Why are the fish fillets in the restaurant so slippery, elastic and not fragile?

Eating fish has become an indispensable family banquet in family life. Fish is nutritious and delicious, which is good for the elderly and children! Boiled fish fillets, spicy fish fillets, vinegar fish fillets ... fish fillets are the favorite of many foodies. Thinking of its fresh and delicious taste, I can't wait to eat a pot at once.

After the fish fillets are done, add a proper amount of salt and grab them evenly by hand, then add a spoonful of cooking wine and marinate for ten minutes. Finally, add egg white and a spoonful of raw flour and grab it for later use. When cooking fish fillets, be sure to use a big fire. After the fish soup is boiled, sprinkle the fish fillets evenly. After 20 seconds, push the fish fillets on the back with a frying spoon (this will not burn the fish fillets and make the fish fillets evenly heated). At this time, we should pay attention to the fact that the fish fillets turn translucent and white and immediately scoop them in a bowl with a colander until they are about 80% mature, then pour in the fish soup, and add dried Chili, sesame oil, chopped green onion and hot oil.

Why do you cook at eight or nine? Because the success or failure of pickled fish and boiled fish lies in the tenderloin, and the tenderloin cannot be cooked for too long, otherwise it will be too old. If it is cooked in 89 minutes, it will be suffocated by the residual temperature of fish soup and hot oil. This kind of tenderloin is not only delicious, but also elastic and beautiful. So what is the best thickness of fillet? This question is also very particular. Fish fillets are easily broken if they are cut too thin, and lose some delicate flavor if they are cut too thick. The thickness of fish fillets is preferably about 2 mm, which is not only convenient for pickling fish fillets, but also very good to eat.

You must remember to put some egg whites when you stir the fish paste. Moderate thickness. Why do you still overcook it? That's because you didn't put the egg white when you pulped the fish. You must put the egg white first, then the starch, and then grab it evenly. This will not only make the fillets more tender, but also make the fillets intact and unbreakable! So when we do it at home, we feel that we can't do it. In fact, it's not because our cooking skills are inferior to those of hotel chefs, but because we don't have the methods. As long as you master the method, the rest is not a problem.