Question 2: How to make dried salted fish? Wash the fish and cut it into pieces.
2. Cut the long-film pickle into sections;
3. Cut the tomatoes into pieces;
4. Cut carrots into pieces;
5. Onions, shallots and coriander;
6. Chili;
7. Sesame;
8. Stir-fry the pickled vegetables in an oil pan for 3 minutes;
9. Add boiled soup;
10. Add salt, carrots and tomatoes;
1 1. Boil the soup and add the fish pieces;
12. Cook on high fire for 5 minutes;
13. Add onion, onion and coriander;
14. Sprinkle pepper, sesame seeds and water on it;
15. Reheat a pot of oil in the wok and pour the hot oil into the seasoning.
Question 3: How to make fish with Chinese sauerkraut? Main ingredients.
salted fish
3.
condiments
energy
Proper amount
corn starch
Proper amount
Garlic stalk
Proper amount
oil
Proper amount
step
1. Dig out the seasoning in the fish belly and put it aside. Then peel off the scales.
Wipe the pan with ginger first to prevent the pan from sticking when frying fish.
3. Put cooking oil in the pot, turn on a small fire, and slowly fry until yellow. Because fish is preserved, the skin of fish is really difficult to fry. Stir-fry three strips.
None of them are good. The surface is a little burnt. The skin hasn't fallen off yet. Should we improve it and use some raw flour next time?
4. Stir-fry the seasoning with the remaining oil in the pot.
5. Cut the garlic seedlings into sections.
6. Put water in the pot and cook the fish in the pot.
7. add garlic seedlings. Then put them in the pot.
8. The service ... is a little salty. It doesn't look good. Just look at it from a distance.
skill
Wipe the pan with ginger first to prevent the pan from sticking when frying fish.
Question 4: What can pickled fish do to make delicious ingredients?
condiments
Appropriate amount of pickled fish
Appropriate amount of dried pepper
Methods/steps
1
Soak the salted fish in cold water overnight to remove excessive salty taste. Wash the soaked fish pieces and put them on a plate for use.
2
Cut more garlic seeds and ginger, and prepare dried peppers for later use.
three
Heat the oil in the pan and fry the fish pieces until golden on both sides.
four
This is fried fish. Don't fry it too hard.
five
Wash the pan, put the oil back to heat, add garlic seeds and ginger and stir-fry until fragrant. Don't use the original fried fish oil, or the fish will be salty. )
six
Turn off the heat, add the dried Chili and stir-fry until fragrant.
seven
Add pepper and sugar and stir well.
eight
Add the fish pieces and stir well. Dip each piece of fish in Chili.
nine
Turn on the fire and add half a bottle of beer to make the beer as high as the fish pieces.
10
Turn both sides over and cook for 5 minutes, the fish will be more delicious and tender.
1 1
Add some soy sauce and vinegar to taste before cooking, and collect the soup and put it on a plate.
12
Fish with Chinese sauerkraut, which is more delicious than fresh fish, is ready. The meat is tender, fragrant, spicy, sweet and sour, and the most important thing is not salty. It's delicious! ! What are you waiting for? Let's cook fish with Chinese sauerkraut at home.
Question 5: How can fish with Chinese sauerkraut taste better? Grass carp are generally preserved. It doesn't matter whether you go or not. Break the fish from the back, remove the viscera and head, cut it in half, and sprinkle salt evenly inside and outside (according to the ratio of 10 fish to 3 salt per catty). Put it in the container for three days, turn it over, put it in for another three days, and you can hang it out. Don't dry it for too long, or it will tire your teeth.
If the fish hasn't been washed, you can put on a layer of soy sauce before hanging it, which is dust-proof and looks good. Just try it. I pickle it like this every year.
Question 6: How to make homemade salted fish delicious and the routine steps of homemade salted fish.
1. Wash the fish for later use.
2. Put all kinds of spices in a bowl.
3. Put it in the microwave oven and heat it 1 min.
4. Spread the heated seasoning evenly on the fish.
5. Then cover and marinate 1-3 days.
6. Finally, hang up and air dry.
Question 7: The practice of pickled fish, how to make the homemade pickled fish delicious, the home-made practice of homemade pickled fish, the main ingredient is grass carp 5000g, the auxiliary materials are pepper, salt and cumin, pepper, spiced powder, onion and ginger.
step
The steps of making fish with Chinese sauerkraut are 1 1. Kill the fish first and wash it for later use.
Step 22. Put all kinds of seasonings into a bowl.
Step 33: put it in the microwave oven for heating 1 min.
Step 44. Spread the heated seasoning evenly on the fish.
Step 55. Then cover and marinate for 1-3 days.
Step 66. Finally, hang it up and dry it.
skill
The black film in the fish belly must be washed clean.
Question 8: How to cook dried or salted fish? There is a difference between dried fish and pickled fish. Make dried fish, wash it after slaughter, sprinkle with salt and hang it in a ventilated place to dry (it must be dry weather), or put it by the fire to dry; Make pickled fish, slaughter, wash, coat with salt, and coat with other seasonings such as coriander, pickles, ginger, garlic or pepper. , according to local tastes, put it in wooden barrels or tanks, seal (ferment), and eat it after one to several months. It is delicious.
Question 9: The method of frying pickled fish, how to make fried pickled fish delicious, the common method of frying pickled fish.
Marinated fish must be soaked in clear water to remove salt before cooking; Descaling and slicing the desalted fish for later use; There are many ways to pickle fish, but this fisherman only
Introduce your common practices.
(1) Seasoning: red pepper segments, pepper, ginger slices, spiced powder or brine, cooking wine and sugar; The amount of red pepper and pepper should be sufficient (according to taste)
(2) Accessories: appropriate amount of radish slices and a small bowl of pickle water; (I can do without these. )
(3) Practice: ① After the oil temperature is high, add red pepper, pepper, ginger slices and white sugar and stir fry, then add fish slices and stir fry; ② Add pickled radish in the frying process.
Slices, pickle water, cooking wine, spiced powder; (3) After frying, add water to the pot until the fish are completely submerged, and after boiling with strong fire for 2 minutes, turn to medium fire 15 minutes.
Then turn to a small fire and slowly collect water;
⑷ Features: hemp, spicy and fragrant, with a special taste (the fish has become fibrotic after being salted); Suitable for drinkers who like to drink a few mouthfuls of tempting wine.
At present, with the meat flying all over the sky, two traditional side dishes are introduced. The ingredients of these two dishes are all loved by crucian carp and grass carp.
Laohudou
Stir-fry the old Hu dou in a pot, immediately add water to boil, and drain the water for later use;
(1) Seasoning: garlic or garlic sprouts, ginger, etc.
⑵ Practice: Stir-fry garlic and ginger, then add cowpea and stir fry.
Note: add red garlic seedlings in the process of frying; Pickle water can also be added in the frying process; You can also add vinegar to make it sour before cooking according to your own taste.
⑶ Features: Traditional side dishes with wine; The existing high-end hotels also provide this appetizer before the main meal-back to basics.
Stir-fried rattan stalks
Clean the rattan stems and cut them into small pieces of 0.5cm for later use; Can be made into different dishes according to the matching accessories.
(1) Accessories: pickled sea pepper+pickled cowpea or Qinghai pepper+tender package or red sea pepper segment+fried soybean (commonly known as dog drilling hole)
⑵ Practice: Stir-fry the rattan stems and accessories until cooked.
⑶ Features: Traditional seasonal dishes that are very appetizing, especially in hot summer, drink mung bean porridge; It is also a good accompaniment to drinking frozen beer;
Question 10: How to pickle delicious pickled fish in Sichuan? Raw material: grass carp (above 4 kg).
Ingredients for pickled fish: onion and shredded ginger.
Seasoning for pickled fish: cooking wine, pepper and salt.
The practice of pickled fish:
1, clean the fish dorsal fin from beginning to end, clean the black film in the fish belly (remember, I forgot to clean it here, but I cleaned it later), and coat it with white wine or cooking wine after it is dried (or dried with a cloth);
2. After one hour, evenly spread the fried salt and pepper (per catty of fish 10- 15g) on the inside and outside of the fish with a small brush pen or hand;
3. Marinate the coated fish in a container for 3-5 days (high temperature for 3 days);
4. Use rope or iron hook to make the salted fish run steadily, hang it in a ventilated and sunny place and blow it for 3 days, then roll it up in a ventilated and cool place to make it semi-dry. After half a month, you can wash the floating dust and pepper on the fish with warm water, cut it into pieces or strips, sprinkle with onion and shredded ginger, and steam it in SAIC for 30 minutes before eating.