What is dried bonito, and how to make it delicious?

It's the bonito that is dried...

Ingredients: dried bonito, pork ribs, peanuts, rice, red dates, wolfberry, ginger, cooking wine, oil, salt, light soy sauce, pepper.

Method: 1. First prepare all the ingredients, clean the peanuts, soak them in water, and cut the dried bonito into fish strips.

2. After cleaning the ribs in clean water, put them in cold water and boil, then take them out and set aside for later use.

3. Add an appropriate amount of oil to the pot, after the oil is hot, fry the prepared ginger until fragrant, then add the pork ribs, fry the golden brown on both sides, put the dried bonito into the pot and continue to stir-fry, and finally sprinkle with an appropriate amount of cooking wine.

4. Add an appropriate amount of boiling water to the pot, boil the water over high heat, add an appropriate amount of red dates and wolfberries to continue to boil.

5. Continue to add rice and peanuts to the pot, stir the salt and light soy sauce completely, stir evenly, and continue to boil over medium heat.

6. When the pot has been boiling over high heat for a period of time, add the prepared red dates, wolfberries and peppercorn powder to adjust the flavor and then take it out and eat.

2. Dried bonito can also be made into bonito tofu soup.

Ingredients: dried bonito, tofu, green onion, ginger, salt, oil, pepper.

Method: 1. Put the dried bonito into clean water and wash it, and cut the dried bonito into fillets with a knife. Then soak in water for 2 hours, remove and drain the water and set aside.

2. Clean the rest of the ingredients, cut the tofu into tofu pieces, cut the ginger into slices, and cut the green onion into chopped green onions for later use.

3. Add an appropriate amount of oil to the pot, after the oil is hot, add the prepared ginger slices and stir-fry until fragrant, then add dried bonito strips, stir-fry to make the fragrance, and add an appropriate amount of water.

4. When the water is boiled to milky white, add the cut tofu cubes and an appropriate amount of salt, after about 5 minutes, add a small amount of peppercorn powder and chopped green onions, and a delicious bonito tofu soup is ready.

Boiyu peanut porridge

Material:1 dried bonito, 100 grams of pork ribs, 50 grams of peanuts, 200 grams of rice, 5 red dates, 15 grams of wolfberry, 1 piece of ginger, cooking wine, oil, salt, light soy sauce and pepper.

Method:

1. After washing the peanuts, soak them in water for one night; Dry clean the bonito to clean the surface dust, cut it into thin strips with scissors, and soak it in clean water for 1 hour; After the rice is washed, soak it in water for 2 hours; Wash the ribs, cut them into small pieces, blanch and set aside.

2. Heat the pot on the fire, pour oil, stir-fry the ginger pieces, put the blanched pork ribs into the pot and fry until the surface is golden, drain the bonito strips, pour them into the pot and stir-fry with the ribs, pour in the cooking wine and stir-fry until fragrant.

3. Pour in a large amount of boiling water and water to soak bonito, and cook it over high heat to make milky white pork ribs bonito soup; When cooking the soup, wash and soak the red dates and wolfberries for later use.

4. Take a pressure cooker, pour in rice, peanuts, and bonito peanut soup, add salt, light soy sauce, cover and put on the air valve, put on the stove on medium heat and cook slowly, after spraying, turn to medium-low heat and cook for about 10 minutes.

5. The lid of the pot can only be opened after the high pressure is discharged, and the porridge in the pot is still tumbling, put the soaked red dates and wolfberries into the pot, add an appropriate amount of pepper to taste, and stir evenly with a spoon.

After washing the peanuts, soak them in water overnight; Dry clean the bonito to clean the surface dust, cut it into thin strips with scissors, and soak it in clean water for 1 hour;

2.Heat the pot on the fire, pour the oil, stir-fry the ginger pieces until fragrant, put the blanched pork ribs into the pot and fry until the surface is golden brown, drain the bonito strips, and pour in.

3.Pour in a large amount of boiling water and water soaked in bonito, and cook over high heat to make milky white pork ribs bonito soup; When boiling the soup, wash and soak the red dates and goji berries.

4.Take a pressure cooker, pour in rice, peanuts, and bonito peanut soup, add salt, light soy sauce, cover and put on the air valve, and put on the stove over medium heat and simmer.

I think this is better than braised because it is drier, and it must be braised before it becomes soft, so it is more fragrant when eaten, and it is best to stew it in oil, which is easy to flavor and easy to eat.

The dried bonito is delicious, so it can be stewed or steamed in a pot, and it is not okay to fry it, and the more it is fried, the drier it is.

The practice of dried bonito is to dry the fish later. Marinate it with salt, then put it in the refrigerator and wash it when you eat it, fry it in oil later, and then put a little light soy sauce on the green onion, ginger and garlic and simmer for ten minutes, it will be delicious.

Add a little chili pepper when cooking dried bonito, especially Xiaochuan pepper, so that the fried taste is more spicy and delicious, and it is more delicious.

The best way to do this fish is to fry it in oil.

After deep-frying, you can use this to make the fish more delicious and go well with rice.

But we must control some amounts when eating, because after all, it is fried.

If the dried bonito is delicious, you can stir-fry, drizzle it with oil and stir-fry it again, it will taste great, add a little chili sauce or something.

It also needs to be soaked, marinated with salt and pepper, and fried in oil, so that it is crispy and very delicious.

The rod is better to put some chili oil and then some red oil, and the taste is very crisp.

I think this fish is still salty and delicious, so it will definitely not be good to stew like this.

Clean the fish, dry the fish, and do that so that the fish tastes good.

As soon as it is dry, it is higher than the oil is boiled, and it is delicious when it is fried.

If it is dried, it is good to cook it first, then dry it and marinate it.

Boito. It is a dried product of cold-water fish cod, which is called "bonito" by Cantonese people because it looks like firewood. It has the function of strengthening the spleen and stomach and benefiting yin and blood.

Bonito, also known as bonito and bonito, is a bonito of the tuna family.

of smoked products. The bonito is stripped of its head, tail, and bones, and only the muscles at the back of the abdomen. After obtaining the fish, it must be steamed first, and it must not be boiled, otherwise the nutrients will be released in the soup, and the meat erosion is not conducive to production; After the fish is cooked thoroughly, it is grilled with firewood for more than 10 days, and after the water is steamed dry, it becomes a dark appearance, hard as a piece of fish, and then cut into thin slices with a machine or planer knife when eating, which is the bonito fillet that is generally seen, and the whole process lasts for more than 8 months.

Because it is as hard as wood, it is also called "wooden fish".

The best tasting bonito is called "dry knot", and it retains only 15% of the water of the fish itself, so it becomes very hard, and the hardness is between wood and metal.

1. Preparation of raw materials: 1 dried bonito, 100 grams of pork ribs, 50 grams of peanut kernels, 200 grams of rice, 5 jujubes, 15 grams of wolfberry, 1 piece of ginger, rice wine, oil, salt, light soy sauce, and white pepper.

2. After the peanut kernels are cleaned, soak them in cold water for one night; Dry bonito cleans the surface dust, cuts it into thin strips with scissors, and puts it in cold water to soak for 1 hour; After the rice is cleaned, soak it in cold water for 2 hours; Pork ribs are cleaned, cut into small pieces and set aside.

3. Put the pot on the fire to boil, add oil, add ginger to stir-fry, put the blanched pork ribs into the pot and fry until the surface is golden brown, when the boniyu strips are dry, pour them into the pot and stir-fry with the pork ribs, and pour in rice wine to stir-fry.

4. Pour in a lot of boiling water and soak bonito digging and cold water, and boil it into milky white pork ribs bonito head soup; In the case of boiling soup, wash the jujube and wolfberry and reserve it.

5. Take the pressure cooker, pour the orange cavity into the rice and peanut kernels, and the bonito peanut soup, add salt, light soy sauce, cover and put the valve, place on the stove on low heat and cook slowly, and turn the Chinese heat to cook for 10 minutes after the jet.

6. The lid can only be opened after the high pressure is exhausted, at this time the porridge in the pot is still rolling, put the soaked jujube and wolfberry into the pot, add an appropriate amount of white pepper seasoning, and stir evenly with a spoon to judge the staring.

Bonito is a dried product of cold-water fish cod, because the shape of the product is very similar to a piece of firewood, so it is called bonito by Cantonese people, and bonito is often used by Cantonese people to make porridge or soup. The bonito is made with only a small amount of water retained, so the whole bonito will become harder.

In Japan, bonito is generally a smoked product made from bonito, and it can also be called bonito or bonito in the local area.

When buying bonito, you should try to choose bonito with wide slices, fine textures, light color, complete and not finely minced flesh.

If you ensure that the bonito is dry and the bonito itself is kept intact, you can achieve the effect of not being damaged for a long time.

Raw materials: 20 kg of flat fish.

Seasoning: 6 taels of salt, a little peppercorns.

Method: 1. Wash the fish.

2. Stir-fry with salt and peppercorns until fragrant.

3. I didn't use my hands to wipe it on the fish's body, it was very hot. I use a small spoon ah 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 Tips:

1. 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.

Cantonese bonito.

It is a dried product of cold-water fish (mainly produced in cold seas) cod, which is called "bonito" by Cantonese people because it looks like firewood. It has the function of strengthening the spleen and stomach and benefiting yin and blood. Cantonese people often use it to make soup and porridge.

Japanese bonito. Also known as bonito, bonito, is a smoked product of bonito in the tuna family.

Another name for the "black fish" in the Yueyang area of Hunan.

Due to the misleading word of mouth, the alias Caiyu was misread as bonito.

A type of freshwater fish with patterned scales on its body.

It is a dried product of cold-water fish (mainly produced in cold seas) cod, which is called "bonito" by Cantonese people because it looks like firewood. It has the function of strengthening the spleen and stomach and benefiting yin and blood. Cantonese people often use it to make soup and porridge.