Raw materials:
500 grams of net grass carp.
Marinade:
Andorff meat powder 4 grams, 3 grams of salt, 10 grams of egg white, 1.5 grams of special high elasticity, 5 grams of cornstarch, 8 grams of salad oil, 4 grams of monosodium glutamate.
Practice steps:
1, net grass carp meat processing clean, cut length 6 cm, width 4 cm, thickness 0.3-0.4 cm fillets.
2, cut the fish slices in a pot, add the special high elasticity of the mix, wait for it to melt and then add Andolfo loose meat powder mix, let stand for about 5 minutes, so that the fish slices fully absorb the flavor of the ingredients.
3. Add cornstarch, egg white, salt and monosodium glutamate (MSG) and mix well, finally add salad oil and stir well to use.
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Finished product features:
The fish slices processed according to the above method are tender and crispy, and can be used for making boiled fish, shabu-shabu or other dishes.
Operating Points:
1. The use of other seasonings can be increased or decreased according to local custom, but the amount of high elasticity should not be changed.
2, this method on the selection of meat raw materials have no special requirements, as long as it meets the food standards can be. Both fresh and frozen raw materials can be used will not affect the results.
3, in the marinade of raw materials must be put into the high elasticity of the first. When it melts, then put in the meat powder. Lastly, add the other marinades. Add the high elastin first. It will be the first chemical change in the raw materials. This is because the other marinades contain more or less salt. And the salt will then destroy the high elastin and affect the effect. The second step of adding loose meat powder serves the same purpose.
3, the amount of high elasticity must be strictly controlled, not to exceed the standard. In general, the amount of high elasticity to be added to the raw material of 0.3%, too much will affect human health, and there will be a bitter taste affecting the taste of the dishes.
4, the amount of loose meat powder can be increased or reduced appropriately, will not affect the results.
5, marinated raw materials into the refrigerator to save the surface should be sealed with oil, the temperature should be controlled between 3 to 5 degrees, the storage time is generally one to two weeks can be.
6, if the amount of high elastin added too much, to wait until the fillets marinated for a period of time and then placed under cold water to rinse, and then into the tenderizing powder for processing.
About high elastin and Andolfo meat tenderizer
High elastin's main ingredient is phosphate, which can make the structural organization of the meat change, increase the gravitational force between the molecules, so as to make the meat raw materials more tightly organized and not easy to break. Andorff Meat Loosening Powder can make the raw materials more fluffy, so the raw materials processed in this way are crispy on the outside and tender on the inside, and are not easy to be broken.
Fish fillets processed in the usual way will be crumbled after being cooked in the soup, while fish fillets marinated in this way will not be crumbled in 3-5 minutes under the same conditions, and the texture and flavor of the raw materials will not be changed.
Supplementary note:
Tested, this method of marinating shark's fin and dried abalone is also good, full of form and elasticity. When marinating abalone and shark's fin, the concentration of water should be blended at 5%. This method can also be used to marinate beef tenderloin, goose intestines, gonorrhea, can achieve the desired results.
The marinated ingredients are mostly used in hot pots such as pickled fish, boiled fish, boiling fish ingredients are not only firm and chewy. Even fish fillets with fish bones are not crumbly. These raw materials can also be used for stir-fry dishes, such as fried beef tenderloin, fried fish fillets are very good.