How to make stir fried yuanyu? How to make fried fish elements

Stir-fried yuan fish method.

Defrost and dice the fish, add chicken essence, white pepper, sugar, salt, and egg white until the seasoning is absorbed.

Add water, starch and cooking oil and marinate for 10 minutes.

Cut the bell peppers into cubes of the same size as the diced fish, and mince the chives and garlic.

When the fish turns white, add green onion and minced garlic, cook cooking wine and light soy sauce and stir well.

Pour in the diced bell peppers, hook the water starch and quickly stir evenly to get out of the pot.

Braised soft-shelled turtle Ingredients】 Main and auxiliary ingredients: 1250 grams of soft-shelled turtle, 200 grams of pork tenderloin. Condiments:

5 shiitake mushrooms, 50 grams of cooked winter bamboo shoots, 2 slices of ginger, 1 green onion, appropriate amount of soy sauce, cooking wine, rock sugar, wet starch, a little monosodium glutamate and sesame oil, 500 grams of soup, 500 grams of peanut oil (about 50 grams). Method】 1Cut off the head of the soft-shelled turtle, control the bleeding, put it in a pot of boiling water and scald it, and remove the shell membrane.

Eviscerate and wash and cut into 3-3 cm pieces. Soft-shelled turtle skirt is used separately. 2.

Cut the pork loin into 3 cm cubes, cut the shiitake mushrooms into 4 pieces, and cut the cooked winter bamboo shoots into 2 3 cm slices. 3.Put the pot on the fire, pour in the soft-shelled turtle pieces, pork loin, and winter bamboo shoots when it is hot, and then drain the oil with a colander until it is six mature.

4.Leave the remaining oil in the pot, stir-fry it with ginger slices, pour in the oiled soft-shelled turtle, pork, winter bamboo shoots and soft-shelled turtle skirt, shiitake mushrooms, green onion knots, add soy sauce, cooking wine, rock sugar, collect low heat and simmer slowly until the soft-shelled turtle is ripe, pick up the green onion knots, ginger slices, tenderloin, and put the others in a bowl. The remaining juice in the pot is hooked with wet starch and poured on the soft-shelled turtle.

Features】 Meat is mellow and rich in nutrients. 【Key to production】 The soft-shelled turtle should be blanched in water, shelled film, and then oiled, and then slowly simmered over low heat.

50 kg of fish, 4 5 kg of starch, 1 kg of monosodium glutamate, 1 kg of refined salt, 1 kg of white sugar, 1 kg of minced fresh ginger, 1 kg of minced fresh green onion, kg of rice wine, add an appropriate amount of water.

Generally speaking, the processed net light fish, every 100 kilograms can be harvested about 70 kilograms of fish meat, when the ingredients can be seasoned to about double, the seasoned fish meat is used to produce fish balls, after the formation is directly fried for processing conditions of 180 200 After 2 3 minutes can get about 72 kilograms of finished fish balls.

How to make it.

Process flow: fish steak, meat picking, fine grinding, crushing, forming, frying, finished fish balls.

1.Fish Steak Treatment: The fish steak stored by the fish fillet is collected and cleaned once, the dirt is bleached, and the fish steak is quantitatively packed into a clean container for the next process.

2.Meat harvesting: the use of extrusion meat harvester, take the fish meat on the fish row, in order to improve the utilization rate of raw materials, generally after two or three repeated meat collection, the preserved broken fish bones can be used as feed treatment to poultry farms.

3.Mincing: The meat from the meat harvester is then ground through an orifice plate of 3 4 mm. Further fragmentation of fish tissue. In addition, some fish bones and broken spines can be removed at the same time as mincing, so as not to be mixed into the finished fish balls.

4.Crushing treatment: In essence, it is a kind of stirring and grinding effect on the fish, the finely minced fish is added to the crushing machine quantitatively for crushing, and various ingredients are added for seasoning treatment at the same time, and the crushing time of the raw minced fish is generally mastered between 30 and 45 minutes.

It is better to control the temperature of the crash at about 10. In the non-air-conditioned workshop in summer, cold water can be poured into the jacket of the crushing machine to cool down.

5.Forming: Add the seasoned minced fish into the feeding hopper of the molding machine, and then use the screw propeller to push the minced fish into the molding machine, and the orifice plate should be a little larger or smaller to adjust the orifice hole size. After squeezing out, scrape the fish balls directly into the oil pan by the bracket. It is then deep-fried.

6.Deep-fried fish balls: Generally use refined vegetable oil as well.

The temperature of the deep fryer is controlled at 180 200 for 2 3 minutes. When the fish balls are fried until the surface is firm, cooked and floated and golden brown, they can be removed from the oil pan and cooled before being put on a plate for transportation or processing. In order to save cooking oil, some units cook the fish balls in water first, and then drain the water and fry them, which has better elasticity but a slightly worse taste.

In particular, it should not be used to process canned food, because the umami taste and salt content of boiled fish balls cannot be controlled.

Quality standards. The color is light golden yellow, the shape is roughly uniform, there is a certain elasticity, there are no foreign impurities, and it has the taste and smell that fried fish balls should have.