Salmon, the scientific name of salmon, was called Dafaha fish in ancient times, and its weight can reach 13 kg or more. The meat is reddish, thick and less prickly, and it is extremely rich in nutrition. Fresh food can be made into fish fillets, fish segments, fish balls, braised fish pieces, etc., and can also be salted and smoked, which has a unique flavor.
Ingredients: salmon head, tofu, green garlic, and seasonings such as onion and ginger.
Cooking method:
1, onion slices, ginger slices, green garlic slices, tofu slices or slices. Wash the fish head and split it in the middle.
2. Put a small amount of water in the pot, add fish head, vinegar and cooking wine after boiling, add onion, ginger and soup after boiling, cover the pot and stew, add tofu and salt to taste when the fish head is seven or eight ripe, and sprinkle with green garlic when it is out of the pot.
Steamed salmon practice: buy: rose wine in condiment market.
Soak the cleaned salmon in [Rose Dew with a little onion and ginger] water for 20 minutes, pick it up and salt it with salt 10 minute, put the fish belly with a little onion and ginger, put it in a pot, pour a little lard on the pot and steam it on high heat for 8-10 minute, which is edible.
Note: Rose wine is to remove fish to wake up the smell, and the fishy smell will take longer to re-soak.
Salted fish and soybeans:
Soak soybeans in water in advance until they are big enough ~ cut salted fish into large pieces, wash them with water and soak them for half an hour (to remove the salty taste).
1, heat the oil in the pan, add the onion and stir-fry the ginger slices until fragrant, then add the salted fish and stir-fry the soybeans for one minute.
2. Pour in water until the soybeans are not eaten. At this time, add a small amount of sugar (for fresh and fishy use), two spoonfuls of vinegar, one spoonful of cooking wine, two star anises, and a few prickly ash.
3. After the fire boils, turn to low heat and stew until the soup is dry.
Ps: Because the fish is salty, there is no need to add seasonings such as soy sauce.
Because the dried fish is hard, you can stew it for a while, and you can put more soybeans, so you can't eat them. The stew tastes good.
After reading the above introduction of the practice of salted salmon, I think everyone should have some understanding. There are many ways to salted salmon, some of which are actually very common, but as long as the materials are novel, they have their own characteristics. We should keep our eyes open, pay close attention to the delicious food around us, have a good understanding and try it ourselves.