This has to be practiced, it is very complicated, right.
The fish fillet on the horizontal diagonal knife cut into 0.5cm wide slices, pay attention not to cut off the skin, so that only the skin is connected between each slice of fish to every 5 slices of fish as a group, cut off the skin.
Then in every 5 pieces for a group of fillets on the vertical vertical knife, each knife interval is still 0.5cm, each group of fillets all cut into chrysanthemum petal shape.
Another is:
Buy a minimum of three pounds of grass carp to play Lin to gills, the knife must be sharp, from the back of the fish around the bone picking meat, pay attention to do not cut off the fish belly, so that the fish into a large block. Then cut the fish into two-inch square small pieces, fish skin down, in the small fish meat block according to a centimeter interval lengthwise and horizontally at 45 degrees cut flower knife, pay attention to do not cut off.
Boil the frying pan, will play a good knife bending the meat, fully patted on the raw starch (dry powder), the frying pan fried to golden brown, then the fish has become a flower-like pieces scattered on the plate in the form of a circle spelled out as a pyramid.
Another pot, put the oil, the tomatoes (tomato sauce can also be), sour ginger, garlic, sour red pepper shredded stir-fried flavor, add a spoonful of water to boil, put the soy sauce, saltpeter, monosodium glutamate, adjusted to the water starch into the juice, and then pour the soup evenly in the plate of fish on the block on it.
This dish looks beautiful, nutritious, crispy skin and tender meat, sweet and sour.
Teach you how to do fried Lanterns, how to do fried Lanterns is delicious
1. With a needle cone will buy a number of Lanterns tied holes, in case of frying pot splash oil.
2. When the oil in the pot is six or seven ripe, the currants will be fried in two parts. To be light yellow when the snacks, using bamboo chopsticks to turn, so that it is evenly heated, and then fried to golden brown, the surface began to have small bubbles appear, that is, fish out of the oil drained into the plate.
3. Put a moderate amount of white sugar on the fried currant.
Chrysanthemum fish flower knife cutting video tutorial
chrysanthemum fish are not going to do it You remove the bones of the fish meat and cut into trapezoidal and then along the trapezoidal slice of the fish skin side down after along the straight knife pattern
chrysanthemum fish. How do you cut it and fry it?
From the meat side of the diagonal cut in, do not cut the skin, cut into a uniform mesh diagonal knife pattern, after frying the skin side of the contraction, it will form a very beautiful chrysanthemum shape
How to make chrysanthemum fish
Raw materials: a grass carp, weighing about 1250 grams. 5 grams of refined salt, 1 gram of monosodium glutamate, 50 grams of tomato paste, 5 grams of ginger, 50 grams of white vinegar, 15 grams of shaoxing wine, 20 grams of wet starch, 5 grams of garlic, 10 grams of dry starch, 10 grams of sesame oil, 5 grams of ginger juice water, 1500 grams of vegetable oil.
Method: ① will be a good fish cut, remove scales, gills, wash, first chopped down the head, tail, and then pick the fish body various types of chrysanthemum fish pictures (17) net meat, with fat meat, mushrooms, bamboo shoots cut into mung bean dices, put in a bowl, and then add egg whites (yolks for another use), cornstarch, monosodium glutamate, salt and mix well, made into a diameter of 3.3 centimeters, 1 centimeter thick middle of the concave block, put in a dish (the dish is first). The first thing you need to do is to put it on a plate (the plate is first smeared with oil).
② cut the ham into mushy sprinkled around the fish embryo, egg yolk steamed collapsed, put on the plate to do the stamen.
③ the fish head and tail in boiling water, put in a bowl, add wine, monosodium glutamate (MSG), salt, green onions, ginger, broth and twisted latch together in the pot to steam for about 20 minutes, take out, remove green onions do not use.
④ take a long waist dish, the fish head, tail in the dish head, the middle of the stacks with ?????????????????????!
Characteristics: crispy outside and tender inside, sour, fragrant and crispy.
Pine nuts fish cut to pay attention to those things how to cut chrysanthemum fish ah?
Cinnamon fish, pine nuts, persimmon peppers, red bell peppers, broth, salt, cooking wine, egg white, starch, monosodium glutamate, pepper, oil, sugar, ginger
production process
Fish cut into mung bean-sized fish rice, pine nuts fried in warm oil; pan on the fire put oil, until the oil temperature into the fish rice sliding; the original pan on the fire, injected with peanut oil, put the ginger stir-fry and then put the fish rice and pine nuts stir-fried evenly, seasoning! Thickening sauce, cooked to plate that is.
1. pine nuts shelled, divided into two halves; asparagus, ham, soaked sea cucumber cut into 0.6 cm square small dices; starch 3 grams of 6 grams of water into wet starch.
2. scallions, ginger cut into fine powder.
3. Eggs, flour into an egg batter.
4. yellowtail fillets after washing (each fish cut into two large slices), leaning on the fish belly that two cut into a diagonal cross of the knife, hand-held fillets of the ends of the fish skin that face inward, hand-twisted into a fish roll, dipped in egg batter, in the temperature of the oil when fried into a golden brown, fish out, remove the oil.
5. and then hot frying pan, the asparagus, sea cucumber, ham, pine nuts, green onions, ginger, peas, salt, monosodium glutamate, sugar, cooking wine, vinegar, soy sauce, etc., and adjust the wet starch, broth (or chicken broth) 100 ml and other all the spices to put in, adjusted into a white thick sauce, poured in the fried fish rolls on the ready.
Craft tips
Because of the deep-frying process, you need to prepare about 500 grams of vegetable oil.
How to make sweet and sour chrysanthemum fish? How to cut the chrysanthemum knife? Quickly!
Buy a minimum of three pounds of grass carp to play Lin to gills, the knife must be sharp, from the spine of the fish around the bone picking meat, pay attention to do not cut off the belly of the fish, so that the fish meat into a large block. Then cut the fish into two-inch square small pieces, fish skin down, in the small fish meat block according to a centimeter interval lengthwise and horizontally at 45 degrees cut flower knife, pay attention to don't cut off.
Boil the frying pan, will play a good knife bending the meat, fully patted on the raw starch (dry powder), the frying pan fried to golden brown, then the fish has become a flower-like pieces scattered on the plate in the form of a circle spelled out as a pyramid.
Another pot, put the oil, the tomatoes (tomato sauce can also be), sour ginger, garlic, sour red pepper shredded stir-fried flavor, add a spoonful of water to boil, put the soy sauce, saltpeter, monosodium glutamate, adjusted to the water starch into the juice, and then pour the soup evenly in the plate of fish on the block on it.
This dish looks beautiful, nutritious, crispy skin and tender meat, sweet and sour.
Squirrel fish and chrysanthemum fish how to play flower knife better look?
First straight knife, then oblique knife can be.
The practice of chrysanthemum fish
Chrysanthemum fish is a traditional flavor modeling hot dishes, dishes such as blooming chrysanthemums, realistic modeling, color and luster, exuding a burst of enticing aroma; eat the taste outside the crispy tender, sweet and sour. Over the years, this dish has been flourishing, loved by diners everywhere, especially women and children. The production process is not complicated: the skinned fish grafted on the chrysanthemum-shaped flower knife, patting powder into the frying pan to deep-fry the shape of the fish out of the plate, the pot of sauce poured on top of it that is complete. But technically it is very difficult, it is a collection of raw material selection, knife handling, paste powder processing, fire mastery, oil temperature control, flavoring and thickening skills as a whole, can fully reflect the basic skills of the chef. Often occur in the hotel due to the operator of the production of the essentials to master, and make the dish shape is not beautiful, poor taste taste, color is not bright enough, thickening the gravy is not appropriate and so on, seriously affecting the quality of the dishes. Here, the author on the basis of their own practical experience, the production of chrysanthemum fish technical key to organize into an article, intended to communicate with you, the lesser of which I would like to ask peers to correct:
First, raw material selection
The production of chrysanthemum fish to choose the fish side muscle fat, tender varieties of fish, such as blackfish, mackerel, grass carp, etc.; in the weight of the general to 1500 g or so is the best, can not be too big or too small. It should not be too big or too small. Otherwise, if too small, the muscle thickness is not enough, not conducive to knife molding, into the vegetable petal is too short, so that the chrysanthemum fish is not full, affecting the shape of the beautiful; if the fish body is too large, the muscle fibers are coarse and old, the taste is not good.
The raw materials should be processed after the initial processing of the knife close to the fish vertebrae to take down the two sides of the back with the skin muscle.
Second, the system knife processing
There is a saying in the cooking industry: "under the knife flowers, flowers in the oil", chrysanthemum fish molding is beautiful, graver processing is particularly important, the general use of the first oblique graver straight graver after the cross-shaped knife, the purpose is to cut off the muscle fibers in the fish for the "flowers in the oil" to provide a good quality of life. The purpose is to cut off the muscle fibers in the fish, to provide conditions for the "flowers in the oil", the graver must pay attention to the following three points:
1. oblique graver, the knife should be tilted as much as possible, so that the fish piece as large as possible, and then after straight graver in order to make the fish longer, to ensure that the "chrysanthemums" are full.
2. Straight knife graver in addition to the fish skin connected to each fish must be cut off, do not even knife; otherwise, the deep-fried process, the petals do not open, will inevitably affect the shape of the dish.
3. The graver should be the same depth, uniform thickness. Depth of graving to the fish skin, because the fish muscle tissue matrix protein is less, unlike squid, cuttlefish to gelatin, elastin-based smooth muscle raw materials, only need to graze to the depth of 3/4 or 4/5 can be. The thickness of the fish wire is generally 3 mm square for good, which requires the batch of each piece to reach 3 mm thick, straight knife graver's knife distance is also the same control in 3 mm, otherwise the fish wire (i.e., petals) will be uneven thickness, or flat piece, directly affecting the shape of the beautiful.
Third, paste powder processing
For deep-fried, crispy but the main ingredients of the main ingredients of the class of dishes for the paste powder processing, generally to hang the paste is more common, because hang the paste to keep the moisture in the raw materials are not lost, so as to ensure that the finished dish to achieve the texture of the outside of the crispy and tender inside, and at the same time to avoid the loss of some of the nutrients in the process of cooking; and the chrysanthemum fish is to use the method of the powder is more suitable, because of the fish's water content Very high water content of the fish, graver and then shoot the powder can make the dry starch evenly wrapped in each fish, fully absorb the water on the surface of the fish, not only play a role in hanging the paste, but also to make the fish separated, for the formation of beautiful shape when frying to provide the conditions. But in the shoot powder must pay attention to:
1. To shoot evenly shoot all. Especially fish and fish skin connected to the gap should pay more attention to, is easy to stick, fried petals stretch not open.
2. To shoot now frying. After shooting powder should not be left too long, otherwise the water in the fish seepage, starch will absorb moisture and produce sticky lumps, also easy to make the fish stick.
3. The remaining powder should be shaken out.
Four, over the oil stereotypes
chrysanthemum fish over the oil is generally divided into the initial frying and repeat frying two steps to complete, and the two over the oil fire, oil temperature control is completely different. Initial frying oil temperature control at fifty percent, so that the surface of the fish starch quickly paste crust, to help dishes stereotypes. At this time, if the oil temperature is high, the water in the raw material is evaporated too quickly, it is very easy to be fried to crispy, so that the dishes lose the tender taste requirements; and low, the raw materials in the pot, starch paste slower, and very easy to appear the phenomenon of powder, so that the chrysanthemums are difficult to stereotypes. The traditional method of raw materials in the pot is often chrysanthemum fish sashimi billet directly into the frying pan, the use of the natural contraction of the fish skin to make the chrysanthemum stereotypes, but the author has been practiced many times to compare and find that if the first hand pinch the skin on both sides of the fish, rolled tightly along the fish skin, the edge of the water sticking (starch encounter ...... >>
How should I do the chrysanthemum fish? It is best to have a video or pictures of the making process...
How to make chrysanthemum fish
Ingredients: 1 catty and a half of grass carp or Mandarin fish
Ingredients: ketchup, sugar, vinegar, ginger juice, vegetable oil, green peas, cornstarch
Steps:
1. Remove gills, clean the chamber and remove the bones of the fish into two slices; cut the large fillets into two slices using a wheat knife. Wheat knife to cut the large fish fillet into each piece of 3 cm long small fish fillets;
2. Marinate with cooking wine, ginger juice for about 5 minutes, to remove the fishy taste; dipped in dry starch (pat dry powder), so that the fish meat molding; shaking off the loose, and then under the 6% heat of the oil, deep-fried into the shape of a chrysanthemum;
3. Stir-fry sauce. Stir fry the tomato sauce with oil, under the sugar, vinegar, ginger juice, vegetable oil, add water, and put it in the frying pan for a while.
4. Pour the fried juice on the fried shaped fish; 5. Use chopsticks to put the fish in a pot, put some boiled green beans can be.