How to open the lid of canned spiced fish, how to make canned spiced fish delicious

Take the glass jar of "Yasheng Zhai" as an example;

The first method is to knock a hole in the metal bottle cap directly with the lower blade of the kitchen knife, and when the air enters, it will be opened as soon as it is twisted.

In the second way, with a flathead screwdriver, pry (or gently pry around) along the edge of the cap, enter the air, and then unscrew it.

1.Soak canned fruits in hot water, first soak the tinplate canned fruits in hot water for 3-5 minutes, so that the temperature of the gas in the can rises, and the air pressure increases, which is thermal expansion and contraction.

The principle. Turn the canned fruit bottle upside down for a while, wait for the liquid inside to destroy the vacuum of internal and external pressure, tap the bottom of it with the palm of your hand, and then gently pull the pull ring, it is easy to pull away.

2.To open the canner, separate the handle and clamp the fruit can to be opened with the head, and turn the knob to open the tin can. Remember, when you turn the knob, you can only rotate clockwise, not counterclockwise.

3.The Swiss Army Knife has a special tool for opening fruit cans, hook the outer edge of the can with a hook at the bottom, and press down the lid of the can with the front edge, as if there is a circle of grooves on the edge of the top cover. Press it in and push it forward, taking care not to change the head to a cone.

Press it in, otherwise there may be wear and tear. The bottom hook hooks the outer edge of the can, and the front edge of the can is pressed down forcefully, as if there is a circle of dimples on the edge of the top lid. Press it in and push it forward, taking care not to press the head into it, otherwise there may be wear and tear.

This tool is also very easy to use.

4.Household kitchen knives and pliers.

Use a kitchen knife close to the side of the handle, put it in the middle of the fruit can, and then press down slightly, it is the knife head into the can, gently push the handle of the knife, so that there will be a gap in the can, and then use pliers to pull the iron piece at the opening, so that it is opened, but be careful not to hurt your hands.

5.Screwdriver.

and a hammer, find a household screwdriver, preferably with a flat mouth, along the depression of the lid of the can fruit, gently hit the handle of the screwdriver with a hammer, and hit it around so that it opens.

The above five methods are the ways to open the small black jar of canned fruit, I hope it can also be suitable for you.

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 materials needed are: 500 grams of lightly dried small yellow flowers, a green onion cut into sections, five slices of ginger, 10 star anise, 30 peppercorns, 3 grams of monosodium glutamate, 50 grams of cooking wine, 50 grams of light soy sauce, 20 grams of dark soy sauce, production method: 1. Boil soup

Add 500 grams of water to the pot, add green onions, ginger, star anise, peppercorns, cooking wine, light soy sauce, dark soy sauce and bring to a boil over high heat, turn to low heat and boil for 10 minutes, turn off the heat and let cool for later use. 2. Fry fish: Take another pan, pour in the Arowana plant blending oil and burn until it is 70% hot, put in the yellow croaker and fry until it is golden on both sides, and control the oil and remove it.

3. Soaking: Pour the cooled soup into the fried yellow croaker and soak for two hours! Operational Points:

1. You can also choose fresh fish, I choose to be lightly dried because the head has been removed and the internal organs have been removed, and the thin salt is added and dried until it is semi-dry, which saves a lot of trouble. 2. If you like spicy food, you can put some dried chili peppers when boiling the soup. 3. When frying fish, be sure to low heat, don't fry the paste and it will have a bitter taste.

4. The fish has a salty taste, so there is no need to add additional salt. 5. Pour in the soup while the fish is hot, so that the fish can absorb the flavor of the soup better and faster. 6. Put it in a crisper box and store it in the refrigerator for a week.

<> main ingredients: eel seasoning, five-spice powder, soy sauce, sugar, cooking wine, peanut oil, green onion, ginger, and Sichuan pepper.

Method. 1 After the eel is cleaned, change the knife into pieces, add peppercorns, soy sauce and cooking wine to marinate to taste.

2 Fry the fish pieces in 6 or 7 percent hot oil until cooked through.

3 Stir-fry green onion and ginger until fragrant, add seasonings and soup, add fried fish pieces, bring to a boil over medium heat, and slow heat until the soup (heat) is almost exhausted.

4 Quickly reduce the juice and remove from the pan with sesame oil.