How to make dried sea fish delicious, how to make dried sea fish delicious?

Ingredients: oil (more, can be lard, not vegetable oil),

Garlic (3 pieces).

Ginger (2 slices),

Dried chili pepper (1 piece).

MSG (one scoop),

Sugar (1 scoop),

Old wine (when used in water, depending on how much dried fish).

Dried fish (the amount of one plate).

Handling of dried fish:

Soak in water, wash, remove excess salty taste, and allow the dried fish to absorb the water.

Use scissors to cut off the parts that you should definitely not eat, such as the tail, fish head, and parts with black coating).

Then drain the fish.

The above preparation process takes a little longer, and when it is really cooked, it must be fired, and the process of burning is about the time of a cigarette. That's why the dried fish is particularly fragrant, because the aroma is locked in the dried fish and does not go into the juice.

Here's the process of burning:

1 Heat a pot.

2 Add oil, garlic and ginger and burn until the garlic starts to burn.

3 Add dried chili peppers and dried fish.

4 Stir-fry Stir-fry for about 40 seconds (depending on the amount of dried fish) Because the dried fish here is soaked in water, it will not burn when stir-frying, and you will hear a refreshing prickly and stinging sound.

5 When it is about to be charred when it is fried again, add the old wine (a large amount of it, as water, to remove the fishy).

6 Stir-fry for another 10 seconds Add sugar and stir-fry for another 10 seconds.

7 Cover the pot and smoke a cigarette When the smoke is finished, the old wine should be burned out, and there is a pulling effect.

8 Lift the lid, sprinkle in MSG and stir-fry.

9 Serve. Note: It is recommended to use a gas stove for a large fire, and the gas stove in the hotel kitchen is more effective It is not recommended to use an induction cooker (the induction cooker is too small to make it delicious).

Dried seafood fish are generally braised to eat, and steaming should never be done, because dried seafood fish is not fresh, the fishy smell is too strong, and steaming is generally made of live fish.

Moreover, the braised is easier to absorb the flavor, and it can also suppress the fishy smell well.

Ingredients: 50 grams of dried fish.

Excipients: 8 grams of garlic, appropriate amount of millet pepper, 15 grams of green pepper, 10 grams of light soy sauce.

1. 8 grams of garlic slices, appropriate amount of millet pepper cut into sections, 15 grams of green pepper, sliced.

2. Soak 50 grams of dried fish and 200 ml of water for 3 hours.

3. 5ml of cooking oil, pour in garlic slices, dried fish, stir-fry evenly, 10 grams of light soy sauce, 2 grams of chicken powder.

4. Pour in the green pepper, pour in the millet pepper, and stir-fry evenly.

5. The finished product is as follows.

Soak in water, wash it off, and make soup to drink.

In the past, our own drying was steamed and then taken to dry, and it was just chewed directly when picked up, which was very fragrant.

But now the health on the market is not guaranteed, many are dried, washing is not very clean, we have this kind of processing plant, have seen the processing, so especially remind you to pay attention to clean.

All seasonings for braised sea fish. Light soy sauce. Balsamic vinegar.

Salad oil. Rice wine. Salt.

A pinch of MSG, and the ingredients also include chives. Ginger and garlic. After the materials are ready.

Start frying in the pan first. After the noodles are fried until golden brown, you can take them out and set aside, and then put them in the pot again after all the noodles are fried. Put the vinegar first.

Then put the rice wine. Then add light soy sauce. After stir-frying a few times, add a bowl of water, then add salt and a little MSG.

Then you can cover the pot and start simmering. When the soup is almost dry, you can start the pot. By this time, the color of the fish has become darker.

If you add some red pepper, the taste and color will be much better.

Ingredients: 300 grams of dried fish, 20 grams of ginger, 15 grams of cooking wine, 10 grams of light soy sauce, 15 grams of peanut oil. After chopping the dried sea fish, blanch it in boiling water for 20 minutes, then wash it with water and pick it up.

Put the dried fish into a basin, add shredded ginger, cooking wine, and light soy sauce and mix well. Then put it into a stainless steel dish, pour in peanut oil, and steam it over high heat for 15 minutes. <

Ingredients: 300 grams of dried fish, 20 grams of ginger, 15 grams of cooking wine, 10 grams of light soy sauce, 15 grams of peanut oil.

After chopping the dried sea fish, blanch it in boiling water for 20 minutes, then wash it with water and pick it up.

Put the dried fish into a basin, add shredded ginger, cooking wine, and light soy sauce and mix well.

Then put it into a stainless steel dish, pour in peanut oil, and steam it over high heat for 15 minutes.

Many friends like to eat fish from the ocean, especially some dried fish, but they don't know how to make it delicious? How should dried marine fish be cooked to make it delicious?

The method is to marinate the dried sea fish, put it in an oil pan and fry it for a few minutes, then fry it with the chili pepper, and simmer it for a few more minutes.

Dried sea fish, ginger, green onions, vinegar, wine, chili, soy sauce.

Mix 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine and 2 tablespoons of vinegar together and marinate for 30 minutes.

Cut the millet spicy and line pepper with an oblique knife, shred the sharp pepper, flatten the garlic, and cut the green onion into sections.

Heat a little more oil in a pan and fry the dried fish over medium-low heat for about 3 minutes.

Remove the dried fish, drain the oil and set aside.

Heat the pan again, add all the ingredients and stir-fry until fragrant, adding a small amount of water and stir-frying until fragrant.

Pour in the dried fish, sauté slightly, add a spoonful of water, and simmer over medium-low heat for two minutes.

Add chopped green onion and stir-fry well, remove from heat.

Marine fish is very nutritious. Its taste is very delicious, and eating some marine fish in moderation can effectively absorb the protein in it and provide energy for the body's metabolism. And it can have the effect of strengthening the spleen and appetizing, nourishing yin and nourishing the kidney.

From a nutritional point of view, it is a high-protein and low-calorie food. Today I'm going to share with you a recipe for marine fish.

Preparation of braised yellow croaker

Prepare the ingredients: clean a yellow croaker, make a knife on both sides, wash and cut the coriander, cut the ginger slices, green onions, dried chili peppers, and minced garlic for later use.

Start cooking: Pour peanut oil into the pan, slide the pan out when the oil is hot, add the peanut oil again (so that it is not easy to stick to the pan when frying the fish), add the yellow croaker, fry until golden brown on both sides.

Leave the bottom oil in the pot, put in the ginger slices, green onions, peppercorns, star anise, dried chili peppers and stir-fry until fragrant, pour in soybean paste to fry the sauce fragrance, pour in an appropriate amount of cooking wine to remove the smell and increase the fragrance, put in the yellow croaker, pour in the water and overflow the yellow croaker. Pour in the steamed fish soy sauce and dark soy sauce to adjust the color, add salt, monosodium glutamate, pepper and chicken powder to taste, and simmer for 15 minutes.

When the time is up, take out the yellow croaker and put it on a plate, reduce the juice over high heat, add minced garlic, pour in water starch to thicken, pour in oil and pour it on the fish, and sprinkle with coriander.

Steamed salty sea fish.

1. Wash the sea fish, take the middle three pieces of fish meat, sprinkle an appropriate amount of salt, and put it in the refrigerator to marinate for 48 hours.

2. Wash off the salt on the fish, put ginger slices and chili peppers, add a little monosodium glutamate, and sprinkle with an appropriate amount of rice wine for later use.

3. Add an appropriate amount of water to the pot, boil over high heat, and steam the fish for 15 minutes.

Homemade dried yellow croaker.

Dry food knowledge large yellow croaker can be used to make a variety of special delicacies, such as making large yellow croaker with oil splashed and dried, fresh bamboo shoots steamed and dried large yellow croaker and its red stewed large yellow croaker, etc., so everyone can make dry knowledge of large yellow croaker according to their own taste. Dry goods knowledgeBig yellow croaker has a variety of protein and its nutrients, which can supplement the nutrients needed by the human body, and can also promote the improvement of resistance, and the fish of large yellow croaker is relatively delicate, suitable for the vast majority of people.

Homemade dried yellow croaker.

How to dry dried yellow croaker.

1. Put the small yellow croaker without washing it with salt, put it in salt, let the whole body of the fish be stained with salt, and add salt overnight.

2. The next morning, take out the fish one by one to dry the water, and clean the fish with salt water when marinating.

3. After drying for two days, when the fish is more comfortable, remove the chopped pepper fish head and the dirty things in the internal organs.

4. Dry it again until the shrimp are dry and waterless, and then you can store them in the refrigerator.

Dried yellow croaker is delicious.

Blow-dried yellow croaker, like air-dried mackerel, is a gastronomic specialty that has been passed down from generation to generation by fishermen in coastal cities in Shandong Province and has a long history. Qingdao area is habitually called "sweet dried big yellow croaker", and the air-dried fish produced in Qingdao is famous. Safflower, drum-eyed, saury, mackerel, moray eel, tongue fish, ......can be used to make air-dried fish.

Blow-dried large yellow croaker has a chewy, salty, fresh and fragrant taste that arouses the good memory of our tongue.

Splash the oil and blow dry the large yellow croaker.

Raw materials: a marinated fresh dried large yellow croaker.

Condiments: rice wine, white vinegar, sesame oil, light soy sauce, cooking oil, ginger and garlic slices, old hen soup.

Production process: After a marinated fresh dried large yellow croaker is unfrozen, add garlic, white vinegar, sesame oil, light soy sauce, cooking oil, ginger and garlic slices, and old hen soup and steam it for 10 minutes before it is cooked.

Characteristics: Freshly dried large yellow croaker is delicious and delicious.