The detailed method of fish slipping, how to make fish slip The fish slip that does this is the most

Cod, green onion, egg, Knorr soup and chicken soup, ginger, cornstarch, salt.

Method. 1. Peel the skin and bones of the cod, take the meat, cut it into small pieces, add a little egg white starch and mix well.

2. Beat two eggs, add a little salt and chopped green onions, and beat well.

3. Start the oil pan, the oil temperature should not be too high, if it is too high, you can put some cold oil in it. Put in the fish for about 10 seconds, remove and drain the oil (not too long, it will affect the tenderness).

4. Stir-fry the minced ginger in the oil pan again.

5. Pour 1 5 tablespoons of soup treasure with 1 3 bowls of water.

6. Put the drained fish meat into the egg mixture and mix well.

7. After the soup boils, pour in the fish balls.

8. After the egg is formed, use chopsticks to pluck it slightly.

Ingredients: 1 fish, starch, egg white.

MSG, green onions, ginger.

1. For a big fish, it is best to choose a fish with fewer bones.

<>3. Chop the fish into a meat puree.

4. Add water and a little monosodium glutamate and stir in one direction, then add minced green onion and ginger to remove the smell.

5. Beat the egg white until it is white and foamy, it takes a lot of strength and a long time (it is best to not fall down), and then beat another bowl to thicken the juice.

6. Pour the beaten egg white and wet starch into the fish puree and stir together until the fish paste is strong (this process takes at least 20 minutes, keep stirring in the same direction), and complete.

Fish slip method. Ingredients: 500 grams of fish, 40 grams of water, 3 egg whites, 50 grams of wet starch, seasoning: 4 grams of refined salt, 25 grams of green onion and ginger juice, 50 grams of monosodium glutamate, cooked lard.

Steps: 1. Take 500 grams of fish meat, chop it into fish puree, add 40 grams of water, 4 grams of refined salt, 25 grams of green onion and ginger juice, and stir well in one direction;

2. When stirring until it is sticky, try to squeeze a fish ball by hand, put it in cold water, if it can float, then add 3 egg whites whipped into foam, 50 grams of wet starch, 50 grams of monosodium glutamate, and 50 grams of cooked lard and stir well in one direction, that is, into fish ball material;

3. Then, squeeze the ingredients into 3 cm diameter fish balls by hand and put them in a pot of cold water, boil on the heat (keep slightly open for 3 minutes) to skim off the foam, and remove the fish balls with a colander.

The materials for the Tianmen Slippery Fish:

Ingredients: 500 grams of grass carp, ginger, vinegar, cooking wine, starch, bean sprouts.

The practice of Tianmen slippery fish:

Slice the grass carp and set aside, blanch the bean sprouts and lay down at the bottom of the bowl.

Add water to a pot, bring minced ginger to a boil, add vinegar and cooking wine. Pour in the mixed water starch, bring to a boil, add the fish fillet, stir slightly, bring the soup to a boil, and turn off the heat. The juice of the slippery fish is poured over the sprouts. Put the fish in a bowl and sprinkle with chopped green onions.

Ingredients for braised slippery fish:

Ingredients: 500 grams of carp.

Excipients: fungus (dry) 10 grams, leeks 15 grams, cucumber 25 grams, eggs 65 grams, wheat flour 10 grams, fermented bean curd (white) 5 grams.

Seasoning: 2 grams of salt, 30 grams of soy sauce, 15 grams of vinegar, 15 grams of cooking wine, 5 grams of monosodium glutamate, 15 grams of sesame oil, 50 grams of vegetable oil, 2 grams of green onions, 2 grams of ginger, 5 grams of garlic (white skin), 10 grams of starch.

Features of the stewed slippery fish:

The fish has a fresh taste, and the fish skin is smooth and soft and fragrant.

Preparation of braised slippery fish:

1.The carp is scaled, gills and guts removed, washed, the middle and rib spines are removed, and the liver sac is removed. Cut the top knife of the fish with skin in two minutes wide. Put it in a bowl, beat in the eggs, add the dough flour (7 grams), salt and flour, stir well, and set aside.

2.Cut the cucumber into rectangular slices; Cut leeks into inch segments; The fungus is a large knife.

3.Sit on a spoon, beat the oil, warm the oil with a hot spoon, spoon the fish sticks, fry them thoroughly, and remove them until they are golden brown. 4.

Boil the bottom oil with the original spoon, use the green onion (minced), ginger (minced) spoon, cook cooking wine, soy sauce, broth, add fungus, leek head, cucumber, add monosodium glutamate, soy tofu, vinegar, minced garlic, hanging root (3 grams of starch), pour sesame oil, add fish, and stew out the spoon slightly.

Tips for making braised slippery fish:

This product has been fried in the process, and about 1000 grams of vegetable oil need to be prepared.

Ingredients: fish, water, egg white, wet starch, refined salt, green onion and ginger juice, monosodium glutamate, cooked lard;

Steps: Chop 50 fish into puree, add water, refined salt, green onion and ginger juice, and stir well in one direction; Stir until sticky, try to squeeze a fish ball by hand, put it in cold water to float, add and whip into foamy egg white, wet starch, monosodium glutamate, cooked lard, stir well in one direction, and form fish ball material; Squeeze the ingredients into a 3 cm diameter fish balls and put them in a pot of cold water, boil on the heat to skim off the foam, and scoop out the fish balls with a colander.

Tofu slippery fish. Tofu is high in protein and rich in calcium, so stewing it with fish can achieve the best calcium supplementation effect!

Ingredients: Old tofu, fish fillet, cabbage, bean sprouts, shiitake mushrooms, ginger slices.

Garlic cloves, chopped green onions, coriander, dried chilies.

Pepper, salt and vinegar to taste.

Step 1Wash the ingredients, slice the fresh mushrooms, slice the ginger and garlic, and cut the green onion and coriander.

2.Stir-fry ginger and garlic, stir-fry shiitake mushrooms, then add dried chili peppers and bean sprouts and stir-fry together.

3.Add water to the pot, add tofu and cabbage to boil together, and add pepper, salt and vinegar.

4.After boiling the pot again, spread the fish fillets one by one on the soup with chopsticks, and it will be cooked in a few minutes 5Before the fish fillet is put into the pot, you can marinate it with egg white, salt, starch, and cooking wine, which makes it more delicious If you want to eat tofu to supplement calcium and it is too troublesome, you can usually mix a tender tofu, which is simple and delicious!

Ingredient breakdown. 500g grass carp pieces

2 tablespoons of cooking wine.

1 tablespoon light soy sauce.

Starch to taste. A pinch of ginger.

2 teaspoons of salt. 1 teaspoon pepper.

1 teaspoon granulated sugar.

1 tablespoon of 500g vinegar water.

Sour and salty taste. Cooking process.

Twenty minutes takes time.

Easy difficulty. Steps to make a slippery fish block.

Cut the grass carp into small pieces, add 1 teaspoon of salt and 1 tablespoon of cooking wine and marinate for 20 minutes.

Heat the oil in a pan and stir-fry the ginger until fragrant.

Pour in tap water, about enough to cover the fish pieces to be put in later, 1 tablespoon cooking wine, 1 tablespoon light soy sauce, 1 teaspoon salt, 1 teaspoon granulated sugar.

Sprinkle the fish pieces with starch and grasp well.

Bring the water to a boil and put the fish in the pot.

After boiling, add 1 teaspoon of pepper and 1 tablespoon of vinegar (the amount of vinegar can be based on your taste, 1 tablespoon of vinegar may be slightly sour for ordinary people, but it tastes good, and this dish is pepper and vinegar).

Pour in water starch, boil and then get out of the pot, there is no need to cook for a long time, the fish can be out of the pot after it is all white, and the fish is tender and delicious.

1. Material selection: choose silver carp and bighead carp with heavy kilogram grinding and difficulty, thick meat quality and high freshness.

2. Scraping meat: Cut and wash the fish, remove the internal organs and backbone from the tail to the neck, remove the two pieces of meat on the back, refrigerate it first and then scrape the fish. When operating, it is necessary to scrape along the fiber pattern, and the inclination angle of the knife should be 45 degrees, and the fish meat should be scraped into thin slices.

Float the scraped fish meat in clean water to remove blood tendons and turbid impurities, so that the fish meat is early white, and then filter the water with a clean gauze.

3. Chop: Put the fish flat on the cutting board, and use the double knife to rhythmically chop in order, until the fish is slightly white, and the feel is sticky. This process can also be judged by a meat grinder, but the processed fish has a poor taste.

Stirring: Put the fish paste in the container, add about 7 percent of water first, the total amount of water is twice the amount of the fish, use bamboo chopsticks to break up the fish puree, into a sticky paste, put in the accessories, after whipping hard, the surimi protein questions the glue, and it is transparent.

Slippery fillet of corn.

Ingredients: black fish fillet, quick-frozen corn kernels, cornstarch, salt, cooking wine, chicken essence.

Method:1Wash and drain the fillet, marinate with a little salt, cooking wine and cornstarch for more than 10 minutes.

2.Thaw the frozen corn kernels and drain the water.

3.Prepare a small bowl, add a pinch of salt, chicken essence and a spoonful of cornstarch, and mix half a bowl of water to make a sauce.

4.Mix two spoonfuls of salad oil into the marinated fillet to avoid sticking when stir-frying the fillet.

5.Heat the pan, add oil, medium heat, and when the oil is low, add the fish fillets and slide away, and the fish fillets will change color and serve out immediately.

6.Stir-fry the corn kernels with the remaining oil, stir-fry for a while, then add the fish fillets that have just been oiled, stir-fry a few times, and immediately pour in the sauce from step 3 and stir-fry well.

Ingredients: fish fillet (a whole black fish of more than a pound, sliced fish fillet), a pinch of salt, a teaspoon of cooking wine (5ml), half an egg white, and a teaspoon of thick sweet potato wet starch (5ml).

Steps: 1. Wash and drain the fish fillet, put a little salt, and pinch it with your hands until it is sticky.

2. Add a little cooking wine and keep pinching it with your hands until all of it is absorbed by the fish fillet.

3. Add the egg whites little by little, and pinch them with your hands each time you add them until the egg whites are completely absorbed by the fish fillets.

4. Add very thick wet starch.

5. Keep catching the starch and wrap it all on the surface of the fish fillet, sticky and without water, and let it stand.

6. Add some cooking oil and mix well before putting it into the pot.

Reference: Experience - The secret of smooth and tender fish fillet is revealed - snow cabbage black fish fillet.