Hotel chefs always starch the fish when making fish, so how to starch the fish correctly?

Step 1: Wash the fillets with salt water, you can wash off some of the blood and fishy smell of the fillets, and drain the water after washing.

The second step is to add cooking wine, pepper, beer, egg whites and marinated fish buns to the bowl to remove the fishy smell from the fish fillet, and also allow the fish to absorb enough water and become more tender.

The third step is to add cornstarch and salad oil, cornstarch can wrap the fish fillet, when cooking the fish, it can prevent the water loss of the fish fillet, and salad oil, which can prevent the fish fillet from sticking.

The steps of the method are as follows:

1. Slaughter and wash the grass carp, and slice the fish along the back.

2. Take a piece of fish body, the skin of the fish is facing down, and the fish meat is sliced into a blade, that is, the first knife is not cut off, and the second knife is cut off into a butterfly-shaped blade.

3. Put a little salt 3 grams, cooking wine, egg white, pepper and starch in the fish fillet, keep grasping and pinching until all are wrapped on the surface of the fish fillet, sticky and without water, and marinate for 10 minutes.

4. Add a spoonful of oil and mix well before putting it into the pot.

5. Bring water to a boil and pour in the fish fillets. Leave in water for 2 to 3 minutes and scoop up. The sizing of the fillet is complete.

Ingredients: Fish.

Excipients: salt, cooking wine, half an egg white, sweet potato wet starch.

Operation steps: 1. Cut the fresh fish into slices, wash and drain the fish fillets, and use a clean cloth to absorb the surface water (if the operating environment is clean, it can also be left unwashed).

2. Put a little salt and cooking wine in the fish fillet, 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, keep grasping and pinching until all wrapped on the surface of the fish fillet, until it is sticky and has no moisture.

The key to the smoothness and tenderness of the fish fillet is the marinating and sizing, and the chef teaches you the correct way to starch the fish fillet, and collects it.

First put in salt and monosodium glutamate, rice wine, grasp well, and add a little egg white, grasp well, put in water starch or water potato flour, and lightly beat in one direction.

You should mix a sauce, add salt, chicken essence, oyster sauce, light soy sauce, sugar, cooking wine, and stir well to marinate.

First of all, we put the fish fillet in a bowl, add starch and egg white, and mix evenly, so that the fish fillet is starched and the texture will be particularly smooth.

First beat two eggs in a bowl, then add pepper and allspice, salt a small amount of flour and stir well, then set aside, then put the fish fillets in it and soak for two minutes, so that the fish fillets are well starched.

Wash the fish fillet, add a little salt, and pinch it with your hands until sticky; Add cooking wine and grasp well; Add a little more egg whites, wet starch; Keep grasping and pinching until all wrapped on the surface of the fish fillet, sticky and without water, and let it stand; Add some cooking oil and mix well before putting it in the pan.

Generally, some starch will be added to mix evenly, so that the taste is more tender and very delicious, and then the meat is particularly delicate and very fragrant.

1. Wash and drain the fish fillet, absorb the surface water with a clean cloth, put a little salt in the fish fillet, and pinch it with your hands until it is sticky; 2. Put in a little cooking wine, and keep pinching it with your hands until all 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 grasping until all wrapped on the surface of the fish fillet, sticky and without moisture, and let it stand; 6. Add some cooking oil and mix well before putting it into the pot.