How to make big fish delicious after drying, and how to make dried fish delicious

Dried fish is an extremely common and nutritious food in our daily life, and many friends will go to the supermarket to buy some dried fish and prepare it at home for consumption. However, when some friends buy back dried fish, they find that they don't know how to make delicious dried fish, and the dried fish that is not processed is easy to deteriorate, damage or change the taste, resulting in the dried fish being inedible. So how should we solve this situation where we don't know how to make delicious dried fish?

So let me introduce you to the steps to make delicious dried fish.

Step 1: First, soak the dried fish in water, and then remove and drain the dried fish after soaking until it becomes soft.

Step 2: Stir-fry the white sesame seeds in a pan and mince the garlic. Take a small bowl, add a spoonful of paprika, honey, sugar, light soy sauce and sesame oil, and a small half spoon of salt and stir well to make a honey sauce.

Step 3: Pour oil into the pot and stir the ginger to bring out the fragrance. Then pour the soaked dried fish into the pan and fry it. Fry until the dried fish is crispy.

Step 4: Pick out the ginger slices and add minced garlic and stir-fry evenly. Pour in the honey sauce you just mixed and stir-fry evenly, and finally sprinkle with fried white sesame seeds.

While carrying out the above steps, we need to pay attention to the fact that a spoonful of bell pepper powder, honey, sugar, light soy sauce and sesame oil should be added to the honey juice and stirred well. These are the steps to make delicious dried fish.

Steamed dried fish with super rice.

Ingredients: 5-6 pieces of dried fish.

20 grams of shredded ginger.

3 tablespoons tempeh.

Garlic cloves 3 cloves.

How to make the steamed dried fish with super rice.

This is my own dried fish from my hometown. Keep it in the refrigerator after you get it back. Take it out and thaw it first, then add soy sauce, oil, and cooking wine to taste.

Once the water is boiling, put it in a pot and steam. Steam on high heat for 10-15 minutes.

Tips: It is best to pick dried fish of similar size and steam them together, so that they are cooked more evenly.

Deep-fried dried fish, fried in hot oil, fried until golden brown, delicious.

Roasted pork and steamed meat are all good choices.

Dried fish is delicious in this way, and the steps are as follows:

1. First of all, soak the dried fish in hot water for about an hour, so that you can (the dried fish must be soaked until soft before cutting, otherwise it will be very laborious).

2. After soaking softly, clean it, then cut the head and body and cut it into several pieces. You have to be careful when you cut it, because the fish bones are really sharp, so I accidentally hit them.

3. After cutting, put aside to dry the water. Chop the ginger and garlic and set aside.

4. Heat a pan, pour in a little more oil, add minced ginger and garlic and stir-fry until fragrant, then pour the dried fish into it and fry for 1 to 2 minutes.

5. After frying, add a small bowl of water and just submerge the dried fish. After the fire boils, cover and simmer for 3---5 minutes (don't add too much water, otherwise it will be easy to have a fishy smell after boiling for too long).

6. Finally, add some soy sauce and stir-fry evenly to get out of the pot.

The role of fish:

1. Fish meat contains folic acid, vitamin B2, vitamin B12 and other vitamins, which have the effects of nourishing and strengthening the stomach, diluting water and reducing swelling, clearing milk, clearing heat and detoxifying, and stopping cough and lower qi, and is effective for all kinds of edema, edema, abdominal distention, oliguria, jaundice, and milk blockage.

2. Eating fish has a good effect on fetal restlessness and gestational edema in pregnant women.

3. Fish meat is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction.

4. Fish is rich in vitamin A, iron, calcium, phosphorus, etc., and eating fish often has the effect of nourishing the liver and blood, and nourishing the skin and hair.

5. Rich in complete protein. Fish meat contains a lot of protein, and the protein contained in fish meat is complete protein, and the amount and ratio of essential amino acids contained in protein are the most suitable for human needs, which is easy to be digested and absorbed by the human body.

6. The fat content is low, and most of them are unsaturated fatty acids. The fat content of fish meat is generally relatively low, and the fat of fish meat is mostly composed of unsaturated fatty acids, which have a long carbon chain and have the effect of lowering cholesterol.

7. The content of inorganic salts and vitamins is high. Both marine and freshwater fish are rich in sulfur, and also contain inorganic salts such as phosphorus, calcium, and iron. Fish also contains a lot of vitamin A, vitamin D, vitamin B1, and niacin. These are all nutrients that the human body needs.

How to make dried fish how to eat.

Braised dried fish. Ingredients: 300 grams of dried fish, appropriate amount of garlic leaves.

Steps: 1. Soak the dried fish in light salt water first, soak the dried fish softly, which can dilute the salt well and soak for about 2 hours.

2. Then cut the garlic diagonally, soak the dried fish, wash it, and cut it into pieces.

3. After the pot is heated at a high temperature, pour in an appropriate amount of oil and fry the fish over high heat.

4. Then scoop up the fish, leave some base oil, and put the dried chili peppers in, which will add more flavor.

5. Then put in the garlic, fry a few times, then put the fish pieces in, then pour in the appropriate amount of broth, light soy sauce and chicken essence, and simmer for a while.

6. Then put the garlic leaves in, fry evenly, and you can organize.

Steamed dried fish with peanuts.

Ingredients: 30g dried fish, 20g peanuts.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of shredded ginger, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of Huadiao wine, appropriate amount of cornstarch.

Steps: 1. We dry clean the soaked fish, then soak the peanuts in water for 30 minutes, remove the leather coat, and cut the ginger into shreds.

2. Put the sugar in and pour in an appropriate amount of light soy sauce and Huadiao wine.

3. Put the cornstarch and oil in and stir well, and then put in the ginger shreds.

4. Then the rice is steamed together in a rice cooker.

A1"First of all, soak the dried fish in water, soak until soft, then take out and drain the water, pour the white sesame seeds into the pot and fry them, mince the ginger and garlic, pour the oil into the pot and stir the ginger to make the fragrance, pour the dried fish into the pot and fry until the dried fish becomes crispy, add the honey sauce just mixed and stir-fry evenly, and finally sprinkle the fried white sesame seeds. ”

2.Stir-fried dried fish with green beans.

Ingredients: 500 grams of fried dried fish beans, 150 grams of dried fish, 1 2 carrots, 2 cloves of garlic, 1 small piece of ginger, appropriate amount of bean drum, salt, chicken powder and oil.

3.Steamed dried fish.

Ingredients: 150 grams of dried fish, 1 piece of ginger, 1 green onion, appropriate amount of light soy sauce and peanut oil.

4.Stir-fried dried fish with bean drum and green pepper.

After soaking in water, heat the oil pan and pour rapeseed oil, turn to low heat, fry the dried fish until golden on both sides, pour in a little white wine (instead of cooking wine), add green onions, ginger, garlic, chili shells, a small amount of sugar, add water to simmer, after the water is drained, add some light soy sauce and chicken essence, and sprinkle with shallots after getting out of the pot.

There are many ways to do it, and you can soak the dried fish in water again.

Preparation of small dried fish with honey sauce.

Ingredients: dried fish, white sesame seeds, garlic, ginger, bell pepper powder, honey, light soy sauce, salt, sugar, sesame oil, edible oil.

Method: Soak the dried fish in clean water, and then remove and drain the dried fish until it becomes soft. (After soaking the dried fish, wash it with water.) ）

Pour the white sesame seeds into the pot and fry them first, and then they can be removed from the pot. Mince the garlic.

Take a small bowl, add a spoonful of bell pepper powder, a spoonful of honey, a spoonful of sugar, a spoonful of light soy sauce, a small half spoon of salt, a spoonful of sesame oil, stir well, and mix into a honey sauce. (If the mixed juice is thicker, you can add some sesame oil appropriately.) ）

Pour cooking oil into the pot and stir the ginger first to bring out the fragrance.

Then pour the soaked dried fish into the pan and fry it. (When you first start frying, the oil in the pan will be a little cloudy.) ）

Fry until the dried fish is crispy and dry. (When the dried fish is crispy, the oil will become clear.) ）

Pick out the ginger slices inside, add minced garlic and stir-fry evenly. Pour in the honey sauce you just mixed and stir-fry evenly.

Finally, sprinkle with fried white sesame seeds and stir-fry evenly.

1. The practice of drying large fish includes steamed dried fish, spicy fried dried fish, and dried Huadiao fish.

2. Prepare ingredients: dried fish, ginger, garlic, dried chili, black beans, sugar, 1 teaspoon of soy sauce, 1 teaspoon of salt, and a little chopped green onion. Cut the dried fish into small pieces, mince the ginger, garlic, bean drum and dried chili.

3. Heat oil in a pot and stir-fry ginger and garlic until fragrant. Spread the sautéed ginger and garlic on top of the dried fish. Add a little sugar and soy sauce. Steam in a steamer over high heat for 15 minutes.

4. Finally, sprinkle with chopped green onions and remove from the pot.

1. Cutting fish: pay attention to choosing different cutting methods according to the size of the fish, back cutting is suitable for thick large fish, cutting from the fish dorsal fin into the knife, when the knife is about to reach the fish skull, the handle is slightly oblique, cut in the middle of the skull;

If the belly of the fish is large, another way of cutting should be used, which should be cut under the back bone and at the thickness of the meat on the other side, which is conducive to salt water soaking; As for small fish, they can generally be dissected; After cutting the internal organs, without scraping the fish scales, simply wash it with water and hang it on a high place, and after two or three hours, it is found that there is no water dripping down and it can be pickled.

2. Pickling: Spread the washed fish in a basin, a layer of fish, and then remove a layer of natural sea salt (coarse salt, if there is no coarse salt, you can use fine salt at home), and then a layer of fish, a layer of salt, and repeat this alternately. After putting it away, wait for an hour and a half, when the fish has been tasted, and you can pick up the fish.

When marinating, salt every part, but not too much.

3. Washing: Put the fish dipped in a lot of salt into a basin filled with water and rinse it against the water at the same time, so that it is clean and dilutes the salty taste of the fish.

4. Drying: Put the cleaned fish in the sun for 3-4 days to become dried fish. At this time, the dried fish tastes just right. It is best to freeze the dried fish in a packaging bag and keep it for several months, and if you eat it quickly, put it in the refrigerator and refrigerate it.

When steaming the dried fish, remember to turn a small saucer upside down at the bottom of the bowl. When you put a small dish and steam the dried fish, the water will flow to the bottom of the dish and will not enter the dried fish again. Dried fish is more chewy, and the taste of drinking and eating dried fish is good.

Ingredients: 500g of fish (air-dried or lightly smoked), 20g of shredded ginger, 20g of minced garlic, 5g of fine chili powder, 5g of chopped green onion, 5g of black pepper, half of an onion, half a large red pepper, half a large green pepper.

Excipients: 2 tablespoons of light soy sauce, 2 tablespoons of peanut oil salt (according to the salt content of the fish), 1/2 tablespoon of spiced black bean sauce, 300g of oil, 2 tablespoons of sesame oil, 300g of broth

Method: 1. Wash the air-dried or smoked fish with warm water, if it has been salted before drying, it is recommended to soak it for 2-3 minutes, which is conducive to the surface salting off; Wash the green peppers, red peppers, onions, green onions, ginger and garlic and set aside.

2. Cut the dried fish into cubes or thin slices according to your preference, shred the green and red peppers, shred the ginger, mince the garlic, and cut the onion into thin sections.

3. Heat the pot over low heat, add oil, add ginger and garlic, then put in fine chili powder, then put in five-spice black bean sauce, stir out the fragrance over low heat, pour in the dried fish and continue to stir, add the oil consumption and mix evenly, remember that the fire can not be too big, it must be a low fire, add light soy sauce and mix evenly, then put it into the steamer basket and steam it for 20 minutes on high heat.

4. In addition, add sesame oil over medium heat, add onions, green peppers, red peppers, stir up the fragrance, add a little broth, oyster sauce, to collect the juice, pour on the dried fish just out of the cage while hot, sprinkle with some chopped green onions, you can return to the cage and steam for 1-2 minutes, or you can eat directly.

You can make fried dried fish with green garlic. Prepare the ingredients: half a dried fish, rice wine, ginger and garlic, soy sauce, green garlic, and sugar.

The sun-dried fish is delicious when steamed and boiled in soup.

Steamed and dried fishThe dried fish is scaled and gutted, washed, cut into fillets, put into a steamer, add ginger, green onions, cooking wine, salt and other seasonings, and steam for 10-15 minutes. Wash the dried fish, dry it with a kitchen paper towel, spread the seasoning evenly on the fish, put it in a preheated oven and bake it for 15-20 minutes.

Boil and dry fish soup to remove the dried fish to the scales and internal organs, wash, cut it into small pieces, put it in a pot and add water to boil, add ginger slices, green onions, cooking wine, salt and other seasonings, and cook for 20-30 minutes.

It is important to note that sun-dried fish need to be kept in a dry and ventilated place to avoid spoilage. When cooking, pay attention to the texture and taste of the fish, and add seasonings appropriately to highlight the umami of the fish. In addition, different fish species require different cooking methods, which need to be adjusted according to the actual situation.

Precautions for drying dried fish

1. Air-drying environment: To dry fish, you need to choose a ventilated and dry environment and dry it in sunny weather. At the same time, it is necessary to avoid direct sunlight to avoid spoilage of the dried fish.

2. Selection of fish: Dried fish needs to choose fresh, pollution-free and non-rotten fish. It is best to choose fish species with thicker flesh, such as abalone, pomfret, grass carp, etc.

3. Scale, gills and internal organs: Before making dried fish, the fish needs to be cleaned, and the scales, gills and internal organs should be removed. Tools such as scalers and claws can be used to clean the fish.

4. Slicing or chopping: The fish can be sliced or chopped according to personal preference, so as to facilitate drying and eating in Chunling.

5. Add salt to marinate: Add an appropriate amount of salt to the fish and marinate. Under normal circumstances, 50-100 grams of salt is added to each catty of fish for salting, and the salting time is determined according to the temperature and humidity, and it generally takes 2-3 days to marinate.