Canned lobster sauce and herring is a very delicious canned food. It is made of fermented soybean and shad as main raw materials. When cooking, you should fry the shad first, and then cook it with lobster sauce.

Method for making canned lobster sauce and herring.

Step 1

Wash shad, drain, add salt and marinate in cooking wine for half an hour. Drain after half an hour, put in a pot and fry until both sides are golden and dry.

Second step

Put the fish, soy sauce and peanut oil in a pressure cooker. Put it on the fire first, and then start spraying air for 20 minutes.

Third step

While pressing the fish, cook the lobster sauce. Chop garlic and ginger, heat the pot, add half a bowl of oil, add ginger, garlic, sugar and lobster sauce in the oil, and stir-fry until fragrant.

Fourth step

After the shad is pressed, put the fried lobster sauce and shad together.

Step five

Put in a sealed stainless steel lunch box and steam for 20 minutes. At this time, it's very tasty. Take it out to cool. You can put it in the refrigerator if you want.

Step 6

You can eat fish bones that have been pressed by the pressure cooker. Some recipes will put lobster sauce and fish together in a pressure cooker. I don't like lobster sauce being too soft, so it's not pressed together. Later, they steamed together for 20 minutes, which helped the fish absorb the lobster sauce and steamed it slightly.

How to make canned lobster sauce and shad at home?

Canned douchi and shad need steam sterilization when they are made in the factory. The temperature shall reach 12 1 Celsius. If it is made at home, it can be heated in a pressure cooker.

First, put the washed shad in an oil pan and fry it. Then saute ginger slices, garlic cloves and dried lobster sauce. Then add cooking wine, soy sauce, sugar and some water to make a thick juice; Then put the fried shad into the pot, stir-fry the fish with the prepared thick juice with low fire to make the fish tasty; Put the fried lobster sauce fish in a sealed stainless steel container (such as a stainless steel lunch box), and then put it in a pressure cooker for 20 to 30 minutes. Douchi fish tastes like canned fish. Because of the pressure, fish heads and bone spurs can be eaten.

Efficacy of Douchi Herring

When it comes to the nutritional value of Douchi shad, we can analyze it from the main ingredients of this dish. Douchi is rich in protein (20%), fat (7%), carbohydrate (25%), various amino acids needed by human body, minerals, vitamins and other nutrients. Cobalt can prevent coronary heart disease, while molybdenum has anticancer effect.

The unique aroma of lobster sauce greatly increases people's appetite, enhances appetite and promotes absorption. During the War to Resist U.S. Aggression and Aid Korea, China once produced a large amount of fermented soybean for the volunteers to eat. Douchi can be used not only as seasoning, but also as medicine. Traditional Chinese medicine believes that douchi is flat in nature and slightly bitter in taste, and has the effects of sweating, relieving exterior syndrome, clearing away heat and penetrating rash, relieving restlessness in the middle warmer, relieving depression and detoxifying, and can be used to treat common cold and headache, chest tightness, nausea and vomiting, typhoid fever, food poisoning, etc.

What should I pay attention to when eating shad?

1 When eating shad, we must pay attention to eating fresh shad, and eat as little processed products as possible, especially people with some diseases, who need to control their diet and should not eat too much, otherwise our health will be easily affected, which is undoubtedly not conducive to health.

Everyone will know when they eat shad. The shad has many fishbones, which need our attention. Because there are many fishbones in shad, adults and children should pay attention to picking them out when eating shad to avoid accidental swallowing.