Practice:

1 Soak the small dried fish in clear water for one hour, then wash it (wash it several times, and there is sand in it), and drain it.

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

3. Pour a little oil into the pot, saute the spicy sauce and tree pepper, then add the dried fish and stir fry twice, add salt according to the taste (the dried fish itself has salinity), and pour the minced garlic before taking out the pot.

Salted dried fish practice:

If the fish is big and salty, you can burn pork belly or row it straight without salt.

Cut into pieces, put oil in the pan, stir-fry the meat first, then add the fish, stir-fry, add cooking wine, add water to sink the fish, and use low fire (keep the water boiling) 1-2 hours, as long as you feel rotten, drain the water with high fire, not too dry, add pepper, a little monosodium glutamate, a little sugar and a little chives. End.

1, dried herring, cut into pieces and steamed to eat the most delicious. Add cooking wine, ginger and shallots before steaming. You can add a little salad oil. (If it is dried fish of marine fish, add minced garlic.)

2, herring's dried fish head, fins, skeleton and the like, you can cook a pickled soup with fresh meat, ribs and fresh bamboo shoots.

3. According to the preparation of steamed fish, cook all kinds of seasonings and dried fish together, remove the dried fish after cooking, put it in the refrigerator to freeze it into fish jelly, and then cut it into thin slices to enjoy.

Eat less salted fish, which is high in subacetate. ...........

Shred the salted fish and fry it with the cabbage.

Fried rice with salted fish, eggs and beef

Salted fish and eggplant pot, very delicious.

Buy some sausages and cook salted fish sausage rice with salted fish. It's delicious. .

There are too many ways to do it. You can eat it steamed, boiled, fried or fried.

However, I prefer to eat fried fish first and then boiled in water. You can fry the fish in oil until it is yellow, then add water and seasoning, and add some garlic sprouts, and then cover the pot to suffocate it. This will make the salted fish not too hard and taste good.

Tear it by hand and mash it, not necessarily silk, but small pieces can also be used

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Soak first, and then cook when it is salty.

It can also be steamed

Salted fish and eggplant pot

Ingredients: salted fish, diced; Two pieces of eggplant, peeled, cut into pieces by hob or cut into long strips; Appropriate amount of minced garlic and ginger; Chop several pieces of fermented soybean;

Practice:

1, eggplant is oiled in 70% hot oil (save trouble and save money: stir-fry eggplant in hot pot without oil), mainly to control the excess water in eggplant first;

2. Stir-fry ginger slices, minced garlic and lobster sauce in a frying pan, add salted fish and stir fry, and then cook wine; Add eggplant, add a little salt, sugar, soy sauce and allspice powder to taste, stir-fry for one or two minutes until all the materials are even, add a small cup of broth or water into the casserole, stew for five minutes, thicken the juice, add a few drops of sesame oil and add chopped green onion or garlic.

Salted fish original pot rice

Diced salted fish 1/2 cups of rice, 2 cups of water, 2 cups of diced chicken 1/4 cups of minced garlic 1 3 cups of diced mushrooms 1/4 cups of corn kernels 1/8 cups of green beans/kloc-0. Kloc-0//3 tablespoons ginger juice 1/3 tablespoons sesame oil 1/2 tablespoons white pepper and 2 tablespoons spicy oil 1/3 tablespoons sugar 1/3 tablespoons [production process]

(1) Wash the rice, add 2 cups of water, put it in the pot for soaking, and put the diced salted fish in another oil pan for stir-frying 1 minute for later use.

(2) After the diced salted fish is slightly drained, the diced salted fish, together with other materials and all seasonings, are added into a pot soaked in rice and mixed evenly.

(3) Add water 1/2 cups (except the weight) to the outer pot of the rice cooker, steam the materials in the method (2) in the inner pot of the rice cooker, take them out, mix them slightly and serve them. If the diced vegetables used contain more water, the amount of water added in cooking should be slightly reduced, so that the cooked original pot rice will be fragrant and not soft and sticky.

Celery salted fish rice

Ingredients: celery diced 1 cup salted fish diced 2 tablespoons white rice 2 cups water 2 cups seasoning A: salt 1 teaspoon sesame oil 2 tablespoons pepper 1 teaspoon seasoning B: red wine vinegar 2 tablespoons sugar.

Practice:

(1) Wash and drain the rice, add 2 cups of water to soak15 ~ 20min for later use. Other materials are prepared separately.

(2) Add diced salted fish and seasoning A into the rice, mix well a little, put it in an electric cooker and cook it. After the switch jumps, stew it for 15 minutes.

(3) Open the lid, add the diced celery, stir it a little with a rice spoon, then cover it, stew for about 3-5 minutes, then sprinkle seasoning B evenly, and mix it well with a rice spoon before serving.

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Salted fish can be slightly soaked in warm water before cooking. If conditions permit, you can brush the fish with a soft brush. Fish heads and fish bellies should be cleaned because they are easy to hide evil in the sun-drying process.

The most original way to eat salted fish:

1, steamed.

Cut the salted fish into pieces (the thickness is small and the thickness is small, and cut as much as you want), wash and plate; Shred ginger, sprinkle it on salted fish, and then pour some peanut oil on it (other edible oils are also acceptable, with peanut oil having the best taste). After boiling, steam it in a pot for 8- 10 minutes.

2. fry.

Dice salted fish and wash; Shred ginger; Add oil first, then shredded ginger, then fried salted fish until both sides are golden.

You can cut all the remaining salted fish, put them in glass containers and soak them in edible oil (preferably peanut oil). This is the well-known "salted fish in oil", but it is a better way to preserve salted fish. You can take it out and steam or fry it at any time when you want to eat it.

|||| Ghost Emperor Pluto replied:

1. Raw material conditioning. Except for the direct salting of the fish body, the conditioning of other raw fish needs to be processed through various processes. For fish tube products with hidden fish, the internal organs are directly removed from the gills of raw fish, or the abdomen is cut open to reduce the internal organs. For fish products, except for fish with thin abdominal muscle layer (such as sardines), the back is usually cut open and the head is generally not removed.

2. wash with water. The conditioned raw materials are dipped in clear water or washed in slow running water, and the dirt attached to the raw materials is removed by washing, and the mucus and blood on the fish surface are removed as much as possible. Especially dirty blood has an influence on the color and luster of products, so blood removal must be very thorough.

3. salted. Washing with water, draining and salting. Salting methods include dipping fish in salt water, mixing salt with solid salt sprinkled or coated on fish, and salting fish in shaking concentrated salt water, which is called semi-dipping method and so on. The purpose of salting is to make the salt penetrate into the fish body by soaking in salt water, at the same time, take away the water in the fish body, make the raw fish have suitable salty taste and unique taste, and prolong the storage time.

According to the species (characters, sizes) of raw fish, the requirements for products (salt content and dryness), appropriate methods and conditions are adopted for salting. Generally speaking, it is suitable for salted and dried fish by salting, and fresh salted and dried fish by dipping. The salt spraying method should be10 ~ 20% of the fish's weight, the concentration of salt solution should be 5 ~15%, and the salting temperature and time should be balanced.

4. Puncture. When the size of the raw fish is small, several or even 20 fish can be connected by puncturing with bamboo sticks, wormwood cores and plastic thin sticks. Puncture methods include eye puncture through the eyes; Cheek puncture from gills through oral cavity; The needling method through the chin and so on.

5. Desalting. Salted raw materials and punctured salted raw materials are directly immersed in clean water or dipped and washed in slow running water to remove salt. When drying after desalting, in order to prevent the salt concentration on the surface of fish from being too high and the color and luster of products from deteriorating, the salted fish by immersion method and semi-immersion method should be washed with water before drying.

Step 6 dry. The desalt and washed raw material are spread flat on that bamboo hat, or the puncture product is directly hung on the frame for drying. There are two drying methods: solarization method and mechanical method, each of which has its advantages and disadvantages. Recently, mechanical method has been widely used, and both of them are properly used.

The solarization method is a method of drying by using the sun and wind, which costs little for drying, which is its biggest advantage. However, in addition to having a large outdoor drying room, drying is easily restricted by meteorological conditions, which is its disadvantage. When the weather is bad, it is not easy to dry intelligently. Even if it is dried, the quality of the product is poor, and sometimes the fish body often deteriorates. Therefore, it is used more in the seasons of sun drying, general air drying and low temperature. The mechanical drying method has the advantage that it can be processed at any time, although the equipment and drying expenses are high. Dryers have hot air type and cold air type. The applicable temperature of hot air type is 25 ~ 30℃, and that of cold air type is about 20℃. It is ideal to control the temperature at 20℃ in high temperature season.

The drying process can be divided into the initial drying in which the water on the surface of the fish body is removed and the complete drying in which the water is completely removed after the fish body is continuously dried. The drying speed should be controlled faster at the initial stage, but not too fast during the complete drying process, so that the processing is ideal and the quality products can be obtained. Therefore, the hot air mechanical method is used in the initial drying process or the sun exposure method is used when the meteorological conditions are suitable, but the cold air mechanical method is used in the complete drying process.

In addition, when drying large-sized raw fish, if it is dried continuously, the result can only be that the surface of the fish is dry, and the products with uneven drying degree appear in quality. Moreover, the danger of corruption is likely to occur from the inside. When this happens, when the drying reaches a certain level, the drying treatment should be stopped, and it should be left under natural conditions for some time to allow the water in the raw materials to distribute evenly before drying, so as to prevent the fish from being dried unevenly.

7. Packaging and storage. Products can be packaged into various suitable specifications, and according to the dryness and salt concentration of products, products can be refrigerated or even frozen for storage.

Quality standard Quality is evaluated from five aspects, but appearance and taste are the main evaluation contents. Appearance refers to neat appearance, clean surface, unique freshness or ideal color and luster. On the one hand, it is best to have a moderate salty taste and a unique physical taste. Among them, the evaluation of food taste is related to consumers' hobbies. But in terms of ingredients, the salt content is related to water. Suitable for salted and dried products, the water content must be kept within 30 ~ 38%, which is the requirement that preserved salted and dried products must meet, and the salt content is 3 ~ 22%. In addition, there are some products with slightly higher salt content. On the one hand, the moisture content of fresh salted and dried products is 55-75%, which is relatively large. Just reducing the moisture content of fresh raw materials by a few percent can be considered as people's hobby for high-moisture products. In addition, the salt content is1~ 3.8%, but most of it is about 2%. From the point of view of taste, it is generally considered that the salt content is about 2%. However, it is felt that the salty taste of food is mainly caused by the salt concentration on the surface of food, so it is necessary to adjust the salt content to the appropriate level for the taste of salted and dried products if you like low-salt food.