How to save silverfish
How to save fresh silverfish, if you only want to put a few days, you can use very salty salt water to soak silverfish, and then put it in the refrigerator to save, pay attention to the freezer Oh, so that the preservation of taste will be very good, but can only be put a two or three days.
Silverfish practice recommendations
Three silk silverfish soup
Ingredients:
Silverfish moderate, 1 egg, dried mushrooms 3, wild rice 1, salad oil, salt moderate, starch, green onions, yellow wine, sesame oil moderate.
Methods:
(1) silverfish wash, choose to go soft and rotten, drain the water, add egg white, a little salt, yellow wine, with a hand grip.
(2) mushrooms soaked in advance, cut into julienne. Wild rice cut into julienne. Cut scallions into 5 cm or so segments.
(3) Mix the cornstarch with cold water (not too thin).
(4) sit in a pot of hot oil, the shredded mushrooms, wild rice quickly stir-fried, add water to cook.
(5) pot of water boiled and add the tuned silverfish, soup boiled again, put the tuned cornstarch, use chopsticks to quickly stir evenly.
(6) add salt, sprinkle with scallion segments, sesame oil, out of the pot.
Steamed Egg Soup with Silverfish
Ingredients:
3 eggs, 100 grams of silverfish, salt, ginger, cooking wine, green onions, each moderate.
Methods:
(1) silverfish clean, add cooking wine, ginger, marinate, deodorization.
(2) eggs into a bowl, beaten, add warm water, water is twice the eggs, and salt whisked evenly.
(3) Strain the egg mixture through a sieve to remove the foam, and add the scallions.
(4) Cover with plastic wrap and steam over medium heat for 3 minutes, until the eggs are semi-solidified.
(5) Arrange the silverfish on top of the egg custard and steam for another two minutes.
Silverfish delicious
Very good silverfish, mainly a very large one, my first look at the fresh silverfish, previously eaten dried, silverfish for children to eat on the glasses good!
Fried pan collapsed silverfish, super tasty, tender meat, the child ate several in one breath.
Received shrimp and silverfish are very fresh. The wild ones are better than the ones bought in the market.
The silverfish are very large, and the meat is very good, do not need to spit out the thorns, it is very convenient to eat.
To be honest, the first time I saw such a large or wild silverfish, the meat is also very delicate, less thorns, very suitable for consumption is also convenient, of course, the nutritional value is also high, see the fish is very clean.
Silverfish branding production method to share
Silverfish branding production method to share
Material preparation: fresh small silverfish, groundnut flour, starch, eggs, scallions, ginger, salt, pepper
Methods of production: 1, silverfish with a little salt and ginger marinade for 10 minutes;
2, groundnut flour (silverfish amount of 1/4) soften the groundnut flour with water and in turn, adding Starch ~ beaten eggs (2-3) ~ salt ~ pepper slowly mix well. Add the marinated silverfish (properly squeezed out of the water), scallions and mix well;
3, the pan put the oil on the heat, pour in the tuned silverfish, push the flat, medium heat and fry until golden brown turn over, the same frying until golden brown, out of the pan open to eat.