Do fish five tips

Zhang shandong travel-professional college senior culinary technician

     The fish is rich in nutrients, many people's mind is well. But no matter Fried boil blast, want to make a taste delicious, delicate taste, appearance beautiful fish do not simple.

     Pan fry the fish anti adhesion. But in the hot pot put oil and some salt again after, also can be used after the net pot ginger pot brushed. Still can put the pot burned a bit hot, the oil temperature is a little higher, then put in the fish, fish meet high oil temperature skin would immediately become hard,'t stick the skillet, and then convert again small torches fish and through.

     The cook fish minced meat. In do fish before, first in braise in soy sauce pan fry the fish through or Fried thoroughly, and the oil, and the oil temperature to high. Burn fish soup is unfavorable and overmuch, general with water before the fish for degrees. Don't go through filleting, fire process, use a spoon will sauce poured continuously pour over fish body, so even if fish heads, still can keep the prototype of a fish.

     To her late ginger. Burn fish somebody likes to ginger and the fish, think this pot together can remove fish xing. Actually otherwise, early ginger will make fish leaching protein block the effect to xing ginger. Can the fish in the first pot cooking for a while, to be protein coagulation again after the ginger; Also available in blasting of the pot boil into a little amount vinegar and cooking wine, have to be bored with her solution increase incense role. If still feel have to flavor, out of the pot before and garlic point, the effect is very good, especially the long time frozen fish cooked.

     Steamed fish with boiled water. Steamed fish to pot. Bring to a boil, then constitute the steamed fish, avoid by all means use cold water to evaporate. Because the fish caught in high temperature, external organizations solidification, locks in internal fresh juice. Evaporate before had better sprinkle some chicken in fish oil or lard, can make the fish more smooth and delicate. Still can seal the dough, prevent the fish dish run away or on drop water dilute the taste of the fish steamer.

     Frozen fish put milk to burn. Long time to cook the fish in the fridge can be appropriately in putting some milk to increase soup delicate flavors of the fish. Put the fish from the refrigerator, best natural HuaDong after, also can be put in place a little salt containers thaw, for the purpose of frozen fish in the protein in salt will slowly solidification, prevent loss of liquid and lose the nutrition.