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Sizing method of fish meat

If 500 grams of fish is processed, it should be pickled with 50 grams of water combined with 6 grams of salt, 3 grams of chicken powder and 5 grams of monosodium glutamate, then add 1 egg white and 100 grams of cornflour for sizing, and knead it with warm water according to viscosity. This tender method can not only deal with lake fresh, but also can be used in beef and seafood. It is a very versatile tender formula.

In addition to the above two methods of sizing, there is a traditional way of sizing, that is, the use of sesame oil. Spread the fish fillet evenly with the right amount of seasoning and sesame oil, and then put it in a steamer for cooking. As the sesame oil itself has a natural lubrication, coupled with the right amount of seasoning, after the heat evaporates, the fish fillet will become soft and smooth, rich flavor, very delicious.

Slice the fish, then slowly slice the fish into thin slices, thin as far as possible, so that the taste is better; when starching the fish fillet, sprinkle some salt and keep rubbing until the sticky slime appears; then add some pepper and cornflour and rub it evenly again.

Starching: wash the fish fillet and add beer to marinate. According to the amount of fish, marinate for 5 to 10 minutes. Pour out the excess beer and squeeze out the water. Add salt and grasp it well with your hands until the glue of the fish fillet is scratched and the hand feels sticky. Add the egg white a little bit, and grab it with your hands until it is absorbed and add the next time, never pour it into the grab at one time.

It is not easy to cook fish by sizing and lubricating oil, as follows: the specific method of sizing is to rinse the fillets with clean water until they turn white, then drain the water and put them into the container, gently grab the seasonings such as salt and pepper, add the egg white of an egg, finally add the right amount of dry starch, and then marinate for 15 minutes.

Masters, could you tell me how to size the fish fillet to make it slippery and elastic? thank you

Drain the fish fillet and add a little pepper and salt and stir until slippery. Then add the right amount of salad oil and cornflour and stir well. In this way, the fish fillets are starched, and the starched fish fillets can be used to make boiled fish fillets and sauerkraut fish fillets.

In addition to the above two methods of sizing, there is a traditional way of sizing, that is, the use of sesame oil. Spread the fish fillet evenly with the right amount of seasoning and sesame oil, and then put it in a steamer for cooking. As the sesame oil itself has a natural lubrication, coupled with the right amount of seasoning, after the heat evaporates, the fish fillet will become soft and smooth, rich flavor, very delicious.

Small skill fish fillet must be cut evenly, the cut fish fillet should be washed with water, and then soaked in water for a few minutes, which can not only remove the blood and fishy smell of fish fillet, but also make the fish fillet more white and tender. When the fish fillet is starched, it must be stirred in one direction, stirring a little longer, and stirring to the top, so that the fish fillet will taste slippery and delicious.

Step 2 [add starch and egg white]: add seasoning to the fish fillet, then add starch and egg white, which mainly make the fish fillet more "smooth". At the same time, starch and egg white are also used to "lock" the taste and moisture of the fish fillet to make the fish fillet more tender and smooth.

How to size the whole fish

1. Starch, sweet potato starch must be used, because sweet potato starch has good water absorption, strong adhesion and is not easy to desize. The amount of egg white should not be too much. generally speaking, half of the egg white is enough for the whole fillet of black fish with more than one jin of black fish fillet, and the surface of the fish fillet will feel dirty when fried.

2, paste fish fillet can add salt, monosodium glutamate, pepper, salad oil, cornmeal to make fish fillet slippery and elastic, the following is the specific method of paste fish fillet: a fish, a little salt, a little monosodium glutamate, a little pepper, the right amount of salad oil, cornflour to the market to buy a fish, buy fish, ask the shop to help descaling and viscera. Cut from the bottom of the head to the spine, then cut the fillet to the tail along the spine and divide it into two parts.

3. I want to starch the fish fillet. Need to master the following five technical points: technical point 1: refrigerator quick-frozen low-temperature fresh fish should be quickly put into the refrigerator after slaughtering and keeping the temperature at minus 4 ℃. The function of putting it in the refrigerator is to set the fish at a low temperature to the extent that it is slightly frozen on the outside but not frozen on the inside. After taking out, change the fish meat into the same size, uniform thickness of the fish, otherwise the back of the sizing will be uneven.

4. Slice the fish, then slowly slice the fish into thin slices, which is as thin as possible, so it tastes better; when starching the fish fillet, sprinkle some salt and keep rubbing and scratching until the sticky slime appears; then add some pepper and cornflour and knead it evenly again.

What do you mean, paste the fish fillet?

Sizing fish fillets is a very important process in making dishes such as Fish Filets in Hot Chili Oil or Boiled Fish with Pickled Cabbage and Chili. Full sizing of fish fillets can make the fish fillets tender, smooth and tasty. If the fillet is not fully starched, the fillet will thicken as soon as it enters the pot, so the fillet will be tasteless or even tasteless. The detailed sizing method is explained in detail below.

To make Fish Filets in Hot Chili Oil, you have to marinate the sliced fish with a little salt for 10 minutes, then rinse off the salt with water, and then mix well with starch after washing off the salt.

The technical term for this operation in cooking is called sizing, which is usually made of water and starch, and some even add egg white to reconcile a paste fluid, a thinner one is called paste, and the thicker one is paste, so we also call it sizing or paste. Starched or pasted ingredients can effectively lock in the nutrition and moisture of the ingredients and maintain their taste.

Sizing is one of the best techniques for fried fish fillets. Sizing fish fillets can not only enhance the toughness of fish fillets, but also make them more fresh and tender. The specific method is to rinse the fillets with clean water until they turn white, then drain the water and put them into a container, gently grasp well with seasonings such as salt and pepper, add the egg white of an egg, and finally add the right amount of dry starch. grab well and marinate for 10 to 15 minutes.

The paste is made thicker so that it can protect the moisture in the food when it is fried. For example, dry-fried ribbon fish, dry-fried fillet. Sizing is a thin layer, which is generally suitable for fried meat fillets, fish fillets and so on.

How do you size the fish fillet?

1. Generally speaking, the cornmeal used for fish fillet paste needs to be diluted with water. Usually, a certain amount of cornflour is poured into a bowl, then an appropriate amount of water is gradually added and stirred until it is evenly mixed into a thicker paste. Next, put the fish fillets into the mixture, stir well, and then deep-fry in the pan. However, the specific operation also needs to be adjusted according to different fish fillet materials and personal tastes.

2. I want to starch the fish fillet. Need to master the following five technical points: technical point 1: refrigerator quick-frozen low-temperature fresh fish should be quickly put into the refrigerator after slaughtering and keeping the temperature at minus 4 ℃. The function of putting it in the refrigerator is to set the fish at a low temperature to the extent that it is slightly frozen on the outside but not frozen on the inside. After taking out, change the fish meat into the same size, uniform thickness of the fish, otherwise the back of the sizing will be uneven.

3, paste fish fillet should not be put together, step by step, according to salt-cooking wine-egg white-thick wet starch, in this order, each time the amount can not be too much, to grasp with your hands until it is completely absorbed by the fish fillet and then put down the material. Starch, we must use sweet potato starch, because sweet potato starch has good water absorption, strong adhesion, not easy to desizing.

4. Sizing fish fillets there is no starch that can be used instead of corn starch. Corn starch is made from corn, and its expansibility is better. Generally speaking, it is suitable for making fried meat or food paste. Corn starch diluted with hot water will become relatively soft, although it can also be used for fish fillet sizing, but because the adsorption of corn will be relatively poor, so if improper operation is easy to occur desizing phenomenon.

5, paste fish fillet can add salt, monosodium glutamate, pepper, salad oil, cornmeal to make fish fillet slippery and elastic, here are the specific methods of paste fish fillet: a fish, a little salt, a little monosodium glutamate, a little pepper, the right amount of salad oil, cornflour to the market to buy a fish, buy fish, ask the shop to help descaling and viscera. Cut from the bottom of the head to the spine, then cut the fillet to the tail along the spine and divide it into two parts.

6. the fish skin is facing down, and the fish slices are made into a blade, that is, the first knife is not cut off, and the second knife is cut off into a butterfly-like blade. Put a little salt 3 grams, cooking wine, egg white, pepper and starch in the fish fillet, constantly grasp and pinch them all around the surface of the fish fillet, stick and marinate for 10 minutes. Add a spoonful of oil before entering the pan and mix well. Boil the water in the pot and pour in the fish fillet. Pick it up in the water for 2 to 3 minutes. The fish fillet is starched.

Is it better to add water or beer to the fish fillet?

Is it better to add water or beer to the fish fillet? I think it depends on what kind of fish to use. In my experience, it is better to add beer when making freshwater fish fillets and water when making sea fish fillets, but it is best to use spring onion and ginger water.

The graded fish, oblique blades into fish fillets, this process must keep the board clean, the fish does not have moisture, the fish will not slip on the sticky board, so that there is no difference in the process of slashing good fish fillets with starching water or beer operation, from slippery fish fillets taste good, that is, depending on personal taste needs, like beer released wine flavor with beer If you don't like the smell, don't put it with water.

In addition to fresh fish, sizing is the key to tender fish fillets. Starching: wash the fish fillet and add beer to marinate. According to the amount of fish, marinate for 5 to 10 minutes. Pour out the excess beer and squeeze out the water. Add salt and grasp it well with your hands until the glue of the fish fillet is scratched and the hand feels sticky. Add the egg white a little bit, and grab it with your hands until it is absorbed and add the next time, never pour it into the grab at one time.