What seasonings can I put in marinated fish?

Salt, soy sauce, sugar, vinegar, monosodium glutamate, cooking wine, starch, sesame oil, shredded green onion and ginger, garlic slices, Sichuan pepper, and seasonings.

The practice of marinating fish.

Condiments: red sea pepper segments, Sichuan pepper, old ginger slices, five-spice powder or brine, cooking wine, sugar; The amount of red sea pepper and Sichuan pepper should be enough (according to taste).

Excipients: appropriate amount of pickled radish slices, a small bowl of kimchi water; (Don't do without these) method: After the oil is warm, fry the red sea pepper segments, Sichuan pepper, old ginger slices, and sugar until fragrant, then add the fish slices and then stir-fry;

In the process of stir-frying, add pickled radish slices, kimchi water, cooking wine, and five-spice powder;

After frying, add water to the pot to submerge the fish, boil for 2 minutes, turn to medium heat for 15 minutes, and then turn to low heat to slowly drain the water.

Mackerel, salt, ginger slices, cooking wine, high liquor.

1. 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.

2. First remove the belly intestines and gills of the mackerel, then cut off the fins, and then cut the fish into sections, so that it is easy to absorb the flavor when marinating, and then marinate the mackerel, first put in the salt, the amount of salt is slightly more, put in the ginger slices, high liquor, and knead evenly.

3. Then put the marinated mackerel into a basin, wrap it in plastic wrap, put it in the refrigerator for 48 hours, take it out when the pickling time is up, put it in a bamboo basket, cover it with a layer of gauze, and put it in the sun for 3 days.

4. When the time is up, clean it with water, put some cooking wine on the plate, put the ginger slices, put it in a boiling steamer and steam it over high heat for 20 minutes.

5. Mackerel is delicate, delicious and nutritious, rich in protein, vitamin A, minerals and other nutrients.

Pickled fish can be put with green onions, ginger, garlic, salt and five-spice powder, an appropriate amount of chili noodles, and ginger slices, so that the fish developed has no fishy smell and is very delicious.

It depends on what you want to cook, if it's just fried fish, you can put some five-spice powder, salt and cooking wine. Shredded green onion and ginger will do.

Salt, ginger, garlic, Sichuan pepper, soy sauce, dried chili, rice wine or sugar are added to the pickled fish. Among them, Sichuan pepper is an indispensable seasoning when marinating fish, and it is also the most commonly used seasoning, because it has a good effect of removing smell and flavoring.

It is best to use fresh fish for marinating, as the marinated fish will be more flavorful and tender, ensuring the best flavor.

The best time to marinate fish is generally around the winter solstice, when the weather will get colder and the air will drier, so that the marinated fish will be kept for a longer time without spoiling.

A substance called nitrite is produced during the curing of fish, which is harmful to the body, so it is not recommended to consume large quantities of pickled products.

When marinating fish, you can't just put ginger and cooking wine, you also need to put a spoonful of rice wine into it, which can not only improve the freshness, but also block the fishy smell of the fish.

Tips for the process of steaming fish.

It is also important that the fish is processed and marinated, and the steaming process is also important, here are four tips for the steaming process:

Tip 1: Rinse the fish with warm water to remove the fishy smell.

After killing the fish, the first thing to do is to scrape all the scales off with a knife, and then one thing to remember is to rinse the sticky substance off the fish with warm water.

When fish are kept in the water, there are a variety of aquatic organisms that cause the fish to have a bit of soil and fishy smell. The smell of the soil is very strong, and the sticky substance on the fish after the scales are scraped off is the most fishy part of the fish, which can be removed by rinsing it with warm water.

Tip 2: Steam the fish with hot water.

Cold or hot water? Many people will have this consideration when steaming fish, should they use cold water or hot water? When the fish is steamed in cold water, the flesh will be older, and the flavor of the fish will be weakened. And the fish steamed in hot water is very tender and fragrant.

Tip 3: When steaming in the pot, the water vapor must be very sufficient.

If you want to make the fish fresh and fragrant, you need to have enough steam. If the steam is insufficient, the texture of the meat after steaming is not firm enough. The time of steaming fish depends on the size of the fish, generally more than one pound of fish can be six or seven minutes, and the larger fish should not exceed ten minutes, if the time is overtime, the fish will become coarse and lose its flavor.

Time is scarce, and the flesh is bloody and difficult to separate from the bones.

Tip 4: Don't lift the lid while steaming.

Many people like to open the lid of the pot halfway to see how it is steaming when steaming fish, but in fact, this will affect the taste. The best thing to do is to set the time during the steaming process, and don't keep lifting the lid halfway through.

What seasoning to put in the marinated fish.

1. Sweet and sour: 100 kg of fresh fish; granular salt 15 kg; liquor (35, 45 degrees) 3 5 kg; 3 kg of dried chili flakes (12 kg of fresh ones); 10 kg of sweet lees; 20 kg of sticky rice; 1 kg of peppercorn powder; ginger 5 kg; 5 kg of red yeast rice; kilograms of cumin powder; kilograms of herb powder; 3 kg of garlic (finely chopped); Kilograms of nitrate.

2. Sour and spicy: 100 kg of fresh fish; salt 15 kg; 4 kg of dried chili flakes; glutinous rice 25 kg; kilograms of peppercorns; ginger 6 kg; 5 kg of red yeast rice; kilograms of cumin; kilograms of herb powder; garlic 3 kg; kilograms of orange peel; Kilograms of nitrate.

What to put in the pickled fish to remove the fish.

Use ginger to remove the fish: Ginger itself is to remove the fish, not only the fish, but also the fish. Moreover, ginger can remove evil poisons, and putting some ginger in the fish can remove some of the toxins in the fish, making it safer to eat; Spices:

Sichuan peppercorns, spices, etc., as well as pepper, can remove fish.

How to marinate the fish tenderly.

1. After buying the fish, wash it with cold water, cut it from the back of the fish, and then wipe the water with a clean rag to dry the blood.

2. Then**, put the pepper and salt in the pot together, stir-fry for about 3 minutes, and then scoop it up, and after it cools, smear it little by little on the fish meat (the inside of the fish belly, do not smear it on the fish skin, and it is best to be even), after finishing, on the salted fish, smear some sorghum wine, so that it can maintain a certain umami.

3. Then, find a jar, put the fish in it and cover it with a piece of white paper, and press it with a weight. This will squeeze some of the water out of the fish and keep it like this for about a week.

4. Finally, take out the fish, spread the salted fish meat with a bamboo skewer, and then pass it from the fish's eye with a beef tendon rope, and put it on the balcony to dry, it is best not to see the sun, but let it air dry naturally.

5. After that, you can taste it, when eating, clean it first, and then add green onion and ginger to steam it, which is very delicious.

What seasoning to put in the cured meat depends on the individual's taste, preferences, as well as the eating habits and preferences of the place. For example, the seasonings used in Sichuan cured meat are: sweet noodle sauce, tender meat powder, salt, chicken essence, monosodium glutamate, sugar, five-spice powder, chili noodles, ginger, green onions, cooking wine, etc.

Cured meat is meat cured with table salt, so it is also called salt meat or salted meat, good cured meat has a clean appearance, neat knife work, firm meat, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat meat.

Because the cured meat is delicious and has a long shelf life, it is popular with many people, and it tastes very good because it is fried with cured meat without oil or salt.

When marinating meat, wrap the pork belly in plastic wrap to allow the flavor to penetrate into the meat better, and the marinated meat will be more flavorful, and it can be eaten after marinating in the refrigerator for at least 3 days.

Before making fish, you need to put the following seasonings in salting fish:

1 tablespoon of salt, 3 slices of ginger, 3 small pieces of garlic, a little cooking wine, an appropriate amount of blending oil, 1 tablespoon of chopped pepper, 3 shallotsIngredients: half a grass carp.

Specific steps: 1. Cut the fresh fish into large pieces and marinate them for half a day.

2. Peel out the edamame, wash it, and spread it on the bottom of the pot.

3. Then put the cleaned salted fish pieces on top.

4. Add ginger, garlic, chopped pepper, vegetable oil and cooking wine.

5. Put it in a pot and steam for 15 minutes.

6. After steaming, add the chives.

Generally, when marinating fish, an appropriate amount of ginger, green onions, cooking wine, salt, etc. will be added. The purpose of putting ginger slices, green onions and cooking wine is to remove the fish, and adding salt is to make the fish more flavorful. Fishes are a general term for cartilaginous and bony fishes, and are ectothermic aquatic vertebrates that breathe in their gills, swim through the oscillation of their tails and trunks, and coordinate their fins, and feed on their upper and lower jaws.

There are about 30,000 species of fish found in the world, and the fish live in the water, distributed in the ocean and freshwater, two-thirds of the fish live in the ocean, and the rest live in freshwater.

Fish are mostly cold-blooded, and a few are warm-blooded, breathing with gills and having jaws and fins. The extant fishes can be divided into two main groups, cartilaginous fishes and bony fishes, both of which were first found in the Early Devonian period.

Fish, which has accompanied human beings for more than 5,000 years, has formed an indissoluble bond with human beings, and has become an extremely important food and ornamental pet in human daily life.