How to make the boiled fish fillet not break, how to make the fish fillet not break

Ingredients: Sliced grass carp fillets (must be fresh to taste).

Excipients: soybean sprouts, garlic, chives, cooked white sesame seeds.

Boiled seasoning: Chongqing Sichuan-style hot pot seasoning, dried chili pepper, Sichuan pepper.

Method: 1. Mix the sliced fish fillets with cooking wine, salt, pepper, egg white and a little corn starch and marinate for about half an hour.

2. Press the garlic into puree, and cut the chives into green onion beads.

3. Put half of the minced garlic and half of the dried chili pepper in the pot over low heat, add an appropriate amount of Sichuan-style hot pot ingredients and stir-fry until fragrant (according to your taste).

4. Add an appropriate amount of water and bring cooking wine to a boil.

5. Put in the washed soybean sprouts and blanch them immediately, at least at the bottom of a deep bowl.

6. Put the marinated fish fillets into the pot one by one, and when you see the color of the fish fillets turn white, you can pour them on top of the bean sprouts with the soup, sprinkle the other half of the minced garlic, cooked sesame seeds and chopped green onions (it is better to use coriander, I forgot to buy it at the time).

7. Re-put oil in the pot (you can put more appropriately), low heat fragrant peppercorns, dried chili peppers, and pour on the fish fillets.

Dance language: 1. It is the most convenient way to replace boiled fish with Sichuan-style hot pot ingredients, of course, the amount of sauce should be increased or decreased according to your taste.

2. When the fish fillets are in the pot, they should be removed from the pot immediately, and do not cook for too long and affect the taste.

3. Don't cook the fish fillet with other accessories, it will be easy to break the fish fillet.

4. There is no provision for accessories, you can also use cucumber or your own ingredients.

Wrap the fillets with a thin layer of water starch and slide them in warm oil so that they don't fall apart easily when cooked. The oil temperature should not be high, about 5 percent. The cooking time should not be too long, and it will basically come out of the pot after a while.

Coat in some starch and cook for not too long.

The fish is very well cooked. Boil the pot for 1 minute and it will be cooked.

Put two eggs on a fish and stir well. Put in a small amount of starch and it's fine.

Boiled. Boiled fish fillet.

1 grass carp (about 1000-1250 grams), 250 grams of soybean sprouts, dried chili pepper, Sichuan pepper, appropriate amount of garlic slices and ginger slices, 10 grams of cooking wine, 500 grams of fresh soup, 3 grams of monosodium glutamate, 2 grams of chicken essence.

Preparation: Fish gutting, gills, scales, washing. The head is cut open, the two fish meat are removed with a knife, the fish bones are cut into pieces, the fish meat is changed into thin slices with an oblique knife and incorporated into the bowl, salt, monosodium glutamate, cooking wine are marinated for half an hour, the pot is placed on the fire, a little oil is heated, the bean sprouts are slightly fried, the fresh soup is added, the fish head, fish bones, refined salt, chicken essence, boil until the soup boils.

Use a colander to scoop up the bean sprouts and put them in a large pot for later use. Add the egg whites and soybean flour to the fish fillets and grasp well. Put the fish fillets into the pot one by one, turn off the heat after about 1 minute, quickly scoop up the fish fillets with a colander and put them into the basin, cover them on the bean sprouts, start another pot, pour in the salad oil, burn until four or five percent are hot, add pepper, pepper, garlic slices, ginger slices, fry the fragrance and start the pot, and pour it into the basin containing the fish fillets.

Tomato fillet. Material:

2 tomatoes (medium), 100 grams of fish fillet, 1 box of tofu, 2 tablespoons of tomato paste (30ml), 3 slices of ginger, garlic (cut into 10 grams), appropriate amount of chopped green onion, 2 teaspoons (10ml) of cooking wine, 1 teaspoon (5ml) of starch, a small amount of pepper, appropriate amount of salt, oil.

Preparation: Blanch the tomatoes with boiling water in advance, remove the skin and cut into pieces. The fillets are marinated with cooking wine, starch and a little pepper and salt.

Heat the pot, put in about 2 tablespoons (30ml) of oil, add ginger slices and minced garlic and stir-fry until fragrant, add tomato pieces and stir-fry until fragrant, add tomato paste and stir-fry together, add an appropriate amount of boiling water to boil, cut the tofu into slices, put it to boil, put in the fish fillets and cook to change color, add salt to taste.

1. The fish fillet should not be too thin, it is relatively thick, and the fish fillet that is too thin is easy to break. Cut the dead fillet thicker and the live thin. The black fish should be a little thinner, and the other fish, if the meat is thicker than the black fish, should be thicker.

2. Use salt and baking soda to pulp, then rinse, and then starch.

3. Slip the egg white, rinse it off with water, season it well, add egg white and cornstarch. This treatment makes the fillets more absorbable and less crumble.

4. After beating some egg whites, you can warm the oil for a while.

5. You can first use salt to catch the fish fillet, catch the sticky hands, wash it, and then add egg whites and cornstarch respectively to grasp well. Finally, let the oil clear.

6. Don't scratch the fish fillet too hard, and don't catch it too hard, it is recommended to use beer to live, and you must catch the smooth and tender feeling.

7. Put the fish fillet water to boil open and boil it a little hot before you can pour it out, and you can take it raw with seven medium cooks, because the boiled fish fillets have to be splashed with hot oil at the end, so they can not be fully cooked when they come out of the pot.

8. Cook over low heat and observe the maturity of the fish slices at all times.

It can be re-cooked by sizing and lubricating oil, and it is not easy to rot, as follows:

1. Sizing is one of the skills to fry fish fillets, sizing the fish fillets, not only enhancing the toughness of the fish fillets, but also making the fish fillets, more tender and flavorful. The specific method is to rinse the sliced fish fillets with water until white, then drain the water and put them in a container, add an appropriate amount of salt, pepper and other seasonings to gently grasp well, then add the egg white of an egg, and finally add an appropriate amount of dry starch to grasp well, and marinate for 10 to 15 minutes after grasping.

2. Lubricating oil is the second skill of stir-frying fish fillets, after the fish fillets, pour oil into the wok and burn it to about 4 percent of the oil temperature, put the fish fillets and fry gently until they are white and broken, and then drain the oil and set aside. After the side dishes are cooked and the flavor is adjusted, add the fried fish fillets and mix lightly.

Mastering the above two key tips for stir-frying fish fillets, it is completely easy to make delicious and not rotten fish fillets.

How do you cook fish so it doesn't rot? If you deceive people, you will steam it in a pot, and he won't be rotten to eat, it tastes delicious, and the taste is good when it's finished.

It's bad to do it, it's supposed to be a stealth pull piece, and it's better to do it.

Before slicing, the fish must be air-dried or dried. When transporting the knife, the knife technique should be precise, accurate, fast, clean and neat, one by one, and it is absolutely not possible to hesitate or drag mud and water. When slicing, it is necessary to have a good knife technique, so as to smoothly cut out slices of fish meat with consistent thickness and transparent bonelessness.

When cutting fish fillets, in addition to supporting the skillful knife technique, it is also necessary to understand the texture and characteristics of the fish, know how to cut diagonally, horizontally or straightly, and ensure that there are no fish bones hidden under the knife.

The first method: Fish fillets are generally used for boiling and stir-frying. Choosing fresh live fish is a prerequisite, otherwise the texture of the fish is soft and inelastic, and it is easy to crumble after slicing, and the taste is not good.

After buying the fish, it should be killed alive in time, washed, cut off the head and tail of the fish, cut it along the vertebrae with a flat knife, and remove the skin and bones of the fish.

Spread the fish horizontally on a cutting board, cut the fish into 3 cm fillets from top to bottom with an oblique knife, place them in a container, and set aside.

The second method: to buy relatively large fish, grass carp, carp, wash the belly, make a knife under the gills of the fish, and cut the fish meat along the main bone with a flat knife. Pull out the large spines from the cut fish and cut them into slices. Note that when slicing, the knife should be at an acute angle to the cutting board.

The third method: There are two ways to cut the fish into slices:

1: If you're a master, then slicing fish is a matter of practice makes perfect.

2: If you are a new hand, then put the fish in the refrigerator to freeze first, then cool it for a while after it comes out, and cut it when it is hard, just like cutting radish slices, it's as easy!

P.S.: How to cut fish fillets so that they are not easy to break?

1.Stir-fried fish fillet is a common dish in the family: but stir-fried fish fillet without breaking it is not something that every family can do.

2.Some housewives are afraid that the fish fillets will break, so they adopt the method of removing the skin of the fish. In fact, this method is not right, and the taste of the fillet without the skin is much worse.

3.In fact, there are two main tricks to cutting fish fillets that are not easy to break.

4.First, the blade should follow the direction of the fish bone, and not go against this direction

5.Second, the knife distance should not be too thick or too thin, generally about 3 mm.

When marinating the raw materials, be sure to put in high elastin first, and then put in loose meat powder after it melts;

In general, the dosage of high elastin should be added according to the addition of raw materials, too much dosage will affect human health, and there will be a bitter and astringent taste that affects the taste of the dish;

The main component of elastin is phosphate, which can change the structure and structure of meat, increase the gravitational attraction between molecules, and make the raw material tissue of meat more compact and not easy to break.

1. Boiled fish:

Also known as boiled river fish, it is an innovative famous dish of the Han nationality in Chongqing, which belongs to the flavor of Chongqing and Yubei, and was first popular in Chongqing, Sichuan and other places;

It seems to be a primitive practice, but the actual workmanship is exquisite, the fresh and live fish are selected, and the effect of chili pepper is given full play to the cold, qi and blood, and the cooked meat will not become tough at all, the taste is smooth and tender, and the oil is not greasy;

It not only removes the fishy smell of the fish, but also maintains the freshness and tenderness of the fish, and the full of chili pepper is bright and eye-catching, spicy but not dry, numb but not bitter"It's numb, spicy and enjoyable", making boiled fish popular throughout the country.

Fish fillets with ginger, green onion knots, cooking wine, light soy sauce, egg white, add cornstarch to grasp well, marinate for 15 minutes, boil the oil in the pot until 7 into the heat, ginger slices, garlic slices, green onion sections, bean cress, black bean sauce, peppercorns (hot and sour flavor: pickled ginger, pickled pepper, kimchi), stir-fry the fragrance and add some cooking wine, a little sugar, add water to boil, add pepper, water to boil the fish fillet, cook the fish fillet white, immediately turn off the fire, stuff for 2 3 minutes, add chicken essence, after the pot, sprinkle pepper noodles on the fish surface, peppercorns, and boil the oil in the pot until it is hot and poured on the fishSprinkle with coriander and eat! Tender and smooth, fragrant!

Wrap in a thin layer of starch before serving.

The slices should be thick, wrapped in wet starch before cooking, and do not stir too much after serving.