I live on the East coast of China, and am trying to work out what to do in home cooking of the produce in the local markets. This produce is partly what I'd expected from Chinese cookbooks --- fresh meat and fish, veg, fruit, noodles, tofu products, grain, beans, tea, etc. The surprise has been mountains of dried fish, veg pickle, seaweed, and dried mushrooms.
Can anyone advise on what to do with dried fish, and the salt in it? I was an anchovy fan already, and there's also a salt issue there --- how to get the salt out and leave the goodness in? I guess that dried fish could be used in stock/soup/stews and would appreciate any tips.
(It's the same with local veg pickles --- they grow on you, but the salt content is high for daily consumption.)
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