Salted fish in oil

Method of salted fish in oil

Raw materials for making salted fish in oil:

5 kg, vegetable oil 2. 5 kg, cooking wine 100 g, salt 50 g, pepper 13 g, ginger and scallion 125 g each.

Steps of making salted fish in oil

1. Wash the fish, scrape off the scales, remove the gills and viscera, and marinate them with cooking wine, salt, scallion, ginger and pepper for about 7 days. Then hang it in a well ventilated and shady place, dry it thoroughly, chop it into cubes, soak it in vegetable oil basin for about 1 month, and seal the basin mouth with oil paper.

2. Steam the oil soaked fish in the drawer and take it out to cool.

The characteristics of oil immersed salted fish are as follows

It tastes salty and fragrant. It's unique. It's made in winter and won't rot.

Salted fish in oil

Salted fish in oil is a main dish with carp as the main raw material, belonging to Hubei cuisine. The ingredients include shallot, cooking wine, ginger, pepper and other seasonings. This dish should be made in winter, especially after dinner. It has the effect of preventing arteriosclerosis and coronary heart disease.

Material Science

Ingredient: carp (500g)

Seasoning: shallot (25g), cooking wine (20g), ginger (25g), salt (10g), pepper (3G), peanut oil (50g)

Production technology

1. Remove the scales, gills and viscera of the live carp, wash them and put them into the basin;

2. Marinate the fish with refined salt, cooking wine, scallion, ginger and pepper for about 7 days;

3. Hang the cured fish in a cool and ventilated place to dry;

4. Cut into small cubes with a knife after drying;

5. Put peanut oil into a small basin, then put the fish in, seal the basin mouth tightly with oil paper, and soak for more than one month;

6. When eating, take out the soaked fish, remove the oil, steam in the drawer, take out and cool.

Process tips

1. This dish should be made in winter. It is hot in summer, and the fish is easy to rot;

2. When pickling, the fish should be turned frequently to make the fish taste enough, but it should not be turned when soaked in oil, and the seal should be tight;

3. 500 grams of peanut oil should be prepared for the fish soaking process.

Taste of dishes

Fish flavor, fresh and salty taste, especially good flavor.

dietary nutrition

Carp: carp is rich in high-quality protein, the human body's digestion and absorption rate can reach 96%, and can provide the human body with essential amino acids, minerals, vitamin A and vitamin D; carp's fat is mostly unsaturated fatty acids, which can reduce cholesterol, prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity. Carp is sweet in taste and flat in nature. It can nourish the stomach, promote diuresis and detumescence, dredge the milk, clear away heat and toxin, stop the number and cough the lower Qi. It is beneficial to all kinds of edema, edema, abdominal distension, oliguria, jaundice and milk obstruction.

The recipe is complementary

Carp: carp and mung beans, taro, butter, pig liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, red beans and dog meat with food, also avoid with the cinnabar in traditional Chinese medicine; carp and pickles with grams: can cause digestive tract cancer.

History and culture

This is a famous dish of Hubei, especially for dinner.

nutrient

Calories (1018.69 kcal), protein (88.99 g), fat (70.97 g), carbohydrate (8.30 g), dietary fiber (1.89 g), cholesterol (420.00 mg), vitamin A (167.69 mg), carotene (256.70 mg), thiamine (0.17 mg), riboflavin (0.49 mg), nicotinic acid (13.85 mg), vitamin C (6.25 mg), vitamin E (27.58 mg), calcium (304.92 mg) and phosphorus (1042.32 mg) Potassium (1787.52 mg), sodium (4263.10 mg), magnesium (185.03 mg), iron (7.50 mg), zinc (10.89 mg), selenium (77.46 mg), copper (0.47 mg) and manganese (1.38 mg)

Longitude: 104.06573486

Latitude: 30.65946198