Hunan sun-dried fish practice
Hunan sun-dried fish practice. In life, many people like to eat dried fish, dried fish refers to the fresh sea fish by fully sun-dried and become, and skim dried fish is a high-quality sea fish as raw materials, after high-temperature steaming, drying and other procedures refined, the following look at the Hunan sun-dried fish practice.
Hunan sun-dried fish practice 1
dried fish how to eat well
dried fish is rich in protein, has to maintain the balance of potassium and sodium, eliminate edema. It lowers blood pressure and favors growth and development. The phosphorus in it is an essential nutrient for the growth of teeth and bones. The copper element inside the dried fish is an indispensable micronutrient for human health.
For the blood, central nervous and immune systems, hair, skin and bone tissue, as well as the brain and liver, heart and other internal organs have an important impact on the development and function. Dried fish can also help people to supplement the rich unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Dried fish is prepared as follows.
I. Flavored dried small fish
Practice
1, dried small fish with vinegar added to the water soaked for about 20 minutes and then rinsed with water, drained.
2, hot pan with oil, put ginger, dry red chili pepper stir fry, under the dried small fish, white onion stir fry.
3, add vinegar, cooking wine, soy sauce, oyster sauce to the fish color.
4, add a bowl of water, boil, cook over low heat for about 3 minutes and then reduce the juice over high heat.
5. Season with monosodium glutamate (MSG) and sugar, and sprinkle with chopped green onion.
Tips: small dried fish itself has a salty taste, so be sure to soak ah, or cook without salt, it is best to taste their own taste first.
Second, spicy dried small fish
Main ingredients: 50 grams of dried small fish, fried peanut rice moderate.
Seasonings: dried chili peppers, ginger, garlic, scallions, peppercorns, cooking wine, moderate amount.
Practice
1, will be small dried fish clean, with warm water will be soaked for half an hour and then fished out and drained, to be used; ginger and garlic cut into pieces, dried chili peeled and deseeded and cut into julienne strips.
2, hot pan oil, into the pepper, small fire frying flavor after fishing out do not; and then into the dried fish, small fire will be fried until golden crispy into two small spoons of cooking wine, fried evenly after the dried fish scooped out, to be used.
3, the remaining oil in the pan, into the dried chili pepper with ginger and garlic, green onions, stir fry flavor into the previous fried dried fish, stir fry.
4, and then pour in about 40 ml of water, turn on the heat, until the soup is completely dry, turn off the fire, and finally poured into the peanut rice, stir fry can be out of the pot.
Three, fried dried fish
Main ingredients. Dried fish (50 grams) green pepper (10 grams) red pepper (5 grams) black beans (5 grams) garlic (5 grams)
Accessories. Oil (moderate) salt (moderate) pepper powder (moderate)
Fried dried fish practice steps:
1, prepare small dried fish.
2, dried fish cut small breaks.
3, prepare green pepper red pepper garlic and edamame.
4, the pot of hot oil into the small dried fish stir fry.
5, put the black beans and garlic.
6, put green pepper red pepper pepper powder, add a little salt, seasoning.
7, plate.
How to eat dry fish well. The above is what I have introduced to you several ways of dry fish, I believe that after reading this, you will know how to do dry fish. Precisely because the nutritional value of dry fish is also very high, favorable to human health. So in life people not only want to buy good dry fish, but also make delicious dry fish. Let their own table more rich, nutrition more healthy.
Hunan sun-dried fish practice 2dried fish
Materials
300 grams of small dried fish, green chili pepper, red chili pepper, garlic 5 cloves
Practice
Step 1: small dried fish washed and drained; chili pepper cut into segments; garlic chopped
Step 2: small dried fish into the clean water to wash and drain. Water (bought outside the small dried fish, generally salty and hard, it is recommended that before cooking according to the situation slightly clean and soak, otherwise the finished product will be very dry and hard). This dish is dry and slightly spicy, appetizing and appetizing. Dry a little bit of small dried fish is relatively fresh, if damp or moldy, fried will be very fishy
dry leaning fish
1. 1 bowl of dried fish, 2 green pepper, garlic 1 head, dried chili pepper, onion, ginger, a little
2. dry fish put in water to soak for a while, about ten minutes, after the fish wash and dry water to be used
3.
3. garlic peeled and washed sliced, green pepper shredded, onion, ginger minced
4. small fire oil hot, add dried chili peppers, sautéed until the dried chili peppers darkened, the spicy release, and then into the onion, ginger minced sautéed
5. turn on the fire into the small fish stir fry for a few
6. and then poured into the little hot water, the small fish will be cooked
7. cook to the pan The water can not be seen in the pot, put the garlic flakes stir-fry
8. Continue to stir-fry on high heat, this time the water will be less and less, dry look can be added to the green pepper
9. Stir-fry until there is a taste of green pepper, you can turn off the fire
Rambling:
1. various kinds of small dried fish taste light, salty points, clear the frying of a good control of the amount of salt. I bought this kind of slightly salty, so the whole operation process
in do not have to add any seasoning, including salt. There are green and red chili peppers, as well as garlic seasoning is enough.
2. Soak the small fish, be sure not to soak too long, some fish soak for a long time will be chalky, or the fish body of the silver powder will be soaked off.
3. When cooking small fish, water Never put more, a little boil on it. But if you don't boil it, the fish will lose its mellow flavor after drying.
Fish other practices
First: tomato fish fillets
Tomato fish fillets, tender fish, soup, sweet and sour appetizer, is a very healthy and nutritious home cooking. After eating the fish, then have a bowl of soup, or use the soup to soak rice to eat, are extremely delicious.
Specific production methods
The first step: prepare the ingredients. 300 grams of fish, 500 grams of tomatoes, 200 grams of enoki mushrooms, moderate amount of garlic, moderate amount of parsley or scallions. (I used the dragon fish. Pros can also be replaced with other fish.)
Step 2: Cut a cross on the tomatoes, then put them in a pot of boiling water, and scald off the tomato skin.
Step 3: Slice the fish, cut the tomatoes into chunks, remove the roots of the enoki mushrooms, and mince the garlic. (How to slice the fish: lightly press the fish with one hand, hold the slicing knife with the other, tilt the knife between 30 degrees and 45 degrees, and start from the end of the fish, and slice the fish into about 2 ml slices.)
Step 4: Add ? egg white, 1 tablespoon of cooking wine and 1 tablespoon of corn starch to the fish, then scrunch well and marinate for 10 minutes.
Step 5: Pour some oil into the wok, and when the oil is hot, add the minced garlic into the wok and stir-fry to release the flavor.
Step 6: Put the tomato pieces into the pan and sauté well, then add 3 spoons of tomato sauce and sauté well.
Step 7: Pour 800 milliliters of water into the pot, boil over high heat and then reduce the heat to simmer for 5-10 minutes, until the tomatoes are soft and rotten. (Because I like soup, so, put more water.)
Step 8: Put the fish piece by piece in the pot, as shown. (Be sure to separate them, or they will easily stick together.)
Step 9: Push the fish to one side, then put the enoki mushrooms to the side and cook again. (The enoki mushrooms cooked ` long time, it will affect the taste, so, put it a little later.)
Step 10: Add 1 tablespoon of salt, 1 tablespoon of sugar, and a little chicken seasoning to the pot, and then you can serve it. When serving, you can put the enoki mushrooms at the bottom first, then the fish and soup in a bowl, and finally sprinkle a little cilantro or scallion to garnish.
The second course: pickled fish
Pickled fish, tender fish, hot and sour, very appetizing.
Specific production method
The first step: prepare the ingredients. Grass carp (2.5 pounds or so), pickled fish packet bag (actually only used to one of the sauerkraut), an egg white, a piece of ginger, green onion moderate, a few pickled peppers, a few dry chili peppers, peppercorns a dozen grains.
Step 2: start packing fish. Fish scales and gills and internal organs (this step can let the fish sellers to help pack), and then remove the black membrane of the abdomen and then clean, then remove the fish line, and then use kitchen paper towels to the fish surface of the water sucked clean. Finally, use a bone chopper to chop off the head of the fish.
Step 3: Press the fish with a dry rag with one hand, and slice down one side of the fish with a knife against the spine with one hand.
Step 4: After slicing one side of the fish, turn the fish over and slice off the other side. The picture shows both sides of the fish sliced down.
Step 5: Chop the fish bone into small pieces.
Step 6: Place the fish skin-side down on the chopping board, then hold the fish with one hand and slice the bones off the belly of the fish with the other hand. The bones are cut into pieces and set aside.
Step 7: With one hand gently pressing down on the fish, and one hand holding the slicing knife, tilt the knife between 30 degrees and 45 degrees, and starting from the tail of the fish, slice the fish into about 2 milliliters of fillets.
Step 8: Place the fish head and bones in a large bowl and marinate with two tablespoons of cooking wine, ginger and scallions for 10 minutes.
Step 9: Place the fillets in a large bowl, add one egg white, a tablespoon of cornstarch, a small spoonful of cooking wine and then scrunch well, then let them marinate for 20 minutes.
Step 10: Add the right amount of cooking oil to the pan, and when the oil is hot, add the ginger, scallions, and pickled peppers and stir-fry to bring out the flavor.
Step 11: Put the pickles into the pan and stir-fry for a minute.
Step 12: Put the fish bones into the pot and stir-fry for about two minutes.
Step 13: Add the right amount of hot water, boil the water and turn the heat down to simmer for 20 minutes. Then add two small spoons of salt to taste.
Step 14: Fish out the cooked sauerkraut and fish bones and spread them on the bottom of a large bowl.
Step 15: At this time, add the fish piece by piece to the pan, gently shaking the pan.
Step 16: Pour the mature fillets into a large bowl.
Step 17: Put a little cooking oil in the wok and when the oil is hot, add the red chili and peppercorns.
Step 18: Pour the chili peppers and peppercorns with the oil on the fish fillets.
Tips
1, do pickled fish is best to choose grass carp, black carp, catfish, this kind of meat thick thorns less fish.
2, it is best to use authentic Sichuan pickles. If you can't buy it, you can buy a packet of pickled fish ingredients like I did. Then use only the sauerkraut in it.
3, it is best to prepare two knives, one is the bone knife, used to cut down the fish head, chopping fish bones. One is a slicing knife, used to slice fish fillets. The two knives are divided into different jobs, and have different shapes and weights.
4, sliced fish fillets are best washed with water twice, washed until the fish meat tender white. Then marinate.
5, when cooking fish fillets, be sure to use a small fire, and never turn with a spatula and so on. Otherwise it is easy to break the fish fillets.
Third: boiled fish
This method of boiled fish uses only slightly more oil than the usual stir-frying, which is both healthy and cost-saving. Do not have to worry about a whole pot of used oil how to deal with, and very good in addition to the fishy flavor, but also to maintain the tenderness of the fish. Eat to the mouth spicy fresh flavor, oil but not greasy. In short, not worse than the flavor of the restaurant outside.
Specific production method
The first step: prepare the ingredients. Grass carp a, soybean sprouts moderate, dry chili pepper moderate, pepper moderate, ginger a piece.
The second step: the fish cleaned and sliced, fish bones and fish meat separate open. Soybean sprouts remove the whiskers and roots, pepper cut into segments, ginger slices.
Next, start marinating the fish. Fish bones in three or four slices of ginger, a spoonful of cooking wine, half a spoonful of salt marinade twenty minutes. Fish fillets in half an egg white, a spoonful of cooking wine, a spoonful of starch, a small spoonful of white pepper and marinate for twenty minutes.
Step 3: Add water to the pot, boil the water and put the soybean sprouts into the pot, then put a little salt. When the soybean sprouts cooked fish out into a large bowl.
Step 4: Pour a little oil in the pot, when the oil is hot, put a spoonful of Pixian Douban sauce and ginger stir-fried red oil (like a little more spicy taste, you can put some dry chili pepper into the pot to stir fry the flavor).
Step 5: Pour in hot water into the pot.
Step 6: Put the fish bones into the pot, boil over high heat and then reduce the heat to simmer for 10 minutes. (At this time you can taste the fish soup and choose whether to put salt or not according to your own 'taste') When the fish bones are done stewing, fish into a large bowl with soybean sprouts.
Step 7: Add the fish to the pot, piece by piece. (Don't stir, just gently shake the pot a few times if needed.)
Step 8: Remove the fish from the pot as soon as it comes to a boil, and add some of the broth to a bowl.
Step 9: change a clean pot, pour about 40 ml of cooking oil into the pot, then dry chili peppers and peppercorns into the pot, stir-fry over low heat until the chili peppers are red and bright, and the peppercorns are fragrant enough to be fished out and put on the fish.
Step 10: Heat the rest of the oil in the pan over high heat until slightly smoking, then turn off the heat and pour the oil over the fish.
Tips
1, about how to fillet the fish, in my other recipe "pickled fish", there is a detailed description.
2, to do this dish, it is best to choose grass carp, catfish, this kind of meat thick thorns less fish
3, filleting good fish fillets is best to wash with water twice, wash until the fish meat tender white. Then marinate.
4, when cooking fish fillets, do not use a spatula and other turning. Otherwise it is easy to break the fish fillets.
Hunan sun-dried fish practice 3
First, ginger slices fried dry fish practice steps are:
1, ready ginger slices, dry fish
2, the pot of oil, put the dry fish in the frying
3, one side of the frying golden, turn to the other side of the frying
4, the ginger slices put in
5, together with the stir-fry, slowly fry together
6, and then put a little home-made soybean sauce
7, water is almost dry, sheng out on it
Second, chopped pepper fried dry fish practice steps are:
1, from the refrigerator just out of the wax dry fish, still cold it, clean, boil with water!
2, put oil in the pot, put the fish in
3, and then fry with high heat
4, put a little ginger into it, and then slowly fry with low heat
5, fish fried to golden, and then a little bit of chopped peppers, don't put too much, it will be salty Oh, chopped peppers are also at home
6, and also a little bit of green onion, so that it will be fragrant yo
7, and also a little bit of green onions, so that it will be fragrant
5, and also a little bit of green onions. /p>
7, the dry fish out, and then sprinkled with a bit of coriander on the OK la
three, small dry fish fried pickles practice steps are:
1, pickle shredded
2, small dry fish soaked in warm water to wash, drain
3, red pepper and green onion chopped
4, the pot of oil and water to the bottom of the pan, the water is not very good, but it is very good.
4, the pot of oil to heat, pour into the small dried fish
5, fry until the small dried fish golden, into the chopped green onions and chili peppers stir-fried flavor, pour into the appropriate amount of soy sauce
6, and then put a little green pepper as a garnish plus monosodium glutamate can be out of the pot
four, the practice of the small dried fish with green pepper step by step is:
1, green pepper wash clean and shredded
2, small dry fish with warm water to soak a little clean, drain
3, green onions and garlic cut and spare
4, the pot of oil hot, pour into the small dry fish
5, deep-fried until the small dry fish golden, into the cut green onions and peppercorns stir-fried, pouring into the amount of soya sauce
6, the chili pepper to put in the stir-fry for 2 minutes
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