Salted fish is a common ingredient that is loved by people for its unique salty flavor. There are many different ways to eat salted fish, but here are some common ways to make salted fish, as well as fish that are suitable for salting.
1. Common practices of salted fish.
1.Steamed salted fish.
Handle the salted fish, marinate it with shredded ginger, green onions, cooking wine, and salt for 10 minutes, then take out the salted fish and put it on a plate (put green onions and shredded ginger on both sides of the salted fish), and steam it for 10 minutes. This dish retains the original flavor of salted fish, has a delicious taste, and is rich in nutrients.
2.Salted fish porridge.
Make porridge with japonica rice, glutinous rice, salted fish, shiitake mushrooms and carrots, first boil over high heat, then turn to low heat and slowly boil, and finally add shredded ginger and green onions, and add salt and pepper to taste. This porridge is not only delicious, but also nourishing to the body.
3.Salted fish fried rice.
Cut the salted fish into small cubes, stir-fry in the pot until slightly yellow, then add green onions, ginger and garlic and stir-fry until fragrant, and finally add rice and side dishes and stir-fry well. This dish is simple and easy to make, delicious and a quick dish that is always prepared at home.
2. Fish suitable for salted fish.
1.Mackerel.
Mackerel has thick flesh and few spines, making it suitable for salting. When marinating, the mackerel is cleaned first, marinated for 10 minutes with shredded ginger, green onions, cooking wine, and salt, and then put the mackerel on a plate (put green onions and shredded ginger on both sides of the mackerel), and steam it in a pot for 10 minutes.
2.Eel.
The meat of the eel is delicate and delicious, which is suitable for marinating into salted fish. Handle the eel, marinate it with shredded ginger, green onions, cooking wine, and salt for 10 minutes, take out the eel and put it on a plate (put green onions and shredded ginger on both sides of the eel), and steam it for 10 minutes.
3.Grass carp.
Grass carp has delicate flesh and few spines, which is suitable for marinating and making salted fish. Handle the grass carp, marinate it with shredded ginger, green onions, cooking wine, and salt for 10 minutes, take out the grass carp and put it on a plate (put green onions and shredded ginger on both sides of the grass carp), and steam it in a pot for 10 minutes.
4.Carp.
The carp is delicate, delicious, and has few spines, making it suitable for salting. Handle the carp, marinate it with shredded ginger, green onions, cooking wine, and salt for 10 minutes, take out the carp and put it on a plate (put green onions and shredded ginger on both sides of the carp), and steam it in a pot for 10 minutes.
In short, different fish can be used to marinate salted fish, and the choice of which fish to choose depends on the local market** and personal taste. When cooking salted fish, it can be adjusted and innovated according to different tastes and cooking methods to make the taste of salted fish more rich and varied. At the same time, it should be noted that when eating salted fish, it is necessary to pay attention to hygiene and safety, and avoid eating expired salted fish.