Wuhan waxed fish how to do good
Wuhan waxed fish how to do good, Hubei Wuhan waxed fish is famously delicious, salted waxed fish eat with special convenience, the proper cooking method can maximize the stimulation of Wuhan waxed fish delicious, the following to see Wuhan waxed fish how to do good.
Wuhan waxfish cooking method
Wuhan waxfish cooking before the first to go through the correct treatment, commonly used methods of treatment are as follows -
1, the first Wuhan waxfish into water Soak in water for about 12 hours, soak until the fish is soft, according to the cooking needs to be chopped into suitable small pieces, wash, and then drain the water can be used to cook a variety of dishes.
2, the Wuhan waxfish in boiling water for about 6 minutes, turn off the fire, leave it in the pot to soak for about 4 hours, rinse and then drain the water on the line.
A, braised wuhan waxfish
Ingredients: wuhan waxfish, soy sauce, cooking wine, green onion, ginger, garlic cloves.
Practice Steps:
1, the pot of oil is hot, put in the processed waxfish pieces, with medium heat frying until the fish pieces of golden brown on both sides.
2, add soy sauce, cooking wine, green onion, ginger and garlic cloves, then add the right amount of water, cover the pot with a lid and cook over high heat.
3, turn the heat down and simmer for about 30 minutes to thicken the soup.
Two, steamed Wuhan waxfish with black beans
1, handle the Wuhan waxfish cut into a finger-length thick strip, to be used (the larger the cut block needs to be steamed the longer time).
2, frying pan oil hot, put onions and ginger incense, and then put black beans and chili peppers stir fry flavor, pour into the waxfish and a little wine stir fry evenly, turn off the fire.
3, take the suitable garlic rice poured in the pot and mix well, start the pot and pour into the steamer tray, into the steamer steamer for about 20 minutes on the line.
Third, Hubei hometown waxfish
Ingredients: waxfish, dried red pepper section, minced garlic, shredded ginger, green garlic cloves section, soy sauce.
Practice steps:
1, the pot of oil slowly heat, turn to medium heat, put the drained water of the waxfish pieces, fry until both sides of the golden brown.
2, put ginger, garlic and red pepper stir fry evenly, stir fry flavor, pour a little soy sauce, into the green garlic sapling section turn evenly.
3, green garlic seedlings can be broken after the pot.
Fourth, black bean chili stewed preserved fish
1, processed preserved fish chopped into small pieces, with tea oil burst incense, sheng out of the oil.
2, with the remaining oil in the pot of black bean sauce and chili powder sautéed flavor, poured into the preserved fish mix, and then dripped into a little water slightly simmering for a while, start the pot.
Wuhan waxfish how to do delicious 2
Wuhan cured waxfish recipe
1, buy fresh lithium fish, all deal with clean.
2, sprinkle enough salt into the fish, inside and out all over, the salt can not be too little, otherwise the fish will stink, too much salt, the fish will be salty you. I bought these three fish, almost used 6 tablespoons of salt (just the kind of spoon used for home meals).
3, the pickled fish still in a large pot, placed on the balcony (no heat, but not frozen place), marinated for 2-3 days.
4, 3 days later, the water in the fish has been given to force out a lot of the surface of the fish become a little slightly wrinkled. At this point, in each fish mouth at the string line.
5, hanging in the balcony ventilation can be. If in my hometown, the daytime is hanging outside, the night must be taken back indoors, one is the night outside the temperature is low, may freeze; two is the night owl is definitely stronger than you think . Strong (can walk a tightrope at night); Third, to avoid dew or rain at night.
6, with the passage of time, more than 10 days later, the fish meat water is less and less, the fish was air-dried, just coincidentally, the New Year. It can be taken down and eaten.
If you can't eat at that time, the fish head stewed first, the fish body continues to hang, so hang 2 months is no problem.
Wuhan waxfish curing method
The first step, kill the fish
Curing waxfish is usually from the back of the split (easy to dry and curing), along the back of the fish fish will be fresh fish divided into two pieces (the two pieces of the fish's abdomen should not be broken off, to be connected to Oh), and then gouge the fish to the back of the fish. (The two pieces of fish belly do not break off, to be connected together Oh), and then gouge the gills, dig all the viscera, rub off the black membrane in the stomach, and then rinsed and drained to be used, this method of killing is more suitable for the weight of about 1 kilograms of fresh fish.
For the weight of 200 grams of fresh fish, cured walleye from the abdomen to cut open. And for the weight of more than 1 kilogram of fish, kill the fish when the fish head, tail and fins cut off, the body of the fish sliced into two pieces (two pieces of fish is completely separate, not connected to each other), after the treatment of clean and then divided into 3 centimeters wide, 3 to 5 centimeters long pieces of fish.
In order to speed up the curing of the fish, and to make the cured fish more flavorful, we can also play a variety of knives on the fish, how to play knives as you like.
The second step, rinse
According to the above method of treatment of the fish can not be directly cured, first of all, they rinse them with running water, the fish residual blood and other dirt wash off, but also can be in the flesh of the fish residual blood rinse out.
The rinsing step is very important, the key is to master the rinsing time. Too long will lose more fresh flavor substances, affecting the quality of the pickled fish, and the pickling process is easy to be bad. Most fish rinse about 15 minutes to fish out, and carp, mackerel or grass carp and other coarse scaled fish can be appropriate to extend the rinsing time, but the maximum time should not be more than 30 minutes.
The third step, marinade
The fish rinsed clean and then fished out and drained, the water on the fish drained for use. Then every 50 kilograms of fresh fish put 4 kilograms of salt ratio, the curing of special coarse salt ready.
Curing bacon or preserved fish, try to use curing special coarse salt, the flavor is better. This kind of coarse salt can be used directly, or put in a pot of fried incense and use, the flavor is better. When frying the coarse salt, you can also add pepper grains, dried red chili peppers or cinnamon and other seasonings to make the flavor of preserved fish richer.
The method of frying salt is very simple, put the salt in a large iron pot, do not put oil, direct dry frying until the aroma comes out, the color is slightly yellow on it, turn off the fire and let it cool down can be used. Fried willing to add spices on the addition, do not want to add spices do not add.
Put the drained fresh fish in a big pot, pour in the prepared coarse salt, and rub it evenly with your hands repeatedly (the back of the fish and other places with thick meat should be coated with more coarse salt), and then put it in the pickle jar one by one, and then put it in the pickle jar, and then put it in the pickle jar, and then put it in the pickle jar, and then put it in the pickle jar, and then put it in the pickle jar, and then put it in the pickle jar, and then put it in the pickle jar.
Fresh fish all yard into the pickling tank, the top and then a layer of coarse salt to seal the top, spread thicker, and then seal the mouth of the tank, and with a heavier stone on top of the pressure, to facilitate the fresh fish out of the water.
Fourth step, drying
Fresh fish after about seven days of curing, you can take out to dry. The company produces mass-produced Wuhan pickled fish, before drying there is a sugar brine processing step, the purpose is to make the finished wax fish bright and shiny, we do not need to be so troublesome to do our own home wax fish, direct drying bar.
Take out the salted fish on the sun curtain, or hang them on a string in the sun rack, put them in a sunny and well-ventilated place to start drying, and pay attention to the process of drying, often turning, easy to dry, but also to make the salmon sun more evenly.
After a period of drying (in terms of the local weather conditions in Wuhan, about half a month to dry air-drying), when the water content of the fish body down to 50 to 60% of the time, Wuhan waxed fish on the production of success.
The made Wuhan salmon can be kept in the refrigerator, but if you make more salmon, it is estimated that 10 days and half a month can not finish, you have to put it in the refrigerator freezer to save, can be saved for a long time will not be bad.
First of all, you can cultivate in a simple greenhouse, enclose the greenhouse and leave some room for exercise. Secondly, pigeons with strong immunity, strong resistance