How to marinate the fish in soy sauce, how to marinate the fish in soy sauce

Materials. Ingredients; 600 grams of wheat ear fish, half a small bowl of bean paste, half a small bowl of yellow sauce.

Accessories; 1 green onion, 2 grams of ginger, 2 star anise, 1/2 teaspoon of Sichuan pepper powder, 1/2 teaspoon of chicken essence, 3 tablespoons of vegetable oil, appropriate amount of water.

1. Wash the small fish, remove the scales and remove the internal organs.

2. Mix the farmhouse sauce and bean paste.

3. Finely chop the green onion and ginger.

4. Heat the oil in the pot.

5. Add the sauce and stir-fry.

6. Add chopped green onion, minced ginger, peppercorn powder and star anise and continue to stir-fry.

7. Add a little water.

8. Add the small fish and start to stew.

9. Gently turn up the small fish with a spatula, don't let the bottom stick, and add the chicken essence.

10. Drain the sauce and turn off the heat.

11. Finished fish with sauce.

Pickled fish marinated in soy sauce and fish marinated solely with salt are easier to marinate in practical salt.

Many people should know that when bai, when marinating preserved fish, it mainly looks at two factors, the first factor is to look at the size of the fish, and the second factor is to look at the amount of salt. Below, I will give you an analysis of the impact of these two factors on pickled preserved fish.

In real life, a lot of salt is generally used when marinating preserved fish. In fact, the amount of salt used can also greatly affect the time it takes to marinate the cured fish. Generally speaking, if you use a large amount of salt, the curing time will be shorter, and if you use a small amount of salt, the curing time will be longer.

In fact, the size of the fish can also greatly affect the time it takes to marinate the cured fish. Generally speaking, if the carp meat is not thick, the six-pound fish can be taken out and dried with 4 taels of salt for 5 days, and if 6 taels of salt is used, it can be taken out and dried in 4 days. Of course, if the carp is very thick, it will take longer to marinate so that it can absorb the flavor more quickly.

Generally speaking, the amount of salt is in the proportion of one-tenth, and one or two salts are put in a catty of fish or meat. In daily life, we only need to wash the big fish, then break it from the back, take out the fish intestines, fish bladder, fish roe, and then smear a layer of salt. It should be noted here that generally 10 catties of fish can be salted with 1 catty.

Finally, we press another large stone on top and marinate it for about 10 days.

So, how do you marinate fish in soy sauce? Here's how:

The fish are cleaned first and then killed. It is worth noting that when killing fish, the internal organs of the fish must be handled well, and wiped clean with a dry towel, which avoids the entry of water, so that the flavor that comes out later is better, and it is not easy to spoil. In addition to soy sauce, we also need to prepare a certain amount of salt, which is also essential.

Of course, you can also put in a certain amount of star anise, cinnamon, a small amount of cloves, peppercorns, etc.

All in all, it is simpler to marinate fish with salt.

Hello. It can be marinated in soy sauce, but soy sauce alone is not enough, because it is not salty enough, it will affect the shelf life and also affect the taste. I'll teach you a way to marinate it in soy sauce:

First of all, the fish must be cleaned up, and the particular method is that the fish is not washed, which requires that the outside should be washed when the fish is killed, and then the internal organs are treated, and they should be wiped clean with a dry towel, which avoids the entry of water, so that the flavor that comes out in the future is better, and it is not easy to spoil and deteriorate. In addition to soy sauce, you need to prepare a moderate amount of salt, which is essential, and then you can put several spices: star anise, cinnamon, a small amount of cloves, Sichuan pepper, and ginger slices.

The method is: soy sauce into a basin, add salt in the ratio of your own taste preferences, then add star anise, cinnamon, cloves, peppercorns and ginger slices. Stir with chopsticks until the salt is completely melted into the soy sauce, and soak the spices in the soy sauce for at least five hours to allow the aroma to melt into the soy sauce.

The fish is then soaked in soy sauce and marinated for a day before being dried.

Salted fish is fish that has been salted and then dried. In the past, because there was no low-temperature preservation technology, fish were easy to rot. As a result, fishermen around the world have used this method to preserve their fish.

In ancient China, salted fish was called "abalone", and there was an idiom called "abalone" (this is not abalone that is now a precious seafood). Among the Guangdong salted fish, Ma You is famous, which is a kind of plum fragrant salted fish, which has a strong and special smell. The Cantonese specialty dish of salted fish and chicken fried rice is made from this.

1. You can use soy sauce to marinate, but soy sauce alone is not enough, because it is not salty enough, and it also affects the taste 2. The fish must be cleaned up, and the particular method is that the fish is not washed, which requires that the fish should be washed when killing. In addition to soy sauce, you need to prepare an appropriate amount of salt, which is essential, and then you can put several spices: Sichuan pepper, and ginger slices cooking wine to remove the smell.

3Add the soy sauce to the basin and add salt, peppercorns, and ginger cooking wine in the ratio of your own taste preferences. Stir with chopsticks until the salt is completely melted into the soy sauce and add the fish to the sauce so that the fish can be better absorbed.

1. You can use soy sauce to marinate, but soy sauce alone is not enough, because it is not salty enough, and it also affects the taste 2. The fish must be cleaned up, and the particular method is that the fish is not washed, which requires that the fish should be washed when killing. In addition to soy sauce, you need to prepare an appropriate amount of salt, which is essential, and then you can put several spices: Sichuan pepper, and ginger slices cooking wine to remove the smell.

3Add the soy sauce to the basin and add salt, peppercorns, and ginger cooking wine in the ratio of your own taste preferences. Stir with chopsticks until the salt is completely melted into the soy sauce and add the fish to the sauce so that the fish can be better absorbed.

Ingredients: 1 celery cong Zheng pat, 1 onion (medium size), 1 green onion, appropriate amount of coriander, 20 grams of ginger, 20 grams of garlic, cumin powder, chili powder, chopped peanuts, 10 grams of pork rib sauce, cooking wine, spicy beef sauce, hoisin sauce, Zhuhou sauce, oyster sauce, chicken juice, tempeh, salt, bean curd, sesame oil, 2 grams of Sichuan pepper, a little cumin, fragrant sand, nutmeg, cardamom, cinnamon, tangerine peel, bay leaves, spices, grass fruit, Kaempfera salad oil.

Method: 1. Remove the scales and wash the fish, cut it from the back, and remove the internal organs. Dry the fish with a kitchen paper towel, sprinkle with cooking wine and salt, wipe well, and marinate for 20 minutes.

2. Prepare the sauce and mix all kinds of sauces except tempeh and beef sauce in a bowl.

3. Wash and cut the green onions, onions and celery into sections, wash and slice the ginger and garlic, and wash and cut the coriander into large sections.

4. Tie the peanuts, let them cool, and press them into pieces with a knife.

5. Heat the pan with cold oil, add all the seasonings, and reduce the heat. Fry until the seasoning is golden brown, turn off the heat and strain out the seasoning.

6. Preheat the oven to 230 degrees, put the marinated fish on the third layer of the oven, and bake for 5 minutes.

7. Take out the fish, evenly brush the sesame oil on the fish, and then sprinkle with cumin powder and chili powder. Adjust the dosage to your taste.

8. Continue to put it in the oven and bake for 10-15 minutes until the surface is golden brown.

9. Heat the spice oil in the wok, add ginger, garlic and shallots and stir-fry until fragrant.

10. Put the prepared sauce and stir-fry until fragrant, then add the beef spicy sauce and tempeh to fry until fragrant, and spray in a little cooking wine.

11. Add boiling water, then chicken juice and oyster sauce. Add celery and sesame oil, turn off the heat and set aside.

12. Place the grilled fish on a baking sheet lined with onions.

13. Pour the boiled juice over the fish, sprinkle with coriander and peanuts.

Ingredient breakdown.

Ingredients: 10 kg of Fushou fish.

Excipients: 400g salt, 20g five-spice powder, 5g chili powder, 150g liquor, 50g soy sauce, 30g sugar

Steps: 1.Fushou fish is cut open from the back, washed and torn 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.

2.Put the balcony to dry the surface moisture.

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

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

5.Fushou fish is coated with seasoning sauce.

6.Apply salt and pepper to the fish while it is hot, and massage it all over the body as you go.

7.All the fish are processed and placed in containers. The remaining sauce and salt and pepper are poured over the top layer.

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

Nutritive value. The meat of preserved fish is delicate, delicious, and the nutritional value is very high, the protein content is, the fat content is, the vitamin A content is particularly rich, and the content of phosphorus, calcium, iron and other elements is also very high.

1. 10 kg of fish, 150g of salt, 1 tael of liquor, appropriate amount of soy sauce, appropriate amount of Sichuan pepper, appropriate amount of pepper.

2. Disembowel the fish to remove the internal organs, remove the head and tail, wash it, and then wipe the water on the fish with a clean towel or kitchen paper. To make it easier to absorb the flavor, make a few cuts on the fish. Then smear liquor around the fish in order to sterilize and increase the flavor.

3. Add 3 taels of salt and an appropriate amount of pepper, soy sauce, pepper or chili powder to marinate every 10 catties of fish.

4. After marinating for 5-7 days, take out the fish, hang it in a cool and ventilated place and blow it until it is semi-dry, ready to smoke.

5. In an iron pot, put 2 tablespoons of peanut shells, brown sugar or sugar, dried grapefruit peel, orange peel, etc.

6. Put the iron frame on top of the smoker.

7. Put the food to be smoked on an iron rack, cover it, turn on the medium heat, smoke comes out, and then turn on the minimum fire, wrap the wet towel around the edge of the pot, and the smoke will not come out. Smoke for 20 minutes, turn off the heat, leave for 10 minutes, open the lid and turn over the food, and add some smoked ingredients. Cover and smoke for another 20 minutes.

8. Uncover the lid, the aroma is tangy, and the smoked preserved fish, bacon, and dried cured meat are golden in color.

1. Ingredients: 750 grams of carp.

2. Excipients: 13 grams of starch (broad beans), 13 grams of egg white.

3. Seasoning: 1 gram of monosodium glutamate, 15 grams of rice wine, 50 grams of sweet noodle sauce, 15 grams of soy sauce, 10 grams of sesame oil, 10 grams of shallots, 70 grams of peanut oil, 10 grams of ginger, 4 grams of salt.

4. Method: Remove the scales and dig the gills of the fish, open a mouth about 3 cm long from the outside of the fish's abdomen, take out the internal organs, wash and set aside; The pre-processed carp is washed with clean water, and the two sides are dissolved into a ridge-shaped pattern; Put the fish in the egg white batter and hang it evenly; Put the wok on the fire, add peanut oil, when it is hot, put the fish in the pot, fry it and drain the oil.

5. Leave peanut oil in the wok, reset the hot fire, when the oil is hot, add chopped green onion and ginger, fry the fragrance, add 250 ml of clear soup, slack the sweet noodle sauce into the pot with soup, and then add refined salt, monosodium glutamate, rice wine, soy sauce, put in the fried fish, and collect the juice over medium heat; After the fish is flavored, wet the starch and drain the water, thicken the juice, pour in sesame oil, and put it on a plate.

Ingredients: Carp: 1 kg.

Tomatoes: 3 fruits.

Ginger onion: 2 pcs.

Green onions, pineapple and peppers.

Cucumbers: 2 pcs.

Raw vegetables (lettuce, basil, herbs, perilla).

How to do it: Step 1: Preliminary processing of the material.

Tomatoes washed, cut into small pieces and cut into peppers. Onion, then cut off the roots, wash and wash, then cut into slices to taste.

Peel the purple onion, wash, crush and finely chop.

Cut the cucumbers, clean the plastic at both ends and rinse. Cut diagonally into bite-sized pieces.

Raw vegetables (lettuce, basil, vanilla, perilla and marjoram) are clean, thoroughly washed, soaked in salted water diluted for about 10 minutes, then picked, sprinkled with water and drained.

The carp scales are very clean, and the abdomen is removed from the rudder. Wash thoroughly with dilute salt water, rinse with clean water, and drain. Use a sharp knife to cut several horizontal lines on the fish. These sugars help the fish absorb the spices and ripen quickly when steamed.

Marinate the fish with 1 teaspoon, 1 2 tablespoons fish sauce, 1 tablespoon sugar, 1 2 teaspoons salt, 1 tablespoon chopped onion and 1 2 teaspoons peppercorn. Apply the spices evenly on both sides of the fish and leave for about 30 minutes for the fish to absorb.

Step 2: Carp.

Turn on the stove, wait for the pan to heat up, add 2 tablespoons of cooking oil and spread the pan evenly. When the oil is boiling and foaming, place the carp into the fry, flipping both sides.

Step 3: Cook the fish in tomato sauce.

After removing the fish, add 1 tablespoon of chopped purple onion to the aroma. When the onion smells, add the tomatoes and stir-fry, add 5 tablespoons of water, 1 tablespoon of seasoned seeds, 1 2 tablespoons of sugar, 1 2 teaspoons of salt, 1 2 tablespoons of fish paste. Stir well, cover and cook the ripe tomatoes.

After crushing the boiled sauce and tomatoes, add the tomatoes to the sauce. When the sauce is boiling again, add the chopped green onions, then cut into pieces, stir slightly, cook for another 2-3 minutes, then turn off the heat.

Step 4: Enjoy your meal.

1 fresh crucian carp (about 500 grams), 200 grams of sugar. Spoon light soy sauce, 3 slices of ginger, 3 tablespoons of vinegar, 800 grams of cooking oil (consume 50 grams). Method:

Steps to prepare the sauce salted fish.

1. Prepare a dried salted fish.

2. Cut the dried salted fish into even small pieces, not too large and not easy to taste.

3. Prepare ginger and garlic, you can prepare more appropriately, the pickled garlic and ginger are also delicious, mince the garlic and ginger, the finer the cut, the better.

4 shallots, finely chopped.

5 dried chili peppers, finely chopped and set aside.

6Put oil in the pot, a little more than usual, and when it is about 70% hot, put in the cut fish pieces for frying, then turn to low heat to avoid sticking to the pan.

7. When the fried fish pieces turn golden brown, it's ready to go.

8. Put in the rice wine juice, which has a good fishy effect, and has a special fragrance.

9. Add light soy sauce to taste.

10Then put in the sugar, the aunt said that the sugar can be put in a little more, stir-fry evenly, about five or six minutes.

11. At this time, we can put in the chopped garlic and ginger.

12Finally, add the chopped dried chili flakes, an appropriate amount of salt and chicken essence and stir-fry evenly.

13. Put the salted fish in a clean box or bottle, and soak it in oil, which will make the fish softer and more flavorful, otherwise it will be too dry and not delicious.