How to whiten, brighten and fragrant fish fillets with pickled fish? This is what chefs do

How to make fish fillets whiter, brighter and more fragrant with pickled fish? This is what chefs do

2017-12-06 20:29 Sister talks about delicious food

If you want the fish fillets to be white, killing the fish is very important. The method we use is very simple: insert a small stick through the fish's mouth (to fix the fish head), and then hit the fish head three times with the wooden stick to knock the fish into coma. Since the number of beatings is small, the fish blood will not contaminate the fish meat.

Of course our method is not very scientific, but the effect is pretty good. The scientific slaughtering method is: first cut off the two aorta of the fish, insert a knife from the end of the tail, cut off the tail, and then let the fish's blood drain out naturally, or put it back into the water. Unfortunately, this processing method is relatively complicated and cannot meet the click needs of our dish.

Soaking fish fillets in rice water makes them whiter, brighter and more fragrant

Fish fillets are usually rinsed after being filled, but in addition to rinse, we also added a step, that Just soak it in rice water. Soaking in rice water has three benefits: first, it can make the fish fillets whiter; second, it can increase the gloss of the fish fillets; third, it can remove the fishy smell. The soaking time should be controlled at about 15 minutes.

Sweet potato starch sizing has a smoother and more tender texture

Fish fillets are generally sizing with corn starch, but we chose sweet potato starch, which has a finer texture than corn starch and potato starch. This is better The fish fillets can be more smooth and tender in the mouth.

Dry-fried sauerkraut has more aroma

The sauerkraut we choose is also packaged. Due to its high water content, the fried dishes are not fragrant enough. Therefore, before frying, we use a hot dry pan to stir-fry directly until the water is almost dry.

The three-ingredient soup is not afraid of not having a strong aroma

When making pickled fish, many colleagues only use fish bones to make the soup, and the flavor of the prepared soup will be obviously insufficient. . In order to increase the umami flavor of the dishes, we added chicken rack bones and tube bones to the fish bones. The cooked soup is not only full of umami flavor, but also thicker.

Blanched fish fillets are tender and reasonable