The practice of marinating dried white striped fish, the homely practice of air drying white striped

If you want to talk about how to marinate white fish.

In fact, it is very simple, because if it is a fish, then its method or pickling method is almost the same, and it is easy to learn to draw a scoop with a gourd. The method of marinating fish will be different in different places, just like the marinating method in the south and the north is different, but these are not problems, you can choose the method you want to marinate according to your preferences.

In the south, there is a popular way to marinate whitefish. The white fish is washed and then evenly smeared with an appropriate amount of ordinary salt.

It is then left to dry in the sun for a week or so until the fish is dried. In this way, the white fish will not only be stored for a long time, but also will not produce insects.

Buy a nice-sized white striped fish that you like; Make a knife from the back of the spine, cut the bones of the back spine, and remove the internal organs and gills of the fish.

Dispel; Do not wash with water, but use a clean rag to remove the blood and black lining of the fish little by little, revealing the tender fish meat;

Use fine salt or peppercorn salt that you have processed separately (put the pepper and fine salt in an iron pot and fry it), and smear it on the fish, evenly, and do not rub it on the skin;

After smearing the salt, sprinkle the salted fish with sorghum wine to maintain the mellow taste

Put it in a clay pot, porcelain altar, or basin, cover it with a piece of white paper, and press a stone to squeeze out the fishy water in the fish, and keep it pressed for about a week;

Finally, take out the fish that has been marinated for a week, use bamboo slices to prop up the salted side, use a relatively strong thin rope, pass through the fish head and eyes, hang it outdoors to cool and dry, try to dry it in the air and not in the sun, so that the fish is delicious;

Before eating, cut a section and soak it in water, add green onions, ginger, and wine to steam and eat, whether it is drinking wine and eating, or eating at a party, the mellow chewing, tight meat, eye-catching color, make your family, relatives, and friends salivate. What are you waiting for, act now, the delicious food is not tempting.

Note: Winter is the best time to marinate, while summer is not.

If you are tired of eating fresh white fish, then you might as well try this pickled white fish, the taste of this pickled white fish is completely different from that of fresh white fish, and because the pickled white fish is stored for a long time, if you want to eat white fish one day, you can take it out and eat it anytime and anywhere. However, you can't eat too much pickled food, and the same is true for pickled white fish, which is harmful to your health if you eat too much.

Crispy white striped fish].

Main ingredients: white fish, green onion, ginger, cooking wine, pepper, cumin powder, Sichuan pepper powder, chili powder, salt.

Specific method] 1. Remove the scales and internal organs of the white fish, and clean it.

2. Add a spoonful of cooking wine, a teaspoon of salt, a teaspoon of pepper, add chives and ginger and marinate for 15 minutes.

3. Drain the marinated white fish and roll it evenly with a layer of dry flour.

4. Pour oil into the pot, the oil temperature is 50% hot, put in the white fish and fry it over low heat, don't be in a hurry to use high heat, otherwise the fish will be burnt and the fish bones will be soft.

5. Fry the fish until crispy, remove the oil.

6. Increase the temperature of the oil in the pan and pour in the white fish to fry for 30 seconds, so that the taste will be crispier and not greasy.

7. Add chopped green onions, peppercorns, cumin powder and chili powder to the fried small fish and mix well.

8. Put the chives and a few slices of ginger in a bowl, and pour the remaining hot oil into the fried fish, so that the oil can continue to be used for stir-frying after it cools.

Ingredients: 1 white fish (dry).

Ginger to taste Dried red pepper to taste.

Light soy sauce to taste.

Tempeh to taste.

Coriander to taste.

Green onion to taste Garlic cloves to taste.

Vegetable oil to taste.

Steps: 1. Wash and chop the fish and soak it in cold water for about 3 hours.

2. After soaking, wash and drain the water for later use.

3. Cut the dried chili pepper into sections, the garlic can be cut or not, 4. Pour vegetable oil into the pot.

5. Put the fish in a pan and fry over high heat.

6. Change the surface of the fish to medium heat after the surface is slightly yellow.

7. Add garlic and chili pepper and continue to stir-fry twice, turn off the heat.

8. Start another steamer, put water ** in the pot, put a tripod for the bowl, 9. Put the fried fish into the bowl and put an appropriate amount of light soy sauce.

10. Place the tempeh evenly on top of the fish, keep steaming on high heat for about 12 minutes, and turn off the heat.

11. Open the lid and take it out.

12. Cut the coriander and green onion into sections.

13. Put the green onion and coriander on top of the fish and enjoy.

Tips Fry the fish in the pan for a while before steaming, and the fish will taste more flavorful and fragrant.

Ingredients: Eight white striped fish.

1 green pepper.

Oil: Appropriate amount of salt.

Cooking time.

Ginger to taste 3 tablespoons of soybean paste.

Chives: To taste.

Half a head of garlic and 2 dried chilies.

Sichuan peppercorns to taste.

Steps: 1. Wash the fish with cooking wine and marinate for 15 minutes.

2. Slice the garlic, shred the ginger, cut the dried chili pepper into sections, and mince the green pepper.

3. Prepare soybean paste.

4. Flour both sides of the fish.

5. Put oil in the pot, heat it, and fry the fish to brown.

6. After frying, fry on one side and set aside on the other side.

7. Stir-fry the remaining oil in the pot.

8. Put three tablespoons of soybean paste.

9. Stir-fry for 2 minutes.

10. Add the fried white fish.

11. Add water, just over the fish.

12. Simmer over medium heat for 7 minutes, add half of the chopped green onion. Reduce the juice over high heat.

13. Finish, put on a plate.

5-7 days.

The dried fish are mostly freshwater fish such as green, grass, silver carp, mandarin fish, carp, and crucian carp.

As raw materials, salted and dried into moderately salty aquatic products. Common ones are dried squid, dried abalone, dried whitebait, etc.

More than 90% of squid is processed into dried squid, which is the eight treasures of seafood.

One. Abalone is a seafood shellfish.

Peel off the shells of the fresh abalone, remove the internal organs, take the ears, abdomen and feet, put it in a pot of boiling water and cook it, and take it out to dry to become dried abalone.

Whitebait, i.e. sea meander.

The white color is slightly transparent, no more than 3 cm long, and the whole body has no scales, and has always been used as a whole food (that is, the internal organs, head, wings, etc. are not removed, and the whole food is recognized by international nutrition as a natural "longevity food".

Drying fish is just for preservation. However, some of the value of marketing bridge fingers will be retained, and some will be lost. During the drying process, there will be some mismatch bacteria invading, and it is recommended to sterilize at high temperature during the production process.

If it is cold, soak it in boiling water and eat it. Dried fish is a product made from meat or fish that has been seasoned and dried. As the moisture content decreases, the nutrients in it are concentrated, and the protein content is as high as 45% or more fibrination.

So, they are a great food for protein supplementation.

When there is a lack of protein in the main meal, or use bread, cold skin, and instant noodles.

When you are hungry, add some dried fish as a snack to effectively supplement nutrition. Eating some when traveling is also conducive to maintaining physical fitness. However, if you think that the more dried fish you eat, the better, you are mistaken.

Unfavourable**. Dried fish is a high-calorie food, and eating more of it is no different from eating more meat. Nowadays, there is a lot of fat in dried fish, and eating more is not good for **, and it will also increase saturated fatty acids.

intake.

1.Ingredients: Fresh wild fish, wash the appearance, remove the scales, break it from the back, and remove the internal organs (be careful, do not wash with water after disemboweling, otherwise a day later.)

i.e. rotten), remove the head, put it in a basin and set aside.

2.Ingredients: salt (5%-10% according to the quality of the fish, depending on your taste), cooking wine.

Sichuan pepper, spices, ginger, chili, honey (many people don't know to put honey, in fact, honey is not only a preservative.

And it can ensure that the air-dried fish will not become dry firewood, and it can make the air-dried fish have a unique flavor). Attention, the most important thing is here: high liquor!

3.Production method: Put the big fish after washing and scaling and disemboweling in a large basin, put in salt, cooking wine, pepper, big ingredients, ginger, chili, honey, soy sauce and marinate for 6-10 hours, take out, use disposable chopsticks to separate the fish, fix, hook at the fish mouth and hang it in the shade and ventilation, the key is coming:

Spray white wine on the surface of the fish body (hehe, there is this trick to drive away flies, and hide it for a long time without corruption) in the north for 1-2 days, and in the south you can check that the fish body hardens and then recovers and places it in the refrigerator. When eating, it can be eaten according to the different tastes of various places, steamed, braised food, and the taste is wonderful.

How to marinate dried fish and dry it The steps are as follows:

1. After the fish is slaughtered and rinsed, it is marinated with salt, white wine, ginger, etc. for a period of time, and then placed in a ventilated place on the balcony to dry. Dried fish do not need to be exposed to a little sunlight, mainly by air drying, drying for about three days in the fish maw and gills can not squeeze out the water, that is, it is dry, and it can be eaten.

2. Dried fish refers to fresh fish that are fully dried, mostly freshwater fish such as green, grass, fresh, fresh, carp, crucian carp and other freshwater fish as raw materials, and dried into moderately salty aquatic products after salting.

3. Dried fish is a product made of fish after seasoning and drying, with the reduction of moisture content, the nutrients in it are concentrated, and the protein content is as high as 45%.

4. Dried fish is a kind of food with high calorie energy, eating more of it is no different from eating more meat, today's dried fish has a lot of fat, eating more is not good for the first, and it will also increase the intake of saturated fatty acids.

1. Wash the dried white fish, drain the water, then cut it into sections from the middle and divide it into two for later use.

2. Wash and chop the ginger and garlic cloves.

3. **, put oil in the pot, place the drained white fish in the cold oil pan, turn on a small heat, and let the white fish fry in the pan.

4. If the fish with strong limbs is fried and becomes yellow, you can turn it over, and continue to fry it, and it will also be yellow.

5. Fry until both sides of the fish are yellow and filial, then you can add rice wine, chili noodles, bean paste, garlic, ginger, salt and soy sauce to stir-fry to taste.

6. Simmer in water, you don't need to put too much water, because the white fish is already cooked when you fry it, and it will be more flavorful to put some water to simmer.

7. When the water is dry, you can start the pot and put it on the plate.

Introduction: Drying dried fish is for preservation. But some of the nutritional value will be retained, and some will be lost. During the drying process, there will be some bacterial invasion, and it is recommended to sterilize at high temperature during the production process. Here's how I put together for you on marinated dried fish.

Pickled'How to make dried fish delicious1.Wash the fish.

2.Salt and peppercorns and stir-fry until fragrant.

3.I didn't use my hands to wipe it on the fish, it was hot. The little spoon I use.

4.Then marinate overnight and then dry outside. Generally, it takes about 10 days to dry, which also depends on the size of the fish.

If the fish is salty, it is okay to store it at room temperature, and if the fish is not too salty, it is better to put it in the refrigerator. (This night, I was told by experience.) In short, if you don't want to eat fish that is too salty, one night is enough.

If you want to keep it for a longer time, marinate it for two or three days before taking it out to dry. Look at my clip? I'm afraid that the fish will fall and clip it, but it's useless.

The more worried, the more things happen.

Cooking skills1. If you want to marinate the fish lightly, you can do it overnight. If you want to be salty, you have to take two or three days.

2. I use flat fish, about one and a half catties. Pickles of this size are more affordable, and when you eat them, one piece is fine. (It's a pity I have two for the cat).

3. In addition, there are grass carp, which is generally the bigger the better.

4. Be sure to check the weather forecast when drying, and then pickle it, otherwise it will be enough to choke.

5. When drying, there is more space between the fish and the fish, so that it is easy to dry.

1. Buy a favorite white fish of the right size. Cut the bones of the back from the back of the fish, remove the internal organs and gills of the fish, do not wash with water, but use a clean rag to remove the blood and black inner membrane in the fish little by little, revealing the tender fish meat. Spread fine salt or peppercorn salt processed by yourself on the fish meat, evenly, and do not wipe on the skin of the fish; After smearing the salt, sprinkle the salted fish with sorghum wine to maintain the mellow taste

2. Put it in a clay pot, porcelain jar, or basin, cover it with a piece of white paper, and press a stone to squeeze out the fishy water in the fish, and keep it pressed for about a week; Finally, take out the fish that has been marinated for a week, use bamboo slices to prop up the salted side, use a relatively strong thin rope, pass through the fish head and eyes, hang it outdoors to cool and dry, try to dry it in the air and not in the sun, so that the fish is delicious;