1, small dry fish with water soaked for an hour after washing (wash a few times, wash not clean sand), drain water.

2, the pan into a little oil (must be less), the drained water into the pan of dry fish constantly stir fry about 5 minutes after the pouring into the dish.

3. Add a little more oil to the pan and stir-fry the dried fish with the chili sauce and chili peppers, adding salt to taste (the dried fish itself already has a salt content), and then pour in the minced garlic before removing from the pan.

Salted dried fish practice:

Fish big, salty can be roasted pork or straight row, no salt.

Cut pieces, pot of oil, fry meat first, then add fish, fry, add good cooking wine, add water to sink the fish, with a small fire (keep the water seems to be open non-open state) 1-2 hours, you feel rotten on the line, large fire to collect dry water, not too dry, add pepper, a little monosodium glutamate (MSG), a little bit of sugar, add a little bit of scallion segments. End.

1, dried mackerel, cut into pieces steamed to eat the most flavorful. Put into enterprising steam before adding wine, ginger, small onions. Can add a little salad oil. (If it is the dried fish of the sea fish, and then add garlic)

2, dried mackerel fish head, fins, skeleton and so on, you can cook with fresh meat pieces, son row, fresh bamboo shoots and what a pickled fresh soup to drink.

3, refer to the preparation of steamed fish, all kinds of seasonings and dried fish together to cook the dried fish, fish out after cooking, put into the freezer to freeze into a fish jelly, and then cut into thin slices to enjoy.

Eat less salted fish, high levels of linolite ...........

Shredded salted fish, fried with macaroni

Salted fish, egg and beef fried rice

Salted fish and eggplant casserole, very rice

Buy some salami, and salted fish to do salted fish and salami rice, very fragrant oh.

There are so many ways to do it, you can steam and eat, cook and eat, you can also fry, or fry and eat

But I prefer to eat first fried and then boiled with water, you can first fry the fish with oil into a yellow, then add water and seasoning, and a little bit of garlic, and then cover the pot to smother a little bit, so that a good salted fish will not be too hard, and the taste is very good

The hand to tear, mashed also can, not necessarily silk la, small pieces of small pieces can

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first soak, and soak out the salty flavor in cooking.

You can also steam

Salted fish and eggplant casserole

Materials: salted fish two two, diced; eggplant two, peeled, hobnail cut block or cut long; garlic, ginger moderate; edamame a few grains of chopped;

practice:

1, eggplant in the seventy percent of the oil oil over the oil (Figure saving thrift can be opted for: the hot pot does not put the oil dry eggplants), the main thing is to control the first dry eggplant in excess water;

2, frying pan sautéed ginger, garlic, edamame grains into the salted fish grains stir-fry, under the wine; eggplant to join, put a little salt, sugar, soy sauce, five spice powder for seasoning, stir-fry for a minute or two to the materials evenly, into the casserole and add a cup of broth or water, simmering five minutes after thickening the sauce, under a few drops of sesame oil, add a little chopped green onion or garlic can be.

Salted Fish Original Pot Rice

Diced Salted Fish 1/2 cup Rice 2 cups Water 2 cups Diced Chicken 1/4 cup Minced Garlic 1 tbsp Diced Carrots 1/3 cup Diced Shiitake Mushrooms 1/4 cup Diced Corn Kernels 1/8 cup Green Bean Kernels 1/8 cup Salt 1/2 tsp Soy Sauce 1/3 tbsp Ginger Juice 1/3 tbsp Sesame Oil 1/2 tbsp Ground White Pepper 2 tsp Chili Oil 1/3 tsp Sugar 1/3 tsp [Preparation Procedure]

(1) Wash the rice and add 2 cups of water, soak in a pot, then fry the diced salted fish in a frying pan for 1 minute.

(2) Drain the diced salted fish and add the rest of the ingredients, along with all the seasonings, to the soaked rice in a separate pot and mix well.

(3) Add 1/2 cup of water to the outer pot of the rice cooker. Steam the ingredients in recipe (2) in the inner pot of the rice cooker and mix well to serve. If you use diced vegetables that contain more water, the amount of water added to the rice should be slightly reduced, so that the cooked rice will be fragrant q not soft and sticky.

Celery, salted fish and rice

Ingredients: 1 cup celery, 2 tbsp salted fish, 2 cups rice, 2 cups water, 2 cups seasoning a: 1 tsp salt, 2 tsp sesame oil, 1 tsp pepper, 1 tsp seasoning b: red wine vinegar, tbsp sugar, 2 tbsp

How to do it:

(1) Wash the rice and drain well, then soak it in 2 cups of water for 15 to 20 minutes. Prepare the other ingredients separately.

(2) Add the diced salted fish and seasoning a to the rice, mix well, and cook in the rice cooker, then simmer for 15 minutes after the switch is tripped.

(3) Open the lid, add the diced celery, mix slightly with a rice spoon, cover again, and simmer for about 3 to 5 minutes, then sprinkle in the seasoning b, mix well with a rice spoon, and serve.

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Salted fish can be slightly soaked in warm water before cooking, if conditions permit, can be used to brush the fish body with a soft brush. Fish head and fish belly because in the sun process easily wisdom hide dirt, more to clean.

The most original way to eat salted fish:

1, steamed.

Salted fish cut (thickness of the thickness of the little finger thickness, want to eat how much to eat how much to cut), cleaned and loaded; ginger shredded, sprinkled on the salted fish, and then drizzle a little peanut oil on the top (other cooking oil can be to peanut oil taste the best), the water boils on the pot after steaming on the 8-10 minutes on the line.

2, fried.

Salted fish cut into pieces, cleaned; ginger cut into julienne strips; first under the oil, and then under the ginger, and then put the salted fish on the frying, frying until both sides of the golden can be.

The rest of the salted fish, you can cut them all, in a glass container, pour into the cooking oil (preferably peanut oil) soaked, which is the famous "oil dip salted fish", is a better way to save salted fish. You can always take it out and steam or fry it when you want to eat it.

|||Pluto Answers:

1. In addition to the body of the fish directly salted and salted, other raw material fish conditioning needs to be processed through various processes. For the removal of internal storage of fish tube products from the gills of raw fish directly remove the viscera, or cut open the abdomen to lower the viscera. For replica bags from china products, the back is usually cut open and the head is not usually removed, except for fish with a thin layer of abdominal muscle (e.g., sardines), where the abdomen is scraped open.

2. Washing. Seasoned raw materials are dipped in water or rinsed in slow running water, and the mucus and blood on the surface of the fish body are removed as much as possible through water washing, in addition to removing the dirt attached to the raw materials. Extraordinary blood has an effect on the color and luster of the product, so the blood must be very thorough.

3. Salting. Wash, drain and salted. Salt pickling method has the fish impregnated in salt water impregnation method, solid salt sprinkled on the body of the fish or coated in the body of the fish salt mixing method, there are also in the shaking of the thick brine pickled fish, called half-impregnation method and so on. The purpose of salting is to make the salt penetrate into the fish body through impregnation in brine and, at the same time, to take away the water from the fish body, so that the raw fish will have a suitable salt flavor and characteristic taste, and at the same time prolong the preservation time.

Based on the type of raw fish (traits, size), the requirements of the product (amount of salt and dryness) and so on, accordingly take the appropriate methods and conditions for salting and salting. Generally speaking, suitable for salted dry fish with salt method, fresh salted dry fish with impregnation method. Salt method of spreading salt for the fish body weight of 10 ~ 20%, impregnation method of brine concentration should be 5 ~ 15%, pickling temperature and time should be kept balanced, is necessary to achieve the conditions.

4. Puncture. When the raw material fish size is small, can be several or even 20 fish, with bamboo sticks, artemisia core, plastic made of thin rod piercing link. Piercing method from the eyes through the eye piercing method; from the gills through the oral cavity at the cheek piercing method; from the chin through the method of even piercing and so on.

5. De-salting. Raw materials that have been salted and pierced and salted are directly impregnated in water or impregnated and rinsed in slow running water to remove the salt. When drying after the desalination process, in order to prevent the salt concentration in the surface layer of the fish body from being too high, and to prevent the color and luster of the product from deteriorating, the salted and semi-dipped salted by the dipping method should be rinsed in water before drying.

6. Drying. De-salted, washed raw materials spread flat on the hats, or piercing products directly hanging on the frame for drying. Drying methods are solarization method and mechanical method, each method has its advantages and disadvantages, recently the mechanical method is widely utilized, there are two appropriate and used.

Sun-drying method is the use of the sun and wind for drying a method for drying the cost is not big, this is its biggest advantage, however, in addition to a large area of the sun, drying is vulnerable to meteorological conditions, this is its shortcomings. When the weather is bad, not easy wisdom drying, even if it is dry, but the product quality is poor, sometimes tend to happen fish corruption and deterioration, therefore, sun drying, generally dry air, low temperature season to utilize more. And mechanical drying method, although the equipment and drying expenses are higher, but can be processed at any time to deal with, which is its advantage. Dryer has hot air type attack cold air type, hot air type applicable temperature of 25 ~ 30 ℃, cold air type applicable temperature of about 20 ℃. In the season of high temperature, it is ideal to control the temperature at 20℃.

The drying process can be divided into the initial drying of the surface layer of the fish body to remove the moisture and the fish body by continuing to dry the complete drying of all the moisture removed. Drying speed in the initial period should be controlled faster, to the complete drying process drying speed is not too large, so that the processing treatment is more desirable, so that the quality of the product can be obtained. Therefore, the initial drying process of the application of hot air mechanical method or weather conditions suitable for the use of solarization method, in the complete drying process but the application of cold air mechanical method for drying.

Additionally, when drying large raw fish, if drying is carried out continuously, the result can only be the surface of the fish body drying, the quality of the fish body drying degree of uneven products, and it is very likely to occur from the internal introduction of the risk of corruption, encountered in this case, when the drying reaches a certain level, the drying process should be halted, it should be placed in the natural conditions of some time, so that the raw materials of the internal water distribution Uniformity of the internal moisture distribution of raw materials and then drying, so as to prevent the continuous drying of the fish body drying degree of unevenness of the problem.

7. Packaging, storage. The products can be packed into various suitable specifications, and according to the dryness and salt concentration of the products, the products can be kept in cold storage or even frozen.

Quality standards Quality is evaluated from five aspects, but appearance and taste are the main evaluation. Appearance means neat appearance, surface cleanliness, characteristic freshness or ideal color and luster. On the one hand, the taste should preferably have a moderate salt flavor and a characteristic physical taste. Where the evaluation of the flavor is related to consumer preferences. However, in terms of composition, the salt content and moisture are related. Suitable for salted and dried products, the moisture content must be kept within 30-38%, which is a requirement for preserving salted and dried products, the salt content is 3-22%, in addition, there are also products with slightly higher salt content. On the one hand, the water content of fresh and dried salted products is 55-75%, which is a large range, and it can be considered that people prefer products with high water content because the water content of fresh raw materials is reduced by only a few percent. In addition, the amount of salt is 1 to 3.8%, but most of them are around 2%, and it is generally considered that the amount of salt is about 2% which is more appropriate from the point of view of the food flavor. However, the saltiness of the food is mainly caused by the salt concentration on the surface of the food, so it is necessary to regulate the salt content to an appropriate level in terms of the taste of salty and dry products by preferring low-salt foods.

But you'd better go to the big hotels and ask so maybe better