Time like a white horse, turn around the solar calendar 2020 has finished, the lunar calendar 2020 is also into the countdown, will soon be from the winter months into the wax month, this time of year is also the best time to pickle wax goods, the old saying is good "no wax is not the New Year", pickling wax goods is a traditional custom, the second is to prepare for the New Year's Eve can be a sumptuous year!
Every year at this time, families will be busy curing salmon bacon, salmon curing method is not complicated, is to use salt evenly coated with fish, and then cured for 3 days, during the up and down to change the position of the fish, and then get the sun dry moisture on the line, although simple, but some people pickled out of the fish is not too salty or too light, stored for a long time on the deterioration of the cured fish seems simple, in fact, there are still some tricks!
Some people think to wash, because directly pickled, the fish looks too dirty, and some people think do not have to wash, directly pickled effect is better, then in the end to wash? It is recommended not to wash, but the black membrane inside must be cleaned up first, and then let the fish marinate with blood.
Many people think that fish blood is too dirty, in fact, not, fish blood contains certain fresh substances, not only can increase the flavor of the meat, but also cured out of the color is more red and beautiful, wash and then pickle, although it looks clean, but easy to breed bacteria, not conducive to long time storage, So pickled salmon, it is best not to wash, directly pickle flavor color is better.
Cured walleye no matter what fish can be used, but it is best to use thick meat fish, if the fish is too thin, drying into the "fish shell", eat up no meat, said above, cured walleye do not wash, the following look at the specific methods and techniques.
Pickled fish
Step 1: Prepare ingredients The main ingredients: grass carp about 10 pounds Auxiliary ingredients: pepper 20g, 3g aroma, star anise 10g, salt 3 two, a high degree of white wine in appropriate quantities. Step 2: start making 1. First, clean the surface of the grass carp, and then use a knife to knock the head of the grass carp stunned, directly from the tail under the knife, and then along the back of the main bone of the fish to cut open the fish, remove the viscera, gills, fish teeth, clean up the black membrane, or wait for the sun to dry it is difficult to get off, and finally hit the knife to drain the water standby. 2. Stir fry marinade, clean the pot and dry, put salt and spices slowly stir fry on low heat, when the salt is hot, pepper with a pinch on the crushed, pour out to cool and spare. Marinated fish do not only put salt, put some spices not only to fishy flavor, and pepper can also be sterilized to extend the storage time of the preserved fish, so that the fish is not easy to deteriorate. 3. Fish drained of water, first with a high degree of white wine to the fish body all evenly coated once, and then with a good fried marinade and then evenly coated with a layer of the fish body, into a basin, the excess marinade poured in the basin, and then the top of the fish with a heavy weight. Many people pickled fish is not put white wine, in fact, into the white wine can be sterilized, so that the wax fish is not easy to deteriorate, but also can increase the flavor, fish pickled in the top of the pressure weight is to make the fish more solid and fresh. 4. 24 hours after the fish curing, it is necessary to invert the tank, that is, the fish turned, up and down to mobilize the position, so that the fish is in order to make the fish taste uniform, not salty salty, light fade. 5. 2 days after the marinade, take the fish out of the sun to dry for 3 days, and then hung in a cool ventilated position can be. =="Cured preserved fish technical summary 1. Cured preserved fish although any fish can be, but it is best to use meaty fish, so that cured preserved fish taste good. 2. Cured salmon is recommended best not to wash, fish belly black membrane and other viscera to deal with clean, fish blood do not wash, fish blood is the key to cured salmon, cured sun-dried with a special flavor, but also make the salmon color rosy and good-looking, washed instead of easy to be bad, not conducive to preservation. 3. The proportion of preserved fish marinade, the proportion of the most important is the proportion of salt, the other are auxiliary materials, can be more or less, salt can not, more too salty, less easy to be bad, generally 1 catty of fish 15 g salt can be, but also can be a moderate amount of more, because there are salted fish and light meat, said. 4. Waxed fish curing process, you need to pour the tank, this can not be lazy, or cured waxed fish salinity and color is not uniform, curing, it is best to press the top of the weight, so that the meat is tight. 5. Waxed fish cured after drying time is not too long, 3 days or so on the line, otherwise too dry, eat and hard and hard to bite. After the preserved fish, it should be preserved, so that it is not easy to deteriorate, resistant to storage, here are 3 more practical methods. 1. Hanging cool ventilated place, waxfish drying well, find a cool ventilated location, the waxfish hanging up, this method is more common in rural areas before. 2. Refrigerator storage, the waxfish drying well, in its surface evenly coated with a layer of vinegar, so that it stays moist, and then into a plastic bag, into the refrigerator. 3. Into the altar of preservation, the good waxfish into the size of the pieces, and then put into a waterless and oil-free altar, sprinkled with some high degree of white wine, seal the altar mouth, placed in a cool location away from the light. Winter has been deep, the year is close, it is a good time to pickle salmon, pickled salmon, although simple, but want to pickle good or need some tricks, according to the above methods and recipes pickled out of salmon, not only the meat is salty and firm, and the color of the good-looking red and also resistant to put. #2020LifeMemories