The most primitive way to eat salted fish:
1, steamed.
Cut salted fish into pieces (different thickness, as much as you want), wash and plate; Shred ginger, sprinkle it on salted fish, and pour some peanut oil on it (other edible oils are ok, peanut oil is the best). Boil and steam for 8- 10 minutes.
2. Fried food.
Dice salted fish and wash; Shred ginger; Add oil first, then shredded ginger, and then fried salted fish until golden on both sides.
You can cut all the remaining salted fish, put them in a glass container and soak them in edible oil (preferably peanut oil). This is known as "salted fish in oil", but it is a better way to preserve salted fish. When you want to eat, you can always take it out and steam or fry it. Soak it first, then cook it when it is salty.
It can also be steamed
Salted fish eggplant pot
Materials:
Salted fish in pairs, diced; Two pieces of eggplant, peeled, cut into pieces with a hob or cut into strips; Garlic powder and Jiang Mo are appropriate; Chop several pieces of fermented soybean;
Exercise:
1, the eggplant is oiled in 70% hot oil (the picture can be economical: the eggplant is not fried in a hot pot), mainly to control the excess water in the eggplant first;
2. Stir-fry ginger slices, minced garlic and lobster sauce in a wok, add salted fish and cook wine; Add eggplant, add a little salt, sugar, soy sauce and spiced powder to taste, stir-fry for one or two minutes until all the materials are uniform, add a small cup of broth or water to the casserole, stew for five minutes until the juice thickens, add a few drops of sesame oil, and add chopped green onion or minced garlic.
Steamed pork belly with salted fish
Materials:
Sun-dried salted fish (such as pepper, sausage, preserved fish, pomfret, etc.). ) is about 100g, and the best pork belly is 150g.
Material adjustment:
Ginger 15g, onion 15g, salt 5g, pepper ring 20g, sugar 5g, steamed fish sauce 1 teaspoon, and raw flour 15g.
How to do it:
1. Wash salted fish with clear water and cut into pieces.
2. Cut the pork belly and marinate it with soy sauce, sugar, salt, oil and raw powder.
3. Put the main ingredients in a steaming pan, add onion, shredded ginger, pepper rings, steamed fish sauce and sugar, mix and steam in a drawer for about 10- 15 minutes.
Put the main ingredients in a steamer, add onion, shredded ginger, pepper rings, steamed fish sauce and sugar, mix and steam in a drawer for about 10- 15 minutes. Add sesame oil to the pot and serve.
Salted egg fried rice
Materials:
Salted fish, chicken breast or drumstick, rice, chopped green onion, a little shredded ginger.
Exercise:
1, salted fish and chicken are cut into small pieces, and salted fish is better.
2, put oil, shredded ginger, fried salted fish and chicken.
3. Stir-fry rice (in fact, it is the best taste to let the leftovers pass through the refrigerator). Stir-fry until the rice is scattered one by one, then put the salted fish and chicken in and stir-fry, evenly sprinkle with chopped green onion, stir-fry until the fragrance is overflowing, and then serve.
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 tablespoon of diced carrots 1/3 cups of diced mushrooms 1/4 cups of corn kernels 1/8 cups of green beans1/. 3 tablespoons ginger juice 1/3 tablespoons sesame oil 1/2 tablespoons white pepper 2 tablespoons spicy oil 1/3 tablespoons sugar 1/3 tablespoons.
[production process]
(1) Wash the rice, add 2 cups of water, soak in the pot, and put the diced salted fish in the frying pan 1 min.
(2) After the diced salted fish is slightly drained, the diced salted fish, together with other materials and all seasonings, is put into a pot soaked with rice and stirred evenly.
(3) Add 1/2 cups of water 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, and eat them with a little stirring. If the diced vegetables used contain a lot of water, the amount of water added during cooking should be slightly reduced, so that the cooked rice in the original pot will be fragrant but not soft and sticky.
Celery salted fish rice
Materials:
Diced celery 1 cup diced salted fish 2 tablespoons white rice 2 cups water 2 cups seasoning A: salt 1 teaspoon sesame oil 2 teaspoons pepper 1 teaspoon seasoning B: red wine vinegar 2 teaspoons sugar.
Exercise:
(1) Wash and drain the rice, and add 2 cups of water to soak 15 ~ 20 minutes. Other materials shall be prepared separately.
(2) Add diced salted fish and seasoning A into the rice, stir it slightly and cook it in an electric cooker. After the switch is switched on, stew for 15 minutes.
(3) Open the pot cover, add the diced celery, stir it with a rice spoon, then cover the pot cover, stew for about 3-5 minutes, then sprinkle seasoning B evenly, stir it with a rice spoon and serve.
Salted fish barbecue
500g of salted fish back meat, 500g of pork leg meat, soy sauce, sugar, chopped green onion and Jiang Mo.
1. Wash and dice salted fish; Pork is also cut into similar pieces and marinated in soy sauce 15 minutes or so.
2. Heat the oil in the wok, add the ginger slices, the meat slices turn red, then add the fish pieces, add water and bring to a boil, then simmer for 40 minutes, add some sugar and sprinkle with chopped green onion, and continue to simmer for 5 minutes.
Steamed tofu with salted fish
Material: 1 box of tender tofu. Salted fish 1. Pork belly 40 grams. 1 shredded pepper. 2 slices of ginger. 2 tablespoons seasoned soy sauce. 1 tbsp rice wine.
Production:
1. Remove the head and tail of salted fish, slice the fish on both sides and cut into 8 pieces for later use.
2. Cut the tofu into 1 cm thick slices.
3. Shred pork belly.
4. Shred pepper and ginger.
5. First put the tofu on the bottom of the plate, then put the salted fish, and sprinkle the pork belly, pepper and ginger in the middle. Add 2 tablespoons oil to the seasoning and mix well. Pour over the fish and steam over medium heat 15 minutes.