How to cook preserved fish? Cured fish is a kind of pickled fish with local characteristics, which is famous for its various cooking methods. Next, I will share with you how to make preserved fish well. I hope everyone can taste this delicious food at home.
How to prepare pickled fish and eat 1 dried salted fish?
Ingredients: preserved fish (cut into pieces, soaked until soft, peeled and washed), dried Chili, dried lobster sauce, ginger, cooking wine and clear water.
working methods
1, chopped lobster sauce; Cut dried chili into sections; Shred ginger.
2. Pour the oil into the wok and fry the fish pieces on both sides when the oil is hot.
3, cooking wine, add ginger, pepper, lobster sauce and fry for a while.
4. Add half a bowl of water and turn to a small fire after the fire is boiled.
5, boring to dry. If the fish pieces are dry and hard without soaking in advance, put them in the pot and pressure cooker for 20 minutes after cooking in the previous step. I used to do the same thing. It was delicious.
Boiled salted fish
Ingredients: preserved fish, cold salt water, tea oil, clear oil, green pepper, soy sauce, chicken essence and minced garlic.
working methods
1, because it's smoked with salt, you must cut into pieces and soak it in cold salt water for about an hour before eating, so that it won't be salty, and then scald it with boiling water, and you can basically eat it safely (relatives in the village made it themselves, without putting those carcinogenic things like nitrates and pigments).
2. Stir-fry the preserved fish with tea oil and steam for five minutes;
3. Stir-fry shredded green pepper with clear oil, pour in steamed fish, turn it over a few times, spray braised soy sauce (good color), sprinkle with chicken essence and minced garlic, and take out the pot.
Braised salted fish with lobster sauce and pepper
Ingredients: preserved fish, lobster sauce, Chili powder, chicken essence and chopped green onion.
working methods
1. Cut the preserved fish into small pieces, stir-fry with tea oil and take it out;
2. Stir-fry the lobster sauce and Chili powder with the remaining oil, and pour in the fried preserved fish and mix well;
3, spray a little water and simmer, sprinkle with chopped green onion chicken is OK!
Steamed multi-cured ham
Ingredients: 200g of preserved chicken, 200g of preserved fish, 25g of preserved meat, 25g of chicken soup lard, 5g of lobster sauce15g, 5g of dried pepper and 0.5g of monosodium glutamate.
Exercise:
1. Wash the preserved chicken, fish and meat, put them in a steamer and take them out.
2. Boned the marinated chicken and fish, and cut them into long strips with the marinated pork. Chop lobster sauce and dried chili respectively.
3. Put the bar codes of cured chicken, cured fish and cured meat into a bowl, add lobster sauce, dried red pepper, lard, chicken soup and monosodium glutamate, steam them in a steamer, take them out and buckle them into a plate.
Features: mellow and tasty, rich in nutrition and good palatability.
Instruction: To steam with strong fire, it can be steamed with other wax products.
How to eat cured fish II. Brief introduction of preserved fish
Pickled fish is the name of the fish after washing, pickling and drying. Carassius auratus, grass carp and carp can all be preserved fish. Cured fish is a traditional aquatic processed food in China, which has unique flavor and storability and plays an important role in the food culture in southern China.
During the processing of preserved fish, biochemical changes such as nitrate reduction, protein hydrolysis, amino acid stripping and deamination, lipid hydrolysis and oxidation occurred due to the action of microorganisms and enzymes in raw fish, which made the fish have unique flavor and nutrition.
Second, the processing technology
Pickled salted fish is made from slaughtered fresh fish with seasonings such as salt and spices, and then dried naturally or artificially. It is one of the traditional processed and pickled aquatic products with rich nutrition, long shelf life and unique flavor. Due to the diversity of preserved fish production methods, there are more than 0/00 kinds of preserved fish of various specifications in China alone, mainly from Fujian, Hainan, Shandong, Zhejiang, Hubei and other regions.
Salted fish is mostly processed by traditional pickling technology, and its pickling methods mainly include dry pickling, wet pickling and mixed pickling, and the pickling time is several hours to two months. In order to reduce the salt content of salted fish, shorten the curing time and improve the taste of salted fish, people have developed some new curing methods, such as pressure curing, pickling with vinegar, partially replacing NaCI, oil-soaked salted fish and fried salted fish products with other chlorides (KCI, MgC 12 and CaC 12).
Among the traditional drying methods of pickled fish, sun drying and hot air drying are the most important and economical drying methods. Solar drying method has some disadvantages, such as poor sanitary conditions, great unpredictability and poor production continuity. However, due to the long drying time and high drying temperature, hot air drying will reduce the quality of pickled fish products (low rehydration rate, surface hardening and cracking, excessive shrinkage and discoloration, etc.) In order to keep the original physical and chemical properties of materials and have good drying quality, vacuum freeze drying technology, microwave vacuum drying technology and combined vacuum drying technology of freezing and microwave have been applied to aquatic products processing. In addition, ultra-high pressure technology is also applied to the preservation of salted fish products with low salt concentration.
Due to the different natural conditions and eating habits in different regions, the production technology of pickled fish is different, and its flavor is also different. So the processing conditions will affect the quality of pickled fish. Pickling conditions and drying conditions have obvious effects on the quality of pickled fish. Low salt and high temperature environment will promote the action of enzymes and microorganisms, thus accelerating the quality change of preserved fish. In order to improve the taste, flavor and quality of preserved fish, some new processing technologies have been applied to the production of preserved fish products. High pressure is beneficial to inhibit the growth of microorganisms and the oxidation of fat in preserved fish, and the quality of preserved fish products treated by ultra-high pressure is stable.
Third, pickling method
Food preparation
Ingredients: longevity fish10kg
Accessories: 400g of salt, 20g of spiced powder, 5g of Chili powder, 50g of liquor150g, 50g of soy sauce and 30g of sugar.
Method step
1, Shoufu fish cut open from the back, washed and torn off the black film. Cut it from the back, and then cut it on the fish with a knife, which is convenient for eating and drying.
2, put the balcony to open the surface to prevent moisture.
3. Add salt, spiced powder and Chili powder into the pot, stir-fry over medium and small fire to change color and give off fragrance.
4, white wine, soy sauce, sugar into juice.
5, longevity fish coated with sauce
6. Apply salt and pepper to the fish while it is hot, massage it while applying it, and spread it all over your body.
7. All the fish are processed and put into containers. The remaining sauce and salt and pepper are poured on the top layer.
8. Turn it over after ten hours, turn the fish to the bottom, marinate it for ten hours, and then hang it to dry.
Fourth, nutritional value.
Preserved fish has tender meat, delicious taste and high nutritional value. Protein content is 26.7%, fat content is 30.8%, vitamin A content is particularly rich, and phosphorus, calcium, iron and other elements are also high.
Five, the practice of preserved fish
1, braised green beans with preserved fish
Ingredients: cured fish 1, small green beans 1, small red pepper, 2 garlic, and 3 oil and salt.
Output: 1. Prepare raw materials; 2. Heat the pan and cool the oil, then put the pickled fish pieces into the pan and fry them until cooked; 3. Fry the marinated fish pieces until the surface is golden; 4. Add green beans and stir fry a few times; 5. Add appropriate amount of water to stew; 6. Cover and cook for 3 minutes; 7. Add the right amount of salt to taste; 8. Finally, add garlic and red pepper and collect the juice over high fire.
2. Delicious grilled fish
Ingredients: cured fish, onion, ginger, garlic, pepper, star anise, pepper, chicken powder and sugar.
Production: Soak the fish for one night in advance, blanch, stir-fry the onion, ginger, garlic, pepper and star anise for later use, then pour in the fish, stir-fry for a while, add water, the amount of water should be 2cm over the fish, because the salted fish itself is salty, so there is no need to put salt, boil it on high fire, simmer for 40 minutes to an hour, and then add a small amount of chicken powder, appropriate amount of sugar and water.
Step 3 steam salted fish
Ingredients: preserved fish, Chili powder, ginger and garlic.
Production: Wash the marinated fish, cut it into pieces, put it on a plate, sprinkle with a little Chili powder, ginger and garlic, shred, sprinkle with fish pieces, stir well and steam for about 15 minutes.
4. Braised preserved fish
Ingredients: 2 salted fish, soy sauce, cooking wine, onion, ginger and garlic.
Production: soak the marinated fish for 12 hours, then chop it into small pieces, wash and drain it for later use, put it in a pot and heat it with oil, put the fish pieces in it, fry them on medium fire until both sides are golden, add soy sauce, cooking wine, onion, ginger and garlic, cover the pot with cold water and simmer for 60 minutes until the soup is dry.