Cooking with shredded fish is a very skilled technique, and many restaurants now find it troublesome and rarely introduce this dish. But if this dish is done well, it will be very popular. In order to restore the old technology, I consulted many old generations in the culinary world, and repeatedly tested their experience, and finally made a white, tender, delicious and refreshing fish shredded. There are really a lot of key points in it.
The fish is frozen for 12 hours
To slaughter the net fish, it needs to be placed in the refrigerator for 12 hours, which is not only convenient for cutting the shreds, but also the cut shreds are neat and smooth. The unfree fish is cut out as if it had a lot of small spines. We have also tried to shorten the freezing time, but we have not achieved the effect, and the best time is 12 hours. The fish must be thawed naturally before shredding.
Change the water 3 times to wash
In order to make the fish white, it is necessary to remove the impurities on the fish by repeated cleaning. Fish shredded fish need to add salt, corn starch to catch it, put water, ice cubes stirred and let stand for a few minutes, prepare three basins, put water in it, pour the fish shreds into the water in order, gently stir and clean with your hands, fish out and change another basin, change the water 3 times. Ice cubes are added to make the fish taste more refreshing, and adding corn starch can effectively remove surface impurities and blood water.
Sizing with eagle millet powder
After the fish is cleaned, use a clean towel to absorb the water, and then add egg whites, salt, MONOS, and finally be sure to add eagle millet powder to sizing, so that the fish shredded effect is better, the taste is smooth and white, and then sealed with salad oil, refrigerated for 20 minutes, so that it is fully integrated.
30% to 40% heat of the lubricating oil
Lubricating oil is a very critical step, and the pan should be blanched before sliding oil, so as to avoid sticking to the pan when the fish is silky and slippery. In addition, when sliding oil, you should choose a thick pot, the pot is too thin to transfer heat quickly, and the oil temperature is not easy to control. My method is to wipe the oil pan clean with a clean rag, wipe the pot with ginger slices (ginger slices can also remove impurities on the surface of the pot), and clean the oil three times.
The level of oil temperature and the size of the firepower will also affect the quality of the dish. Fish silky oil temperature should be controlled at about 30% or 40% heat, the oil temperature is too low, the fish after the pot causes depulation, the oil temperature is too high, the fish will form a clump after the pot, the color is yellow and the taste is old. When sliding oil, use chopsticks to gently scatter, the action should be fast, so as not to form a ball, until the fish wire is white fished out.
Adjust the bowl
When the shredded fish is cooked, it is best to adjust the bowl freshly, mix the taste and starch well, after the shredded fish is put into the pot, quickly pour into the bowl, quickly stir-fry in one go, so as to avoid the pan stir-frying time will affect the taste
Let's share the specific method of initial processing of fish shreds: 1. Take 2 kg -2.5 kg of fresh black fish, slaughter and purify, remove the head and bone of the fish, cut the fish into three knives, take the meat peeled and stabbed, put it in the refrigerator for 12 hours, take out the natural thaw. 2. Take about 400 grams of net fish, cut 2 mm thick silk, add 3 grams of salt, 10 grams of corn starch to grasp well, add 10 grams of water, ice cubes and let stand for a few minutes, take turns with 3 basins to clean, fish out and use a dry towel to absorb the water. 3. Mix the shredded fish with 1/2 egg white, 4 grams of salt, 3 grams of monosodium glutamate, add 10 grams of hawk corn flour and mix well, add 15 grams of salad oil to seal the oil, and refrigerate for 20 minutes. 4. Heat the pot, heat the salad oil until it is 30% hot, add the fish shreds, and gently stir with chopsticks.