The entrance is really tender and slippery. What food do people want to eat?

When it comes to Sichuan cuisine, many people know it very well. It is a common major in life and the most grounded major. Its dishes are all over the country, whether it is a five-star hotel or a street stall in the night market. This mainly includes boiled fish, boiled fish fillets, spicy griddle and spicy tofu, all of which are very intimate. And so many Sichuan dishes, that is, boiled fish, are favored by customers, especially the fish. The passage can be said to be particularly tender and smooth, which makes people want to eat a big bite.

Then someone must be curious at this time, that is, the fish in boiled fish is so important, so what should I do? In fact, whether the fish is tender or not depends on whether you can pulp it. You just need to remove the pulp in time, and most of the fish made in that way are hard to fail. How can we make fish paste work? Salt is very important in the early stage. There must be enough salt to help the Force. Let's not talk about it below. Let's share with you the practice and details of how to make fish fillets. I will show it to you in very simple and easy-to-understand sentences, so that you can understand and see clearly. Dear friends, watch it with me.

Step 1: Wash the fish. First of all, clean the fish under running water, and keep rolling with your hands to wash away all the mucus and other wastes on the surface of the fish. Process 2: Moisture absorption. After draining the fish, add some vinegar and cold water to the room, then pat and rub with both hands to let the fish absorb all the water. Only in this way can fish maintain a round and elastic taste. Process three, clean up again. Then put the fish under the tap and wash it for 3-5 times. You can see that the fish at this time have some crystal clear layering, and there will be no bubbles when cooking this kind of fish.

Step 4: Absorb moisture again. Add cold water and salt to the fish, this time the amount will be less than before, because the fish has already sucked some water. Beat and knead your hands and let the fish help digest and absorb water. Step 5: Moisturize. After the digestion and absorption of water, fish need to lock the water tightly. Put an egg white and its dried starch in the fish, and gently stir by hand until all the fish can be covered with a thin layer of white flesh, and that's it. According to that process, after the fish is washed twice, absorbed moisture twice, and moisturized once, the internal texture mechanism of the fish is rich in water, so it is particularly round and tender, smooth and smooth in taste, and will not be troubled by foam when cooking.

According to the above process, I believe many people have a deeper understanding of the practice of meat slices. The practical method of determining the size of fish fillets can be divided into two steps. The first step is to remove the blood from the fish. This step must pay special attention to, you can wash the fish without blood, so that the fish out of the pot in the middle and late stages can reduce the fishy smell very well; Step two, push. Many people may have an illusion about the power of fish. They don't know how to calculate force. Actually, it's not that hard. Just hold the fish in your hand and it feels particularly sticky. So you mean to put pressure on it.