What fish tastes good when canned? Which canned fish is the best?

Tempeh Fish Ingredients: 450 grams of fresh fish. 50 grams of tempeh. 500 grams of vegetable oil, 15 grams of green onion, 15 grams of garlic, 10 grams of cooking wine, 5 grams of salt, 10 grams of soy sauce, 50 grams of fresh soup, 2 grams of pepper, 10 grams of sesame oil, 10 grams of ginger.

Directions: 1 Wash the fresh fish. Cut into strips 5 cm long and cm wide, mix well with ginger slices, green onion knots, salt, cooking wine, and pepper and marinate.

2 Chop the bean drum finely, cut the green onion into sections, and cut the garlic into round slices for later use.

3Put the pot on the fire, boil the vegetable oil until about 200, put in the fish sticks, fry until golden brown, and scoop up.

4 Pour off the oil in the pot, heat a small amount of clean vegetable oil, fry the bean drum to dry the water, fry the green onion and garlic slices slightly, and pour in the fish sticks; Add cooking wine, salt, soy sauce, fresh soup, pepper and stir-fry slightly, change to low heat until the juice is thick and dry, add sesame oil, put on a plate and let cool.

5Put the fish sticks on a plate, remove the green onion and garlic, and pour the juice on the fish sticks.

Characteristics: Rich soy flavor and unique flavor.

Ingredients: three catties of herring (it takes a long time to make it once, which is a little annoying, so I made a lot of it at one time, and put the rest in the refrigerator).

Note: Herring is a kind of marine fish, which has large oil content and delicious spines, which is most suitable for tomato sauce.

Ingredients: tomato sauce (not with a bag of tomato sauce, but it doesn't taste as good as this), two tomatoes, green onions, ginger and garlic (not too little, more fish), a bottle of beer, Sichuan peppercorns, ingredients, salt, sugar, dark soy sauce, bay leaf North Korean boxed hot sauce (these two things are not good).

Method: Wash and drain the herring, cut the tomatoes into small pieces, flatten the ginger, cut the green onion into sections, and slice the garlic.

Put it on the ignition wok, rub the pan with ginger slices (to prevent the fish from sticking to the pan), put the oil, heat it and put in the ingredients and peppercorns to cook the fragrance, put in the herring segments, green onions, ginger and garlic, a quarter bottle of beer (more fish, to prevent the pot from sticking), tomatoes, tomato sauce (so much in a bag of tomato sauce) and stir-fry for a while, and then pour in the remaining beer, sugar, salt, dark soy sauce (coloring), bay leaves, and Korean hot sauce. After boiling the pot, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and cover valve, deflate the heat for two or three minutes, change to low heat, simmer for half an hour, and smell the fragrance wafting out in the middle (my son said it was the smell of crabs, Xixi). After the pressure cooker cools down and no longer deflates, open the lid of the pot, and a pot of herring in tomato sauce with full color and fragrance is ready, even the spines are crispy, delicious and nutritious, very suitable for children to eat, and the remaining fish soup is also delicious.

Key points: First, the beer must be sufficient, too little and then add some more, to no fish, otherwise, the pressure cooker will work for a long time, it will paste the pot, and the fish bones on it are not crispy. Second, the time must be half an hour, a few times I was in a hurry, the time was not enough for half an hour, the result was not crispy, and the taste was not enjoyable.

3. Salt must be in moderation, not too much, otherwise it will be salty and affect health.

Canned fish is an important food processing method, which is to put the raw materials in an exhausted closed container and treat them at high temperatures to kill various microorganisms and bacteria, destroy the activity of enzymes, and prevent external pollution and oxygen from entering, so as to keep the food stable and edible for a long time. Therefore, most canned fish are not added with preservatives, and consumers can eat them with confidence. Canned fish generally use herring, sardines, mackerel, salmon, maha, small yellow croaker, hairtail and so on.

Canned fish buying tips:

The first thing to look at is the product logo. The label should be completely clean and describe the contents of the can. Such as the main raw materials of the product, net content, edible method, storage conditions, product standard number, etc.; The can cover is hard printed with the factory code, factory name code, production date and product code, etc.

If the trademark information is incomplete and shoddy, it is a substandard product. When choosing a production date, it is best to choose a recent product.

Observe the tank. For tinplate cans, the surface of the can is clean and rust-free, the bottom and lid of the can are slightly concave, the seams and bottom curls are not damaged, there is no iron tongue, the sealing is tight, and the one that does not change is generally a good can. For glass cans, first of all, observe whether the contents are turbid, precipitated, discolored, a good can should be normal color (the true color of food), the block shape is complete, the soup is clear, there is no sediment at the bottom of the can, the lid is slightly recessed, and the iron lid and rubber ring are free of rust.

Listen to the sound. Tap the center of the bottom lid with your fingers, and the sound is crisp and solid, indicating that it is a good can; The voice is dull and empty, indicating that the content is insufficient and there is more gas; The hoarse sound of "break, break" indicates that the can has gone bad.

Open the can. Pay attention to whether the color, flavor and shape of the food in the can are normal. If you find that it is moldy and smelly, clumpy, or porridge-like, it means that the food has spoiled and should not be eaten.

Canned fish. Lots of varieties.

The common ones are:

Canned fish with fish. Canned anchovies.

Canned dace. Canned sardines.

Canned trash fish.

Canned crockpot fish such as crockpot hairtail and crockpot yellow croaker are delicious.

Tempeh dace can also be used, it has a bean flavor, but it is relatively greasy, and it is not recommended to eat more.

Yasheng Zhai" crockpot hairtail fish, crockpot yellow croaker, etc., selected marine fish, simmered using the ancestral Meng's crockpot soup technique that has obtained intangible cultural heritage, plus more than 20 kinds of kitchen ingredients carefully prepared crockpot soup secret recipe. The crockpot fish series canned fish has the characteristics of rich soup, mellow and delicious, sweet aftertaste, nutritious and delicious, healthy and safe. More than 30 years old enterprise, delicious and assured.

I think the best thing to eat is the canned tempeh fish, which is made of crucian carp and is very delicious.

The best canned fish is the one with the best hairtail, you can eat steamed buns, you can eat rice.

I think you have to buy a can, the desire to buy European and American products, their base is very high, so I think their quality will be better, more delicious.

Hello, if you canned fish, the Danzhu brand is very good, but I think it's better to eat less, because these are pickled products with a lot of additives.

This depends on personal preference, I personally prefer to eat canned yellow croaker, the small yellow croaker in it is already crispy, very delicious.

You can buy canned yellow croaker, which is particularly fragrant and delicious.

How to make canned fish:

Accessories for canned fish: Sichuan pepper, star anise, sugar, soy sauce, oil, salt, chicken essence, salad oil, ginger.

After cleaning the fish first, the fish does not need to be marinated in advance, pour more salad oil into the pot, cut the washed peeled fish into sections and fry them until golden brown, put them out for later use, and then take a wok again, pour in a little salad oil, add sugar and soy sauce to the pot, and fry the sugar color.

Here must be low heat, and then slowly put the fried fish into the pot, gently turn so as not to break the fish, and then gently stir-fry a few times and then add an appropriate amount of water, put in the appropriate amount of salt, chicken essence and oil and other seasonings.

Prepare a pressure cooker, put the soup and fish in the wok into the pressure cooker, then add a piece of ginger, an star anise, and press it at high pressure for 20 to 30 minutes or so.

Then deflation to open the pressure cooker valve, if there is more soup in the pressure cooker, you can put it back into the wok to collect the soup, and then the fragrant clump nucleus touches the canned fish even if it is ready, it can be eaten directly, it is delicious.

The taste of fish is very good, especially tender, and the nutrients are extremely rich, but fish is inseparable from water, so there is the appearance of canned fish, we make it into canned fish, so you can take it out and eat at any time when you want to eat. So how exactly should canned fish be made? Let's take a look.

How to make canned fish delicious

Method 1

1. First of all, clean the small yellow croaker and clean it.

2. Prepare some green onions and ginger.

3. At this time, you can heat the pan, put the yellow croaker into the pot and fry it over low heat, until the color of the yellow croaker turns golden yellow position, it is best not to turn it when frying, because the yellow croaker is easy to break. Place the yellow croaker in the pressure cooker.

4. At this time, there is still some oil left in the wok, put the spices into the pan and fry, stir-fry for a while, and when there is a fragrance, you can put the green onion ginger and tomato sauce into the pot, and add some water to avoid sticking to the pot. After stir-frying for a while, you can put in white sugar and vinegar, the taste will become sweet and sour, and you should also put a little salt, and the first of the five flavors is salt.

5. After the sauce is ready, you can pour it into the pressure cooker.

6. At this time, you can play the pressure cooker, the time is almost half an hour, and when the time is up, don't eat it, continue to let the fish soak. It is best to soak the fish overnight and seal it in a water-free and oil-free canned bottle. Refrigerate.

Practice 2

1. First clean the crucian carp, then wash and drain it.

2. At this time, you can heat the pan, put the sea crucian carp into the pot and fry it over low heat, and fry it golden on both sides.

3. Take an appropriate amount of tomato paste, add vinegar and water and stir them well.

4. The impurities of the green onion are removed, and the ginger is washed and chopped one by one.

5. Heat the pot, put the green onion and ginger into the pot and stir-fry, and when there is a fragrance, you can put in the sea crucian carp.

6. Then pour in the tomato paste, green onion, ginger and garlic, sugar, light soy sauce, salt, water and other seasonings. Stir-fry them one by one, even over high heat, and bring to a boil.

7. After boiling, pour them into the voltage cooker and boil for 2 hours, then soak to absorb the flavor. It is then ready to eat.

How long does canned fish last after opening

Canned food can spoil easily once opened, so try to eat it as quickly as possible after opening. If you don't finish it, you need to keep it safe. We can seal the can with plastic wrap to avoid bacteria in contact with the air, and at the same time put it in the refrigerator to slow down the rate of spoilage.

It can be stored for about three days.

As you can see from the above, making canned fish is still very simple, but you have to choose according to your own taste, and once the canned fish is opened, it needs to be eaten in time.

Canned fish is high in protein, easy to digest, contains B vitamins and minerals such as calcium, zinc, selenium, iodine, etc., and because the fat in it is rich in omega-3 fatty acids, it is beneficial to pre-roll to prevent cardiovascular and cerebral vascular diseases and promote intellectual development. Do you want to learn how to make delicious canned fish? Next, I will recommend 4 delicious ways to make canned fish.

1. The practice of stir-fried canned anchovies with bitter gourd

Materials for canned fish.

Bitter gourd, canned anchovies, salt, garlic.

How to make canned fish:

1. Wash and slice the bitter gourd, marinate it with salt, and put it in the pot with flying water for later use.

2. Open the can and take out the anchovies, and one can of fish is just enough to fry a dish.

3. Put oil in the wok and put garlic granules to stir-fry until fragrant, pour in the bitter gourd and stir-fry until fragrant, pour the anchovies into the fried evenly, sprinkle a little water, cover and bake for a while, then put salt to taste, hook a thin thickener and then serve on the plate.

Second, the practice of canned fish onions and peppers

Recipe Introduction Chili pepper and fish are matched, fish has a fishy smell, and with chili pepper can remove the fishiness and increase freshness, enhance appetite, and promote digestion. Onions contain allium allicin, which has a strong aroma and also has the effect of removing fish and increasing freshness.

Materials for canned fish.

1 canned fish, 1 onion, 1 green and red pepper, oil, salt, cooking wine, and chicken essence.

How to make canned fish:

1. Wash the onion and green and red pepper and cut into shreds, and open the canned fish.

2. Stir-fry the onion and green and red peppers in hot oil until soft, and add the fish, salt and chicken essence to taste.

3. The practice of canned fish noodles

Recipe Introduction The nutritional value of fish is high, and it is simple, convenient, nutritious, and flavorful under canned fish, which is stronger than instant noodles.

Materials for canned fish.

80 grams of canned fish, 150 grams of water surface, salt, chicken essence, sesame oil (chili oil) less slag.

How to make canned fish:

1. Put 500cc of water (1 bowl of water) in a pot and put the fish meat and juice in the can.

2. After the water boils, the noodles are lowered and boiled on low heat for about 3 minutes.

3. Add salt, chicken essence, sesame oil or chili oil to taste.

Fourth, the practice of steaming canned flavored tempeh fish

Materials for canned fish.

A small half bowl of Tongchuan tempeh, an appropriate amount of oil, and more than 10 herring.

How to make canned fish:

1. More than 10 herring fish, half a bowl of Tongchuan tempeh, and an appropriate amount of oil (if you like spicy, add some chili peppers to taste better).

2. Remove the internal organs and scales of the fish and wash it (the large one can be cut into 5-6 cm sections).

3. Drain the fish and fry it in heated oil until crispy.

4. Put the fried fish sticks into a bowl, spread a layer of tempeh on the fish surface, and then put it in a pressure cooker and steam for about 10 minutes.

Ingredients:

Ingredients: 800g of crucian carp

Seasoning: 50ml peanut oil, 8g salt, 30ml vinegar, 20g green onion, 10g ginger, 10g garlic, 30g tomato paste, 20g sugar

Method:

1.Remove the scales of the crucian carp and wash the internal organs of the chicken.

2.Fry in a frying pan on both sides and set aside.

3.Tomato paste, vinegar and 50ml of water mix thoroughly.

4.Chop the green onion, ginger and garlic and slice it.

5.Heat the oil in a pan and add a little green onion and ginger to the pot.

6.Put in the sea crucian carp.

7.Add the blended'Ketchup.

8.Then add green onions, ginger, garlic, sugar, Maggi freshness, salt, and water.

9.Stir-fry evenly and bring to a boil over high heat.

10.Put it in an electric pressure cooker and press it for 2 hours.

11.Finished canned fish.