Wash and slice the skin of water-soaked fish, and soak it in boiling water for later use.
Watch the plate. You can choose your favorite vegetables and meat, such as magnolia slices, chicken, ham and so on.
Add oil, stir-fry ginger and garlic at 30% heat, add fresh soup, such as chicken soup, two or three spoonfuls of salt, monosodium glutamate, pepper, cooking wine, and some add soy sauce. I personally don't like this.
Slice, fish skin, side dishes. Cook until the skin of the fish is soft.
Pick up the vegetables, put them on a plate, hook the soup with water and starch to make a thick juice, add sesame oil or pepper oil and pour it on the vegetables.
Cold fish skin is good.
Ingredients: herring skin peanut sesame onion coriander sesame oil
Seasoning: salt, chicken essence, cooking wine, pepper.
Practice: shovel the skin of herring into a boiling pot and blanch for about 4-5 minutes. Add cooking wine and a little clear oil to the water. Blanch, cut into thick shreds and put in a bowl. Add salt, monosodium glutamate, peanuts, cooked sesame seeds, chopped green onion, coriander, sesame oil and pepper, and mix well to serve.
Fried fish scales
Practice: Take a small dish of small crucian carp scales, wash them, soak them in salt, and stir-fry them with low fire until the scales turn over and turn yellow.
Features: crispy and fresh, n times more delicious than fish! !
Production of fish skin peanut
The main raw material peanut kernel is 24 Jin. 26 kg of glutinous rice flour, 0.65 kg of starch, 4 kg of salt and 0.25 kg of monosodium glutamate.
Equipment and appliances: boiling pot (sticky peanut powder), drying cage, oven.
manufacturing method
To make sauce: firstly, add 18kg water, dissolve 4kg salt and boil. 0.65 kg of starch and 0.35 kg of glutinous rice flour are mixed with appropriate amount of water, filtered and boiled in salt water. When the pulp surface bubbles, take out the pot, add 0.25 kg monosodium glutamate and 15 g red pigment at the same time, and mix well to form seasoning pulp.
Preparation of syrup: take 15 kg of water, add 5 kg of sugar, stir and dissolve, then take 1.5 kg of glutinous rice flour, mix it with cold water to make slurry, then boil the sugar water, immediately pour the glutinous rice flour slurry, and stir until it is mature (the maturity should reach 90%).
Powder pouring and dusting: take 24 kilograms of peanut kernels, pour them into a rolling pot, and roll them with a rolling pot for many times; Pour in the boiled syrup and sprinkle with flour (i.e. take 24. 15 kg glutinous rice flour) to make the outer layer of peanut kernel powder 3 mm thick. At the same time, it is required that the surface of peanut kernel after powder coating is not wet, there is no adhesion between particles, and the surface is shiny.
Baking: After the peanuts are powdered, put them into a baking cage for baking. 40 kg each time, fully open the oven temperature when baking, and the drying cage speed should be consistent with the oven temperature. Baked peanuts should not be burnt, deformed or peeled. Yellow is suitable for peeled peanuts.
Add seasoning sauce: immediately after peanuts come out of the cage, pour them into the iron pot, add 0.5 kg of seasoning sauce while it is hot, and stir quickly with a wooden shovel (twice in each cage). Stir until the color is uniform, shovel it into a plate, spread it evenly and cool it to avoid adhesion. The surface of the finished product is required to be golden yellow, symmetrical in color, smooth and suitable, crisp and delicious.
The technological process is peanut kernel → pour pulp → powder spraying → baking → adding seasoning pulp → finished product.
Braised fish skin with shrimp
Materials:
Fish skin (available in the dry goods store in the food market), shrimp sauce, Shaoxing wine, onion, ginger and wax gourd.
Exercise:
1 Soak the dried fish skin in warm water until it swells, wash off the sand and impurities on its surface, and then soak it in clear water 1 day. Dice the swollen fish skin, add shrimp, add soy sauce, Shaoxing wine, onion and ginger and bake red.
2 Cut the wax gourd into thick strips, put it into a deep dry pot, add refined salt, broth and monosodium glutamate, steam thoroughly, and then put it into the grilled fish skin.