Can you still eat white worms in the preserved fish?

No. How to cook preserved fish?

First of all, two grass carp were prepared. Clean the grass carp, scrape the inner black membrane in the fish belly, and then take the grass carp out of the outside to dry the water on the fish. What I shared today is the five-spice marinating method, now start to prepare an empty bowl for the seasoning sauce, add an appropriate amount of peppercorns, chili powder, and then put some five-spiced star anise powder, put an appropriate amount of salt, and add a little more salt.

Put all the seasonings in a pan and sauté over medium-low heat for one minute, then set aside.

Dried grass carp is cut with a flower knife on the fish, and then the whole body of the fish is smeared with rice wine. In this way, the fish can be better salted, and the seasoning we fried before is applied to the surface of the fish and rubbed evenly, repeated and evenly spread three times. It is marinated in this way for two days, then strung with string and taken outside to dry for seven days, and it is ready to eat.

Pan-fried preserved fish pieces, preserved fish is a long time ago, there is no refrigerator, people in order to preserve the fish that can not be eaten and specially developed, dry moisture, add salt to prevent rotting and deterioration! At the same time, it is also to save some delicious food in the winter when food is scarce. With the improvement of people's quality of life, these spicy flavors have not been abandoned, but have been retained because of various meanings and emotions, and even more ways to eat have been developed.

Preparation of materials. <>

Ingredients: preserved fish pieces.

Excipients: appropriate amount of ginger, appropriate amount of garlic, appropriate amount of sharp pepper, appropriate amount of Sichuan pepper, a spoonful of sugar, a spoonful of white vinegar, a spoonful of aged vinegar, a little chicken essence.

How to make it: 1. Wash the preserved fish pieces with clean water first, if the salt is heavier, you need to soak it in water for 1 2 hours and then set it by, if the salt is not heavy, you can directly clean it and set it aside.

2. Cut the chili pepper into small pieces, mince the ginger and garlic, and chop the green onion into chopped green onions for later use.

3. Heat the pan, add the blending oil and add the salt.

4. Put the preserved fish pieces into the pan and fry until browned on both sides.

5. Add Sichuan pepper, chili powder, chili pepper cubes, minced ginger and minced garlic and stir-fry until fragrant.

6. Add white vinegar and add an appropriate amount of water (you can add a little sugar according to your personal preference).

7. Drain the water to a certain extent, add monosodium glutamate, pepper and chopped green onion and remove from the pot.

Preserved fish, long white worms, spoiled and cannot be eaten.

Maggots indicate that food spoilage is more serious.

Eating it generally has a large bacterial content.

There are also eggs from flies that can cause disease.

The white worms of bacon are generally maggots, which are all due to improper storage or less salt when marinating. So, what does bacon add that doesn't give birth to worms? In fact, if you pay a little attention when pickling and preserving, you won't have worms.

If there are worms in the bacon, it is best not to eat it, and it is recommended to discard it directly.

1.This indicates that the bacon was not handled properly at the time, resulting in the eggs remaining in the bacon. If consumed, it may cause harmful substances to damage the human body.

2.It was shown that bacon could adapt to the growth environment of parasites. If it is eaten, it will naturally eat these parasites into its stomach and cause parasitic diseases.

3.Hatching worm eggs usually prefers a humid environment, and if the worms grow in bacon, they are likely to become moldy.

Mix the fresh meat with a small amount of salt, put it in a large basin for two or three days, and then prepare a special rack for barbecue, and smoke it with mixed wood trees below. In some places, the sauce bacon is made, the fresh meat is mixed with salt, and then the soy sauce is poured on the meat and dried in the sun.

In the past, in rural areas where living conditions were not very good, bacon was generally used to entertain distinguished guests. It takes a long time to eat it once. So when storing bacon.

It is inevitable that some bacon will have worms. But the bacon with worms was reluctant to throw it away. Usually, the bacon is taken out first and exposed to the sun to let the insects escape.

Then the skin is burned with firewood and washed with rice water. Remove the area that has been eaten by worms.

That was before, but now, the bacon that has been dewormed for a long time generally does not dare to eat it anymore, but directly throws it away.