There are a lot of ways to play outdoors, and there are different genres of the part about eating. The so-called Dog Food Party and the Corrupt Party.
If conditions permit, I must be corrupt, but some conditions are limited, and I have to give due consideration to lightweighting.
He is also a hobby of cooking, and according to his own taste, he has studied a lightweight outdoor food - fish pine.
After two or three years of practice, as well as the tasting and evaluation of friends around me, I think it is possible to take it out and share it with everyone.
1. Choose fish
Theoretically, all fish can be made of fish loose, but I prefer this kind of fish, the name varies from place to place, Balang fish, cooked fish, basically the same kind, the reason for choosing Balang fish, because my side is located in Fujian, Balang fish is our side of the specialty, basically can be bought at any time, followed by fish fiber is more slender, more suitable for frying, the third is easy to remove thorns, the third is already cooked, less than a steamed fish program.
2. Remove the bone and clean the meat
Completely manually remove the fish skin, fish scales, fish bones, hollow out the internal organs, wash, leave the fish meat for later, the process is the most painful, about I peel 2-3 pounds of fish meat, it takes an hour.
3. Stir-fry
Stir-frying is a key part of making fish floss, the purpose of which is to sauté the fish into a fleece shape and season it at the same time. The general practice is hot oil, I will add some peppers, and then put the fish into the pot to start stir-frying, this process also according to personal taste to add condiments, salt, monosodium glutamate, etc., but also to continue to add oil, about 2 pounds of fish, and finally out of the pot need 150-200g of oil. This process is a test of arm strength, anyway, every time the fish is fried, the arm is sour. The key to success or failure lies in the mastery of the heat, I generally dry the meat on a small fire, fry it on a high heat for a while, repeat this process, a pot of fish, from frying to out of the pot, it basically takes 1 hour.
4. Pack out of the pot
After the fish is fried to a drier state, before the pot I will add sugar to taste, this is added according to personal taste, generally stir-fried until the white sugar is completely melted, the surface of the fish pine has a layer of caramel color, after the pan is dried, and then sealed with a vacuum sealer.
Considering eating outdoors, heavy oil is recommended to facilitate outdoor heating, heavy spicy, enhance taste and storage period. Other seasonings are based on personal taste.
5. Outdoor combat
Generally 45g small package, I myself at home, enough for three people under breakfast under porridge.
Stir-fry outdoors directly over low heat.
In general, it can be served with porridge, dried rice, steamed buns, sandwiches, or cooking.
If it is practical at home, you can also add white sesame seeds, seaweed, etc. according to your personal taste to enhance the taste.
After vacuum packaging, put in the refrigerator frozen, the shelf life should be three months is not a problem.
Outdoor room temperature, 10 days of preservation is also no problem (Everest East Slope Practice)
As for the taste, outdoor peers, and sent to some friends, the evaluation is still good.
I want to be lightweight, but I also want to be able to eat a little better, is a choice to share with everyone.
I also hope that you can share more outdoor food practices, welcome to discuss, interested friends can stand short, I will not leave personal contact information.
Of course, if you want to try, and too troublesome, you can find me to customize in advance, the price is not cheap, but it should also be worth the money. Bechadez Posted on 2019-1-30 21:00 Dude Good Craftsmanship
Thank you Brother Bei for the praise, thinking that it is said that there is no contribution, and there is nothing to get the shot, Yu Song reluctantly himself and his friends are still satisfied with the little rogue Posted on 2019-1-30 23:42 Balang fish? You also have the opportunity to make a line out of Fujian
The god of the flat tank is a Xiamen person at first glance
Balang fish is Xiamen's saying, Fuzhou is called cooked fish :) With the waves not chasing the waves Posted on 2019-1-30 22:44 If you fish yourself and then do dried fish, it is more cattle fork, make a harpoon fishing, haha
I can catch my own fish and make what fish pine, directly grilled and made. This is the taste of fish loose conjurants that are not conditional:)