How to cut chrysanthemum fish?

How can I cut the dishes of chrysanthemum fish beautifully?

This exercise is very complicated.

Cut the fillets into 0.5cm wide slices with a cross knife. Be careful not to cut off the skin of the fish, so that only the skin is connected between each fillet. Cut the fish skin into groups of 5 pieces.

Then, cut the fish fillets vertically in groups of 5 pieces, with the interval between each knife still 0.5cm, and cut all the fish fillets in each group into chrysanthemum petals.

The other is:

Buy a grass carp weighing at least 3 kg to remove gills. Knives must be sharp. Bones, meat from the fish's back. Be careful not to cut off the belly of the fish and make it into large pieces. Then cut the fish into two-inch square pieces, with the skin facing down, and cut the fish pieces at a 45-degree angle every centimeter, being careful not to cut them.

Boil the oil pan, bend the meat with a flower knife, pat the raw starch (dry powder) evenly, fry it in the oil pan until golden brown, and take it out. At this time, the fish pieces have spread out like flowers and are round on the plate, forming a pyramid.

Add oil to another pot, stir-fry tomatoes (tomato sauce is also acceptable), shredded ginger, shredded garlic and shredded red pepper, add a spoonful of water to boil, release soy sauce, salt and monosodium glutamate, add water starch to make juice, and then pour the soup evenly on the fish pieces on the plate.

This dish is beautiful, nutritious, crisp, sweet and sour.

Teach you how to fry Yuanxiao, and how to fry Yuanxiao is delicious.

1. Punch some holes in the bought Yuanxiao with a needle cone to prevent oil splashing when frying.

2. When the oil in the pot is cooked, fry the Yuanxiao twice. When the Lantern Festival is pale yellow, turn it with bamboo chopsticks to heat it evenly, then fry it until it is golden yellow, and small bubbles begin to appear on the surface, that is, remove it and put it on the plate.

3. Put some sugar on the fried Yuanxiao.

Video tutorial of chrysanthemum fish flower knife cutting method

Even chrysanthemum fish can't do it. You boned the fish and cut it into trapezoid. Then, the fish skin goes down the ladder, and then the knife pattern is straightened.

How to cut and fry chrysanthemum fish to look good?

Cut obliquely from the side of the meat, do not cut the skin, and cut it into uniform network oblique knife lines. After frying, the skin will shrink and form a beautiful chrysanthemum shape.

How to cook chrysanthemum fish

Raw material: one grass carp, weighing about1250g. 5g of refined salt, monosodium glutamate 1g, 50g of tomato sauce, 5g of Jiang Mo, 50g of white vinegar, 20g of Shaoxing wine 15g, 20g of wet starch, 5g of garlic paste, 5g of dry starch 10g, 5g of sesame oil 10g, 5g of ginger juice and 5g of vegetable oil1500.

Practice: ① Cut the fish, remove scales and gills, wash it, chop off the head and tail first, then take various pictures of chrysanthemum fish from the fish (17), cut them into mung bean-sized dices with fat, mushrooms and bamboo shoots, put them in a bowl, and add egg white (egg yolk is used separately), raw powder and monosodium glutamate.

Dice the ham and sprinkle it around the fish embryo, steam and crush the egg yolk, and put it on a plate to make a stamen.

(3) Blanch the fish head and fish tail in boiling water, put them in a bowl, add Shaoxing wine, monosodium glutamate, salt, onion, ginger, soup and twisted strips, steam them in a pot for about 20 minutes, take them out and remove the onions.

(4) Take a long waist plate, put the fish head and tail on the plate head, arrange the fish body with cribs and pins in the middle, put coriander around, filter the soup of steamed fish into a wok to boil, thicken it with corn starch water and pour it on the fish.

Features: crisp outside and tender inside, sour and crispy.

Pay attention to those things when cutting pine nuts. How to cut chrysanthemum fish?

Mandarin fish, pine nuts, bell peppers, red pickled peppers, soup, salt, cooking wine, egg white, starch, monosodium glutamate, pepper, oil, sugar and Jiang Mo.

manufacturing process

Cut the fish into mung bean-sized fish rice, and fry pine nuts in warm oil until cooked; Put oil in the pot, and the oil temperature drops, so that the fish and rice slip away; Fire in the original pot, add peanut oil, stir-fry in Jiang Mo, stir-fry fish rice and pine nuts evenly, season and drench thoroughly.

1. Peel pine nuts and divide them into two halves; Cut winter bamboo shoots, ham and soaked sea cucumber into 0.6 cm square cubes; Add 3g of starch and 6g of water to make wet starch.

2. Cut the onion and ginger into fine powder.

3. Mix the eggs and flour into an egg paste.

4. After washing the cut yellow croaker (each fish is cut into two large pieces), point two flower knives cut into oblique crosses at the belly of the fish, hold both ends of the fish fillets with the skin inward, twist them into fish rolls by hand, dip them in egg liquid, and when they are fried in warm oil to golden brown, take them out and filter off the oil.

5. Reheat the oil pan and add winter bamboo shoots, sea cucumbers, ham, pine nuts, onions, Jiang Mo, peas, salt, monosodium glutamate, sugar, cooking wine, vinegar and soy sauce. , and pour all the seasonings such as wet starch, broth (or chicken soup) 100 ml into it, mix it into white thick juice, and pour it on the fried fish roll.

Process prompt

Because of the frying process, about 500 grams of vegetable oil should be prepared.

How to make sweet and sour chrysanthemum fish? How to cut the chrysanthemum knife? Come on! !

Buy a grass carp weighing at least 3 kg to remove gills. Knives must be sharp. Bones, meat from the fish's back. Be careful not to cut off the belly of the fish and make it into large pieces. Then cut the fish into two-inch square pieces, with the skin facing down, and cut the fish pieces at a 45-degree angle every centimeter, being careful not to cut them.

Boil the oil pan, bend the meat with a flower knife, pat the raw starch (dry powder) evenly, fry it in the oil pan until golden brown, and take it out. At this time, the fish pieces have spread out like flowers and are round on the plate, forming a pyramid.

Put oil in another pan, stir-fry tomatoes (tomato sauce is also acceptable), shredded ginger, shredded garlic and shredded red pepper to give a fragrance, add a spoonful of water to boil, add soy sauce, salt and monosodium glutamate, add water and starch to make juice, and then pour the soup evenly on the fish pieces on the plate.

This dish is beautiful, nutritious, crisp, sweet and sour.

How do squirrel fish and chrysanthemum fish look better with flower knives?

Straight knife first, then oblique knife.

The practice of chrysanthemum fish

Chrysanthemum fish is a traditional hot dish. The finished dishes are like blooming chrysanthemums, with vivid shapes, bright colors and attractive fragrance. It tastes crisp outside and tender inside, sweet and sour. For many years, this dish has been very prosperous and loved by diners all over the world, especially women and children. The making process is not complicated: cover the fish with skin with a chrysanthemum-shaped flower knife, make it into powder, fry it in an oil pan, take it out and put it on a plate, stir the juice in the pan and pour it on it. However, it is technically difficult. Set raw material selection, knife processing, batter processing, heat control, oil temperature control, seasoning thickening and other skills in one, which can fully reflect the basic skills of chefs. In hotels, it often happens that the operator does not grasp the main points of cooking well, which leads to the appearance of dishes is not beautiful, the taste is poor, the color is not bright and the sauce is not thick enough, which seriously affects the quality of dishes. Here, according to my own practical experience, the author will write the technical key of making chrysanthemum fish in words, which is intended to communicate with you. If there are any shortcomings, please correct me:

First, the choice of raw materials

It is best to choose varieties with thick lateral muscles and fresh meat, such as snakehead, herring, grass carp and so on. In terms of weight, 1500 g is generally the best, neither too big nor too small. Otherwise, it is too small, the muscle thickness is not enough, which is not conducive to the shaping of the knife, and the petals of the dish are too short, which makes the chrysanthemum fish not full enough and affects the appearance; If the fish is too big, the muscle fiber is thicker and older, and the taste is not good.

After the primary processing, the kitchen knife should be attached to the fish spine, and the rubber bands on both sides of the back should be removed.

Second, the tool processing

There is a saying in the culinary world: "There are flowers under the knife and flowers in the oil". Whether the shape of chrysanthemum fish is exquisite or not is particularly important to brush off the knife. Generally, a cross-shaped flower knife is used to cut off the muscle fibers in fish, which provides conditions for "flowers grow in oil". Pay attention to the following three points when cutting the knife:

1. When cutting with an oblique knife, the blade should be inclined as much as possible to make the fillets as large as possible, and then cut with a straight knife to make the fillets longer and ensure the fullness of chrysanthemums.

2. When cutting with a straight knife, every fishing line must be cut off except the fish skin, and even the knife is prohibited; Otherwise, in the process of frying, the petals will not stretch, which will inevitably affect the shape of the dishes.

3. The cutting pattern should be consistent in depth and thickness. The depth should be cut to the skin of fish, because there is less protein in the muscle tissue matrix of fish. Unlike squid and cuttlefish, the smooth muscle raw materials are mainly composed of collagen and elastin, which only need 3/4 or 4/5 depth. The thickness of the fishing line is generally 3 mm square, and each piece is required to be 3 mm thick, and the distance between straight knives is also controlled at 3 mm. Otherwise, the fishing line (petals) will be uneven or flat, which will directly affect the appearance.

Third, batter treatment.

For the main ingredients of fried crispy vegetables, hanging paste is generally more common, because hanging paste can keep the water in the raw materials from losing, thus ensuring the texture of the finished dishes to be crisp outside and tender inside, and avoiding the loss of some nutrients during cooking; However, the flour milling method is more suitable for chrysanthemum fish, because the water content of this fish is extremely high. After planing, flour milling can make dry starch evenly wrap on each fishing line, fully absorb the water on the fish surface, which not only plays a role in gelatinization, but also separates the fishing lines, providing conditions for forming beautiful shapes when frying. However, it should be noted that:

1. Take even photos. In particular, we should pay more attention to the gap between fish and fish skin, which is easy to stick, and the petals can't stretch out when frying.

2. Now shoot and fry. It should not be left for too long after shooting, otherwise the water in the fish will seep out, the starch will absorb moisture and agglomerate to produce stickiness, and it is easy to make the fish stick.

3. Shake off the remaining powder.

Fourthly, oil molding.

The oiling of chrysanthemum fish is generally divided into two steps: primary frying and secondary frying, and the temperature and oil temperature control of the two oiling are completely different. During the initial frying, the oil temperature is controlled at 50%, so that the starch on the surface of the shredded fish can be quickly gelatinized and crusted, and the dishes can be shaped. At this time, if the oil temperature is high, the water in the raw materials evaporates too quickly, which is easy to be fried to crisp, so that the dishes lose their fresh and tender taste requirements; On the other hand, the low side is that after the raw materials are put into the pot, the starch gelatinization is slow, and pulverization is easy to occur, which makes the chrysanthemum difficult to set. The traditional method of cooking raw materials is to put raw chrysanthemum fish directly into the oil pan and use the natural shrinkage of fish skin to shape chrysanthemum. However, after many practice comparisons, the author found that if both sides of the fish skin are pinched by hand first, and then rolled tightly along the fish skin, the edges are bonded with glue (starch conforms to ... >:>

What should the chrysanthemum fish do? It is better to have videos or pictures of the production process …

The practice of chrysanthemum fish

Ingredients: 1.5 Jin grass carp or mandarin fish.

Ingredients: tomato sauce, sugar, vinegar, ginger juice, vegetable oil, green beans and raw flour.

Steps:

1. Remove gills, clean the chamber, and take out the fishbone and divide it into two pieces; Cut the big fish fillet into small fish fillets 3 cm long with a wheat ear knife;

2. Marinate with cooking wine and ginger juice for about 5 minutes to remove the fishy smell; Dip in dry starch (pat dry powder) to shape the fish; Shake it, then add 60% hot oil and fry it into chrysanthemum;

3. Stir-fry the juice. Stir-fry tomato sauce in oil, add sugar, vinegar, ginger juice and vegetable oil, add water and stir-fry in oil pan for a while.

4. Pour the fried juice on the fried fish; 5. Put the fish in the bowl with chopsticks and put some cooked green beans.