[How to foam dried fish skin]_How to foam_Foaming method

19/05/2020 0 Comment

[How to foam dried fish skin]_How to foam_Foaming method

Fish skin fish gelatin is a relatively common ingredient. Currently, there are two types of fish skins in the market: fresh fish skin and fresh fish skin.There is no residual meat or blood on it, and at the same time, the fish skin should show a transparent feeling, and the leather is thick.

Of course, the fish skin you buy must be foamed frequently to eat it, and foaming fish skin also requires a method.

Shuifa Fish Skin: Put the fish skin into the pot first, add water, set on high heat, boil for about 45 minutes, and remove the sand.

Add 60 degrees of hot water, cover the lid, 焖 8?
Take it out for 10 hours (if the water temperature decreases, heat exchange water should be removed) and wash it with water.

According to the old and tender, put in a bamboo basket, immerse it in a boiling water pot, boil it, move to a low heat, cover the pot, and let it simmer for half an hour (the hard one can be simmered again).

Then remove it and rinse it before use.

Alkaline blisters are made with 1,000 grams of alkaline water, 5 grams of water, and the ratio of alkali to water fish skin alkaline water is 20: 1. 100 grams of dried fish skin bubbles are 2,000 grams. Repeated cleaning must be repeated when the alkaline water bubbles are released. The pH value is about 4.

Add about 3 grams of white vinegar and alkaline alkaline swelled hot water in the pot for 5 seconds or more. The hot water in the fish skin can be over 5 seconds. Add ice water. Remember to set the ice water (add ice water to the ice).Pour into 60 grams of work to quickly soak for 30 minutes and remove.

Ingredients for fish skin: Main ingredients: 250 grams of fish skin, auxiliary materials: 50 grams of green pepper, seasoning: 10 grams of mustard oil, 5 grams of sesame oil, 3 grams of salt, 2 grams of MSG, 2 grams of pepper, 5 grams of cooking wine,5 grams onion white, 10 grams of parsley Method: Wash the skin of the fish and cut it into filaments; wash the onion and cut into filaments; choose to wash and cut the parsley into sections; remove the seeds of the pepper, wash and cut into filaments;Add shredded mustard oil, sesame oil, refined salt, monosodium glutamate, pepper, and cooking wine to shredded chili, shredded chives, shallots, and parsley.

Bitter chrysanthemum fish skin ingredients: fresh fish skin, bitter chrysanthemum, millet pepper, chives, parsley.

Seasoning: 15 grams of white vinegar, 3 grams of salt, 5 grams of chicken essence, 20 grams of pepper oil, 5 grams of sesame oil, 10 grams of ginger juice, and 5 grams of raw soy sauce.

Method: Wash the fresh fish skin and cut it into 5 cm long filaments. Wash the bitter chrysanthemum, millet pepper, chives and parsley, and chop them separately. Put boiling water in the pot and put the fish skin and shreds.Seconds, rinse with cold water immediately after taking out; mix coriander, chives, minced garlic, white vinegar, salt, chicken essence, pepper oil, sesame oil, ginger juice, raw juice, and mix well with bitter chrysanthemum, fish skin, millet pepperAdd to the refrigerator for 30 minutes and serve.

Ingredients for chive fish skin: shark skin, fragrant leaves, Chenpi, star anise, ginger onion.

Auxiliary materials: Onion white 25g, onion leaves 60g, garlic 8g, ginger 5g, 4 dried chili peppers, one star anise.

Method: 350g shark skin, wash it clean; put the fish skin into the pot, add appropriate amount of water and 2 fragrant leaves, 1g of rind, two octagonal petals, a small piece of rind, 5g of ginger, 10g of spring onion, turn to low heat and cook8-10 minutes; cut the cooked fish skin and cut into small pieces; prepare auxiliary materials: onion white 25g, onion leaves 60g, garlic 8g, ginger 5g, 4 dried peppers, anise an clove; after the pan is heated, add olives30ml oil; add scallion white, ginger, star anise, dried pepper, garlic fragrant; add fish skin and stir fry, add 15ml abalone juice and 15ml raw soy sauce; add green onion leaves, peppercorn oil 2ml, salt 2g, stir-fryThe leaves become soft, and the wet starch can be moistened.