How should we solve the problem of loose meat every time the fish is made?

Every time the fish is made, the flesh is relatively loose, which must be caused by not being fried or not mastering the heat. Don't be in a hurry to flip the fish in a hot oil pan, and when the skin is hard and a little golden in color, turn it over and fry it in oil, so as to avoid the fish from becoming loose due to the loss of the skin. Some people will say if I am steaming fish instead of frying fish, or making fish soup, braised fish.

What should I do? Next, I will teach you how to make steamed fish, which is delicious and not loose. <>

After all, when steaming fish, it is not too oily, so it is impossible to make the fish golden brown on both sides to prevent the fish from loosening, but it is completely possible to prevent this by mastering the heat.

Step 1: Prepare a carp, a few slices of ginger, a number of green onions, prepare shredded chili peppers according to personal taste, if you have a special tempeh for steamed fish at home, it will be better to make the fish more delicious, and also prepare cooking wine and cooking oil.

Step 2: Clean the fish first, and then change the flower knife, you must remove the fish scales before changing the flower knife, because the fishy smell of fish scales is relatively large, many people are not used to eating it, of course, if you can accept the taste of fish scales, you can also do not need to go to the fish scales, more authentic. <>

Step 3, stuff ginger and green onion into the belly of the fish, because the belly of the fish is a place with a strong fishy smell, put these things can effectively remove the fishy smell, and apply a layer of cooking wine on the surface to remove the fish. At this time, the surface can be evenly sprinkled with some edible salt.

Apply another layer of oil, pay attention not to put too much oil, and apply a layer lightly, especially the bottom of the bowl can be slightly more oiled. People who like to eat coriander can also put some coriander on the surface of the fish, and this can be put out of the pot before putting it.

Step 4Put the plate containing the fish into the steamer and steam it for about 10 minutes, all of them are paid attention to in these 10 minutes, it must be steamed on high heat for 10 minutes, and after steaming for 10 minutes, you can turn to low heat, and then simmer for about 5 minutes to get out of the pot<>

As you can see, I emphasized that the first 10 minutes of steaming the fish should be over high heat, which is also to prevent the fish from becoming loose by controlling the heat. Because the fire can not only remove the fish, but also make the surface of the fish more compact, the skin of the fish will harden slightly after high temperature, which can effectively prevent the fish from becoming loose.

You can oil the fish in advance and fry the surface of the fish until golden brown and crispy, and then cook it, so that the meat quality of the fish is very good.

When making fish, the fish is marinated and then sprinkled with a layer of starch, which makes the fish very firm.

When making, you must first remove the fishy smell, you can add some cooking wine and edible salt to the surface, and then put it in the steamer to steam for about 10 minutes, first steam with high heat, and then simmer for 5 minutes without loosening.

Many netizens are very fond of eating fish, and when cooking fish at home, they often find that the fish meat is easy to fall apart. A whole piece of fish will be very delicious, but if the fish is loose, it will not taste perfect. If the meat is loose, it will lose moisture and taste like dregs.

Therefore, netizens can learn how to deal with it, as long as it is handled properly, then the fish meat will not be loose, on the contrary, it will be very tender and delicious. Cut the fish into the right size pieces and marinate it before making it, paying attention to the amount of salt used, as too little salt will cause the fish to loosen. <>

Marinate in advance, add salt and then add the appropriate sugar, which will make the fish taste more delicious. Netizens can try to make braised fish.

Before making braised fish, you can put the fish in the oil pan and fry it, so that it tastes more delicious after being made. Fry the fish.

When you want to coat the fish with flour and starch in advance, grasp it well and then put it in the oil pan and fry it. Be careful to control the heat when frying the fish, otherwise the fish will easily get fried. <>

After the fish is fried for the first time, the fish can also be fried again, and the fish that has been fried twice will be tighter and will not be loose. After the fish is fried, remove it to control the oil, then add a small amount of oil, chili garlic paste and various fragrant ingredients to the pot, and add appropriate water, when the water boils, you can put the fried fish into the pot. Put the fish in the pan and stir-fry quickly to allow the fish pieces to absorb the soup quickly.

Frying fish is very important, as long as it is fried in place during the process of frying the fish, then no matter how you stir-fry, there will be no looseness. When the fish has absorbed the soup in the pot, it can be directly removed from the pot, and since the fish is marinated with salt and sugar at the beginning, there is no need to add other salt to flavor it. Therefore, the most important thing when making fish is to fry the fish, and fry the fish at the very beginning, so that there will be no loose fish meat in the subsequent production process.

It may be that you stew the fish for too long, so the meat will be particularly loose, you can add some thickening when you stew the fish next time, not too long, so that the stewed fish tastes very delicious, and the meat is also very firm.

The production time of this meat should be reduced, and the heat should be controlled as much as possible, it is likely that the production time is too long, so the meat will be loose.

The best thing to do is to rub it with egg wash before frying so that the fried fish doesn't come loose.

You can pinch loose meat by hand and put it on a plate, or you can knead such meat into a fish ball.

You should pay attention to the length of the fish stew, but you should also try to maintain the integrity of the fish, and do not stir-fry too much during the preparation process, so as to avoid loose meat.

This situation must be due to the fact that there is no starch coating on it when it is made, so coating it with a layer of starch can better lock in moisture.

Grouper is a low-calorie, high-protein and high-quality edible fish, which is promoted as one of the "Four Famous Fish in China" in Hong Kong and Macao, and is the lowest precious fish species in the warm water soluble coastal sea. Grouper protein content is very high, especially the body must have a very high amino acid composition, and the fat rate is relatively low, but also contains a large amount of electrolyte solution positive ions, vitamin D, vitamin D, etc. The collagen fibers in the fish fillet are rich and colorful, and can promote the production of collagen cells, and it is called "the fish of beauty and skin care".

Therefore, grouper is praised by everyone and is known as an excellent delicacy, with high demand and relatively expensive.

This fish is delicate and delicious, and the restaurant is a bit expensive, and it can be easily made at home with zero foundation. The most common method in grouper restaurants is steaming, which preserves the pure aroma of the fish to the greatest extent. Everyone also knows that this dish is a little expensive in the restaurant, and it feels a little unaffordable, so the cheapest and most affordable way is to make it yourself at home.

This not only ensures that the ingredients are up-to-date, but also avoids a lot of expenses, which is a time when you have to be frugal. This classic dish introduced by friends today, even if you are a novice cook, you can easily make it at home, so that everyone is vigilant and amazed, and there is a great feeling of being a taxi for three days.

1. Remove the gills and internal organs of the red grouper and clean it up.

2. Add 1 gram of salt, 10 grams of rice wine, 15 grams of green onions, and 10 grams of ginger slices to the prepared red grouper, marinate for 30min to remove the fishy flavor and enhance the flavor. No matter how fresh and beautiful the fish species is, there is also a certain fishy smell, so it is recommended to marinate it, remove the fishy smell, and let the flavor in, which is also the principle of making fish.

3. The grouper meat is delicate and delicious, and it does not need too much seasoning at all. Prepare about 100 grams of seafood soy sauce in advance. Take a part of the green onion root and cut it into extra-fine Beijing green onions; Cut fine ginger slices and fragrant section reserved.

4. Pour a certain amount of cold water into the pot and boil it to maintain its popularity. Pick out the ginger and garlic from the marinated red grouper, put it in the steamed fish plate, put it in the basket and steam, and steam it for 5-6min according to the size of the fish head.

5. Immediately put out the steamed fish plate, pour out the carbonated drink stored in the plate, this carbonated drink has a certain fishy smell, be sure to throw it away. Wipe the surface of the dish with a clean cotton cloth or toilet paper, and pour the prepared seafood soy sauce over the surface of the grouper.

6. Put the small slices of Beijing green onions, extra fine ginger slices, and Xianglai segments into the surface of the fish.

7. Pour 30 grams of cooking oil into the pot, boil it to a hot point, about 200 degrees, when there is a little kitchen fume, pour the ginger and garlic shreds with boiling oil, and the steamed grouper will be completed with the strong fragrance.

8. Enjoy the food while it is hot, the taste is the best, whether it is very simple. This kind of fish is delicious and delicious in restaurants, and novices can easily cook soup dishes at home. As soon as this dish was served, relatives and customers immediately cast their eyes in surprise, and they tried their best to raise their vigilance, and they felt a great sense of being a taxi for three days.

The smell of fish is delicious, and a piece of praise is solicited for praise"! Haha, the poem is my fiction.

Remove the gills, internal organs, scales and scales of the fish, cut a few knives on both sides, remove the white fishy line, add green onion and ginger, add white pepper, and marinate in cooking wine for 30 minutes.

First of all, the fish should be scaled and slaughtered, the black membrane in the abdomen and the black membrane in the skull should be cleaned, and the blood in the fish belly should be cleaned.

I know how to cook fish, the coarse fish is suitable for frying, if the meat is very delicate, it is recommended to take it to steam, it is very delicious.

Summary. 1) Cut the fish into large slices with a thickness of 1 cm, add cooking wine, salt and pepper, mix well and marinate slightly. Place the flour or flour, eggs (beaten) and breadcrumbs on separate plates.

2) Dip the marinated fish fillets in flour or white powder, eggs (beaten), breadcrumbs, and prepare for frying. 3) "Frying oil" is heated, (about 300 grams of oil, and the actual consumption is about 150 grams). The oil temperature should not be too high, put the fish fillet and fry it for about 2 minutes until the fish pieces are slightly yellow, control the oil, put it into the oil pan for the second time and fry it again, the oil temperature can be slightly higher than the last time, fry until golden brown and the meat is cooked, take it out, cut it into pieces and put it on the plate.

1) Cut the fish into large slices with a thickness of 1 cm, add cooking wine, salt and pepper, mix well and marinate slightly. Place the flour or flour, eggs (beaten) and breadcrumbs on separate plates. 2) Dip the marinated fish fillets in flour or white powder, eggs (beaten), breadcrumbs, and prepare for frying.

3) "Frying oil" is heated, (about 300 grams of oil, and the actual consumption is about 150 grams). The oil temperature should not be too high, put the fish fillet and fry it for about 2 minutes until the fish pieces are slightly yellow, control the orange wax and control the oil, put it into the oil pan for the second time and fry it again, the oil temperature can be slightly higher than the last time, fry it until it is golden and round and smooth and the meat is cooked, cut it and put it on the plate.

This makes the fish very fluffy!

Don't just know how to use water for fish stew! Learn this secret, the fish is smooth and tender, add one more treasure when a few are not enough to eat stewed fish, tips for stewing fish, how to stew fish better, methods and steps of stewed fish, what seasonings to add to stewed fish, beer stewed fish, I hope this life trick can help you.

This is the correct way to boil fish, do a good job of the key steps, the fish meat is smooth and tender without fishy smell, it is worth collecting Gourmet boiled fish Boiled fish Boiled fish skills.

Fish, widely distributed in the waters of the world, are rich and diverse, some can be ornamental, some are edible. We mainly eat freshwater fish, including grass carp, crucian carp, carp, etc. Moreover, fish is rich in nutritional value and is important for various minerals and vitamins that our body needs.

The meat of fish is lean and does not contain much fat, so you don't need to worry too much about eating it.

In addition, fish is high in sodium, which plays a great role in maintaining the balance of minerals in our body. Not only that, the fish can be cooked in a variety of ways, it can be stir-fried, it can be braised in a braised sauce, it can also be grilled, and it can be used to make soup. No matter how you make it, drink soup or eat fish, the taste is very delicious.

But what should you do with the delicious fish before cooking?

Most people love to eat fish, but the work of handling it before cooking it can be a headache. Moreover, if it is not handled well, it will also affect the taste of the fish. Let's teach you some ways to deal with fish!

Fish almost always have scales, which are like the shell of a fish, which are large and hard. We get rid of it habitually. Therefore, the first step in dealing with fish is to clean the scales of the fish, and everyone is used to scraping the scales with a blade, which is relatively fast.

However, this method is more likely to injure the hand and is not safe enough. Therefore, it is recommended that you go to the market to buy a special scale scraper, which is simple and safe.

Clean the scales on both sides of the fish, scrape the scales, and rinse the fish with running water to remove any residue left on the fish. Then cut off all the fins of the fish with scissors, including pectoral fins, caudal fins, dorsal fins, anal fins, and pelvic fins. These fins are also stiff and not easy to chew.

In addition, the most important part is the gills, which are an important part of the fish, through which the fish breathe, and the gills are the place where the fishy smell is the strongest, so it is important to clean them.

The gills can be cut off with scissors, and when cutting, pay attention to the sharp bones in the gills, so be careful when handling them to prevent injuries to your hands. The last part to be cleaned is the fish maw, which contains a large amount of internal organs, and is first cut with scissors from the part close to the anal fin and along the direction of the pelvic fin.

Then it is necessary to dig out the internal organs of the fish, all the internal organs must be cleaned, and the fish gall bladder must not be broken, the green internal organs are the fish gallbladder.

Fish gallbladder plays an important role in the digestion of fish, but it contains bitter juice, once the fish gall bladder is broken, the bitter juice inside will penetrate into the fish belly, thus affecting the delicious taste of the fish. After digging out the internal organs, rinse the fish belly back and forth with running water for a while. Bruises sticking to the belly of the fish will have a fishy smell and should be cleaned as well.

In this way, a fish will be cleaned, and if you are worried that there will be a fishy smell, you can soak it in cooking wine after cleaning. About half an hour is enough. What do you think? Not only is it easy to process the fish this way, but the fish is delicious enough!