Can you put cured fish in water? Is it okay to marinate preserved fish without white wine?

When the preserved fish is marinated, there is no need to release water, and there is no need to clean the fish blood, and the fish scales do not need to be removed, but can better retain the fragrance.

Pickled fish can not be put into water, after putting the water, the pickled fish is easy to become sour and smelly, and a large amount of salt should be put when pickling the fish, just to absorb the water carried by the fish itself.

No, the cured fish does not need to be released and cannot be released because the preserved fish is to evaporate the excess water of the fish.

Pickled preserved fish can be without liquor, but the effect of liquor will be better, smear a little high liquor, which can play the effect of removing the smell and increasing the flavor, in addition to being able to preservative, and there is also a role in order to better stick to the salt, and the adsorption will be better.

Due to the presence of nitrite in the process of preserving food.

generated, so we must master a principle: nitrite is the highest value in 3-8 days, begins to decay after 8 days, and basically disappears in 15 days, so the safe period is to eat bacon within 2 days and 20 days after marinating.

Tips for marinating preserved fish:

1. When we make preserved fish, we must make a knife on the back, so that it is convenient to absorb the flavor and at the same time to be easy to dry. Its teeth are also to be snapped off.

2. Let's scrape off the black membrane in the fish's stomach with a knife, because the black membrane is more fishy, and if it is not cleaned, the salted fish will be more fishy.

3. The cured fish in the marinade should be turned over halfway, so that it can better absorb the flavor, and then seal it so as not to leak.

4. Add more salt to the fish head, because the fish head is the easiest place to spoil.

After the preserved fish is marinated, it generally does not need to be washed in warm water. Cured fish is a kind of food made by washing the fish, marinating it with condiments such as salt and spices, and then drying it, that is, after the fish is marinated, it can be dried directly in a cool and ventilated place. Because if the marinade is washed off after the cured fish is marinated, not only the taste cannot fully penetrate into the fish meat at all, but also the fish will become difficult to preserve, and it is easy to smell and rot, so the preserved fish does not need to be cleaned before drying.

It usually takes about 3-4 days. The cured fish is marinated for a short time, and it can not be fully flavored, but the marinated time is long, which will lead to excessive taste, and it is easy to cause the fish to become less tough, the taste will decline, and even stinky and rotten deterioration may occur in serious cases, so the cured fish is generally marinated for about 3-4 days.

However, it should be noted that because the fish meat is easy to breed bacteria and microorganisms to cause deterioration, it is necessary to keep the temperature low throughout the marinating process, which means that in the high temperature season, the preserved fish needs to be marinated in the refrigerator.

Put a pound of fish or meat with a tael of salt. The amount of salt should be 1/10.

Bacon is about one pound of meat and one or two salts, and it should be evenly spread on the surface of the meat. Ten catties of salty fish and one catty of salt are enough.

Be sure not to wash it with water before salting, as it will go bad if it is washed with water. When marinating, the fish should be dissected. Salt should be sprinkled on top, and rubbed with your hands to make the salt evenly rubbed. You can add some peppercorn powder and seasoning noodles.

How much salt do you put in cured fish? It is best not to put too salty, not too little, is 40 pounds of fish, put two bags of salt is enough, but it depends on the thickness of your fish to put, if a fish is more than ten catties, fifteen or sixteen catties, and then add up to 40 catties, you can put a bag of salt, a bag of salt is enough.

1. Put 400g of salt, 20g of five-spice powder, 5g of chili powder, 150g of liquor, 50g of lead and soy sauce, and 30g of sugar in the pickled fish;

2. Cut the fish from the back, wash it, and tear off the black membrane. Cut it from the back and then use a knife to cut it on the meat for easy flavoring and drying. Put the balcony to dry the surface moisture.

3. Put salt, five-spice powder and chili powder in the pot, and fry the locust trace over low heat to change color and bring out the fragrance.

4. Mix liquor, soy sauce and sugar into juice. Fushou fish is coated with seasoning sauce.

5. Apply salt and pepper to the fish while it is hot, massage it while applying, and apply it all over the body.

6. All the fish are processed and put in a container. The remaining sauce and salt and pepper are poured over the top layer.

7. After more than ten hours, turn it over, turn the fish on the top to the bottom, sell the fish and marinate it for more than ten hours, and then you can hang it up and dry.

First, wash the raw fish and remove the scales. Second, put it in a jar and add an appropriate amount of salt. Third, leave it for a while before serving.

Clean the grass carp and remove the teeth next to the gills to reduce the fishy smell. Cut some shredded ginger and put it in the fish, then add white wine, salt and an appropriate amount of chili powder to spread evenly, marinate for a day and a night. After marinating, use a bamboo skewer to stretch the fish maw and put it on the top floor to dry for 7 to 15 days.

During the drying process, it is enough to see that the fish meat has become firm and already has a state of oil.

First of all, prepare fresh fish with cooking wine and ginger slices to remove the fishy smell, after marinating, smear an appropriate amount of salt on the surface, then add pepper, five-spice powder, chili noodles, etc., put it in a good air environment, hang it to dry.