Fish skin is a good product for women's skin care and beauty care.
Fish skin is divided into sea fish skin and freshwater fish skin. "Sea fish skin" is a variety of sharks or skates skin processed by the sun-dried finished product of the collective name, used to be called "shark skin" "mullet skin" and so on, commonly known as " shark skin", once used as a "shark skin", and used to be used as a "shark skin", and used to be used as a "shark skin". Shark skin" was once used to trim the handle of the sword and make the scabbard. It is suitable for "braising", "steak", "stewing", "boiling", "braising ", "braised", "stewed", "braised", "dry-fried" and so on.
Here we are mainly the whole "freshwater fish skin" of the big dishes: "'cold fish skin '"
One, the southern faction
Guangdong Shunde fish skin When it comes to cold fish skin, the most famous is "Chen Tim Kee" on Baohua Road in Guangzhou.
They come with peanuts and flavored oil packets. This will suit different people's tastes. What kind of fish's skin is it? Fish skin off fish meat what to do? Hey, here let me explain it, the authentic use of fish are pangolin, scraping meat to skin, skin is now you eat fish skin, fish meat used to make fish slip, fish glue.
Second, the northern faction
Fine craftsmanship. Central Plains to Shandong's 'Shandong Weishan Lake Fish Museum' as a representative. Representative dishes: three eat blackfish. Especially the "cold fish skin", crisp and refreshing, counting a long time to eat a good dish.
Blackfish skin, blanched and cold; fish meat sliced to make sashimi; head and tail skeleton fish intestines hanging soup. The secret is that the fish must be fresh.
Ethnic traditionalists. To Heilongjiang's 'Hezhe kill raw fish' as a representative. There are quite a few ethnic groups in the world that have the habit of eating raw fish, but none of them have as many ways of eating as the Hezhe. "Cold Mixed Shredded Fish Skin", is the skin of the fish on the fire, or in boiling water, scrape off the scales, cut into thin julienne strips, mixed with ingredients, sinewy and delicious, better than jellyfish; "Mixed Vegetable Raw Fish", is the meat of the live fish picked off the julienne strips, mixed with wild "River onion", wild chili or washed off the starch of raw potato, mung bean sprouts, vermicelli, shredded cabbage, cucumber, etc., seasoned with a variety of condiments. Vinegar is usually not indispensable, and when there is no vinegar, wild cherry juice is used instead. "Pure raw fish fillet" is the freshest fish cut into thin slices, dipped in salt and vinegar and eaten directly. "Frozen fish fillet", commonly known as "shavings" in Han, is a frozen fish skinned in winter, cut into thin slices like shavings, dipped in seasonings and eaten. Because most of the raw fish are several pounds of fish, so there is no danger of thin fish spines in the mouth. "Raw fish roe sauce", there are crystal clear, as big as soybean, color is orange-red salmon roe, as well as dark green such as the size of rice grain sturgeon roe, plus salt, vinegar, ginger, garlic, chili peppers, cilantro and so on can be eaten, the nutritional value of the very high. Herzhe unique fish eating method and fish sticks, dried fish, fish pine and so on.
Hezhe population of about 4,000 people, mainly distributed in the northeastern border of the motherland - Songhua River, Heilongjiang and Ussuri River coast. The Hezhe is the only ethnic group in the north of China to fish as the main mode of production and the use of dog sled. Historically, the Herzhe people were known as the "Fish Skin Department" and the "Dog Department" because they used fish skins as clothing and were good at using dogs.......
By the way, there is another way to make fish skins in Heilongjiang: Dry-fried salmon skin. Salted salmon skin cut into strips, into the frying pan, deep-fried. Dry and crispy, can not be eaten elsewhere, is a specialty of Heilongjiang.
■Spicy and sour fish skin
To make a delicious fish skin dish, the seasoning of fish dishes is a big question, different cooking methods suitable for seasoning
also different. But don't worry! Fish seasoning is a big learning, but it is not tedious to do, do not need to prepare a lot of strange seasoning,
As long as the home of the common ingredients, seasoning, you can make delicious hot and sour fish skin.
Ingredients: 300g of fish skin, 100g of Chinese cabbage, 50g of black fungus, 2 red chili peppers, 2 green onions, 10g of ginger
Seasoning: A. 1/6 tsp of salt, 1 tsp of rice wine, 1/6 tsp of freshly ground chicken, 1 tsp of fine sugar, 1 tbsp of balsamic vinegar B. 1 tsp of tahoe
1 tbsp of water, 1 tsp of sesame oil
Method:
Practice:
To make the fish skin, you need to prepare a lot of common ingredients. >1. Choose fresh fish, wash and separate the skin and flesh with a knife, blanch the skin with boiling water and rinse; cabbage, black fungus wash
clean, cut into coarse julienne; red pepper wash, remove the tip and seeds, chopped; green onion wash, cut into sections, ginger peeled, shredded, standby.
2. Pour a little oil into a hot pan, stir fry the onion, ginger and red pepper, then add the fish skin, cabbage, black fungus and stir fry.
3. Pour in the rice wine and stir-fry briefly, then add seasoning A, stir-fry on medium heat until the cabbage is slightly soft, then thicken the sauce with rice flour water, and drizzle with sesame oil that is
could be.
■Braised fish skin
Materials: 200 grams of wild sandfish skin, broth, homemade seasonings, vinegar, coriander and other appropriate amount.
Practice: the sandfish skin is cleaned, simmered and boiled in high soup and seasonings to taste, making the fish skin soft and delicate, which is very delicate to craftsmanship.
Features: soft and smooth texture, the aroma of abalone and the fresh flavor of fish maw, not many people can make such delicious fish skin. Sandfish skin is rich in gelatinous proteins and more than ten kinds of amino acids, which can beautify and nourish Yin.