What to do if the fried dried fish resurges, and what to do if the fried fish rot regains the tide

If the fried dried fish is getting wet, try the following:

1.Drying in the sun: Dry the fish in the sun, taking care not to expose it to the sun for too long, so as not to harden the fish and affect the taste.

2.Freeze in the freezer: Put the dried fish in the freezer and take it out after freezing for a period of time, at this time the water in the dried fish has solidified and it will become dry and delicious.

3.Fry again: Put the re-damp dried fish into the oil pan and fry it again, taking care not to fry it too violently to avoid frying paste. This allows the water in the dried fish to evaporate and become dry.

4.Microwave heating: The dried fish that has regained moisture is heated in the microwave oven, and the water in the dried fish is heated and evaporated through the microwave oven, so that it becomes dry. But be careful not to take too long, otherwise the dried fish will be easy to paste.

In conclusion, no matter which method you use, be careful not to over-dry the dried fish so as not to affect the taste.

Method 1: Dry in the sun, then put in the freezer.

Method 2: Fry it again, pay attention to the heat and don't be confused. Remember to pack it in an airtight jar or bag.

Method 3: You can put it in the microwave oven to heat. By heating in the microwave, the water in the dried fish is heated and evaporated, and it becomes brittle. But be careful not to take a long time, otherwise it will be directly pasted.

Hope, thank you! ~

Summary. It is a common phenomenon for fish to rot and become heavier after the resurgence of water because it absorbs water. There are two ways to solve this problem:

One is to saturate the fish curd with water before frying it, and the other is to loosen it up after the fish curd. For the first method, you can soak the fish curd in water before frying the fish curd, let it sit for a period of time to allow the fish curd to completely absorb the water, and then you can experience the delicious, intimate fried fish curd. For the second method, you can add a small amount of corn starch when frying fish curd, the corn starch has the effect of absorbing water, and the longer the fried fish rot stays in the water, the degree of weight can be minimized after the resurgence.

In addition, temperature control is also important. Keeping the oil temperature between medium and high temperature when frying fish curd can also help to fry simple and non-greasy fish curd, making it more delicate and soft, and less heavy.

It is a common phenomenon for fish to rot and become heavier after the resurgence of silver wax because it absorbs water and becomes heavier. There are two ways to solve this problem: one is to saturate the fish curd with water before frying it, and the other is to loosen it up after the fish curd.

For the first method, you can soak the fish curd in water before frying the fish curd, let it sit for a period of time so that the fish curd can completely absorb the water, and then you can experience the delicious and intimate fried fish curd. For the second method, you can add a small amount of corn starch when frying fish curd, the corn starch has the effect of absorbing water, and the longer the fried fish rot stays in the water, the degree of weight can be minimized after the resurgence. In addition, temperature control is also important.

Keeping the oil temperature between medium and high temperature when frying fish curd can also help to fry simple and non-greasy fish curd, making it more delicate and soft in taste, and less slippery and heavy.

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Summary. If the fried fish rot becomes heavier when the moisture returns, it may be because it absorbs moisture from the air. To do this, you can place the fish curd on a kitchen paper towel and gently press it to absorb the excess water.

The fish curd is then placed in the oven and dried at the right temperature and time. It can also be sun-dried or blown with a fan. During processing, care should be taken not to let the fish rot become too dry or too hard, otherwise the taste will be affected.

If the fried fish rot becomes heavier when the tide returns, it may be because it absorbs moisture from the air. To do this, you can place the fish curd on a kitchen paper towel and gently press it to absorb the excess water. The fish curd is then placed in the oven and dried at the right temperature and time.

It can also be sun-dried or blown with a fan. During the processing process, care should be taken not to let the fish rot become too dry or too hard, otherwise the taste will be affected.

Generally, re-frying, that is, re-putting it in the oil pan for a second frying, or you can use an air fryer to re-make the fried food crispy. Frying is a process of deignition and water drying, while an air fryer is a machine that uses air to replace the hot oil in the original pan for "frying". Deep-fried foods are heated in the microwave or other pots and pans to make the fried food softer.

Deep-fried food fan products are placed in the air for a long time, and they are easy to come into contact with the moisture in the air and become not crispy, so it is recommended to eat fried food as soon as possible after cooling. Fried food should not be stored in the refrigerator because it will produce moisture when stored under sealed conditions, which will make the fried food not crispy.

Hello kiss Hello, if the fried fish rot becomes heavier when the tide returns, you can try the following methods:1Put it in the refrigerator freezer compartment:

Keeping the fish rot dry at low temperatures by placing the fish rot in the refrigerator and keeping it dry will slow down the rate of resurgence. 2.Oven drying:

Put the fish curd in an oven preheated to about 100 degrees and dry it for 20-30 minutes to allow the surface water to evaporate and achieve a drying effect. 3.Fry before serving:

Fry the fish curd again before eating, which will make the surface crispy again, and also allow some of the moisture inside to evaporate. 4.Soak in water before serving:

1. Put an egg shell in the oil tank, and it will adsorb the carbon particles that fall in the cooking oil and make the cooking oil clear.

2. Radish slices can make the edible mixed oil of fried food clear. The specific process is as follows: cut the white radish into thick slices, poke a few holes in the radish slices with chopsticks, and put it in turbid oil and fry it over low heat; Then take out the radish, remove the residue on the radish slices, and then put the radish slices in the oil and continue to fry, repeating several times to make the oil clear.

In addition, putting a few clean eggshells in the oil can also make the impurities in the cooking oil settle down and make the fried food oil clear.

3. We can use the method of precipitation to pour the flour into the oil, then stir, wait for a while, let the impurities in the oil attach to the flour and slowly precipitate, and then pour out the good oil on it

If the fried fish that has already been cooked in dry noodles is too salty, you can try the following methods: Add more vegetables: You can add vegetables (such as spinach, pumpkin, tofu, corn, etc.) to the noodle soup and cook it together, because the vegetables have a higher water content, which can dilute the saltiness of the noodle soup and reduce the saltiness of the small fish.

Add light seasonings: You can add light seasonings such as soy sauce, sugar, vinegar, and Sichuan pepper to the soup to adjust the taste and reduce the saltiness. Add soy milk or milk

The whey protein contained in soy milk or milk can be combined with table salt to reduce the saltiness of the mouthfeel. Add starch water: Add the pure land flour to an appropriate amount of water, stir evenly, pour it into the noodle soup and boil, which can thicken the noodle soup and reduce the weak saltiness of the trouser skin.

It is important to note that foods high in sodium can increase the risk of diseases such as high blood pressure, coronary heart disease, and stroke, so salt intake should be minimized. If food that is too salty has already been cooked, you can reduce the saltiness by adding an appropriate amount of light seasonings, vegetables or starchy water, but the best way is to minimize the addition of salt when cooking.

Hello dear, if the small fish that has been fried in dry noodles is too salty, you can try the following methods:1Soak in water:

Soak the fish in clean water for a while to allow the excess salt to gradually dissolve. 2.Soak in starch water:

The small fish are soaked in starch water for a period of time, and the starch can absorb excess salt. 3.Soak in milk:

Soak the small fish in milk for a while, and the stool protein in the milk can be called coarse to neutralize the excess salt. The above methods can be selected according to the actual situation, and one or more of them can be tried until the saltiness of the small fish is moderate.