Salted fish and eggplant stew
Ingredients:
Two taels of salted fish, cut into pieces; two eggplants, peeled, cut into cubes or long strips with a hob; Appropriate amount of minced garlic and ginger slices; chop a few pieces of tempeh;
Method:
1. Oil the eggplant in 70% hot oil (to save time and money, you can choose: hot pot Stir-fry the dried eggplant without adding oil), mainly to control the excess water in the dried eggplant;
2. Heat the oil in the pan and fry the ginger slices, minced garlic, and tempeh until fragrant, then add the salted fish slices and stir-fry. Add the cooking wine; add the eggplant, season with a little salt, sugar, light soy sauce, and five-spice powder, stir-fry for a minute or two until all ingredients are evenly distributed, put it in a clay pot, add a small cup of stock or water, and simmer for five minutes. Thicken the sauce, add a few drops of sesame oil, and add some chopped green onion or garlic.
Steamed Pork Belly with Salted Fish
Ingredients:
About 100 grams of raw and sun-dried salted fish (such as horse glue, yellow fish, cured fish, pomfret, etc.), 150 grams of good quality pork belly.
Seasoning:
15 grams of ginger, 15 grams of green onions, 5 grams of refined salt, about 20 grams of chili rings, 5 grams of sugar, 1 teaspoon of steamed fish soy sauce, and 15 grams of cornstarch.
Method:
1. Wash the salted fish with water, cut into pieces and set aside.
2. Cut the pork belly and marinate it with soy sauce, sugar, salt, oil and cornstarch.
3. Put the main ingredients into the steaming dish, add green onions, shredded ginger, pepper rings, steamed fish soy sauce and sugar, mix well and steam until cooked, about 10-15 minutes.
Put the main ingredients into the steaming dish, add green onions, shredded ginger, chili rings, steamed fish soy sauce and sugar, mix well and steam until cooked, about 10-15 minutes. Add fragrant sesame oil to the pan and serve.
Salted fish and chicken fried rice
Ingredients:
Salted fish, chicken breast or chicken legs, rice, chopped green onion, and a small amount of shredded ginger
< p>Method:1. Cut the salted fish and chicken into small pieces. It is better to cut the salted fish into finer pieces.
2. Add oil, shredded ginger, and fry the salted fish and chicken until cooked
3. Fry the rice (actually leftover rice is the best if left in the refrigerator), and stir-fry until the rice is cooked. Once they are dispersed one by one, add the salted fish and chicken and stir-fry until evenly spread. Sprinkle the chopped green onions in and stir-fry until fragrant. Then serve.
Salted fish rice
1/2 cup diced salted fish 2 cups water 2 cups diced chicken 1/4 cup minced garlic 1 tablespoon diced carrot 1/3 cup diced shiitake mushrooms 1/4 cup corn kernels 1/8 cup green bean kernels 1/8 cup salt 1/2 tsp soy sauce 1/3 tbsp ginger juice 1/3 tbsp sesame oil 1/2 tbsp white pepper 2 tsp chili oil 1/3 tablespoon of sugar 1/3 tablespoon
[Production process]
(1) Wash the rice, add 2 cups of water, put it into the pot to soak, and add oil Add the diced salted fish into the pot and stir-fry for 1 minute and set aside.
(2) Drain the diced salted fish, add the rest of the ingredients and all the seasonings to the pot where the rice is soaked and mix evenly.
(3) Add 1/2 cup of water (in addition to the amount) to the outer pot of the rice cooker. Place the ingredients for method (2) into the inner pot of the rice cooker and steam them until cooked. Take them out and mix them briefly before serving. Start eating. If the diced vegetables used have a higher water content, the amount of water added to the rice should be slightly reduced so that the cooked rice will be fragrant and not soft and sticky.
Celery and salted fish rice
Ingredients:
1 cup diced celery and diced salted fish 2 tablespoons white rice 2 cups water 2 cups seasoning a: salt 1 tsp sesame oil 2 tsp pepper 1 tsp seasoning b: tbsp red wine vinegar 2 tbsp sugar
Method:
(1) Wash the rice and drain the water , add 2 cups of water and soak for 15 to 20 minutes. Other materials are prepared separately.
(2) Add the diced salted fish and seasoning a to the rice, mix slightly, put it into the rice cooker and cook until the switch jumps up, then simmer for about 15 minutes.
(3) Open the lid, add diced celery, mix it slightly with a rice spoon, then cover the lid, simmer for about 3 to 5 minutes, then sprinkle seasoning b evenly, and use a rice spoon Mix well and serve.
Salted fish and eggplant stew
Ingredients: 2 liang of salted fish, diced; 2 eggplants, peeled, cut into cubes or long strips with a hob; appropriate amount of minced garlic and ginger slices; Chop several pieces of tempeh;
Method:
1. Heat the eggplants in 70% hot oil (optional to save time and money: stir-fry the eggplants in a hot pan without oil) , the main thing is to control the excess water in the dried eggplant first;
2. Heat the oil in a pan and fry the ginger slices, minced garlic, and tempeh until fragrant, then add the salted fish cubes and stir-fry, add cooking wine; add the eggplant , add a little salt, sugar, light soy sauce, and five-spice powder to taste, stir-fry for a minute or two until all ingredients are evenly distributed, add a small cup of stock or water to the clay pot, simmer for five minutes, thicken the sauce, and add a few drops sesame oil, add some chopped green onion or garlic.
Celery and Salted Fish Rice
·Ingredients: Ingredients: 1 cup of diced celery, 2 tablespoons of diced salted fish, 2 cups of white rice, 2 cups of water
Seasoning A: 1 tsp salt, 2 tsp sesame oil, 1 tsp pepper
Seasoning B: 1 tbsp red wine vinegar, 2 tbsp sugar
·Operation: (1) Wash the rice and drain it, add 2 cups of water and soak it for 15 to 20 minutes and set aside. Other materials are prepared separately.
(2) Add the diced salted fish and seasoning A to the rice, mix slightly, put it into the rice cooker and cook until the switch pops up, then simmer for about 15 minutes.
(3) Open the lid, add diced celery, mix it slightly with a rice spoon, then cover the lid, simmer for about 3 to 5 minutes, then sprinkle Seasoning B evenly, use a rice spoon Mix well and serve.
Hakka Yong Tofu
·Ingredients: 〖Main Ingredients〗: Flat tofu, lean meat, fish, shrimp, salted fish, cabbage
〖Accessories〗: green onion, ginger
〖Seasoning/Marinage〗: sesame oil, pepper, etc.
·Operation: (1) Chop lean meat and fish separately , soak the dried shrimps until soft and cut them into small pieces, cut the salted fish into small pieces, and cut the green onions into small pieces. Put all ingredients into a bowl, add seasonings and stir until gelatinous and set aside;
(2) Pick and wash the cabbage, add oil, salt and boiling water to cook and serve;
(3) Rinse and drain the tofu, cut it into four pieces, scoop out a small amount of tofu with a spoon, sprinkle with a little cornstarch, stuff it with fish meat, fry it in an oil pan until it is slightly yellow, and serve it up;
(4) Heat a clay pot, add a tablespoon of oil and sauté the ginger slices until fragrant, add the soup and bring to a boil, add the cabbage and tofu and boil for a while, add the gravy and stir-fry, bring to the boil and serve.
Salted fish and roasted meat
500 grams of salted fish back meat, 500 grams of pork leg, appropriate amounts of soy sauce, white sugar, chopped green onion and ginger.
1. Wash the salted fish and cut into long cubes; cut the pork into similar pieces and marinate in soy sauce for about 15 minutes and set aside.
2. Heat oil in a wok, add ginger cubes, make the meat red, then add fish cubes, add water and bring to a boil over high heat, then simmer over low heat for 40 minutes, add appropriate amount of sugar, and sprinkle chopped green onion and continue to simmer for 5 minutes.
Steamed salted fish tofu
Ingredients: 1 box of tender tofu. 1 salted fish. 40 grams of pork belly. 1 chili shred. 2 slices of ginger. Seasoning: 2 tablespoons soy sauce. 1 tablespoon rice wine.
Preparation:
1. Remove the head and tail of the salted fish, slice off both sides of the fish, and cut into 8 pieces for later use.
2. Cut the tofu into 1 cm thick slices.
3. Cut the pork belly into thin strips.
4. Cut the pepper and ginger into thin strips.
5. Arrange the tofu on the bottom of the plate, then add the salted fish, and sprinkle shredded pork belly, shredded chili pepper and shredded ginger on the middle. Add 2 tablespoons of oil to the seasonings and mix thoroughly, pour on the fish, steam over medium heat for 15 minutes.
The most original way to eat salted fish:
1. Steam.
Cut the salted fish into pieces (thickness is about the thickness of your little finger, cut as much as you want), wash and put on a plate; cut the ginger into shreds, sprinkle it on the salted fish, and pour some peanut oil on top (other edibles Oil can also be used (peanut oil has the best taste). After the water boils, steam it for 8-10 minutes.
2. Fry.
Cut the salted fish into pieces and wash them; cut the ginger into shreds; add oil first, then the shredded ginger, then add the salted fish and fry until both sides are golden brown.
For the remaining salted fish, you can cut them all up, put them in a glass container, pour in cooking oil (preferably peanut oil) and soak them. This is the famous "oil-soaked salted fish". The best way to preserve salted fish is. You can steam or fry it anytime you want to eat it. Soak it first and wait until the saltiness develops before cooking.
It can also be steamed
Salted fish and eggplant stew
Ingredients: 2 liang of salted fish, diced; 2 eggplants, peeled, cut into pieces or cut with a hob Long strips; appropriate amount of minced garlic and ginger slices; chop a few pieces of tempeh;
Method:
1. Oil the eggplant in 70% hot oil (optional if you want to save time and money) : Stir-fry the dried eggplants in a hot pan without adding oil), mainly to control the excess water in the dried eggplants;
2. Heat the oil in the pan and fry the ginger slices, minced garlic, and tempeh slices until fragrant, then add the salted fish slices Stir-fry and add cooking wine; add the eggplant, season with a little salt, sugar, light soy sauce, and five-spice powder, stir-fry for a minute or two until all ingredients are evenly distributed, put it into a clay pot, add a small cup of stock or water, and simmer for five minutes After a few minutes, thicken the sauce, add a few drops of sesame oil, and add some chopped green onion or garlic.
Salted fish rice
1/2 cup diced salted fish 2 cups water 2 cups diced chicken 1/4 cup minced garlic 1 tablespoon diced carrot 1/3 cup diced shiitake mushrooms 1/4 cup corn kernels 1/8 cup green bean kernels 1/8 cup salt 1/2 tsp soy sauce 1/3 tbsp ginger juice 1/3 tbsp sesame oil 1/2 tbsp white pepper 2 tsp chili oil 1/3 tbsp sugar 1/3 tbsp [Production process]
(1) Wash the rice, add 2 cups of water, put it into the pot to soak, and add the diced salted fish in a separate pot. Stir-fry for 1 minute and set aside.
(2) Drain the diced salted fish, add the rest of the ingredients and all the seasonings to the pot where the rice is soaked and mix evenly.
(3) Add 1/2 cup of water (in addition to the amount) to the outer pot of the rice cooker. Place the ingredients for method (2) into the inner pot of the rice cooker and steam them until cooked. Take them out and mix them briefly before serving. Start eating. If the diced vegetables used have a higher water content, the amount of water added to the rice should be slightly reduced so that the cooked rice will be fragrant and not soft and sticky.
Celery and Salted Fish Rice
Ingredients: 1 cup of diced celery and 2 tablespoons of diced salted fish, 2 cups of water, 2 cups of seasoning a: 1 tsp of salt, 2 tsp of sesame oil 1 tsp pepper Seasoning b: 2 tbsp red wine vinegar 2 tbsp sugar
Method:
(1) Wash and drain the rice, add 2 cups of water and soak for 15 ~20 minutes to spare. Other materials are prepared separately.
(2) Add the diced salted fish and seasoning a to the rice, mix slightly, put it into the rice cooker and cook until the switch jumps up, then simmer for about 15 minutes.
(3) Open the lid, add diced celery, mix it slightly with a rice spoon, then cover the lid, simmer for about 3 to 5 minutes, then sprinkle seasoning b evenly, and use a rice spoon Mix well and serve.