Some small pen-fish in spring look green from the outside, and that one is seeded and tastes the most delicious. Fresh sea rabbits can be blanched and mixed with cucumbers, fried sauerkraut and fried leeks, all of which are very delicious.
How to make a small pen fish without shrinking?
The small soft-bodied animal, Pinctada canaliculata, will definitely shrink after drowning, but it's just how much. However, the stale, badly soaked small pen fish will shrink more seriously, and the fresh small pen fish will be lighter.
I'd like to introduce you to a method of cooking small pen-fish by the sea:
Sauté ed leeks and eggs with pen fish
The main ingredients are fresh small pen fish, a handful of leeks and two eggs.
Ingredients Jiang Mo
Seasoning yipin fresh soy sauce, cooking wine and salt.
method of work
The sea rabbit is fresh and tender, and the leek is fragrant. The egg just absorbs the soup of leek and sea rabbit and becomes fluffy and has the taste of seafood. Very delicious home-made sea rabbit practice.
There are still a few words about how to make a small pen fish without shrinking.
Hello, everyone. Pen fish, also known as sea rabbit, is a very common seafood. It tastes delicious, and it will always shrink unless you eat sashimi directly. Let me introduce several methods of pen fish:
1. The non-shrinking eating method has high requirements on the freshness of the pen fish. For example, if it is directly caught from the sea, it can be eaten sashimi directly, that is, raw. Take out the plastic-like hard slices of the pen fish, change the knife, and pour some seafood soy sauce and mustard. It is very fresh.
2. Fresher ones can be directly boiled in water for 30 seconds to 1 minute, and then fished out. Seasoning juice, seafood soy sauce, minced garlic seasoning and coriander can be added, and they can be directly dipped and eaten, and the taste is very good.
3. Stir-fry the pen tube with garlic moss, cut garlic moss into small pieces, add rapeseed oil, ginger slices and minced garlic into the pot, add garlic moss and pen tube, add cooking wine, salt, oyster sauce and white sugar, season, stir-fry over high fire, and take out the pot for 5 minutes.
4. Pen the cabbage pot, this dish is delicious. Wash the cabbage, cut it into small pieces, blanch it with a pen, and wash it for later use. Slice the preserved pork belly, heat the oil in the pan, add ginger slices, add Chinese cabbage, stir-fry the water, add bacon, add some water, stew together, add salt and cooking wine to taste, then turn to a casserole and simmer slowly. At this time, add a pen tube to make it tasty. 10 minutes can be served.
5. Stew tofu with pen tube, buy some old tofu in the market, blanch it with pen tube in advance, add rapeseed oil into the pot, add ginger slices, add tofu, fry it until it is more fragrant, fry it until golden brown, add water, add a proper amount of bacon slices, refresh it, then transfer to casserole, add pen tube, stew together, and take it out after 20 minutes.
I still like the pen holder with seeds best. It tastes particularly fragrant. For example, fishermen on the seashore will dry the pen holder that they can't eat into dried fish, and then use it for stewing soup. It is particularly fresh. You can try it.
Fresh ones that don't soak in water don't shrink, and only those that soak in water shrink.
Small pen-tube fish, commonly known as "sea rabbit", is also a rabbit in the sea, because it jumps faster in the sea, which is not a real jump!
If the sea rabbit does not shrink when it is made, this is learned. First of all, the fresher the sea rabbit, the less likely it will shrink. Again, the fatness of the sea rabbit will indirectly affect whether it will shrink when it is made. The fatter the sea rabbit, the more rounded it is, the less likely it will shrink!
Secondly, in terms of the production method, you can't soak the sea rabbit in fresh water for a long time. When cleaning the sea rabbit, just put it in fresh water for more than ten seconds, and then blanch it. Personally, I suggest that when blanching, put a little salt, and the blanching process should not be too long, 15 to 20 seconds. After blanching,
The above is my personal suggestion, for reference only!
Pen tubes, commonly known as sea rabbits, are different in size, but there is nothing that does not shrink, but the degree of shrinkage is different. Sea rabbits, a cephalopod food, have a very big disadvantage: their water content is very high, and the water will come out after being heated. In addition, before being processed, the pen tube is very draughty, and the method of draughting is to soak in water. Putting fresh water in seawater is much heavier than putting it in seawater, and 10-20% is very easy, and all this water will be scalded out in the later processing. So how can the pen tube shrink a little? The key is blanching. The higher the water temperature, the longer the time, the more severe the shrinkage of the pen tube, so try not to use boiling water. Generally, the water temperature is about 80 90 degrees, and the time is about 10 second, that is, almost every pen tube is turned over in the water, heated evenly, turned off the fire, and fished out with cold water. At this time, the pen tube is basically cooked, but it has not shrunk too much. The big pen tube is usually eaten by stewing or steaming garlic sauce, or it can be used as an ingredient in stew, while the small pen tube is usually fried leeks or something.