How to eat fish floss, how to make salmon floss delicious?

How to make it: 1. Cooked fish.

Remove the head of the fish (make the head of the fish with chopped pepper), remove the tail fin meat and side fin meat (these parts are rich in fat and can be made into spicy fried fin edges).

Go to the side fins. Spicy roasted fintail.

Steamed fish (about 15 minutes, be sure to cook thoroughly, easy to remove bones), and synchronize the uneaten big fish at home at this time (tips: when selecting fish, wash it slightly, remove the sauce, and prevent the pan from sticking when frying fish floss).

Steamed fish. Steamed.

After cooling, peel and remove the bones (when deboning, you should follow the direction of the fish, gently crush, pay attention to the fish bones piercing your hands, perennial wild fish fish bones are very hard). Tip: If fish floss is given to children, the thorn picking work must be more careful.

Peel the skin, and some red meat can also be removed.

Fishskin. Fish.

Crushed and deboned. Fish skin can be made of fish skin jelly, method, put the fish skin in the pot, add water to the end of the fish skin 1 cm high, add an appropriate amount of salt, pepper, cooking wine, cover and simmer over low heat for about 30 minutes, if the soup is too thin, you can turn on high heat and drain slightly, but pay attention to the bottom of the pot. The fish skin soup is cooled to form fish skin jelly, which has a good taste.

Boil the fish skin jelly. Fish skin jelly.

2. Stir-fry fish floss.

Put a little base oil in the pot, put the fish meat into the pot and stir-fry gently, when there is no soup, you can put in minced garlic and shallots (onions are also OK), add an appropriate amount of salt and pepper, (pay attention to the seasoning of flavorful fish), and continue to stir-fry over low heat. I use a non-stick pan with a temperature control of about 120 degrees, and the effect is good.

Stir-fry with patience and keep pat loose small fish pieces. Pay attention to the bottom of the pot batter, feel the bottom of the paste and add a little oil. About half an hour or so, the fish floss turns pale golden yellow, when the hand is not in a ball, you can put in sugar, and spray some white wine, stir-fry a few times, turn off the heat.

After spreading the fish floss and cooling, it can be refrigerated, and it is better to freeze it if you do more.

Start stir-frying the fish floss.

When slightly dry, add seasonings, minced garlic and shallots.

During the frying process, pat loose the small pieces of fish.

Finished fish floss. Homemade fish floss is nutritious and safe, and it is a good supplementary food for people living fast.

Fish floss can be eaten as a sandwich with eggs. The preparation of the egg fish floss sandwich is as follows:

Ingredients: 3 slices of bread, appropriate amount of fish floss, appropriate amount of salad dressing, 2-3 eggs, appropriate amount of lettuce.

1. Fry the eggs and set aside.

4. Spread fish floss on top of the salad dressing, and a thick layer is delicious.

5. Spread another layer of bread on top of the fish floss. Place 1-2 fried eggs on top of slices of bread.

6. Spread an appropriate amount of lettuce and lettuce on top of the eggs.

7. Place the last slice of bread on top of the lettuce

8. Flatten the bread and cut the edges. Finally, cut in half from the middle.

9. The egg fish floss sandwich is completed.

Fish floss can be eaten as a sandwich with eggs.

The preparation of the egg fish deficit finger pine sandwich is as follows:

Ingredients: 3 slices of bread, appropriate amount of fish floss, appropriate amount of salad dressing, 2-3 eggs, appropriate amount of lettuce.

1. Fry the eggs and set aside.

<>3. Spread the salad dressing evenly on the bread slices.

4. Spread fish floss on top of the salad dressing, and a thick layer is delicious.

5. Spread another layer of bread on top of the fish floss. Place 1-2 fried eggs on top of slices of bread.

6. Spread an appropriate amount of lettuce and lettuce on top of the eggs.

7. Place the last slice of bread on top of the lettuce

8. Flatten the bread and cut the edges. Finally, cut in half from the middle.

9. The egg fish floss sandwich is completed.

Wash and slice the salmon.

Slice the lemon and spread on a plate.

Spread the sliced salmon on top of the lemon.

Then spread lemon on the salmon and marinate for ten minutes to remove the fishy smell, when I made it, the lemon was a little too much, the fish was a little sour, and the mothers could put less when they made it.

Put the salmon in the pot and steam for 15 to 20 minutes, put two slices of lemon when steaming, but remember to take it out after five minutes, the fish will be a little sour after a long lemon steaming time.

Take a portion of salmon and puree it with a variety of vegetables.

The outer part of the socks is mashed with a grinding bowl, and it is not too broken without grinding.

Pour it into the pot and stir-fry over low heat, and stir-fry over low heat.

When the salmon is fluffy, pour it into a grinding bowl and grind it again, and when grinding, you find that the fish is not particularly dry.

Pour it into a non-stick pan and stir-fry again, be sure to simmer until the fish is dry.

Preparation of salmon floss.

Ingredients: 1 kg of chilled fresh or pure fresh salmon, half a spoon of salt, 1 spoon of sugar, 2 spoons of cooking wine, 1 spoon of soy sauce, a little walnut oil, a little shredded green onion and ginger.

1. Cut the salmon into small pieces, remove the skin and thorny parts, mix the fishy shredded green onion and ginger and cooking wine and steam for 5 minutes.

2. Pour out the water from the steamed salmon, and at the same time break it with chopsticks and pick out the ginger and green onions.

3. Put the walnut oil low into the pot, pour in the salmon and stir-fry, because the meat is wet, be sure to stir-fry quickly over low heat.

4. Add seasoned salt, sugar and soy sauce and stir-fry for 20 minutes.

Salmon fish floss is rich in vitamin C, vitamin D and other vitamins, rich in minerals, such as calcium, iron, zinc, magnesium, phosphorus, etc., is a good supplement to the body needs of various nutrients, is to relieve work pressure and some discomfort of the body, salmon for stroke, diabetes is a good auxiliary role. The cod liver oil and vitamins contained in it are very good for teenagers who are growing and developing, which can enhance Li Hu's body immunity and promote brain development. Salmon floss can also be eaten directly as a snack to supplement nutrients while eating.

Eating it regularly is effective in reducing the incidence of high blood pressure, cholesterol and heart disease.

<> salmon floss is so delicious.

Method. 1.Steam the salmon in an electric pot first.

2.Once steamed, take it out and let it cool, then tear the salmon into small pieces by hand.

3.After the oil is heated, the salmon will be torn into small pieces and flaked.

Enter. 4.Turn down the heat, crush the flaky salmon fillets with a spatula, and pour in the seasonings.

5.Mix the seasoning with the salmon floss before cooking.

The salmon floss is ready.

Method: After the salmon is steamed, the fish meat is minced, and the fish is fried in rock sugar after the oil pot is put into rock sugar until it melts. Add the peeled minced salmon meat and salt, stir-fry over low heat until crispy.

Spread the sautéed salmon floss over the rice and drizzle with mayonnaise. Cons in the pachini rice finish!

Method. Prepare a piece of fresh salmon, wash it with water, wipe it dry with a paper towel, spread the salmon with shredded ginger (spread shredded ginger to remove the fishy smell Put it in an electric pot (one cup of water in the outer pot), steam it (such as **) Pick up the salmon meat, remove the part of the fish bones and skin, and take the part of the fish Drop it into a chopper or juicer or grind the fish, and you can use a spoon and chopsticks to crush it without a shredder Keep stir-frying, keep stir-frying....When the fish is dry, it will gradually look like fish floss, and then the prepared soy sauce + sugar will be stir-fried.

The process takes about 20 minutes and the fish will turn golden brown. It's time to get out of the pot.

Ingredients: 800g herring.

Seasoning: 10 grams of cooking wine, 10 grams of green onions, 5 grams of ginger, 5 grams of salt, 10 grams of soy sauce, 10 grams of sesame oil, 10 grams of sugar, 10 grams of peanut oil.

How to make fish floss:

1.Remove the scales, head and tail of the herring, cut it into two pieces and wash it, put it in a bowl, put it in rice wine and refined salt; Remove the roots of the green onion, wash, mince half and cut half into sections; Wash the fresh ginger and cut it into slices, mince half of it; Put the green onion and ginger slices into the fish bowl, put the pot on the fire, steam it with a strong fire, after steaming, take out the fish bowl, remove the green onion and ginger slices, remove the fish bones, peel off the fish skin at the same time, pour the fish meat into a clean cloth bag and squeeze it dry.

2.Put the wok on the fire, heat it, pour in sesame oil, add minced green onion, minced ginger, soy sauce and sugar, and stir-fry into a sauce.

3.Heat the wok on the fire, pour in peanut oil, make the bottom of the pot stick to the oil, after the oil is hot, put the fish into the pot and spread it, roast it slowly with a simmer, and keep stir-frying, wait for the water to dry, the fish fiber is fluffy and fluffy, quickly pour the sauce made of minced ginger, green onion, sugar, sesame oil, soy sauce, etc., and then stir-fry until dry, and let it cool.

Although it is very time-consuming, it is not bad, and the taste is similar to that bought in the store when I was a child, but it is much purer! Let's talk about how! I use mackerel, one is because there are fewer spines, and the other is because it is divided in the unit, which is more convenient to melt first, and it must be thoroughly dissolved, otherwise it will be fishy, and it should be better if it is fresh fish!

I started it at noon and did it at night. Peel the skin, remove the bones, remove the thorns, then smear a little salt and simmer for half an hour. When I did it this time, my grandfather first broke the fish, and I didn't chop it with a knife, so I patted it a little, and the meat was still large.

However, it turned out that this method did not make it preferred. Steam it in the pot, about three or four minutes, the first time I did it, it was steamed for ten minutes, the time was a bit long, and some places were a little dry, not ideal. Heat the non-stick pan without too high a temperature, break up the steamed fish with chopsticks, and pour it into the pot, which is similar to fried shrimp skin powder, but at first you have to turn it a little more frequently, you can put a little less oil, or you can leave it alone, I put a little bit.

Fry to the end of the start to dry, because of the long steaming time, some of the fish meat sticks together, fry the time to keep getting it, break it, until it becomes golden brown, pour it out with a rolling pin to roll into powder, on the line, eat it feels a little hard, but in the mouth for a while it will be soft, because I plan to give happiness in the porridge to eat, so I feel that there is no problem, while rolling again to give happiness a little bit of taste in the mouth, happiness is still very supportive of my work, actually made a loud sound, said"Not bad, it's very fragrant," and he smiled at me while eating, which was fascinating! To sum up, I plan to do it again next time: It is best not to break the meat before steaming, the minced meat is easy to get old when steamed, and it is easy to be uneven when it is fried.

The effect is not good, if it is very even, you can not roll it out. The steaming time must be short, and the meat should be cooked a little, because it has to be stir-fried, so you don't have to worry about it being undercooked. But the taste is still very fragrant, if adults eat it, you should be able to put some cooking wine sugar and other seasonings, to the happiness did not add so much, only a little salt.

Fish floss is a golden-brown fluffy seasoned dried product made from fish muscle.

1. Raw materials:

1 large yellow croaker 1000 grams, 15 grams of green onions, 10 grams of ginger slices, 3 grams of refined salt, 25 grams of Shao wine, and grams of monosodium glutamate.

2. Preparation method: 1) After the fish is cut and washed, the head is chopped, the bones are removed and the skin is removed, the clean meat is put in a basin, salt, wine, green onion and ginger are added to the basket and steamed with a strong fire until it is fully cooked, and the juice is drained.

2) Heat the wok over low heat, add the fish, sprinkle with monosodium glutamate, stir-fry with a spatula, fry until the fish is fluffy, and it is ready.

Remove the head and internal organs of the live crucian carp, clean it, and marinate it in cooking wine for 30 minutes.

Steam for 15 minutes and let cool.

Peel off the shark fin and stir-fry in a nonstick pan until the fish is browned.

After cooling, use a wall breaker to lightly beat it into a velvet shape.