Question 2: Steaming preserved fish Introduction:
Preserved fish is ideal for steaming, which retains its distinctive smoky flavor to the fullest extent. Adding sweet wine wine together with steaming preserved fish can make the sweet flavor of wine wine slowly penetrate into preserved fish, making the salty taste of preserved fish with a little more wine flavor, together with the light fishy taste of the fish itself, it is very special to eat. Nutritional Benefits: 13g Protein, 48g Fat, 120mg Calcium, 630mg Potassium, 234 Calories/person
Ingredients:
250g preserved carp, 1 box of sweet wine mash (also known as mash) (about 400ml), 10g of goji berries, 1 tablespoon of sugar (15g), 1 tablespoon of wine (15ml), 1 piece of fresh ginger (about 10g), 2 teaspoons of oil (10ml), water, 2 teaspoons of water (10ml), 2 tablespoons of wine (10ml), 2 teaspoons of water (10ml), 2 teaspoons of oil (10ml). 2 teaspoons (10ml) oil, 1 tablespoon (15ml) water starch
Directions:
Soak the carp in water for 3 hours until the fish is soft and salty, then drain off the water and slice it into 1cm thick cubes. The fresh ginger is cut into thin strips.
Put the cut pieces of preserved fish, wolfberries, fresh ginger into a large bowl, evenly poured into the sweet wine, yellow wine, oil, sprinkled with sugar.
Boil the water in the steamer over high heat, transfer the large bowl with the preserved fish pieces into the steamer and steam over high heat for 30 minutes.
Remove the large bowl, decant the steamed broth from the bowl into the wok and place the fish pieces on a plate.
Heat the soup in the frying pan over high heat, then mix in the water starch, stir well, turn off the heat when the soup thickens, and pour it over the steamed preserved fish pieces.
Tip:
The salty flavor of the preserved fish itself is heavy, so it needs to be soaked before cooking to remove the salty flavor, and soaking can reduce the harmful substances in the preserved fish such as nitrite.
If you have ready-made cooked lard at home, add some when steaming the preserved fish to make it taste especially good.
The method of eating preserved fish in the farmhouse is generally to cook the rice in the pot when the rice is about to dry up the water, and when it is bubbling, the whole piece of preserved fish will be spread on the rice together with the steam. The fish will not lose its flavor due to boiling, and the oil leached out will seep into the rice. Some people will also cut the fish into pieces and then fried to eat, so that the cooking of the fish flavor and crispy, and the fishy taste is light.
Question 3: how to steam preserved fish steamed preserved fish with black beans
Nutritional features: preserved fish is a traditional food in our country, Chinese New Year festivals, certainly less preserved fish, bacon and other food, although the Spring Festival has passed, must be quite a number of housewives are worried about the handling of these leftovers, the introduction of this steamed preserved fish with black beans sauce with hot oil and then steamed with preserved fish a piece of flavor, rich, for the working class, the taste is very good, and the taste is not very good. rich, for office workers, is a rare and simple dishes, black beans also has the effect of digestion and spleen; zucchini has a heat diuretic, in addition to the annoyance of thirst, moistening the lungs and cough, garlic zucchini taste light, weight loss and slimming; cool to go to the fire of the winter melon and kelp soup is light and refreshing, but also set of whitening and anti-staining, weight loss and slimming of the dual efficacy of the body in a body;
Ingredients: 400 grams of preserved fish, tempeh 100 grams, 10 grams of green onion, 8 grams of ginger, 10 grams of cooking wine, 3 grams of monosodium glutamate (MSG), 5 grams of dried chili pepper
Preparation:
1, preserved fish washed and cut into pieces, put into the dish.
2, the pot on the fire, the tempeh stir-fried, seasoning wine, monosodium glutamate (MSG), poured on the preserved fish block, sprinkle green onion segments, ginger, dry chili, into the cage to steam 25 minutes.
Question 4: How long do you want to steam the sausage Ingredients
1 sausage, 2 eggs, chicken broth 300cc
Method
1. Take a steaming bowl, egg add chicken broth and mix well, then pour into the strainer carefully filtered and ready to use.
2. Steam the sausage and dice it into the egg mixture of Method 1 and mix well.
3. Take a steamer pot, boil the water in the steamer pot, put in the steamer bowl of Method 2, cover the pot with a lid, and steam over high heat for about 2 minutes, then turn to medium heat and continue steaming for about 12 minutes until cooked.
Question 5: How long does it take to steam the sausage? There is a simplest way... When cooking rice, put the sausage into the compartment (general rice cooker have) and cook together... so that the rice is cooked, the sausage is also cooked... so that not only the sausage steamed and fragrant and sweet... even the rice will also be very fragrant Oh
Question six: the salmon sun A few days can be smoked Three to four days can be. Farmers making salmon are in the winter, due to the low temperature in winter curing process will not be corrupted, so the summer farmers generally do not make salmon. We can completely use the refrigerator in the summer for curing, the fish pieces mixed with spices covered with plastic wrap, placed in the refrigerator freezer, three to four days can be taken out to dry, be sure to choose a good weather to dry, reduce the drying time. Sunny and windy days are best. Winter drying generally take a month, but summer moisture evaporation fast, good weather generally two or three days. In principle, do not dry too dry, with a hand holding the fish block not drooping on the line, into the refrigerator freezer storage can be.
Waxed fish is the name of the fish washed and cured after drying, carp, grass carp, carp can make waxed fish. Cured preserved fish is China's traditional aquatic processed food, its unique flavor, storage resistance, in China's southern food culture has an important position. During the processing of pickled preserved fish, due to the role of microorganisms and enzymes in raw fish, nitrate reduction, protein hydrolysis, amino acid desorption and deamination, lipid hydrolysis and oxidation and other biochemical changes occur, so that the fish has a unique flavor and nutrition.
The golden color of preserved fish, with solid meat, salty and light, special fragrance, easy to keep, etc., is a traditional aquatic products that people in Hunan are fond of. Every winter, many families have the habit of smoking preserved fish.
The meat of preserved fish is tender and flavorful, with high nutritional value, protein content of 26.7%, fat content of 30.8%, vitamin A content is especially rich in phosphorus, calcium, iron and other elements of the content is also very high.
Question 7: Steamed dried preserved fish, steamed dried preserved fish how to do delicious, steamed dried preserved fish Main Ingredients: 150g of dried fish, 350g of pancetta.
Supplementary Ingredients: the right amount of oil, the right amount of salt, the right amount of ginger.
Steamed dried preserved fish steps
1. dried fish with boiling water, and then washed;
2. five-flower meat;
3. five-flower meat cut up under the pot to fry a bit of fat, put a bit of salt;
4. dried fish cut up and marinate with ginger;
5. and then lay the five-flower meat on top of the pan, under the pot to steam two next minutes.
Question 8: How to make bacon steamed preserved fish delicious bacon steamed preserved fish practice step
Ingredients Details
bacon moderate
preserved fish moderate
oil moderate
soy sauce moderate
oyster oil moderate
original taste
steaming process
half an hour time
normal difficulty
normal difficulty
oyster oil moderate
original taste
steaming process
half an hour time
Normal Difficulty
1 Bacon salmon cut into pieces,
2 Plate,
3 Seasoning sauce, drizzle oil, soy sauce, oyster sauce.
4 Pour into the bacon bowl,
5 like to eat spicy can put a little chili sauce,
6 steamed,
7 high pressure twenty minutes.
8 Good smell of bacon and salmon.
Question 9: How long should the salami be steamed to cook 20 minutes can be
Question 10: How long should the salami be steamed Half an hour after the opening of the pot, how it is also cooked, eat the texture of the hard, and then steam for a while. If the steaming time is too long, the oil is running out, like to eat more fat, less steam will be.