Kitchen Pulp How can I make the fish fillet slurry smooth and tender? What s the trick? Thanks

You're a chef, so it's easy to communicate. I'll start with an analogy, like you pulp shredded meat. Is it a good pulp fresh (that is, when the pork is still warm) or a good pulp that is slightly frozen in the refrigerator?

If you're not paying attention, you give it a try. It's the same with the fish you just killed, when you slice the fish, the fish will still tremble slightly, this is because the nerves of the fish are not dead. At this time, the fish can't eat much water into it, and the raw materials don't eat water, how can it be tender?

After the fish fillet is down, freeze in the refrigerator for 20 minutes before taking out the pulp. At this time, take out the fish, wash it with water, drain the water, sprinkle it with salt, and beat it clockwise with your hands, in the same direction (this is a truth with meatballs, the longer the fiber of the meat is pulled, the longer the fiber, the more energetic the thing will be, and it will not disperse.) If you don't go in the same direction, the fibers of the meat will be messed up, and the result of the mess will be that you don't have water, but you come out of the water.

The jargon is called hurting water), after sprinkling salt, the fish will soon be vigorous, at this time you can mix the water, don't give enough water at one time, mix less, and then continue to close, repeat a few times OK, in the egg white, and finally put the dry starch. You only remember one point, 1 catty of fish can eat 4 taels of water, and you can't mix enough water at one time, and you can only mix water when it's dry. The egg whites are given at the end because of the dressing of the fillets.

Then there is the problem of oil temperature, control the fish fillet at about 3 percent, after the fish fillet goes into the pot, you don't use a spoon to turn it, you have to wait until the fish fillet is a little white and then gently push it with a spoon, otherwise it will be white foam, and the white foam is the egg white. The egg white is gone, and the fish is not tender. If you don't think the fish is tender enough, you can buy some powder, and the vegetable market sells dry and fresh food (don't give too much powder, give more fish that is made with alkaline flavor and burns your mouth) or buy some baking soda, and mix some baking soda powder with the pulp.

Baking soda does not have a burnout problem. You can experiment and then adopt my advice.

If you are making sauerkraut fish, you should choose live fish, because it is easier to make live fish. Slice the fish fillet, flush the water, drip off the rest of the water after the fish fillet is hard, add salt monosodium glutamate, and the salt should be more, because you will lose a little when you wear it, and too little will give people a feeling of no salt. Add salt and monosodium glutamate to hit clockwise in the basin, don't hit the fish fillet and break it, feel sticky and try it with your fingers, pinch it is very sticky and not like water, just add egg white (egg white should be appropriate, too much water will have a lot of foam when wearing), after grabbing Yun to see whether it is dry or wet, if it is dry, add super cornstarch soaked in water, if it is wet, add dry, just grab Yun.

Loosen the fillet with the back of a knife in advance, first add a layer of egg white, to be even, and then a layer of cornstarch, to gently pat off the excess cornstarch.

Preferably fresh, straight sizing, yours may be frozen. Fresh ones don't. Put a little salt, pinch the tender meat powder, pinch it to feel sticky to your hands, and then put a little egg white and cornstarch and mix evenly.

When stir-frying, the oil temperature should not be too low and too high. If it's low, it's going to come out of the water. If you are tall, you will grow old.

The main thing is the heat. When the oil is hot, slide the fillets down, scatter them, and remove them with a large spoon.

Add salt and peppercorn noodles to the sliced fish fillets, then add egg whites and grab again, then add starch and blanch it with hot water, and you can make the dish you want to make.