There are several ways to chop fish, how to make fish meat not break up?

Fish balls and fish cakes are our home-cooked dishes.

Fish is the most delicate meat, the meat has no thick tendons, and the fibrous structure is not compact, which is the reason why fish is easy to break after cooking.

In addition, when cooking fish at home, it is often not properly controlled, which will also cause the phenomenon of "fish broken".

Since most of the food has poor thermal conductivity during the cooking process, and the roasted fish is mostly in the form of whole or block, if the cooking fire and the thermal conductivity of the food body are not coordinated, the desired effect cannot be achieved.

In view of the above factors, we should pay attention to the following points when cooking fish:

1.Before cooking the fish, fry the fish in the pan. If the fish is boiled, it should be coated with a thin layer of water starch and fried in the pan. When frying, pay attention to the oil temperature should be high and not low.

2.When cooking the fish, the fire should not be large, and the soup should not be too much. After the soup boils, it is necessary to simmer over low heat until the soup is thick and fragrant.

3.During the simmering process, stir the fish sparingly. To prevent the pan, hold the pan up and shake it gently.

4.When cutting the fish pieces, you should cut the fish along the fish spine so that the fish pieces are not fragile.

My experience is that the fish is slightly salted with salt after washing, about half an hour. What other friends said can also be used for reference, and the shovel is slightly wider.

First of all, the fish should be relatively fresh, and before the frying operation, you can spread a layer of flour on the surface of the fish (egg whites can also be used), so that the skin will be crispy and not easy to stick to the pan during the process of cooking the fish. In addition, the frying time should not be too long, otherwise the meat will be older, and the time of adding water to stew should also be controlled, and the fish will be easy to break if it is long. Hope to adopt

Wrap the fish in starch and fry it in oil until golden brown, so it won't crumble when it's done.

Don't overcook it, and want fresh fish, it's easy to break if it's not fresh You can slice it to make sauerkraut fish, or put it whole in a pan and fry it, then make juice, and finally drizzle

Teach you how:

1. When cutting the fish pieces, cut the knife in the direction of the fish bones;

2. Before stewing the fish, wrap the fish body with a layer of water starch, and then put it in a high-temperature oil pan and fry it until it is slightly yellow on both sides;

3. When cooking fish, the fire should not be large, the soup should not be too much, and the fish should be limited to just not over the fish, and the soup should be simmered over low heat immediately after boiling;

4. Use less spatula to turn the fish, in order to prevent the pot, you can hold the pot and shake it gently.

Hello, according to what you said, you should be making soup, if it is steamed, it will not break, and the fish will not be broken if it is fried in advance, no matter how you cook it.

If it is to cook fish soup I know a few tricks, the first fish to put oil and then put a few pieces of ginger, stir-fry a little, then put the fish to fry, fry until fully cooked, after both sides are golden, scoop up, and then pour out the oil just now, take a rag or wipe the bottom of the pot to wipe away, and then put the water to boil, and then put the fish, or before boiling water, put the fish directly let go of the water, boil for 10 minutes on high heat, turn to medium heat and cook until you feel satisfied with the milky white, I generally cook for 30 minutes, do not put salt in the cooking process, Cheng a bowl, Then put the appropriate salt in the bowl to drink, if it is not a non-stick pan, remember not to remove the fish scales when buying fish, don't be afraid of it sticking to the pan when frying, fry for a while on medium-low heat You shake the pan, the fish will float out, if the pot is not big enough, you can only shovel.

Fresh fish, generally no matter how you do it, it will not break.

Chop the fish into 3 cm 3 cm pieces, marinate the fish pieces with a little salt, ginger, garlic, rice wine and vinegar for 2 hours, and rinse in water for 2 minutes. Put clear oil in the pot first, put the fish pieces in when it is slightly hot, stir-fry it, add a little bean paste and water, add ginger, garlic, vinegar and a little sugar and monosodium glutamate after about 3 minutes on medium heat, then simmer for 10 minutes on low heat, add chopped green onions, and pour oil into the pot.

Preparation of ingredients. Ingredients: 350 grams of net fish (herring or grass carp) in the middle, braised fish pieces.

Ingredients: 50 grams of cooked bamboo shoots, 15 grams of wet starch.

Seasoning: 5 grams of minced ginger, 5 grams of green onions, 20 grams of sugar, 50 grams of soy sauce, 50 grams of monosodium glutamate, 30 grams of Shao wine, 60 grams of vegetable oil.

Steps: 1. Chop the fish into long cubes (about 5 cm long and 3 cm wide);

2. Heat the pot on a hot fire, put a small amount of oil in the pan, and fry the fish slightly;

3. Sprinkle minced ginger, cook wine and simmer slightly, add soy sauce and sugar to cook slightly, add a spoonful of boiling water, turn to low heat and cook the fish;

4. Collect the thick soup with a strong fire, sprinkle with green onions, add monosodium glutamate, thicken with wet starch, and pour bright oil out of the pot.

Precautions. To avoid touching the pan, heat the pan first, rub the pan with ginger slices and then add the oil, and then put the fish pieces after the oil is hot. To fry the skin side down, turn over the fish pieces and fry the other side after frying one side. When frying fish, you want.

Assorted braised fish pieces ** (20 photos).

Use low heat so that the fish is not easy to fry in the pan.

The fibre of fish is not as tight as that of poultry and can crumble if it is not cooked properly.

1) Fry it before burning. When the fish pieces are roasted, they are coated with a thin layer of flour and egg yolk liquid, which is fried clothes. When frying, the oil temperature should be high and not low, and the color of the fish body can be yellowed.

2) The heat of boiling fish should not be too large, and the water should not be too much, and it is advisable to submerge the fish in the pot slightly. Once the soup is boiling, switch to a simmer. The soup is thick and fragrant.

3) Try to turn as little as possible, when sticking to the pan, lift the pot and shake it gently or put it on a damp cloth to cool for a while.

4) When cutting the fish pieces, the knife should be cut in the direction of the fish bones. Before frying, put some vinegar and a few drops of wine in the fish pieces, and then let them sit for three to five minutes, so that the fried fish pieces are fragrant and flavorful.

5) When serving a plate, do not pick it up with chopsticks, but carefully pour it into a plate or use a spatula.

6) To prevent the fish from burning, do not add a lid or open a high fire, and pour the soup on the fish while burning, which can make the fish shrink and not burn.

Cutting fish into slices is not easy to handle, so let's teach you a trick. For fish, it can be said that it is an ingredient that we often see in our daily life, and there are many ways to do this, we can steam it or braise it. Of course, it's all up to us.

When making fish, only cut the fish into slices, so that it can be better into the dish, of course, cutting fish fillets is not so easy to operate, it requires good skills to be able to be fast, and not hurt the hand, to cut it successfully. So, what exactly are these tricks of it? Let's take a look.

Fish meat can be said to be very delicate, and the fiber is very short, which can easily destroy them.

When we slice the fish, we should first make their skin face down, the knife edge is not cut vertically, but diagonally, it is best to follow the fish bones in the fish, so that it is much more convenient to cut, and when you cut the fish fillet into the pot, make soup, and steam the fish, the shape of the fish is very complete. Let's show you how to cut grass carp. We first start with the tail of the grass carp and push the knife step by step along the direction of the grass carp's skull.

So we can cheat half a piece of fish? Of course. We can use some small knives to pick off the adhesions of a small part of the fish.

Later, we can also dispose of the other half in this way. Of course.

There is a very large bone attached to the two fillets and the head, and when we get the meat off the two sides, we don't need the rest in the middle. And the fish bone we cut it into several pieces and put it next to the fish head. Let's follow the two large slices of fish just now.

The texture of its internal body removed all the large spines from his body. After that, the meat is cut into slices according to the texture of their bones. Of course, it should be reminded that the fillets should not be cut too thinly, otherwise they may be cooked directly when they are cooked.

However, you can't cut it too thickly, because if it's too thick, the fish won't look particularly delicious. I don't know if you see it?

Isn't it particularly beautiful when I cut it into meat and put it in shape? Of course, if you use this method for the first time, you may be very rusty, and you may not be particularly good at the thickness of the fillet, but as long as you are proficient, you will be able to get familiar with it after cutting the fillet a few times in this way. Of course.

We should also be very careful when eating the fish after cooking, after all, the big spines have been removed, but the small spines are still inside, and if you are not careful to get it stuck in your throat, it will be very bad. Especially for children with babies at home, special attention should be paid when children eat this kind of fish.