How to make canned spiced fish delicious, how to make canned fish delicious

Ingredients: three catties of herring (it takes a long time to make it once, which is a little annoying, so I made a lot of it at one time, and put the rest in the refrigerator).

Note: Herring is a kind of marine fish, which has large oil content and delicious spines, which is most suitable for tomato sauce.

Ingredients: tomato sauce (not with a bag of tomato sauce, but it doesn't taste as good as this), two tomatoes, green onions, ginger and garlic (not too little, more fish), a bottle of beer, Sichuan peppercorns, ingredients, salt, sugar, dark soy sauce, bay leaf North Korean boxed hot sauce (these two things are not good).

Method: Wash and drain the herring, cut the tomatoes into small pieces, flatten the ginger, cut the green onion into sections, and slice the garlic.

Put it on the ignition wok, rub the pan with ginger slices (to prevent the fish from sticking to the pan), put the oil, heat it and put in the ingredients and peppercorns to cook the fragrance, put in the herring segments, green onions, ginger and garlic, a quarter bottle of beer (more fish, to prevent the pot from sticking), tomatoes, tomato sauce (so much in a bag of tomato sauce) and stir-fry for a while, and then pour in the remaining beer, sugar, salt, dark soy sauce (coloring), bay leaves, and Korean hot sauce. After boiling the pot, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and cover valve, deflate the heat for two or three minutes, change to low heat, simmer for half an hour, and smell the fragrance wafting out in the middle (my son said it was the smell of crabs, Xixi). After the pressure cooker cools down and no longer deflates, open the lid of the pot, and a pot of herring in tomato sauce with full color and fragrance is ready, even the spines are crispy, delicious and nutritious, very suitable for children to eat, and the remaining fish soup is also delicious.

Key points: First, the beer must be sufficient, too little and then add some more, to no fish, otherwise, the pressure cooker will work for a long time, it will paste the pot, and the fish bones on it are not crispy.

Second, the time must be half an hour, a few times I was in a hurry, the time was not enough for half an hour, the result was not crispy, and the taste was not enjoyable.

3. Salt must be in moderation, not too much, otherwise it will be salty and affect health.

Method:1There are more than 10 river fish (I don't know the name), a small half bowl of Yangjiang tempeh, and an appropriate amount of water (if you like spicy, add some chili peppers to taste better).

2.The fish is gutted, scaled, and washed (I cut the head of the fish, it was so difficult to get it, and I had to ask someone to get it before).

3.Drain the fish and fry it in heated oil until crispy.

4.They are all washed and put into the pot, after adding water to boil, put in the fried fish and simmer for about ten minutes, and reduce the juice on high heat.

Material: Material.

Hairtail 400 grams.

5 garlic cloves

Ginger 4 slices.

Star anise: 2 pcs.

8 peppercorns.

2 bay leaves.

Green onions 2 sections.

Seasoning: 1 teaspoon salt.

2 tablespoons cooking wine.

Dark soy sauce 5g.

20 grams of caster sugar.

20 grams of aged vinegar.

Allspice powder in small amounts.

Favorite dish to accompany the meal - spiced hairtail fish.

Cut a flower knife on both sides of the hairtail to make it easier to absorb the flavor.

Marinate the fish pieces for 10 minutes with 1 teaspoon of salt.

Heat a wok and add oil to add bay leaves, star anise, ginger, garlic and peppercorns and stir-fry over low heat until fragrant.

Add the hairtail pieces and fry over low heat until golden brown on the surface.

Flip and fry the other side until golden brown on both sides.

Add hot boiling water, the amount of water to 1 2 places of the fish, add cooking wine, light soy sauce, dark soy sauce, rock sugar, aged vinegar.

Once the heat is boiling, cover and simmer over low heat for 20 minutes, turning the fish over once in 10 minutes.

Finally, take out the spices inside, cook over high heat until the soup is thick, and sprinkle a small amount of five-spice powder on the surface after serving.

Tips: 1.Don't fry the spices for too long, you can put the fish pieces in the pan at the same time, because the fish is also frying the spices at the same time, if the fry time is too long, the spices are easy to paste.

2.The five-spice powder is sprinkled at the end so that the soup will not be boiled.

Ingredients: hairtail, green onion, ginger and garlic, five-spice powder, star anise.

Sesame oil, salt, cooking wine, soy sauce, vinegar, sugar.

Operation: 1. Take a look at the raw materials first: wash the hairtail and cut it into 5 cm oblique sections, add green onions, ginger and garlic, and salt; Marinate in cooking wine for 2 hours.

2. The marinated hairtail does not need to be dipped in dry powder, directly into the hot oil pan of 6 into 6, fried for about 3-5 minutes, and the two sides of the fried golden and stiff are removed.

3. Put sesame oil in the pot and stir-fry star anise; After the green onion, ginger and garlic, add the hairtail, fill it with water more than 1 cm or so of the hairtail, and add vinegar; Sugar; Wine; Soy sauce; Salt, then bring to a boil over high heat, turn to medium-low heat and simmer for 45 minutes, add five-spice powder 5 minutes before leaving the pot, and simmer for another 5 minutes, then turn off the heat.

4. Half of the soup is basically gone. Pick out the hairtail and leave the soup at the bottom of the pot for later use.

5. Find a lunch box, sprinkle five-spice powder on the bottom, then add a layer of hairtail, and sprinkle another layer of five-spice powder.

6. Pick out the accessories in the pot, pour sesame oil into the remaining soup, turn off the heat after boiling, and pour it into the lunch box containing the hairtail.

7. Refrigerate overnight before serving.

8. Enjoy the deliciousness!

Tips: Hairtail is rich in magnesium, which has a good protective effect on the cardiovascular system, which is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair and bodybuilding.

The nutritional value of fish is high, and canned fish noodles are simple, convenient, nutritious, and have a unique flavor, which is stronger than instant noodles. Do you know what are the ways to cook canned fish? Let me introduce you to how to cook canned fish.

Canned fish cooking method 1: Steamed canned tempeh fish

Material. A small half bowl of Tongchuan tempeh, an appropriate amount of oil, and more than 10 herring.

Method. 1. More than 10 herring fish, half a bowl of Tongchuan tempeh, and an appropriate amount of oil (if you like spicy, add some chili peppers to taste better).

2. Remove the internal organs and scales of the fish and wash it (the large one can be cut into 5-6 cm sections).

3. Drain the fish and fry it in heated oil until crispy.

4. Put the fried fish sticks into a bowl, spread a layer of tempeh on the fish surface, and then put it in a pressure cooker and steam for about 10 minutes.

Canned fish cooking method 2: canned fish noodles

Material. 80 grams of canned fish, 150 grams of water surface, salt, chicken essence, sesame oil (chili oil) a little.

Method. 1. Put 500cc of water (1 bowl of water) in a pot and put the fish meat and juice in the can.

2. After the water is boiled, the noodles are boiled and the fire is boiled for about 3 minutes.

3. Add salt, chicken essence, sesame oil or chili oil to taste.

Canned fish cooking method 3: canned mackerel seafood noodles with tomackerel sauce

Material. 2 canned mackerel in spicy tomato sauce, 2 packets of homemade noodles, 1 handful of green vegetables (shelled), 5 shrimp (shelled), 10 clams, 5 raw shiitake mushrooms, 2 beef tomatoes, 2 eggs, 1 pack of red mushrooms, shredded onions, 3 cloves of minced garlic (seasoning), 2 tablespoons tomato paste (seasoning), salt (seasoning), sugar.

Method. 1. Draw a cross on the bottom of the tomato, boil it in hot water, let it cool and peel.

2. Prepare the following ingredients: slice raw shiitake mushrooms - shred onions - clams and sand - shrimp cut - green vegetables washed and cut into sections.

3. Stir-fry the garlic in a frying pan with a little oil and stir-fry the tomato sauce, then throw in the onion and stir-fry until fragrant, then throw in the mushrooms, then add the mushrooms, then bring a pot of boiling water, pour the onions, mushrooms and peeled tomatoes into the soup pot and boil.

4Pour the canned mackerel with the juice into the soup pot, add the noodles, and pour the clams and shrimp when the noodles are almost cooked. Vegetable. Egg wash! And add seasonings, salt and sugar to finish.

Precautions for canned fish

Canned fish has a shelf life of up to 24 months, and many consumers assume that this is because it contains preservatives. Not really. Canned food is an important food processing method, which is to put raw materials in an airtight container that has been vented, and treat them at high temperatures to kill various microorganisms and bacteria, destroy the activity of enzymes, and prevent external pollution and oxygen from entering, so as to keep the food stable and edible for a long time.

Therefore, most canned fish are not added with preservatives, and consumers can eat them with confidence.

However, when eating canned fish, it is also necessary to pay attention to it, and it is best not to exceed 2 cans per week (each can contains about 225 grams of fish); Among them, it is best not to exceed 1 can of fried fish and smoked fish; Pregnant women, nursing mothers, and young children should try not to eat it. People who love canned fish should pay attention to a balanced diet, eat more fresh vegetables, fruits, legumes and potatoes to improve their anti-pollution ability, so as to avoid the possible adverse effects on health caused by long-term consumption of large amounts of canned fish. When eating canned fish, it is best not to exceed two boxes per week.

How to make canned fish:

Accessories for canned fish: Sichuan pepper, star anise, sugar, soy sauce, oil, salt, chicken essence, salad oil, ginger.

After cleaning the fish first, the fish does not need to be marinated in advance, pour more salad oil into the pot, cut the washed peeled fish into sections and fry them until golden brown, put them out for later use, and then take a wok again, pour in a little salad oil, add sugar and soy sauce to the pot, and fry the sugar color.

Here must be low heat, and then slowly put the fried fish into the pot, gently turn so as not to break the fish, and then gently stir-fry a few times and then add an appropriate amount of water, put in the appropriate amount of salt, chicken essence and oil and other seasonings.

Prepare a pressure cooker, put the soup and fish in the wok into the pressure cooker, then put in a slice of ginger, an star anise, and press it at high pressure for about 20 30 minutes.

Then deflation to open the pressure cooker valve, if there is more soup in the pressure cooker, you can put it back into the wok to collect the soup, and then the fragrant canned fish is ready, you can eat it directly, it is delicious.

Ingredients:

Ingredients: 800g of crucian carp

Seasoning: 50ml peanut oil, 8g salt, 30ml vinegar, 20g green onion, 10g ginger, 10g garlic, 30g tomato paste, 20g sugar

Method.

1.Remove the scales of the crucian carp and wash the internal organs of the chicken.

2.Fry in a frying pan on both sides and set aside.

3.Tomato paste, vinegar and 50ml of water mix thoroughly.

4.Chop the green onion, ginger and garlic and slice it.

5.Heat the oil in a pan and add a little green onion and ginger to the pot.

6.Put in the sea crucian carp.

7.Add the blended'Ketchup.

8.Then add green onions, ginger, garlic, sugar, Maggi freshness, salt, and water.

9.Stir-fry evenly and bring to a boil over high heat.

10.Put it in an electric pressure cooker and press it for 2 hours.

11.Finished canned fish.