How to preserve fresh whitebait

Whitebait is a kind of freshwater and saltwater fish, but many people do not know how to preserve it. Fresh whitebait can be refrigerated in the refrigerator, which tastes best and can keep it fresh. However, be careful not to store it for too long. It can usually be eaten after soaking in water. It should not be kept in the refrigerator for more than 2 to 3 days. There are many ways to cook whitebait, so don't worry about not being able to finish it.

How to store whitebait

How to preserve fresh whitebait? If you only want to keep it for a few days, you can soak the whitebait in very salty water and then store it in the refrigerator. Note that it should be a refrigerator. The taste will be very good this way, but it can only be kept for two or three days.

Recommended recipes for whitebait

Three-shredded whitebait soup

Material:

Appropriate amount of whitebait, 1 egg, 3 dried shiitake mushrooms, 1 wild rice stem, salad oil, appropriate amount of salt, appropriate amount of starch, green onions, rice wine, and sesame oil.

practice:

(1) Wash the silverfish, remove the soft and rotten ones, drain the water, add egg white, a little salt and rice wine, and mix well with your hands.

(2) Soak the mushrooms in advance and cut into strips. Cut wild rice stem into shreds. Cut the green onions into 5 cm pieces.

(3) Add cornstarch and cold water to mix well (not too thin).

(4) Heat oil in a pan, quickly stir-fry the shredded mushrooms and wild rice stems, then add water and bring to a boil.

(5) After the water in the pot boils, add the seasoned whitebait. Bring the soup to a boil again, add the seasoned cornstarch, and stir quickly with chopsticks.

(6) Add salt, sprinkle with chopped green onions and sesame oil, and serve.

Steamed Egg Custard with Whitebait

Material:

3 eggs, 100 grams of whitebait, appropriate amounts of salt, ginger, cooking wine and green onions.

practice:

(1) Wash the silverfish, add cooking wine and ginger, and marinate to remove the fishy smell.

(2) Beat the eggs in a bowl, add warm water (twice the amount of water as eggs), and mix with salt until combined.

(3) Filter the egg liquid through a sieve to remove the foam and add chopped green onions.

(4) Cover with plastic wrap and steam over medium heat for 3 minutes until the eggs are half-solidified.

(5) Place the whitebait on the egg custard and steam for another two minutes.