How to marinate fish, how to marinate fish

Method 1. First of all, clean the pickle barrel: we first soak the new barrel in the river water for a few days, then soak it in plant ash for two hours, then wash it with clean water, and then wipe it with leeks or radishes, which can remove the smell well, and then dry it for later use.

Soak salt: Put the fish into another basin, evenly spread it on the body of the fish with fine salt, then spread it flat in the basin, and finally sprinkle a layer of covered salt and pepper, and cover the mouth of the basin with gauze, which can prevent the flies from laying eggs and deteriorating. After we marinate for another 16 to 52 hours, we just wait until the fish is hardened and ready to be filled.

Then it's time to make liqueur.

Barreling: Spread the pickled grains into the marinade barrel 2 cm, and then the pickled raw fish is scooped up, spread on the inner grains, and then put the pickled grains centimeters on the fish, so that the fish grains can be spread alternately, we flatten and pressed it by hand when we put a layer until it is finished, and then it is pressed on the pressing plate, and then pressed on the pebbles.

Practice 2. We cut the fresh fish from the back of the fish, cut the bones behind the back of the back, and we remove the internal organs and gills of the fish; Don't wash with water, we can use a clean rag to wipe the blood and black lining inside the fish, and then expose the tender fish. Use fine salt or processed pepper salt to smear on the fish, it must be evenly smeared, and the skin of the fish should not be smeared.

After applying salt to the whole body of the fish, rub some of the meat on top of the fish with wine to maintain the mellow flavor. Put it in a porcelain jar and press it for a week. Finally, the marinated fish is taken out and hung outside to dry, as far as possible by the wind and not dried in the sun, so that the fish will be delicious.

In the process of marinating fish, because of the role of vitamins and enzymes in raw fish, nitrate reduction will occur, protein will be hydrolyzed, amino acids will be deshuttled and deammonized, lipid hydrolysis will occur, and chemical reaction will occur with oxygen, which will make the fish have a very unique flavor and nutrition. The meat quality of pickled fish is very delicate, and the taste is very delicious, the nutritional value is also very high, and it is also rich in vitamins, phosphorus, calcium, iron and other elements.

After one year of pickling, the pickled fish is red, the dryness and wetness are appropriate, the acidity is moderate, the unique aroma is mouth-watering, and the mouth is sour, spicy, fragrant and sweet, which makes people refreshed and increase their appetite. Pickled fish can be eaten directly, without any processing, and the original taste. It can also be roasted with fire, the skin is crispy and the bones are soft, the taste is pure and fragrant, and the aftertaste is endless.

Here's how to make the pickled fish.

Pickled fish is a home-cooked recipe, and the main ingredient is grass carp; The process is pickled and the production is simple.

Raw materials for pickled fish: grass carp (more than 4 catties).

Ingredients for marinated fish: green onion, shredded ginger.

Seasoning of pickled fish: cooking wine, Sichuan pepper, salt.

Preparation of pickled fish:

1. Cut the fish from head to tail on the dorsal fin and wash it, clean up the black membrane in the fish belly (remember, I forgot to clean it here, and I cleaned it later), and then apply white wine or cooking wine after the water is cool and dry (you can also wipe it with a cloth);

2. After one hour, evenly smear the fried pepper and salt (10-15 grams per catty of fish) on the inside and outside of the fish body with a small rib brush or hands;

3. Place the smeared fish in a container and marinate for 3-5 days (3 days when the temperature is high);

4. The pickled fish is firmly channeled with a rope or iron hook, hung in a ventilated yang place and blown for 3 days, and then changed to a ventilated shade to make it semi-dry, and after half a month, you can wash the floating dust and peppercorns on the fish body with warm and hot water, cut it into pieces or cut into strips and sprinkle with green onions and ginger shreds, and steam it for 30 minutes before eating.

2. Before cooking, the pickled fish must be soaked in water to remove salt; Remove the scales and slices of the desalted fish and set aside.

3. Fish with many small spines should not be made.

4. This dish can also be roasted or fried.

Eat healthy: pickled fish has the effect of enhancing appetite, helping digestion and strengthening the spleen and appetizing, and it is rumored that pickled fish for more than ten years is a special medicine for enteritis and diarrhea.

Food taboos: Pickled vegetables are convenient, eat in a variety of ways, and are easy to store, so they are loved by people. However, eating pickled vegetables regularly is not good for human health, so it is recommended to eat them in moderation.

How to marinate fish? The method is simple and easy to look at.

Rub a layer of salt inside and out.

Sichuan pepper How much to sprinkle.

Cumin is more than peppercorns.

Step 1 Rub a layer of salt inside and out, probably until you can scrape it with your hands, and there is a pinch of salt on your hands (I don't have the sun in Hubei, there is not much salt, and the fish will stink, and it is semi-dry and not too salty when you eat it) Marinate for two days, and you can hang it up later the next day, and your stomach is propped up with chopsticks.

Step 2 ventilation hangs dry, a few days back dripping, it may be water, there is the sun will drip oil, after a few days, see that the epidermis is relatively dry, you can eat, the inside is soft.

Step 3: Less than one centimeter of slices, fry yellow on both sides, put millet pepper, green onion, ginger, garlic koji (qu one sound) in a pot of tomato sauce, add some water, simmer to reduce the juice, and then eat.

Smile] [than heart].

First of all, the fish you buy should be handled well. Crucian carp, grass carp, carp, etc. can all be used to make preserved fish, but they all have to be cleaned. The internal organs in the belly of the fish should be cleaned, and the black membrane on the belly of the fish should also be cleaned, which is the same as when frying fish, because this black membrane is very bitter and fishy, and if it is not cleaned, it will affect the taste of the pickled fish.

Then, use a knife to cut the fish from the back, not from the belly, otherwise it will not be easy to dry and the fish will be easily stinky or sticky. Finally, wash several times to control the moisture.

The next step is to start the process of marinating the preserved fish. The first tip for marinating preserved fish is to put the seasoning in the right place. Some people only put salt in salt, or only salt and peppercorns, which is not right.

You only put salt and peppercorns, and then put other seasonings when the fish is fried or steamed, and the flavor is only on the surface of the fish, and it does not penetrate into the flesh. But if you put all the seasonings in the marinated fish, the fish has a slow absorption process, so that the marinated fish has a rich flavor.

So what kind of spices do you use? First of all, salt and peppercorns are essential, and a little white wine is added. Because liquor can well remove the fishy smell of the fish itself, so that the fish can be stored for a longer time, pepper must also be put in, otherwise it will not taste, pepper also has the effect of increasing flavor and removing fishiness.

If there is less seasoning, the pickled fish will not be delicious.

Then here comes the second tip. Did the fish you put the seasoning in it air dry directly in a cool and ventilated place? In fact, this is also wrong.

If there is any, dry it with a clean rag, and then apply white wine to the surface of the fish, remember to apply it evenly, and also apply it to the belly of the fish. Liquor can sterilize and disinfect, and can also prolong the preservation time of fish. After coating, put the fish in a basin and seal it, and turn the fish up and down with your hands every other day to make the taste more even.

After a week or so, take out the fish and put it in a pot of warm water to wash off the salt and seasoning residues on the surface, and more importantly, wash off the mucus produced during the pickling process, so that the preserved fish is not easy to become moldy and smelly. Rinse it a little and pick it up, so you don't have to worry about the flavor of the spice being washed off, because after a while, the flavor of the spice has completely penetrated into the fish. Finally, put the fish on and put it outside to dry and dry.

You can eat it in a month at most.

Smoked fish. Ingredients: silver carp, white wine, salt, pepper, soy sauce, sugar, tea.

Method 1The fish is gutted, scales are scraped, and cleaned.

2.Cut off the head and slice the fish from the middle.

3.Spread an even layer of white wine on the inside and outside, then salt and pepper and a little soy sauce. Then put it in the fresh-keeping layer to marinate for two days, during which the fish will be turned over and massaged.

4.Put a piece of tin foil in an iron pot and put sugar and tea leaves on top. Then put a steaming curtain and spread the fish on top.

5.Burn the heat until the sugar is smoking, immediately cover the pot and turn to the lowest heat, smoke for three minutes, then turn off the heat, wait until the pot is cold and then open the lid, remember to remember otherwise, it will cover the house with smoke.

6.Add a little oil to the pan, heat it, put the fish in the pan and fry it, and serve on a plate.

Marinated fish. Ingredients: pickled fish, ginger, cornstarch, garlic sprouts.

Method 1First, scoop out the condiments filled in the fish's belly and set aside. Then peel off the scales.

2.Rub the pot with ginger first to prevent the pan from sticking when frying the fish.

3.Put cooking oil in a pan and slowly fry on the lowest heat. Because the fish is pickled, the skin is really hard to fry.

Fried three of them, none of them were good. The surface is a little mushy. The skin is returned.

Next time, should I improve it with some cornstarch?

4.Stir-fry the remaining oil in the pan until fragrant.

5.Cut the garlic sprouts into sections.

6.Put water in the pot and put the fish in the pot and cook it.

7.Add the garlic sprouts. Then remove from heat.

Dong pickled fish. Ingredients: fish, spicy seeds, shredded ginger, cooking wine, chopped green onions.

Method 1Marinated fish.

2.Take out the spicy seeds inside, soak them in water for half a day to remove the saltiness, then cut the ginger shreds, put them on the belly and surface of the fish, and put a little cooking wine.

3.Put the fish in a steamer and steam for 20 minutes.

4.This is a spice dug out of the belly of the fish for later use.

5.Put oil in the pan and put the spices scooped out of the fish's belly into the pan and stir-fry until fragrant.

6.Then pour over the fish, sprinkle with chopped green onions, and serve.

Spanish-style cod marinated.

Ingredients: 700-900 grams of cod meat, 1 dried bay leaf, 2 tablespoons of pure olive oil, 1 lemon juice, 1-2 cloves of garlic, 2 teaspoons of coriander (coriander), salt, appropriate amount of freshly ground black pepper, garnish: 4 orange petal-shaped lime pieces, several sprigs of fresh parsley.

Method 1To make the marinade first: tear the bay leaves into 3 slices and place them in a shallow dish with olive oil, lemon juice, garlic, coriander, salt and pepper and stir with a fork.

2.Cut the cod meat into 4 pieces, put the skin side up in the marinade, marinate for an hour, turn the fish pieces and pour the sauce 2-3 times. (The above steps can be done beforehand.) ）

3.Preheat the oven. Place the fish rind down into a heatproof dish and pour the marinade over the fish. Bake over medium heat for 10 minutes. In the meantime, the marinade is poured over the pieces several times until the pieces are golden brown.

4.Remove the fish pieces and place them on a serving plate. Pour over the remaining marinade. Each piece of fish garnishes with a slice of lemon and a sprig of parsley and is ready to serve.

Hello, first wash the fish, put it in a bowl or basin, cut the green onion and ginger slices and put it in, and then sprinkle in the salt, pepper, ginger powder, and pepper powder, of which there is a little more salt and pepper, so that the fishy smell of the fish can be suppressed, and finally use disposable gloves to grasp and mix evenly, cover with plastic wrap, and marinate for more than ten minutes.

It is not difficult to marinate delicious salted fish, just do 3 points, one is to add pepper, cumin and toon, the other is to marinate for 3 days, and the third is to hang it in a cool and ventilated place to dry, and it is a big mistake to expose it directly to the sun, so that the fish will be oily, fragrant and soft.

Buy some fresh fish, grass carp on the line, cheap meat is also more, the size is relatively large and easy to operate, and it is very fragrant after marinating into salted fish. Prepare some seasonings, including salt, cumin, peppercorns, and toon, which is the secret of grandma's delicious salted fish. Pick and wash the toon, chop it, and stir it with salt, peppercorns, and cumin.

Pickled salted fish does not need to be slaughtered, just use fresh fish to directly wipe the seasoning and marinate, use a knife to slice the fish meat from the back of the fish, don't break it, and spread the seasoning evenly on the fish.

Put the seasoned fish in a large basin, turn the fish once a day, and marinate it for 3 days to completely absorb the flavor. Pickled salted fish, it is a "big mistake" to dry directly after smearing, and it should be marinated in a basin for 3 days, and the fish meat is easy to produce oil when it tastes, and the taste is very fragrant. After the fish is marinated into the flavor, hang the fish in a cool and ventilated place to dry, do not hang directly in the sun and expose to the sun, air dry for 2 days and then use the sun to dry, basically eighty percent dry is good, if the meat is completely dried is very hard, bite can not move, and do not be too soft, generally about a week can be, the longer the pickling time, the more flavorful.

Pickled salted fish, seasoning is very important, not only salt, but also need pepper, cumin and toon, cumin can remove odor and increase flavor, pepper can be disinfected and sterilized can also increase flavor. Toon can effectively remove the fish, give the fish a unique fragrance, and the fish is more likely to produce oil. Spread these 3 seasonings on the fish, and the marinated salted fish will be salty and fragrant.

Very delicious, pickled salted fish, how much salt to add is also critical, more will be very salty, less fish is easy to stink. Usually a pound of fish should be wiped with 20 grams of salt, the fish meat will not become smelly, and the taste is just right, not salty or light, so be sure to add salt in proportion.

Whether it is salted bacon or salted fish, many people will wash it first, and it is easy to breed bacteria after the fish or meat is stained with raw water, and the fish will soon become smelly, and the salted fish will not be fragrant. Generally, after the fish is marinated, we just need to clean the internal organs when we eat it, which is very convenient.

The easiest way to marinate fish is to prepare green onions, ginger and garlic, cooking wine and coriander. Then put it in the belly of the fish to marinate for two hours, and then put it in the pot to absorb the flavor well.