A list of the contents of this article:

How to make the meat more tender and slippery?

Pickled fish: proper pickling can make the fish taste, but also make the meat more tender and smooth. Salt, cooking wine, ginger slices and so on can be used for pickling, the time should not be too long, generally 10-20 minutes. Control the heat: it is very important to master the heat when cooking fish. Too high temperature will make the fish shrink quickly and become dry and hard. Use small and medium heat to cook slowly to heat the fish gradually and keep it tender and smooth.

Choose fresh fish: fresh fish have better texture and taste more naturally. When choosing, you should pay attention to whether the eyes of the fish are clear, whether the gills are bright red, and whether the meat is elastic. Handling fish: when removing the fish from the bone, be careful not to damage the fiber structure of the fish. Using a sharp knife, gently scrape off the meat slices along the texture of the fish, which can reduce meat crumbs and damage.

Sour taste: the right amount of vinegar or lemon juice can not only make the fish fresh and fishy, but also make the fish more tender and smooth. Alkaline substances: such as baking soda (sodium bicarbonate) can neutralize the acid in the fish, making the meat more tender and smooth, but use very carefully, too much will affect the taste and health. Starch: the right amount of starch can protect the fish from damage during cooking and increase the tender and smooth feeling of the fish.

How to make fish taste more tender and smooth?

1. Deodorization: the fishy smell of fish is the key to ensure the taste. Soak in brine, milk or cooking wine for a period of time to remove the smell of fish and make the fish more compact. Slice: cut the fish into thin slices or strips, which should be cut along the fish lines, which can reduce the fracture of muscle fibers and maintain the integrity of the meat.

2. Choose fresh fish: fresh fish have better texture and taste more tender and smooth. When choosing, you should pay attention to whether the eyes of the fish are clear, whether the gills are bright red, and whether the meat is elastic. Handling fish: when removing the fish from the bone, be careful not to damage the fiber structure of the fish. Using a sharp knife, gently scrape off the meat slices along the texture of the fish, which can reduce meat crumbs and damage.

3. Choose fresh fish: the texture of fresh fish is compact, and the taste is naturally more tender and smooth. When choosing, you should pay attention to whether the eyes of the fish are clear, whether the gills are bright red, and whether the meat is elastic. Treatment of fish skin: fish skin is easy to stick to the pot during cooking, but proper handling can make the fish more tender and smooth. You can cut a few knives on the fish skin, which can not only prevent the skin from shrinking, but also help to permeate the seasoning.

4. Choose fresh fish: the texture of fresh fish is compact, and the taste is naturally more tender and smooth. When choosing, you should pay attention to whether the eyes of the fish are clear, whether the gills are bright red, and whether the meat is elastic. Treat the fish: slice the fish from the bone and remove the skin and bones. If it is a large piece of fish, it can be cut into thin slices or small pieces for better taste and cooking.

5. Pickled fish: proper pickling can not only enhance the taste of fish, but also make it more tender and smooth. The commonly used pickles are salt, cooking wine, ginger juice, egg whites and so on. The pickling time should not be too long, usually 10-15 minutes. High temperature quick stir-fry: quick stir-frying can make the fish surface solidify quickly, lock in the moisture, and keep the meat tender and smooth. When frying fish, the heat should be big, the action should be fast, and the cooking time should be shortened as much as possible.

6. Choose fresh fish: choose fresh fish for better quality and better taste. Cooking time should be appropriate: the time for fish stew should be adjusted according to the size and type of fish to ensure that the meat is cooked more tenderly. Do not overcook: do not overcook the fish, it will destroy the taste of the fish.

How to cook tender fish delicious and tender

1. Ingredients: a sea bass, chopped onions, shredded ginger, green onions, red peppers, light soy sauce, steamed fish and soy sauce. The fish bought on the market, although the merchants have done some treatment, but after all, it is not meticulous enough, we still need to remove the internal organs, scrape the black film clean, and wash the whole body with water. Cut two cuts on both sides of the fish and wipe off the water with absorbent paper.

2. Stir-fry or cook quickly at high temperature: fish should use high-temperature and fast-cooking methods when cooking, such as quick-frying or quick-cooking, which can make the fish surface solidify quickly, lock in moisture and keep the meat fresh and tender. Pay attention to the heat: when cooking fish, the heat should not be too large, so as to avoid external scorching. Deep-fry or boil the fish over medium and small heat slowly, so that the fish can be heated evenly, cooked thoroughly without losing tenderness.

3. Pickled fish: proper pickling can not only increase the taste of fish, but also make the meat more tender and smooth. The commonly used pickles are salt, cooking wine, sliced ginger, etc., all of which can remove odor and increase flavor. Control the heat: the control of the heat when cooking fish is very important. Too high temperature will make the fish dry and hard, while too low temperature may cause the fish to be undercooked. In general, fast, medium-fire cooking is the best choice.

4. Soak the fish in salt water: soak the fish in light salt water for a period of time, which can make the meat more compact and help to remove the fishy smell. Control the heat: the heat of the fish should not be too high when cooking. The rapid high temperature will make the fish burnt outside and affect the taste. Proper heat can make the fish mature slowly and keep it tender and smooth.

5. Chicken oil method: when steaming fish, in addition to seasoning, put pieces of chicken oil on top of the fish, the fish absorbs chicken oil to make the fish fresh and tender; boiling water drawer method: when steaming fish, wait for the water to boil and then steam on the drawer, and the lid of the pot should be strict; smear dry powder method: when steaming fish, first apply some dry powder on the fish, do not uncover the lid of the pot. For example, if the fish weighs 250g, steam for 8-10 minutes when the thickness of the fish is the same.

Step: kill the fish, clean it up, and dry the fish with kitchen paper. With a sharp knife, press the fin and make a cut along the back of the fish. In the process of steaming fish, in order to keep the upper and lower parts of the fish heated evenly, we put three small spoons on the steamed fish plate in advance, so that there is steam flow in the lower part of the fish body.

How to make the fish more fresh and tender?

Soak the fish in brine: soak the fish in light salt water for a period of time to make the meat tighter and reduce the looseness of the meat during cooking. Control the heat: the cooking heat of the fish should not be too big, too much firepower will make the fish burnt and lose the fresh and tender taste. Slow frying or steaming over medium and small heat is a better choice.

Pickled fish: proper pickling can not only increase the taste of the fish, but also make the meat more tender and smooth. The commonly used pickles are salt, cooking wine, sliced ginger, etc., all of which can remove odor and increase flavor. Control the heat: the control of the heat when cooking fish is very important. Too high temperature will make the fish dry and hard, while too low temperature may cause the fish to be undercooked. In general, fast, medium-fire cooking is the best choice.

Stir-fry or cook quickly at high temperature: fish should be cooked at high temperature, such as stir-frying or cooking, so that the surface of the fish can solidify quickly, lock in moisture, and keep the meat fresh and tender. Pay attention to the heat: when cooking fish, the heat should not be too large, so as to avoid external scorching. Deep-fry or boil the fish over medium and small heat slowly, so that the fish can be heated evenly, cooked thoroughly without losing tenderness.

Pickled fish: proper pickling can not only increase the flavor of fish, but also help to keep the meat tender and smooth. Can use salt, cooking wine, ginger slices and other simple seasoning for curing, the time should not be too long, usually a few minutes to half an hour. Control the heat: it is very important to master the heat when cooking fish. Too high temperature will cause the protein in the fish to solidify quickly, causing the meat to age and become firewood.

Control the heat: it is very important to control the heat when stewing fish. First boil the soup over high heat, then turn to low heat and simmer, so that the fish can fully absorb the taste of the soup while keeping the fish fresh and tender. Avoid frequent flipping: in the process of stewing fish, try to avoid frequent flipping of the fish, so as not to destroy the structure of the fish, causing the fish to spread, affecting the taste and appearance.