How do you make dried fish skin delicious? How do you soak dried fish skin?

Method 1: Prepare the ingredients for stir-fried fish skin with green onion as follows: 300 grams of fish skin, 3 millet peppers, half a teaspoon of salt, a little chicken powder, 2 green onions, 3 slices of ginger, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and an appropriate amount of water starch The specific method is as follows:

Soak the fish skin and wash it clean, millet pepper and ginger slices, cut the green onion into sections for later use, put water in the pot and put ginger slices and green onions and cooking wine to slightly fly the fish skin, the fish skin flying through the water is slightly burned through cold water for standby, put oil in the pot, stir-fry ginger slices and green onions, put in millet pepper and fry slightly, add an appropriate amount of water, add a spoonful of more abalone juice, an appropriate amount of salt, chicken powder, light soy sauce, pour in the fish skin and cook for a while, hook the thin z, put in the green onion section to get out of the pot. Method 2: Prepare the ingredients for cold fish skin as follows:

300 grams of fish skin, 1 red pepper, 1 coriander, 3 cloves of garlic, a little salt, 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of chili oil, 1 tablespoon of Sichuan pepper oil, the specific method is as follows: shred the red pepper, chop the coriander, pat the garlic and chop it, then blanch the fish skin for 10 seconds, remove the ice water, drain the water, put it in the soup pot, put in the minced garlic, chopped coriander, shredded chili pepper, add a little salt, add 1 tablespoon light soy sauce, add 1 tablespoon of aged vinegar, add 1 tablespoon of chili oil, add 1 tablespoon of pepper oil, Then stir well! Method 3:

The ingredients for scalding the fish skin are as follows: 300 grams of fish skin, 1 pot of hot pot soup base, 1 green and red pepper each, 3 cloves of garlic, and an appropriate amount of steamed fish soy sauce The specific method is as follows: chop the green and red peppers, pat the garlic flat and chop, put them together in a bowl, stir-fry them with hot oil, then put in an appropriate amount of steamed fish soy sauce, stir evenly to make a dipping sauce, clean the fish skin, cut it into small pieces of uniform size, and eat it with blanched dipping sauce!

Method 4: Stir-fried fish skin with tempeh The ingredients are as follows: 500 grams of fish skin, 15 grams of Chaotian pepper, 30 grams of sharp pepper, 1 teaspoon of salt, 1 tablespoon of vinegar, 1 piece of ginger, 3 cloves of garlic, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and 2 tablespoons of tempeh

Cut the green and red peppers, peel the garlic and pat the petals, cut the ginger into diamond-shaped slices and prepare them, soak the fish skin in cooking wine and vinegar and water for 20-30 minutes, then scrub it clean with salt piece by piece, turn off the heat after the water boils in the pot, put the fish skin into the blanch for 30 seconds, remove it and then soak it in lemon ice water for 5 minutes, put oil in the pot, fry the garlic cloves and ginger slices, fry the tempeh until fragrant, stir-fry the green and red peppers, pour in the fish skin, pour in 1 tablespoon of cooking wine, quickly stir-fry evenly and get out of the pot!

Fry it, or mix it cold.

First, put the fish skin into a pot, add water, put it on a high fire, boil for about 45 minutes, and remove the sand. Then put it in 60 degrees hot water, cover the pot, simmer for 8 10 hours (if the water temperature decreases, the hot water should be replaced), take it out, and wash it with clean water. Put it in a bamboo basket according to the old and tender, immerse it in a pot of boiling water and boil, move it to a slight fire, cover the pot, and simmer for half an hour (hard can be simmered again).

Then take it out and rinse it in clean water a few times before use.

Lye. Soaking method: alkali to water fish skin alkali water ratio 20:

1. Say 100 grams of dried fish skin soaked 2000 grams, alkaline water soaked when repeated cleaning must be repeatedly cleaned, pH value about about cleaning, add 3 grams of white vinegar, comprehensive alkaline flavor swelling, boiling pot water, fish skin scalding, can exceed 5 seconds, horse into ice water, remember to set ice water (water to add ice cubes, ice water), to pour into the pot to blanch, to pour a small amount of every 60 grams to quickly soak for 30 minutes.

How do you soak dried fish skin?

2. The nutritional value of fish skin.

Fish skin is "sweet and salty, flat, and has a nourishing effect; In terms of dietary therapy, "fish skin" is rich in protein and a variety of trace elements.

Its protein is mainly collagen, which is a large molecule.

And the ingredients of mucopolysaccharides, which are good products for women's beauty, skin care, beauty and health care, medical studies have found that the white blood cells in "fish skin".

Leucine has anticancer effects. Fish skin is rich in protein and a variety of trace elements, its protein is mainly macromolecular collagen and mucopolysaccharide components, is a good beauty and health care products for women, medical research has found that the leucin - leucine in the "fish skin" has anti-cancer effect. Fish skin is rich in collagen.

You can first put the fish skin into the pot, add water, boil the water for about 45 minutes, remove the sand, and then put it in the hot water at 60 degrees, cover the pot and simmer for 8 to 10 hours, if the water temperature is lowered, you should change the hot water again, and then take it out and wash it with water. Put the old and young ones into baskets respectively, soak them in a pot of boiling water and bring them to a boil, then move to a slight fire, cover the pot and simmer for half an hour. If it's still hard, you can stuff it a little longer, then take it out and put it in clean water, and rinse it a few times.

How to soak the dried fish skin: Put the fish skin into the pot first and add water. Put it on a hot fire and boil, fatten for about 45 minutes, and then take it out and kill it.

Then put it in 60 degrees of hot water, cover the pot and stuff it for 8 10 hours, take it out, wash it with water, and put it in a basket according to the old and tender. Invade a pot of boiling water, bring to a boil and move to a slight heat. Cover the pot and let it simmer for half an hour, then take it out and rinse it in clean water a few times before use.

Dried fish skin can be soaked in cold water. Clean the dried fish skin, pour it into a basin, cover the fish skin with cold water, and soak for more than 3 hours before cooking.

Put the fish fillets in a pot, add cold water, put them on the stove, boil for about 45 minutes, and remove the sand. Then put it in 60 degrees boiling water, cover it, simmer for 8 10 hours (if the temperature decreases, you should change the boiling water again) and remove it, wash it with cold water. Press the old and tender bulk bamboo baskets, infiltrate into the pot of boiling water and boil, move to the slight fire, cover the lid, and simmer for 30 minutes (hard can be simmered again).

Then remove it and soak it in cold water a few times before applying.

Alkali small blisters.

1,000 grams of edible alkali and 5 grams of cold water

Alkali plus water fish fillet edible alkali ratio 20:1 said 100 grams of dried fish fillet soaked 2000 grams, alkali small water bubble when repeatedly cleaned up must be cleaned repeatedly, pH value up and down to clean up and down to add 3 grams of white rice vinegar comprehensive alkaline swelling rice pot water fish fillet hot between the hot can be more than 5 seconds horse put into the cold water remember to fix the cold water (water add ice cubes cold water), to pour into the pot to hot to pour a small amount of every 60 grams to quickly soak for 30 minutes to take out.

In general, cold water is used for soaking.

The method of identifying the quality of fish skin is mainly to observe the clarity, color and thickness of the inner and outer surfaces of fish skin.

It is commonly known as the sand-free side, no residual meat, no residual blood, no dirt, no holes, transparent fish skin, thick leather, white color, and no salty taste.

If the color is gray and salty, it is a defective product, because it is not easy to rise when soaked.

If the color is red, it has deteriorated and rotted, which is called oily skin and cannot be eaten.

The ratio of alkali to water fish skin alkali water is 20:1, saying 100 grams of dried fish skin bubble 2000 grams, alkaline water soaking when repeatedly cleaning must be cleaned repeatedly, pH value is about about 3 grams of white vinegar comprehensive alkaline flavor swelling pot water fish skin scalding can exceed 5 seconds horse into ice water remember to set ice water (water add ice cubes ice water), to pour into the pot to blanch a small amount of every 60 grams to quickly soak for 30 minutes, pick up, wash clean.

First of all, soak the dried fish skin, put the fish skin in a pot, add appropriate water and boil for 45 minutes, remove the sand from the fish skin, then add 60 degrees of hot water, cover the pot and simmer for eight to ten minutes, take it out and wash it with water and set it aside.

After preparing the fish skin, then prepare some accessories, 30 grams of coriander, 20 grams of peanut kernels, appropriate garlic and peppercorns, as well as vegetable oil, salt, monosodium glutamate, white sugar, etc., we can heat the oil pan, fry the peppercorns out of the fragrance and take them out.

Peel the garlic, wash it, mash it into garlic paste, wash the coriander, cut it into small pieces, then clip the fish skin into small strips, put it in a basin, add coriander, peanuts, salt, monosodium glutamate, vinegar, a little sugar, garlic mash and pepper oil, mix well and then put it on the plate.

The fish skin can also be put together with sauerkraut, prepare 100 grams of cucumber, 35 grams of white sauerkraut and 20 grams of lily, put oil on the pot, add salad oil, and then fry the sauerkraut in the pot until fragrant, add all the seasonings and stir-fry well, then add the fish skin, and finally add the cucumber and fry it a little to get out of the pot.

Dear, wait a minute, answer immediately.

Appropriate amount of light soy sauce Appropriate amount of cooking wine Appropriate amount of fish skin Appropriate amount of red pepper Appropriate amount of garlic Appropriate amount of persimmon pepper Step 1 The practice of stir-frying fish skin with double pepper All ingredients: fish skin, green pepper, red pepper Step 2 green pepper, garlic clove, peel; Remove the white tendons from the red pepper, cut into pieces, soak in water for a while to remove the spicy tasteStep 3, boil water in the pot, blanch the fish skin, pick it up and set asideStep 4, add oil in the pot, stir-fry the garlic clovesStep 5, stir-fry the fish skin, Step 6, pour in cooking wine, light soy sauce and stir-fry well, Step 7, add green and red peppers, stir-fry Step 8, add salt to taste.

It's both simple and delicious.

Method 1: Stir-fry the fish skin with green onions.

Prepare the ingredients as follows: 300 grams of fish skin, 3 millet peppers, half a teaspoon of salt, a little chicken broth powder, 2 green onions, 3 slices of ginger, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, and an appropriate amount of water starch.

The specific method is as follows: soak the fish skin and wash it clean, slice millet pepper and ginger, cut the green onion into sections for later use, put water in the pot and put ginger slices and green onions and cooking wine to slightly fly the fish skin, and the fish skin flying through the water is slightly burned through cold water for later use, put oil in the pot, stir-fry the ginger slices and green onions, put in the millet pepper and fry slightly, add the appropriate amount of water, add a spoonful of more abalone juice, an appropriate amount of salt, chicken powder, light soy sauce, pour in the fish skin and cook for a while, hook the thin z, put in the green onion section to get out of the pot.

Method 2: Fish skin salad.

Prepare the following ingredients: 300 grams of fish skin, 1 red pepper, 1 coriander, 3 cloves of garlic, a pinch of salt, 1 tablespoon of light soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of chili oil, 1 tablespoon of Sichuan pepper oil.

The specific method is as follows: shred the red pepper, chop the coriander, pat the garlic and chop it, then blanch the fish skin for 10 seconds, remove the ice water, drain the water, put it in the soup basin, put in the minced garlic, chopped coriander, shredded chili pepper, add a little salt, add 1 tablespoon light soy sauce, add 1 tablespoon of aged vinegar, add 1 tablespoon of chili oil, add 1 tablespoon of pepper oil, and then stir well!

Method 3: Blanch the fish skin.

Prepare the ingredients as follows: 300 grams of fish skin, 1 pot of hot pot soup base, 1 green and red pepper, 3 cloves of garlic, and an appropriate amount of steamed fish soy sauce.

The specific method is as follows: chop the green and red peppers, pat the garlic and chop it, put it in a bowl together, stir-fry it with hot oil, then put in an appropriate amount of steamed fish soy sauce, stir evenly to make a dipping sauce, clean the fish skin, cut it into small pieces of uniform size, and blanch the dipping sauce to eat!

Method 4: Stir-fry the fish skin with tempeh.

Prepare the ingredients as follows: 500 grams of fish skin, 15 grams of Chaotian pepper, 30 grams of chili pepper, 1 teaspoon of salt, 1 tablespoon of vinegar, 1 piece of ginger, 3 cloves of garlic, 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce, 2 tablespoons of tempeh.

The specific method is as follows: cut the green and red peppers, peel the garlic and pat the petals, cut the ginger into diamond-shaped slices and prepare, soak the fish skin with cooking wine and vinegar for 20-30 minutes, then scrub it with salt and wash it one by one, turn off the heat after boiling the water in the pot, put the fish skin into the scalding for 30 seconds, remove it and then soak it in lemon ice water for 5 minutes, put oil in the pot, fry the garlic cloves and ginger slices, fry the tempeh until fragrant, stir-fry the green and red peppers, pour in the fish skin, pour in 1 tablespoon of cooking wine, and quickly stir-fry evenly to get out of the pot!

How to make cold fish skin delicious? Here's the key trick, it's crisp and refreshing to make it tastier!

During the Southern Liang period in China, there is a book of medicine that records it"Fish skin"As a medicinal effect. By the Tang Dynasty, fish skin had become one of the tributes. Traditional Chinese medicine theory believes that "fish skin" is sweet and salty, and has a nourishing effect.

Cold sour and hot fish skin, the cool and sour fish skin and the yellow ginger shreds are intertwined, pick up a piece of fish skin to taste, the ice is cool and crisp, the ingredients are also just right, crispy and sour and spicy, "cool and slippery, slippery and fragrant", the taste is unforgettable.

Materials. Fish skin, coriander, green onion, ginger, garlic, chili, balsamic vinegar, light soy sauce, salt, sugar, pepper oil, sesame oil, sesame seeds.

The preparation of cold salad with sour and hot fish skin.

1. Remove the scales and wash the fish skin and cut it into thin strips, but don't cut it too narrowly, otherwise it will melt off after a long time in water.

2. Boil a pot of water, blanch the shredded fish skin after the water is boiled, quickly remove it after it is broken, rinse it several times under cold water to cool down the fish skin, drain the water and put it out for later use.

3. Prepare the ingredients, first rinse the green onion, ginger, garlic, chili pepper and coriander, the conventional is to shred the green onion and ginger, slice the garlic, and cut the coriander and chili into small pieces.

4. Put the above ingredients into a bowl with fish skin, and then add an appropriate amount of salt, sugar, sesame oil, pepper oil, balsamic vinegar, light soy sauce, and sesame seeds and mix evenly. You can also put some shredded cucumbers, shredded carrots, green and red peppers or peanuts according to your taste.

5. The refreshing and delicious cold and sour and spicy fish skin can be eaten!

Tips: Blanch the fish skin for too long, so as not to show signs of melting and affecting the crisp taste of the cold mix afterwards, and then shred the fish skin when it is cool.

It is best to soak hair in cold water. Then it will be soaked, and it will be used for stir-frying in about half an hour.

1. After washing the river fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, or put some bay leaves. After such treatment, the river fish does not have an earthy smell.

2. You can use half a tael of salt and 5 catties of water to soak the live fish in the salt water, and the salt water will be soaked into the blood through the two gills, and the earthy smell can disappear after one hour. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell.

3. There are two white tendons on both sides of the carp's back, which is something that creates a special fishy smell, pay attention to these two white tendons when slaughtering, and there will be no fishy smell after cooking.

4. When slaughtering fish, the blood of the fish can be rinsed as much as possible, and spices such as green onions, ginger, garlic and other seasonings can be added when cooking, and the earthy smell can be basically removed.