How to choose dried small whitebait
Buy fresh whitebait, it is better to be as white as silver and transparent, and the body length is 2.5-4 cm. After picking up whitebait from the water, put it on your fingers, and the fish is soft and drooping, slightly tall and straight, without mucus. All those who meet the above conditions are fresh and high-quality whitebait.
There are three kinds of dried whitebait in the market: one is dried whitebait exposed to the sun in the net. The fish body is complete, the color is white and shiny, and its characteristics of tender meat and fresh taste are basically unchanged. It tastes no different from that of Jiewhitebait. The second kind is made by adding a little salt in the production process, because it is not easy to process immediately on rainy days. This kind of whitebait is slightly yellowish in dry color and still delicious to eat. The third is that alum is added in the production process, so that the fish body is white and opaque, tastes poor and bitter, and is weighed.
Dry whitebait is the best product with dry fish body and natural bright color. It should be noted that the color of the fish is too white to prove its high quality, so it is necessary to beware of doping fluorescent agent or bleaching agent.
The chilled whitebait or the frozen whitebait after thawing is naturally curved, and the color of the body surface is natural, without obvious abnormality; If the body surface is particularly bright and the body is straight, it may have been soaked in formaldehyde. No peculiar smell, fishy smell and particularly irritating smell are normal; Whitebait with pungent smell may contain organic chemical reagents such as formaldehyde or be polluted by other things. By finger pressing, the quality of whitebait meat is transparent and easy to break. Whitebait containing formaldehyde has a hard outer body.
The practice of silver fish meal
1. Wash the whitebait dry first, usually two or three times, and then control the dry water.
2. Spread the dried whitebait flat on the baking tray, spread a thin layer, preheat the oven 120 degrees for 20 minutes.
(The specific time and temperature depend on things. The amount depends on the moisture. We should check the baking state from time to time.)
3. The middle can be taken out and turned over to continue baking.
4. When the surface of whitebait is yellowish and feels a little dry and hard, it can be taken out of the furnace.
5. The whitebait is naturally cooled and put into a cooking machine to be broken.
6. Divide them into sealed cans and put them in the refrigerator for frozen storage; Foods eaten within a week can be refrigerated.
Note: the oven can be replaced by frying in a wok with low fire.
Steamed eggs, porridge, noodles and mixed rice can all be seasoned with this silver fish meal!
Dried whitebait and soaked hair
Note: Take it out of the freezer and let it stand for 5- 10 minutes before soaking!
1, water temperature for soaking dried whitebait: it is recommended to soak it in warm water first, and then use cold water.
2. Time for soaking dried whitebait: 15 minutes is appropriate if it is basically soaked in warm water.
3. If you want to soak the dried whitebait, you can do this: soak the dried whitebait in warm water and add a little edible baking soda (500 grams of water and 5 grams of baking soda) for 3 ~ 5 hours. Rinse with clear water, and the swollen dried whitebait is white and crystal clear, which can be scrambled eggs, cooked tofu or boiled soup.