How to marinate preserved fish to be delicious, how to marinate preserved fish

The procedure is as follows:1. To clean the grass carp, remove the fish scales, gills, and internal organs, put them in a basin, pour in some high liquor, scrub them by hand for 2 minutes, wash off the blood, and dry them in the sun, and the liquor volatilizes quickly.

2. The proportion of salt used in pickled preserved fish is 3%, the taste is moderately salty, and it will not make the preserved fish stink. Pour the salt into the pot, fry over low heat for 5 minutes, pour out the salt after it turns yellow, let it cool, add spice powder and mix evenly.

3. Spread the spice smoke evenly on the fish, put it in a clean basin, cover it and put it in a cool and ventilated place to marinate for 3 days, marinate the water, and thoroughly absorb the flavor, turn the fish once a day to marinate more evenly.

After the day, put the fish in a place where it is exposed to the sun for 7 days, and the water is thoroughly dried on it.

Homemade preserved fish.

Ingredients: middle grass carp, Sichuan pepper powder, salt.

Method: 1. Wash the middle section of the grass carp and remove the black membrane, which is three catties for me.

2. Blanch it with boiling water.

3. Drain the water.

4. Cut into thick sections, cut according to the amount of each meal, and dry just one piece after drying.

5. Put salt and peppercorn powder in a pot and stir-fry over low heat. You can also use spices such as Sichuan pepper, star anise, cinnamon and other spices to grind the powder, and the fragrance is stronger.

6. Stir-fry until fragrant and turn off the heat.

7. Put the fish into the pot with pepper and salt, wipe each part, and knead it by hand while wiping it to make the coating even and the flavor more fragrant.

8. Put the processed fish into a plastic bag, seal it, marinate it for two or three days, and turn it over every day to make the fish taste more even. You can use a jar or a glass container, and I use a plastic bag directly, which is easy to turn over.

9. Make a small opening with a knife at one end, thread it with a rope, and cut a long strip of plastic bag into a rope.

10. Hang it on the balcony to dry for a day or two, and then move it to a cool and ventilated place to dry for about a week before eating.

1 Hope my answer will help you.

The "trick" of pickling preserved fish, should the preserved fish be cleaned in advance?The chef teaches you how to marinate the fish full of cured meat.

I still remember that when the Chinese New Year is approaching, every household will buy a large amount of fish, mainly because compared to bacon, preserved fish tastes more delicious, through the marinated fish meat tastes firm, with a strong cured taste, whether it is fried or steamed in a pot, the taste produced is very delicious, it can be said that it is a good dish for the next meal, and the pickled preserved fish can also be kept for a year.

Although the preserved fish is very delicious, many people will encounter some problems when marinating the fish, and these problems will directly lead to the cured fish is not fragrant, and even stinky, so how to marinate the preserved fish! One of the most critical points is whether the preserved fish is washed or marinated first, today I will share with you the correct way to marinate the fish, I hope you can have a happy New Year!

When marinating fish, wash or marinate first?

Generally, when marinating preserved fish, many people feel that there will be a lot of blood and impurities left on the fish, so they will choose to put the fish in clean water to clean it, so as to reduce the fishy smell of the fish, and the effect of marinating will be better.

In fact, preserved fish and bacon are the same principle, if the fish is put into clean water, the blood will be cleaned off, and the fragrance of the preserved fish is completely lifted by the blood of the fish, so the natural preserved fish is not fragrant after cleaning, and there will be a lot of bacteria in the clean water, when the fish is cleaned, these bacteria will stick to the fish, if the salt is not enough or the weather is bad, the surface of the preserved fish will stink, if it is not cleaned, the preserved fish is not only more fragrant, but also more conducive to preservation.

The home-cooked practice of preserved fish].

First of all, when buying fish, it is best to let the boss deal with it in advance, so that you can save a lot of time at home, and then clean the processed fish meat after returning home, such as residual fish scales, gills and black membrane on the abdomen, and then wipe some fish body with a dry towel, and then put the processed fish meat into a large basin, sprinkle an appropriate amount of salt and peppercorns on it, and then evenly smear it on all parts of the fish body with your hands.

Then according to the way of superimposing, the body of each fish is smeared with salt and pepper, and finally ended with salt and pepper, and then cover the basin with a layer of plastic bag, and then use stones to press it tightly, about 8 days of pickling, in the process of pickling, remember to remove the stone every other day, turn the fish inside, so that the fish can be marinated more flavorful, it is best to decide the salting time according to the temperature of each region.

Then take out the marinated fish, put it in the water, wash the pepper and blood water on the fish, and then put it in the sun for exposure, about 4 days or so, the moisture on the fish will be dried, put the fish meat in a ventilated place to preserve, when you want to eat, cut off a piece with a knife, put it in the pot for frying, fry it after it is golden brown, put it in the steamer and steam it for 5 minutes to eat, so that it is fragrant and tender, and the preserved fish that is also flavorful is made.

1.Cut the middle of the grass carp in half and divide it into two, wipe off the inside and outside water with a dry cloth and set aside 2Add pickled salt, dried peppercorns, bay leaves, and ingredients to the dry pot 3

Stir-fry over medium heat until fragrant, let cool and set aside4, first wipe the fried spices well in the fish 5Then touch the surface in turn, put it in a large basin and marinate for 3 days, turning it over every day in the middle to let the spices taste 6After marinating, the fish can be hung in a ventilated place to dry.

The time depends on the region and the preferred soft and hard. Wait for the preserved fish to dry and wash and cut into pieces, add other favorite ingredients, mix well, and then steam.

After the fresh is killed and washed, it is smeared on the fish with fried hot salt, peppercorns, and star anise, and the fish is in the belly of the fish, and after the salt is on for a week, it is hung up to dry, and the fish is dried and collected.

How to marinate preserved fish to make it delicious? Teach you a trick, don't worry about pickled fish for the New Year.

The marinating method of authentic preserved fish is as follows:1.The fish is gutted, the head and tail are removed, washed, and then the water is dried with a clean towel or kitchen paper behind the shed.

Make a few cuts on the fish to absorb the flavor. Then apply a layer of white wine around the fish to disinfect and enhance the flavor.

2.Add 3 taels of salt and an appropriate amount of pepper, soy sauce, pepper or chili powder (five-spice powder can also be added) for every 10 catties of fish to wipe and marinate evenly.

3.After marinating the fish for 5-7 days, take it out, dry it in a cool and ventilated place until it is semi-dry, take it out and smoke.

4.In an iron pot, add peanut shells, 2 tablespoons of brown sugar or sugar, grapefruit peel, orange peel, etc.

5.Place the iron frame on top of the smoked material.

6.Put the smoked food on the iron rack, cover the lid, hit **, there is smoke coming out, then turn on the smallest fire, wrap the wet towel around the pot, and the smoke will not come out. Turn off the heat for 20 minutes, turn over the food after 10 minutes, add some smoked oranges to the slag, cover and smoke for another 20 minutes.

7.When the lid is opened, the aroma is tangy, and the smoked fish is fragrant and golden in color.

How to marinate the preserved fish:

1. Prepare a basin, sprinkle an appropriate amount of salt on the bottom of the basin, then put the remaining salt, peppercorns, and cumin into the fish and wipe it evenly, then put the fish into the basin, and finally cover the fish with plastic wrap, press a brick, and wait patiently for 3 days.

After the day, turn the bream, take the fish at the bottom to the top, put the fish on top to the bottom, then cover the fish with plastic wrap, then press a brick, and wait patiently for 3 days.

After the day, clean the fish, and then take the fish to the sun to dry for 2-3 days until the surface of the cured fish turns slightly yellow.

4. Clean the dried preserved fish, then put it in the oil pan and fry the preserved fish until golden brown on 2 sides. Fried preserved fish needs to be fried over medium and low heat, otherwise the preserved fish will be fried all at once.

Preserved fish. 3 tips for cured fish:

Tip 1: When pickling preserved fish, you need to add an appropriate amount of pepper and cumin, cumin has the effect of increasing flavor and dispelling differences, and prickly ash has the effect of increasing flavor and sterilization.

Tip 2: When pickling preserved fish, 1 kg of preserved fish needs to use 17 grams of salt, and 1 kg of meat needs to use 15 grams of salt and salt, because the older generation says that salted fish is light meat, and fish need to put a little more salt to prevent the fish from becoming smelly. When you marinate the preserved fish, you must marinate it according to the proportion, don't rely on feelings, only do it carefully, and the food will give you the most delicious taste!

Tip 3: When marinating preserved fish, the fish should not be washed, because the fish will have bacteria and sickness after washing, which will not only cause the fish to stink, but also make the marinated fish not fragrant!

Preserved fish is really a delicacy, the fish is very fatty and thick, the salt taste is moderate, not salty or light. So how do you marinate preserved fish? How to marinate preserved fish to make it delicious?

How to marinate preserved fish.

1. According to the principle of three taels of salt for a catty of fish or a catty of meat, put the salt into an appropriate amount of peppercorns and fry it to make it easier to penetrate and absorb.

More than catty grass carp grass carp can be, the fish is thick and delicious, wash the outside before opening, don't wash it after opening, wipe the inside of the fish body with the blood of the fish, so that the marinated fish meat is red and good-looking.

3. Evenly wipe the fried salt all over the body of the fish, especially the gap of the fish head, so as not to be easy to deteriorate in the future, and wipe all the prepared salt, mainly inside, the outside is not easy to penetrate the fish scales, wipe a little less.

4. Put the fish into a clean container after wiping it all, the best clay jar, I don't have it at home, it can only be like this, pickle it, turn it over after a week, and marinate it for another week, it's almost the same. Take it out to bask in the sun when the weather is good, and 3 good suns are almost the same, and you can eat it.

What kind of preserved fish is good.

When choosing preserved fish, it is best to choose a bright meat with elastic meat, which has a more mellow flavor. Cured fish is the name of the fish after washing, marinating and drying, crucian carp, grass carp, and carp can be used to make preserved fish. Pickled preserved fish is a traditional aquatic processed food in China, with its unique flavor and storage resistance, and has an important position in the food culture of southern China.

In the processing process of cured fish, due to the action of microorganisms and enzymes in raw fish, biochemical changes such as nitrate reduction, protein hydrolysis, amino acid deshuttle and deamination, lipid hydrolysis and oxidation occur, so that the fish body has a unique flavor and nutrition.

Salting has a certain effect on the protein of the fish. In the process of salting, the higher order structure of the protein is destroyed and the denaturation and structural changes of the protein are caused, mainly the secondary structure of actomyosin is affected by salt, the larger the salt concentration, the lower the CAZ+ ATPase activity of motorcobulin, and the transition temperature of actin and myosin in fish muscle will move to the low value direction. The rate of atpase inactivation of myofibrin CAZ is increased accordingly.

The practice of stewed cured fish with tempeh.

Ingredients: preserved fish, black bean sauce, dried red pepper segments, braised soy sauce, chicken essence, sesame seeds, chopped green onion.

Method:1Because the preserved fish is marinated and then smoked, when eating, you must first cut it into pieces and soak it in cold salted water for about an hour, so that it will not be salty, and then boil it in boiling water, and you can basically eat it with confidence.

2.Stir-fry the preserved fish pieces in tea oil, then sprinkle a little more black bean sauce and dried red pepper segments, stir-fry constantly to avoid paste, and spray water twice halfway;

3.Then drop a little braised soy sauce, add a little chicken essence, spray water again, cover and simmer for a while, and finally sprinkle a lot of sesame seeds, keep stir-frying, the sesame seeds will soon be fragrant, sprinkle some green onions and you can get out of the pot.

Kiss. What to do if the preserved fish is lightly pickled, mash the peppercorns, cinnamon, and star anise. Add the chili flakes and salt and stir well.

Add a little more soy sauce. Then evenly spread the surface of the fish and the inside of the belly, and put it in a basin to marinate for about 24 hours, not too long or too short. Finally, there is drying.

Don't expose it to the sun for too long, otherwise the fish will be very hard, like wood residue is not delicious, it is best to dry it properly in open water and dry it in a ventilated place. It can be smoked to taste better.