduced. The ingredients of these two dishes are all loved by crucian carp and grass carp. Ingredients: fish, mushrooms, celery, red pepper and ginger.

Ingredients: salt, cooking wine, vinegar, oil, dried pepper, soy sauce.

Practice: Wash the fish and chop it several times at the thickness of the meat, but don't cut it off. Wipe the inside and outside of the fish and the knife edge with salt. Use more salt and marinate in the refrigerator for one night. Shredded celery, shredded red pepper, sliced mushrooms and ginger; Put oil in the pan, stir-fry shredded ginger, and remove. Absorb the water on the fish surface with kitchen paper. When the oil is 80% hot, fry the fish in the pot, add cooking wine and vinegar along the edge of the pot, turn over when the surface is golden, and do not add water halfway when the fish is fried to golden. Put a little oil in the pot, stir-fry mushrooms, celery and red pepper, add a proper amount of salt, dried pepper powder and soy sauce, add half a bowl of water to boil, then put the fish in the pot and stir-fry evenly, then simmer for a while.

Steamed salted fish material:

Ingredients: 500g salted fish (salted freshwater fish at home). Seasoning: lard 100g, salt 1g, monosodium glutamate 2g, white vinegar 3g, garlic cloves 20g, dried pepper powder 10g, lobster sauce 8g, chopped green onion 10g. Exercise:

1, the salted fish is soaked in clear water for 2 hours, then taken out and cut into pieces with a width of 3 cm.

2. Put lard on the pot and burn it to 50% heat, and fry the salted fish pieces with slow fire to make them fragrant.

3. Put the salted fish pieces in a steaming bowl, add dried pepper, lobster sauce, salt, monosodium glutamate, white vinegar and garlic cloves, steam in a cage for 15 minutes, take out and sprinkle with chopped green onion.

Tips:

trait

Spicy and delicious, suitable for meals.

6. How to make dried fish delicious?

dried abalone

Abalone is a gastropod in mollusks, which has a single shell, lives in shallow water below the low tide line and is adsorbed on rocks with its gastropods. There is only one shell, and there is an oval flat and thick abdominal foot in the shell. Shelling and eviscerating fresh abalone, taking ears, abdomen and feet, cooking them in boiling water pot, and taking them out to dry. The dried abalone is oval, the meat is purplish red, mixed with yellow, and it has absorption luster.

Dried whitebait

Nutritional analysis of dried whitebait: Whitebait is a kind of food with high protein and low fat, and it is also suitable for patients with hyperlipidemia. Traditional Chinese medicine believes that it is sweet in taste, flat in nature, good in nourishing the spleen and stomach, beneficial to the lungs and diuresis, and can treat spleen and stomach weakness, lung deficiency, cough and fatigue.

Dried whitebait

Dried whitebait is suitable for people: the general population can eat it, especially for people with weak constitution, insufficient nutrition and indigestion; Suitable for hyperlipidemia, spleen and stomach weakness, lung deficiency cough, fatigue and other symptoms.

The dietotherapy function of dried whitebait: whitebait is sweet in taste and flat in nature, belonging to the spleen and stomach meridian; Has the functions of moistening lung, relieving cough, nourishing spleen and stomach, benefiting lung and promoting diuresis; Can be used for treating spleen and stomach weakness, lung deficiency and cough fatigue.

Guide to dried whitebait: Whitebait can be used to make soft stir-fry and soup.

Dried salted fish mostly takes fresh water fish such as grass, silver carp, mandarin fish, carp and crucian carp as raw materials, and after curing and drying, it is made into aquatic products with moderate salty taste.

Dried salted fish

Production method:

1. Cutting: According to the size of fish, back cutting, belly cutting and belly edge cutting are adopted respectively. Dorsal node, generally used for fish with thick meat. When cutting, the knife enters from the second scale under the dorsal fin of the fish. When the knife reaches the skull of the fish, cut it slightly in the middle of the skull. Remove internal organs and dents, and gently scrape off blood stains on the spine and black mucosa on the abdomen with a blade. If the fish is large, separate the swallowing knife, clamping knife and slicing knife under the back bone and at the other side of the meat thickness, so that the salt water can easily penetrate. If the fish is small and thin, an abdominal incision can be used. That is, feed the knife in the middle of the fish's abdomen and cut the two pieces symmetrically. If you cut the abdomen, you can cut it below the midline of the fish, up to the periphery of the fish eye and down to the tail anus. After incision, take out the internal organs.

Dried fish meal

2. Rinse: After incision, before blood coagulation, wash blood stains and mucus one by one in clear water with a brush, put them in a basket, dry the water drops, and then marinate them. You can also put the washed fish in the prepared salt water, soak it for 3-5 hours, take out the dripping salt water, and then pickle it.

3. Pickling: The amount of salt depends on the size of the fish. Generally, every 100 kg of fish uses 18~24 kg of salt. Less in winter and spring and more in summer and autumn. When salting, spread the salt evenly on the fish body, cheeks, swallowing knives, eyeballs and fish holes. Then put it in a salting pool, with the meat facing up, the fish scales facing down, the fish head slightly lower and the fish tail obliquely upward. When the pile reaches the tank mouth, it can continue to pile beyond the tank mouth 10~ 15 cm. After 4~5 hours, when the fish shrinks to be flush with the pond mouth, sprinkle a layer of sealing salt, cover the surface with bamboo pieces, and press the stone. Immerse the fish in salt water to fully absorb salt and remove water. In summer, it can also prevent flies from getting maggots on fish.

4. Sun drying: When the fish comes out of salt water, wash the fish body with salt water once to remove the polluted dirt, drip the salt water and discharge it on the fish drying curtain. Scale up, after 1~2 hours of sun exposure, turn the fish upside down. When the fish is exposed to the sun until noon, put the fish indoors or lift the bamboo curtain at both ends to cover the fish, let it cool until 3~4 pm, and then expose it to the sun in weak light. After 2~3 days of sunshine, the fish's belly and gills can't squeeze out water, and the fish is dry.

7. How to eat dried oily fish?

First, stir-fry dried fish with black beans and green peppers.

Materials:

Dried fish, green pepper, lobster sauce, onion, ginger, cooking wine, soy sauce, vinegar, salt and oil.

Exercise:

1. Soak dried fish in clear water for at least 3 hours in advance to soften it.

2. Wash and shred dried fish, green pepper, onion and ginger for later use. Soak lobster sauce in clear water15min, and wash.

3. Heat the oil in the pot, add the shredded ginger and saute until fragrant. Add dried fish and stir fry, add cooking wine and stir fry with light soy sauce.

4. Add green pepper and stir fry 10 second, add salt and stir fry, then add onion and stir fry.

5. Pour in the prepared lobster sauce and stir well. [3]

Tips:

1, dried fish are usually sold in the dried seafood area of the supermarket. When choosing, try to choose the kind with thick meat and no thorns, about 5 mm

2. It is best to add some vinegar when the dried fish is soaked in advance, so that it can be sterilized.

3. Don't soak the dried fish for too long, so as not to scatter the meat when shredding. Time should not be too short, or the meat will be too hard. Just be gentle.

Second, steam the snapper.

Materials:

Dried snapper and cooking wine

Exercise:

1. dried snapper.

2. Wash and cut into pieces.

3. Put it on the plate.

4. Add cooking wine and onion ginger and steam on the pot.

5. After steaming, take out the pot.

Third, scrambled eggs with dried whitebait

Materials:

Dried whitebait, eggs and Taitai Le ham sauce.

Exercise:

1. Soak the dried whitebait in water.

2. Beat the eggs and mix them with whitebait.

3. Pour in a proper amount of Taitai Le ham juice and mix well (this kind of thing can be used to make fish and salt).

4. Heat the pan after pouring the oil, and pour the stirred egg liquid into stir fry.

5. Quickly beat the scrambled egg liquid into a ball and then take it out of the pot.

related notion

Dried fish meal

Dried fish refers to completely dried fresh fish. Degreased dried fish is made from high-quality fresh fish by high-temperature cooking, drying and other processes, and all indexes meet the national standards.

Cooking wine

"Cooking wine" is the name of cooking wine. It is brewed by adding yellow wine and carved flowers. Its alcohol concentration is low, and its content is below 15%, while its ester content is high, which is rich in amino acids. The seasoning function of cooking wine widely used in cooking dishes is mainly to remove fishy smell and enhance fragrance. The main components of cooking wine are yellow wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oil and extracts. Cooking wine can increase the flavor of food and relieve boredom. At the same time, it is also rich in a variety of essential nutrients, and can even reduce the destruction of chlorophyll in vegetables by cooking.