How to make fish scales, how to make fish scales delicious

Clean the fish scales, add various ingredients and fry them in the pan.

Wash the fish body with clean water first, scrape off the fish scales, then rinse and drain with water, put it in a pressure cooker, and add an appropriate amount of vinegar (to remove the fishy smell). Cook over high heat for 10 minutes at a ratio of 500 grams of fish scales to 800 grams of water, then switch to a simmer for 20 minutes, turn off the heat and reduce pressure. Remove the shrunken scales and miscellaneous residues from the boiling pot, pour the liquid into the container, and condense into a jelly form at a standstill.

In summer, it is advisable to store in the refrigerator.

Put a little oil in the fish scale soup pot, stir the pot with ginger slices, rice wine and green onions, add an appropriate amount of water, cut the fish scale jelly into pieces and put it in the pot and then boil.

Add an appropriate amount of vegetables, salt, and monosodium glutamate, and serve after boiling.

Fish scale jelly.

Slice the fish scales first, add garlic, vinegar, sugar, chili oil, sesame oil or sesame paste as condiments, and mix well with an appropriate amount of fresh vegetables (cucumber, cabbage heart, coriander, etc.) according to your preference.

Fried fish scales. It is necessary to choose four or five catties of carp or grass carp, scrape off the scales, rinse them clean, marinate them with cooking wine, monosodium glutamate, and salt, and then hang thin thickeners, put them into the peanut oil pot, fry them until they are golden brown, and float out of the oil surface. Mix with salt and pepper for a crispy and delicious taste.

Scrape off the fish scales, clean them and put them in the pot with an appropriate amount of water, and simmer for 1 hour after boiling, until the fish scales turn white and curl until the soup is paste, and then remove the fish scale residue. To make fish scale jelly, add a little less water, add some chopped green onions and garlic after boiling, after boiling again, add a little monosodium glutamate and mix well, pour it into a container, after cooling, it becomes jelly, if you add some sesame oil and peanut butter before eating, the flavor is better.

About 10 catties of large grass carp scales, cooking wine, water, ginger slices.

Wash the fish scales and marinate in cooking wine for half an hour.

Add an appropriate amount of water to the pot, add fish scales and ginger slices, bring to a boil over high heat, and turn to medium heat.

For about half an hour, turn off the heat and pour the soup from the pot into a large bowl while it is hot.

Let cool and place in the refrigerator until the fruit is jelly.

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The materials are ready. The starch is diluted with an appropriate amount of water, and the flour and eggs are also diluted with an appropriate amount of water to make a paste.

Set aside. Wash the fish scales with water and wash the blood water, add the starch to the fish scales, and stir well with chopsticks.

Add the starched fish scales to the prepared egg flour and stir well. Put an appropriate amount of vegetable oil in the wok, the oil temperature is only 60% hot, put the adjusted fish scales into the oil pan in small pieces, fry until golden brown, and you can do it.

The scales with an attractive aroma are fried.

Fish scales, green onions, ginger, garlic, cucumber, sesame paste, salt, vinegar, sesame oil, sugar, cooking wine.

1.Shred the green onion and ginger 2Wash the fish scales, put them in a pot, add the same amount of water, add cooking wine, add green onions and ginger shreds and cook until the soup is viscous, and remove the residue.

3.Pour the broth into a dish, cool and cut into strips.

4.Shred the cucumber and put it together with the fish scale jelly strips, add the sesame paste, salt, vinegar, sugar, sesame oil.

1.Fish scale soup.

Put a little oil in the pot, stir-fry the pot with ginger slices, rice wine and green onions, add an appropriate amount of water, cut the fish scales into pieces and put them in the pot and then boil. Add an appropriate amount of vegetables, salt, and monosodium glutamate, and serve after boiling.

2.Fish scale jelly.

Slice the fish scales and slice them according to your preference, add garlic, vinegar, sugar, chili oil, sesame oil or sesame paste as condiments, and mix well with appropriate amount of fresh vegetables.

3.Fried fish scales.

Choose carp or grass carp weighing about two kilograms, scrape off the scales, rinse them clean, marinate them with cooking wine, monosodium glutamate, salt, and then hang thin thickeners, put them in a peanut oil pot, fry them until golden brown, mix them with pepper and salt, and they are crispy and delicious.

4.Homemade fish scale jelly.

Start with live fish (crucian carp. Carp and other large-scale fish can be scraped off) after scraping off the scales with clean water, put the scales in the stove or microwave oven to simmer, not too much water, three catties of fish and a large bowl of water is easy, boil the pot for ten minutes, pour the boiling water into another container, be careful not to pour the scales in, put the water cool can be less salt and MSG, five. After six hours, it will freeze, and if you put too much water, you can boil it again to let the water evaporate.

Clean the scales and drain the noodles.

Crispy fried fish scales. Mix the cleaned fish scales with cooking wine, monosodium glutamate, salt, pepper noodles and pepper noodles and marinate for 1-2 hours, then hang the thin potato and fry it in the oil pan until it floats, and remove and drain the oil when the surface is golden brown.

Stir-fried fish scales. Marinate the fish scales in the above method until they absorb the flavor, dry them and stir-fry them over low heat until they are crispy and ready to eat.

Soy milk machine fish scale jelly.

Put the cleaned fish scales into the soymilk machine, add water and start the process of beating the soymilk, and pour it into the soymilk machine after it stops working. The ratio of fish scales to water is about 500 grams, and fish scales are treated with 1L of water.

Pressure cooker fish scale jelly.

Pour 500 grams of processed fish scales into a pressure cooker, add about 800ml of water, boil over low heat for about 30 minutes after steaming, turn off the heat, open the lid after reducing pressure, filter the soup into a clean container and let it cool.

Ordinary pot fish scale jelly.

Pour the cleaned fish scales into the pot, add an appropriate amount of water and boil slowly over low heat, keep stirring to prevent the pot from pasting when boiling, boil until the fish scales are only bone, stop the fire when the soup is thick and milky, and filter the soup into a clean container to cool.

Fish scales are a good health care product for calcium and phosphorus supplementation, and it is also a good beauty product for collagen supplementation. Fish scales are rich in lecithin and a variety of unsaturated fatty acids, as well as rich in calcium, phosphorus and other minerals, and its calcium content far exceeds that of fish meat, and the collagen content is also quite high.

Regular consumption of fish scales can enhance human memory, delay the aging of brain cells, effectively reduce cholesterol deposition, promote blood circulation, and prevent the occurrence of hypertension, heart disease, rickets in children, osteoporosis and fractures in the elderly.

1. Ingredients: 5 white scale fish, appropriate amount of starch, a little salt and pepper, an appropriate amount of light soy sauce, an appropriate amount of white vinegar, 1 slice of ginger, 1 clove of garlic, and a little sugar.

2. Remove the head of the fish, clean it and dry it cool.

3. Starch is glued on both sides.

4. Cut the garlic and ginger into minced pieces.

5. Put in a small bowl of noodles, add light soy sauce, vinegar and sugar, and mix thoroughly.

6. Add an appropriate amount of oil to the pot and heat it.

7. Add the starched fish and fry over medium-low heat.

8. Fry on one side and turn over until golden brown and crispy on both sides.

9. Sprinkle with an appropriate amount of salt and pepper after removing from the pan.

1. Ingredients: 250 grams of fish scales, 50 grams of flour, 20 grams of salt, 5 grams of pepper noodles.

2. Scrape the scales off the body, this job requires patience.

3. Cleaning, be careful, wash with water first, and then sprinkle some face, any noodles are fine, and you can continue to eat if you don't want to eat at home.

4. Stir it to get the scales on it. Achieve a clean effect.

After a few minutes, add a small amount of water, stir, rinse with clean water, and it's clean.

6. Control the water, at this time, you can put it in the container, add salt, pepper noodles.

7. Stir, feel the seasoning is even, sprinkle some flour into it, and continue to stir. Set aside.

8. **, put more oil in the pot, and the fish scales should be fried.

9. After the oil temperature is high, pour the fish scales together, because there is moisture, there will be water coming out of the pot, and the fish scales are also rolled.

10. Note that at this time, the fish scales should be fished out and can be dried for a while.

11. Again**, the oil temperature rises, pour the fish scales into the pan again, and fry them for the second time. Be careful to stir.

12. After a few minutes, you will find that the fish scales have turned golden brown, and after a short pause, you can take them out and put them on a plate.