First, the general fish slaughter method: Most live fish, with a knife in the fish head to faint it, then remove the scales and open the fish gut and intestines, be careful not to break its bitter gall, but also its The bones are removed (bitterness), and the black coat and fat in the fish's belly are shaved. After washing, the fins are removed and the caudal fins are shaped to remove the fins. The hernia of the fish lies in the black coat and fat in the cockroach and scales, as well as in the belly. Be sure to wash clean and open the belly.
1. If it is fish vinegar, cut both sides of the fish diagonally to the median bone in the direction of the head.
2, braised, in the ridge thick meat oblique cut three to four knives.
3, steamed, on the side of the dish, in the ridge thick meat straight from the beginning to cut a knife to the tail.
4. Crispy whole fish or baguette (Ji Lie) whole fish, from the back of the fish to the end of the head, cut with a knife, remove the big bones in the middle, and fish heads open (do not cut off). Nuclear flower knife.
5, pine nuts, the three sides of the fish (or both sides) do not smash, hit the razor deep nuclear flower (cut to the skin only), the fish head an open side (continuous), leaving both sides of the small fins and fish tail.
6, the whole stuffed fish, on both sides of the fish close to the belly of the fin light cut a knife (do not cut the skin) gently with two index fingers will be gradually separated skin to the ridge, with a knife tip in the skin near the head will be in the bone Break, flip the skin, straight fade to the tail, cut off the middle of the tail bone, take out the middle of the fish bone even meat, remove the meat and smashed into fish glue, you can process and copy the whole fish.
7. Open the fish (kippers and deep-fried) and open the sides to cut the fish from the end of the fish tail. Press the knife toward the left side of the fish's ridge and press the middle bone. Cut straight to the head in the direction of the head, and open the head on both sides. Depending on the purpose, that kind of method is adopted.
Commonly used species of fish, such as Jiayu, squid, squid, river, squid, squid, squid, squid, squid, and yellow croaker, etc., can be killed by ordinary culling methods.
(1) Jiayu:
Uses: Cooking steamed, oil immersed, flooded, braised and other dishes.
(2) Squid:
Uses: Cooking steamed, braised, wet and dry and sealed dishes.
(3) Fish:
Uses: Basically the same as squid.
(4) Squid:
Usage: It can be steamed, braised, white kneaded, three-picked, wet and dry sealed, all kinds of ingredients fried balls, tablets Ding, Chuan Chuan Tang, rolls, fried, fried, fried dumplings and other dishes.
(5) Squid:
Uses: steamed, braised, vinegar, pine nuts, baltic, immersed, oil-immersed, all kinds of ingredients steamed, all kinds of ingredients to burn squid, all kinds of ingredients fried, but also brewed and pounded fish Copy other dishes as well as fried seals.
(6) Squid:
Uses: Can cook braised, vinegar, fried seal, all kinds of ingredients steamed, all kinds of ingredients to burn squid pieces, good quality can also smash rotten fish processing other dishes.
(7) Squid:
Uses: Can cook whole fish, dry and wet decoction, braised, waxed, dried sauce fish, all kinds of ingredients steamed, oil immersed, flooding, good gum can also mash fish processing other dishes.
(8) Squid:
Uses: can cook a variety of ingredients steamed, all kinds of ingredients to burn squid pieces, can be strong for free vinegar, braised, wok head, steamed fish head of various ingredients, braised fish head, demolition and other dishes.
(9) Yellow white fish:
Uses: You can cook all kinds of ingredients steamed, braised, vinegar, dry and wet decoction, demolition and other dishes.
Special types of aquatic fish slaughter and use
1, squid:
Put the fish on the plate and insert it into the nose's respiratory tract with a sharpened bamboo stick. It will not move (it has a thorn on the first two sides will hurt the person), then open the belly and remove the head and remove the lice. Its fish gelatin (white) can be dried for fish maw, and can be used to remove large bones (or not) from the middle of the bone. The meat is left from the tail of the bone on the left side of the bone, and the bones and tendons are removed on both sides. The oyster is generally used for burning.) The fish head can be used as a stew for cooking, and the meat must be peeled.
Uses: can cook garlic, net oil burning deduction, all kinds of ingredients, fried balls, tablets, Ding, strips, rolls, dumplings, Sichuan soup, stew, wok, fried, fried, and Western cuisine.
2. Raw fish Place the raw fish on the cutting board, place it on the brain of the flat fish with a knife, make it faint, and descaling smoothly. If it is used for oil immersion, water immersion, simmering, stewing, steaming, and money tablets, it is from the middle. Open the belly and remove the phlegm, take the meat can not open the belly (open belly can also be), first cut a knife to the median bone on both sides of the head jaw clip, and then from the tail end of the ridge left knife, pressing the middle bone straight cut to the head Near the fork, cut a little deeper with the tip of the sacrum (here the sacrum is inserted into the flesh), and then use the right thumb to pull the sacrum down gently at the edge of the crotch. Pull it out and pull the other side. When the flesh is more separated, the bottom fins are cut with the tip of the knife to form a complete piece of fish flesh. Then the fish flesh is split into two, and the flesh is fried in two sheets. The skin of the fish flesh must be placed on the skin before processing. Hot pot on the skin, so that it cooked skin cooked, otherwise the skin will be tough. Note that the stew must be cleared of scaly (hard) heads, fried and smashed except for double-pages.
Uses: cooking steamed, oil immersed, baked, stewed, all kinds of ingredients fried balls, Ding, strips, fried, fried, ?h, Xiyu and other dishes.
3, mullet:
Put the mullet on the cutting board, put it flat with a knife and shoot it to faint (shoot the head). After descaling, cut straight from the middle of the ridge to the head and cut the head (don't break) on both sides. Dirty dirt is removed, blood stains are washed, and the center bone is broken with a knife (it will beat when processed), and the flesh is the same as the raw fish.
Uses: cooking steamed, oil-immersed, Chuan Tang, all kinds of ingredients fried balls (with skin flesh cross knife).
4, Tangli:
Put Tang Liti on the cutting board, place it on the head with a knife, smooth the thorns on both sides of the head (will hurt people), open the sash from the center of the belly, take the dirty to smash, wash the blood, and clean the meat from The end of the knife under the knife, cut straight to the left side of the ridge to the head, flip the same knife, take out the middle bone will get, meat with skin, flesh fried knife fry.
Uses: You can cook all kinds of oysters, oil immersion, steamed, all kinds of ingredients such as fried balls and other dishes.
5, mandarin fish: (carp)
After removing the scales from the fish, cut a knife about two centimeters deep in the upper part of the anus and cut the intestine. Then use two small bamboo sticks (longer than the chopsticks) to insert the fish gills into the fish maw. Hold (can be clothed) Two bamboo branches twist to the left, drag out the fish gills and fish intestines, wash the blood, check the cleanness of the fish maw, do not break the fish connected to the tip of the fish's belly, dig out the intestinal pedicle ( Anus). Steaming and dipping, use boiling water to scald, put into the cold water basin, use a knife to scrape the black clothes, (note the live fish, it is necessary to knock a knife with its knife back in its cockroach area, wait until it fainted, then go to scale, otherwise It beats, the fins will prick and the hands will become inflamed.)
Usage: It can be steamed, braised, white sauce, oil-immersed, vinegar, juice, gargoyle, brewed, broth, ketchup, dry-fried, wet-fried-sealed, net oil, all three, Ingredients such as fried balls, rolls, slices, diced, strips, fried, fried, simmered, fried dumplings, fried dumplings, Sichuan soup and other dishes.
6, stone class:
The slaughtering method is basically the same as that of squid. It is the best meat from three to four pounds. It is too old to be used.
Usage: Same as squid cooking method.
7, squid:
(1) Born bone method: The yellow peony is filled with bamboo rafts, filtered water, then use a clean gauze to wrap a piece of hand, grasp the upper part of the squid, the gimmick to the basin edge and lick several times will be strangled. Use a special fork to secure the appendix on the cutting board (or plank), press your left hand on your body, and use your right hand to pick the pointed knife from the anus of the squid, and use the tip of the knife to go straight along the right middle bone of the squid. At the neck, insert the tip of the knife into the left side of the body and straighten it to the neck. Following the cutting of the bone of the neck of the jaw with the tip of the knife, the back blade is cut back to the tail, and the cheekbones and head and tail of the bowel are removed.
(2) The original jaundice slaughter method: Put the original yellow trout in a bucket and infuse it with hot water of 70 degrees. Immediately pour it out. Put it in cold water and wipe it with straw. At the top of the anus, a knife is cut across the anus and the gut is cut. Then a knife is cut from the back of the gill (not to be cut off). The neck meat is cut away and the gizzard is gently pulled out of the gut and the blood is washed. Change the knife for copying.
(3) Carp boiled and bone-removed: Place the carp in a cask, inject boiling water at 90 degrees for about 5 minutes, and pour out the dipper with cold water, and then use a pointed knife or thin bamboo slice to make a hand pressure. With the whole body in one hand, a small knife cuts open in the divination, and the left and right cuts. The cheekbones are removed and the head and tail are removed.
Uses: 1, raw bones, cooking a variety of ingredients fried slices, fry fried balls, saddle, braised dishes, etc., can also be fried and dried.
2, the original article can cook garlic simmer, all kinds of ingredients simmered deduction.
3, cooked bones can be cooked and cooked all kinds of ingredients, fried clams, clams and other dishes.
8, white é³:
Bone and raw culls are basically the same as jaundice.
Uses: You can cook fried oyster sauce, bone oysters, bone oil, bone oil, all kinds of ingredients, fried balls, slices, and other dishes. The original bar slaughtered, knife can be modified into a section of garlic can be used to smash the big oysters, NET fried smashing oysters, simmered oysters smashing oysters, all kinds of ingredients smashed oysters and other dishes.
9, Cape fur fish:
Put the seal fish in a bucket, prepare a lid, inject it with 70 degrees hot water, immediately cover the bucket with a lid (to prevent it from jumping out), immediately pour it out and place it in a cold water basin, using a sharp knife. After cutting the throat and letting go of the blood, put a piece of rice straw on it to clean the fish's viscose, remove the intestines in the middle of the belly and wash the blood and wash it until it is changed. In another method, the fish is placed on a cutting board, and a knife is used to cut a knife in its head and neck. After the blood is removed, the sticky belly is removed. (Note that the fish should have sharp claws to prevent it Scratching people, there are big bones and no bones.
Uses: cooking and cooking a variety of drugs and a variety of seafood stew and other dishes.
10, all kinds of turtle slaughter law:
Place the turtle in a cask, inject it with hot water of 70 degrees to burn it, immediately pour it out in a cold water basin, remove the claws and tails of the leather coat, and use the knife to cut it on both sides of the neck and cut off the sides The hard bone is cut straight to the tail, and it is separated on both sides. In addition to the clearing of the bowel, the blood is washed and cleaned. Another slaughter method is to burn the hot iron pan and put the turtle in the pan before the turtle is not hot. When the turtle feels numb, it is said to be pissed. It is said that the turtle will be slaughtered after urinating and there will be no smell during cooking. .
Uses: Most can only cook a variety of drugs stew.
11. Shan Rui:
Pick up the mountain and put it on the chopping board. When it comes out, use a machete to chop the head and cut it off. Hold the head and neck with your left hand and straighten your head upright. The right hand holds the knife and cuts it off at the neck. To the two sides next to the hard bones, cut off the part of the neck bones, cut the hard bones on both sides straight to the tail, so that it is separated into shells and meat on both sides, and then remove the lungs of the intestine and shells, and hide the four claws hidden The fat, washed blood, with a hot water of 80 degrees, into the cold water basin, wipe its appearance of the black film, to be used to change the knife. There are also slaughter methods after the first hot water, the method is simple, but the quality of the impact, because Shanrui, water fish is a cooling blood animal, the first hot water is easy to make blood coagulation in the muscle, affect the color, increase its smell of stench.
Uses: You can cook a deduction, all kinds of ingredients, stir-fry, stew and other dishes.
12, water fish:
The slaughtering method is basically the same as that of the Shanrui process, but the water fish likes to bite people and should pay attention when slaughtered. If it is bitten, put it on the pressboard to let it go, and don't drag it. The more it drags, the tighter it bites.
Usage: Cooking dishes is the same as Shan Rui.
13, pheasants:
Hold the frog's waist with your left hand and place it on the cutting board with your back upright. Cut your head with your right hand on the top of both eyes of the frog, then use your right hand to hold the frog's waist close to the front paw, and use your right index finger to cut the frog's head. After inserting into the skin suture, then grasp the right hand of the neck of the pheasant with your left hand to turn the frog skin and peel it perpendicularly toward the back leg. Use a knife to open the chin in the middle of the belly and take out the intestine (the stomach is left for accumulation for other dishes) , Wash blood, go to the four-claw tip, and finally cut the spine around the spine and left half of the spine, not on the field leg, pull out the hip triangle, it becomes two single legs, and then remove the lower jaw claws, is to wear If you do this, pull your leg out on one knee and push out the bone from the middle. Tian Pian, together with quail meat also cut mixed leg meat.
Uses: can cook a variety of ingredients fried frogs, legs, pieces. All kinds of scallops, oysters, fried, chuanchuanchuan, steamed and other dishes.
14, fresh oysters:
Use a knife to pry open the hard shell of fresh oysters, dig out its flesh, wash it with clean water, scoop up the crushed shell, hold it in a pot, add some little white vinegar to rub it evenly, then rinse it several times with clean water, and put it into boiling water pot Slightly hot, filter dry water, use bamboo sticks to be processed for replication.
Uses: Cooking and cooking dishes can be cooked.
15, fresh tape:
The method of washing and removing shells is basically the same as that of fresh oysters. However, after the shell is removed from the shell, the thin clothes are removed and the process of boiling water is removed.
Uses: Can cook a variety of ingredients fried balls, slices, oil bubbles, Boil and other dishes.
16. The fresh squid will be filled with fresh squid in a tub, poured into fresh water, soaked in water, cut straight with a knife (or scissors), remove the bone and eye and the dirt, and separate the whisker and belly with hands. Open, stripped its purple coat, wings also stripped. Wash with clean water, use bamboo rafts to filter the water and change it for processing.
Uses: You can cook a variety of ingredients fried, oil bubbles, Boil and other dishes.
17. Fresh cuttlefish: Washing method is basically the same as carp, fresh cuttlefish, black liquor in the belly, to be washed.
Uses: Can cook a variety of ingredients fried, oil bubble, braised, boiled, halogen, wolfberry and other dishes, but also processing fish glue.
18, fresh prawn:
First pick up the prawn lightly, use scissors to cut its belly padding, then cut it from the shrimp eye, cut off the spikes and the pliers on its head, and cut the tip with scissors to cut Pick out its stomach package (a small black pellet) from the hoe head, cut the half of the lobster tail (the tip), and finally cut the tail back with a pair of scissors at the end of the squawk. About half of the depth, cut the shrimp intestine. In the back, the shrimp intestine was picked out with scissors, and the entire dish was washed and placed on the bamboo basket to be used for processing and copying. If used for frying, after shelling, use a blade to thin the skin, remove the shrimp intestines can be processed.
Uses: Shelled cooked braised, wet and dry cut, fried stuffed. Shelled prawns can be used to make oil bubbles, dumplings, reels, all kinds of ingredients fried balls, slices, small, dry fried, fried, packaged dumplings (Ji Lie), flowers filling, shrimp fans, stuffing, paper bags, etc. Dishes can also be made straight shrimp (bamboo shrimp).
19, peeling fresh shrimp:
If it is the best live shrimp in the cold storage, let it die after the death, but when urgently used, some white can be dissolved in water for half an hour before peeling, otherwise the shrimp is not separated from the shell, neither beautiful, the rate is low, peel the shrimp When both hands are used, the left hand holds the shrimp body, and the right hand thumb refers to the peeling of the shrimp head and the upper shrimp shell, and then the left thumb's index finger squeezes the tail tightly and smoothly, and the shrimp flies out of the shell. After shelling, put some salted water to marinate, stir gently with bamboo chopsticks, rinse twice with water, and use bamboo rafts to hold the filtered water until marinating. If you use the whole shrimp, use a pair of scissors to remove the mustache, pick out the shrimp stomach, and wash the water with filtered water.
Uses: shrimp with shell can cook tail shrimp, oil explosion, boil, salt water, shrimp fan, stuffing and other dishes. Shrimps can be used to cook oil bubbles, all kinds of ingredients fried, flowers filling, burning, loquat, cut cakes and other dishes.
20, crab slaughter method:
Put the crab down on the cutting board and use the knife edge to press the seam in the bottom part of the crab. Hold the knife handle with your right hand. The left hand gently pats on the back of the knife (do not pry the lid) and the knife will enter the crab. The crab does not move, grab the claws of the claws of the crab with his left hand, and press the edge of the crab cover with his right hand to gently pull it upwards. The crab on the half will be pulled out. The other half will also be drawn out in this way, scraping both sides of the meat with the tip of the crab. The fins, scrape the dirt (crabs from the female crabs) in the crab meat, wash the crabs with a brush, and remove the crab claw tips (approximately) for use.
Uses: Shell can be steamed, scallion, curry, dandan fried dishes, you can also make oysters, fried stuffed crab claws.
(1) After the steamed crabs are washed clean, place them in a steamer with pots and crabs. Place a few slices of ginger, a few shallots, steam for about fifteen minutes, and take out, three or four pieces per side. , press the claws to stay in the meat, the crab claws cut out, smash the hard shell, put back the original crab shape, cover the surface, with garlic ginger sauce sesame oil vinegar or ginger onion salt oil two dishes on the seat (with small towel) , (There are also pieces that have been steamed on the cage.)
(2) Scallion crab, the crab by the claw even meat pieces, each crab claw (chew) is divided into two sections, slightly crushed hard shell (cover do not) burning red pot oil, hot, the crab is put down Fry about two minutes, pour the oil and crab, filter the oil, then put the crab in the pot, sprinkle with ginger and velvety, sprinkle some of the cooking wine on the soup four flavors, cover with the lid, until the juice is dry on the dish ( About two minutes) with the small dish and towel.
(3) Slide the eggs and crabs. According to the above cooking method, three eggs per serving are smashed, and the dry juices are poured into the eggs until they are ready. Stir evenly on the dish.
(4) Curry Crab, also in accordance with the above procedure, put four flavors smoothly add oil curry (or flour) add garlic, (preferably the first burst head), the above amount of steamed light crab (two pounds and a half), the (two pounds ) Each pot of juice.
(5) All kinds of ingredients, crab claws, will be washed crabs will be cut off, steamed on the steamer for fifteen minutes, cooked out, crushed hard shell in addition to clear shell, gently pull out the clamp of the white cartilage (Don't crush the meat.) Bring the pan with ginger and onion and place it in the crab claw. Sprinkle some of the cooking liquor on the four flavored soup, and collect the juice and sprinkle the thin powder on the fried ingredients. Sprinkle with ham and get it. Each party is cooked with cooked crab claws.
(6) Brewed crab claws. Twenty crab claws (to be clamped on the upper section) were steamed on the steamer for fifteen minutes and cooked. Then the shells were crushed with a knife and the shells were crushed and the shells were removed. Shell (keep the movable tip), use a dish to hold the net clamp, sprinkle some dry powder around, mix the four to fifty two (or ribs) with a small garden knife (table knife). Stuffing stuffed crab claws around, (keep the tip of the movable pliers do not paste), roll on egg gouache, put on a thin wrap on the wrap, put oil in a hot pan, put the crab claws down and fry The oil is too hot to leave the fire. It explodes to golden yellow, and the oil is filtered out. The crab claws are placed in an orderly manner on the saucer, followed by two small plates of hot fermented oil (20 to 24 pieces of crab claws each).
(7) Crab meat method:
Wash the crabs (don't cover) on a shallow basin, put some ginger slices and green onion strips on the surface, steam on a hot pot for fifteen minutes, take out cold crabs, and crush the shells. Put the meat on the saucer, then use the knife on the joints of the claws and the meat at the half of the clawed crab meat. Grab the crab claws (that is, the crab nails are easy to remove) from the meat and lift it from there. On both sides, cut the meat along the bones with a small bamboo stick (each bone has a piece of white cartilage to be removed). Finally, remove the claws and leave a section of the claws. Press it out with the garden stick. After the meat is fully detached, put ginger slices and onion strips into the steamer and steam in the steamer for three to five minutes. Take cold and cool food and copy it. (Please note that after steaming, don't use ginger onions. Check if there is any crab meat inside. Broken bone).
Uses: Crab meat can cook a variety of ingredients, such as burning, wolfberry, wolfberry, Sichuan soup, fried and other dishes. Crab lids can be made and fried.
Note: If the female crabs are steamed, the crab oil (yellow and cream) must be picked up and steamed on the saucer. The oil used to burn oysters must be boiled with boiling water. After the smashing of the crab yellow, add some lard and mix well until it is smooth. In general, it is a dish of crab (oil) burning, and two-thirds of crab meat is added.
There are too many other fish species to be introduced one by one, such as Shanban, Ganyu, squid, squid, horse gelatine, fresh abalone, conch, etc.
Fish without small biting bones and small amounts of water can be used to make fish balls. The gum quality is good. The cooking method is steamed. Although it is the same as Jiangtang fish, the flavor is different, and the shipping rate is higher than that of Jiangtang. The fish is high (less intestine) and has strong resistance to corruption. It is recorded for reference.
1. If it is fish vinegar, cut both sides of the fish diagonally to the median bone in the direction of the head.
2, braised, in the ridge thick meat oblique cut three to four knives.
3, steamed, on the side of the dish, in the ridge thick meat straight from the beginning to cut a knife to the tail.
4. Crispy whole fish or baguette (Ji Lie) whole fish, from the back of the fish to the end of the head, cut with a knife, remove the big bones in the middle, and fish heads open (do not cut off). Nuclear flower knife.
5, pine nuts, the three sides of the fish (or both sides) do not smash, hit the razor deep nuclear flower (cut to the skin only), the fish head an open side (continuous), leaving both sides of the small fins and fish tail.
6, the whole stuffed fish, on both sides of the fish close to the belly of the fin light cut a knife (do not cut the skin) gently with two index fingers will be gradually separated skin to the ridge, with a knife tip in the skin near the head will be in the bone Break, flip the skin, straight fade to the tail, cut off the middle of the tail bone, take out the middle of the fish bone even meat, remove the meat and smashed into fish glue, you can process and copy the whole fish.
7. Open the fish (kippers and deep-fried) and open the sides to cut the fish from the end of the fish tail. Press the knife toward the left side of the fish's ridge and press the middle bone. Cut straight to the head in the direction of the head, and open the head on both sides. Depending on the purpose, that kind of method is adopted.
Commonly used species of fish, such as Jiayu, squid, squid, river, squid, squid, squid, squid, squid, and yellow croaker, etc., can be killed by ordinary culling methods.
(1) Jiayu:
Uses: Cooking steamed, oil immersed, flooded, braised and other dishes.
(2) Squid:
Uses: Cooking steamed, braised, wet and dry and sealed dishes.
(3) Fish:
Uses: Basically the same as squid.
(4) Squid:
Usage: It can be steamed, braised, white kneaded, three-picked, wet and dry sealed, all kinds of ingredients fried balls, tablets Ding, Chuan Chuan Tang, rolls, fried, fried, fried dumplings and other dishes.
(5) Squid:
Uses: steamed, braised, vinegar, pine nuts, baltic, immersed, oil-immersed, all kinds of ingredients steamed, all kinds of ingredients to burn squid, all kinds of ingredients fried, but also brewed and pounded fish Copy other dishes as well as fried seals.
(6) Squid:
Uses: Can cook braised, vinegar, fried seal, all kinds of ingredients steamed, all kinds of ingredients to burn squid pieces, good quality can also smash rotten fish processing other dishes.
(7) Squid:
Uses: Can cook whole fish, dry and wet decoction, braised, waxed, dried sauce fish, all kinds of ingredients steamed, oil immersed, flooding, good gum can also mash fish processing other dishes.
(8) Squid:
Uses: can cook a variety of ingredients steamed, all kinds of ingredients to burn squid pieces, can be strong for free vinegar, braised, wok head, steamed fish head of various ingredients, braised fish head, demolition and other dishes.
(9) Yellow white fish:
Uses: You can cook all kinds of ingredients steamed, braised, vinegar, dry and wet decoction, demolition and other dishes.
Special types of aquatic fish slaughter and use
1, squid:
Put the fish on the plate and insert it into the nose's respiratory tract with a sharpened bamboo stick. It will not move (it has a thorn on the first two sides will hurt the person), then open the belly and remove the head and remove the lice. Its fish gelatin (white) can be dried for fish maw, and can be used to remove large bones (or not) from the middle of the bone. The meat is left from the tail of the bone on the left side of the bone, and the bones and tendons are removed on both sides. The oyster is generally used for burning.) The fish head can be used as a stew for cooking, and the meat must be peeled.
Uses: can cook garlic, net oil burning deduction, all kinds of ingredients, fried balls, tablets, Ding, strips, rolls, dumplings, Sichuan soup, stew, wok, fried, fried, and Western cuisine.
2. Raw fish Place the raw fish on the cutting board, place it on the brain of the flat fish with a knife, make it faint, and descaling smoothly. If it is used for oil immersion, water immersion, simmering, stewing, steaming, and money tablets, it is from the middle. Open the belly and remove the phlegm, take the meat can not open the belly (open belly can also be), first cut a knife to the median bone on both sides of the head jaw clip, and then from the tail end of the ridge left knife, pressing the middle bone straight cut to the head Near the fork, cut a little deeper with the tip of the sacrum (here the sacrum is inserted into the flesh), and then use the right thumb to pull the sacrum down gently at the edge of the crotch. Pull it out and pull the other side. When the flesh is more separated, the bottom fins are cut with the tip of the knife to form a complete piece of fish flesh. Then the fish flesh is split into two, and the flesh is fried in two sheets. The skin of the fish flesh must be placed on the skin before processing. Hot pot on the skin, so that it cooked skin cooked, otherwise the skin will be tough. Note that the stew must be cleared of scaly (hard) heads, fried and smashed except for double-pages.
Uses: cooking steamed, oil immersed, baked, stewed, all kinds of ingredients fried balls, Ding, strips, fried, fried, ?h, Xiyu and other dishes.
3, mullet:
Put the mullet on the cutting board, put it flat with a knife and shoot it to faint (shoot the head). After descaling, cut straight from the middle of the ridge to the head and cut the head (don't break) on both sides. Dirty dirt is removed, blood stains are washed, and the center bone is broken with a knife (it will beat when processed), and the flesh is the same as the raw fish.
Uses: cooking steamed, oil-immersed, Chuan Tang, all kinds of ingredients fried balls (with skin flesh cross knife).
4, Tangli:
Put Tang Liti on the cutting board, place it on the head with a knife, smooth the thorns on both sides of the head (will hurt people), open the sash from the center of the belly, take the dirty to smash, wash the blood, and clean the meat from The end of the knife under the knife, cut straight to the left side of the ridge to the head, flip the same knife, take out the middle bone will get, meat with skin, flesh fried knife fry.
Uses: You can cook all kinds of oysters, oil immersion, steamed, all kinds of ingredients such as fried balls and other dishes.
5, mandarin fish: (carp)
After removing the scales from the fish, cut a knife about two centimeters deep in the upper part of the anus and cut the intestine. Then use two small bamboo sticks (longer than the chopsticks) to insert the fish gills into the fish maw. Hold (can be clothed) Two bamboo branches twist to the left, drag out the fish gills and fish intestines, wash the blood, check the cleanness of the fish maw, do not break the fish connected to the tip of the fish's belly, dig out the intestinal pedicle ( Anus). Steaming and dipping, use boiling water to scald, put into the cold water basin, use a knife to scrape the black clothes, (note the live fish, it is necessary to knock a knife with its knife back in its cockroach area, wait until it fainted, then go to scale, otherwise It beats, the fins will prick and the hands will become inflamed.)
Usage: It can be steamed, braised, white sauce, oil-immersed, vinegar, juice, gargoyle, brewed, broth, ketchup, dry-fried, wet-fried-sealed, net oil, all three, Ingredients such as fried balls, rolls, slices, diced, strips, fried, fried, simmered, fried dumplings, fried dumplings, Sichuan soup and other dishes.
6, stone class:
The slaughtering method is basically the same as that of squid. It is the best meat from three to four pounds. It is too old to be used.
Usage: Same as squid cooking method.
7, squid:
(1) Born bone method: The yellow peony is filled with bamboo rafts, filtered water, then use a clean gauze to wrap a piece of hand, grasp the upper part of the squid, the gimmick to the basin edge and lick several times will be strangled. Use a special fork to secure the appendix on the cutting board (or plank), press your left hand on your body, and use your right hand to pick the pointed knife from the anus of the squid, and use the tip of the knife to go straight along the right middle bone of the squid. At the neck, insert the tip of the knife into the left side of the body and straighten it to the neck. Following the cutting of the bone of the neck of the jaw with the tip of the knife, the back blade is cut back to the tail, and the cheekbones and head and tail of the bowel are removed.
(2) The original jaundice slaughter method: Put the original yellow trout in a bucket and infuse it with hot water of 70 degrees. Immediately pour it out. Put it in cold water and wipe it with straw. At the top of the anus, a knife is cut across the anus and the gut is cut. Then a knife is cut from the back of the gill (not to be cut off). The neck meat is cut away and the gizzard is gently pulled out of the gut and the blood is washed. Change the knife for copying.
(3) Carp boiled and bone-removed: Place the carp in a cask, inject boiling water at 90 degrees for about 5 minutes, and pour out the dipper with cold water, and then use a pointed knife or thin bamboo slice to make a hand pressure. With the whole body in one hand, a small knife cuts open in the divination, and the left and right cuts. The cheekbones are removed and the head and tail are removed.
Uses: 1, raw bones, cooking a variety of ingredients fried slices, fry fried balls, saddle, braised dishes, etc., can also be fried and dried.
2, the original article can cook garlic simmer, all kinds of ingredients simmered deduction.
3, cooked bones can be cooked and cooked all kinds of ingredients, fried clams, clams and other dishes.
8, white é³:
Bone and raw culls are basically the same as jaundice.
Uses: You can cook fried oyster sauce, bone oysters, bone oil, bone oil, all kinds of ingredients, fried balls, slices, and other dishes. The original bar slaughtered, knife can be modified into a section of garlic can be used to smash the big oysters, NET fried smashing oysters, simmered oysters smashing oysters, all kinds of ingredients smashed oysters and other dishes.
9, Cape fur fish:
Put the seal fish in a bucket, prepare a lid, inject it with 70 degrees hot water, immediately cover the bucket with a lid (to prevent it from jumping out), immediately pour it out and place it in a cold water basin, using a sharp knife. After cutting the throat and letting go of the blood, put a piece of rice straw on it to clean the fish's viscose, remove the intestines in the middle of the belly and wash the blood and wash it until it is changed. In another method, the fish is placed on a cutting board, and a knife is used to cut a knife in its head and neck. After the blood is removed, the sticky belly is removed. (Note that the fish should have sharp claws to prevent it Scratching people, there are big bones and no bones.
Uses: cooking and cooking a variety of drugs and a variety of seafood stew and other dishes.
10, all kinds of turtle slaughter law:
Place the turtle in a cask, inject it with hot water of 70 degrees to burn it, immediately pour it out in a cold water basin, remove the claws and tails of the leather coat, and use the knife to cut it on both sides of the neck and cut off the sides The hard bone is cut straight to the tail, and it is separated on both sides. In addition to the clearing of the bowel, the blood is washed and cleaned. Another slaughter method is to burn the hot iron pan and put the turtle in the pan before the turtle is not hot. When the turtle feels numb, it is said to be pissed. It is said that the turtle will be slaughtered after urinating and there will be no smell during cooking. .
Uses: Most can only cook a variety of drugs stew.
11. Shan Rui:
Pick up the mountain and put it on the chopping board. When it comes out, use a machete to chop the head and cut it off. Hold the head and neck with your left hand and straighten your head upright. The right hand holds the knife and cuts it off at the neck. To the two sides next to the hard bones, cut off the part of the neck bones, cut the hard bones on both sides straight to the tail, so that it is separated into shells and meat on both sides, and then remove the lungs of the intestine and shells, and hide the four claws hidden The fat, washed blood, with a hot water of 80 degrees, into the cold water basin, wipe its appearance of the black film, to be used to change the knife. There are also slaughter methods after the first hot water, the method is simple, but the quality of the impact, because Shanrui, water fish is a cooling blood animal, the first hot water is easy to make blood coagulation in the muscle, affect the color, increase its smell of stench.
Uses: You can cook a deduction, all kinds of ingredients, stir-fry, stew and other dishes.
12, water fish:
The slaughtering method is basically the same as that of the Shanrui process, but the water fish likes to bite people and should pay attention when slaughtered. If it is bitten, put it on the pressboard to let it go, and don't drag it. The more it drags, the tighter it bites.
Usage: Cooking dishes is the same as Shan Rui.
13, pheasants:
Hold the frog's waist with your left hand and place it on the cutting board with your back upright. Cut your head with your right hand on the top of both eyes of the frog, then use your right hand to hold the frog's waist close to the front paw, and use your right index finger to cut the frog's head. After inserting into the skin suture, then grasp the right hand of the neck of the pheasant with your left hand to turn the frog skin and peel it perpendicularly toward the back leg. Use a knife to open the chin in the middle of the belly and take out the intestine (the stomach is left for accumulation for other dishes) , Wash blood, go to the four-claw tip, and finally cut the spine around the spine and left half of the spine, not on the field leg, pull out the hip triangle, it becomes two single legs, and then remove the lower jaw claws, is to wear If you do this, pull your leg out on one knee and push out the bone from the middle. Tian Pian, together with quail meat also cut mixed leg meat.
Uses: can cook a variety of ingredients fried frogs, legs, pieces. All kinds of scallops, oysters, fried, chuanchuanchuan, steamed and other dishes.
14, fresh oysters:
Use a knife to pry open the hard shell of fresh oysters, dig out its flesh, wash it with clean water, scoop up the crushed shell, hold it in a pot, add some little white vinegar to rub it evenly, then rinse it several times with clean water, and put it into boiling water pot Slightly hot, filter dry water, use bamboo sticks to be processed for replication.
Uses: Cooking and cooking dishes can be cooked.
15, fresh tape:
The method of washing and removing shells is basically the same as that of fresh oysters. However, after the shell is removed from the shell, the thin clothes are removed and the process of boiling water is removed.
Uses: Can cook a variety of ingredients fried balls, slices, oil bubbles, Boil and other dishes.
16. The fresh squid will be filled with fresh squid in a tub, poured into fresh water, soaked in water, cut straight with a knife (or scissors), remove the bone and eye and the dirt, and separate the whisker and belly with hands. Open, stripped its purple coat, wings also stripped. Wash with clean water, use bamboo rafts to filter the water and change it for processing.
Uses: You can cook a variety of ingredients fried, oil bubbles, Boil and other dishes.
17. Fresh cuttlefish: Washing method is basically the same as carp, fresh cuttlefish, black liquor in the belly, to be washed.
Uses: Can cook a variety of ingredients fried, oil bubble, braised, boiled, halogen, wolfberry and other dishes, but also processing fish glue.
18, fresh prawn:
First pick up the prawn lightly, use scissors to cut its belly padding, then cut it from the shrimp eye, cut off the spikes and the pliers on its head, and cut the tip with scissors to cut Pick out its stomach package (a small black pellet) from the hoe head, cut the half of the lobster tail (the tip), and finally cut the tail back with a pair of scissors at the end of the squawk. About half of the depth, cut the shrimp intestine. In the back, the shrimp intestine was picked out with scissors, and the entire dish was washed and placed on the bamboo basket to be used for processing and copying. If used for frying, after shelling, use a blade to thin the skin, remove the shrimp intestines can be processed.
Uses: Shelled cooked braised, wet and dry cut, fried stuffed. Shelled prawns can be used to make oil bubbles, dumplings, reels, all kinds of ingredients fried balls, slices, small, dry fried, fried, packaged dumplings (Ji Lie), flowers filling, shrimp fans, stuffing, paper bags, etc. Dishes can also be made straight shrimp (bamboo shrimp).
19, peeling fresh shrimp:
If it is the best live shrimp in the cold storage, let it die after the death, but when urgently used, some white can be dissolved in water for half an hour before peeling, otherwise the shrimp is not separated from the shell, neither beautiful, the rate is low, peel the shrimp When both hands are used, the left hand holds the shrimp body, and the right hand thumb refers to the peeling of the shrimp head and the upper shrimp shell, and then the left thumb's index finger squeezes the tail tightly and smoothly, and the shrimp flies out of the shell. After shelling, put some salted water to marinate, stir gently with bamboo chopsticks, rinse twice with water, and use bamboo rafts to hold the filtered water until marinating. If you use the whole shrimp, use a pair of scissors to remove the mustache, pick out the shrimp stomach, and wash the water with filtered water.
Uses: shrimp with shell can cook tail shrimp, oil explosion, boil, salt water, shrimp fan, stuffing and other dishes. Shrimps can be used to cook oil bubbles, all kinds of ingredients fried, flowers filling, burning, loquat, cut cakes and other dishes.
20, crab slaughter method:
Put the crab down on the cutting board and use the knife edge to press the seam in the bottom part of the crab. Hold the knife handle with your right hand. The left hand gently pats on the back of the knife (do not pry the lid) and the knife will enter the crab. The crab does not move, grab the claws of the claws of the crab with his left hand, and press the edge of the crab cover with his right hand to gently pull it upwards. The crab on the half will be pulled out. The other half will also be drawn out in this way, scraping both sides of the meat with the tip of the crab. The fins, scrape the dirt (crabs from the female crabs) in the crab meat, wash the crabs with a brush, and remove the crab claw tips (approximately) for use.
Uses: Shell can be steamed, scallion, curry, dandan fried dishes, you can also make oysters, fried stuffed crab claws.
(1) After the steamed crabs are washed clean, place them in a steamer with pots and crabs. Place a few slices of ginger, a few shallots, steam for about fifteen minutes, and take out, three or four pieces per side. , press the claws to stay in the meat, the crab claws cut out, smash the hard shell, put back the original crab shape, cover the surface, with garlic ginger sauce sesame oil vinegar or ginger onion salt oil two dishes on the seat (with small towel) , (There are also pieces that have been steamed on the cage.)
(2) Scallion crab, the crab by the claw even meat pieces, each crab claw (chew) is divided into two sections, slightly crushed hard shell (cover do not) burning red pot oil, hot, the crab is put down Fry about two minutes, pour the oil and crab, filter the oil, then put the crab in the pot, sprinkle with ginger and velvety, sprinkle some of the cooking wine on the soup four flavors, cover with the lid, until the juice is dry on the dish ( About two minutes) with the small dish and towel.
(3) Slide the eggs and crabs. According to the above cooking method, three eggs per serving are smashed, and the dry juices are poured into the eggs until they are ready. Stir evenly on the dish.
(4) Curry Crab, also in accordance with the above procedure, put four flavors smoothly add oil curry (or flour) add garlic, (preferably the first burst head), the above amount of steamed light crab (two pounds and a half), the (two pounds ) Each pot of juice.
(5) All kinds of ingredients, crab claws, will be washed crabs will be cut off, steamed on the steamer for fifteen minutes, cooked out, crushed hard shell in addition to clear shell, gently pull out the clamp of the white cartilage (Don't crush the meat.) Bring the pan with ginger and onion and place it in the crab claw. Sprinkle some of the cooking liquor on the four flavored soup, and collect the juice and sprinkle the thin powder on the fried ingredients. Sprinkle with ham and get it. Each party is cooked with cooked crab claws.
(6) Brewed crab claws. Twenty crab claws (to be clamped on the upper section) were steamed on the steamer for fifteen minutes and cooked. Then the shells were crushed with a knife and the shells were crushed and the shells were removed. Shell (keep the movable tip), use a dish to hold the net clamp, sprinkle some dry powder around, mix the four to fifty two (or ribs) with a small garden knife (table knife). Stuffing stuffed crab claws around, (keep the tip of the movable pliers do not paste), roll on egg gouache, put on a thin wrap on the wrap, put oil in a hot pan, put the crab claws down and fry The oil is too hot to leave the fire. It explodes to golden yellow, and the oil is filtered out. The crab claws are placed in an orderly manner on the saucer, followed by two small plates of hot fermented oil (20 to 24 pieces of crab claws each).
(7) Crab meat method:
Wash the crabs (don't cover) on a shallow basin, put some ginger slices and green onion strips on the surface, steam on a hot pot for fifteen minutes, take out cold crabs, and crush the shells. Put the meat on the saucer, then use the knife on the joints of the claws and the meat at the half of the clawed crab meat. Grab the crab claws (that is, the crab nails are easy to remove) from the meat and lift it from there. On both sides, cut the meat along the bones with a small bamboo stick (each bone has a piece of white cartilage to be removed). Finally, remove the claws and leave a section of the claws. Press it out with the garden stick. After the meat is fully detached, put ginger slices and onion strips into the steamer and steam in the steamer for three to five minutes. Take cold and cool food and copy it. (Please note that after steaming, don't use ginger onions. Check if there is any crab meat inside. Broken bone).
Uses: Crab meat can cook a variety of ingredients, such as burning, wolfberry, wolfberry, Sichuan soup, fried and other dishes. Crab lids can be made and fried.
Note: If the female crabs are steamed, the crab oil (yellow and cream) must be picked up and steamed on the saucer. The oil used to burn oysters must be boiled with boiling water. After the smashing of the crab yellow, add some lard and mix well until it is smooth. In general, it is a dish of crab (oil) burning, and two-thirds of crab meat is added.
There are too many other fish species to be introduced one by one, such as Shanban, Ganyu, squid, squid, horse gelatine, fresh abalone, conch, etc.
Fish without small biting bones and small amounts of water can be used to make fish balls. The gum quality is good. The cooking method is steamed. Although it is the same as Jiangtang fish, the flavor is different, and the shipping rate is higher than that of Jiangtang. The fish is high (less intestine) and has strong resistance to corruption. It is recorded for reference.