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How to cook sashimi as thin as cicada's wings
Starting with the chopping block on the fish, the chef must grasp the word "fast" when starting to cut the knife. Scrape fish scales, internal organs and internal organs quickly ... strictly control the time from cutting to serving within 3 minutes. Only in this way can the fish be fresh and delicious; Otherwise, the fish fillets are "old" and diners may feel "chewing wax".

It is said that whether the chef's hands are cold or hot will directly affect the taste of sashimi. Therefore, if you cut fish fillets in summer, the knife needs to be frozen and the chef's hands need to be cooled with ice. Otherwise, the heat will hurt the meat and the meat quality will become worse.

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But fish fillets must not be "sliced" and must be thin and thorough, which means "fine but not greasy". Experienced chefs can cut fish into thin slices as transparent as cicadas and serve them on the table.

Visual enjoyment of beauty. As for the porcelain plate for fillets, it is also sloppy. Gourmets will cover the plate with a layer of plastic wrap and lay a layer of ice under the film. In this way, putting sashimi on plastic wrap can keep it fresh forever.

It is said that the agile chef just put the fish fillets here on the table, and the fish head over there can still move on the chopping block. However, hard-working Hakkas are reluctant to throw away the fish head, and it is also a good taste to cook soup with fish bones.