How to cook preserved fish
How to cook preserved fish
How to cook preserved fish
Preserved fish is a very local characteristics of the cured fish and it is known for having a number of ways to cook, the next step I'll share with you how to cook preserved fish, I hope that you can taste this delicious dish at home.
Dry Roasted Waxed Fish
Ingredients: waxed fish (cut into pieces soaked soft, scaled, cleaned), dried chili peppers, dried edamame, ginger, cooking wine, water
1, edamame chopped; dried chili peppers broken into segments; ginger cut into julienne strips.
2, frying pan pour oil, oil hot under the fish frying yellow on both sides.
3, cooking wine, plus ginger, chili peppers, tempeh stir fry for a moment.
4, add a small bowl of water, large fire boil and then turn to low heat.
5, smothered until the water is dry. If the fish is not soaked beforehand and very dry and hard, in the previous step after boiling, into the pot into the pressure cooker for 20 minutes can also be, I used to do so, the flavor is also very good.
Cooking preserved fish
Ingredients: preserved fish, cold brine, tea oil, oil, green pepper, soy sauce, chicken essence, green garlic
Practice
1, because it is cured and then smoked, so when you eat it, be sure to cut it into pieces and soak in cold brine for an hour or so so it will not be salty. Then boil it in boiling water, you can basically eat and rest assured that (originally is a relative of the countryside to do their own, did not put those nitrogen and coloring and other carcinogenic things).
2, burn tea oil incense salmon, steamed on the pot for five minutes;
3, another burning oil sautéed shredded green peppers, poured into the steamed fish, turned a few times, sprayed with braised soy sauce (beautiful color), sprinkled with chicken broth, green garlic leaves, out of the pot on the OK.
Stewed preserved fish with black beans and chili peppers
Ingredients: preserved fish, black beans, chili powder, chicken essence, chopped scallions
Practice
1, preserved fish chopped small pieces of tea oil over the incense and fished out;
2, the rest of the oil under the black beans and chili powder sauteed incense, poured into the fried preserved fish and mix;
3, a little spray water to simmer, sprinkle chicken essence, green garlic leaves, out of the pot OK. water stew a little, sprinkle chicken onion on OK!
Lapis combined steam
Ingredients: 200 grams of preserved chicken, preserved fish, preserved pork, chicken broth, 25 grams of lard, 15 grams of tempeh, 5 grams of red bell pepper, 0.5 grams of monosodium glutamate.
Practice:
1, the preserved chicken, preserved fish, preserved pork cleaned, into the steamer meat steamed through removed.
2, the preserved chicken, preserved fish boneless, with preserved pork are cut into long strips. Black beans, red pepper, respectively, chopped.
3, the preserved chicken, preserved fish, preserved meat barcode into the bowl, put the black beans, red pepper, lard, chicken broth, monosodium glutamate, put into the steamer to steam cooked rotten out, buckle into the plate that is completed.
Features: Mellow and flavorful, nutritious and tasty.
Operation Tips: To steam with high fire, can be with other wax products with steam.
How to make delicious preserved fish 2 A preserved fish introduction Preserved fish is the name of the fish washed and cured sun-dried, crucian carp, grass carp, carp can be made preserved fish. Cured preserved fish is China's traditional aquatic processed food, its flavor is unique, resistant to storage, and has an important position in the food culture of the south of China. In the processing of cured preserved fish, due to the role of microorganisms and enzymes in the raw fish, nitrate reduction, protein hydrolysis, amino acid desorption and deamination, lipid hydrolysis and oxidation and other biochemical changes, so that the fish has a unique flavor and nutrition. Second, the processing technology Cured fish is slaughtered fresh fish as raw materials, add salt and spices and other seasonings, marinated by natural or artificial drying and become one of the traditional aquatic processing preserved food, which is rich in nutrients, has a long shelf-life, with a variety of unique flavors. Due to the diversity of cured fish production methods, only China has all kinds of specifications of cured fish up to more than 100 kinds, mainly from Fujian, Hainan, Shandong, Zhejiang, Hubei and other regions. Most of the processing of preserved fish is the traditional curing process, and its curing methods mainly include dry curing, wet curing and mixed curing method, curing time for a few hours to two months. In order to reduce the salt content of preserved fish, shorten the curing time, and improve its taste, some new curing methods have been developed, such as: pressurized curing method, acid pickling method with vinegar as the acid pickling medium, curing method with other chlorides (KCI, MgC12, and CaC12) partially instead of NaCI, oil pickled preserved fish and deep-fried pickled fish products, and so on. Among the `traditional drying methods of preserved fish, sunlight drying and hot air drying are the most dominant and economical drying methods. Daylight drying method exists in poor sanitary conditions, unpredictability and poor continuity of production and other disadvantages; and hot air drying due to the long drying time, high drying temperature, will reduce the quality of cured fish products (low rehydration, surface hardening and cracking, excessive shrinkage and color changes, etc.). In order to maximize the maintenance of the original physical and chemical properties of the material, drying quality, vacuum freeze-drying technology, microwave vacuum drying technology and freezing and microwave vacuum joint drying technology has been applied to aquatic products processing. In addition, ultra-high pressure technology has also been applied to the preservation of cured fish products with low salt concentration. Due to the different natural conditions and dietary habits in different regions, the production process of cured fish varies, and its flavor is different, so the processing conditions affect the quality of cured fish. Curing conditions and drying conditions have an obvious effect on the quality of preserved fish, and low-salt and high-temperature environments promote the action of enzymes and microorganisms, thus accelerating the quality changes 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 conducive to inhibit the growth of microorganisms and fat oxidation in preserved fish, after ultra-high-pressure treatment of preserved fish products, the quality of more stable. Third, curing method Preparation of ingredients The main ingredients: Fukushou fish 10 pounds Auxiliary ingredients: Salt 400g five spice powder 20g paprika 5g white wine 150g soybean paste 50g sugar 30g Method Steps 1, Fukushima fish from the back of the split, wash, tear off the black membrane. Split from the back and then use a knife to cut strips in the fish flesh to facilitate the flavor is also convenient to dry 2, put the balcony sun open surface moisture 3, the pot into the salt, five-spice powder, paprika, stir frying over medium-low heat to change color, out of the aroma 4, white wine, soy sauce, sugar into a juice 5, Fukushou fish coated with seasoning juice 6, while hot, will be coated with salt and pepper in the fish Massage all over the body while applying the salt 7. All the fish are processed and put into a container. The rest of the seasoning juice and pepper salt poured on the top 8, ten hours later, turn over again, turn the top of the fish to the bottom, and then marinate for ten hours, you can hang up to dry Fourth, the nutritional value Lapua fish meat is tender, tasty, high nutritional value, the protein content of 26.7%, the fat content of 30.8%, the protein content of 30.8%, the fat content of 30.8%, the fat content of 30.7%, the fat content of 30.7%, the fat content of 30.7%, the fat content of 30.7%, the fat content of 30.7%. The fat content is 30.8%, vitamin A content is especially rich, phosphorus, calcium, iron and other elements of the content is also very high. V. Waxed fish practices 1, waxed fish stewed beans Raw materials: waxed fish 1 small plate of beans 1 small red bell pepper 2 Garlic 3 cloves of oil and salt in moderation Production: 1. Prepare the raw materials; 2. hot pot of cold oil, will be the waxed fish into the pot to go into frying; 3. Fry; 3. the waxfish pieces fried until the surface of the golden brown; 4. and then add four seasonal beans into the stir-fry a few times; 5. add the appropriate amount of water stew; 6. cover the lid and simmer for 3 minutes; 7. add the appropriate amount of salt to taste; 8. finally add garlic and red pepper, and then collect the juice over a high flame. 2, delicious roasted preserved fish Ingredients: preserved fish, green onions, ginger, garlic, pepper, anise, chili, pepper, chicken powder, sugar Production: fish soak one night in advance, blanch, wait for the onion, ginger, garlic, pepper, anise pepper, oil, frying the flavor of the fish into the fish, stir-fry for a few moments, add the water, the water amount to cover the fish! 2cm, because the preserved fish itself is salty, so there is no need to put salt, large fire to boil, change the small fire simmering for 40 minutes to an hour, and then add a small amount of chicken powder, the right amount of sugar and pepper, large fire juice, that is. 3, steamed preserved fish Ingredients: preserved fish, chili powder, ginger, garlic Production: the preserved fish washed, cut into pieces plate sprinkled with a little chili powder ginger and garlic shredded, sprinkled into the fish pieces and stirred well, on the pot steamed for about 15 minutes 4, braised preserved fish 4, braised preserved fish 4, braised preserved fish 4, braised preserved fish
Ingredients: marinated preserved fish 2, soy sauce, cooking wine, green onions, ginger, garlic
production: the preserved fish soak 12 hours, and then chopped into small pieces, cleaned and drained water to be used, the pan into the oil is hot, put in the fish, medium heat frying until both sides of the golden, add soy sauce, cooking wine and green onions, ginger and garlic, add cool water to cover the lid of the pot, simmer for 60 minutes to the soup can be dry.