We know that there are fresh and frozen yellow croaker, but at the same time there are dried yellow croaker, large yellow croaker and small yellow croaker. No matter which one is the same, many people like to eat small yellow croaker, but some people like to eat large yellow croaker. The methods are different, and the taste and nutrition are actually similar. Dried large yellow croaker can also be used to make all kinds of food. When making food, you should soak it first.

Method 1

1. Brush dry Pseudosciaena crocea and soak for 5 minutes

2. Cut into pieces

3. Add onion, ginger and garlic

4. Monosodium glutamate and soy sauce. Cooking wine

5. Put hot oil and pepper on the fish while it is hot

6. Steam it in the pan

7. Take it out of the pan

Practice 2

Cuisine and efficacy: vegetarian cuisine in Beijing cuisine: making materials of crispy fried dry fried large yellow croaker: main ingredients: 24 grams of eggs

Accessories: 25 grams of peas and 3 winter bamboo shoots. 2g of wheat flour and 3g of bread crumbs

Seasoning: 3g of salt, 3g of salt and pepper, 1g of soy sauce, 2g of monosodium glutamate, 1g of ginger, 25g of sesame paste, 4g of peanut oil and 2g of white sugar

Features of dry fried Pseudosciaena crocea:

Realistic modeling, golden color, crisp skin and tender meat.

Dry frying of dried Pseudosciaena crocea:

1. Knock 12g eggs into a bowl, add flour, refined salt, wet starch and a little water to make a thin paste;

2. Clean winter bamboo shoots, water-borne mushrooms and water-borne Tricholoma are all cut into filaments;

3. The oil gluten is first broken into two halves with a knife, then scalded in boiling water, drained and cut into pieces;

4. Bring the wok to high heat, scoop in peanut oil, heat it to 7%, add Jiang Mo, winter bamboo shoots, mushrooms, dried mushrooms, oil gluten and fresh peas, add 75 ml of white soup, soy sauce, monosodium glutamate and white sugar and fry until cooked;

5. When the soup is almost exhausted, pour 5g of diluted wet starch, stir well, pour it into a bowl, add sesame paste and wet starch, and mix well to make stuffing;

6. Knock 12g of eggs into a bowl, stir them into an oil pan and spread them flat. Put the stuffing on half of the egg skin and spread them into a fish shape with a length of about 21cm, a width of 6.6cm and a thickness of 1.2cm, with two pointed ends.

7. Turn the other side of the egg skin over and cover it on the fish;

8. The edges of the egg skins are glued together with thin paste, tucked under the "fish body", and then molded, and first kneaded into a dry shape of large yellow croaker;

9. Press the "fish ridge" and "fish tail" into the shape of dorsal fin, and carve the knife pattern;

1. Carve a semicircular "fish gill" on the head and stick it with a "fish eye" made of winter bamboo shoots and mushrooms;

11. After the whole "dried Pseudosciaena crocea" is molded, put it in a greased pan, steam it in a drawer for about half an hour, take it out and let it cool, then spread the batter evenly on both sides and stick it with bread crumbs;

12. Return the frying spoon to low heat, add peanut oil, heat it to 4%, put in the "dried large yellow croaker", fry it until golden brown, and then take it out;

13. First cut it with a knife from beginning to end, then cut it into 1.5 cm wide inclined blocks, put it on a plate, align the knife edges, keep the fish shape intact, and sprinkle with pepper and salt.

Method 3

Braised dried Pseudosciaena crocea

Raw materials: 1 dried Pseudosciaena crocea

Seasoning: 15g of soy sauce, 8g of Shaoxing wine, 5g of salt and sugar, 5g of tomato sauce, 5g of pepper, 8g of monosodium glutamate and sesame oil, 1g of wet starch, 5g of onion, ginger slices, onion and green pepper slices.

Production: 1. Slaughter the dried Pseudosciaena crocea, remove its internal organs from its abdomen, then remove scales and gills. After washing the fish, put a Chinese character knife with a depth of 2 cm on it at an oblique angle of 45 degrees, add 4 grams of Shaoxing wine and 2 grams of salt, and marinate for 2 minutes. 2. Put 3g of salad oil in an oil pan, heat it to 5% heat, add 2g of onion, 2g of ginger slices and 2g of onion, stir-fry until fragrant, then add dried large yellow croaker and fry for 2 minutes, then cook 4g of Shao wine, 3g of salt, tomato sauce, monosodium glutamate, sugar, soy sauce and pepper, and add 35g of clear water to stew for 6 minutes. 3. Put the remaining onion, ginger, onion and green and red pepper slices into salad oil with a heat of 5% and slide it for 1 minute, then take it out and cover it on the dried large yellow croaker.

characteristics: bright red color, salty and soft taste.

Method 4

Dried large yellow croaker with cabbage

Dried large yellow croaker with cabbage, also known as dried large yellow croaker with soup, is a famous dish with local characteristics in Ningbo.

Dried large yellow croaker with pickled cabbage is very particular about the selection of materials and production. Select dried Pseudosciaena crocea, clean it, and make a few cuts with a knife on the thick meat on both sides of the back. Cut the pickles pickled with locally grown potherb mustard into powder, and slice the winter bamboo shoots for later use. Then, fry the dried Pseudosciaena crocea in oil until both sides are slightly yellow, cook in yellow wine, cover and stew for a while, then add water, ginger, snow vegetables, bamboo shoots, salt and monosodium glutamate, boil with strong fire, then simmer for a few minutes, and when the soup is milky white, sprinkle some chopped green onion, then put it into a bowl, and pour the soup into the bowl.

The dried meat of Pseudosciaena crocea is tender and has little bone, and it has been known as "trivial golden scale nephrite paste" since ancient times. Sauerkraut pickles, crisp and tender in texture, are delicious and have a special fresh flavor. Dried large yellow croaker with these two main ingredients has the characteristics of tender fish, strong flavor, fresh mouth and rich nutrition, which is favored by diners.

All kinds of delicious, nutritious, healthy and hygienic dried Pseudosciaena crocea have succeeded in this way. If you learn how to do it yourself, you can be a family member at home at any time. This dish is a food that men, women and children like to eat, and it is also suitable for eating. As we all know, eating fish often will make you smart, which is true, because the nutrients in fish are particularly high, and eating fish often has the function of nourishing the brain.

How to choose dried fish

First-class dried fish

The appearance is complete, the meat quality is hard and elastic, the color is white or slightly yellowish, the texture is dry and even, the knife edge is smooth, the scales are intact and close, and the water content does not exceed 4%; Dried salted fish has inherent fragrance, and the salt content in fish should not exceed 2%.

The second-grade dried fish

has complete appearance, solid and clean meat, yellow body color, even drying, smooth knife edge, slightly flaking scales, slightly fishy smell, and the water content of fish meat does not exceed 4%; The salt content of dried salted fish does not exceed 2%.

The appearance of the third-grade dried fish

is not complete, the fish is slightly soft and prickly, the body color is yellow, the knife edge is not smooth, the scales are partially peeled off, there is no odor, and the water content and salt content of the fish are not up to the standard.

The above are the general skills for purchasing dried fish, but for different kinds of dried fish, there are some special tips besides the above methods:

Dried yellow croaker: the meat quality of high-quality dried yellow croaker is tight and not soft, silky, clean and shiny, fragrant in smell and not oily.

dried cuttlefish: a good dried cuttlefish is complete in shape, bright and clean in color, flat and generous in flesh, brownish red and translucent, with a clear fragrance. Those with black spots, white powder on the surface and dark red on the back are defective products.

dried abalone: the top-grade dried abalone should be oval ingot-shaped, with flowers on the side and protruding in the middle. It is large and fat, with a diameter of more than 3 cm, flat and full of dryness, reddish in meat color, moist but not damp, with a little frost, and its taste is fresh and light. Small size, black spots or moth-eaten, pinkish white surface and dark red back are defective products.

How to choose dried whitebait

To buy fresh whitebait, it is better to be as white as silver and transparent, with a body length of 2.5-4 cm. After picking whitebait from the water, put it on your fingers, and the fish will be soft and droopy, 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 intact, the color is white and shiny, the characteristics of tender meat and fresh taste are basically unchanged, and 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.

The dried whitebait is the best one with dry body and natural bright color. It should be noted that the color of the fish is too white, which does not prove its high quality. Therefore, 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 body surface color is natural, with no 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.

introduction of dried whitebait

dried whitebait

whitebait, namely sea dragonflies, is slightly transparent, only about 3 cm long, and has no scales. It has always been used as a whole food (that is, the internal organs, head and wings are not removed, so it can be eaten as a whole), and the whole food is recognized by international nutrition as a natural "longevity food" at present.

nutritional analysis

whitebait is a high-protein and low-fat food, which is also suitable for patients with hyperlipidemia. Traditional Chinese medicine believes that it is sweet and flat in taste, good at nourishing the spleen and stomach, and can spread the lung and induce diuresis, and can treat spleen and stomach weakness, lung deficiency, cough and fatigue.

Suitable for people

Edible for all people

Especially suitable for people with weak constitution, insufficient nutrition and indigestion; Suitable for hyperlipidemia, spleen and stomach weakness, lung deficiency cough, fatigue and other diseases.

dietotherapy

whitebait is sweet in taste and flat in nature, and belongs to spleen and stomach meridians;

It has the functions of moistening lung, relieving cough, nourishing spleen and stomach, dispersing lung qi and promoting diuresis;

It can be used to treat spleen and stomach weakness, lung deficiency, cough and fatigue.

practice

spicy dried whitebait

nutritional value of dried fish

dried fish not only has the function of hematopoiesis, but also has the function of enhancing human metabolism. Therefore, we can know how high the nutritional value of dried fish is. Then the nutritional value of dried fish is not only reflected in these two aspects, but also has other functions. Let's take a closer look at the nutritional value of dried fish!

1. Traditional Chinese medicine believes that the nutritional value of some dried fish can also be reflected in the functions of nourishing the spleen and stomach, benefiting the lungs and inducing diuresis, and treating spleen and stomach weakness, lung deficiency, cough and fatigue. For example, dried fish can also be eaten with ingredients such as pork tripe. This has the effect of dispelling cold and invigorating stomach, and eating with different ingredients not only reflects the nutritional value of dried fish. For some friends with stomach problems, it is a good choice to achieve the purpose of treatment by not taking medicine.

2. Dried squid in dried fish is rich in amino acids needed by protein and human body, and it is also a low-calorie food containing a lot of taurine. It can inhibit cholesterol content in blood, relieve fatigue, restore vision and improve liver function. The polypeptide and minerals such as selenium contained in it have antiviral and anti-radiation effects.

3. The nutritional value of dried fish is quite high. It is rich in calcium, phosphorus and iron, which is very beneficial to bone development and hematopoiesis and can effectively treat anemia.

4. The nutritional value of dried fish is not only reflected in its own value, but also can be mixed with other ingredients to make various delicious dishes. Different dishes also have different nutritional values. Dried fish can be mixed with leeks, pig's trotters, garlic, ribs and other ingredients. These dishes are sweet and salty, and have the functions of invigorating qi, strengthening tendons, nourishing liver and kidney, nourishing blood vessels, relieving stranguria, promoting pregnancy and regulating menstrual blood.

heat of dried fish

what is the heat of dried fish? I believe many people who pursue health or want to lose weight want to know. The average calorie of dried fish is 33 calories, which contains nutrients such as fat, cholesterol, sodium salt, carbohydrates, protein, calcium and so on.

Therefore, the calories of dried fish are relatively high, and eating more is actually no different from eating fat. Eating more will not only affect your health, but also increase your fat intake, leading to obesity. Therefore, eating dried fish in moderation has little effect on weight, but don't eat dried fish too much to avoid losing your shape.

In addition to high calorie, dried fish also contains a lot of nitrosamines, which are a strong carcinogen and are produced by the combination of protein decomposition products and nitrite. Occasionally eating a small amount of dried fish will not cause harm, but if you often eat dried fish too much or the raw materials for processing dried fish are not fresh, it will lead to excessive intake of nitrosamines.

Therefore, although dried fish can help supplement protein, it is high in calories and contains certain nitrosamines. These are harmful to the human body. Mothers should never be greedy and do things that hurt their health.

nutritional value of dried fish

There are many ways to make dried fish, which can not only be steamed, but also be cooked with other ingredients, such as various green vegetables. This combination will not only make dried fish more delicious, but also make it healthier to eat. Let's take a look at how three kinds of dried fish are done!

spicy fried dried fish

materials: dried fish, peanut oil, salt, minced garlic, chilli sauce and pepper.

Practice

1. Soak the dried fish in clear water for one hour, then wash it and drain it.

2. Pour a little oil into the pot, pour the drained dried fish into the pot and stir-fry for about 5 minutes, then pour it into the plate.

3. Add a little oil to the pan, stir-fry chili sauce and pepper, then add dried fish and stir-fry twice, add salt according to taste, and pour minced garlic before taking out.

stir-fried dried fish with lobster sauce

materials: dried fish, green pepper, red pepper, onion, ginger slices, lobster sauce, garlic (minced), peanut oil, Shaoxing wine, salt, sugar and chicken powder.

Practice

1. Wash the dried fish and soak it in clear water for a while;

2. Wash the green pepper, red pepper and onion, slice them for later use, and wash the lobster sauce for later use;

3. Heat wok and add oil, saute ginger slices, lobster sauce and garlic, add dried fish, splash Shao wine, stir-fry over high fire until cooked, add green pepper and red pepper, season with salt, sugar and chicken powder and stir well.

Steamed dried fish

Dried fish is mainly eaten by steaming, and it is also used for cooking rice. When you use it to cook rice, you usually add bacon, ribs and other materials, which is more "harmonious". Among many kinds of dried fish, the dried fish in salty and fresh waters is the best. The excellent dried fish is moderately salty, sweet and fresh, and the salty ones are inferior, and the tongue seems to lose consciousness after eating. In addition, because the preserved fish is salted with salt, it should not be preserved for too long, so fresh preserved fish should be chosen.