How to fish fish is not broken
We have fun at home, often there will be "fish". This is mainly due to the lack of understanding of the tissue structure of fish and improperly. Fish is the most delicate meat, but the meat is buteed, the fibrous structure is not tight, which is the reason why the fish is easily broken after cooking. Since most of the food is characterized by most of the thermal conductivity during the ripening process, the burning fish uses a whole or block, and if the cooking firepower is not coordinated with the thermal conductivity of the food, it cannot achieve the desired effect. In view of the above factors, we should pay attention to the following points when we are burning: 1. Before the burning fish, you will blow the fish first. For example, the burnt bun is wrapped in a thin layer of water starch, fried in the pot. Pay attention to the oil temperature should not be low at the time of blowing. 2. The firepower in the fish is not suitable, and the soup is not suitable, and it has just been a fish. After the soup is burned, you should use a small fire to simmer, and you can put the soup. 3. During the steam, you have to flip the fish. In order to prevent the Pan from, you can gently shake the pot. 4. When cutting the fish, you should puncture the knife, so that the fish is not broken.
