How to make dried salted grass carp delicious, how to make dried salted fish delicious

Ingredients: half an air-dried grass carp, seasoning] oyster sauce, light soy sauce, dark soy sauce, sugar.

MSG, red pepper, coriander, garlic, green onion and ginger.

The specific production steps.

Step 1: Take half of the air-dried grass carp, wash off the material and dust on the surface, peel and chop the green onion and ginger, and chop the red pepper and coriander.

Step 2: Add a little lard to the pan.

Add the grass carp and fry until golden on both sides, add the minced green onion and ginger and stir-fry until fragrant, cook 10 grams of light soy sauce, 10 grams of aged vinegar, 10 grams of oyster sauce, 10 grams of dark soy sauce, add water to cover the grass carp, add 15 grams of sugar, 5 grams of monosodium glutamate, the third step: filter out the residue with a dense leak, bring to a boil over high heat and turn to low heat, cook for 20 minutes, remove the grass carp and put it into the fish plate, and the soup hooks the water starch.

10g drizzle a little oil, pour over the fish and sprinkle chopped red pepper and coriander. Remove from the pan and serve.

The practice of steaming salted grass carp with old tofu].

Ingredients: a piece of dried salted grass carp, a piece of old tofu, a spoonful of steamed fish soy sauce, two spoons of chopped pepper

Appropriate amount of peanut oil, a little sesame oil, a little green onion, and a little ginger.

Steps: Soak the grass carp in hot water and clean the surface.

Slice the old tofu and put it on a plate.

Cut the fish into cubes and put on a plate, and steam for 20 minutes.

Grease the pan. Chop peppers, green onions and ginger and stir-fry until fragrant.

Fry the chopped pepper and pour it over the steamed fish.

Cover and steam for another two minutes, add steamed fish soy sauce, and remove the sesame oil from the pan and put on a plate.

TipsIf the salted fish is relatively dry, be sure to soak it for a while. When steaming, you can add some boiling water, so that the salted fish juice is better integrated with the tofu.

I know that. I have a unique approach. First you cut two tomatoes, add eggs and sauerkraut, boil, and when the tomatoes are fried, put the salted dried fish, cut it into sections, and spread it on top.

Add some water, add some soy sauce, chicken essence, salt and pepper. After it comes out of the pot, it is called an incense.

Sun-dried salted fish is generally relatively hard, how to do it to be delicious, the general procedure is to soak first, and then clean, this is the regular mode of doing sun-dried salted fish. Today, I will tell you how to make dried salted fish, not only the taste is fresh and fragrant, but also the small fish will be more hygienic and clean, and the fishy smell will be removed more thoroughly.

Salted fish 1 raw material.

About 300g of salted fish, about 2 spoons of cooking wine, about half a spoon of monosodium glutamate, about 200g of garlic sprouts, about half a spoon of vinegar, and a small piece of ginger.

How to do it.

1. Clean the salted fish as much as possible with a brush, then soak it in water for about a quarter of an hour, and at the same time take advantage of this time to wash the ginger and cut it into slices, and cut the garlic seedlings into segments after washing;

2. After soaking the salted fish, clean it again, try to clean it more cleanly, for the sake of deliciousness, sometimes you need to pay, and then cut it into pieces;

3. Heat oil in a pot, put the salted fish into the pot and stir-fry for a few minutes until the two sides of the fish are slightly yellow, then put the ginger slices and garlic sprouts into the pot and stir-fry until fragrant and salted fish.

4. Then pour in an appropriate amount of cooking wine to stir-fry the salted fish evenly (about 2 minutes), then add an appropriate amount of water and simmer for about a quarter of an hour;

5. When the soup in the pot is less, you can use high heat to collect the juice, and when the soup is almost closed, add an appropriate amount of garlic sprouts, monosodium glutamate and vinegar and stir-fry evenly.

1. The salted fish must be clear and thorough, otherwise it will be too salty and the fishy smell will be strong;

2. Simmering with water for a while can reduce the hardness of the salted fish, and at the same time, it can also cook out the salty taste, and the taste is more perfect;

3. Finally, because the green section of garlic sprouts is easy to be soft and rotten, I put it in the final juice when I add it, so that the salted fish tastes more delicious.

The taste of this salted fish is not only salty, but also has no fishy smell, which is a secret prescription, so don't tell anyone about it. In addition to the salty aroma, we added garlic sprouts to make this salted fish taste even more fragrant.

Stir-fried salted dried fish with soybean sprouts.

Stir-fried salted dried fish with soybean sprouts is also a hometown dish. My hometown is bordered by the Yangtze River on one side and the sea on both sides (the Yellow Sea and the East China Sea), and is very rich in aquatic products. So that's our specialty, too.

Preparation of ingredients. 130 grams of soybean sprouts, 50 grams of salted dried fish, 15 grams of red peppers, 1 gram of salt each of green onions, ginger slices, and minced garlic, 2 grams of chicken powder, and 3 milliliters of water starch.

Cooking wine and cooking oil are appropriate.

Cooking steps: 1 Cut the washed red pepper in half, remove the seeds and cut into shreds.

2 Remove the bones from the salted fish, cut the meat into strips and dice.

3 Place the cut ingredients on a plate and set aside.

4 Pour an appropriate amount of water into the pot, bring to a boil over high heat, add a little cooking oil, pour in the soybean sprouts, and cook for half a minute until eight are ripe.

5 Remove the blanched soybean sprouts and set aside.

6 Stir up another pot, add oil, boil until it is 40% hot, and pour in the diced salted fish.

7 Fry over medium heat for about half a minute until burnt fragrant.

8 Remove the fried salted fish and set aside.

9 Stir-fry with oil, ginger, minced garlic and red pepper until fragrant.

10 Pour in the soybean sprouts and stir-fry quickly.

11 Add the green onions.

12 Stir-fry for a while until the green onions are tender.

13 Pour in an appropriate amount of cooking wine and stir-fry for a while.

14 Add the diced salted fish and stir well.

15 Add chicken broth and salt, stir-fry well to taste.

16 Pour in some water starch.

17 Stir-fry quickly.

18 Remove the stir-fried vegetables and put them on a plate.

Salted fish and eggplant pot.

Ingredients: 3-4 long strips of eggplant; 60-80g salted fish with plum flavor; 1 chives; a few slices of ginger; 5 garlic cubes; Appropriate amount of oyster sauce; Light soy sauce to taste; salt to taste; sugar to taste; cooking wine to taste; pepper to taste; Cornstarch to taste.

Recipe: 100g of plum salted fish, 3 to 4 long eggplants, chopped green onions, garlic, ginger slices, oyster sauce, light soy sauce, sugar, salt, cooking wine, white pepper, corn starch.

Cut the eggplant into small pieces, cut the salted fish into small grains, put oil into the pot, burn over medium heat until eighty percent hot, first put in the salted fish and garlic grains, fry the fragrance, the garlic and salted fish grains turn yellow and you can take them out for later use, and then put in the eggplant, fry them over medium and low heat until they are slightly yellow and soft, filter the oil and set aside.

Fried salted fish cubes.

Fried eggplant, drain oil and set aside.

Because the casserole is occupied, I use the wok directly, try to use the casserole, the taste will be better! Out of the pot!

Ingredients: 2 mackerel (salty).

Accessories: 1 tablespoon cooking wine, 1 tablespoon light soy sauce, appropriate amount of green onion and ginger, 1 dry steamed salted fish.

1.Ingredients: Salted mackerel.

2.Excipients: cooking wine, light soy sauce, green onion, ginger, red pepper (omitted) 3Chop the salted fish into pieces and soak in water for about 2 hours.

4.Chop the green onion and ginger and set aside.

5.Wash the soaked fish pieces, add cooking wine, light soy sauce, green onion and ginger. Mix it well6Place in a steamer and steam for 20 minutes.

7.Take it out and put it on a plate, garnish with red pepper and serve.

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.

Summary. The sun-dried salted fish is made into salted fish and fried pork belly, which is salty and fragrant, and it is very delicious.

How to make dried salted fish delicious.

The sun-dried salted fish is made into salted fish and fried pork belly, which is salty and fragrant, and it is very delicious.

Pork belly can neutralize the saltiness of salted fish well, but retain the flavor of salted fish.

Method: First of all, prepare the ingredients, and soak the salted fish in water for half an hour, which can reduce the salty taste. The fish can also be soaked a little, and the taste will not be so woody.

Slice the green onion, ginger and garlic and set aside, and cut the pork belly into suitable pieces. 2.After soaking the salted fish, clean up the scales and everything, and cut it into suitable pieces3

Stir-fry the pork belly in a pan and set aside. Put the oil, shallots, ginger and garlic slices in the pot and fry until fragrant, add the salted fish pieces and stir-fry. Then add the fried pork belly pieces, cooking wine and soy sauce.

Then I added water to cover the fish, and Chaozi also tried beer, and the soup made with beer tasted a little grainy. After boiling, there will be some foam because the meat is not blanched, so skim it off with a spoon. 4.

Simmer over medium-low heat for 40 minutes, sprinkle with chopped green onions if you like soup. If you like to dry it a little, use high heat to collect the juice. The salted fish in Chaozi's house is relatively salty, so this dish is saltless.

You can taste it in the middle of the house by cooking it yourself and add an appropriate amount of salt according to the actual situation. This dish is salty and delicious, and it goes well with rice.

There are also salted fish and tofu pot, salted fish and eggplant pot, braised salted fish, salted fish stewed eggplant, steamed salted fish, all of which are delicious.