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Speaking of smoked fish in general, the northern region.
It is relatively rare, we eat fish generally, stewed, boiled, steamed, in short, it is taken by the fresh condition of fish, birds have a variety of protein, and children eat good brain development, pregnant women can also help the development of the baby after eating fish, all in all, its nutritional content is quite high, so what is the practice of smoked fish, smoked to put it bluntly, it is smoked to smoke the fish, so what is the actual smoking method, how to do it, the following will teach everyone the operation steps.
Materials. Bream.
Blocks, Tu leaves (this time Xinyang Maojian tea is used.)
Wheat flour, green onion and garlic, white sesame seeds, salt, white sugar.
White pepper, rice wine.
Practice. 1.Remove the head and tail of the bream, take a part of the fish body, divide it into lumps, rub it with a small amount of salt, white pepper and rice wine, sprinkle ginger slices and marinate for reservation.
2.Sit in a pot with water and put the fried fish into a wok to cook (about 8-10 minutes). Drain the steamed fish and smear a thin layer of oil on the surface of the fish fillet.
3.Prepare the ingredients for the smoke: leaves, wheat flour, sugar. I generally like to make it in a 1:1:1 ratio in the middle.
4.Prepare tin foil in advance.
1 sheet (cake baking type is fine), spread the tin foil to the bottom pan. Mix the raw materials of the smoke, pour them on tin foil, and place a spherical grid of steamers on top.
5.Spread the thinly oiled fried fish on the steam drawer on the net, close the lid, and smoke it over Chinese fire. When the smoked fish color reaches its own satisfactory level, you can take the fried fish out of the pan (the longer the smoked color, the heavier the smoked color, this plate of fried small fish smokes takes about 8 minutes).
6..Pour a small amount of oil into the wok, mince the green onion and garlic, and the small and medium-sized are popular and fragrant. Pour minced green onion and garlic over the deep-fried fish in 8, sprinkle with white sesame seeds, and serve.
After reading it, it's very simple, but if you are new to the restaurant kitchen, it should still be very complicated, but don't worry, take your time, follow the process to say no problem, fish is suitable for all ages, but children should pay attention to eating fish must be in the field of vision of adults, this smoked fish practice is very clear, learn this common dish, definitely after not only drinking boiled, steamed also stewed, hurry up and try it!
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After the fish is bought, you can add salt, first marinate it for half an hour, then put it in the sun to dry, and then smoke it after drying.
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The method of smoked fish, I think it is very easy to make a smoked fish like this, we first deal with it pleasantly, and then pass him through a piece of water, and then smoke him dry.
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The most authentic way to marinate smoked fish is to wash the smoked fish and add other sauces, put it together and put it in the pot to steam, which is very fragrant
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When it comes to smoked fish, it's a specialty ingredient in Hunan. In Hunan, this smoked fish is also called preserved fish, and it is necessary to use a steel wool ball to remove the dirt left by the smoke before eating, and the specific method is as follows:
Add cold water to the pot and boil for 1 minute, remove and rinse with cold water, drain and set aside. Cut the chili, onion and ginger into thin strips, peel and slice the garlic, cut the green onion and white onion leaves into about 3 cm long sections, pat a little cornstarch on the fish pieces in dry water, fry them in an oil pan until yellow on both sides, and put them out. Continue to add a little oil to the pan for frying the chili, shredded ginger and garlic slices, add salt and stir-fry until soft, pour in the fish pieces, shredded onions and white green onions, stir-fry for dozens of seconds, pour a little soy sauce, put green onion leaves, and then get out of the pot.
Method 1: Wash the smoked fish and cut it into pieces, add black beans, dried peppers and cooking oil, steam it in water for one hour, take it out, then put the oil on the iron pot and put the oil on the fire, fry the big fish cut into one inch long, put the salt in it, pour in the steamed fish, stir-fry it and eat it out of the pot.
Method 2: Cut the smoked fish into small pieces and soak it in cold water for 1-2 hours, which can reduce the smoky and salty taste, then rinse it with water and drain the water, prepare some minced garlic and dried chili peppers, minced ginger, put a little more oil in the pot and heat it, fry the minced garlic, dried chili pepper and ginger, put in the smoked fish pieces, stir-fry until the fish is fragrant, then sprinkle a little water on the fish pieces, and then stir-fry until the fish pieces become cooked, the fish fragrance is stronger, taste the taste is suitable and put on the plate. It smells good.
Method 3: A handful of dried chili powder, two pinches of tempeh, add enough oil, and drizzle with some soy sauce.
Method 4: First scald it with boiling water, immediately take it out and rinse it with cold water, then rub it with your hands and wash it, then cut the fish into small pieces, soak a few shiitake mushrooms and chop them, shredded ginger, put everything into the washed rice, put some oil and salt in the rice, and then put an appropriate amount of water, and the steamed smoked fish rice tastes delicious.
Method 5: 1, rinse the fish with water, quickly, don't let the water soak soft 2, put oil in the pot, throw the fish into it and stir-fry after it is hot, it may be a little choking, add a large bowl of water after stir-frying for 1 minute, cover the pot and cook until the fish is completely soft 3, clip the fish out, pour the water dry, wash the pot 4, put a little oil in the pot, the oil is hot, put some ginger shreds, garlic, dry chili peppers (if you don't eat spicy, you won't put it), fry until fragrant, pour the fish in, gradually add a little cooking wine, put a little salt, a little water, simmer and boil into the flavor, the water is just dry 5Scoop it out and eat it
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nbsp;When it comes to smoked fish, it's a specialty ingredient in Hunan. In Hunan, this smoked fish is also called preserved fish, and it is necessary to use a steel wool ball to remove the dirt left by the smoke before eating, and the specific method is as follows:
Details:
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1. Ingredients: 1 trout, 8 tablespoons of brown sugar, 2 tablespoons of salt, 1 small handful of fresh thyme, 3 tablespoons of flour, 10 grams of finely crushed tea leaves, and a little pineapple skin.
2. Remove the trout from the internal organs and remove the blood, wash it and dry it with kitchen paper for later use.
3. Mix salt, sugar and spices evenly into a plaster.
4. Spread the plastering evenly and thickly on the fish, tightly wrap the fish body with plastic wrap, and poke dozens of holes on the plastic wrap (both sides) with a toothpick.
5. Prepare a**, put a layer of thick paper towel first, then put the fish, and put it in the refrigerator for a day; Turn the fish over after one day. Keep it in the refrigerator for another day.
6. Take the fish out of the refrigerator, wash off the smear on the fish, and wipe it with clean kitchen paper for later use; Place a large sheet of aluminum foil in the wok and add the smoked mixture (spread evenly), cover the pan and turn on medium heat until the pan is full of smoke.
7. Put the fish on the steaming rack, cover the pot, and continue to smoke over medium-low heat for about 15-20 minutes.
8. After it is not hot, open the lid and take out the fish to eat.
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