How to marinate dried fish, how to marinate and how to make dried fish delicious

How to marinate dried fish and dry it The steps are as follows:

1. After the fish is slaughtered and rinsed, it is marinated with salt, white wine, ginger, etc. for a period of time, and then placed in a ventilated place on the balcony to dry. Dried fish do not need to be exposed to a little sunlight, mainly by air drying, drying for about three days in the fish maw and gills can not squeeze out the water, that is, it is dry, and it can be eaten.

2. Dried fish refers to fresh fish that are fully dried, mostly freshwater fish such as green, grass, fresh, fresh, carp, crucian carp and other freshwater fish as raw materials, and dried into moderately salty aquatic products after salting.

3. Dried fish is a product made of fish after seasoning and drying, with the reduction of moisture content, the nutrients in it are concentrated, and the protein content is as high as 45%.

4. Dried fish is a kind of food with high calorie energy, eating more of it is no different from eating more meat, today's dried fish has a lot of fat, eating more is not good for the first, and it will also increase the intake of saturated fatty acids.

Home-pickled dried fish.

Step 1: This is the mother-in-law's dried fish, that is, the fish is cut into pieces, salted for nearly a day, dried for two to three days, put it away and put it in the refrigerator to freeze, the mother-in-law said don't dry it too dry, it's not delicious, if you want to eat it, soak it three or four hours in advance, you can do it, let's start it, fry the soaked fish in oil, and then fry the pepper, ginger, garlic, and green onion until fragrant, and then stir-fry together a few times, then put some water and stuff it for two or three minutes, put the green onion leaves, and stir-fry a few times to get out of the pot.

Cooking tips for home-marinated dried fish.

Chopped peppers must be fried in oil to be fragrant, and the fish and chopped peppers are salty, so there is no need to put salt.

How to eat pickled and dried fish:

1. Cut the dried fish, soak it in cold water for 10 minutes to remove the salt, heat the pan with cold oil, pour in the candle fish and fry it until both sides are yellow.

2. Pour a small bowl of cold water after frying yellow, do not roll it, otherwise there will be a fishy smell, add cold water and put the chopped pepper and garlic into the same do not move the fish, cover the lid and cook over low heat until the water is dry.

3. After the water is dry, you can roll the fish, pour the light soy sauce, monosodium glutamate, and green onion into the stir-fry twice.

【Precautions for cured fish】:

1. When marinating preserved fish, be sure to press heavy objects, because the fish meat is relatively thick, and pressing heavy objects can make the saltiness and fragrance of salt and pepper better enter the fish.

2. After the preserved fish is marinated, it must be exposed to the sun when drying it in the first 2 days, because if there is no sun, it will also cause the preserved fish to stink. If there is no sun, the cured fish can continue to be marinated for 2-3 days, and the longest can not exceed 5 days. For more than 5 days, it is recommended that you use a heater to dry the preserved fish for 6 hours.

Dried fish is also dried fish, also called salted fish, compared with fresh fish, dried fish is stored for a longer time, and it is very convenient to eat, if you like to eat dried fish, and you are worried that the dried fish you bought is not clean enough, you can marinate the dried fish yourself.

Prepare a pot of fresh fish, the size of the fish is not limited, and the thickness of the fish is not limited, but the fish should be bought fresh, so that the dried fish pickled is delicious and nutritious. After buying fresh fish, wash it with water, if there is too much, you don't need to remove the scales, and then remove the scales when eating dried fish, because when you remove the scales, the fish will be injured and it is easier to provoke bacterial invasion.

After the fish is washed, the water on the surface should be controlled clean, and when the water is controlled, they should be hung outside, preferably placed on the breathable steel wire mesh below, the water on the fish will dry relatively quickly, so that it will be dried for about two hours, and when there is no water on the surface of the fish, it can be put away for later use.

Different fish treatment methods are different, but regardless of the size of the fish, the internal organs must be cleaned up, large fish and thick fish, to use a knife to break open, slice into thinner slices, if it is a small fish or fish meat is relatively thin, do not use the slices just take out the internal organs, the processed fish should not be washed with water.

The key step is to salt the fish, smear the inside and outside of the fish with salt, and then put the fish into a large basin, put some soy sauce, cooking wine, ginger slices, salt, press on top with stones, and marinate for about eight hours.

When the fish is pickled, it can be hung to dry, when drying, you can hook the mouth of the fish with a hook, hang it on the barbed wire or rope, or you can lay it flat on the barbed wire, and choose the windy and sunny weather for drying and processing, and you can put it away when it is dry, and you can eat it at any time, which is very convenient.

In the process of drying, someone needs to watch, if it is flat drying, you need to turn it over frequently, and at the same time use a fly swatter to constantly wave to drive away flies, but also to prevent cats from approaching, otherwise these fish will become a delicious food for cats, if it is hanging to dry, but also worry-free, as long as you look at it from time to time.

Preparation of marinated dried fish.

Wash the fish. Salt and peppercorns and stir-fry until fragrant.

I didn't use my hands to wipe it on the fish, it was hot. The little spoon I use.

Then marinate overnight and then dry outside. Generally, it takes about 10 days to dry, which also depends on the size of the fish. If the fish is salty, it is okay to store it at room temperature, and if the fish is not too salty, it is better to put it in the refrigerator. (This night, I was told by experience.)

In short, if you don't want to eat fish that is too salty, one night is enough. If you want to keep it for a longer time, marinate it for two or three days before taking it out to dry. Look at my clip? I'm afraid that the fish will fall and clip it, but it's useless. The more worried, the more things happen.

1. If you want to marinate the fish lightly, you can do it overnight. If you want to be salty, you have to take two or three days.

2. I use flat fish, about one and a half catties. Pickles of this size are more affordable, and when you eat them, one piece is fine. (It's a pity I have two for the cat).

3. In addition, there are grass carp, which is generally the bigger the better.

4. Be sure to check the weather forecast when drying, and then pickle it, otherwise it will be enough to choke.

5. When drying, there is more space between the fish and the fish, so that it is easy to dry.