Do you need pulp before boiling?

The practice of boiled fish fillet is detailed Cuisine and efficacy: Private dish Taste: Spicy Process:

Boiled Ingredients for boiling fish fillets: Ingredients: 150 grams of herring Accessories:

20 grams of egg white Seasoning: 20 grams of chili paste, 3 grams of salt, 5 grams of green onions, 2 grams of ginger ale, 1 gram of monosodium glutamate, 2 grams of starch (corn) Characteristics of boiled fish fillet: white, fresh and tender, high protein and no fat, most suitable for ** requirements.

Teach you how to make boiled fish fillets, how to make boiled fish fillets, and how to make boiled fish filletsWash the herring meat, use a knife to make large slices, put it in a bowl, add egg white, refined salt, green onion and ginger juice, monosodium glutamate, dry starch and mix and starch, and refrigerate for half an hour; 2.Put water in a wok and bring to a boil, pour in the fish fillets, drain after a while, put it in a basin, and serve it with a small plate of Maggi chili sauce.

Tips-Food Restraint: Herring: Herring should not be eaten with plums; Herring should not be fried in beef and mutton fat; Do not eat with nepeta, atractylodes, and atractylodes.

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

That's for sure, cooking wine, salt, eggs, and corn starch are generally used to starch the meat, so that the meat can lock in the fresh flavor and moisture, so as to achieve a fresh and tender taste.

It must be pulped, otherwise it will be very old and not delicious.

When cooking porridge, we put the stirring spoon in the pot and do not take it out. Then close the lid because the presence of the spoon changes the direction of the flow of liquid in the pot, plus the spoon will not cover the lid completely, leaving a small opening, which will reduce the problem of the pot overflowing. You can also place two chopsticks flat on top of the pot to form a mat between the lid and the pot.

When cooking porridge, you can add two drops of oil to the pot to prevent the pot from overflowing. Because the density of oil is comparatively smaller, when mixed with water, it floats in the upper layer of water, separating the water from the air. The boiling point of oil is higher.

When the water temperature reaches 100 degrees Celsius, the water boils, but it has not yet reached the boiling point of the oil. This layer of oil can effectively inhibit the boiling of water, so that the rice soup will not produce a lot of foam and run out.

If you want to shorten the cooking time, you can soak the rice for a period of time before cooking the porridge to make the rice soft, so that the rice grains can be easily boiled into a pulp when cooking the porridge. When cooking porridge, do you choose to use short round rice or long long rice? The viscosity of polished rice is greater than that of long rice, so the porridge cooked in this way is also more viscous and tasty.

This problem should not be conducive to the boiling of the soup, because stirring will dissipate heat and make the boiling come more slowly.