How do you make fish fillets tender? How to make fish fillets delicious? How do you make fish fillet

Soak in water and soak in flour. Soaking in water is to remove the fishy smell of the fish fillet, and soaking in flour is to make the fish fillet more tender, and the fish fillet made by this method is more tender.

If you want to make the fillet very tender, first we need to marinate the fillet in starch to increase the softness of the fillet and then cook it in the pan for no more than eight minutes.

If you want the fillet to be more tender, you can put the fillet in the pot when the soup is about to cook.

Fish fillet in the fishing port

Ingredients. Ingredients: 200 grams of opium fish, 1 black sea urchin, 5 grams of green beans.

Seasoning: 100 grams of clam soup, 30 grams of egg white, 15 grams of corn starch, 5 grams of scallion oil, 6 grams of minced garlic, 3 grams of wet starch, 2 grams of Sichuan pepper oil, Ingredient A (3 grams of salt, 1 gram of monosodium glutamate, 2 grams of pepper), 1 kg of salad oil (about 30 grams).

Method. 1. Change the opium fish meat into 4 cm slices, hang the egg liquid, pat the cornstarch, put it into a hot oil pan, slide it and remove it; Black sea urchin for meat.

2. Heat the scallion oil, stir-fry the minced garlic until fragrant, add the clam soup, ingredient A, green beans and boil, add the fish fillet, thicken the wet starch, add the sea urchin meat, pour pepper oil, and put it on a plate.

First prepare some fresh fish slices, then put in cooking wine, then beat in an egg, put some flour, stir well, then put it in a pot, pour in an appropriate amount of water, add seasonings, and cook.

The preparation of the fish fillet is very simple, you can beat an egg, add the right amount of starch and salt to marinate, and the resulting fillet is very tender.

If you want to make the fish fillet tender, you must first put the fish along the texture slice, then add salt, starch and egg white, stir homeopathically, marinate for 20 minutes, and then put in the fish fillet after the water boils.

Fish is a delicious food that is rich in protein and nutrients. Whether stewed, stewed, or steamed, it is delicious and easy to digest. It's a great food for all ages.

Most of us love boiled fish and kimchi fish! These are home-cooked dishes and are the most ordered dishes in restaurants. The fillets inside are complete, smooth, tender and elastic.

They have a strong taste, especially when eating. But when we cook fish at home, it's easy to break. Our mouths lack a smooth, tender taste and elasticity and are especially prone to cracking.

Fish fillet with green onion and pepper. Ingredients: fish, salt, monosodium glutamate, cooking wine, pepper, chopped green onion, sugar, vinegar, sesame oil, egg white, lake flour, chicken broth, vegetable oil.

1. Wash the fish, slice it, put it in a bowl, add salt and cooking wine, mix well, and paste it with egg whites and water lake flour.

In a separate bowl, add the pepper and chopped green onion.

3. Heat the frying pan with vegetable oil to 40% heat, pour it into a bowl with chili powder and chopped green onions, add salt, monosodium glutamate, sugar, vinegar, sesame oil and chicken broth, stir well, and make chopped green onions and chili sauce.

4. Wash the original pot, add water to boil, add fish fillets to boil, take out and drain, cool, put on a plate, and pour green onion and pepper juice.

Boiled fish fillet. 1. Soak the frozen fresh fish and its packaging in water to thaw, and then take out the water surface. Open the package and first pour out the thawed residual ice water from the package, then remove the fish from the package and place it on a dry cutting board and wrap it in kitchen absorbent paper to absorb the moisture.

Then cut them into pieces. Chop the dried chilies, ginger and garlic separately and set aside.

2. Add egg white, a little salt, dry starch and cooking wine to the fish fillet and mix well.

3. Heat hot water in a pot, add 1 teaspoon of salt, add bean sprouts to cook, take out, and put at the bottom of a deep bowl for later use.

4. Heat the pan, add the Pixian bean paste and stir-fry until fragrant. Then add the dried chilies, pepper, garlic and ginger slices and sauté until fragrant. Add soy sauce, cooking wine, sugar, pepper and boiling water to cook the soup.

5. After the soup is cooked, put the fish fillets one by one, disperse the fish fillets with chopsticks, and turn off the heat after the fish fillets change color. Pour the fillets and soup into a deep basin and add the sprouts. Finally, heat a spoonful of oil and pour over the fillet.

In the process of making the fish fillet, it should be marinated with cornstarch and cooking oil, and then slide into the fish fillet after the water is boiled, so that the taste will be smoother and tenderer.

You can choose to thicken it with starch. In addition, the temperature should not be too high when you want to do it, so you should add more water.

Try to cut the fish fillet into a thin and consistent size, you can cut the fish fillet into a bowl, add salt, cooking wine, egg white, grab it with your hands until the fish fillet is absorbed into the pot and then add oil, put oil in the pot, and then fry the fish fillet until golden brown and take it out, put a little oil in the pot and put pineapple, carrot and green pepper, and then pour in the light soy sauce tomato paste, vinegar sugar, water to make the juice.

1. The selection of raw materials should choose fresh fish: that is, if you want to make the fish fillets smooth and tender, try to choose fresh live fish, or fish slaughtered on the same day, and kill and cook freshly. Try to avoid using frozen fish, which is easy to boil and rot.

2. Pay attention to the selection of fish species: different types of fish have different meat quality, so it is recommended to choose. For example, like black fish, the meat is thick and firm, and the fish fillet is very smooth and tender.

3. Grasp the thickness when cutting into fish fillets: pay attention to cutting fish into thin slices, and pay attention to not too thick when cutting fish fillets, not too thin, too thick, not tender to make, too thin, easy to break, boiled.

4. Add starch to marinate before making fish fillets: In the marinating stage of fish fillets, you can add starch, stir well, and marinate for a period of time. However, it is important not to add too much starch, just an appropriate amount.

5. Add egg whites for marinating before making fish fillets: If there is no starch, you can add egg whites for marinating, which can also achieve the effect of smooth and tender fish fillets.

6. Control the heat when cooking: not too big fire, not too small fire, it is recommended to use medium heat. If the heat is too large, it is easy to cook, and if the heat is too small, it will not taste good.

As follows:

Ingredients: 1 grass carp, 150g pineapple, 30g carrot, 30g green pepper, 1 egg, 3g salt, 5g minced green onion, appropriate amount of oil, 5g minced ginger, 10g cooking wine, 20g starch, 20g sugar, 10g vinegar, 20g tomato paste, 10g light soy sauce.

Method: 1. Prepare a grass carp (other fish are also fine).

2. Prepare the seasoning.

3. Cross-cut the back of the fish from above against the bone.

4. Cut off half of the fish and cut off all sides.

5. Take a piece of fish body, the skin of the fish is facing down, start from the tail of the fish, and go down obliquely along the direction of the fish bones into the knife, the first knife should not be cut off, the second knife should be cut off, and the blade will be cut into a butterfly shape.

6. Add very thick wet starch, keep grasping and pinching until all is wrapped on the surface of the fish fillet, sticky and without water, and let stand for 10 minutes.

7. Put a little salt, cooking wine, and egg white in the fish fillet, and keep pinching it with your hands until all of it is absorbed by the fish fillet.

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

9. Put oil in the pan, a little more, fry the fish fillets until golden brown, and remove them.

10. Take a small bowl and add light soy sauce, tomato paste, vinegar, sugar and water to make juice.

11. Put a little oil in the pan and stir-fry the pineapple, carrot and green pepper.

12. Pour in the sauce and stir well.

13. Add the fried fish fillets and stir-fry evenly.

14. Add the wet starch and remove from the pot.

Summary. Kiss: Hello.

The fish fillet is delicious and tender: put an egg white in the fish fillet, continue to grasp and mix with your hands in one direction, let the fish fillet and egg white fully blend, and grab and mix for a few minutes to make the fish fillet sticky. At this time, you can put starch, and you can't put more starch, as long as there is a thin paste on the surface of the fillet.

Finally, after the starch is evenly grasped, a spoonful of cooking oil is added, which can not only lock in the moisture, but also make it easier to spread out when it is put into the pan, so that there will be no sticking.

How to make the fish fillet delicious and tender.

Kiss: Hello. Fish fillets are delicious and smooth and tender:

Put an egg white in the fillet, continue to mix with your hands in one direction, let the fish fillet and egg white fully blend, and mix for a few minutes to make the fish fillet sticky. At this time, you can put starch, and you can't put more starch, as long as there is a thin paste on the surface of the fillet. Finally, after the starch is evenly grasped, a spoonful of cooking oil is added, which can not only lock in the moisture, but also make it easier to spread out when it is put into the pan, so that there will be no sticking.

The order of marinating fish fillets must not be wrong, and the middle grasp and mix must also be in place, so that the marinated fish fillets will be smooth and tender.

The most important thing about marinating fish fillets is the steps and methods. First of all, we choose a grass carp, remove the bones and cut the fish into thin slices, add salt, stir well, rinse with water, squeeze out the water and put it on a plate for later use.

Because the fish has been rinsed, you should put a small amount of salt, add a little pepper and a little cooking wine, and mix it with your hands in one direction until the fish fillets are sticky and mucus appears on them.

The sliced fish fillet must be placed under cold water and rinsed for three minutes, until the fish fillet is washed from a soft feel to a harder feel, so that when the fish fillet will be marinated again, it is easier to absorb the taste of the seasoning, and the fish fillet tastes more flavorful and not easy to fishy.

After we rinse the fish fillet, control the moisture, add refined salt, pepper, cooking wine, and grasp it well, we must first put the egg white to grasp it well, and the egg white can make the taste of the fish fillet more smooth and tender. After the egg white is grasped well, then sprinkle a thin layer of starch to grasp well, the starch is to protect the moisture in the fish fillet, and the egg white that has just been grasped is not lost during cooking, so that the fish film is not easy to rot and the taste is still tender.

For fish fillets, we generally use them to make sauerkraut fish and boiled fish, in fact, in addition to these methods, some people like to fry and eat, the taste is refreshing, delicious, and each has its own flavor.

Today, we will not fry or cook, but share with you a dish of garlic fish fillet, which is steamed and eaten, without any spines, suitable for all ages.

Ingredients: fish fillet, seafood mushroom, garlic, green pepper, red pepper, light soy sauce, starch, salt, cooking wine, chicken essence, oil.

Method: Tear the seafood mushrooms into small strips by hand and place them on a plate.

Add a little starch to the fillet, grasp well, starch the fillet so that it is more tender, and marinate for 10 minutes. (This step is more important, the fish fillet is not rotten, tender and delicious.)

Garlic minced garlic, green pepper minced green pepper, red pepper minced red pepper.

Pour oil into the pan and stir-fry half of the minced garlic. Stir-fry until the minced garlic turns yellow, pour the remaining minced garlic, green pepper and red pepper into the pot, stir-fry slightly, turn off the heat, and add a little light soy sauce to taste.

Boiling fillet. 1.Choose a fresh grass carp with the most eye, remove the bones, slice into a 5 mm thick slice to taste better, put salt in accordance with the ratio of a pound of fish and a spoonful of salt, pour a listen to beer when pickling, remove the smell and increase the flavor, wash after 2 minutes of massage, carry out the second pickling, put in the old three, add an egg white and sweet potato powder to mix evenly, which can lock the moisture of the meat and ensure the smoothness of the fish.

2.Cook rapeseed oil in the pot, the oil temperature is seventy, and the ginger, onions, and spices are fried until fragrant, which is the reason why the oil used in the restaurant is more fragrant than at home.

3.Leave the bottom oil in the pot, add dried sea pepper, celery, garlic sprouts, bean sprouts, add chicken essence, monosodium glutamate, salt, stir-fry quickly over medium heat, and put the pot into the bottom of the plate in 5 seconds.

4.Boil water in the pot, add salt, ginger and shallots, and white wine after boiling, boil for 2 minutes, take out the ginger and shallots, put them into the fish fillets one by one, do not stir after entering the fish fillets, cook for 6 years, take them out and spread them evenly on the vegetables, sprinkle minced garlic on the fish fillets, knife edge sea pepper, and finally put the green and red peppercorns, dried sea peppers (devil spicy and new generation), put them in the fried spice oil, fry them until the color is red and bright, pour oil from the pot, watch the boiling and smoking, and serve it on the table just to eat fresh and tender and delicious.