Braised longevity fish with pickled vegetables
Materials: one Fushou fish (about 500g), half a package of pickles washed and shredded (it is appropriate to choose authentic Chaoshan pickles), two or three pieces of spring onions, shredded ginger, light soy sauce, cornflour, salt. In addition, it is noted that my family never put monosodium glutamate in cooking to ensure the original taste.
Practice: wash the fish, row horizontally on both sides, in order to taste it, and then on the fish.
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Processing and formulation of fish cake
Fish cake, also known as Kamaboko and plate fish (called fish plate in Taiwan Province of China), is not common in China, while Japan has a large sales volume and many varieties, so it is a traditional surimi product of high quality, among which steamed fish cake is a unique product in Japan. The varieties of fish cakes can be distinguished according to the ingredients, molding methods, heating methods and even origin, such as monochromatic fish cakes, two-color fish cakes, tricolor fish cakes, square and leaf-shaped fish cakes, steamed, baked and fried fish.
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Processing methods of fish stuffing products
Fish stuffing products, after the whole fish is removed from bone, thorn, head, skin, viscera and scales, fish meat is ground into meat paste as raw material, which is called surimi products in the south. When processing fish stuffing, it is relatively simple to remove the fish head, while it is more troublesome to remove scales, skins and bone spurs. Therefore, a large number of processing should be equipped with "spur separator". Squeeze out the fish through the machine, leave the scales, skin and bone spurs in the machine, and then pour out. Especially for small miscellaneous fish, because of their small size and large number, the efficiency can only be improved by using a spur separator. If you use a spurs separator to process meat stuffing, you must
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