How do you make dried fish look like fresh?

Every winter, in addition to drying bacon and dried radish and other vegetables, many coastal areas have the habit of drying dried fish. Because there are not many fish in winter, fresh fish are washed in salt water, dried and dehydrated, and made into dried fish for storage.

Dried fish in the market generally refers to fresh marine fish that has been thoroughly dried. Dried skimmed fish is made of high-quality marine fish as raw materials, refined by high-temperature cooking, drying and other procedures, and all indicators have reached the standards stipulated by the state. The product quality is stable and reliable, the fish fragrance is rich, the protein content is high, easy to decompose, easy to digest, is the preferred product for livestock, poultry aquaculture and feed industry.

The dried fish is mostly made of freshwater fish such as green, grass, silver carp, mandarin fish, carp, crucian carp, etc., and is salted and dried into moderately salty aquatic products. Common ones are dried squid, dried abalone, dried whitebait, etc. Whole foods are currently recognized by international nutrition as a natural longevity food.

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.

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 more than 45%.

So, they are a great food for protein supplementation.

Dried fish, it doesn't matter what kind of fish is made, the key is that we can eat it with the thorns, I use it with some soybeans, stir-fry with dried chili peppers, fragrant, used to make snacks and side dishes are good, my favorite spicy dried fish, this is a heavy taste of the dish, can be used as a delicacies for wine, but also with steamed buns, porridge with food, very rice. If you like to draw inferences, you can change the ingredients to a different one, and this method can be used to cook other varieties of side dishes. The key is to provide a good source of calcium.

On the purchase, you should choose a complete tail, there is a silver-white longitudinal belt on the side, and it is better if the belly of the fish is not broken. If there is residual white powder, it should be stored for a long time, and in these two cases, it means that the dried fish is not fresh enough and the taste will be poor.

At present, there are many kinds of dried fish, both marine fish and freshwater fish, compared with freshwater fish, marine fish are smaller in size and have a larger adjustable range of temperature requirements, so the drying quality of marine fish is first. In addition to the traditional process, sun drying, is a large number of drying equipment on the market, baked fish color and nutrients are uneven, if the use of coal boiler and oil boiler, it is very unhygienic for food, but with the development of science and technology, the air energy heat pump dryer homeopathic application was born, which solves the trouble of a variety of unhygienic and energy consumption of the above traditional dryers, which requires a lot of labor, and can effectively avoid the nutrient loss and color change of seafood in the drying process.

How to dry fresh fish into dried fish:

After the fish is bought, clean it, then put some salt water to soak for 60 minutes, take it out and put it under the sun to dry, if the weather is good, it needs to be dried for about 4 or 5 days, after the sun is good, it is generally very fragrant, and it tastes more chewy, which can improve the appetite.

Benefits of Eating Dried Fish:

1. The dried fish contains amino acids, protein components, and the content of taurine is also very high, which is a relatively low calorie food, which can reduce the cholesterol content in the blood, make the fatigue disappear, and the eyesight can also become better, which can improve liver function.

2. Some of the minerals contained in dried fish can also resist radiation and resist viruses, and the nutritional value of dried fish is very high, such as iron, phosphorus, and calcium, which can make the hematopoietic function and bone development better, and achieve the best anemia effect.

How to eat dried fish:

1. After smearing the fish maw with refined salt to remove the fishy smell, wash and control drying, add a small amount of cooking wine, and then put it in.

2. Put 3 5 slices of ginger and green onions, turn them up and down a few times to make the fish evenly flavored, then cover the bowl and marinate for half an hour, the fish will taste more delicious after cooking.

3. Soak the fish pieces, fish segments or fish fillets in milk, sprinkle a little dry flour, or fry or fry, it tastes good.

Small fish clean up the scales, internal organs and gills, feel that cleaning the fish scales is troublesome can keep the scales, remove the fish head, so that it is more time-saving, I use the tool to scrape the scales to deal with it faster, the small dried fish that go to the scales is more delicious.

2 7 Heat a pan over low heat and add an appropriate amount of cooking oil and salt.

3 7 Put the small fish into the pot one by one, don't put too much at one time, it is recommended to use a non-stick pan, if the ordinary iron pot is easy to paste the bottom.

4 7 Fry on low heat for 3 minutes, shake the pot and the small fish can be easily shifted, you can turn it over and fry, pay attention to the color, fry until both sides are golden brown, you can clip the small fish out and fry it in the next pot.

5 7 Put the fried fish on a rack covered with oiled paper and drying nets, and smoke slowly on the electric pottery stove over medium and low heat.

6 7 small fish turn over every 15 minutes, change the position, pay attention to the smoke process, the fire must not be big.

Required materials: 30 kg of grass carp, 300 grams of salt, (the dosage can be set by yourself).

22. After opening the belly of the fish, remove the internal organs, cut off the fish head, wash the fish body, and wipe the water.

33. Use salt to smear the inside and outside of the fish body with two layers of salt, put it in a basin, turn over the fish body after two days, and marinate it for four days before drying.

44. Wear a wire or cloth strip on the top of the fish, use chopsticks or bamboo sticks to spread the fish body, and hang it outdoors in the sun.

55. If it is natural, it will generally dry for about a week, and it will already be 7-8 years dry. If it rains, you can do it by grilling it dry over a charcoal fire.

Tip 1: The amount of salt can be increased or subtracted according to your taste.

2. If it is salty when pickling, soak or cook it in water, so that the saltiness will become lighter.

3. Remember that the fish does not need to be too dry, otherwise it will affect the dry mouth.

4. The dried fish can be stored in the refrigerator, so that it can be eaten for a year without a problem.

If you want to make fresh fish, you must put it in a sunny and well-ventilated place, so that it can be turned into dried fish faster.

Life tips, tips for making fresh dried fish.

It's simple, wash it, kill it, marinate it with salt and dry it.

Fresh fish needs to be salted and exposed to the sun for a few days, and then it will become dried fish.

1. Fresh fish is better, because the dried fish is obtained after fresh fish is dried, and the fish will continue to lose nutrients in the process of drying, compared with fresh fish, of course, fresh fish is better. However, due to the loss of water, the nutrients of the food are concentrated, especially the protein contained is very high, and the daily intake of sufficient protein can improve the body's immunity.

It should be reminded here that when making dried fish, bacteria will invade, so it is not recommended to eat in large quantities, and pickling dried fish requires a lot of salt, so there are a lot of nitrosamines, which can cause cancer.

21. First remove the seeds of the red pepper, then wash it, wash and chop the green onions, wash and shred the ginger. The blood of the pork is washed and shredded, and then marinated, and an appropriate amount of cooking wine, light soy sauce, and starch is grasped evenly before pickling.

2. The dried fish needs to be soaked in water, it is best to soak for an hour, you can drop some white vinegar to soak it well, and after the mold is soaked, wash and drain it, and put it in the starch to wrap it with a layer of starch.

3. Wash the skin of the meat, wash it continuously with warm water, and cut it into shreds after rinsing it well.

4. At this time, you can heat the pan, and then put the dried fish into the oil pan and fry it.

5. The heat is medium, about 1 minute, and when it turns golden yellow, you can remove it and drain it.

6. At this time, continue to heat the pan, put the red pepper, ginger and green onion into the pot and stir-fry, and wait for the fragrance. You can add the skin of the meat and stir-fry.

7. When the skin of the meat is stir-fried into a crystal transparent color, add an appropriate amount of water and add an appropriate amount of light soy sauce to simmer.

8. After the skin of the meat becomes soft and the soup becomes extraordinarily thick, you can slowly put the shredded meat into the pot and stir-fry.

9. Wait for the shredded meat to turn white and dry, and finally add the dried fish and stir-fry evenly, preferably sprinkle in chopped green onions and ginger and stir-fry a few times to serve.

If you want to make salted and dried fish from the fresh fish you bought at the market, you can try it: wash the fish, cut the gills and cut the fish along the midline of the abdomen (don't cut the fish into two pieces, it means that the thickness of the fish is smaller, so that it is easier to dry).Then put the fish in a basin and marinate it with coarse salt, mix the salt well, and make sure that a layer of salt is evenly spread around the fish (usually I put a lot of it at home).

Marinate for two or three days, take it out and spread it on a dustpan to dry when the weather is good (the key is that the sun should be fierce), and take it back at night. After repeated drying like this, the fish will become salted and dried when it is dried.

After the salted and dried fish is made, it will be relatively dry and hard, soak it in hot water for five to ten minutes before cooking, and pick it up for later use. After the oil is boiled, put a few garlic in the pan and stir-fry until fragrant, and then put the dried fish into the pan and fry it until browned, it is delicious, hehe. That's probably it, my home is by the sea, I eat a lot of dried fish, and now I don't eat outside, so homesick.

Hehe. Hope it helps.

In the past, there were no refrigerators, so people used salt and air-dried methods to preserve ingredients, bacon, sausages are one of them, and air-dried fish. Sun-dried'How do you make dried fish delicious? Let's go and have a look!

Steamed air-dried fish

Preparation of ingredients. Appropriate amount of air-dried fish, appropriate amount of green onion, cooking wine, red pepper, and sesame oil.

Methodological steps. 1. Shred the green onion and ginger, spread it on a plate, wash the dried fish and put it on the plate;

2. Add an appropriate amount of cooking wine and red pepper, and steam on high heat for about 8 minutes;

3. Pour out the water after taking it out, remove the green onion and ginger and put in the fresh green onion and ginger shreds;

4. Then boil a spoonful of hot oil and pour it over the fish while it is hot.

Braised and air-dried fish

Preparation of ingredients. Air-dried fish, ginger and garlic, green onions, dried red peppers, cooking wine, vinegar, oil to taste.

Methodological steps. 1. Wash the dried fish, boil the water in the pot, blanch the fish for 2 minutes, remove and rinse;

2. Heat an appropriate amount of oil in a pot, add ginger and garlic slices, and then put in the fish pieces and fry them over low heat until browned on both sides;

3. Then add cooking wine, vinegar, and an appropriate amount of water to cover the bottom of the pot, then add chopped green onions, stir-fry the fish pieces after boiling, and remove the juice from the pot.

Pork belly air-dried fish

Preparation of ingredients. Half a pound of air-dried fish, 1 pound of pork belly, 2 tablespoons of light soy sauce, 1 tablespoon of rock sugar, 3 tablespoons of rice wine, a little vinegar, star anise, and an appropriate amount of cinnamon.

Methodological steps. 1. Soak the air-dried fish in warm water for about 5 minutes, then cut into pieces, clean and control the water;

2. Blanch the pork belly for 3 minutes, then remove and cut into pieces, heat a little oil in the pot and add the fish pieces and stir-fry;

3. Then add vinegar, sugar, cooking wine, cover the pot and simmer for a while, then reduce the juice over high heat;

4. Put the pork belly in the casserole, stir-fry slowly over low heat, pour in the light soy sauce to color after frying, then add rice wine, rock sugar, cinnamon and star anise;

5. Then add an appropriate amount of water to cover the meat, turn to low heat and simmer for half an hour after boiling, then put the fish on low heat and simmer for 20 minutes, turn the pot evenly and collect the juice.

Small dried fish with green peppers

Preparation of ingredients. A little green pepper, feelings, onion and garlic, appropriate amount of oil and salt, soy sauce, a little chicken essence.

Methodological steps. 1. Wash the green peppers and cut them into shreds, soak the dried fish in warm water, drain and set aside;

2. Cut the green onion and garlic, heat the oil in the pot, pour in the small dried fish and fry until the golden ring, then add the green onion and pepper and stir-fry until fragrant;

3. Then pour in an appropriate amount of soy sauce, add chili pepper and stir-fry for 2 minutes, then add minced garlic and stir-fry well;

4. Finally, turn off the heat, add the chicken essence to season and remove from the pot.