Question 2: Brief introduction of steamed preserved fish;
Preserved fish is very suitable for steaming, which can retain its unique smoky flavor to the greatest extent. Adding liqueur to steam the preserved fish can make the sweetness of the wine slowly penetrate into the preserved fish and make the preserved fish taste more fragrant. The fish itself has a faint fishy smell and tastes very special. Nutrition supplement station: 13g protein, 48g fat, 120mg calcium, 630mg potassium, 234 calories per person.
Materials:
250g of preserved carp, liqueur 1 box (about 400ml), Lycium barbarum 1 0g, sugar 1 spoon (15g), rice wine1spoon (15ml), and rice wine.
Exercise:
Soak the pickled carp in clear water for 3 hours until the fish is soft and salty, take it out and drain it, and cut it into long cubes with a thickness of 1cm. Wash medlar. Fresh ginger is cut into filaments.
Put sliced preserved fish, medlar and fresh shredded ginger into a large bowl, evenly pour in sweet wine, yellow wine and oil, and sprinkle with white sugar.
Boil the water in the steamer with high fire, move the big bowl with pickled fish pieces into the steamer and steam for 30 minutes with high fire.
Take out the big bowl, pour the soup steamed out of the bowl into the wok, and put the fish pieces into the plate.
Stir the soup in the wok over high heat, then add water starch and stir well. When the soup is thick, turn off the heat and pour it on the steamed preserved fish.
Tips:
Salted fish itself is salty, so it needs to be soaked before cooking to remove the salty taste. Soaking can reduce harmful substances such as nitrite in salted fish.
If there is ready-made cooked lard at home, it will be especially fragrant to add some essence when steaming preserved fish.
Farmers usually eat preserved fish by cooking when the rice in the pot is almost dry, and steaming the whole preserved fish on the rice when it bubbles. Pickled fish will not lose their taste because of boiling, and the extracted oil can also penetrate into rice. Some people will cut the preserved fish into pieces and fry them, so that the preserved fish tastes fragrant and crisp, and the smell is light.
Question 3: How to make steamed salted fish with black bean sauce?
Nutritional characteristics: Preserved fish is a traditional food in China. On holidays, there must be foods such as preserved fish and bacon. Although the Spring Festival has passed, many housewives are worried about the disposal of these surplus commodities. Today, this preserved fish steamed with black bean sauce is fried with hot oil first, and then steamed with preserved fish. It is rich in flavor and is a rare simple meal for office workers. Douchi also has the function of promoting digestion and strengthening the spleen. Zucchini has the functions of clearing away heat and diuresis, quenching thirst, moistening lung and relieving cough. Garlic zucchini is light in taste and can lose weight. Cold winter melon seaweed soup is light and refreshing, which has the dual effects of whitening, removing spots and losing weight.
Raw materials: 400g of preserved fish, 0g of lobster sauce100g, 0g of onion10g, 8g of ginger slices, 0g of cooking wine10g, 3g of monosodium glutamate and 5g of dried peppers.
Method:
1. Wash the salted fish, cut into pieces, and put them on a plate.
2, pot fire, stir-fry the lobster sauce, add cooking wine and monosodium glutamate, pour it on the marinated fish, sprinkle with onion, ginger and dried Chili, and steam for 25 minutes.
Question 4: How long does it take to steam sausages?
1 sausage, 2 eggs and 300ml chicken soup.
working methods
1. Take a steaming bowl, add the eggs into the chicken soup and stir well, then pour them into a sieve and carefully filter them for later use.
2. Put the steamed and diced sausage into the egg liquid of method 1 and stir evenly for later use.
3. Take a steamer, boil the water in the steamer, put it into the steaming bowl in the second method, cover the lid, steam on high fire for about 2 minutes, then steam on medium fire 12 minutes until cooked.
Question 5: How long does it take to steam sausages? There is the easiest way ... when cooking, put the sausage in the compartment (common rice cooker) and cook it together ... so that the sausage is cooked ... so that it is not only fragrant and sweet ... but also delicious.
Question 6: Smoked fish can be smoked for three or four days in a few days. Farmers cook preserved fish in winter. Because the temperature is low in winter, the pickling process will not be corrupt, and farmers generally do not cook preserved fish in summer. In summer, we can marinate in the refrigerator, cover the fish pieces with plastic wrap and put them in the refrigerator for three or four days. Be sure to choose good weather to dry and reduce drying time. Sunny and windy weather is best. It usually takes a month to dry in winter, and the water evaporates quickly in summer. It usually takes two or three days when the weather is good. In principle, don't dry it too dry, just hold the fish pieces by hand and keep them hanging, and put them in the freezer for preservation.
Pickled fish is the name of the fish after washing, pickling and drying. Carassius auratus, grass carp and carp can all be preserved fish. Cured fish is a traditional aquatic processed food in China, which has unique flavor and storability and plays an important role in the food culture in southern China. During the processing of preserved fish, biochemical changes such as nitrate reduction, protein hydrolysis, amino acid stripping and deamination, lipid hydrolysis and oxidation occurred due to the action of microorganisms and enzymes in raw fish, which made the fish have unique flavor and nutrition.
Cured fish is golden in color and has the characteristics of solid meat, appropriate salinity, special flavor and easy preservation. It is a traditional aquatic product that Hunan people love to eat. Every winter, many families have the habit of smoking fish.
Preserved fish has tender meat, delicious taste and high nutritional value. Protein content is 26.7%, fat content is 30.8%, vitamin A content is particularly rich, and phosphorus, calcium, iron and other elements are also high.
Question 7: Steamed dried fish, how to make it delicious, the main ingredients of steamed dried fish: dried fish 150g, pork belly 350g g.
Accessories: oil, salt and ginger.
Steaming dried salted fish step
1. Soak dried fish in boiling water and wash it;
2. Pork belly;
3. Cut the pork belly into pieces, fry the fat in the pot and put some salt;
4. Cut the dried fish into sections and marinate with ginger;
5. Then spread the pork belly on it and steam it for two minutes.
Question 8: How to cook steamed bacon fish?
Composition details
Cured meat in moderation
A proper amount of preserved fish
Proper amount of oil
Proper amount of soy sauce
Appropriate amount of oyster sauce
Original tasty
Steaming process
It takes half an hour.
Ordinary difficulty
1 diced bacon and preserved fish,
Set the plate,
3. Mix the juice, drizzle with oil, soy sauce and oyster sauce.
4 pour into the bacon bowl,
If you like spicy food, you can put some pepper juice.
6 steaming in water,
7 High pressure for 20 minutes.
Delicious bacon and preserved fish.
Question 9: How long does it take to steam sausages for 20 minutes?
Question 10: How long does it take to steam sausages? Half an hour after boiling, it will be cooked. If it tastes hard, steam it for a while. If the steam lasts too long, the oil will run out. Those who like to eat more fat eat less steam.