The temperature in winter is cold and dry, and people are prone to depression. Eating more fish is good for health preservation in winter. Fish is a good aquatic food for tonic. It not only tastes delicious, but also has extremely high nutritional value. It has strong health care functions on the human body. The fatty acids contained in fish fat are the best substances to promote brain development. Its protein content is twice that of pork, and it is high-quality protein with high absorption rate by the human body. Fish are rich in thiamine, riboflavin, niacin, vitamin D and a certain amount of calcium, phosphorus, iron and other minerals. Although the fat content in fish is low, the fatty acids in it have been proven to have hypoglycemic, heart-protecting and anti-cancer effects. Vitamin D, calcium and phosphorus in fish can effectively prevent osteoporosis.
Northerners have a heavy taste. Most families eat fish by braising and steaming it in red sauce. Today, they learned to make a southern dish-smoked fish. Smoked fish is mainly produced in Jiangsu, Zhejiang and Shanghai, and is used as a must-have food for the local New Year. Smoked fish is not only thick in juice and sweet in meat, but also a healthy delicacy: I choose grass carp. Grass carp is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients. Grass carp is also rich in selenium. Regular consumption has anti-aging and beautifying effects, and it also has a certain preventive and therapeutic effect on tumors. For people with thin bodies and poor appetite, grass carp meat is tender but not greasy, and can appetizing and nourishing. It can be eaten by the general population, and is especially suitable for patients with fatigue deficiency, headache due to wind deficiency, liver yang hyperactivity, hypertension, headache, chronic malaria, and cardiovascular diseases.
Let's talk about it again, the soy sauce used to make smoked fish today is Xinhe's original braised soy sauce. Because some time ago, I went to Yantai to participate in Xinhe Enterprise's event and chatted with the small editor of Shihe Home Weibo. I accidentally mentioned that Xinhe's product, original brewed braised soy sauce, was rarely seen in Beijing. Xiaobian told me that this soy sauce is very popular in Shanghai and is mainly supplied to the southern region. Unexpectedly, a few days ago, I received a bottle of Xinhe's product braised soy sauce sent me from the editor of Shiyujia Weibo for me to taste. It's so good that I can use it today. This soy sauce has a very strong taste, and the dishes made are delicious and have a bright red color. It also saves the trouble of having both heavy and light soy sauce. I really like it...
smoked fish
Recipe Recommendations
- grass carp art. 2
- onion appropriate amount
- octagonal of 4
- cinnamon appropriate amount
- cooking wine 1 piece
- pepper appropriate amount
- braised soy sauce 2 tablespoons
- sugar appropriate amount
- salt 10 capsules
- edible oil appropriate amount
- Jiang appropriate amount
- sweetening
- burn
- an hour
- simple
Steps for smoked fish
1
Slaughter the grass carp, wash it, and drain the water.
2
After removing the head and tail, chop them into pieces about 2 cm. Put it in a crisper bag.
3
Add braised soy sauce, cooking wine, onion segments, and ginger slices.
4
After grasping evenly, tie the mouth of the bag tightly and place it in the refrigerator to marinate overnight.
5
After taking it out, place the marinated fish on the grate, place the basin for pickled fish under the grate, and control the marinade to dry.
6
Pour more than half of the oil into the pan. When the oil temperature is 30% hot, add the fish pieces one by one, fry them over medium heat, remove and control the oil. When the oil temperature reaches 70% hot, add the fish pieces one by one and re-fry until the surface of the fish pieces turns golden yellow
7
Cut the onion into sections, slice the ginger, and prepare the star anise cinnamon pepper.
8
Leave the base oil in the pan and saute the onions, ginger, aniseed, and cinnamon and pepper until fragrant.
9
Pour in all the pickled fish sauce, add appropriate amount of salt and sugar to the salty flavor.
10
Add boiling water and bring to a boil.
11
Add the fried fish pieces.
12
After boiling over high heat, simmer over low heat for 2 hours. Allow it to cool.smoked fish Make Tips
After cooling, put it into a crisper, put it in the refrigerator and store it at any time! Let it cool and then serve it out. It will not disperse and the taste will be better.