Practice of dried salted noodle fish 1. Practice 1: soak the noodle fish in clear water for ten minutes first, to remove the salty taste, and soak some and wash it more cleanly. A little onion and ginger, sliced garlic, and sliced pepper obliquely. Stir-fry onion and ginger in hot oil until fragrant, and add bread and fish with controlled moisture to stir fry. Stir-fry until the fish turns a little pale, add the pepper and stir fry. When the water is almost dry, add the soy sauce (the noodle fish has a slight salty taste after soaking, no need to add salt) and garlic slices, and stir fry until there is no water. Add a little chicken essence to taste and take out the pot.
2. Method 2: First, wash and drain the noodle fish, cut the onion into chopped green onion, and cut the ginger into Jiang Mo. Beat two eggs, add salt, chicken essence, chopped green onion, a little pepper and a little cooking wine and mix well. Take the oil pan, heat the oil, and stir-fry it in Jiang Mo. Pour in dried noodle fish, add oil, remove and mix well with egg liquid. Heat the remaining oil in the pan. When the oil is hot, pour the whitebait egg liquid into the pan. When the egg liquid is slightly solidified, stir fry with a spatula for two or three minutes.
3. Practice 3: Dry clean the noodle fish, then soak it in clear water to remove the salt. Wash celery and cut into sections. Boil the water. Cut the onion and ginger for later use. Hot oil, pepper, onion, ginger into the pot to smell. Then add a spoonful of bean paste and stir-fry until fragrant. Celery into the pot. Blanch celery in water, don't fry for too long, stir fry a little, and add dried noodles and fish. Stir-fry for about 2 minutes, until the dried noodles and fish are thoroughly fried and colored, then serve.
Nutritional value of noodle fish 1. Noodle fish is mainly produced along the coast of Bohai Sea and Yellow Sea in China, also known as silver needle fish. It is rich in protein, polyunsaturated fatty acids and minerals such as calcium, phosphorus, potassium and sodium. It is a nourishing product, and it is a good calcium supplement product when it is dried into dried fish and eaten in soup. It is suitable for pregnant women and children in growth and development. For the elderly and patients with diseases such as osteoporosis, you can also choose to eat noodle fish to supplement the lack of calcium intake.
2. Noodle fish is especially suitable for people with weak constitution, malnutrition, dyspepsia, hyperlipidemia, spleen and stomach weakness, cough due to lung deficiency, fatigue and other symptoms. Noodles fish is a kind of fish rich in calcium, high in protein and low in fat, and basically has no big fishbone, so it is suitable for children.
3. The noodle fish is sweet and flat, and belongs to spleen and stomach meridians; It has the effects of moistening lung and relieving cough, nourishing spleen and stomach, benefiting lung and promoting diuresis; It can treat spleen and stomach weakness, lung deficiency, cough and fatigue. Especially suitable for people with weak constitution, insufficient nutrition and indigestion. In addition, noodle fish is a high-protein and low-fat food, which is also suitable for patients with hyperlipidemia.