Handmade spiny fish, spiny fish practice

Funny spiny fish.

Age: Suitable.

Year. Length of time: approx.

Minute. Event Environment: Indoor. Event Preparation:

One piece of cardboard per person.

A number of shredded pieces of color cardboard.

One scissors, glue stick, and oil-based pen per person.

The cultivation of children's hands-on ability in paper-plastic activities.

Educational Feasibility Analysis:

The wisdom of young children is at the tips of their fingers.

Being active is the nature and psychology of young children.

Studies have proved that there is a direct relationship between hand movements and thinking activities, and that people have information about their hands.

From the hand to the brain, and the brain to the hand, the hand is the appearance of the brain, and the hand can support the brain.

The active activities, the dexterity of the mind, the ingenuity of the mind, in the play to do the children's intelligence has been opened.

Hair. 1) Stimulate children's interest and establish children's confidence in hands-on operation.

2) Full consideration.

The age characteristics of the children, choose the appropriate teaching content.

c) Gain a sense of success for the difference.

Levels of children provide opportunities and conditions for performance.

4) Exhibit the reproduction of the works in order to seek.

Deep development. Activity process:

Create situations to arouse children's interest.

At the beginning of the activity, the assistant teacher first led the children to interact, and the bishop entered the classroom and greeted the children.

Huh: Hello children, the teacher is late today because there are too many people on the bus.

Have the children ever taken a bus? What have you seen on the 0 bus? 2. The teacher demonstrates how to make a bus.

Guide the children to fold the paper, separate the front and body of the car, and paste the seats on the body. 3. Children do it themselves, and teachers tour to guide them to help young children 4. Make spiny fish.

To make a good bus, the teacher uses a stapler to order the front and rear of the car in the form of magic to make a spiny fish, let the children cut it into a circle with shredded paper, make the eyes of the fish, and then paste the tail of the fish, and the children can use an oily pen to draw patterns on the eyes and tail of the fish. 5. At the end of the activity, the teacher summarizes.

Carry the finished spiny fish on your head and let the children feel the fun of making it themselves.

Oops, it's that simple! You draw a pattern of a stinging fish, then cut it out, and you can attach some gems, and you're perfect! You're stupid, it's so simple.

Ingredients: 10 crucian carp, 4 slices of ginger, 1 green onion, 4 cloves of garlic, 1 star anise, 15 Sichuan peppercorns, 2 dried chili peppers, 1 tablespoon of cooking wine, half a spoon of dark soy sauce, 2 tablespoons of vinegar, 2 tablespoons of sugar, 10 grams of flour.

1. Remove the scales, gills and internal organs of the small crucian carp, cut off the fins, wash and set aside, sprinkle with flour, and hang the fish evenly on the batter.

2. Slice green onions, ginger and garlic, add cooking wine, dark soy sauce, vinegar, sugar, dried chili peppers, mix with the sauce and set aside.

3. Heat the oil in a wok, put more oil appropriately, and fry the fish on both sides until golden brown.

4. After the pressure cooker is heated, put the fried fish into the pressure cooker.

5. Pour in the juice and let it sit for about 10 seconds.

6. Add water, half foam the water over the fish, cover the pressure cooker, bring to a boil over high heat, and simmer for 20 minutes.

Open the lid after a few minutes, if there is too much soup, you can reduce the juice on high heat until the soup is thick, turn off the heat to prevent cooling.

8. Delicacies out of the pot.

If you don't know how to remove the bones of the fresh fish, steam the fish for about 10 minutes. Then remove the meat from the belly of the fish. The fish maw is full of long bones, which is easy to take.

After that, mash the fish with chopsticks or a spoon and add some soup. It can also be mixed in rice porridge. If you can slice fresh fish, the method is almost the same, that is, the slices are good and then cooked, so that the taste will be better, and the nutritional value is actually no different.

How to make <> fish bones delicious and simple There are 4 steps, fish bones can be made: sausage fish bones matsutake soup, fish bones cod porridge, steamed fish bones, the following are the specific operation steps of sausage fish bones matsutake soup:

Steps.

Prepare the sausage. <>

Open the bag and rinse the sausage. Put it in a pot and steam it over high heat for 15 minutes.

Prepare the ingredients. <>

The steamed sausages are cooled and cut into slices to make soup, and the fish bones need to be soaked for 10 hours and torn into strips by hand. Frozen matsutake mushrooms are thawed and torn into strips by hand.

Put the chicken broth. <>

Put a bowl of chicken broth in a pot, bring to a boil, and then put the matsutake fish bones into the pot to cook the soup.

Sprinkle with condiments. <>

Add a pinch of salt and chicken essence before cooking. end

Ingredients: 300 grams of dragon fish, 100 grams of sauerkraut, 1 egg white, 6 slices of ginger, 15 grams of green onion, 5 pickled peppers, 20 grams of minced garlic, 6 dried chilies;

Excipients: 10 grams of Sichuan pepper, 7 grams of starch, 3 grams of white pepper, 3 grams of refined salt, 10 ml of cooking wine, appropriate amount of cooking oil, appropriate amount of clear soup;

Production steps: 1. Wash 300 grams of dragon fish, cut it diagonally into thin slices with a thickness of 3 to 5 mm, and put it in a bowl;

2. Add 3 grams of salt, 3 grams of white pepper, 10 ml of cooking wine, 1 egg white, 7 grams of starch, grasp and marinate for 10 minutes;

3. 100 grams of sauerkraut cut into small pieces for later use;

4. Pour 30 grams of cooking oil into the wok, turn on medium heat and heat the stove, add 15 grams of green onions, 6 slices of ginger, 20 grams of minced garlic, 6 dried chili peppers, and 10 grams of Sichuan peppercorns, and stir-fry to create a fragrance;

5. Add sauerkraut and stir-fry until fragrant, pour in the clear broth, turn to high heat and cook for about 5 minutes;

6. Put in the fish fillet, skim off the foam, add 5 pickled peppers, turn to medium heat and cook for 3 to 5 minutes until the fish turns white, then put it in a bowl;

7. Boil an appropriate amount of hot oil, pour it on the fish fillet, and serve.

There are two steps to make a fishbone diagram: analyze the cause of the problem and draw the fishbone diagram.

1. Analyze the cause of the problem structure.

a. According to the problem point, select the layer method (such as man-machine-material method environmental measurement, etc.);

b. Find out all possible causes (factors) for each category according to brainstorming.

c. Classify and sort out the elements identified and clarify their affiliation.

d. Analyze and select important factors.

e. Check the description method of each element to ensure that the grammar is concise and the meaning is clear.

Key points of analysis: a. When determining the major factors (big bones), the on-site operation generally starts from the "man-machine-material method environmental measurement", and the management problems are generally from the "personnel, time, and place" level, which should be decided according to the specific situation;

b. The large cause must be described in neutral words (not good or bad), and the medium and small reasons must use value judgments (such as...).bad); c. When brainstorming, you should find out all the possible causes as much as possible, not just what you can fully control or are doing. As for the causes of people, it is advisable to start from the perspective of actions rather than thoughts and attitudes;

d. There is a direct cause-problem relationship between the medium cause and the characteristic value, the small cause and the medium cause, and the small cause can be analyzed to the point where the countermeasures can be directly taken;

f. When selecting important reasons, there should be no more than 7 items, and the reasons should be marked at the very end;

Drawing process. a. Fill in the fish head (described in a bad way), draw the main bone b, draw the big bone, and fill in the main cause.

c. Draw the middle bone and small bone, and fill in the small and medium-sized factors.

d. Use special symbols to identify important factors.

Key points: When drawing, ensure that the large bone is at an angle of 60 degrees with the main bone, and the middle bone is parallel to the main bone.

I don't know if I can help you.

1. Use a professional deburper or fish bone tongs. These tools can quickly find the bones on the ingredients and easily remove them.

2. Use a table knife. Place the fish on a cutting board and gently scrape off the thorns with a knife. This method requires a certain amount of skill and patience, but it works well.

3. Tweezers sterilized with alcohol. Gently pull out the fish bones with tweezers. This method works well for larger fish bones and smaller spines.

4. Use scotch tape. Attach the scotch tape to the flesh of the fish and gently pat it to let the bones stick to the tape. This is a simple and easy method that works well with smaller fish bones.

5. Soak the fish in cold water for a while. Doing so makes the fish bones hard and prominent, making them easier to find and remove. Care must be taken when handling fish to avoid injuring your fingers.

Herring Processing:

First clean the blood in the fish belly, then remove the gills, and then cut the head and tail with a knife, while patting the fish body, pull out the fishy line, and the other side is also operated. Then cut off the fins and use a knife to starve the fish slices along the keel.

First clean the blood in the fish belly, then remove the gills, and then cut the head and tail with a knife, while patting the fish body, pull out the fishy line, and the other side is also operated. Then cut off the fins and slice the meat along the keel with a knife.

Then cut straight at the vertebrae, cut until the skin of the fish comes out and then it is 90 degrees, draw a figure 7, and then cut a knife in the opposite direction, so that the fish bone can be easily taken out, so that there are no fish bones on the whole piece of fish. On the other side, the same method was used to take out the Lingji fish bones, <>

Then slice the fish into fish fillets, put them in a basin and clean them, then marinate the fish fillets, add salt, cooking wine, two spoons of tapioca starch, knead them evenly, pour in cooking oil to lock in the moisture, and put them in the refrigerator to marinate for 40 minutes for later use.

Pour rapeseed oil into the pot, put in the fish head and stir until fragrant, then put in ginger slices to stir fragrant, then put in boiling water, the fish soup boiled with boiling water is fresher and whiter, cover the pot and bring to a boil over high heat, and simmer over medium-low heat for 20 minutes.

When the time is up, put in the fish fillet with the sauce. Bring to a boil over high heat, do not cover the pot, add two spoons of salt and a little white pepper to remove the smell, cook for two or three minutes to get out of the pot, and then sprinkle with chopped green onions to garnish and eat.

1.De-cooking is the removal of fish heads, bones, and bones after the fish is cooked or steamed. This method is more convenient.

2.The method of raw dismantling is to first cut off the head of the fish behind the gills, and then put the knife against the spine and pour it inward, with the belly of the fish facing outwards and the back facing inward, and the left hand grasps the upper half of the fish belly.

Batch half of the fish belly, the fish turns over, the knife is still running close to the backbone, the other half is also batched, and then the fish skin is facing down, the belly is facing the left, the oblique knife will be the fish bones to the batch, if you want to peel, the big fish can be cut from the middle of the fish, cut to the skin, the knife edge is attached to the fish skin, the knife body is pushed forward obliquely, and half of the fish skin is removed. Then grab the skin of the fish with your hand and batch the other half of the fish. If it is a small fish, the knife can be taken from the place where the skin and flesh of the tail are connected, and the fingernails can be pressed against the skin oblique knife and pushed forward to remove the skin.

If you want to make fancy dishes, such as eight-treasure stuffed fish, pocket fish, etc., you should take the whole fish deboning method. The method is: make the fish belly to the left and the back to the right to lie on the anvil, the knife sticks to the fish's back bone horizontally, deep into the fish belly, and cut off the connection between the spine and the ribs (do not hurt the skin).

Then the fish rolls over, opens the other end of the spine and flesh, cuts off the spine near the head or with a hoe, pulls out the spine, and cuts off the spine at the tail. Then put the belly of the fish on the pier with the belly facing down, turn over the fish meat, expose the ribs to the root end, put the knife obliquely into it, so that the ribs are separated from the fish meat, and after the ribs on both sides are removed, the head and tail still exist, and the middle section is boneless, and the fish shape is still intact and the boneless fish is still maintained.

The head of the fish is cut off in a straight line against the back of the pectoral fin. The pectoral fins are required to remain on the head of the fish. The fish head should be made as braised head and tail, head and tail soup, casserole fish head, etc.

The fishtail is cut off in a straight line against the tip of the anal fin. The anal fin is required to remain on the tail of the fish. Fish tail should be used to shake water, braised fish tail, etc.

The middle of the fish is cut off based on the backbone bone, and the backbone bone is required to remain in the middle of the fish's meat. It is suitable for fish fillets, fish shreds, etc.

The fish belly file is cut off according to the backbone, leaving no backbone in the belly, which is actually the part left after the fish head, fish tail, and fish middle are removed. It is suitable for braised belly stalls, bad belly stalls, etc.

Then what kind of fish are you going to divide, the general fish is to do this, first put the fish back to the right flat, use a knife to slice down the middle of the back to the cone, and then slowly slice the fish belly on the meat to the belly of the fish. One side is finished in turn with the same recipe for the other side to the fishtail.