2. In addition, if you want to eat large fillets, the choice of fish varieties is also very important. Fish that are too small and thin can't do it, and they can't pick out meat at all. The best is snakehead, thick and tight, with few thorns. This kind of fish fillet is very good, commonly known as high meat yield.
3. As long as it is the fillets picked by fresh fish, it is much more convenient to cook. Grab the egg white and starch evenly, soak in oil, slide until it is 90% ripe, and then add other auxiliary materials to fry it quickly.
Remember, when frying, try not to stir the fillets back and forth with a shovel, which will spoil them. Just push or shovel a few times. Generally, fish fillets are best eaten by frying or hot pot rinsing, so the nutrition will not be destroyed too much, and the taste is particularly good. Therefore, fresh fish fillets should not be treated with thick oil and red sauce, otherwise it will be a bit wasteful.
Three suggestions:
Sliced fish:
When cutting fish, the fish should not be too thin, of course, it should not be too thick, and it must be moderate; The best thickness of fillets is 2 mm Many friends are afraid that the fillets will be broken, so they will cut the fillets very thick. Actually, this is not right. Fish fillets that are too thick not only taste bad, but also are easily broken.
Put a little egg white in the fish paste;
Many friends may think that their knives are ok and of moderate thickness. Why are they still old? Actually, it's because you didn't put egg white in the fish paste. You must put the egg white first, then the starch, and then grab it evenly. This can not only make the fish fillets more tender, but also make the fish fillets intact and not fragile because of the toughness of egg white.
Temperature:
When cooking fish fillets, the heat must not be too strong. As the saying goes, "there are a thousand tofu rolls, but there are a million fish rolls." Many friends think that cooking fish fillets is a fire, and fish fillets can be shaped as soon as possible. Actually, it's not. The trick of making fish fillets is to turn off the heat directly after the soup is boiled, and then put the fish fillets in the pot for a while before firing, so that when the pot is boiled again, the fish fillets can be cooked.
Using the above three tips, the marinated fish fillet is not only firm in meat, but also elastic in mouth, and it can be seen that it is slippery. The most important thing is that this fish fillet has a good shape and tastes delicious.