How to quickly soak dried marine fish and how to soak dried seafood???

Soak the dried fish in boiling water to make it a little faster.

Recipe description. I was surprised that the vegetarian chicken shop was surprised to hear that I wanted "vegetarian chicken", saying that I was a connoisseur and could call the name "vegetarian chicken", and most of the neighbors here called "gluten". Du Niang said that there are more than 80 kinds of vegetarian chicken, which is really enough for me to toss, do steaming, waterlogging, cold dressing, small stir-fry, big oil pot frying, braised and now it is with dried fish want to stew, so that the vegetarian chicken that is a vegetarian dish is contaminated with fishy smell.

Material. Ingredients: 2 vegetarian chickens, half a carrot, 1 dried fish.

Excipients: appropriate amount of sunflower oil, appropriate amount of soy sauce, appropriate amount of sugar.

Method. 1. Cut the dried fish into pieces and soak in water for 20 minutes.

2. Cut the carrot into hob pieces.

3. Slice the vegetarian chicken.

4. Heat the pot, pour half a pot of oil, burn seven layers, fry the vegetarian chicken, and heat it on medium heat.

5. Fry until golden brown on both sides, filter oil and serve.

6. Leave some oil in the pot, pour in the carrots and stir-fry, then add the fried vegetarian chicken, and stir-fry together.

7. Add soy sauce and sugar, don't put too much soy sauce, because the fish is salty.

8. Clean the soaked dried fish and put it directly into the pot; Add water to submerge the noodles, bring to a boil over high heat, and then change to low heat and simmer.

9. Wait for the water to boil dry, it takes about 30 minutes, and then put it out of the pot and put it on a plate.

You can boil it in boiling water for 10 minutes, then soak it in purified water and soak it.

With hot water, cover the dissolver to keep warm.

There are two methods of soaking: oil hair and water method. Thick fish maw can be used in both ways, and thin fish maw is easy to rot in water, and it is better to use oil hair.

1 Oil hair Small fish maw such as yellow croaker maw and turtle maw should be used for oil hair. Wash and drain the fish maw with warm water and fry it in a warm oil pan. The oil should be kept at a low temperature to ensure the quality, and the oil should not be scorched and yellowed when frying, and the outside and inside should not be impermeable.

When the fish maw is fried to the point that the hand is broken, and the broken luck is like a sponge, it can be fished out. However, it should be noted that the fish maw will not be fried at the same time due to the different thicknesses, and the good ones should be fished out first to avoid overheating. Yellow lip belly, hairy belly, sturgeon belly and other large and thick, oily hair, first simmer the fish belly in a low-temperature oil pot Chinese fire for 1-2 hours, see the fish belly soft, and then use a stronger fire to increase the oil temperature, and keep turning until the fish belly is swollen and full.

However, the fire should not be too vigorous, otherwise, it is easy to cause the outside to be coke. 2. Water hair: Soak the fish maw in water for a few hours, wash it clean, put it in a stew jar, add cold water to boil and remove from the fire, wait for it to cool down and then burn, burn it two or three times a day, take it out after two days, soak it in water and set aside.

When soaking fish maw, avoid contact with the water in which shrimp and crab are boiled to avoid contamination with peculiar smells.

Hello, I have found the result for you: the method of soaking dried fish is as follows: 1

First, soak the dried fish in clean water, and the soaking time depends on the size and hardness of the fish bubble, which generally needs to be soaked for 4-6 hours. 2.After soaking, remove the fish bubbles and rinse them with water.

3.Put the fish bubbles in a pot, add water, slightly more water, about twice as much as the fish bubbles, and then add a small amount of salt and cooking wine. 4.

**After boiling, reduce the heat and cook for about 30 minutes, until the fish bubbles are soft. 5.After cooking, scoop up the fish, rinse it with clean water, and squeeze out the water for later use.

6.Fish bubbles can be used for stir-frying or making soups, just add the right amount of seasoning according to your taste. Notes:

1.The water used to soak the fish should be changed several times until the water becomes clear. 2.

When boiling the fish bubbles, the heat should be moderate, not too large, otherwise it will be easy to cook rotten. 3.After the fish bubble is soaked, it should be eaten in time, and do not let it be left for too long.

The correct way to soak dried fish is as follows:1Soak the dried fish in clean water for 30 minutes to allow it to absorb water and soften the fish.

2.Remove the soaked dried fish and wash it to remove impurities such as scales, fins and internal organs. 3.

Soak again in clean water for 2-3 hours to make the fish softer. 4.Put the soaked dried fish into a pot, add enough water, add ginger slices, green onions, cooking wine, cinnamon and star anise, and cook over medium heat for 20-30 minutes.

5.Take out the boiled dried fish, soak it in clean water for 2 hours, and remove the acorns again to remove the fishy smell and residual oil. 6.

Finally, take out the soaked dried fish and dry it to air dry or sun dry. Notes: 7

Do not soak the dried fish in hot water, as this will make the fish hard and taste worse. 8.The soaking time depends on the size and firmness of the fish, too long will cause the meat to become soft and rotten, and too short time will make it difficult to cook.

9.When boiling fish, add enough water to prevent the fish from drying out too much. 10.

During the soaking process, the water should be changed frequently to remove fishy odors and impurities.

Ingredients: 50 grams of dried fish.

Excipients: 8 grams of garlic, appropriate amount of millet pepper, 15 grams of green pepper, 10 grams of light soy sauce.

1. 8 grams of garlic slices, appropriate amount of millet pepper cut into sections, 15 grams of green pepper, sliced.

2. Soak 50 grams of dried fish and 200 ml of water for 3 hours.

3. 5ml of cooking oil, pour in garlic slices, dried fish, stir-fry evenly, 10 grams of light soy sauce, 2 grams of chicken powder.

4. Pour in the green pepper, pour in the millet pepper, and stir-fry evenly.

5. The finished product is as follows.

Soak in water, wash it off, and make soup to drink.

In the past, our own drying was steamed and then taken to dry, and it was just chewed directly when picked up, which was very fragrant.

But now the health on the market is not guaranteed, many are dried, washing is not very clean, we have this kind of processing plant, have seen the processing, so especially remind you to pay attention to clean.

All seasonings for braised sea fish. Light soy sauce. Balsamic vinegar.

Salad oil. Rice wine. Salt.

A pinch of MSG, and the ingredients also include chives. Ginger and garlic. After the materials are ready.

Start frying in the pan first. After the noodles are fried until golden brown, you can take them out and set aside, and then put them in the pot again after all the noodles are fried. Put the vinegar first.

Then put the rice wine. Then add light soy sauce. After stir-frying a few times, add a bowl of water, then add salt and a little MSG.

Then you can cover the pot and start simmering. When the soup is almost dry, you can start the pot. By this time, the color of the fish has become darker.

If you add some red pepper, the taste and color will be much better.

Summary. Hello dear. Glad you asked

The way to eat dried fish bubbles is as follows: prick the fish bubbles with needles and leak and deflate, then wash them with water and drain them, chop the ginger, cut the green onion into small pieces, and cut the green onion into a bowl for later use. Put it in the oil pan until it is hot for seven or eight minutes, put the ginger in and stir-fry, then put the fish bubble down and stir-fry, and then put the green onion and dried chili pepper in and stir-fry it to make it fragrant.

Then add an appropriate amount of water, salt, soy sauce, and wine to it, first boil the soup over high heat, then simmer over low heat for 5 minutes, and finally put the chopped green onion in and stir-fry a few times to get out of the pot.

Hello dear. I'm glad you asked: Here's how to eat dried fish bubbles

Drain the purchased fish bubbles with a needle, then wash them with water and drain them, chop the ginger, cut the green onion into small pieces, and cut the green onion into a bowl for later use. Put it in the oil pan until it is boiling to seven or eight minutes of heat, put ginger in and stir-fry Shouchang, then put the fish bubble down and stir-fry, and then put the green onion and dried chili pepper in and fry it to make it fragrant. Then add an appropriate amount of water, salt, soy sauce, and wine to prepare the steak, first boil the soup over high heat, then simmer over low heat for 5 minutes, and finally put the chopped green onion in and stir-fry a few times to get out of the pot.

Dry. Dear, if you dry it, you can clean the fish bubble and drain it, you can make a braised fish bubble or chopped pepper fish bubble.

Pro, put the prepared fish soaked mu into the pot, and put an appropriate amount of chili pepper and pickled pepper in it, then put it in the pot and steam it over high heat for 10 minutes, and then pour out the excess soup after steaming, and then put Bai Xun closed sale sugar, monosodium glutamate and shredded green onion in it, and finally pour the prepared eighty percent hot oil on it to eat. This is how to chop pepper and fish soak.

The soaking of sea cucumber mainly goes through two major steps, first of all, it is first soaked in cold water in the refrigerator, and then it is taken out and boiled, and boiled until the chopsticks can pierce it.

First, take the sea parameters, pour the dried sea cucumber into a clean vessel without oil stains, and add water, and the water must be submerged in the sea cucumber.

2. Then cover the utensils and put the sea cucumber in the refrigerator to refrigerate at 0 ° 5 ° and soak for 48 hours, change the water every 24 hours, and change the water to desalinate the salt and preservation of the sea cucumber.

3. Cut the soaked sea cucumber through the opening of the sea cucumber with scissors, remove the sand spit and internal organs, and clean it.

4. Add water to an oil-free pot and heat to a water temperature of 40-50 degrees, add sea cucumbers, boil over high heat, turn to low heat and cook for 40 to 50 minutes.

5. Check whether the sea cucumber has been cooked, and poke it with chopsticks if it can be easily pierced.

1. The soaking rate of sea cucumber is directly related to the length of time you cook, if you want to soak the rate more, cook it for a longer time, the taste will be slightly softer, and if you want to soak the rate is smaller, the cooking time will be shorter, and the taste will be slightly stronger.

2. The number of soaked sea cucumbers should be controlled until the family eats them within 1 to 2 weeks, and too long time will affect the quality of sea cucumbers.