When marinating fish at home during the Chinese New Year, how much salt should be put in a pound of

After the previous period of salting and drying bacon, sausages, salted chicken and salted duck, it is now the peak season for pickled fish.

Every year, my family pickles fish about 10 days before the Spring Festival. Marinate for three days and dry for a week. When it comes to the Spring Festival, the salted bacon is not good, and it is not delicious if it is light or salty after drying.

One year, I put too much salt in the small fish I pickled, and every time I ate it, I had to soak it in water for a long time in advance, and I had to change the water in the middle, otherwise I would eat it. The saltiness of the cured fish and bacon in the past two years.

<>Speaking of pickled fish, I caught some warped mouths some time ago.

It has been pickled, and the finished product is in the picture below, which looks very good in color and tastes very positive.

10 catties of vegetables and a catty of salt. Because there is more moisture in the dish, pickling vegetables in this ratio will not be too salty. If it is used to marinate fish, how much salt should be put in 10 catties of fish? From my experience with pickled fish, half a catty of salt is enough.

It has the function of strengthening the stomach and aiding digestion. After the fish is dried, it not only lasts for a long time, but also adds more flavor. The practice of food sitting at home for decades has proved that if you want to marinate fish to make it delicious, the proportion of salt must be strictly controlled.

So, how much salt do you put in pickled fish? How do you marinate fish?

After about 7 days of pickling, my parents were busy all day, and the pickled preserved fish was dried in the tank, which seemed very simple, but when drying, it was necessary to make holes for the fish and meat first, and then tie hemp rope to facilitate drying;

The first few must be salted into the flavor, that is, the salt, the process of salting, evenly smeared with three percent salt, that is, 10 catties of meat three taels of salt, the use of extracellular salt content is too high, in order to maintain the osmotic pressure of internal and external cells.

Equilibrium, the principle of cellular water loss. The process is three.

Fish is nutritious, delicious, delicate and tender, it is also the meat that we often eat in our lives, there are many ways to eat fish, stew, braised and steamed are very delicious, use fish to marinate preserved fish, the flavor is unique, very delicious, and can be kept for a long time.

A pound of fish to put 10 grams of salt, if put a lot of salt, it may be very salty, there is no way to eat, if you put very little salt, it may not taste.

Many families will cook a lot of delicious food during the Chinese New Year, and some of them will pickle fish during the New Year.

In fact, a pound of fish does not need much edible salt, about 20 grams or so, if you put too much edible salt, there is no way to eat it.

The amount of salt can be 1 10, and a pound of fish or meat can be put with one or two salts. Be sure not to wash with water before pickling, if you wash it with water, it will not work, it will go bad. When marinating, you can slice the meat, cut the fish, and then sprinkle the salt on it, rub it by hand, make the salt even, you can add some peppercorn powder and seasoning noodles are the best, and put it in the shade after it is done, and it can not be sunburned.

I always put a small handful of salted fish is enough, because some fish are a little salty, so you must not put too much salt, otherwise it will not taste good.

Three taels of salt should be put in a pound of fish, because the more salt you put in the pickled fish, the more flavorful the pickled fish will be, and the pickled fish can be stored for a long time.

Summary. Dear, I'm honored to have your question The information that the teacher found for you here is: How much salt is put in a pound of salted fish? ：

Marinate salted fish, put 10-15 grams of salt on a pound of fish. 1 catty of fish needs 10-15 grams of salt, so 10 catties cost 3 taels of salt. Wash the fish from head to tail on the dorsal fin; Clean off the black membrane in the fish maw, wait for the water to cool and dry, and then coat it with white wine or cooking wine; Use a small brush or hand to evenly apply salt inside and outside the fish; Marinate the fish in a container for 3-5 days (3 days at high temperatures).

Pickled salted fish can be marinated for seven days at the ratio of fifteen grams of salt per catty of fish, and then hung to dry.

Dear, I'm honored to have your question The information that the teacher found for you here is: How much salt is put in a pound of salted fish? Marinate salted fish, put 10-15 grams of salt on a pound of fish.

1 catty of fish needs 10-15 grams of salt, so 10 catties cost 3 taels of salt. Wash the fish from head to tail on the dorsal fin; Clean off the black membrane in the fish maw, wait for the water to cool and dry, and then coat it with white wine or cooking wine; Use a small brush or hand to apply salt evenly inside and outside the fish; The smeared fish is placed in a container and marinated for 3-5 days (3 days when the temperature is high). Pickled salted fish can be marinated for seven days at the ratio of 15 grams of salt per pound of fish, and then hung to dry.

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When marinating, you can cut the meat into slices, cut the fish, and then sprinkle salt on it, rub it by hand to make the salt even, you can add some pepper powder and seasoning noodles are the best, and put it in the shade after it is done, not in the sun.

Sweet and sour: 100 kg of fresh fish, 15 kg of granular salt, 35 kg of liquor (45 degrees) 3 5 kg, 3 kg of dried chili noodles (12 kg of fresh), 10 kg of sweet sake lees, 20 kg of glutinous rice, 1 kg of Sichuan pepper powder, 5 kg of ginger, red yeast rice.

5 kg, cumin.

Kilogram of powder, herbs.

kg of powder, 3 kg of garlic finely chopped), soil nitrate.

Kilogram. Hot and sour: 100 kg of fresh fish, 15 kg of salt, 4 kg of dried chili noodles, 25 kg of glutinous rice, kg of Sichuan pepper, 6 kg of ginger, 5 kg of red yeast rice, kg of cumin, kg of herb powder, 3 kg of garlic, kg of orange peel, kg of earth nitrate.

Generally speaking, 1 catty of fish needs 10-15 grams of salt, so 10 catties cost 3 taels of salt.

Clean off the black membrane in the fish maw, wait for the water to cool and dry, and then coat it with white wine or cooking wine;

Use a small brush or hand to evenly apply salt inside and outside the fish; Then add dried peppercorns according to your taste. It is better to put salt in a pan and fry the marinated fish first, and then press heavy objects on it, not to do it.

After cooling, rub it on the surface of the fish by hand, pepper or something, and then put it in a basin or some container, and you can hang it out, and the top layer is separated by an edible plastic mesh bag (the kind in the supermarket). That's pretty much it. Turn over and let it sit for a few more days.

The fish head should be OK, according to 10 catties of fish 3 to 4 taels of salt, not so accurate, the thick meat is more plastered, put it for a few days.

Salted fish preservation method:

1. Salted fish should generally be placed in the freezer compartment of the refrigerator to prolong the storage time. However, it should be noted that salted products such as salted fish and salted meat have a large amount of salt, and the salt will be dissolved in the water, and will evaporate and condense with the water, and attach to the condenser tube of the refrigerator.

, thereby corroding the condenser tube and shortening the service life of the refrigerator, the bacon should be put into a fresh-keeping bag before freezing.

2. To store salted fish for a long time, you need to pay attention to the following points, in order to prevent peculiar smell, it is best to use a sealed bag to preserve; If the salted and dried fish is relatively large, it can be cut into pieces of suitable size and then divided into portions for easy defrosting and eating next time.

Put a pound of salted salt. Tips for marinating preserved fish:1. Due to the presence of nitrite in the process of pickling 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.

The same goes for eating pickles and the like.

2.Once the surface of the fish is tightened, it can be taken indoors, do not dry for a long time, about 10 days, the skin is dried for too long, the moisture is lost too much, and the fish tastes chai and is not delicious.

3.The preserved fish must be marinated for enough time, and the appearance must be air-dried, and the finished fish must be light brown in color.

4.After marinating the preserved fish, be sure to wipe the surface of the brine with a towel and boiling water, this step should not be omitted.

5.The dried preserved fish, according to the size you want, cut it into pieces with a knife, pack it in a fresh-keeping bag, store it in the refrigerator freezer, eat it as you go, and you can eat it until this time of the year. If it is in the north, after the skin is dried, it is packed in a bag, put in a container, and put it outside to freeze, and then transfer it to the refrigerator for freezing when the weather warms.

Summary. 10 catties of salted fish, 150 grams of salt. Salted fish: 1 kg of fish requires 10-15 grams of salt.

When smearing salt on the fish, do not wipe a lot to be even, a little layer can be, wipe a lot of dry will be very salty, and turn regularly, pay attention to the marinade must not be washed with water before pickling, the fish should be marinated before preparing to dry the pickled fish should be washed with water, mixed on the fish meat with high white (8 degrees 9 degrees), to first dry the water on the fish meat and add white vinegar (10 catties of fish + 100 grams or so).

Sorry to keep you waiting.

10 catties of salted fish, 150 grams of salt. Salted fish: 1 kg of fish requires 10-15 grams of salt. When smearing salt on the fish, do not wipe a lot to be even, a little layer can be, wipe a lot of dry stool will be very salty, and turn it regularly, pay attention to the marinade before must not be washed with water, the fish should be salted with water before the pickling is ready to go out of the celery brigade, the pickled fish should be washed with water, and the fish should be mixed with high white (8 degrees 9 degrees), and the water on the fish should be roughly separated from the dry and add white vinegar (10 catties of fish + 100 grams or so).

10 15 grams of fish per catty, depending on the personal salty taste.

Preparation of ingredients for the preparation of the preparation of the fish:

Carp: 2 pieces, salt: 150 grams, Sichuan pepper: to taste.

1. Remove the scales and gills, remove the internal organs from the opening on the back of the fish, and rinse the blood and mucus on the surface of the carp.

2. Use a bamboo pole to open the belly of the fish to control the water.

3. Put the salt and peppercorns in the pan and stir-fry until browned.

4. Use a rolling pin to grind the fragrant peppercorns to make the fried peppercorns, peppers and salt more fragrant and flavorful.

5. Put the flowers, salt and pepper in a bowl to dry without scalding.

6. Spread the salt and pepper of the flowers on the cut fish, spread evenly, and apply the tail, head and back of the fish.

7. After smearing the front of the fish, turn over and apply the back of the fish.

8. Spread evenly and marinate with plastic wrap or lid.

9. After two to three hours, you can see that the marinade has been soaked, then turn it over and continue the marinade.

After the day, put the marinated fish on the balcony to dry and air dry.

Fish meat is easier to taste, and 15 to 20 grams of salt can be added to marinate a pound of fish. Wait until it's cooking, add a pinch of salt.

5 taels are almost, not too much.

Marinate a pound of fish with a tael of salt, depending on the personal salty taste.

The amount of salt should be 1/10 on the line, put one or two salts on a pound of fish or meat, and be sure not to wash it with water before salting, if it is washed with water, it will not work, it will become bad. When marinating, you can cut the meat into slices, cut the fish, and then sprinkle the salt on it, rub it by hand to make the salt even, you can add some peppercorn powder and seasoning noodles, and put it in a cool place after it is done, not in the sun

It takes 400g of salt to marinate ten catties of fish. Here's how to marinate the fish:

Ingredients: Fushou fish: 10 catties, salt: 400g, five-spice powder: 20g, chili powder: 5g, liquor: 150g, soy sauce: 50g, sugar: 30g.

Step 1: Cut the fish from the back, wash it and tear off the black membrane. Cut from the back for easy drying.

Step 2: Put it on the balcony to dry the surface moisture.

Step 3: Put salt, five-spice powder and chili powder in the pot, stir-fry over medium-low heat to change color, and stir-fry until fragrant.

Step 4: Mix liquor, soy sauce and sugar into juice.

Step 5: Coat the fish with seasoning sauce.

Step 6: Apply salt and pepper to the fish while it is hot, massage it all over the body.

Step 7: All the fish are processed and placed in a container. The remaining sauce and salt and pepper are poured over the top layer.

Step 8: After more than ten hours, turn it over, turn the fish on the top to the bottom, marinate for more than ten hours, and then hang it up to dry.

Step 9: Wear it with hemp rope, hang it in a cool and ventilated place, and generally dry it for about 10 days.

Put a pound of salt on 10 catties of salted fish, and the amount of salt can be one-tenth, and one or two salts can be put on a catty of fish. Do not wash the fish with water before marinating, as this will speed up the deterioration of the fish. When marinating, you can cut the meat into slices, cut the fish, and then sprinkle salt on top and rub the salt evenly with your hands.