How to marinate live fish fillets, how to marinate fish fillets

Dry the washed fish fillets with a drain net Sprinkle an appropriate amount of salt 'Catch alive' with your hands Sprinkle an appropriate amount of MSG Catch it with your hands Just like it with your hands Put a small amount of super cornstarch Energize with your hands After the soup of your boiled fish fillets boils, you can put it inside If the fish fillets are not scattered, it means that your fish fillets are alive Try it!

Marinated fish fillet, these 4 ingredients are indispensable! After cooking, the fish meat is tender and flavorful, and the fish soup is delicious and delicious.

-- Boiled fish fillet] ——

Ingredients: 1 grass carp.

Excipients: chives, ginger, garlic, corn starch, eggs, boiled fish hot pot base, minced coriander, salt, cooking oil, beer.

Method] The first step is to prepare a fresh grass carp, remove the gills and scrape the scales, rinse it, remove the fish bones, cut the fish meat into small pieces with a knife, and then cut it into thin slices with an oblique knife and put it on a plate. (Don't throw away the fish bones that have been removed, chop them into small pieces with a knife, and we need to use the fish bones to make fish soup.) ）

The second step is to add an appropriate amount of salt to the fish fillet, grasp it by hand and mix it evenly, the salt can let the impurities and blood in the fish flow out, so as to remove the fish. Salnate the fillets for 5 minutes, rinse with water several times until the water is clear (remove the fishy smell), and drain the fillets.

The third step, add a spoonful of salt to the fish fillet, knead it by hand, when the fish fillet becomes viscous, pour some beer into a small amount after gelatinization, which can further remove the fishy smell and make the fish fillet more tender.

Step 4: Beat an egg in a bowl, leave the egg white, pour it into the fish fillet, grasp it with your hands and mix evenly, so that the fish fillet is coated with egg white, the egg white can make the taste of the fish fillet more tender, and the color is brighter and whiter, and it looks more appetizing.

The fifth step, add an appropriate amount of starch to the fish fillet to grasp and mix evenly, and then pour a small amount of edible oil to grab and mix, the protective film of starch and water can ensure that the moisture of the fish fillet is not lost, and the fish fillet will be fresh and tender, which is the correct way to marinate and starch the fish fillet.

Step 6: Pour an appropriate amount of cooking oil into the pot, heat it to fifty percent hot, pour the chopped fish bones into the pot and fry it to make it fragrant, pour half a pot of boiling water after the surface is browned, add an appropriate amount of boiled fish hot pot base, add some green onions and garlic, and boil over high heat.

Step 7: After the fish bone broth is boiled, take out the fish bones to leave the fish broth, throw the marinated fish fillets into the pot, quickly separate them with chopsticks to prevent sticking, and when the fish broth is boiled and the fish fillets are cooked, you can turn off the heat.

Step 8: Pour everything in the pot into a large bowl, sprinkle a handful of chopped green onions and chopped coriander, boil a spoonful of hot oil and pour it on the fish fillet, and the tender and delicious [boiled fish fillet] is ready.

-- Food Tips] --

Cut the fillet, the fillet cut out with an oblique knife is larger; When marinating fillets, salt and beer are good at removing the smell, while egg whites and starch make the filletss more tender, so these four things are indispensable.

When boiling fish fillets, you can't add salt anymore, because salt has been added twice during marinating, and there is a lot of salt in the base of the boiled fish hot pot, and the taste will not be light.

The fish fillet is very thin and easy to cook, so you don't need to cook it for a long time, after the fish soup is boiled and boiled for another 10 or 20 seconds, the fish fillet has the most tender taste when it is just rolled up, and the taste will be old when you cook it again.

This is the correct way to make double pepper fish fillets, explain in detail how to marinate fish fillets, and the fish filletsare smooth and tender without fishy smell.

Share 3 ways to marinate sashimi, which is really super delicious.

In this way, the marinated fish fillet is tender and smooth.

Ingredients: Appropriate amount of fish fillet, a pinch of salt, 1 teaspoon (5ml) of cooking wine, half an egg white, 1 teaspoon (5ml) of thick sweet potato wet starch

1. Wash and drain the fish fillets, absorb the surface water with a clean cloth, put a little salt in the fish fillets, and pinch them with your hands until they are 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 grasping and pinching until all wrapped 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.

1. Clean the pickle barrel: the new barrel should be soaked in river water for two days, soaked in plant ash water for 2 hours, then washed with water, and then wiped with leeks or radishes to remove the smell and dry for later use;

2. Fish selection: select more than 250 grams of cyan carp and put it into the basket, put it into the river for a day, so that the fish can be rinsed with water, drain the feces and the sediment in the gills, and drain the water;

3. Soak salt: put the fish into another basin, evenly rub the fish body with fine salt, and then spread it in the basin layer by layer, and put gauze on the basin mask to prevent flies from spawning and deteriorating;

4. Brewing sweet wine: In the process of salting the fish body, sweet wine is brewed at the same time. It is brewed with high-quality glutinous rice according to the conventional method of the number of pants;

5. Preparation of pickled dregs: with glutinous rice as the main raw material, glutinous rice is steamed, spread out, sprinkled with a little soil nitrate, red yeast rice, Sichuan pepper, sweet sake lees, cumin, garlic, chili powder noodles, crushed ginger, Huoxiang powder, white wine and an appropriate amount of salt, all stirred and mixed evenly into pickled grains;

6. Barreling: first spread the pickled grains into the pickling barrel 2 cm, pick up the salted raw fish, spread it on the barrel dregs, and then put the pickled grains centimeters on the fish, so that the fish lees are alternately laid until the paving is completed, and the barrel mouth is left 20 cm, and then the brine of the original pickled fish is sprinkled, and then the pressing plate is pressed.

Ingredients: 1 black fish, salt to taste, 1 teaspoon white pepper, 3 teaspoons starch, 1 egg white, water to taste.

1. Remove the head of the fish, tilt the knife and slice off the bones, leaving the net fish.

2. Rinse the fish with water, wash it, the knife is inclined 40 degrees, start to slice the fish from the tail, the direction is the blade towards the tail, and slice into a fillet.

3. After slicing the fish fillet, put 1 tablespoon of salt to scrub and rinse with water to make the fish fillet crystal clear.

4. Marinate the fillets with salt, white pepper, 1 egg white and 3 teaspoons dry starch.

5. Mix evenly with your hands and marinate for 20 minutes.

When marinating fish fillets, be sure to put NYS powder first, then put loose meat powder, and finally put other seasonings, and the order cannot be reversed; There is no limit to the time it takes to marinate the fillet, preferably longer. It is best to melt NYS powder with a little water before use, and then add it to the fish. You can also mix directly without adding water; When marinating, you can also add an appropriate amount of ethyl maltol or bonito meal to increase its flavor.

Fish fillet, with yellow croaker or mackerel as the main ingredient. Pound the fish into a thin paste, add a small amount of salt and condiments, stick an appropriate amount of potato flour, and then grind it into a thin skin and cut it into thin strips, which is the fish noodles; When cut into chunks, it is called a fillet. Cook in a pan and remove to cool.

When cooking, add diced meat, shrimp, green onions, pepper and other condiments, and boil in the soup. Its color and fragrance are good, tender and crispy, and it is suitable for cooking and stir-frying.

Boiled fish, sauerkraut fish, fragrant fish and other dishes are popular all over the country. Fish dishes are very popular among people, but everyone is troubled when cooking fish fillets, because the fish is easy to break if heated carelessly, or lose a little crispness of its own, and it is easy to shrink and become smaller. After many experiments and researches, the author has developed a new method of marinating fish fillets.

Prepare the ingredients: fish, salt, peppercorns. According to the principle of three taels of salt for a pound of fish, put salt and peppercorns into the pot and fry them.

Wash the outside of the fish before dissecting it and wipe the inside of the fish with the fish's blood. Spread the fried salt evenly all over the fish's body, especially in the gaps of the fish's head, so as not to spoil easily. When all is done, put the fish in a clean container.

After a week, turn the dough and marinate for another week. <

Ingredients: some meat, some fish. Excipients: appropriate amount of salt, appropriate amount of Sichuan pepper.

According to the principle of three taels of salt for one pound of fish, put salt and peppercorns into the pot and fry them so that it is easier to penetrate and absorb.

You can use grass carp and grass carp over 10 catties. The fish is large and thick, so the outside is washed before being dissected, and the inside of the fish is smeared with the blood of the fish, so that the marinated fish is red.

Evenly spread the fried salt all over the fish's body, especially the cracks of the fish head, so as not to spoil easily. Wipe all the prepared salt, mainly on the inside, and if there are fish scales on the outside that are not easy to penetrate, wipe a little less.

When all is done, put the fish in a clean container. After a week, turn the dough and marinate for another week.

Side dishes: black fish fillet, lettuce (fish bone) Zhiju, bean skin, ingredients: green onion, ginger, garlic, hot pot base, millet spicy, Sichuan pepper, dried chili, egg Tutorial:

1 Put the fish fillets on a plate, sprinkle with an appropriate amount of salt, grasp it with your hands until it is viscous, rinse it with water and control the moisture2 Put the processed fish fillets into the plate, add an appropriate amount of cooking wine, ginger, egg whites, and salt, stir and marinate for ten minutes3 Pour oil into the pot, fry the fish bones on high heat until golden on both sides, take out 4 Pour oil into the pot, green onions, ginger, garlic, peppercorns, dried chili peppers, and hot pot base ingredients and stir-fry until red oil comes out, add an appropriate amount of water, chicken essence, and salt5 Pour the fish bones and side dishes into the pot, boil until you mix and change for three minutes, and then remove them, Put it in the prepared dinner bowl and spread it over low heat for 6 years, the soup base is slightly boiling, slowly pour the fish fillets into the pot, and stir the fish fillets gently for about 30 seconds; After one minute, pour all the prepared minced garlic, green onions, Sichuan peppercorns, and millet spicy into the fish fillet.8 Heat the oil and pour the oil to burst the fragrance

The marinating method of the fillet is as follows:

1. Grasp the fish fillets with a little salt, cooking wine, cornstarch and a egg white, and marinate for 15 minutes.

2. Put the fish fillets into a bowl, add egg white, refined salt, green onion and ginger juice, monosodium glutamate, dry starch, mix well and starch, and refrigerate for half an hour.

3. Put the chopped fish fillets with minced ginger, cooking wine, salt, a little sugar, pepper, monosodium glutamate, or some soy sauce to marinate for 1 to 2 hours to make it flavorful.

4. Slice the fish obliquely into thin slices, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to evenly coat the fish fillets with a layer of egg pulp.

The marinating method of the fish is as follows:

The first step, a grass carp, scrape off the scales in advance, cut the thickest part of the back of the grass carp, remove the internal organs, gills and other parts that cannot be eaten, and remember to remove the black membrane in the belly of the grass carp.

The second step, the grass carp is cleaned, if you want to wash it must be dried before it can be pickled, you can simply wipe the dirt on the surface without washing, prepare an appropriate amount of salt and peppercorns, and put it in the wok together.

The third step is to fry on low heat for a while, fry the salt until it is slightly yellow, and the peppercorns exude fragrance, turn off the heat, let it cool completely, and evenly apply it to the fish, paying attention to every corner to apply.

The fourth step is to put the seasoned fish into a large container without water and oil, press the fish with a heavy object, marinate for 3-5 days, remember to turn it over every day, and take it out after the fish is marinated and flavored.

The fifth step, do not wash, hang it directly, put it in a sunny place to dry, about a week, the fish is tight, you can take it back, you can chop it into pieces, store it in bags, put it in the refrigerator, and eat it as you go.

Cooking tips

1. Preserved fish can be washed or not washed, the color of the fish meat is more red and bright after pickling, and the taste is better, the washed fish is more clean and hygienic, but if the fish has been washed, remember to control the dry water, and the surface should not be stained with raw water, otherwise the fish will easily deteriorate, which you can choose.

2. Cut a knife in the thicker place of the fish, in order to make it more convenient to taste, salt and pepper fried in advance, the fragrance is fried, and the pickled preserved fish is more fragrant, but if you want to be lazy and not fried, it is completely okay, generally 10 catties of fish can be put 3 taels of salt, the salt is enough, the fish will not be easy to spoil, and the time for marinating the fish should not be too short, otherwise it will not taste good.

3. Drying preserved fish, if the weather is good, 7 days is enough, but if the weather is bad, it needs to be extended appropriately, because the fish will drip oil during the drying process, so it is recommended that you can pad something under the bottom to avoid dirty ground.