How to make dried fish in the sea, how to make dried fish in the sea delicious

Preparation of dried sea fish.

1. Cut the fish. It is necessary to pay attention to the different cutting methods according to the size of the fish, the back section is suitable for large fish with thick flesh, and the knife is cut from under the dorsal fin of the fish, and when the knife is about to reach the fish skull, the handle is slightly oblique, and it is 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. Marinate. Spread the washed fish in a basin, sprinkle a layer of fish with a layer of natural sea salt (coarse salt, if you don't have coarse salt, you can use fine salt at home), 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. Wash. Put the fish with a lot of salt in a basin filled with water and rinse it with water, and wash it 5-6 times while rinsing in this way, so that the rinse is clean and dilutes the fishy and salty smell of the fish.

4. Drying. Wash the fish and dry it in the sun for 3-4 days to become a 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.

There are many ways to make dried fish for children, and you can make small sea fish and fried eggplant.

Crispy dried sea fish, stir-fried dried sea fish, spicy fried dried sea fish, etc. So among the many practices, how to make dried fish in the small sea delicious? This may be judged according to the taste of different people, some people like a heavier taste, will think that fried eggplant with dried sea fish is delicious; Some people love spicy food and may think that spicy fried dried sea fish is delicious; Some people love to eat crispy and fragrant, and may think that crispy and fragrant dried sea fish is delicious.

The following focuses on the method of stir-fried eggplant and crispy dried sea fish for children:

Stir-fried eggplant with dried sea fish.

Ingredients: 100 grams of dried fish, 300 grams of eggplant, oil, green onion, ginger, garlic, bean paste, cooking wine.

Chicken essence, light soy sauce, sugar, wolfberry.

Water. Steps:

1. Prepare the dried fish in the small sea, soak it in water overnight, change the water, and remove the head and internal organs of the soaked dried fish by hand and set aside;

2. Cut the eggplant into small pieces, prepare the green onion, ginger, garlic and sauce for later use;

3. Put the oil in the pan and put in the Pixian bean paste.

Stir-fry, add green onions, ginger and garlic and stir-fry;

4. Add the dried fish and stir-fry, add the cooking wine and stir-fry;

5. Add eggplant pieces, wolfberry and stir-fry, add light soy sauce and stir-fry;

6. Add the chicken essence, add water, cover the pot and simmer (depending on the size of the water) for 3-6 minutes;

7. Add an appropriate amount of sugar. Sprinkle in a little minced garlic before removing from the pan.

Crispy small sea fish.

Ingredients: 200% small sea fish, oil, green onions, sesame seeds.

Steps: 1. Pinch off the head and intestines of the small marine fish.

Soak in warm water for 10 minutes;

2. Drain the water after soaking.

Cut the green onion segments and set aside;

3. Put more oil in the pot and boil it to 7 into a hot pot to fry the small sea fish, don't turn it too often, so as not to fall apart, fry it until golden brown and drain the oil;

4. Remove the excess oil from the pan and leave a part of the oil to fry the chives;

5. Stir-fry the fried fish a few times, sprinkle some sesame seeds and put it on a plate.

Ingredients. <>

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300 grams of dried fish.

Accessories. Ginger.

20 grams. Wine.

15 grams. Light soy sauce.

10 grams. Peanut oil.

15 grams. Preparation of steamed dried sea fish.

Dried sea fish. <>

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After chopping the pieces, blanch them in boiling water for 20 minutes, then wash them with clean water and pick them up.

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Put the dried fish into a basin, add shredded ginger, cooking wine, light soy sauce and light soy sauce and mix well.

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Then put it into a stainless steel dish, pour in peanut oil, and steam it over high heat for 15 minutes.

Please click Enter a description. Remove from the pan.

One of the 3 steps of dried marine fish is to soak it first.

Generally, dried marine fish have a salty taste, and after soaking, some salt can be brought out, so that the dried marine fish taste better, and the soaking time is about 30 minutes.

The second step is steaming, and as we all know, dried sea fish are hard and hard, like wood.

The steaming time does not need to be too long, 15 minutes is enough.

Finally, it is fried, because it has been steamed softly, fry until golden brown on both sides, the time is 2-3 minutes.

Dried fish is mostly steamed and used for it? Dinner. Use it to? When cooking, bacon, pork ribs and other ingredients are usually added, which is more "harmonious".

Among the many dried preserved fish, the preferable one is made of fish in brackish waters, the superior dried fish has moderate saltiness, sweet and fragrant with freshness, and the excessively salty one is inferior, and the tongue seems to lose "consciousness" after eating. In addition, because preserved fish is salted with salt, it should not be stored for too long, so fresh preserved fish should be chosen.

Instead of steaming, the dried fish is stir-fried with tempeh and chili, which has a unique flavor.

Ingredients: dried fish, green pepper, red pepper, onion, ginger slices, tempeh, garlic (crushed), peanut oil.

Shao wine, salt, sugar, chicken powder.

Method: Dry wash the fish and soak it in water for a while. Wash the green peppers, red peppers and onions, slice them and set aside.

Wash the tempeh and set aside. Boil the oil in the wok, stir-fry the ginger slices, tempeh, garlic, dried fish, splash Shao wine, stir-fry over high heat until cooked, add green pepper and red pepper, add salt, sugar, chicken powder to season and stir well.

1. Dried marine fish: sea fish, descaling, cutting, cleaning, pickling, cleaning, drying, cutting and seasoning.

2. Scale-free. Fish scales are removed by manual or mechanical descaling.

3. Creation and killing. Cut from the caudal fin along the dorsal fin to the head of the fish, so that the belly of the fish is attached. Remove the head, cut from the green part of the meatless part, spread out the whole body, and be careful not to break the bile during the operation, so as not to make the fish taste bitter.

4. Cleaning. Remove internal organs and debris, wash with running water, remove dirty blood, black membrane, internal organs and fish scales, etc.

5. Marinate. Pickled with 15%-20% of the weight of the fish body, each fish is evenly salted, the fish is large and slight, the hour is less sprinkled, the general use of the pickling pond pickling, when adding salt, the lower fish body should be slightly less salted, the upper fish body is slightly more salted, covered with a thin layer of salt in the top layer, and then compacted with heavy objects, the general salting time is more than 12 hours, when salting, the amount of salt and the salting time should be adjusted appropriately according to the size of the fish body, eating habits, etc.

6. Cleaning. The marinated fish body is cleaned with running water to remove the residual dirt and salt spots on the surface, as well as some scales, especially to clean the dirty blood remaining in the head removal part and the black film on the belly, and drain the water after washing.

7. Kilometers. In winter, it can be dried naturally, and in other seasons, it can be dried in a drying room or in a tunnel dryer. Generally, the water content of the fish body is controlled at about 35% after drying. Dried fish, if not processed into drunk dried fish immediately, should be stored in cold storage at -18C.

8. Cutting sections. The dried fish is cut into sections according to the packaging specifications, and the size is required as much as possible according to the specifications, so that the fish thousands of each section are consistent with the packaging specifications after processing, so that the appearance and shape of the packaged products will be more beautiful.

9. Seasoning (seasoning drunk) process. The temperature of the workshop should be controlled below 20C, especially in summer and autumn processing, the temperature should be strictly controlled. With wine tank, sugar, spices, etc. as the main ingredients, mix well with the fish segment, mold in the seasoning tank, add Meicheng Gome plastic film on the surface to volatilize with acid and less alcohol, this process generally takes about a day and night.