The wine should be the whole fish touch evenly, including the belly Bean
There is also the suggestion of marinating in the two sides of the fish and the belly of the inside of the ginger
If you eat spicy can also be placed on some shredded chili pepper, fishy will be much less, and I hope that you will be able to succeed!
Problem 2: steamed salted fish did not wash off the salt, too salty how to reuse to add water to cook a little or simply fry it with pickles /
Problem 3: dry fish cooked, but too salty how to do 1, soak with water, and then rinse away the salt. 2, cooking with sugar, monosodium glutamate, etc., can effectively reduce the salinity from the perspective of cooking chemistry.
Eating that dry is indeed very salty. Soak it before eating and cook it for about 10 minutes. You can eat it fried, and you have to eat it with steamed buns, pancakes and the like after frying it. You can also eat stewed radish, radish cut into strips, stewed together, stewed, the flavor of the fish will be divided into the radish part.
Question 4: steamed fish is too salty, put some vinegar and then steamed can reduce the salty taste I do things salty are washed and then back to the pot.
Question 5: the salted fish steamed out very salty how to slightly soak it
Question 6: the fish do salty how to do? If it is boiled, you can add some touch, then put the sugar and cook it again, if it is fried you can put a little sugar water until the water is boiled dry.......in the future when you cook it to have an approximate, do not put too much salt, do not put less, so that the flavor is better ~!
Question 7: how to remedy the black bean fish made too salty Add a little water
Question 8: how to salted fish and salted meat quickly de-salted (too salty) should do? How to do Salted fish and salted meat and other products with wax. Because it contains too much salt, so before cooking and eating. All must first remove the salt and salty processing. Life. Many people at this time are using water soaking or rinsing practice, in fact, this practice is wrong. Practice shows that the practice of soaking in water, in addition to the salty effect is neither fast, nor good '. Often, the appearance of pickled food has been soaked in water discoloration or even dissolution of the dissolution, and its core part is still salty intolerable. This is because, when the pickled food and water contact, its surface layer of tissue will rapidly absorb water expansion. In turn, the formation of a layer of edema layer, which impedes the continued penetration of water, while preventing the release of internal salt, in a long time in the soaking, this absorbed enough water in the outer layer of the organization, will be dissolved, the taste will also become tasteless. In fact, the method of soaking salted fish and salted meat in water, in addition to salt is not thorough, more uneven. To make salted fish and salted meat quickly salty, the correct practice is. Add an appropriate amount of salt in the water, stir to make light brine, and then put the food into it for rinsing. In this way, salted fish and salted meat and soaking liquid, there is only a difference in the concentration of salt, its surface tissue will not be absorbed from the soaking liquid pure water, and then, its internal salt, will be smooth in accordance with the natural distribution of the principle of flow from the high concentration to the low concentration, quickly released to the outside. For dry and hard texture, heavy salty flavor, cured products. In order to accelerate the water infiltration, salt analysis out, can be used in soaking salted fish and salted meat in the brine, add some alkali as appropriate. With the help of alkali on the role of protein relaxation. It can effectively accelerate the softening and desalination process of salted products.
Question 9: There are experts to do a good way to teach steamed fish! Do out of the fish outside not salty inside and salty, very delicious! Whether you are in North America or in Europe, Australia, no special ingredients you can make a high level of steamed fish. Steamed fish is an ordinary home cooking, but if you make higher than the level of the restaurant, but also to my place, I tell you steamed fish production in all aspects of the secret. Go back and try, immediately you will have a "gourmet" feeling of authority.
Okay, now the lesson! Let's take a Wuchang fish for example.
Tip 1: the weight of the fish is controlled at about 600 grams, so that the size of the volume, placed in the fish plate, looks beautiful, and raw and cooked fire is good to grasp;
Tip 2: the fish cleaned up, in the body of the fish on both sides of the lard (the oil is also good), and then dipped in a little white wine (you can also try to dip some wine, and maybe create a new flavor);
Tip Third: about 50 grams of minced meat mixed with a little soy sauce, sesame oil, salt, ginger, mushrooms into the belly of the fish, not only to make the fish taste more fresh, but also to support the belly of the fish, so that the shape of the steamed fish full;
Tip 4: take a large piece of ginger, take the longest section of the longest cut into a uniformly beautiful long thin wire, the green onion to take the middle part of the (not clear, and not white, and the ginger wire and so on long) shredded (in order to attract the appetite for aesthetic appeal) on the fish plate, the fish into the plate and then on the fish, the fish, the fish, the fish, the fish, the fish, the fish, and then the fish, the fish, and then the fish, the fish. fish into the plate and then sprinkled on the fish some green onions and ginger;
Tip 5: Steamer water boiling, and then the fish into the pot (do not cool water will be the fish on the pot steam, that will smash the pot. A lot of steamed dishes are the secret of the water after the food into the pot steam);
Tip 6: steam 5 minutes that is off the fire (fire is the top secret);
Tip 7: turn off the fire, do not open the lid of the pot, the fish do not take out the pot, the use of the residual temperature in the pot, "virtual steam" for 8 minutes after the pan immediately out of the pot, and then will be pre-prepared seasoning (soy sauce, vinegar, oil) drizzle all over the pot. Then the pre-prepared seasonings (soy sauce, vinegar, oil) all over the fish (can not put salt, monosodium glutamate, in order to light, fresh and tender), and then casually put a few cilantro on the table to eat.
Characteristics: This fish is as tender as tofu, as fragrant as crab meat, light and refreshing. If you are eating with others present, you have to sneak your chopsticks into the belly of the fish as soon as possible (the most tender and flavorful part of the essence of the fish), and make the first move!
Points to add:
1, if it is steamed lotus fish or grass carp and other slightly larger fish (weight control in the 1000 grams or so), the time of steaming can be extended by 2-3 minutes, but not too long. Don't forget the "virtual steam" trick;
2, steamed slightly larger fish, you can set up two chopsticks under the fish body, so that the fish is fully cooked by heat, out of the pot, in the kitchen, quietly withdraw the chopsticks, do not let the guests find your trick;
3, you can also be adjusted, ready to finally dripping in the fish body (soy sauce, vinegar, oil) sauce in a small bowl, and then put it in a small bowl, and then put it in a small bowl.
How, this is my steamed wuchang fish true secret book, ring ring is the secret! Many people only on the minced meat and other visible details are inspired, but also forget a few points after the fact, in fact, the fire, "false steam" trick is the real secret oh.
Question 10: sea fish is too salty how to do delicious ah? 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 minced garlic)
2, dried mackerel fish head, fins, skeleton and so on, you can cook a pickled dukkha fresh soup with fresh meat pieces, sub rows, fresh bamboo shoots and whatnot.
3, with reference to the preparation of steamed fish, all kinds of seasonings and dried fish to cook together, the dried fish is cooked and fished out, put into the freezer to freeze into fish jelly, and then cut into thin slices to enjoy.
Eat less salted fish, high levels of linolite ...........
Make the salted fish into silk, and stir-fry with macaroni
Salted fish, egg and beef fried rice
Salted fish and eggplant casserole, very rice
Buy some sausage, and salted fish with salted fish to do salted fish and sausage rice, very fragrant oh.
Too many ways to do it, you can steam and eat, cook and eat, you can also fry, or fry to eat
But I prefer to eat first fried and then boiled with water a boiled, you can first fry the fish with oil into a yellow, and then add the water and seasoning, and a little bit of garlic, and then cover the pot smothered a little bit, so that a good salted fish will not be too hard, and the taste is very good
Tear with your hands, mashing is also very good
The first thing you need to do is to make sure that you have a good meal, and that you have a good meal. can, not necessarily silk la, small pieces of small pieces can also
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First soak, and soak out the salty flavor in cooking.
You can also steam
Salted Fish Eggplant Casserole
Ingredients: salted fish two two, cut grain; eggplant two, peeled, hobnail cut block or cut long strip; 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 chosen: the hot pot does not put the oil sauteed dry eggplants), the main thing is to control dry first! 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 1/8 cup Green Bean Kernels 1/8 cup Salt 1/2 tsp. Soy Sauce 1/3 tbsp. Ginger 1/3 tbsp. Sesame Oil 1/2 tbsp. White Pepper 2 tsp. Chili Oil 1/3 tbsp. Sugar 1/3 tbsp.
(1) Wash the rice and add 2 cups of water, soak it in a pot, then fry the diced salted fish in a frying pan for 1 minute.
(2) Drain the salted fish and add the rest of the ingredients to the soaked rice along with all the seasonings.
(3) Add 1/2 cup of water to the outer pot of the rice cooker and steam the ingredients in the inner pot of the rice cooker. If you use the diced vegetables with more water, the amount of water added to the rice should be slightly reduced, so that the original pot of rice will be fragrant q not soft and sticky.
Celery and salted fish rice
Ingredients: 1 cup of celery, 2 tbsp of salted fish, 2 cups of rice, 2 cups of water, 2 cups of seasoning a: 1 tsp of salt, 2 tsp of sesame oil, 1 tsp of pepper, 1 tsp of seasoning b: red wine vinegar, tbsp of sugar, 2 tbsp of sugar
Methods:
(1) Wash the rice and drain well, and soak it in 2 cups of water for 15 to 20 minutes. Prepare the other ingredients separately.
(2) Add the salted fish and seasoning a to the rice, mix well, and put it into the rice cooker to cook, and then simmer for about 15 minutes after the switch jumps on.
(3) Open the lid, add the diced celery, mix slightly with a rice spoon, then cover and simmer for about 3 to 5 minutes, then sprinkle the seasoning b evenly, mix well with a rice spoon and serve.
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Salted fish can be slightly soaked in warm water before cooking, and if conditions permit, the fish can be brushed with a soft brush. Fish head and fish belly because in the process of tanning easy to hide dirt, it is more important to clean.
The most original way to eat salted fish:
1, steamed. Top salted fish cut pieces (thickness of the thickness of the little finger thickness, want to eat how much to eat how much to cut), cleaned plate; ginger shredded, sprinkled on the salted fish, and then drizzle a little peanut oil in the top (other cooking oil can also be to peanut oil taste the best), the water boils on the pot after steaming on the 8-10 minutes on the line.
2, fry.
Salted fish cut into pieces, cleaned; ginger cut into julienne; first under the oil, and then under the ginger, and then put the salted fish up to fry, fry to ...... >>