Walk on the trail
Take a walk through the countryside, breathable, and the paths are leisurely.
There are also many salted fish cakes, steaming is the most traditional production method, salted fish is mainly mackerel, mackerel is a cost-effective economic fish.
Moreover, the flesh of mackerel is very thick, and there are few fish bones, so it is relatively safe to eat, and it is not easy to be pierced by fish bones.
Steamed salted mackerel
Ingredients: 1 salted mackerel, 1 radish, appropriate amount of salt, a little green onion, a little ginger, a few peppercorns, an appropriate amount of ingredients, 2 spoons of cooked oil,
Method:
1. Salted mackerel has no moisture after drying, so it is relatively hard, first cut the salted mackerel into pieces, and then desalt, the specific method is to soak the cut salted mackerel in clear water, so that the salt in the salted mackerel will be soaked out, and the fish will be softer and delicious, generally soaked for about 4 hours
2. The appearance of the soaked salted mackerel is neat, pinch it by hand, you will find that the meat is relatively soft, if the meat becomes white, it means that the soaked time is long, so the mackerel chewiness is not very good,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
3. With salted mackerel to make together is radish, radish can choose fresh radish, can also choose dried radish, here is the selection of fresh radish, wash the radish and cut into strips,
4. Next, find a suitable container, generally the home will use stainless steel basins or enamel basins, this material of the basin has good thermal conductivity, it is also convenient to hold, a layer of salted mackerel and a layer of radish strips,
5. Another layer of salted mackerel, and then put an appropriate amount of salt, because when the salted mackerel in front of it is soaked, the salt has been lost, so now put salt to enhance the taste, not too much, after all, this is pickled fish,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
6. Break the ingredients and sprinkle evenly with the peppercorns on the mackerel.
7. Shred the green onion, shred the ginger, spread another layer of radish strips on top of the mackerel, then put the shredded green onion and ginger on the radish strips, and then scoop 2 tablespoons of cooked oil and pour it on the radish strips and shredded green onion and ginger.
8. Put an appropriate amount of water in the steamer, put the salted mackerel radish strips on the steamer, boil the fire and start the timing, 10 minutes later, turn to medium heat for 10 minutes, then turn to low heat for 5 minutes, the whole process is 25 minutes, turn off the fire and do not open the lid immediately, wait for it to cool down slowly, and then open the lid,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
9. After taking it out, use chopsticks to stir the mackerel and radish strips evenly, and you can taste it.
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
Tips:
1. Salted mackerel should be desalted first, the purpose is to soak out the salt in the mackerel meat, so that the mackerel meat is soft and delicious, but pay attention to the time should not be too long, excessive desalting will make the mackerel lose its strong taste.
2. Steamed salted mackerel should be paired with radish, preferably dried radish, dried radish also needs to be soaked in advance, choosing fresh radish will be relatively convenient, and the taste is also great.
3. Steamed salted mackerel does not need to put cooking wine, green onion and ginger are placed on the top, so that the taste goes down, and if you put it below, the taste will be poor.
4. When steaming, don't open the lid immediately when the time comes, simmer for a while, use the residual heat to let the taste of mackerel blend into the radish, you can eat spicy, you can put some dried chili peppers when steaming, the taste will be richer.
……
There are also many salted fish cakes, steaming is the most traditional production method, salted fish is mainly mackerel, mackerel is a cost-effective economic fish.
Moreover, the flesh of mackerel is very thick, and there are few fish bones, so it is relatively safe to eat, and it is not easy to be pierced by fish bones.
Steamed salted mackerel
Ingredients: 1 salted mackerel, 1 radish, appropriate amount of salt, a little green onion, a little ginger, a few peppercorns, an appropriate amount of ingredients, 2 spoons of cooked oil,
Method:
1. Salted mackerel has no moisture after drying, so it is relatively hard, first cut the salted mackerel into pieces, and then desalt, the specific method is to soak the cut salted mackerel in clear water, so that the salt in the salted mackerel will be soaked out, and the fish will be softer and delicious, generally soaked for about 4 hours
2. The appearance of the soaked salted mackerel is neat, pinch it by hand, you will find that the meat is relatively soft, if the meat becomes white, it means that the soaked time is long, so the mackerel chewiness is not very good,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
3. With salted mackerel to make together is radish, radish can choose fresh radish, can also choose dried radish, here is the selection of fresh radish, wash the radish and cut into strips,
4. Next, find a suitable container, generally the home will use stainless steel basins or enamel basins, this material of the basin has good thermal conductivity, it is also convenient to hold, a layer of salted mackerel and a layer of radish strips,
5. Another layer of salted mackerel, and then put an appropriate amount of salt, because when the salted mackerel in front of it is soaked, the salt has been lost, so now put salt to enhance the taste, not too much, after all, this is pickled fish,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
6. Break the ingredients and sprinkle evenly with the peppercorns on the mackerel.
7. Shred the green onion, shred the ginger, spread another layer of radish strips on top of the mackerel, then put the shredded green onion and ginger on the radish strips, and then scoop 2 tablespoons of cooked oil and pour it on the radish strips and shredded green onion and ginger.
8. Put an appropriate amount of water in the steamer, put the salted mackerel radish strips on the steamer, boil the fire and start the timing, 10 minutes later, turn to medium heat for 10 minutes, then turn to low heat for 5 minutes, the whole process is 25 minutes, turn off the fire and do not open the lid immediately, wait for it to cool down slowly, and then open the lid,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
9. After taking it out, use chopsticks to stir the mackerel and radish strips evenly, and you can taste it.
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
Tips:
1. Salted mackerel should be desalted first, the purpose is to soak out the salt in the mackerel meat, so that the mackerel meat is soft and delicious, but pay attention to the time should not be too long, excessive desalting will make the mackerel lose its strong taste.
2. Steamed salted mackerel should be paired with radish, preferably dried radish, dried radish also needs to be soaked in advance, choosing fresh radish will be relatively convenient, and the taste is also great.
3. Steamed salted mackerel does not need to put cooking wine, green onion and ginger are placed on the top, so that the taste goes down, and if you put it below, the taste will be poor.
4. When steaming, don't open the lid immediately when the time comes, simmer for a while, use the residual heat to let the taste of mackerel blend into the radish, you can eat spicy, you can put some dried chili peppers when steaming, the taste will be richer.
……
There are also many salted fish cakes, steaming is the most traditional production method, salted fish is mainly mackerel, mackerel is a cost-effective economic fish.
Moreover, the flesh of mackerel is very thick, and there are few fish bones, so it is relatively safe to eat, and it is not easy to be pierced by fish bones.
Steamed salted mackerel
Ingredients: 1 salted mackerel, 1 radish, appropriate amount of salt, a little green onion, a little ginger, a few peppercorns, an appropriate amount of ingredients, 2 spoons of cooked oil,
Method:
1. Salted mackerel has no moisture after drying, so it is relatively hard, first cut the salted mackerel into pieces, and then desalt, the specific method is to soak the cut salted mackerel in clear water, so that the salt in the salted mackerel will be soaked out, and the fish will be softer and delicious, generally soaked for about 4 hours
2. The appearance of the soaked salted mackerel is neat, pinch it by hand, you will find that the meat is relatively soft, if the meat becomes white, it means that the soaked time is long, so the mackerel chewiness is not very good,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
3. With salted mackerel to make together is radish, radish can choose fresh radish, can also choose dried radish, here is the selection of fresh radish, wash the radish and cut into strips,
4. Next, find a suitable container, generally the home will use stainless steel basins or enamel basins, this material of the basin has good thermal conductivity, it is also convenient to hold, a layer of salted mackerel and a layer of radish strips,
5. Another layer of salted mackerel, and then put an appropriate amount of salt, because when the salted mackerel in front of it is soaked, the salt has been lost, so now put salt to enhance the taste, not too much, after all, this is pickled fish,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
6. Break the ingredients and sprinkle evenly with the peppercorns on the mackerel.
7. Shred the green onion, shred the ginger, spread another layer of radish strips on top of the mackerel, then put the shredded green onion and ginger on the radish strips, and then scoop 2 tablespoons of cooked oil and pour it on the radish strips and shredded green onion and ginger.
8. Put an appropriate amount of water in the steamer, put the salted mackerel radish strips on the steamer, boil the fire and start the timing, 10 minutes later, turn to medium heat for 10 minutes, then turn to low heat for 5 minutes, the whole process is 25 minutes, turn off the fire and do not open the lid immediately, wait for it to cool down slowly, and then open the lid,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
9. After taking it out, use chopsticks to stir the mackerel and radish strips evenly, and you can taste it.
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
Tips:
1. Salted mackerel should be desalted first, the purpose is to soak out the salt in the mackerel meat, so that the mackerel meat is soft and delicious, but pay attention to the time should not be too long, excessive desalting will make the mackerel lose its strong taste.
2. Steamed salted mackerel should be paired with radish, preferably dried radish, dried radish also needs to be soaked in advance, choosing fresh radish will be relatively convenient, and the taste is also great.
3. Steamed salted mackerel does not need to put cooking wine, green onion and ginger are placed on the top, so that the taste goes down, and if you put it below, the taste will be poor.
4. When steaming, don't open the lid immediately when the time comes, simmer for a while, use the residual heat to let the taste of mackerel blend into the radish, you can eat spicy, you can put some dried chili peppers when steaming, the taste will be richer.
……
There are also many salted fish cakes, steaming is the most traditional production method, salted fish is mainly mackerel, mackerel is a cost-effective economic fish.
Moreover, the flesh of mackerel is very thick, and there are few fish bones, so it is relatively safe to eat, and it is not easy to be pierced by fish bones.
Steamed salted mackerel
Ingredients: 1 salted mackerel, 1 radish, appropriate amount of salt, a little green onion, a little ginger, a few peppercorns, an appropriate amount of ingredients, 2 spoons of cooked oil,
Method:
1. Salted mackerel has no moisture after drying, so it is relatively hard, first cut the salted mackerel into pieces, and then desalt, the specific method is to soak the cut salted mackerel in clear water, so that the salt in the salted mackerel will be soaked out, and the fish will be softer and delicious, generally soaked for about 4 hours
2. The appearance of the soaked salted mackerel is neat, pinch it by hand, you will find that the meat is relatively soft, if the meat becomes white, it means that the soaked time is long, so the mackerel chewiness is not very good,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
3. With salted mackerel to make together is radish, radish can choose fresh radish, can also choose dried radish, here is the selection of fresh radish, wash the radish and cut into strips,
4. Next, find a suitable container, generally the home will use stainless steel basins or enamel basins, this material of the basin has good thermal conductivity, it is also convenient to hold, a layer of salted mackerel and a layer of radish strips,
5. Another layer of salted mackerel, and then put an appropriate amount of salt, because when the salted mackerel in front of it is soaked, the salt has been lost, so now put salt to enhance the taste, not too much, after all, this is pickled fish,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
6. Break the ingredients and sprinkle evenly with the peppercorns on the mackerel.
7. Shred the green onion, shred the ginger, spread another layer of radish strips on top of the mackerel, then put the shredded green onion and ginger on the radish strips, and then scoop 2 tablespoons of cooked oil and pour it on the radish strips and shredded green onion and ginger.
8. Put an appropriate amount of water in the steamer, put the salted mackerel radish strips on the steamer, boil the fire and start the timing, 10 minutes later, turn to medium heat for 10 minutes, then turn to low heat for 5 minutes, the whole process is 25 minutes, turn off the fire and do not open the lid immediately, wait for it to cool down slowly, and then open the lid,
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
9. After taking it out, use chopsticks to stir the mackerel and radish strips evenly, and you can taste it.
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
An inconspicuous steamed dish has become the business card of Dalian, and those who have eaten it have been poisoned
Tips:
1. Salted mackerel should be desalted first, the purpose is to soak out the salt in the mackerel meat, so that the mackerel meat is soft and delicious, but pay attention to the time should not be too long, excessive desalting will make the mackerel lose its strong taste.
2. Steamed salted mackerel should be paired with radish, preferably dried radish, dried radish also needs to be soaked in advance, choosing fresh radish will be relatively convenient, and the taste is also great.
3. Steamed salted mackerel does not need to put cooking wine, green onion and ginger are placed on the top, so that the taste goes down, and if you put it below, the taste will be poor.
4. When steaming, don't open the lid immediately when the time comes, simmer for a while, use the residual heat to let the taste of mackerel blend into the radish, you can eat spicy, you can put some dried chili peppers when steaming, the taste will be richer.
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