2, fry. Salted fish cut into pieces, cleaned; ginger cut into julienne; first under the oil, and then under the ginger, and then put the salted fish on the frying, frying until both sides of the golden brown can be.
The rest of the salted fish, you can cut them all, in a glass container, pour into the cooking oil (preferably peanut oil) soak, which is the famous "oil dip salted fish", is to save the salted fish is a better way. To eat at any time you can take out steamed or fried.
Dry fish first soaked in water for a day, purpose one: soak off excess salty flavor, purpose two: soaked dry fish soaked soft for easy to cut, and easy to clean, because, dry fish by the wind and the sun after the appearance of more dust. The next step in burning fish: in a hot pan into the onion, ginger, anise, pepper fryer, fry the aroma, into the fish stir fry, about 3 minutes, add sugar, cooking wine, a small amount of red soy sauce, and then into the fish one-third of the amount of peanut rice and water with a high fire boil, (peanut rice beforehand, soaked in water for about 1 hour or so) and then, with a small fire and then slowly cook, not only the taste of fish, and the flavor of peanuts is very tasty, but also the peanuts, and the taste of fish. If you like spicy food, you can also put chili peppers in the frying pan.
Problem 2: pickled air-dried walleye eating First prepare the materials needed
Ingredients Main ingredients air-dried grass carp 1 Seasoning
ginger moderate amount of dry chili pepper moderate amount of wine moderate amount of sesame oil moderate amount of green onions moderate amount
Specific method:
1, green onions and ginger shredded, they will be spread on the plate
2, take a piece of air-dried fish, rinse with water and put it into the plate. Rinse with water and put it on the plate
3, add cooking wine and red pepper
4, on the pot on high heat steaming for eight minutes
5, take out the fish, pour off the water inside
6, freshly shredded green onions and ginger spread on the fish
7, the pot is hot a little sesame oil, drizzle it over the fish while it is hot and you can
Tips
1, the fish is marinated, this dish in the production process do not need to add salt.
2, do not like to eat spicy friends chili can not put.
3, steam the fish when the water in the plate to pour, this can reduce the fishy flavor of the fish.
A piece of fish was divided into two times I did, each time this amount is just right, and the practice is quite simple, only three steps time-consuming eight minutes you can eat the fragrant fish Luo! The first step is to steam, the second step is to pour out the water in the steamed fish, the third step is to add ginger and green onion shredded with hot sesame oil a shower can be
Eat healthy:
1, the grass carp is rich in unsaturated fatty acids, beneficial to the blood circulation, cardiovascular patients good food;
2, the grass carp is rich in selenium, often eaten with the effect of anti-aging, skin care, and also a certain
2, the grass carp is rich in selenium, often eaten with the effect of anti-aging, skin care, and also on tumors, the selenium is also a good food. There is a certain
Through the above introduction must have been on the air-dried fish eating method has a lot of understanding. In fact, this kind of air-dried grass carp is not only very easy to store on our body is also very good, if the family has a loss of appetite we can give him to do on a air-dried grass carp to eat. It has a very good appetizing effect.
Hope to adopt
Question 3: How to make a good pickled fish Hello!
The marinated grass carp can be cut into pieces, the oil temperature burned to seventy percent of the heat into the frying into both sides of the golden brown, and then sheng up.
Then put some oil, put onion, ginger and garlic, burst incense, according to personal taste can put some red pepper or green pepper, and then put the fish pieces, put a bowl of water, cover the pot, the juice is almost less dry when put some seasoning such as thirteen spices, cooking wine, soy sauce, and finally put the cilantro and vinegar, sheng up on the right, we are home to eat this way, it's very tasty.
Question 4: marinated dried mackerel how to burn 1 pork, dried mackerel were cut into small pieces
2 hot pan hot oil, popping ginger, first into the pork, stir fry color, pour a little wine, stir fry for a while, into the dried mackerel, pour soy sauce, old soy sauce, the right amount of water, boil and then turn to a small fire to stew until the soup dries up, add a little sugar can be added to seasoning.
Question 5: Hubei's dried drowned fish how to do delicious The salted dried fish have the following practices
[1], can be deep-fried, can be steamed, but also can be stewed with fresh fish;
[2], with fresh vegetables braised to eat
[3], the dried fish to eat the big
Most of the steam-based, but also used to rice. With it to rice, usually add bacon, pork ribs and other materials, so more "and flavor". In the many dried preserved fish, to salty and light waters of the fish preserved for the best, the best dried fish salty
degree of moderate, sweet aroma with fresh, too salty for the second best, eaten after the tongue like losing "consciousness" like. In addition, due to the wax fish to add salt to curing, should not be kept too long, so you should choose fresh waxed wax fish.
[4], cooking dried fish, do not use the method of steaming, but with black beans, chili peppers stir-fried, this way of eating a unique flavor.
Ingredients:
Dried fish, green peppers, red peppers, onions, ginger, black beans, garlic (crushed), peanut oil, wine, salt, sugar, chicken powder.
Method:
Wash the dried fish and soak it in water for a while. Green peppers, red peppers, onions, wash, slice and spare. The black beans are clean and ready to use. Burning wok oil, burst incense ginger, black beans, garlic, under the dried fish, splash Shaoxing wine, stir-fry over high heat until cooked, into the green pepper, red pepper, under the salt, sugar, chicken powder seasoning and stir-fry can be.
[5], spicy fried dry fish
Practice:
1, small dry fish with water soaked for an hour after washing, draining water.
2, pour a little oil into the pot, pour the drained dry fish into the pot and stir-fry for about 5 minutes and then pour into the dish.
3, pour a little oil into the pan, burst the spicy sauce and pepper and then put the dry fish stir fry for two, according to taste and then add salt, pour in the garlic before leaving the pan.
[6], salted dry fish practice
Fish big, salty can burn pork or straight row, no salt.
Cut into pieces, put oil in the pot, fry the meat first, then add the fish, fry, add good cooking wine, add water to submerge the fish, with a small fire (to keep the water seemingly open non-open state) for 1-2 hours until cooked, large fire to collect the soup, do not overdry, add pepper, monosodium glutamate (MSG), sugar, scallion segments can be.
[7],
1, dried mackerel, cut into pieces steamed to eat the most fragrant. Put into enterprising steam before adding wine, ginger, small onions. Can add a little salad oil. (If it is dried sea fish, and then add minced garlic)
2, dried mackerel fish head, fins, bones and so on, can be cooked with fresh meat pieces, sub rows, fresh bamboo shoots and other soup.
3, with reference to the preparation of steamed fish, cook all kinds of seasonings and dried fish together, cook the dried fish and fish out, put it into the freezer to freeze into fish jelly, and then cut into thin slices for consumption.
4, make the salted fish into silk, and stir-fry with macaroni
5, salted fish, egg and beef fried rice
6, salted fish and eggplant casserole, very rice
7, buy some sausage, and salted fish with salted fish to do salted fish and sausage rice, it is very fragrant.
8, a variety of practices: can be steamed, boiled, fried or pan-fried.
9, first fried and then boiled: you can first fry the fish in oil, add water, seasonings, garlic cloves, cover the pot and simmer for a few moments, so that the good salted fish will not be too hard, and the flavor is also very good.
Problem six: pickled fish pieces are already half-dry how to do good This problem is too simple, the pickled grass carp placed in a ventilated place to blow dry, and then washed, cut into cubes, fried in oil. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it.
Problem 7: pickled dried fish found inside the worm can eat eat is able to eat, but the taste is far from it, take out the worm removed, boiled in water once, go to the water on how to eat how to cook. The next time the sun dried fish remember to put the fish in the sun place, retrieve must be sealed, and the next day, too, until the sun into dried fish. This way there will be no bugs, and you can keep it in the refrigerator for as long as you want. That's because a fly laid eggs on it while you were drying it. It doesn't matter. It's clean. The things that look like bugs are maggots. Maggots are sterile when they're not in contact with anything unsanitary. So the fish can be safely eaten after cleaning soak it in wine
Question 8: How to eat pickled puffer fish Ingredients
Half a kilogram of live puffer fish two tails, yucca slices ten slices, cilantro section, onion, ginger and garlic slices, ten slices of black fungus, egg green one, salt, monosodium glutamate, pepper, sesame oil, a little
Methods
1. The left hand pressed the head of puffer fish, belly up, tail towards the top, the tail towards the top, the head of the puffer fish, the tail towards the bottom. The belly is facing up and the tail is facing the right hand direction. With your right hand, cut diagonally along the umbilicus of the fish, stopping when the knife reaches the back of the neck under the skin. Grasp the head with one hand and hold the fish with the other, and tear off the head with the skin and guts in the opposite direction. Then use the knife along the fish bone to pick out both sides of the net meat, safety reasons the rest of the scraps discarded.
2. Get the net meat with a knife blade into a slice soaked in running water, until the blood in the fish meat clean. Fish drained and slightly marinated with salt, monosodium glutamate, egg green, with starch grasping the batter and standby.
3. Yucca slices and fungus blanched in boiling water,
4. Put a little oil in the pan, sautéed onion, ginger and garlic slices, and then add water or broth to boil to remove foam.
5. First with salt, monosodium glutamate, pepper soup seasoning taste, the fish slices scattered boil into the soup, to be fish slices rolled white color is ripe.
6. Then put the parsley section, drip a little sesame oil can be loaded pot.
Tips
The poem "Eating Puffer Fish" praises: "The spring continent is born in Dixie buds, the spring bank fly poplar flowers. When the blowfish is in season, it is expensive not to count the fish and shrimp." Just remember: don't eat it indiscriminately.
Question 9: drowned salted fish too salty how to eat good salted fish winter melon soup is good. First add a small amount of yellow wine in the water, cut the salted fish into small pieces in the wine soak off the salt, and then with the winter melon pieces of soup, put some ginger, chili peppers, green onions, oil to be put less.
Question 10: How to eat pickled eel good method of dosage
1, eel meat is fat and flavorful, frying, braising, frying, steaming, stewing, simmering soup, omnipotent; such as cassoulet eel, eel, clip burning eel and so on.
2, sun-dried eel meat called eel replica, can be eaten with water hair, shredded into the soup, the taste is also very good; eel replica produced in Zhejiang coastal product quality is the best; if you do not use the water hair, add wine, green onion knots, slices of ginger, on the cage under water for 15 minutes to go to the skin and bones, the taste is even more beautiful;
3, eel fat content is quite a bit, if you want to taste the thick sauce made of baked eel eel.
^_^ Hope to adopt, thank you!!!!