You can follow the following steps to do a good job after practical.

1, the fish fillets (beforehand, please business cut) with spicy noodle seasoning packet, starch, egg white, a little salt, cooking wine marinade for more than half an hour;

2, garlic slices, dried chili pepper cut into 2 sections;

3, the pan into the oil, into the marinade of the fish fillets on low heat frying to 2 sides of the yellow;

4, will be pan-fried fish fillets pushed to one side of the pan, add the garlic slice burst out of the flavor;

5, continue to add dried chili pepper section fried flavor, cooking wine, add a little soy sauce, sugar, these materials with a spatula stir-fry evenly (action to be light ha, so as not to break the fish slices);

6, out of the pot before the sprinkling of spicy peanuts (along with the bag in the chili pepper crushed together into the), a little stir-fry can be;

7, tips:

(1) because the seasoning package itself is relatively salty, so in the process of salt, soy sauce do not have to add too much, to suit their own tastes prevail;

(2) frying the fish fillets do not easily turn, to be one side of the stereotypes and then fried on the other side;

(3) in order to maintain the crunchy texture of the peanuts, please add in the last into the pot, and to be quickly out of the pot.

How to cook seafood dry fish fillets

1 pan-fried fish slices after washing and drying water, with salt, ginger powder, cooking wine, white pepper, pepper, chicken marinade for 20 minutes, and then add a little dry starch and mix well standby; hot pan pour a small amount of oil, rotate the pan, so that the oil is even (can be the bottom of the pan cover and a small amount of residual oil), and so that the oil is seven minutes hot, will be deep-fried fish slices to the golden plate; Note: This is a fairly simple dish can be added to the last into the pot, and to quickly pan;

(3) to maintain the crispiness of the peanuts, please add the last into the pot, and quickly. Note: This dish is quite simple and can be eaten as a nice snack!

2 mushroom fish congee 1. rice clean, half of the fish sliced, half of the diced, sliced mushrooms (soup with boiling water, dry mushrooms better) celery diced, 2. fish with pepper, cooking wine, salt marinade for 15 minutes 3. pot of rice and water, and marinated fish diced, cook until the rice is rotten to put the fish slices, mushrooms, salt, pepper, cook for five minutes, and then add celery diced cook for one minute to put the chicken can be.

3 bad fried fish practice: the fish sliced into an inch or so, with refined salt, egg white, monosodium glutamate, wet starch slurry good; peanut oil burned to warm, will be slurry good fish slices into the frying pan, stir sliding open, fishing out of the empty oil; fungus boiled through the boiling water, fish out of the water control. Chicken broth, salt, monosodium glutamate, sugar in a saucepan on the heat, into the fish fillets. Soup slightly open into the wine, thickening, dripping chicken oil, plate dragged on the fungus

4 fish slices of mushrooms and mushrooms in soy sauce soup killed blackfish fillets, add a little cooking wine and cornstarch slurry for 10 minutes; blanch the fish fillets: Boil a pot of water, pour into the fish fillets, fish fillets discoloration seen immediately fish out; frying pan is hot, pour the oil, and then hot pour into the mushrooms and sauteed out of the water, add a tablespoon of soy sauce, stir fry, add the hot water and then add the tofu, slightly cook for 3 minutes. Add tofu, cook for 3 minutes, add fish fillets and cilantro. Turn off the heat, adjust the flavor, out of the pot can be.

5 boiled fish practice: fish slices, with cooking wine, pepper, half a tsp salt marinade; bean sprouts into the hot water with salt, scalded, laid in the bottom of the basin for spare; hot frying pan, add Pixian bean paste, ginger, garlic, anise, cinnamon stir fry; put fish head, fish steaks stir fry; heating water to boil into the fish slices; popping peppercorns, chili peppers drizzled in the fish slices can be.

6 sauerkraut fish hot pan hot oil popping pepper, ginger garlic rice, pickled rice pepper, plus cut up sauerkraut stir-fry for 3 minutes; add fish head and fish bones, cooking some yellow wine and stir-fry a little bit, add water, transferred to a large tile pot, after the boil, continue to cook for 15 minutes; maintain a large fire, the marinated fish fillets, into the pot for 2 minutes, add pepper, chicken broth, minced green onion seasoning can be.

Hope to adopt ~ ~ Thank you ~ ~

There are a lot of bags of dried sea fish, I do not know how to do to be delicious

The best way to eat dried sea fish is to steam.

Ingredients: yellow wine, ginger, green onion, oil.

Practice:

1, with boiling water to soften the dried fish.

2, drizzle off the water, put it on a plate, and then pour the yellow wine to marinate for more than 30 minutes.

3, after marinating, sprinkle shredded ginger on the top and bottom of the fish. Drizzle a little oil, you can steam on the pot, (if you do not have a steamer, you can steam in the rice cooker, you can also steam in a pot of boiling vegetables, with a lace plate stuck in the bottom of the pot, it is best to pad two iron spoons inside, and then put the plate containing the fish can be)

4, steam on high heat, 20-30 minutes can be enough, subject to a little chopped green onion before you end out of the pot can be.

5, if you eat the time to take up a little delicious fresh soy sauce, it will be more delicious.

In the supermarket to buy bags of grilled fish fillets how to eat

The kind of grilled fish fillets, belonging to the snacks ready to eat food, eat directly on the good.

Roasted fish fillets are rich in calcium, phosphorus, iron and other elements and a variety of vitamins, is high protein, low fat nutritional food.

Choosing a good grilled fish fillets is the key to quality assurance. Choose those produced from less polluted and environmentally friendly sea products are more guaranteed.

Roasted fish fillets of fish is the bigger the better, try not to buy those scattered racks of roasted fish crumbs, good quality roasted fish fillets should be a very neat a fillet, flat, flake type intact, the tissue fibers are very obvious, generally yellowish-white, color and luster uniformity, the edge of the place with a slightly burnt umber, smell of a fresh fishy smell, touch a little bit of a little bit of greasy.

Good quality grilled fish fillets is not much fish bones, fish spines or other debris, is tender and fresh fish, some grilled fish fillets in the production process added starch, flour and other substances, some also add bleach to make the color pure white, so the choice of grilled fish fillets is very important,

Dry fish fillets dry fish fillets how to make delicious

Main Ingredients

Fish maw file 250 grams Groundnut flour 4 tbsp

1 tbsp chopped scallions 2 tbsp minced ginger

1 tbsp minced garlic 1 tbsp green garlic cloves half a branch

the amount of white vitamin water Chili beans 2 tbsp

salt 1/2 tsp mushroom extract 1 tsp

sugar 1 tbsp water 240 cc

2 tbsp sesame oil 2 tsp white vinegar 2 tbsp

dry roasted Steps to prepare fish fillets

1. Coat the sliced belly with groundnut powder and deep fry for 3-5 minutes.

2. In a separate pot, add chopped green onion, ginger, garlic and green garlic cloves to the pot.

3. Pour the spicy bean curd, salt, mushroom seasoning, sugar and water into the pot and bring to a boil.

4. Pour the fish fillets from recipe 1 into the pot and cook over medium heat for 3 minutes to flavor the fillets.

5. Pour in the cornstarch to thicken the sauce, add sesame oil and white vinegar, and serve.

How to cook dried fish fillets

1, fried salted dried fish, accompanied by wine, a good meal

2, can be directly steamed, with rice. Can also be steamed with other dishes (such as button salted fish melon strips, salted fish steamed eggs, etc.)

4, to do a variety of salted fish pot (such as salted fish and eggplant pot, potatoes pot, etc.)

How to eat bags of dry sashimi?

You can follow the following steps to do a good job after practical.

1, the fish slices (beforehand, please business cut) with spicy noodles seasoning packet, starch, egg white, a little salt, cooking wine marinade for more than half an hour;

2, garlic slices, dried chili pepper cut into 2 sections;

3, the pan into the oil, into the marinade fish slices on a low flame fry until 2 sides of the yellow;

4, the fried fish slices pushed to one side of the pan, add the garlic slice burst out of the flavor;

5, continue to add dried chili pepper section fried flavor, cooking wine, add a little soy sauce, sugar, these materials with a spatula stir-fry evenly (action to be light ha, so as not to break the fish slices);

6, out of the pot before the sprinkling of spicy peanuts (along with the bag in the chili pepper crushed together into the), a little stir-fry can be;

7, tips:

(1) because the seasoning package itself is relatively salty, so in the process of salt, soy sauce do not have to add too much, to suit their own tastes prevail;

(2) frying the fish slices do not easily turn, to be one side of the stereotypes of the other side of the frying;

(3) in order to maintain the crunchy texture of the peanuts, please add in the last into the pot, and to quickly out of the pot.

How to make dried fish fillets

With the rapid development of freshwater fisheries industry and the continuous progress of fish farming technology, fish production has increased dramatically, how to make fish products on the market in a balanced manner, to solve the contradiction between the uneven supply of fish goods in the off-peak seasons and to increase the added value of fish products, so that the fish farmers not only increase production but also increase their income is a matter of special concern to the people, so the preservation of freshwater fish and the processing of freshwater fish are more and more people's attention. Therefore, freshwater fish preservation and processing have attracted more and more people's attention. Seasoned dried fish slices are made of freshwater fish as raw materials, processed, flavored, baked, crushed and pulled loose and made of freshwater fish processing products. It has the characteristics of simple manufacturing process, rich nutrition, unique flavor, easy to carry and eat, etc., which is loved by the majority of consumers. Now its processing methods are introduced as follows;

I. Processing process

Raw fish → three to go (scaling, offal, remove the head) → open slice → check the slice → rinsing → draining → seasoning penetration → spreading slice → drying → uncovering the slice (raw and dry slice) → baking → rolling and pulling the loose → inspection → weighing → packaging (finished products).

Second, the main points of operation

1. Selection of raw materials: used to process freshwater fish seasoned dried fish raw fish, generally silver carp, bighead carp, grass carp, carp, etc., seasoned dried fish quality is generally affected by the freshness of the raw fish directly, that is, the raw material fish is fresh, can be made of delicious quality of dried fish, therefore, should be used to catch the fresh or frozen freshwater fish as raw materials. Requirements for fish body integrity, odor, color and lustre normal, meat tight and elastic, the size of the raw fish is generally selected more than 0.5 kg of fish.

2. Raw material processing: first of all, the fish will be scaled, and then cut the fins on the fish body with a knife, along the pectoral fin root cut off the head. From the chest incision pull out the female fish viscera for the removal of ovaries for processing into roe. Next, the female and male fish are gilled, opened, gutted, kidney and intra-abdominal lining removed together using a fish processing machine, and then the abdominal cavity is scrubbed with a brush to remove blood and black membranes.

3. Slicing: slicing knife with a flat, thin, narrow and long sharp knife, sharp knife, generally from the head and shoulders under the knife with the skin under the thin slice, along the spine rows of bone spurs on the layers of slicing (abdominal meat is not open) (meat 2 mm thick), leaving the large bone spurs, for other uses.

4, check the slice: will open the slice with large bone spurs, red meat, black membrane, impurities, etc. Check out to keep the fish clean.

5. Rinsing: freshwater fish fillets contain more blood, rinsing is necessary, rinsing is the key to improve the quality of fish fillets. Commonly used rinsing method is to load the fish fillets into the gabion, and then immersed in the bucket scrubbing tank, with recycled water repeatedly rinsed clean. Conditions of the processing plant can be rinsing tank filled with tap water, pouring into the fish fillets, air compressor ventilation to make it tumble fiercely, wash the blood, rinsing of the fish fillets white and light, meat quality is good. Then fish out and drain.

6, seasoning: the recipe for seasoning solution is 100 parts of water, 70-80 parts of sugar, 20-25 parts of refined salt, 20-25 parts of cooking wine, 15-20 parts of monosodium glutamate. Configure a good seasoning solution, the rinsing and draining of fish fillets into the seasoning solution marinade. To 100 kg of fish fillets, add 15 liters of seasoning solution is appropriate. Add seasoning liquid marinade penetration time of 30-60 minutes, and often tossed, seasoning temperature of about 15 ℃, not higher than 20 ℃. To make the flavoring solution fully and evenly penetrated.

7. Spreading: seasoned marinated fish fillets, spread on the baking curtain or nylon net, placed, the distance between the piece and the piece should be close, the piece of Zhang should be neatly smoothed, and then put the fish (large and small slices and fragments with the) placed, such as fish slices of 3-4 slices of the fish connected to each other, fish fiber pattern should be similar to the basic, so that the fish slices molding flat and beautiful.

8, drying: hot air drying using the drying channel, drying the fillets at a temperature of not more than 35 ℃ is appropriate, drying to half-dry when it is moved to the outside of the drying channel, parked for about 2 hours, so that the fillets of internal moisture naturally diffuse outward before moving into the drying channel drying up to the specified requirements.

9, uncovered: the dried fish from the mesh uncovered, that is, the raw fish slices.

10, baking: the raw fish skin part of the fish skin down on the conveyor belt of the baking machine, after 1-2 minutes of baking, the temperature of 180 ℃ is appropriate, pay attention to the baking before the raw piece of water sprayed with an appropriate amount of water, in order to prevent scorching of the fish slice.

11. crushing and pulling loose: after baking the fish fillets by the milling machine crushing and pulling loose that is cooked fish fillets, crushing in the vertical direction of the fish fibers (i.e., horizontal crushing can be pulled loose, generally need to be pulled loose by the second time, so that the fillets of the muscle fibers of the tissue loose and uniform, the extension of the area increased.

How to do the sun-dried fish fillets to be delicious!

Raw fish is also delicious ah, if you are not accustomed to eating it is strongly recommended to cook the rice is almost good when put directly on the rice steam, rice is good fish is also good, especially fragrant

Seafood how to do a good job of drying the fish

Ingredients half a catty green onions, half a catty of dry squid, red chili pepper silk appropriate amount of salt a little bit of sesame oil a little bit

Practice 1.

2. Dry squid soaking wet cut wire strips.

3. Start a frying pan first big fire fried squid about eight minutes cooked, into the red pepper and salt, sesame oil and other seasoning, and finally add the green onion section dress up fried that is complete.