The production process of fish juice is complicated, not a simple raw material preparation. It needs to go through standard procedures such as fermentation, filtration and high-temperature aseptic treatment, so it is difficult for small-scale enterprises to produce and the quality and safety of their products are difficult to guarantee. The taste characteristics of fish juice are: sour, sweet, fresh, salty and slightly spicy; Pickled vegetable is an upgraded and innovative product of cold salad. Less juice is mixed vegetables, and more juice is fish dishes. Pickled vegetables are oil-free, rich in vinegar and vegetarian, which meets the needs of the general public for a healthy diet.
Legend has it that on the banks of Heilongjiang, fishermen have no dry wood in rainy season and live on raw fish. Fishermen make a "vinegar pot" first, and then fish fillets with vinegar sauce. Because the local area is rich in firewood, this way of eating is commonly known as "making money" by the local people, and the saying "less salt and less vinegar, more raw food, making money and making a living" has spread.
The act of extracting juice from flowers and nails.
1, drainage in the basin 460g, aged vinegar in water tower 320g, spicy fresh dew 90g, red oil 200g, monosodium glutamate 20g, oyster sauce 50g, salt10g, ginger 50g, garlic100g, chives 20g, coriander 20g, and red.
2, 350 grams of flower pot, add water, add appropriate amount of salt and rapeseed oil to soak for half an hour, so that it spits out residual sediment, wash it, pour it into boiling water, add appropriate amount of onion, ginger and cooking wine, and cook until it just boils.
3. Put 50g of broken ear root,10g of broken red millet pepper,10g of broken coriander stalk, 5g of broken garlic,15g of spicy fresh dew,10g of aged vinegar, 20g of homemade fresh spicy juice, 2g of seasoning powder and 2g of powdered sugar in the yard.