Dried salted fish is a traditional aquatic processed food with a unique flavor in China. There are many delicious recipes. The following is the content I compiled on how to eat dried salted fish deliciously. I hope you all I like it!

How to make delicious dried salted fish

Pickled dried salted fish

Ingredients: Take the middle part of the fish and wash it (preferably large herring, The meat is thick and fat), split in half from the middle, it is best to marinate five or six pieces at a time

Ingredients: salt, cooking wine, ginger, aniseed

Utensils: preferably Ceramic (about 5 liters)

Preparation method:

1. Put the washed fish segments into a clean container, add salt (5 times the usual amount for cooking), Use cooking wine (you can add more), minced ginger, and aniseed (a little) to rub the fish body evenly.

2. Compact, put some heavy objects on the fish segments, and marinate for four or five days.

4. Take it out and hang it on the balcony. It is best to dry it in the sun for a few days (this step will increase the fragrance of salted fish). The longer it is dried, the better the taste.

Salted fish head and tofu soup

Ingredients: salted fish head, tofu, coriander, ginger slices

Method:

1. Wash the salted fish head. If you are worried that it is too salty, soak it in water for 15 minutes, remove it and set aside.

2. Put a little oil in the wok, add ginger slices and salted fish head, fry the salted fish head on both sides until slightly brown;

3. Splash in the wok Boil 1500 ml of water (about 6 bowls), add the tofu, boil over high heat and then simmer over low heat for 25 minutes, add coriander, cook for another five minutes, skim off the floating fat, and then you can drink the soup and eat the soup.

Benefits: Nourish yin, nourish the stomach and reduce fire, especially effective in dealing with weak fire.

Salted fish and eggplant stew

Ingredients: eggplant, shiitake mushrooms, dried salted fish, oyster sauce, Sriracha chili sauce (or Guilin chili sauce), starch (water starch), green onion, Minced garlic, ginger, salt, sugar, dark soy sauce, stock (water), chopped green onion.

Method

1: Wash the eggplant and cut it into long strips as thick as your index finger. Apply an appropriate amount of dry starch to it and spread it evenly with your hands;

2: Oil temperature is 70% Heat and fry the eggplant strips coated with dry starch. When the eggplant strips are golden brown, turn on high heat and fry vigorously. Remove and place on kitchen paper towels to drain the oil;

3: Soak the mushrooms and cut into pieces Cut into small pieces and mince other seasonings for later use;

4: Wash the dried salted fish with water and pat dry, tear into small pieces and add 2 slices of ginger, add to the frying pan of eggplant, fry until fragrant, remove and drain;

5: Add a little oil to the pot, add all the ingredients processed in steps 3 and 4 and stir-fry over low heat;

Precautions for eating dried salted fish

< p> Salting is a method of using salt to preserve food, especially meat, such as dried salted fish. The pickled food is not only antiseptic and has a long shelf life, but the pickled products also have a certain special flavor.

Under normal circumstances, when the salt concentration is above 10%, most bacteria can be inhibited and cannot reproduce. When the salt concentration is above 15%, food can be preserved for a longer period of time. To preserve pickled foods, sprinkle some cloves, peppercorns, ginger, etc. on them to prevent them from changing flavor.

However, some molds and halophilic bacteria that are highly tolerant to salt can still grow and reproduce under suitable conditions of concentration and temperature. Especially when pickled foods become damp, the moisture increases and bacteria are prone to Growth and reproduction, thereby causing the pickled products to spoil. Therefore, pickled products should be stored in a cool, dry, and ventilated place. In addition, because pickled products are stored for too long, anaerobic conditions are easily formed inside the meat, which is conducive to the growth and reproduction of Clostridium botulinum, causing botulinum food poisoning. Therefore, dried salted fish does not never go bad.

Processing and production of dried salted fish

1. Raw material processing. The raw material of pickled fish tubes is the fish whose internal organs are removed directly from the gills, or the belly is cut open to remove the internal organs. The raw material of the pickled fish fillet is usually cut open on the back, and the head is also cut open.

2. Wash with water. Rinse raw fish in flowing water to remove blood stains and mucus attached to the surface of the raw materials, and try to remove blood stains on the abdomen. Contamination has a special effect on product color and gloss, so it must be done very thoroughly.

3. Salty. Wash, drain and then salt. Methods of brining include the immersion method of immersing fish in salt water, the salt mixing method of spreading solid salt on the fish body or coating it in the fish body, and the semi-immersion method of floating the fish in concentrated salt water. The purpose of salting is to soak the salt into the fish body and dehydrate the fish body at the same time, so as to achieve the purpose of giving the fish a suitable salty taste and unique taste, and prolonging the preservation time.

According to the type and size of the raw fish, the requirements for the product (salt content and dryness), etc., appropriate methods and conditions should be adopted for pickling. Generally speaking, the salting method is suitable for salted and dried fish, and the dipping method is suitable for fresh salted and dried fish. The amount of salt used in the salting method is 10% to 20% of the weight of the fish. The concentration of salt water in the soaking method should be 5% to 15%. The marinating temperature and time should be balanced, which is a must-achieved condition.

4. Remove salt. Soak the pickled raw materials directly in clean water or rinse them in running water to remove salt. Be careful not to rinse them too much in clean water. Just rinse away the salt on the surface.

When drying after desalting, in order to prevent the salt concentration on the surface of the fish from being too high and prevent the color and luster of the product from deteriorating, fish salted by dipping and semi-immersion should be washed before drying. deal with.

5. Dry. Drying methods include solarization and mechanical methods. Each method has advantages and disadvantages. Mechanical methods are widely used, so there are also appropriate combinations of both.

Solarization is a method that uses the sun and wind for drying. Low drying cost is one of its biggest advantages. However, in addition to having a large drying area, drying is easily affected by weather conditions. Constraints, this is its shortcoming. When the weather is bad, it is not easy to dry. Even if it is dried, the quality of the product will be affected, and the fish body may even become spoiled. Therefore, sun drying is generally ideal for sun drying in seasons with dry air and low temperatures. Although the processing cost of the mechanical processing method is high, it is not affected by the climate and has the advantage of convenient production arrangement. There are two types of dryers: hot air and cold air. The applicable temperature of hot air is 25~30℃, and the applicable temperature of cold air is 20℃ which is more ideal.

The drying process can be divided into initial drying to remove water from the surface of the fish body and late drying to remove water from the inside of the fish body. The initial drying should be controlled faster in the early stage, and the drying process should not be too fast in the later stage. In this way, good quality products can be obtained during processing. Therefore, hot air mechanical method or solarization method should be used for initial drying, while cold air drying method should be used for drying in the later drying process.

When drying large fish, if the drying is continued continuously, the surface will be dry but the inside will not be dry. If the fish is considered to be completely dry, it will cause high moisture content inside the fish body. When this happens, you should stop the drying process and leave it for some time under natural conditions to allow the moisture inside the fish body to diffuse to the outside before drying. This can prevent the problem of different degrees of dryness in the fish body.

6. Packaging and storage. Products can be packaged into various appropriate specifications. Depending on the dryness, salt concentration, etc. of the product, the product can be refrigerated or even frozen for storage and sale.

7. Quality standards. The appearance should be neat in shape, clean on the surface, free of mildew, no odor, solid muscles, and of normal color. The moisture content is 30% to 38%, the acid value is 40 to 60, and the peroxide value is 200 to 350 mm/kg.