We know that there are fresh yellow croaker and frozen yellow croaker, but at the same time, there is also dry yellow croaker, there are also large yellow croaker and small yellow croaker, no matter which one is the same, many people like to eat small yellow croaker, but Some people like to eat large yellow croaker. The cooking methods are different, but the taste and nutrition are actually the same. Dried large yellow croaker can also be used to make various delicacies. When making delicacies, dried large yellow croaker should be soaked first. Let’s take a look at this large yellow croaker. How to make dried yellow croaker.

Method 1

1. Brush the dried large yellow croaker clean with a brush and soak for 5 minutes

2. Cut into sections

3. Add onion, ginger and garlic

4. MSG, soy sauce, cooking wine

5. Heat oil, add chili pepper and pour it on the fish while it is hot

6. Serve Steam in a pot

7. Remove from the pot

Method 2

Cuisines and functions: Beijing cuisine vegetarian cuisine craftsmanship: Crispy fried dry-fried dried large yellow croaker Ingredients : Main ingredients: 240 grams of eggs

Accessories: 25 grams of peas, 30 grams of winter bamboo shoots, 20 grams of mushrooms, 13 grams of mushrooms (dried), 10 grams of starch (broad beans), 20 grams of oily gluten, 20 grams of wheat flour grams, 30 grams of bread crumbs

Seasoning: 3 grams of salt, 3 grams of salt and pepper, 10 grams of soy sauce, 2 grams of MSG, 1 gram of ginger, 25 grams of sesame paste, 40 grams of peanut oil, 2 grams of white sugar

Features of fried large yellow croaker:

Lifelike shape, golden color, crispy skin and fresh and tender meat.

Recipe for dry-fried large yellow croaker:

1. Crack 120 grams of eggs into a bowl, add flour, refined salt, wet starch and a small amount of water to make a thin paste;

2. Cut winter bamboo shoots, shiitake mushrooms, and shiitake mushrooms into thin strips;

3. Break the oily gluten into two halves with a knife, blanch it in boiling water, and squeeze Dry the water and cut into pieces;

4. Heat the frying spoon over high heat, scoop in the peanut oil, heat until 70% hot, add minced ginger, winter bamboo shoots, shiitake mushrooms, mushrooms, oily gluten and fresh peas, add Stir-fry 75 ml of white soup, soy sauce, monosodium glutamate, and white sugar;

5. When the soup is almost gone, pour in 5 grams of diluted wet starch, stir evenly, pour it into a bowl, and mix in sesame paste Mix with wet starch and mix well to form a filling;

6. Crack 120 grams of eggs into a bowl and mix well. Put them into the oil pan and spread them into egg skins. Lay them flat. Place the fillings on half of the egg skins and spread them into a filling. A fish body shape of about 21 cm long, 6.6 cm wide, 1.2 cm thick, with pointed ends;

7. Fold the other side of the egg skin over and cover it on the "fish body";

8. Stick the edges of the egg skin together with thin paste, tuck it under the "fish body", and then knead it into shape, first into the shape of dried large yellow croaker;

9. Then put the " The "fish spine" and "fish tail" are flattened into the shape of the dorsal fin and carved with knife patterns;

10. Carve a semicircular "fish gill" on the head, made of winter bamboo shoots and shiitake mushrooms. Glue the "fish eyes";

11. After the whole "dried large yellow croaker" is shaped, place it on a plate with a layer of oil and steam it for about half an hour. Take it out and let it cool. Spread the batter evenly on both sides and coat with bread crumbs;

12. Return the frying spoon to low heat, add peanut oil, heat until 40% hot, add the "dried large yellow croaker", fry until golden brown and take it out;

13. Use a knife to cut through the fish from beginning to end, then cut it into 1.5 cm wide diagonal pieces, place it on a plate, align the knife edges, keep the fish shape intact, and sprinkle with pepper and salt. Serve.

Method 3

Braised dried large yellow croaker

Ingredients: 1 dried large yellow croaker

Seasoning: 15g soy sauce, 8 Shaoxing wine grams, 5 grams each of salt and sugar, 5 grams of tomato sauce, 5 grams of pepper, 8 grams each of MSG and sesame oil, 10 grams of wet starch, 5 grams each of green onion, ginger slices, onions, and green and red pepper slices, salad oil 100 grams.

Preparation: 1. Slaughter the large yellow croaker dry, remove the internal organs from the abdomen, then remove the scales and gills, wash the fish body, and cut the fish body with a 2 cm deep knife at a 45-degree angle. , add 4 grams of Shaoxing wine and 2 grams of salt and marinate for 20 minutes. 2. Put 30 grams of salad oil in the pan, heat it to 50% heat, add 2 grams of green onions, 2 grams of ginger slices, and 2 grams of onions and stir-fry until fragrant, then add dried large yellow croaker and fry for 2 minutes. , then cook in 4 grams of Shaoxing wine, 3 grams of salt, tomato sauce, MSG, sugar, soy sauce, and pepper to taste, then add 350 grams of water and simmer over low heat for 6 minutes. After the juice is reduced, thicken with wet starch over high heat, and pour sesame oil on the plate. . 3. Add the remaining scallions, ginger, onions, and green and red pepper slices to 50% hot salad oil and simmer over low heat for 1 minute, then cover the dried large yellow croaker.

Features: Bright red color, salty and soft taste.

Method 4

Dried large yellow croaker with pickled vegetables

Dried large yellow croaker with pickled pickled vegetables, also known as dried large yellow croaker in large soup, is a famous dish with local characteristics of Ningbo .

Dried pickles and large yellow croaker are very particular in the selection and production of ingredients. Select the dried large yellow croaker, wash it and make a few slits in the thick meat on both sides of the back with a knife, cut the pickles pickled with locally grown mustard seeds into small pieces, and cut the winter bamboo shoots into thin slices and set aside. Then, fry the dried large yellow croaker in oil until both sides are slightly yellow, add rice wine, cover and simmer for a while, add water, ginger, pickled mustard, bamboo shoot slices, salt and MSG, bring to a boil over high heat, and then add Simmer for a few minutes. When the soup becomes milky white, sprinkle some minced green onions, serve in a bowl, and pour the soup into the bowl.

The dried meat of large yellow croaker is tender and has little bones. It has been known as "trivial golden scales and soft jade paste" since ancient times. Snow pickles have a crisp and tender texture, are delicious and have a special fresh aroma. The dried pickles and large yellow croaker cooked with these two main ingredients have the characteristics of tender fish meat, strong vegetable aroma, clean mouth and rich nutrition, and are very popular among diners.

This is how you can make various delicious, nutritious, healthy and hygienic dried large yellow croakers. If you learn how to make it, you can make it at home and enjoy it with your family at any time. This dish is suitable for men and women. It is a food that is loved by young and old, and is suitable for everyone. We all know that eating fish regularly will make your mind smarter. This is true at all, because the nutrients in fish are particularly high, and eating fish regularly has the effect of nourishing the brain.

How to choose dried fish

First-grade dried fish

The appearance is complete, the meat is firm and elastic, the color is white or slightly yellowish, and the texture is dry and even. The knife edge should be smooth, the fish scales should be intact and tightly attached, and the water content should not exceed 40%; dried salted fish has an inherent flavor, and the salt content in the fish meat should not exceed 20%.

Second-grade dried fish

The appearance is complete, the meat is solid and clean, the body is yellow, the body is evenly dried, the knife edge is smooth, the scales are slightly off, there is a slight fish aroma, and the fish meat has water content The salt content of dried salted fish shall not exceed 20%.

Third-grade dried fish

The appearance is not complete, the fish meat is slightly soft and detached from the spines, the body color is yellower, the knife edge is not smooth, the scales are partially peeled off, there is no peculiar smell, and the water content of the fish meat is about the same as The salt content does not meet the standards.

The above are general tips for purchasing dried fish, but for different types of dried fish, in addition to selecting according to the above methods, there are also some special tips:

Yellow croaker Dried: The meat of high-quality dried yellow croaker is tight, not soft, silky, clean and shiny, has a fragrant smell and is not oily.

Dried cuttlefish: Good dried cuttlefish has a complete body shape, bright and clean color, flat, broad flesh, brown-red translucent shape, and a refreshing fragrance. Those with local dark spots, pinkish-white surface, and dark red back are defective products.

Dried abalone: ??Top-grade dried abalone should be in the shape of an oval ingot, with a flower belt ring on the edge and a protruding middle. It is large and thick, with a diameter of more than 3 cm, flat in shape and sufficiently dry. , the flesh color is light red, moist but not moist, slightly hoarfrost, and its taste is fresh and light. Small body, black spots or insect infestations, pinkish-white surface and dark red back are defective products.

How to choose dried whitebait

When buying fresh whitebait, it is better to be as white as silver and transparent, with a body length of 2.5-4 cm. Pick up the whitebait from the water with your hands. Finally, put the fish on your finger. The fish body is soft and drooping, slightly upright, and there is no mucus in the fish body. All products that meet the above conditions are fresh and high-quality whitebait.

There are three types of dried whitebait on the market: one is dried whitebait that is dried in a net. The fish body is intact, the color is white and shiny, and its tender meat and fresh taste remain basically unchanged. There is no difference between whitebait and whitebait. The second type is made by adding a little salt during the production process because it is difficult to process immediately on rainy days. The dry color of this type of whitebait turns slightly yellow, but it still tastes delicious. The third method is to add alum during the production process. The fish body will be white and opaque. It will taste poor, bitter and weighing.

Dried whitebait is best if the fish has a dry body and a naturally bright color. It should be noted that the color of the fish is too white, which does not prove that it is of high quality. Beware of the inclusion of fluorescent agents or bleaching agents.

Chilled whitebait or thawed frozen whitebait is naturally curved, with a natural body color and no obvious abnormalities; if the body surface is particularly bright and the body is linear, it may have been soaked in formaldehyde. Passed. It is normal to have no peculiar smell, fishy smell or particularly pungent smell; whitebait with pungent smell may contain organic chemical reagents such as formaldehyde or be contaminated by other means. By squeezing it with your fingers, good-quality whitebait meat will be translucent and easy to break. Silverbait containing formaldehyde has a hard outer body.

Introduction to dried whitebait

Dried whitebait

Whitebait, also known as sea anchovy, is white and slightly transparent, no longer than about 3 cm long, and has no scales all over its body. It should be used as a whole food (that is, the internal organs, heads, wings, etc. are not removed and eaten as a whole), and the whole food is currently recognized by international nutrition as a natural "longevity food".

Nutritional analysis

Whitebait is a high-protein and low-fat food, which is also suitable for patients with hyperlipidemia. Traditional Chinese medicine believes that it is sweet in taste and mild in nature, good at nourishing the spleen and stomach, and can relieve the lungs and diuresis, and can treat weak spleen and stomach, lung deficiency cough, and various diseases such as fatigue.

Suitable for people

The general population can eat

Especially suitable for people with weak constitution, nutritional deficiencies and indigestion; suitable for hyperlipidemia, weak spleen and stomach, Lung deficiency, cough, fatigue and other symptoms.

Therapeutic effects

Whitebait is sweet in taste and neutral in nature, and returns to the spleen and stomach meridians;

It has the functions of moistening the lungs and relieving cough, good at tonifying the spleen and stomach, clearing the lungs, and diuresis Function;

It can cure spleen and stomach weakness, lung deficiency, cough, and fatigue.

Recipe

Spicy dried whitebait

Nutritional value of dried fish

Dried fish not only has the effect of hematopoiesis, but also has Enhance the body's metabolic capacity. Therefore, we can know how high the nutritional value of dried fish is. In addition to these two aspects, the nutritional value of dried fish also has other functions. Let’s take a detailed look at the nutritional value of dried fish!

1. Traditional Chinese medicine believes that the nutritional value of some dried fish can also be reflected in nourishing the spleen and stomach, and can be good for the lungs, diuretic, and can It has the function of treating weak spleen and stomach, lung deficiency, cough, and fatigue. For example, dried fish can also be eaten with ingredients such as pork belly. This has the effect of repelling cold and strengthening the stomach. Eating it with different ingredients not only reflects the nutritional value of dried fish. For some friends who have stomach problems, they can achieve the purpose of treatment without taking medicine, which is a good choice.

2. Dried squid among dried fish is rich in protein and amino acids needed by the human body. It is also a low-calorie food containing a large amount of taurine. It can suppress cholesterol levels in the blood, relieve fatigue, restore vision, and improve liver function. The polypeptides, selenium and other minerals contained in it have anti-viral and anti-ray effects.

3. Dried fish has high nutritional value. It is rich in calcium, phosphorus and iron. It is very beneficial to bone development and hematopoiesis, and can effectively treat anemia.

4. The nutritional value of dried fish is not only reflected in its own value. Dried fish can also be mixed with other ingredients to make a variety of delicious dishes. Different dishes also have different Nutritional value. Dried fish can be mixed with ingredients such as leeks, pig's trotters, garlic, and ribs. These dishes are sweet, salty, and neutral in nature. They can replenish qi and strengthen muscles, nourish the liver and kidneys, nourish blood vessels, relieve vaginal discharge, promote pregnancy, and regulate menstrual blood.

How many calories are in dried fish?

How many calories are in dried fish? I believe many people who are pursuing health or want to lose weight would like to know. The calories of ordinary dried fish are 303 calories, and the nutrients contained in it include fat, cholesterol, sodium, carbohydrates, protein, calcium, etc.

It can be seen that the calories of dried fish are relatively high. If you eat more, it is actually no different from eating fatty meat. Eating more will not only affect your health, but also increase your fat intake, leading to obesity. Therefore, eating dried fish in moderation will not have much impact on your weight, but do not eat excessive amounts of dried fish to avoid losing shape.

In addition to being high in calories, dried fish also contains a lot of nitrosamines, which are strong carcinogens that are produced by combining protein decomposition products with nitrites. Occasionally eating a small amount of dried fish will not cause harm, but if you often eat too much dried fish, or the raw materials for processing dried fish are not fresh, it will cause the body to absorb excessive nitrosamines.

Therefore, although dried fish can help supplement protein, it is relatively high in calories and contains certain nitrosamines. These are harmful to the human body. Mothers must not be greedy and do things that harm their bodies.

The nutritional value of dried fish

There are many ways to make dried fish. Not only can it be steamed, but it can also be cooked with other ingredients, such as various green vegetables. Such a combination is not only It will make the dried fish more delicious and healthier to eat. Let’s take a look at how to make three kinds of mouth-watering dried fish!

Spicy fried dried fish

Ingredients: dried small fish, peanut oil, salt, garlic At the end, spicy sauce, chili.

Method

1. Soak the dried fish in water for an hour, wash and drain.

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

3. Pour a little oil into the pot, sauté the chili sauce and chili until fragrant, then add the dried fish and stir-fry twice, add salt according to taste, and pour in minced garlic before serving.

Stir-fried dried fish with black bean paste

Ingredients: dried fish, green pepper, red pepper, onion, ginger slices, black bean paste, garlic (beaten), peanut oil, Shaoxing wine, salt, sugar , chicken powder.

How to do it

1. Wash the dried fish, soak it in water for a while and set aside;

2. Wash the green peppers, red peppers and onions and slice them Set aside, wash the tempeh and set aside;

3. Heat oil in a wok, sauté ginger slices, tempeh and garlic until fragrant, add dried fish, splash with Shaoxing wine, stir-fry over high heat until cooked, add green pepper and red pepper , add salt, sugar and chicken powder to taste and stir well.

Steamed Dried Fish

Dried fish is mostly eaten by steaming it, but it is also used for baking rice. When using it to bake rice, bacon, ribs and other ingredients are usually added, which makes it more "harmony". Among the many kinds of dried fish, the ones made from salty and fresh water areas are the best. The best ones are moderately salty and sweet and fragrant. Those that are too salty are inferior and the tongue will feel like it has lost its "consciousness" after eating. . In addition, since the cured fish is pickled with salt, it should not be stored for too long, so you should choose freshly cured cured fish.