How to soak the dried big eyed fish, how to clean the small eyed dried fish

There are two kinds of dried squid, one is cooked dried squid shreds, which are white filaments and can be eaten directly. Occasionally, this is the case, cooking directly, or adding rice wine and sugar to steam for 10 minutes.

The other is raw dried squid, which requires oily or alkaline hair.

Soak the dried squid.

1) Oily hair: 10 grams of sesame oil and a little alkali for every 500 grams of dried squid, put it in water at the same time, and soak it until it swells and softens.

2) Alkaline hair: According to the ratio of 1:20, soda ash is mixed with cold water, and 5% soda ash solution is obtained after stirring.

Soak the dried squid in cold water for 3 hours and then take it out, soda ash solution and soak it for another 3 hours, then it can be swollen and well, take it out and rinse it in cold water repeatedly, remove the alkaline smell and cook.

Hope it helps.

Soak the dried cuttlefish in cold water for about 8-12 hours until the cuttlefish is completely soft (you can change the water several times in the middle), so that the cuttlefish is very chewy and does not need to be alkaline.

When cleaning the cuttlefish, be sure to peel off a thin film on the surface of the cuttlefish, then remove the bones and internal organs and wash them, so that the smell of the burned cuttlefish is very pure and will not have a fishy smell. To select dried cuttlefish, you should pinch the meat of the cuttlefish with your hands to see if it is dry, and smell whether the smell of the cuttlefish is abnormal.

When choosing, it is best to pinch a little fish meat by hand and put it in your mouth to taste, because there is a kind of dried cuttlefish on the market that tastes very salty (which indicates that the quality of processing is not good), such as this salty dried cuttlefish, you should change the water several times when soaking, and the time to soak a little longer, it is best not to release raw soy sauce when cooking, and put a little less soy sauce in old soy sauce, and you can put more sugar to neutralize the salty taste.

Preparation of fresh cuttlefish with dried cuttlefish.

Dried cuttlefish: Soak it in cold water for a few hours, and change the water in the middle, so that the cuttlefish is chewy. Do not put alkali.

Dried small-eye fish should be clear and buried and cleaned so that it is not fishy, so how to clean the dried small-eye fish? Respect for ants.

First of all, you should choose dried fish that is dry, odorless, mildew-free, natural in color and fragrant in hot water, and soak in hot water dissolved in baking soda powder for about 2 to 3 hours. The dried fish is completely opened, that is, it is completely soaked and soft, and each crevice is carefully cleaned, especially the head of the small fish should be carefully cleaned. Tear off the head of the fish.

There is a very hard thing on the head of the fish. Pick at the hard thing and throw it away.

Then pinch one end so that the smalleye bones are exposed, peeling the bones away. The small fish bone and the hard thing are not the things that are not wanted. Some of the colors in the back can't be washed off, and this film should be retained, so it's a pity to lose it.

Wash the cleaned dried fish with clean water. Lay the heads flat on a cutting board. Cut the tentacles into strips (or cubes).

Cut the fish into strips.

One is oily hair, every 500 grams of dried squid with 10 grams of sesame oil and a little alkali, put it in water at the same time, and soak it until it swells and softens.

The second is water hair, first soak the dried squid in cold water for 2 3 hours, and then soak it in alkaline water for about 3 hours, and then soak it in alkaline water for about 3 hours. At this time, the body of the fish swells, and it is bright red and elastic. The concentration of alkaline water is the key to soaking squid.

The ratio of water, alkali and lime is generally 8:1, and it is made by adding twice the cold water after mixing thoroughly.

However, when soaking, it is necessary to appropriately change the travel code according to the specific situation. For example, the concentration of alkaline water is smaller for light yellow and transparent young squid (mixed with more water), while the concentration of alkaline water is larger for purple old squid; Alkaline water is lighter on hot days and thicker on cold days. In the process of soaking, it is also necessary to pay attention to strengthen observation, once the hair rises, the color is fresh and moist, and then it is fished out; Otherwise, if the time is too long, it will cause damage to the fish.

1. Method 1: Cooking dried fish.

The dried milkfish soaking method is to soak the milkfish in cold water for 3 hours, remove the milkfish, tear off the skin of the milkfish and put it in a large basin, pour in the pre-prepared cooked alkaline water (20% soda ash, 30% lime water, 50% boiling water), soak for about 3 hours, and then take out the milkfish, rinse it with cold water, and set aside.

Ingredients: 150 grams of rice, 50 grams of dried milkfish, 100 grams of lean pork, 50 grams of winter bamboo shoots, 30 grams of shiitake mushrooms, 1 tsp salt, 2 5 tsp pepper, 2 tsp Shao wine, 1 tsp monosodium glutamate, 1 tbsp lard.

Steps: 1. Wash the rice with water; Wash the lean pork and cut it into shreds; Soak the dried fish in warm water for 30 minutes and cut into thin wires with scissors; Wash the mushrooms and bamboo shoots and cut into shreds.

2. Sit in a pot and light the fire, add an appropriate amount of water, then add the eye fish, lean pork, and Shao wine to boil until rotten, and then add rice, mushrooms, winter bamboo shoots, and refined salt to boil into thin porridge.

3. Add monosodium glutamate, pepper and lard to the pot and cook for a while, then it is ready to eat.

Precautions: 1. In order to make the cooked fish tender and not old, it is necessary to master the cooking time. Since most of the milkfish is protein, it has a coagulation effect when heated, so the longer it is cooked, the harder the milkfish becomes.

2. When baking in the microwave, you should look at the size, age and tenderness of the squid, and grasp the time, so as not to bake for a long time and become inedible for the old and tough; And it can't be eaten if it's raw, so you must be flexible and control the heat (the length of time, the size of the fire).

2. Method 2: Roast meat with dried fish.

Method 1. Ingredients: dried bony fish, pork belly, rock sugar, cooking wine, dark soy sauce, blending oil, hoisin sauce.

Steps: 1. Prepare the materials. Soak the dried milkfish overnight and cut into cubes.

2. Wash the pork belly and blanch it in a pot of boiling water.

3. Change the water in the pot and blanch the dried fish.

4. Stir-fry the minced garlic and ginger in the pan with oil, and stir-fry the pork belly over low heat to get the oil.

5. Cook in cooking wine, add dark soy sauce and hoisin sauce.

6. Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook until the meat is cooked and rotten.

Method two. Ingredients: 3 dried meckerfish, 500 grams of pork belly, appropriate amount of green onion, ginger, garlic, 15ml vegetable oil, 15ml dark soy sauce, 15 grams of sugar, 15 grams of Lee Kum Kee pork rib sauce, 30ml of cooking wine

Method: 1. Tie the green onion, slice the ginger and garlic;

2. Soak the dried fish in water for about 8 hours and wash it, then fly the water after cutting the pieces, and cut the pork into flying water;

3. Heat the pan with oil, fry the chives, ginger and garlic, add the pork pieces and stir-fry until slightly yellow, then put the milkfish into the stir-fry, add cooking wine, dark soy sauce and pork rib sauce and stir-fry well, add 1 small bowl of water and simmer for about 40 minutes, add sugar and continue to simmer until the juice is thick.