Dried fish is rich in calories and contains some fat, so we need to control the amount when eating to avoid fat accumulation and obesity. Patients with hyperlipidemia and hyperglycemia should be careful when eating.
According to the size of the fish, there are three forms: dorsal node, abdominal node and abdominal node.
Dorsal node, generally used for fish with thick meat. When cutting, the knife enters from the second scale under the dorsal fin of the fish. When the knife reaches the skull of the fish, cut it slightly in the middle of the skull. Remove internal organs and dents, and gently scrape off blood stains on the spine and black mucosa on the abdomen with a blade. If the fish is large, separate the swallowing knife, clamping knife and slicing knife under the back bone and at the other side of the meat thickness, so that the salt water can easily penetrate.
If the fish is small and the meat is thin, abdominal incision can be used. That is, the knife enters the middle of the fish belly and the two pieces are cut symmetrically.
If laparotomy is performed, it can be performed below the midline of the fish, up to the periphery of the fish eye and down to the tail. After incision, take out the internal organs.
After incision, before blood coagulation, wash blood stains and mucus one by one in clear water with a brush, put them in a basket, drain and marinate. You can also put the washed fish in the prepared salt water, soak it for 3-5 hours, take out the dripping salt water, and then pickle it.
How do Cantonese people dry dried fish?
Dried salted fish mostly takes fresh water fish such as grass, silver carp, mandarin fish, carp and crucian carp as raw materials, and after curing and drying, it is made into aquatic products with moderate salty taste.
manufacturing method
1. Cutting: According to the size of fish, back cutting, belly cutting and belly edge cutting are adopted respectively. Dorsal node, generally used for fish with thick meat. When cutting, the knife enters from the second scale under the dorsal fin of the fish. When the knife reaches the skull of the fish, cut it slightly in the middle of the skull. Remove internal organs and dents, and gently scrape off blood stains on the spine and black mucosa on the abdomen with a blade. If the fish is large, separate the swallowing knife, clamping knife and slicing knife under the back bone and at the other side of the meat thickness, so that the salt water can easily penetrate. If the fish is small and thin, an abdominal incision can be used. That is, feed the knife in the middle of the fish's abdomen and cut the two pieces symmetrically. If laparotomy is performed, it can be performed below the midline of the fish, up to the periphery of the fish eye and down to the tail. After incision, take out the internal organs.
2. Rinse: After incision, before blood coagulation, wash blood stains and mucus one by one in clear water with a brush, put them in a basket, dry the water drops, and then marinate them. You can also put the washed fish in the prepared salt water, soak it for 3-5 hours, take out the dripping salt water, and then pickle it.
3. Pickling: The amount of salt depends on the size of the fish. Generally, every 100 kg of fish uses 18 ~ 24 kg of salt. Less in winter and spring and more in summer and autumn. When salting, spread the salt evenly on the fish body, cheeks, swallowing knives, eyeballs and fish holes. Then put it in a salting pool, with the meat facing up, the fish scales facing down, the fish head slightly lower and the fish tail obliquely upward. When the pile reaches the tank mouth, it can continue to pile beyond the tank mouth 10 ~ 15 cm. After 4 ~ 5 hours, when the fish shrinks to be flush with the pond mouth, sprinkle a layer of sealing salt, cover the surface with bamboo pieces, and press the stone. Immerse the fish in salt water to fully absorb salt and remove water. In summer, it can also prevent flies from getting maggots on fish.
4. Sunning: When the fish comes out with salt water, wash the fish with salt water once to remove the polluted dirt, and then drop the salt water on the fish drying curtain to discharge. Scale up, after 1 ~ 2 hours of sun exposure, turn the fish upside down. When the fish is exposed to the sun until noon, put the fish indoors or lift the bamboo curtain at both ends to cover the fish, let it cool until 3 ~ 4 pm, and then expose it to the sun in weak light. After 2 ~ 3 days in the sun, the fish belly and gills will dry if they can't squeeze out water.
How to dry the dried fish?
My mother's dried fish is delicious. She washed the fish first, then soaked it in salt, then steamed it in a pot until it was half cooked, and then took it out to dry. Amy amy688 reminds you not to bask in the summer, because it is too hot to take care of the fish, and it is more suitable as long as the sun is good in spring and autumn.
How do small fish dry dried fish?
Stir-fry in the sun
How to eat dried fish?
You can fry it.
How to dry dried fish in summer will not be bad?
First, remove the internal organs and wash the fish;
Second, if the fish is big, cut the fish a few times and sprinkle with appropriate amount of salt;
Third, put it in a ventilated and cool place for one to two days;
Fourth, bask in the sun, but pay attention to prevent flies and avoid maggots;
Generally, the drying time depends on the size of the fish and the strength of the sun. The drier the fish, the less likely it is to go bad. If it is not very dry, it should be refrigerated in the refrigerator. Very dry fish can be kept in a cool and ventilated place. .
How does crucian carp dry dried fish?
Drying method of dried crucian carp;
I. Materials
5 crucian carp, salt 150g, moderate warm water.
Second, practice.
1. Wash the crucian carp, separate the flesh and blood along the fish, leaving the fish body.
2. In addition, cut a deep slice in the thick part of the fish to facilitate the quick drying of the fish.
3. Prepare warm salt water, preferably with high concentration. Soak the fish in warm salt water for about 2 minutes.
Step 4 wash the bacon rope. If it doesn't work, use another rope.
You can dry the fish by hanging it with a rope.
6. If the north wind and sunshine are sufficient, it will take about 3 days.
How to cook sashimi?
Mrs. Zhou mentioned dried fish and roasted meat that day, and suddenly remembered that the dried fish sealed by her mother-in-law years ago was still lonely. What do you think of cooking sweet beans at night? Try this soup first, dear, there is no monosodium glutamate, it is very fresh!
material
Dried fish 1 sweet bean, half a catty of garlic, 4 salt, a little sugar, a little fresh soy sauce 1 spoon of sunflower oil.
working methods
1. Wash dried fish with clear water in advance, soak for 3-4 hours, and cut into small rectangles. 2, sweet beans go to the pedicle and break into two halves. Garlic is flat. 4, the right amount of oil in the hot pot, first saute the garlic. 5. Then put the dried fish and beans into the pot and stir fry, sprinkle with salt, sugar, soy sauce and appropriate amount of water. 6, cover the lid, the fire will boil, and the medium fire will continue to burn. 7. The water is almost dry and the beans are ripe.
How many days does it take to dry dried fish?
Don't marinate, sprinkle some salt and dry directly. This is how our dried fish is made. Tastes better. The curing time is long and the shelf life is long, but the practical value is not so good.
How to dry the dried fish?
1. Cutting: According to the size of fish, back cutting, belly cutting and belly edge cutting are adopted respectively. Dorsal node, generally used for fish with thick meat. When cutting, the knife enters from the second scale under the dorsal fin of the fish. When the knife reaches the skull of the fish, cut it slightly in the middle of the skull. Remove internal organs and dents, and gently scrape off blood stains on the spine and black mucosa on the abdomen with a blade. If the fish is large, separate the swallowing knife, clamping knife and slicing knife under the back bone and at the other side of the meat thickness, so that the salt water can easily penetrate. If the fish is small and thin, an abdominal incision can be used. That is, the knife enters the middle of the fish belly and the two pieces are cut symmetrically. If laparotomy is performed, it can be performed below the midline of the fish, up to the periphery of the fish eye and down to the tail. After incision, take out the internal organs.
2. Rinse: After incision, before blood coagulation, wash blood stains and mucus one by one in clear water with a brush, put them in a basket, dry the water drops, and then marinate them. You can also put the washed fish in the prepared salt water, soak it for 3-5 hours, take out the dripping salt water, and then pickle it.
3. Pickling: The amount of salt depends on the size of the fish. Generally, every 100 kg of fish uses 18 ~ 24 kg of salt. Less in winter and spring and more in summer and autumn. When salting, spread the salt evenly on the fish body, cheeks, swallowing knives, eyeballs and fish holes. Then put it in a salting pool, with the meat facing up, the fish scales facing down, the fish head slightly lower and the fish tail obliquely upward. When the pile reaches the tank mouth, it can continue to pile beyond the tank mouth 10 ~ 15 cm. After 4 ~ 5 hours, when the fish shrinks to be flush with the pond mouth, sprinkle a layer of sealing salt, cover the surface with bamboo pieces and press the stone. Immerse the fish in salt water to fully absorb salt and remove water. In summer, it can also prevent flies from getting maggots on fish.
4. Sunning: When the fish comes out with salt water, wash the fish with salt water once to remove the polluted dirt, and then drop the salt water on the fish drying curtain to discharge. Scale up, after 1 ~ 2 hours of sun exposure, turn the fish upside down. When the fish is exposed to the sun until noon, put the fish indoors or lift the bamboo curtain at both ends to cover the fish, let it cool until 3 ~ 4 pm, and then expose it to the sun in weak light. After 2 ~ 3 days in the sun, the fish belly and gills will dry if they can't squeeze out water.