A list of the contents of this article:

How can the fish skin taste better in cold salad? What skills do you have?

1. Slicing: cut the cooked fish skin into flakes of appropriate size, and pay attention to uniform thickness when slicing, which is not only beautiful, but also conducive to the uniform penetration of seasonings. Seasoning: the taste of cold fish skin mainly comes from the collocation of seasoning.

2. Pickling: put the seasoned fish skin for a period of time and let the seasoning fully infiltrate into the fish skin to make the taste more delicious. The pickling time should not be too long, lest the fish skin absorb too much salt and become salty.

3. Pickling: in order to make the fish skin more tasty, the mixed fish skin can be placed for a period of time to fully absorb the flavor of the seasoning. The curing time can be adjusted according to individual taste, usually about half an hour.

How to cook Shunde crisp fish skin and how to make it delicious?

Wash the fish skin and soak it in water for 10 minutes. Wash and cut coriander, shred ginger, chopped garlic, and cut fish skin into 5cm long ribbons. Heat the oil in the pan, deep-fry the peanuts until crisp, remove and cool.

James water: blanch the cut fish skin in boiling water for a long time, usually 1-2 minutes, so as to prevent the fish skin from losing its elasticity. James water can remove the fishy smell of fish skin and make it more compact. Cooling: take out the fish skin immediately and put it in cold water to cool quickly, which can make the fish skin more crisp.

Prepare raw materials such as onion, coriander and garlic and cut them. Drain the fish skin washed with cold boiled water and set aside. Drain the washed fish skin and set aside. Put the fish skin and all the raw materials in the container. Put waterlogged sauce, a pint of fresh soy sauce, sugar, salt, monosodium glutamate and horseradish into a bowl and pour in cold boiled water to dilute and stir well.

Cold salad fish skin I bought ready-made fish skin to wash, with cold boiled water had better put wine when there is ice bubble to fishy, about 15 minutes to fish up.

The fish skin is so crisp, how to make it like this?

1. Prepare raw materials such as onion, coriander and garlic. Drain the fish skin washed with cold boiled water and set aside. Drain the washed fish skin and set aside. Put the fish skin and all the raw materials in the container. Put waterlogged sauce, a pint of fresh soy sauce, sugar, salt, monosodium glutamate and horseradish into a bowl and pour in cold boiled water to dilute and stir well.

2. In order to ensure the crispness of the fish skin, double frying can be used, that is, deep-frying at low temperature to half-cooked, and then raising the oil temperature for rapid refrying. Finally, seasoning is the key to improving the flavor of fried fish skin. After the fried fish skin is removed, a small amount of sugar and salt can be sprinkled to enhance the flavor.

3. Pickling: put the mixed fish skin in the refrigerator and marinate for a period of time to make the fish skin more tasty. The general pickling time is 30 minutes to 1 hour. Offer: take out the pickled fish skin, set the plate, sprinkle with appropriate amount of coriander, chopped onions and other decorations to increase the beauty of the dishes.

How do you cook crispy fish to taste good?

Powder wrapping: the pickled fish is evenly coated with a thin layer of cornstarch or flour on both sides to make its surface dry and easy to form a crisp skin when fried. Fried fish: pour enough oil into the pan and cook until 50% hot (about 150 ℃).

First of all, wash the fish and sprinkle dry water, cut a knife in the lower part of the fish head, the same as the fish tail, draw out the fishy line. Change the body of the fish to a knife and cut into tiles. Under the knife from the thickest dorsal fin of the fish, try not to cut into the belly of the fish, otherwise it is easy to break when fried. Sprinkle a little salt and cooking wine on the fish and marinate for 20 minutes.

Fried fish to constantly turn, so that it is heated evenly, fried fish skin will be more crisp. The seasoning of the base can be adjusted according to your taste, and if you like something more spicy, you can increase the amount of dried pepper and pepper. In short, after the completion of the above steps, an authentic Chongqing crispy fish with both color and flavor will be made.

Deep-fried, deep-fried, deep-fried until golden brown. Leave a spoonful of oil in the pan, pour in the sauce, stir quickly, heat up the juice, pour over the fish, sprinkle with shredded onions and shredded chili.