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[A: Tips for frying fish without breaking the skin]
Today, I'm here to share with you tips and precautions for frying fish without breaking the skin: in everyday life, frying fish is a very common cooking technique, but novices are prone to break the skin of the fish or finely chopped, affecting not only the beauty but also the appetite. Next, we'll talk about it in detail: (1) First of all, it's best to use a non-stick frying pan to fry fish in daily life, which raises the probability of success. (2) Hot pan with cold oil, boil the pan to a very hot state, pour in cold oil to moisten it, then pour it out, then add the right amount of oil so that the frying out is not easy to break the skin. This also applies to the frying of various ingredients. (3) After the hot pan with cold oil is done, the surface of the fish needs to be drained of water, which is also a very critical step, so as to ensure that the surface of the fish is heated evenly, and the fish is put into is part of the high temperature. If there is no moisture absorption, the surface of the water into the pan frying, will lead to lower temperatures, as well as the fish in each part of the heat temperature is different, it will lead to broken skin. Do not rush to turn after putting into the frying pan, first fry for a while to let the skin set, then gently shake the pan, the fish can shake up, indicating that the set is good, you can turn. (4) When frying fish, sprinkle a thin layer of salt on the side of the pan, also to prevent sticking to the pan, and one more thing, the pan is evenly coated with ginger beforehand, which also helps frying fish.
【Two：How to make fish soup to be creamy.
The thick white soup looks appetizing and very appetizing, but not everyone can make this a thick white soup, today will share all the skills: (1) clean the fish, dry the water, put it in the pan frying system on both sides golden brown, then put the onion and ginger to deodorize, at this time inject a sufficient amount of boiling water to excite the protein in the fish, high heat, the whole fire, do not add cold water, to want the soup Then thick white some, you can fry an egg beforehand, the rich protein in the egg will also be released to make the soup thick white. Remember not to add cold water in the middle of making thick white soup, if you add it, it will become clear. (2) If you make a thick white fish soup alone, you can take some fish bones and fry them in a frying pan until they are golden brown, then pour a little oil into the pan, add the fish bones and continue to fry until they are golden brown, then fill them with boiling water, so the soup will also be thick and white. (3) Another point that can be thick white is to add white mushrooms to the soup and cook on high heat until, it will also be thick white.
[Three: How meat does not dry out.]
In daily life, eating pork should be the most eaten a meat, but each piece of meat on the pig, due to the different degrees of movement, there is also the difference between old and young fat and lean, some meat is not simply processed, do it is easy to dry wood also stuffed, to our diet caused by unpleasant. Today, we will talk to you in detail: (1) marinade slip: we commonly method is to marinate the meat: take a piece of meat into the water, rinse it, then fish it out and drain it, at this time a bowl to pour into it, add the right amount of water in one direction to beat the water into the meat. [This can make the meat in the frying time, the meat still has moisture to make the meat tender. (2) Then add salt, chicken, wine, soy sauce, onion and ginger, etc. to marinate, stirring in one direction until the gelatin is strong. [Only when it is strong the flavor will eat into the meat. Then beat the egg whites, stir well, then sprinkle with cornstarch and stir well, and finally seal with a layer of oil. [Raw flour, egg white, oil is the key to marinade: raw flour and egg white can make the meat well protected, forming a protective layer to lock the moisture in the meat, followed by sealing with a layer of oil, but also to isolate the meat from the air to reduce moisture loss.
(3) pot filled with a sufficient amount of oil, thirty percent of the oil temperature, put the meat to slip oil until broken, fish out the oil control can be done, so that the meat, fresh and tasty not dry. (4) about the meat tender, there is the use of mustard, but this practice is not common, without good cooking skills personnel are not recommended to do so. It is easy to have a taste when not handled well: place the meat in a bowl, mix in a small amount of mustard, coat evenly and marinate for half an hour, followed by an hour of soaking and rinsing with water. (5) You can also use a needle to lance the meat evenly, which can also make it not dry. (6) I hope this article is helpful we will see you next time.
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