Is salted fish delicious? What is delicious to stir fry salted fish?

The salted fish can be slightly soaked in warm water before cooking, and if possible, the fish can be brushed with a soft brush. Fish head and fish maw should be cleaned because they are easy to hide dirt and dirt during the drying process. The most original way to eat salted fish:

1. Steaming. Cut the salted fish into cubes (thickness, little finger thickness, cut as much as you want to eat), wash and serve; Cut the ginger into shreds, sprinkle it on the salted fish, and then pour some peanut oil on top (other cooking oils can also be used, peanut oil tastes the best), and steam for 8-10 minutes after the water boils. 2. Fry.

Cut the salted fish into cubes and wash them; Ginger cut into shreds; First add the oil, then add the ginger shreds, and then put the salted fish on the fry until golden brown on both sides. The remaining salted fish, you can cut them all, put them in a glass container, pour cooking oil (preferably peanut oil) and soak it, this is the well-known "salted fish soaked in oil", which is a better way to preserve salted fish. You can always take it out and steam or fry it when you want to eat it.

Material: Make your own salted meat to eat, you should choose a slightly leaner back buttocks and shoulders, if there is no fat at all, the marinated meat is not delicious, it is all fatty meat, I am afraid that modern people do not like it. The meat at the tip of the back buttocks is less layered than pork belly, and it is not easy to fall apart when cooking after marinating, and it does not have as many tendons as the tip of the front buttocks.

Ingredients: Sichuan pepper, salt Production: 1. Chop the tip of the front buttocks into pieces of about one pound, wash and air dry slightly (to avoid affecting the flavor during the marinating process, and there will be a lot of water) 2. Put salt and pepper in the dry wok, fry until fragrant, and turn off the heat.

3. Use a spatula to evenly sprinkle the hot pepper and salt on the surface of the meat without moisture; 4. Put the meat yard sticked with pepper and salt in a clean jar (I sometimes put it in a large fresh-keeping package), seal it and put it in a cool place, hot area, you can put the box in the refrigerator to refrigerate. 5. The refrigeration time depends on the size of the meat, if there are only 2 3 pounds of meat, it can be refrigerated (salt for about 3 days) 6. Take out the marinated salted meat, there is water on it, cool it for two days, and after it is dry, you can either fry or steam or make soup and eat. When it is cold, you can put a hole in the bacon and hang it with a rope to avoid being taken away by small animals.

How to eat: You can slice and stir-fry, you can cut small cubes to make soup, you can make soup dishes, such as: pickled bamboo fresh in Shanghai and so on.

If it is too salty to eat, you can wash the salted meat with water or soak it in water for a while. Creative cured meat: 1. You can marinate the duck like this, and what comes out is the salted duck, which is very delicious after steaming and cooling.

2. According to your own taste and hobbies, you can also put chili pepper or cinnamon bark in the pepper and salt according to your own taste, etc. Tips: Do not remove the scales when marinating the fish, and do not remove the skin when marinating the meat, so that the marinated meat will not shrink too much and the meat quality will become tighter. The bacon is delicious, and the cooked dishes are delicious, but it is healthier to eat fresh meat.

Think of that first.

Zhong You and the borage wife Sister Sihua fried it together, haha.

Ingredients: 200 grams of salted fish, 1 potato, 3 cloves of garlic, 5 grams of ginger, 3 spicy millet. Soak the salted fish in warm water for more than 2 hours in advance, peel the potatoes, wash them and cut them into strips and soak them in clean water, and chop the garlic, ginger, chili peppers, and chives.

Heat oil in a hot pan, pour in the salted fish pieces, and stir-fry over medium-low heat. Fry until lightly browned on the surface and add 2 tablespoons of rice wine. Pour in the potato strips and sauté until the edges of the potato strips are tender.

Ingredients: 200 grams of salted fish, 1 potato, 3 cloves of garlic, 5 grams of ginger, 3 spicy millet, 2 chives, 2 spoons of rice wine, 1 spoon of light soy sauce, 1 spoon of oyster sauce, a little chicken powder. 1. Soak the salted fish in warm water for more than 2 hours in advance, then peel and clean the potatoes, cut them into strips and soak them in clean water, and finally chop the garlic, ginger, pepper and chives.

2. Heat oil in a hot pan, pour in the salted fish pieces, and stir-fry over medium-low heat.

3. Fry until the surface is slightly yellow, then cook 2 tablespoons of rice wine, and continue to stir-fry until the wine is volatile and dry.

4. Pour in the potato strips and stir-fry until the edges of the potato strips are soft.

5. Add 1 tablespoon of soybean paste, 1 tablespoon of oyster sauce and 1 tablespoon of light soy sauce, stir-fry evenly.

6. After stir-frying evenly, pour in the water that has not covered the ingredients, bring to a boil over high heat, and simmer over medium-low heat.

7. When the potatoes are simmered and the water is almost dry, pour in minced garlic, ginger, chili flakes and chopped chives, and stir-fry until fragrant.

8. Finally, add the chicken powder, stir-fry evenly and then remove from the pot.

Preparation of salted fish and eggplant pot.

1.Soak the salted fish in warm water for 30 minutes, remove the large bones, and cut into small pieces. Eggplant cut into slender sections, pork belly diced, garlic, ginger.

Chop into minced chives and separate the white and green parts.

2.Wrap the eggplant sticks in cornstarch and try to make the white part of the eggplant stick to the powder.

3.Pour 1 bowl of oil into the pot, heat to 170 degrees on medium heat, add the eggplant strips and fry until the surface is slightly yellow, the inside of the eggplant becomes soft, drain the fried eggplant and set aside.

4.Mix 1 tbsp light soy sauce, 1 4 tsp dark soy sauce, 1 tbsp aged vinegar, 1 1 2 tsp sugar, 1 4 tsp chicken essence in a bowl for later use, pour 1 tsp oil into a wok, add minced ginger, minced garlic and chopped green onion and stir-fry until fragrant.

5.Add diced pork and stir-fry over low heat until the fat is out.

6.Add diced salted fish and stir-fry until fragrant, then add the fried eggplant strips.

7.After adding 1 bowl of broth, then add the seasoning that has been adjusted in advance, pour the prepared vegetables and sauce into the casserole, cover and bring to a boil over medium heat, after boiling over medium heat, turn to low heat and cover and simmer until the soup thickens, and sprinkle chopped green onions on the surface.

Roasted tofu with salted fish.

Roasted tofu with salted fish is a dish with 600 grams of tofu (south), 150 grams of chicken, 50 grams of salted fish, 13 grams of starch (broad beans), 2 grams of pepper, 10 grams of sesame oil, 15 grams of cooking wine, 5 grams of salt, 10 grams of shallots, 3 grams of monosodium glutamate, 10 grams of white sugar, and 50 grams of peanut oil.

Chinese name. Roasted tofu with salted fish.

Main raw materials. Tofu, chicken, salted fish.

Accessories. Starch, pepper, sesame oil, cooking wine, shallots, sugar, peanut oil.

Seasoning. Salt, monosodium glutamate.

Fast. Navigation.

Seasoning. Method.

Characteristic. Ingredients.

600 grams of tofu (south), 150 grams of chicken, 50 grams of salted fish.

Seasoning. 13 grams of starch (broad beans), 2 grams of pepper, 10 grams of sesame oil, 15 grams of cooking wine, 5 grams of salt, 10 grams of shallots, 3 grams of monosodium glutamate, 10 grams of white sugar, 50 grams of peanut oil.

Method. 1.Cut the tofu into small pieces, blanch with boiling water to control the water;

2.Wash the chicken, chop it into pieces, and mix well with wet starch;

3.Put the wok on medium heat, add peanut oil, burn until it is hot, put in the tofu and the oil, pour it into the fence, and control the oil;

4.The chicken kernels are also oiled until they are half-cooked;

5.Then stir-fry the salted fish until fragrant, splash cooking wine, add soup, tofu, salt, sugar, and monosodium glutamate to taste;

6.Then pour it into the casserole, simmer thoroughly, add chicken and pepper noodles, simmer the chicken grains, thicken with wet starch, add sesame oil, chopped green onions, and cover with oil.

Characteristic. This product is a home-cooked dish, integrating the strong aroma of fish, the freshness of chicken and the lightness of tofu in one dish, the texture is tender and smooth, suitable for all ages.

In a row, he's a lot of people, you can drink more water, and then she's not so salty, and it's delicious.

The best accompaniment to salted fish is to be eaten with pork belly, and its flavor is salty, fresh and fragrant. First, the meat is fried in oil, the fish is chopped into pieces and then fried in lard, and then fried together with pork. The fish is salty and cannot be salted. I'm going to make this dish.

Prepare the salted fish and pork belly.

Soak the yellow croaker in water until soft and remove the scales. Remove the head and tail of the fish.

Cut the meat into 2cm strips and cut it into 1cm pieces.

Put the meat in a pan and fry it over high heat to remove the moisture, then switch to medium heat.

Chop the green onion and ginger.

Once the meat in the pan has been fried in oil, pour the oil into another pan.

Add green onion and ginger and fry until fragrant.

Add dark soy sauce, cooking wine and sugar and stir-fry.

Pour in boiling water and bring to a simmer over medium-low heat.

Cut the yellow croaker into sections.

Brown the fish with the original lard and remove it for later use.

When the meat is rotten in the pan, put the fish in the pot and simmer over low heat.

When there is still a small amount of juice in the pot, turn off the heat and remove from the pot.

Ingredients: 2 eggplants, 1 small piece of salted fish, auxiliary ingredients: minced garlic, diced red pepper, a little chopped green onion, light soy sauce, salt, sugar, oyster sauce, wine, sesame oil.

Method 1: Peel or remove the eggplant, cut off the stem, cut into long strips or slices, and soak them in salted water; The salted fish is soaked in cold water to remove some of the salty taste, soaked and softened, washed and cleaned of the sand on the surface of the fish's skin, and cut into small grains or pieces.

2. Remove the eggplant slices and drain the water. Heat the pan, add oil, heat, fry the salted fish until crispy over low heat, and remove it. Continue to boil the oil until about 60% or 70%, put in the eggplant slices and fry for a few minutes, fry thoroughly until cooked, pour and drain the oil.

If you don't want to use too much oil, you can put a little less oil and slowly simmer the eggplant until it is served.

3. Use the remaining oil in the pot, add minced garlic and red pepper to stir-fry, then add eggplant, add Shao wine, light soy sauce, sugar, oyster sauce, chicken essence and a small amount of water or soup and simmer for a while, add a little cornstarch, dripping vinegar, add sesame oil, turn into a clay pot, heat until boiling, about 3 minutes, sprinkle green onions, cover and serve.