Drying the fish stock directly, salting, etc. is one of the ways for the husband to save the remaining fish stock. The purity of salt water is then blown away by the cold wind overnight. The process is fast and can be eaten the next day, which is also easy to store. The fish meat that was blown dry overnight was dry on the surface and still retained most of the moisture inside. The meat was soft and tender, with a rich taste, and a rich taste. However, if it was not handled properly, it would also increase the fishy smell.
Taking the first Northeastern season this year, I came to Penghu and saw a woman sank the small pipes in Hangang, Jibe, saying that it was to make "small pipes overnight". The woman said that under the blowing of the Northeast season, it can take several hours to relax. The wind-blown tube has soft texture.
"Small tubes dry overnight" is different from the impression that they are very dry and "fried fish". Cut the tubules into half and drain them into the inner wall, and then dry them in the sun to "half dry" to retain a certain amount of moisture. It tastes chewy and does not lose the aroma of the tubules.
Ingredients: Dry the tubules overnight, sausage, chili peppers, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage, sausage,
2. Fry the oil and stir-fry the small tubes overnight and add the stew sections and chili peppers, stir-fry quickly and then stir-fry.
● If you cannot buy a small tube and dry overnight, you can use dry fish to soak it in water instead.
Roasted bamboo crocks were dried overnightSeeing the fresh and cheap fish, I bought more than ten bamboo crocks, and I went home to process them all at once, making them all dry overnight, baked them for the next day, and ate the remaining cold rice slowly. Lao Chang went to the fish market and bought more CP values.
Ingredients: Bamboo fish (small fish, noon fish, etc.), salt, lemon
Method:
1. Use 3-5% water weight to make soaked salt water.
2. The bamboo squid is cut halfway from the back, removes the thorns and inside, cleans up the blood between the fish meat and the fish bones, and reduces the fishy smell.
3. Soak the treated bamboo crocks in salt water for 1 to 2 hours, remove them, lift them and "blow dry" them all night (6 to 8 hours), until the surface of the fish meat is dry and not sticky.
4. Make the "dry overnight", roast or fry until the surface is burnt, then apply lemon juice to increase the flavor.
TIPS
● If it is not convenient to lift the wind, it is also very convenient to use a fruit dryer to dry it.
● The ratio (concentration) of salt and water, and the length of soaking time affect the degree of blood. You will know it after trying it a few more times.
● Clean the blood of the fish as much as possible, so that it will not be fishy.
When visiting Beichen Market in Penghu, I specially bought dried fish, Xiaoguan dry overnight, stinky belly dried fish, Xiaozhang dried fish, etc. and brought back to Taipei. A friend said that Xiao Zhang fish is called "金官", which is unique to Penghu. The ingredient is made by Xiaozhang fish directly drying it in the inner yard, which is very delicious.
The next day, I saw some "stocks" of different sizes in the third market and asked the grandma to do it. The grandma said that when I was holding a table in Penghu, I must not be without cooking. She specially reminded that when cooking soup, I should add a little more to the flavor.
I heard that I took my boyfriend and girlfriend home for the first time in Penghu. In addition to the full table of seafood, there is always a dish of cooking waiting in the kitchen. You have to wait until the "deposit" is served, and the friends you bring back are considered "certification" of your elders and agree to date.
Ingredients: 1 jin of ribs, 3 pieces of pork ribs, 1 to 3 pieces of tart, salt
Method:
1. Blanch the ribs and remove blood, soak them in water for 1 to 2 hours, and cut them into sections.
2. Pour the pork ribs, crumbs and soaked water into the pot, and add water to the pork ribs 1 to 2 cm.
3. Put it in Datong electric pot, add two cups of water to steam and cook the outer pot. When the electric pot jumps up, add two cups of water to steam and cook the outer pot.
4. Before starting the pot, put it in the pill section and scent it, add salt to taste.
TIPS
● The cooked pork and pork ribs are also very delicious and are home-cooked dishes from Penghu.