Super smooth and tender floating fish

Introduction

Talking about pickled fish, floating fish, boiling fish and so on is every restaurant must be ordered has been most favorite to go to Huimei to eat because of the quality of the fish over there is very tender and smooth before also made a few times but it is always easy to crumble, not as slippery as the store has been looking for a good formula by chance in the food group met the Jiangnan master to get the secret of cooking this dish today tried a little bit and it is very different from before rolled, smooth, tender self feel super good excited ah now. The secret of this dish today tried a little and really is very different from the previous rolls, smooth, tender self feel super good excited ah now I will share this secret with you!

Materials

Main ingredient: grass carp, bean sprouts a number of lettuce a number of seasonings: egg white one to two, baking soda a small spoon, a large spoon of cornstarch, a number of cooking wine, a large spoon of pepper, dry chili look at their own put, a small spoon of white sesame seeds, green onions, ginger, garlic a number of

Practice

1, the head of the grass carp cut down the meat section of the slice

2, the head and bones of the fish oil and oil, and the meat section of the meat section of the open piece

2, the fish head and bones of the fish oil and the fish, the head of the fish and bone oil.

3, in the cooking fish soup, the grass carp sizing, this is the most most critical step, directly affects the finished product

A. Fish fillets will be rinsed with water, do not have to completely strain the water

B. Add a cooking wine, scratched

C. Add baking soda, mixing clockwise with your hands, mixing time a little longer, until there is a viscous

D. Add the beaten D. Add the beaten egg whites and continue to mix clockwise

E. Add the cornstarch and mix well

F. Add a little bit of oil and mix well, then put it into the refrigerator for five minutes.

4, bean sprouts and sliced lettuce into the fish soup until the water boils, fish out and spread on the bottom of the plate

5, fish soup on low heat, the fish slices, one by one, until it becomes white, no red blood, then immediately fish out and spread on the bean sprouts

6, another pot, high heat, ginger, garlic, dried chili peppers, pepper, sautéed until fragrant, poured over the fish slices in the plate

7, the fish slices again to boil, then put in the refrigerator. >7, the fish soup boiled again and poured into the pot, sprinkled with white sesame seeds and scallions can be

Tips

1, sizing is the key, be sure to stir clockwise, including fish balls, meatballs, shrimp balls. This is made out of elasticity, not easy to break

But do the cake in the egg yolk paste, add the flour must not stir, but also because it is easy to have sticky, out of the gluten, so that the cake will be easy to shrink.

2, slip the fish fillets, with a small fire, not easy to old, a piece of a piece of plucking, in case of sticking in a piece

If the lettuce in which replaced by sauerkraut, with peppers and so on has been stir-fried, so that is the sauerkraut fish.

Jiangnan master said, different fish have different sizing methods, but I think the flavor should be about the same