The realm of gastronomy is limitless! An ingredient can have dozens or hundreds of methods, only you can't think of it, but it can't be done, this is the breadth and depth of China's food culture!
If you were given a fish tail, how would you make it? Then you want to make three dishes, and require no bone, no thorns, no steaming, no frying, no roasting, no braised, I believe you will think of headaches, the following will teach you the method!
The first is to deal with the fish tail, clean it to peel, remove the bone, remove the fish meat, repair the blood line, use pure white fish meat, cut into small pieces, use water to clear it again into the wall breaker, add an appropriate amount of ice cubes and ginger slices, and stir at high speed into a thick fish mushroom.
Pour the stirred fish velvet out and put it in a basin, add salt, press the amount of eight grams of salt for one pound of fish velvet, and then whisk it clockwise by hand.
After beating, find a piece of kitchen gauze, put the fish velvet in, squeeze and filter out the small spines of the fish by hand, and then press a pound of fish velvet to beat two egg whites, two or two starches, continue to stir in a clockwise direction until it is fully integrated, sticky, and then add about 30 grams of salad oil to stir, so that the taste can be more tender.
Enoki mushrooms
Take about 200 grams of fish velvet into a garnish bag, prepare a large plate, squeeze the fish velvet into the shape of a large and thin enoki mushroom (as shown above), squeeze it and pour it into the freshly boiled water, blanch it, scrape it up with a spatula, and then bundle it with hot leeks or green onion leaves, put it into the soup and the golden soup made of pumpkin mushrooms, so that a golden soup mushroom is ready.
There are also the remaining fish mushrooms are all poured into a colander, put cold water in the pot, squeeze the fish mushrooms into the pot with a horse spoon, make a beautiful grain of fish and rice, heat it with a low heat, slowly blanch the fish and rice, so that it is kneaded by hand without breaking, so that it is tender and elastic, and the taste will be better.
Land
Take out half of the fish and rice, prepare some shrimp, corn kernels, carrots, sweet beans and blanch them in water, put cooking oil in the pot, pour all the ingredients in, add a little salt and stir-fry quickly, until the flavor is ready to come out of the pot and plate.
Wild vegetable fish and rice soup
The last one is to make a soup, cut some chopped cabbage, prepare an egg white, add a little cooking oil to the pot, pour the remaining fish and rice in, add a little hot water and salt, boil and pour in the chopped cabbage and egg white quickly stir evenly out of the pot, and then sprinkle with red crab seeds, so that a thick "wild vegetable fish rice soup" is ready.
These three dishes made with fish tail are not boneless, thornless, not steamed, not fried, not grilled, not braised! What do you think of this?