What is the function of salting fish gelatin first?

The salt is put in order to kill the bacteria on the fish! Because the salinity is high, the water in the bacteria will be sucked out by the salt! Without water, bacteria can't live!

This concentration difference is caused! Salt itself is a very salty thing, and such an environment is extreme for bacteria and cannot survive! So the salt is put in order to have a sterilizing effect!

Parasitic fish meat without bacteria can stay fresh for a long time! Good for marinating fish gelatin!

Salt is added to the marinated fish because it will make the fish taste good. There is also pickled fish, and if you don't eat it for a while, it won't smell so easily. Generally, the best way to eat marinated fish is to fry it, because the marinated fish will be very tight and not as loose as fresh fish.

Fresh fish is nothing more than two methods: steaming and boiling, and the other method is used on fresh fish, which doesn't feel so delicious! Ah lz

Fresh fish maw is traditionally eaten, first fried, then soaked, and then topped for cooking. Stir-frying: First of all, it is necessary to make fish gelatin salt, that is, put a certain amount of salt in an iron pot and heat it violently, turn it from time to time, and wait for the salt to dry and not explode at high temperature.

Then throw the dried fish gelatin into the high temperature fish gelatin salt and keep stir-frying, the fish gelatin suddenly explodes white and fat when the high temperature is high, and continue to fry with a simmer at this moment until the fish gelatin becomes brown. Soaking: Soak the hard, crispy fried fish gelatin in warm water to soften.

Ingredients: There are various ways to eat fish gelatin, and the cooking is mainly soup-style, and now let's talk about the two more common fish gelatin dishes in Juexi: green onion (spinach) fish gelatin soup and Sanhuang soup.

These two dishes are simple to make and have unique characteristics. The method of chopped green onion (spinach) fish gelatin soup is to soak the foamed fish gelatin in boiling water, then sprinkle in chopped green onion (or spinach leaves), add salt and a little monosodium glutamate, and serve it in a pot. The dish is green and yellow, and the clear water reflects each other, which is pleasing to the eye and refreshing, soft and smooth and clear.

Sanhuang Soup: It is made of fresh yellow croaker, yellow croaker and yellow croaker gelatin, so it is called "Sanhuang Soup". The method is to cut the yellow croaker into chess pieces, a little ginger, boil in a pot under cold water and semi-mature, put in a washed fresh yellow croaker and burn it together, when the fresh fish is almost ripe, add the fish gelatin that has been fried and prepared, roll it slightly, sprinkle green onions, monosodium glutamate, and put it in the pot.

The dish is nestled by mother and child, and the fish is glutinous, which is unique and meaningful.

Hello dear, gelatin is generally put in fish stew, but the specific timing of gelatin is different according to different ingredients. If it is a softer stew, you can add gelatin at the beginning of the stew; If it is a hard stew, you can put dust gelatin in the middle and late stages of stewing to prevent the gelatin from being overcooked and rotten. In addition, before putting in the gelatin, you can also soak the gelatin in cold water to prevent the gelatin from rotting after boiling in hot water.

Summary: When stewing fish, the timing of gelatin should be determined according to the hardness of the ingredients, if the ingredients are soft, you can put gelatin at the beginning of the stew; If the ingredients are hard, you can add gelatin in the middle and late stages of the stew, and at the same time, you can soak the gelatin in cold water before putting in the gelatin.

We all know that fish gelatin is rich in nutrients, delicious to eat, has a good edible value, is a very popular nourishing ingredient, many people will stew fish gelatin at home. So salt or sugar in fish gelatin stew? Let's take a closer look!

Stewed fish gelatin, generally stewed with milk, red dates, lotus seeds, rock sugar and the like, is sweet, so most of them are put sugar, no need to put salt, if it is salty, with pork belly, pork ribs and other ingredients to stew fish gelatin soup, but you need to put salt, but also before the stew is good to put salt to taste.

Fish maw is also known as fish maw, fish maw, etc., and top ingredients such as shark fin and bird's nest are called "Eight Treasures of Seafood"! Known as "marine ginseng"! The main components of fish gelatin are high-grade collagen and a variety of nutrients required by the human body, which are easily absorbed and utilized by the human body!

Fish gelatin should choose a whole gelatin, and the size and thickness of the gelatin should be used to identify the quality of the gelatin!

In fact, it is okay to soak the gelatin or not, but generally speaking, it is better to soak it and stew, and by the way, you can also thoroughly clean the surface of the gelatin. There are water hair and oil hair in the way of soaking, and most people still choose water hair, the heat of oil hair is a little less easy to control, and if you don't do it well, you will burn and destroy a precious ingredient.

When the water is haired, it still depends on the size of the fish gelatin, which is generally about the same for 4 hours, and then put the fish gelatin into the boiling water and blanch it with the ginger slices for 10 minutes to remove the fishy smell, and it can be used for stewing.

As for what is suitable for stewing with fish gelatin, in fact, this thing is not too different from ordinary ingredients, and you don't need to be too careful, the more common ones are fish gelatin and red dates, fish gelatin and pork ribs, fish gelatin and chicken, etc. The rich gelatinous taste of fish gelatin is an important reason for its "deliciousness", so as long as it is stewed normally, it will not be difficult to eat.

Preparation: 50 grams of fish gelatin, 3 red dates, more than a dozen lotus seeds, 5 grams of snow fungus, more than a dozen wolfberries, and 10 grams of rock sugar.

How to make:1Soak the fish gelatin in water for two hours, wash the red dates, lotus seeds, and snow fungus;

2.Cut the soaked fish gelatin into strips, put it in a stew pot with red dates, lotus seeds, and snow fungus, add water and simmer for an hour, then add wolfberries and rock sugar, and continue to simmer for half an hour.

Summary of tips:1Fish gelatin should be soaked at least two hours in advance;

2.Don't put too much seasoning in the stewed fish gelatin.

3.When red dates are stewed with fish gelatin, you can replace the water with milk, which is sweeter and more nutritious.

Who is right when someone says that you can't put salt when marinating fish pieces, and someone says you need to put salt? Why. My opinion on this question is:

Be sure to put salt when marinating the fish, and you can put more salt on the basis of your habitual taste. First of all, from the name of the method, pickled fish pieces, just from the name, there is a word "pickled" to indicate that salt must be put in. Next, some friends may not put salt when making pickled fish pieces, according to their own taste preferences, but I must put salt when I cook fish, of course, some friends will also put some sugar.

But when it comes to marinated fish, I'm sure to put salt. Putting salted fish pieces will not only remove the fishiness but also increase the shelf life of the fish.

Salted fish is light meat, and the fish should be slightly salty. About 10 catties of fish pieces put 3 to 4 taels of salt. You can also put a little more salt in it.

Put the salt in a pan and fry it, add dried peppercorns, chili peppers according to your taste. After cooling, wipe it on the surface of the fish with your hands, wipe more on the thick part of the meat, and then neatly stack it in a basin prepared in advance, and the top layer is separated by edible plastic sheeting, and a heavy object is pressed on it, and it is placed for 2-3 days. Turn it over and leave it for another 2-3 days, and then you can hang it in the yard.

If you like to eat fish heads, you can keep them, and if you don't like to throw them away, you can do it. This is the air-dried pickling method, as well as the wet pickling method, this time we will use the wet pickling method to solve this problem.

1. Clean the pickle barrel: If the wooden barrel is selected, the new barrel should be poured into clean water and soaked for two days, to ensure that there is no leakage, soak it in plant ash water for 2 hours, then wash it with water, and then wipe the inner wall with leeks or radishes, remove the smell of wood, and dry it for later use. If it is a basin or other container, you can avoid soaking and other procedures, and you can wash the inner wall.

2. Fish selection: buy fresh carp in supermarkets or markets, cut it into two halves connected to the abdomen, remove the gills and internal organs, then wash the blood stains with water, gently shake off the water, spread the fish flat and put it in the basin for 1 hour, and drain the water.

3. Soak salt: put the washed and cut fish into another basin, evenly rub the fish body with fine salt (the fish salt ratio is 10, and then spread it in the basin layer by layer, sprinkle a layer of salt on the top, and put gauze on the basin mask to prevent flies from spawning and deteriorating. Salted for 2-3 days, the fish body can harden.

4. Preparation of pickled grains: glutinous rice is steamed, spread out, sprinkled with a little soil nitrate water (or plant ash leaching water), red yeast rice, Sichuan pepper, sweet sake lees, cumin, garlic, chili powder noodles, crushed ginger, Huoxiang powder, white wine and an appropriate amount of salt (about 1 10 of the total salt), all stirred and mixed evenly into pickled grains.

6. Barreling: Spread the pickled grains into the marinade barrel 2 cm, pick up the salted raw fish, spread it on the barrel dregs, and then put the pickled grains 2 cm on the top of the fish body or fish pieces, so that the fish lees are alternately laid, and when laying a layer, they should be flattened and pressed by hand until they are paved, and the barrel mouth is left about 15-20 cm, and then the brine of the original pickled fish is sprinkled, and then the pressure plate is pressed, and then the pebbles are pressed (first press 1 2 weight, and press all after 2 days).

Don't add salt when cooking fish, marinate in advance, because salting in advance will make the fish age, without that fresh taste, the meat quality of the fish is relatively tender, so you don't need too much salt.

When cooking fish, you don't need to add salt to marinate it in advance, because salt will still be put when cooking fish, and if you marinate it in advance, the fish that comes out of this way may be salty.

When cooking fish, you need to add salt to marinate in advance, and you also need to add ginger slices of cooking wine to remove the smell. The resulting fish is tender and tasty, but also has no earthy smell.

When cooking fish, add salt and marinate in advance. Because the fish meat is not good to taste, salting it in advance will taste better and tastier.

My family loves to eat fish, it can be said that I grew up from snack fish, and the most eaten way to make fish is to burn, boil, stew and stew, these cooking methods generally need to be processed in advance, and the so-called pickling is the most salted, and then pickled with green onions and ginger. We have a saying here that "salted fish is light meat", the so-called salted fish is to make fish is saltier than ordinary dishes, and meat is lighter than ordinary dishes, so that it tastes good enough, but local differences, this method is not suitable for every place, and it is not suitable for everyone's taste.

There are many ways to make fish, stir-fried, fried, grilled, fried, steamed, etc., generally before doing these, the fish needs to be processed in advance, that is, pickling, different regions have different practices, and different cooking methods will also treat the fish differently.

Why do you add salt to marinated fish nuggets?

1. Because salt can remove the excess water from the fish.

2. You can also salt the fishy smell of the fish to remove part of it, so that the fishy smell is much less.

3. Salt can tighten the fish meat, so that it is fried, stewed, and boiled when it is not easy to break, and it will become a lump that is not easy to break.

Stir-frying, frying, grilling, frying, stewing, boiling, these cooking methods generally need to marinate fish pieces, especially those cut into fish pieces need to be pickled, generally we commonly use pickling seasonings; It's all salt, cooking wine, green onion and ginger, if it's a special practice, if you want the taste of the fish to be very fragrant and have no fishy smell, then add some special ingredients, metaphor, lemon, sauce sauce, barbecue sauce, cumin powder, chili powder, etc., can be used as seasoning for marinated fish.

How much salt is generally added to marinated fish?

Cooking fish at home is nothing more than burning, frying, stewing, boiling, stewing, etc., these cooking methods are to cut the fish into fish in advance, or directly make it whole, generally speaking, the ratio of fish and salt is about 10:1, and a pound of fish can be put about one or two salts. But it can't be less than this number, otherwise there will be no much effect, the marinated water does not come out, and the fish is fragile when frying, but some places pay attention to salted fish and light meat.

You should put a little more salt in the fish, and some may put more salt, so you can add less salt when cooking fish. Once the salt is ready, sprinkle it on top and rub it evenly with your hands on every side and corner of the fish.

How long does it take to marinate fish with salt?

Generally, we pickle fish, can not be marinated for too long, the water loss is too much, the fish is not delicious, the general marinating time is about 10-20 minutes, so the condiments are also very tasty, but also depends on the specific fish type and fish practice is those types, in the specific determination of the specific marinating time.

If you want to preserve the flavor of the fish soup, do not marinate it beforehand, because salting it will remove the fishy smell, but it will lose the umami of the fish itself.

Before cooking the fish, you need to add salt and marinate it in advance. Because some fish are suitable for frying or frying, if salt is added during the frying process, it may not absorb the flavor, and the fish will have no taste.

It needs to be marinated, which is more flavorful, because the fish meat is very firm, it is not easy to taste, and it is more convenient to make fish after marinating.

It's better not to. There are two main methods of soaking fish gelatin: water hair and oil hair

For fish gelatin with small body shape and general thickness, you can soak it in water for about 4 hours, and then cut small pieces when the fish gelatin is soft.

For large and thick fish gelatin, you can soak it in water overnight, and then cut small pieces when the fish gelatin is soft.

Generally speaking, it takes more than 3 hours for water hair.

The soaked fish gelatin can be boiled in boiling water with ginger slices for about 15 minutes to remove the fishy smell before simmering.

Note: When soaking fish gelatin, do not contact with the water in which shrimp and crab are boiled, so as not to contaminate the odor.

Oily hair Before oily hair, wash the fish gelatin with warm water, drain it, and then put it in a warm oil pan to fry. 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 are not transparent. When the fish maw is fried until the hand is broken, and the section is like a sponge, it can be fished out.

However, it should be noted that aquarists will not fry their belly at the same time due to the different thicknesses, and they should be fished out first to avoid overheating. If it is a large and thick fish gelatin, when the oil is oily, the fish gelatin can be simmered in a low-temperature oil pot in Chinese for 1-2 hours, and after seeing that the fish gelatin is soft, then use medium heat to increase the oil temperature, and keep turning until the fish gelatin is swollen and full. Generally, oily gelatin is used to cook dishes.

When cooking, ginger, green onion, oil, salt, and shochu should be used to remove the fishy smell of fish gelatin.