Marinating egg whites when making sauerkraut fish can make the fish more tender, why?

Egg whites soften the meat and lock in moisture in the fish, so when marinated with egg whites, the texture of the fish will be more tender and juicy. Fillet starch starching and egg white marinating can make the fish more tender, forming a film on the surface of the fish, which is not easy to break when cooked in the pot. Don't put whole eggs in it, because after adding the yolk, the soup will be cloudy and unsightly.

Scrape off the scales of the fresh fish, remove the black membrane of the gills, fish viscera and fish belly, then put it in clean water, cut the fish fillet in half from the position of the fish bone with a knife, cut the fish fillet into thin slices about cm thick with an oblique blade, put it in a bowl, and then soak the fish fillet in clean water for about 10 minutes until the blood water in the fish body is completely cleaned, and then control the water to dry it for later use.

Giving children a proper diet of fish is very helpful for supplementing protein, and most of the fish have spines. If my child is not at ease eating, I will choose to use pangasius.

Cook with dragon fish. Sauerkraut fish or tomato fish are both good choices. Of course, this sauerkraut fish is very popular with adults and children in my family.

If you want to give it to your child, you can put less chili pepper to make the food more suitable for your child's appetite, and master the skills of sauerkraut fish in detail. This soup is delicious.

Continue to add an appropriate amount of salt to the fillet.

Cooking wine, ginger, stir well in one direction, then add an egg white, continue to stir well in one direction, and then add a small amount of starch to evenly coat the fish fillets with a layer of starch and set aside. When making sauerkraut fish, add some "starch and egg white" to the sauerkraut fish, the sauerkraut fish is tender and delicious, and it tastes particularly delicious without a fishy smell.

Cool the oil in the pan until it reaches seven layers of heat, then add the minced garlic and pepper to the pan.

Continue to sauté the chopped sauerkraut in the pan until fragrant, continuing to add plenty of stock to the pan.

Then add pepper and chicken bouillon to the pan.

Stir well and bring the soup in the pot to a boil over high heat. After the soup in the pot is boiling, put the sliced fish in the pot, bring the soup in the pot to a boil, then pour it out and sprinkle with the appropriate amount of chopped green onion and coriander.

Because the egg white has a softening effect, it can lock in the moisture in the fish, and the fish marinated with egg white will be very delicious, very tasty, very juicy, and especially tender.

Because egg whites can lock in the moisture of the fish and can also change the taste of the fish, marinating the fish with egg whites can make the fish very tender.

Because egg whites lock in moisture in the fish and make it softer, sauerkraut fish is a delicious delicacy.

Put the fish head and fish bones in the stir-fried wok into the stir-fried sauerkraut, add boiling water, boil and add a larger amount of salt, pepper, sugar and a small amount of liquor, boil over high heat, boil for 5 minutes on low heat, add more boiling water, put cooking oil in the pot, put the sauerkraut in the oil and fry until fragrant, add ginger, green onion and garlic and stir-fry until fragrant, add water, add fish bones after the water boils, cook for 3 5 minutes on high heat, take out the sauerkraut and fish bones and put them in the basin, add salt, chicken essence and pepper to season the soup.

2 catties of grass carp, 200 grams of sauerkraut, 100 grams of kimchi radish, 50 grams of pickled ginger, 30 grams of pickled pepper (the kind of mountain pepper), 1 bottle of beer, egg white, starch, salt, sugar, pepper, oil and hot water, and then put the sliced fish fillets in a large bowl, and then you can add a small amount of salt, a small amount of egg white, pepper, cooking wine, water starch to grasp evenly and marinate for a while. The starch and egg whites should not be too much when starching the fillet.

Add white pepper, cut the fish head and bones, boil the high heat to make the sugar milk white, put down the fish fillets with good taste and good pulp, turn off the heat and simmer for 2-3 minutes after boiling. Sprinkle garlic and chopped green onions on top, pour hot oil, and the sauerkraut fish that comes out of this way is delicious and delicious, and then use a knife to put the middle part - the fish body against the fish bones to slice the fish meat on both sides of the fish bones into two large pieces, cut the fish bones into small pieces, wash them and put them in a bowl for later use; [Note at this step: It is best to cut the fish head in half, so that it is easy to taste and cooked.]

After slicing into large uniform slices, rinse and drain them with water, put them in a larger container, add an appropriate amount of salt, cooking wine, cornstarch and egg whites to marinate and knead in one direction. Wait until the fish fillets are fully starched, absorb the water, add a small amount of oil and grasp well, and then set aside. Grass carp is rich in protein, unsaturated fatty acids, phosphorus, copper, selenium and other nutrients, which have the functions of anti-aging beauty, cardiovascular protection, nourishing and health care.

Pre-marinated fillet. Wash the sliced fish, marinate it with cooking wine and light soy sauce, and add egg white (or wet starch) to starch it for later use. The fish head and bones are also marinated in cooking wine and light soy sauce for about 20 minutes.

Egg whites have the effect of softening the meat and locking in the moisture of the fish, so marinating it with egg whites when cooking sauerkraut fish will make the fish more tender and juicy.

It should be the effect of enzymes, we usually use tender meat powder or cornstarch to marinate meat to make the meat more tender, they also have papain in it, which is a substance that makes meat more tender, and egg whites contain enzymes, so the effect is the same.

I think the reason why marinating egg whites when making sauerkraut fish can make the fish more tender is because egg whites contain some special ingredients that can make the fish more delicious.

To make sauerkraut fish, keep in mind a few tips: in addition to adding starch when marinating the fish, you also need to add egg white, which solves the problem that the fish becomes more and more tender, and the moisture of the fish can be firmly locked. Remember to bring the fish to a simmer because the fish is very thin, so the benefit of this is that the fish is not only more tender, but also not afraid of being crushed, making the fish tender and delicious.

The steps of sauerkraut fish: prepare a fresh carp, after the fish is completely cleaned, along the backbone of the carp on both sides of the meat shreds, to make sauerkraut fish is a piece, do not have a whole piece to stew, otherwise it is not delicious. If you want to be more delicious and beautiful, you can cut it into colorful butterfly slices, that is, the first knife is cut into the case of the fish, and then cut into sections in the process of cutting the second knife, and cut it into slices immediately if it is troublesome.

Chop the remaining fish bones and set aside them for a while. Put the fish in a bowl, put in the edible salt, rice wine, white pepper, start to grasp and mix, until the sticky chemicals occur, then put an egg white to grasp and mix, and then put a small amount of tapioca starch to grasp and mix, so that the fish will be solved, put aside for later use.

Take an appropriate amount of sauerkraut, clean it up several times, cut it into sections, mince garlic, cut dried chili pepper into strips, mince ginger slices, and cut green onions into green onion segments. Give oil in the stir-fry pot, the remaining oil should be more, put in the green onion and garlic, chili dry stir-fry in the pot, and then pour in the sauerkraut and stir-fry, fry dry and tender and serve for later use. Chop the fish head and fish bones in a pot and fry them, then add appropriate boiling water and bring to a boil.

Add edible salt, white pepper, white sugar, monosodium glutamate seasoning, put in sauerkraut, keep red and cook for a while, the juice can be white and fragrant. Put out the chopped pepper fish head, fish bones, sauerkraut and a small amount of soup, adjust the heat and put in the fish, wait for the fish fillet to white, you can scoop up the fish, put it on top of the sauerkraut, and then pour in a small amount of fish head soup. Finally, the fish is topped with minced onions, garlic and dried chili peppers, and boiling oil is poured on top of the pot, so that a delicious sauerkraut fish is ready.

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Yes, you need to pay attention to two points, first, you only need to marinate with egg whites, you don't need egg yolks, and the taste will be better; The second point is to pay attention to the egg whites can be added with an appropriate amount of cornstarch to make the taste more tender.

Of course, it is possible, and it is also a very good practice to make the meat more tender, you need to pay attention to the marinating time, and you need to pay attention to the choice of fish.

I think so; When making sauerkraut fish, it is necessary to choose high-quality fish, clean it in advance, marinate it in advance, remove the fishy smell, and put in an appropriate amount of green onions, ginger and garlic.

In autumn, the weather becomes cooler, and you can make all kinds of soup pot dishes! As a representative of the new Sichuan cuisine, sauerkraut fish combines various advantages such as the freshness of the fish meat, the sour aroma and appetizing of the soup, and the pickled pepper can also be added in an appropriate amount according to personal taste, and the slightly spicy taste is more greasy and refreshing. However, the main ingredient of this dish is still fish, and the process of selecting and processing the fish will determine whether the sauerkraut fish is delicious or not.

1. What kind of fish to choose?

Generally speaking, freshwater fish with tender meat and few spines are suitable for sauerkraut fish, such as common grass carp, silver carp, black fish, pincer fish, and eel are common species for sauerkraut fish.

The fresher the fish used for sauerkraut fish, the better, and it is best to make it freshly killed. Because one of the highlights of this dish is that the fish is tender, and refrigeration and freezing will inevitably affect the taste of the fish, making the fish pink and woody, and no matter how good the marinade and soup are used, such fish cannot be saved.

Fish meat needs to be cut into thin slices, so individual fish should be bought large, and it is generally not recommended to be less than two or three catties. It mainly uses large pieces of fish meat on the sides of the fish's body, cut into thin slices one centimeter thick.

2. How to pickle?

Before adding to the soup base, the raw fish needs to be marinated to make the marinade taste better and more delicious.

Drizzle the slices with a little cooking wine, salt and chicken essence, grasp well with your hands, and let stand for 20 minutes; During the grasping process, pay attention to the gentle force, so that the seasoning is even, do not squeeze the fish fillet too hard, it will destroy the taste of the fish.

In addition, salt is added in this step only to avoid the inside of the fish being light and tasteless, and the real seasoning is the sauerkraut soup, so don't add too much salt, if you put too much, it will easily cause the fish to turn firewood.

Then add an appropriate amount of egg whites, cooking oil and sweet potato starch to evenly adhere to the surface of the fillet. In this way, the preparation of the sashimi is completed.

3. Boiled fish in sauerkraut soup.

The last step is to cook the fillets in the sauerkraut broth.

Some people will choose a bagged base bought in the supermarket, add water directly to boil, put the fish fillets in and cook them, and put the fish head and fish bones in it together.

If you don't prepare the base, you only need to take a small amount of peppercorns and pickled peppers (you can not add them if you don't eat spicy), stir-fry them in an oil pan, then pour in the cut sauerkraut and fry the aroma, then add water to boil, put in fish fillets, fish skulls and cook for five or six minutes to sprinkle green onions out of the pot.

This home-cooked dish is simple to make, and is characterised not only by the delicious fish, but also by the unique flavor of the sauerkraut soup. The ingredients are also very conventional, and the average family kitchen can try to make them!

First of all, cut the fish into slices, add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, pepper to the fish, stir well, and then marinate for 15 minutes, so that the marinated fish will be more flavorful and the taste will be better.

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1. Appropriate amount of pickled fish, appropriate amount of dried pepper, garlic, ginger, vinegar, appropriate amount of soy sauce, salt, monosodium glutamate, sugar, and a little pepper. 2. Soak the pickled fish in cold water overnight to remove excessive saltiness. Wash the soaked fish pieces and set aside.

Chop more garlic and ginger and prepare the dried peppers for later use. 3. Heat oil in a pot, add fish pieces and fry until golden brown on both sides. Wash the pan and heat the oil again, add the garlic and ginger and stir-fry until fragrant.

Turn off the heat and add the dried peppers and stir-fry until fragrant. Add pepper and sugar and stir-fry evenly4, add fish pieces and stir-fry evenly. Dip each piece of fish in a chilli.

Add half a bottle of beer on high heat so that the beer is as tall as the fish. 5. Turn both sides and cook for 5 minutes to make the fish more flavorful and tender. Put some soy sauce and vinegar to taste before cooking, and put the soup on a plate.

1. After the fish is cleaned first, make a few more incisions in the fish. 2. Sprinkle salt on the cut fish, and the salt should be smoothed evenly. Pour in cooking wine, a small amount of white vinegar, these are deodorized.

Then put in an appropriate amount of light soy sauce to extract freshness, and you can also put a little bit of dark soy sauce. Finally, put white sugar, white sugar is to keep the fish more tender and delicious, so white sugar must be put in. 3. Sprinkle with chopped garlic and green onion and mix well, and the masking time is 30 minutes.

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You can marinate with some pepper, Sichuan pepper, powder, salt, five-spice powder, and never put soy sauce when cooking fish.

I think it's best to put a little sugar in the marinated fish to make it taste better.

Eggs are a common ingredient on people's daily dining tables, and they can make many delicious delicacies, which are commonly steamed, boiled, and fried. Today, the third sister will share with you a few new ways to eat eggs, in fact, they are very simple, as long as you follow the steps I said, even if you are a novice, you can make delicious eggs, let's talk about the specific methods! If you like to eat, you can check it out!

Eggs can be said to be a very versatile ingredient, in addition to boiled eggs, scrambled eggs, etc., there are also egg custard, egg paste and other methods. Of course, there are many eggs when stir-frying. In addition, eggs can be used to make a variety of cakes.

Eggs can also be used to make desserts such as chicken cakes. So, eggs are really omnipotent, how many practices do you have to say? I'm sorry, but that's really hard to count.

First, peel the hard-boiled eggs and make a few gentle cuts on top to make it easier to absorb the flavor. Put an appropriate amount of oil in the pot, heat it at about 180 degrees and boil the eggs in water (drain the water, or wipe the surface of the eggs without water, it will be very bad), and fry until the surface is slightly wrinkled and golden.

It's also very simple, with us often. The [chili scrambled eggs] eaten are basically the same, but there is more lean meat in it, but here in Hunan, there are really many people who like to eat scrambled eggs like this, which can be said to be very delicious to eat, and the cost is not expensive, it can be regarded as a relatively common Hunan dish!

If the baby is small, you can also stew eggs, these are not enough, my favorite is scrambled eggs, scrambled eggs with tomatoes, pepper eggs, oyster stewed eggs, etc., it can be said that every household cooks and stir-fries with the most ingredients, but also very nutritious, supplement protein. It's my favorite, get five or six spicy green peppers, one red spicy. Pepper, 3, 4 eggs stir well, then prepare some ginger, garlic, small yellow wine, thirteen spices.

First, put the stirred eggs into the pot and fry them, and when they are seven or eight minutes cooked, put down the ginger, garlic and chili peppers and stir-fry them for one or two minutes, turn off the low heat and add salt and soy sauce.