How to make salted fish delicious How to make salted fish delicious?

The salted fish method is described as follows:1. Ingredients: 400 grams of salted fish, a small amount of dark soy sauce, an appropriate amount of cooking oil, six slices of ginger, four cloves of garlic, a tablespoon of red pepper paste, and half a bowl of water.

2. Accessories: appropriate amount of chopped green onion.

3. Cut the salted fish into pieces and soak them in water for about an hour.

4. While soaking the fish pieces, chop the ginger, garlic cloves, and chopped green onions.

5. After the fish pieces are soaked, take them up, pour oil into the hot pot and heat them, turn to low heat, add half of the minced ginger and garlic and stir-fry until fragrant.

6. Turn to medium-low heat and pour in the salted fish pieces, stir-fry evenly, then turn to the lowest heat, stir-fry until dry and fragrant, and keep stir-frying to avoid sticking to the pan.

7. Turn the heat to medium and add a tablespoon of red pepper paste and stir-fry until even.

Method 1: Salted fish and eggplant stew.

Material. 2 3 eggplants, 250 grams of minced pork, 1 teaspoon salted fish (steamed in advance), 1/2 teaspoons of bean paste, 1 2 teaspoons each of light soy sauce and dark soy sauce, 2 teaspoons minced garlic, a pinch of leeks, 1 teaspoon oyster sauce, 1/2 teaspoon shredded red pepper.

Method. 1. Fry the eggplant thoroughly in boiling oil (about 4 minutes), then drain the oil and set aside.

2. Stir-fry with minced garlic, add minced pork and stir-fry until fragrant, then add pre-steamed salted fish, add bean paste and shredded red pepper to taste, and then fry until dry.

3. Add eggplant and 1 bowl of soup or water to thicken, and finally add oyster sauce, sugar, light soy sauce and dark soy sauce to taste.

4. Cook for another 2 minutes, put in the pre-redned clay pot, and put in the leek cover for 3 minutes.

Method 2: Dry fry salted fish.

Material. Fish, salt.

Method. 1.When you buy fish, ask the fishmonger to remove the scales and stomach and clean it, and when you get home, wash it, sprinkle it with coarse salt and put it in the refrigerator.

2.When I came back in the evening, the saltiness was just right (I didn't cook the day I bought it, and it was fried the next day, it was too salty) Take the fish out of the refrigerator, wash it, remove the excess salt, and drain the water.

3.Heat the oil in a pan and fry the fish until golden brown on both sides.

Method 3: Steamed tofu with salted fish.

Material. 80 grams of salted mackerel, 180 grams of tofu, 20 grams of shredded ginger, 1 2 tsp sesame oil.

Method. 1.Cut the tofu into thick slices about centimeters thick and place on a plate for later use.

2.The salted mackerel is lightly cleaned and cut diagonally into thin slices about centimeters for later use.

3.Place the salted fish fillet from recipe 2 on top of the tofu from recipe 1.

4.On top of method 3, spread the ginger shreds.

5.Add 3 4 cups of water to the outer pot of the electric pot, put it in the steaming rack, place the salted fish fillet of method 4 on the rack, cover the pot, press the switch, steam until the switch jumps, take out the fish and pour sesame oil on it.

Method 4: Steamed salted fish with potatoes.

Material. 1 salted fish (about 100g), 2 potatoes (about 500g), 1 chives, 1 ginger (about 20g), 1 teaspoon (5g) chicken essence, 4 teaspoons (20ml) oil

Method. Cut the salted fish into diamond-shaped pieces of 2cm in size.

Peel off the skin of the potatoes and cut them into thin slices 1 cm thick. Wash and finely chop the chives. Peel off the skin of the ginger and cut it into thin slices.

Take a large bowl and spread the potato slices neatly on the bottom of the bowl and place the salted fish pieces on top of the potato slices.

Sprinkle the chicken essence evenly over the salted fish pieces and put them in.

Sliced ginger. Pour the oil into a large bowl, then put the large bowl into the steamer and steam over high heat for about 40 minutes.

Finally, take out the large bowl, mix the salted fish pieces and potato slices with chopsticks, and put them on a plate with the soup, and then sprinkle in the chopped chives.

For salted fish, I usually use braised fish, which is more delicious. If you braise it, you will fry it in that oil first, and then use the sour chili. Your stir-fry is very delicious.

Xianyu can be fried in oil.

Homemade salted fish is not salty, not fishy, not bald!

The salted fish is soaked in clean water overnight, then picked up, washed and cut into pieces. Heat the oil pan for 5 minutes, first add the ginger slices and garlic and stir-fry until fragrant.

Salted fish is fish that has been salted and then dried. In the past, because there was no low-temperature preservation technology, fish were easy to rot. As a result, fishermen around the world have used this method to preserve their fish.

In ancient China, salted fish was called "abalone", and there was an idiom called "abalone" (this is not abalone that is now a precious seafood). Among the Guangdong salted fish, the mackerel is famous, which is a kind of plum fragrant salted fish, with a strong and special smell. The Cantonese specialty dish of salted fish and chicken fried rice is made from this.

Soak the fish pieces, pieces or fillets in milk, sprinkle with a little dry flour, or fry or fry them, it tastes good; After smearing the fish maw with refined salt to remove the fishy smell, wash and control drying, put in a small amount of cooking wine, and then put 3 5 slices of ginger and green onions, turn it up and down a few times to make the fish evenly flavored, and then cover the bowl and marinate for half an hour, the fish tastes more delicious after cooking.

Soak the salted fish you bought in water and wash it, then drain it, wash and peel and slice the ginger, wash and cut the green onion into green onion segments and minced green onions, wash and chop the millet pepper, and wash the garlic.

Pour cooking oil into the pot and heat it, wait for the oil to stare at the hail temperature difference, dig the sail is not much, add millet pepper and ginger slices and stir until fragrant.

Then put in the salted fish, add cooking wine and vinegar and stir-fry well, then add water, dark soy sauce, rock sugar, green onions, garlic, and bring to a boil over high heat.

After the water in the pot boils, skim off the impurities, continue to cook over high heat, let the salted fish in the pot collect the juice, and then sprinkle with chopped green onions to get out of the pot.

The practice of salted fish].

Fish-flavored eggplant: 1. Wash the eggplant and cut it into strips, cut the plum-flavored salted fish into cubes, prepare three slices of ginger for frying the salted fish, then cut a little ginger and green onions, and mix the cornstarch with water for later use.

2. Add oil to the wok, the amount of oil should be more, no way, the eggplant is to be delicious if there is more oil. When the oil is hot, sauté the eggplant until it is completely tender, then put it on a plate lined with kitchen paper, which can absorb some of the oil.

3. Use the leftover base oil of fried eggplant to fry the salted fish, fry until the surface of the salted fish is golden and hard, whether it is a perfect cooking dish or used to send rice, ginger should be put when frying the salted fish, and ginger can be used to avoid fish.

4. Put out the fried salted fish, wash the pot, and re-add new oil, not too much, enough to fry chives and ginger. After the oil is hot, fry the shallots and ginger, add the minced meat, cook a little cooking wine, and wait for the minced meat to change color, then add the eggplant and salted fish.

5. Add dark soy sauce, light soy sauce, oyster sauce, sugar, pepper to taste, light soy sauce, dark soy sauce, and oyster sauce are all salty. Add a little water and cook for 5 minutes, then add the sauce and mix well.

Salted fish dried noodles:

Put the vermicelli in a large bowl, pour in boiling water, soak until soft, remove and drain for later use. Peel and mince the ginger, mince the garlic, finely chop the shallots, and cut the green and red peppers diagonally into small slices.

1. When a little oil is poured into the pot and heated to 5 hot, put the dried salted fish in Shaoxing, fry it on both sides and then dial it to the side of the pot with a spatula, and pour.

2. Add minced ginger, minced garlic, minced shallots, green and red pepper slices, and stir with oil in the pot to bring out the fragrance.

3. Pour in boiling water to cover the fish pieces, add the dark soy sauce to color, cook for 3 minutes, put the vermicelli into the pot, cover and turn to low heat.

4. After simmering for 2 minutes, open the lid, add salt and white pepper, stir well, and change to high heat to dry the soup.

Preparation of pan-fried salted fish:

1. Cut the salted fish into sections (or whole), soak it in water for 20 minutes to make it soft, shred the ginger and chili peppers, and mince the green onions (the salted fish is very salty, it depends on personal taste, the soaking time can be long or short, long and light, and short and salty).

2. After the pot is hot, pour in the oil, shake the pan, and fry the fish over medium heat.

3. Turn it with chopsticks, fry until both sides are yellowed, add shredded ginger and dried chili peppers, and continue to fry until fragrant.

4. Add an appropriate amount of vinegar, a little light soy sauce, and sprinkle in chopped green onions (you can do without light soy sauce, I am here to adjust the color).

Delicious salted fish roasted with bamboo shoots.

Ingredients: salted fish, bamboo shoots, Taoyuan Jianmin beef, chili, green onion and ginger, cooking wine, soy sauce, sugar.

Method: 1. Prepare the ingredients we need first, rinse the salted fish, drain the water, and cut it into small pieces;

2. Next, rinse the bamboo shoots carefully, remove the shell and other impurities, cut them into small pieces, put them in hot water, blanch them, put them out, and drain the water;

3. Then, wash the green onion and ginger separately, remove the impurities, and cut them into chopped green onions and shredded ginger;

4. After repentance, heat the oil in a pan, add green onion and ginger and stir-fry until fragrant, put in the processed salted fish pieces, stir-fry until the surface of the salted fish is slightly yellow, add a little cooking wine and stir-fry;

5. Then put in the blanched bamboo shoots, add an appropriate amount of soy sauce, sugar and water, turn to low heat after boiling, put out the juice after high heat, pour a little Taoyuan Jianmin beef and chili, the taste is more biscular;

Salted fish and eggplant pot.

Materials. 3-4 long eggplants; 60-80g salted fish with plum flavor; 1 chives; a few slices of ginger; 5 garlic cubes; Appropriate amount of oyster sauce; Light soy sauce to taste; salt to taste; sugar to taste; cooking wine to taste; pepper to taste; Cornstarch to taste.

Method. 100g salted fish with plum flavor, 3 to 4 long eggplants, chopped green onions, garlic, ginger slices, oyster sauce, light soy sauce, sugar, salt, cooking wine, white pepper, corn starch.

Cut the eggplant into small pieces, cut the salted fish into small grains, put oil into the pot, burn over medium heat until eighty percent hot, first put in the salted fish and garlic grains, fry the fragrance, the garlic and salted fish grains turn yellow and you can take them out for later use, and then put in the eggplant, fry them over medium and low heat until they are slightly yellow and soft, filter the oil and set aside.

Fried salted fish cubes.

Fried eggplant, drain oil and set aside.

After the casserole is heated, pour in two spoonfuls of fried eggplant hot oil, put ginger slices, a little green onion and white stir-fry, then pour in the fried garlic and salted fish, fry it, you can put some bean paste if you like to eat spicy, and then spray some ingredients with wine, pour in eggplant, oyster sauce, light soy sauce, sugar, pepper, because the salted fish itself has a salty taste, so you have to try the taste and then see if there is no need to add salt, and finally pour a little water starch into the wild branches, cover the pot and boil over high heat, turn to medium-low heat for 2 to 3 minutes, turn off the heat, and simmer it will be more flavorful. Finally, sprinkle with green onions.

The salted fish is soaked in clean water overnight, then picked up, washed and cut into pieces. Heat the oil pan for 5 minutes, add the ginger slices and garlic and stir-fry until fragrant. Then add Sichuan pepper, dried chili pepper and star anise and stir-fry until fragrant, pour in the fish pieces, and add cooking wine.

Add dark soy sauce to color, add boiling water and rock sugar, cover over high heat and bring to a boil, then turn to low heat and simmer for 10 minutes. Turn on the heat to reduce the juice, turn off the heat and remove from the pot, sprinkle with chopped coriander. <

1. Soak the salted fish in clean water overnight, then pick it up, wash it and cut it into pieces. Heat the oil pan for 5 minutes, first add the ginger slices and garlic and stir-fry until fragrant.

2. Add Sichuan pepper, dried chili pepper and star anise and stir-fry until fragrant, pour in the fish pieces, and add cooking wine. Xiang guessed and laughed.

3. Add dark soy sauce to color, add boiling water and rock sugar, cover with high heat and bring to a boil, then turn to low heat and burn Zhaohuai for 10 minutes.

4. Turn on the high heat to reduce the juice, turn off the heat and remove from the pot, sprinkle with chopped coriander.

Salted fish is delicious to take and fry salted fish:

After marinating and drying, the taste of the salted fish is very salty, so we first cut the salted fish into suitable pieces and then soaked them in cold water for an hour. After the salted fish is soaked, there will be a lot of mucus and unclean impurities on its surface, so we should keep rinsing it with clean water until the surface of the salted fish is rinsed clean.

After the salted fish is cleaned, we put it in the water filter basin to drain the water on the surface of the salted fish, so that it is convenient for us to carry out the next step of frying, if the surface of the salted fish has too much moisture, there will be oil splashing during the frying process, so it is also a very important step to drain the water on the surface of the salted fish.

Add an appropriate amount of cooking oil to the pot, when the oil temperature is heated to 50%, put the salted fish pieces that are drained of water in the pot for frying, because there is not too much water in the salted fish, so the frying time does not need to be too long, as long as the salted fish is fried until the surface is golden and crispy, you can take out and drain the oil.

Put the salted fish pieces on a plate, sprinkle the chili powder and cumin grains we prepared in advance while hot, and turn the fish pieces so that the chili powder and cumin grains can evenly coat the surface of the salted fish pieces, and the fried salted fish is ready.

The way to distinguish whether salted fish is good or bad is as follows:

1. If there is a brown film on the surface of the fish and the body of the fish, and the meat has become a little loose with the naked eye, smell it with your nose and find that there will be a peculiar smell.

That shows that the fish fat at this time has been semi-oxidized in most cases, and has been over-oxidized, so the salted fish must be bad at this time, and it is best not to eat it.

2. The second way to distinguish the quality of salted fish is that if there are light red dark spots on the part of the fish head close to the gills, or if there are dark spots in the inner layer of the muscles, it means that the salted fish have rotted and are not edible.

3. If there are red spots on the surface of the salted fish, if this situation occurs, it is the third situation we want to explain to you, that is, it is possible that the salt is not clean during the pickling process, due to the influence of salting, at this time, the bacteria have multiplied rapidly in the body of the fish, so don't think about it, this situation shows that the fish body has deteriorated at this time.