General method for processing aquatic raw materials
For aquatic products, first remove the squamae and remove the smuts before cutting and cooking. The specific steps vary depending on the species and method of use. In general, the scales, fins, and tendons are removed after the first step.
(1) Scales, fins, and ridges
First remove the fish scales, fins, and gills. Scrap the scales in the opposite direction with a knife. Cut off the fins with scissors or a kitchen knife. Dig the scorpions by hand. But the scales of the squid and squid are rich in fat and they taste delicious. Oh, no need to scale. Squid fins are soft and may not be removed.
The dorsal fins of squid (mandarin fish), squid, and yellow croaker are very sharp and must be cut with scissors before removing the scales (the thorns on the hands are susceptible to bacteria causing inflammation). The yellow fish must tear off the scalp.
(2) Removal of internal organs
Removal of viscera usually uses the following two methods:
1, laparotomy. This method is used for general materials. Between the anus and the abdomen, use a kitchen knife to cut a straight line along the ventral skin and remove the internal organs.
2. To maintain the complete posture of the fish. In the middle of the anus can be gently cut with a kitchen knife to cut the intestine, cut the intestine, with two fine bamboo sticks (or use bamboo chopsticks), to insert the abdomen, roll up the internal organs. Do not break the bitter gallbladder when removing the viscera (usually the sea fish does not have bitter gall), or fish will become bitter, such as herring, grass carp, etc. in the winter belly will bulge, it must be cut from the abdomen to the caudal fin. During the summer, it is cut from the caudal fins to the pelvic fins, so as to avoid breaking bitter gall. The abdomen has a black layer on the abdomen, which has a strong odor and must be removed. Some of the fish's internal organs can enter the cockroach, such as the herring liver, intestines, etc., can not be discarded.
(3) Sand removal
It means that the skin of the squid has a hard granular part that needs to be boiled with hot water; then it is rubbed with straw. Remove the rough skin and then remove the viscera.
(4) Skinning
For squid, elephant skin, etc., the skin should be peeled off first, and then the small white scales of the squid should be scraped off and then the head should be removed to remove the viscera.
(5) hot
Yellow scales and eel-bearing fish are not scaled, so they are first hot-water-slaughtered, and the white mucus is removed and cut to remove fish bones.
(6) Slaughter
For skeletal shells such as soft-shelled turtles, cut off the head, put it in blood and soak it in hot water at about 70°C, scrape off the white clothes, cut open the abdominal shell, and remove the intestines and butter.
(7) squeeze
To shrimp shells, grab the shrimp head in one hand, grab the shrimp tail in the other hand, twist the shrimp body to the back, and the shrimp body will immediately fall off from the shell. Shrimp falling out without shrimp. However, for the prawn shelling method, the speed is not as good as the squeeze method, but it can maintain a complete shape.
In the processing of aquatic products, various parts of raw materials and waste materials should be fully utilized. For example, a fish maw may be made from a fish gizzard in the belly of yellow fish. The liver, intestines, cuttlefish, and black eggs of herring can all become important indigenous production materials. Bones and heads of squid can be cooked and must not be discarded.
2 rough processing examples of aquatic raw materials
(1) squid
In order to ensure that the carp's meat is white, slaughter should be carried out by cutting off the carp's jaws and hanging upside down. After the blood stream is exhausted, put it on the cutting board, follow the spine from the tail of the fish, cut the sternum, and cut the squid. Divide into soft and hard sides, remove the viscera, wash the blood stains (from the ball for squid).
(2) herring
Hold the knife in the right hand, hold the head of the fish in the left hand, and forcefully scrape the scales from the tail to the head, then use the thumb and index finger of the right hand to excavate the gills, and use the scissors to cut the abdomen from the mouth of the herring to the umbilicus. Dig up the viscera and rinse off with water. The black membrane on the abdomen is scraped with a knife and rinsed.
(3) Squid
Carp is rich in fat under the scales, in order to preserve its nutrients, generally do not need to scale. Just cut open the abdomen at the mouth of the fish, dig out the bleeding from the internal organs, the gills and the spine by hand, and then rinse it repeatedly with clean water.
(4) Kawaguchi
Use the left middle finger joint to forcefully hold the river raft. Then, use your knife to cut the knife first at the throat and the anus of the fish, then use the square bamboo chopsticks to insert into the mouth of the throat, and roll the viscera with force; hand dug the fish gills. The river rafts are magnified in pots, soaked in boiling water until the mucus is solidified. That is, use a dry cloth or a small knife to remove the fish's silver scales. Then rinse several times with water.
(5) Flatfish
The flat surface of the flounder is rough, dark in color and extremely unattractive, which not only affects the quality of the dishes but also causes food poisoning. The method of peeling is: first use a knife to draw a knife on the head of the fish, dip a little salt on the finger, rub it on the edge of the head, and turn the skin upside down, peel off the skin by hand, and then use the same method. Remove the other side of the skin. Then, the fish gills are cut out, the fish belly is cut open with a knife, the gutted organs are removed, and they are washed clean.
(6) cuttlefish
The squid is soaked in a water basin. The thumb and forefinger of both hands forcefully squeeze the eyeballs to force the black water out. Then, a hand pulls the fish head out, pulls out the back bones, tears the fish along the spine, and scoops out the internal organs. Tear off the black skin and black coat on the fish and wash it several times with clean water. Wash away the black water.
(7) Huang Hao
Astragalus can do a variety of dishes, and it also has a variety of methods for slaughter processing:
Back processing. With the middle finger joint of the right hand, hook the skull about 15 centimeters from the head, and then force the skull to fall on the anvil pier. Smash the head of the skull. When the skull is struggling, hold the skull in the left hand and hold the scissors. Cut a knife across the throat, insert the scissors, advance from the throat to the tail until the anus, pull out the internal organs. Then, with the left hand still hold the fish head, the right hand will insert the scissors to the right or left side of the back bone, close to the spine to the tail. Then cut the spine with scissors, and then use the knife method (that is, with a hand-held knife, the knife back inward, the knife edge outward, to promote the raw material, the raw material batch broken), and all the vertebrae. In order to maintain the crispness of the back, it is generally not rinsed with water, but with a clean sheet of cloth to wipe back the blood and mucus back and forth.
Section processing. Use your right middle finger joint to hook the skull about 15 centimeters from the head and then throw the yellow cymbals onto the anvil pier. Smash the head of the yellow cricket. When the jaundice is struggling, hold the skull with your left hand and hold the scissors in your right hand. The department inserts, pushes to the tail, until the anus, pulls the viscus with the knife, then puts in the water basin, flushes while washing, until the yellow peony does not have the blood, does not have the mucus, drains the water, may use the knife method of the straight knife rakeæ–©æˆæ®µçŠ¶ã€‚
Rolling barrel processing. Use the right middle finger joint to hook the skull about 15 centimeters from the head, and then force the skull to throw it on the anvil pier. Smash the head of the skull and wait for the yellow skull to struggle. Hold the fish head in the left hand and hold the scissors in the right hand. Cut a knife across the throat and cut the blood vessels. Afterwards, insert the two bamboo chopsticks into the knife's mouth and forcefully remove the viscera. The water is punched into the mouth of the sword, and then inverted, until the internal blood stasis is clean, and the mucus on the surface of the skull is also rinsed clean.
Coil processing. Put the small yellow peony into the boiling water pot, cover the hot tub, and wait for the yellow peony to open mouth. When the body is deformed, add a small amount of salt and rice vinegar, stir well with a wooden stick, soak it until the white quail drops off, then remove it and put it into the basin. In the water, rinse with white water to remove the silk. The tools for cutting silk are called knives. They can be made from bamboo, plexiglass, copper, hacksaw, and plastic. The length of the knife is 20 centimeters, the width is 15 centimeters, the thickness is 03 to 05 centimeters, and the inclination of the blade is 45 degrees.
Cocoons are classified into single backs and double backs according to the forming method and form.
The so-called single-backed silk is a shape in which the two flesh of the back of the yellow cricket is divided into the middle and two pieces. The specific processing method is to put the yellow head to the left, the abdomen inwards, and place it on the platen. Hold the yellow head in the left hand and close the bone to the bone with the thumb at the neck bone. Open a gap and hold the knife in the right hand. Insert the gap until the tip hits the platen. Then use your right thumb and forefinger to hold the knife. Hold the back of the right hand with the back of the right hand, and the blade rests against the spine. The blade touches the platen and it reaches the tail. Scratch out, so that the belly of a yellow cricket draws down. Then turn the yellow eagle upside down and back down, insert the knife close to the back of the spine, and the blade touches the platen. Using the above method, draw down the two back flesh, so that the single back cocoon is drawn.
The so-called double back is to divide the meat on both sides of the skull into a continuous, two-piece shape. The specific processing method: first use the above method to draw down a belly of the meat, do not touch the knife edge of the knife in the back of the meat, but just close to the spine to separate the flesh. When you draw the second knife, turn the skull and head to your own body. At the same time, attach the blade to the platen so that the spine of the skull is separated from the back flesh. Then, the double back silk is drawn. The silkworms will be drawn down, and then the internal organs will be pulled and the blood will be removed. Then they will be washed with clean water.
(8) Processing and demolition of shrimp and shrimp.
Use scissors to cut shrimp shrimp and shrimp shrimp feet and shrimp feet, and then rinse in a water basin until the water is clear and not muddy, this processing method is generally used to make fried shrimp, dried orange shrimp, brine shrimp, Boiled shrimp, shrimp, drunk shrimp and so on. The meat preparation method for frying shrimps is: firstly remove the shrimp head by hand, and pinch the upper part of the spine with your left hand. Hold your thumb and index finger of the right hand to pinch the back of the neck of the shrimp and squeeze it to squeeze the whole shrimp. All the body's meat is pinched out. Individual larger shrimp can be stripped by removing the shrimp head, peeling the shrimp shell, and removing the shrimp. Rinse the shrimps to remove mucus. In order to make the shrimps white and brittle, put soda powder (1 kg of shrimp can be used to eat 25 grams of soda powder), or salt (1 kg of shrimp can put salt 20 grams). Stir and stir with force, and then into the basin, rinse with clear water and white water.
(9) Processing of crabs.
Before processing crabs, they should be placed in water basins to allow the crabs to crawl back and forth, so that the mud on the feet of the crabs and crabs can fall off and settle. Dead crabs can also be soaked in water to remove sand. After 10 minutes, grab the crab's back shell with your left hand, and use your right hand with a soft, fine-bristled brush to scrub while washing. Sea crab can open the navel cover, dig out the white pancreas and rinse with water. Such as steamed crab, it is best to take a yarn rope, about 50 cm long, first in the left hand little finger around 2 weeks, then the left hand to press the crab's jaw and foot tight, yarn rope first horizontal crab body around 2 weeks, then down the crab After 2 weeks around, loosen the lanyard around the little thumb and hit a slip knot on the abdomen of the crab to steam it on the abdomen. This will prevent the crab from creeping yellow and breaking its feet when it is heated. For example, if you want to get drunk, just remove the mud from the mud, drain the water, and put it into the jars that have been added to the Daqu liquor, let the crabs faint, and then pour in the dew.
Crab meat method: the left hand to catch crabs, right hand holding a small soft brush, wash the mud, and then take a yarn rope, the crabs tied up (bundling method see the general processing of crab), and then put it in the pot and steam for 20 minutes to remove Cut the skein rope, pull the crab shell, crab legs, and crab louse, dig the viscera by hand, cut the body, and use a toothpick to remove the crab yellow in the crab shell. Be careful not to mix sand bags. Then remove the crab's body crab, cut the small tweezers, cut the crab with scissors, use a toothpick to remove the flesh. Crab legs in the lower end of the day; can be cut off, and then, with scissors along the flat side of the upper end of the crab legs cut, still use a toothpick to remove the meat of crab legs. You can also use a rolling pin or beer bottle to push the crab legs and extruding the meat. This crab and crab meat will be ticked clean. Crab and crab are generally mixed together and called crabmeat. Therefore, it is customary to treat the meat of crabs as crab cake. Crabmeal is widely used and can be made separately from Furong Crab Bucket. It can also be used as an ingredient to make crabmeal tofu, crabmeal cabbage, crabmeal package, crab pinktail and so on.
3 fish split bones
There are two types of demolition and demolition of fish. Cooked demolition is to remove fish heads, fish bones, and fish bones after the fish is cooked or steamed. This method is more convenient. The method of raw dismantling is: first cut the fish head after the fish bones, then the knife is attached to the spine inwards, the fish body belly outward, back inwards, the left hand to catch the upper half of the fish. The half of the fish maw was fished, the fish was turned over, the knife was still running on the spine, and the other half was also approved. Then the skin was down, and the belly turned to the left, and the oblique knife approved the fishbone. If it was to be peeled, the big fish could be fish. The middle knife, cut to the fish skin, knife paste fish skin, the body side obliquely forward, remove half of the skin. Then grab the skin and hand the other half of the fish. If it is a small fish, the knife can be fed from the end of the skin, and the fingernail can be pushed forward to remove the skin by pressing the fish skin oblique knife.
If you want to make colorful dishes, such as "Babao stuffed fish", "pocket fish", etc., you need to take the whole fish deboned method. Method is: the left side of the fish with the left side of the anvil, lying on the back, the knife posted back into the back bones of the fish, deep and maw, broken joints with the ribs Department (not to hurt the skin). Then, the fish turns over to open the other end of the spine and the meat. The spine near the head is cut off or broken by hand. The spine is pulled out and the spine is broken at the fish tail. Then put the fish belly down on the block, turn over the fish, expose the ribs to the root end, skew the knife in, remove the ribs from the fish, remove the ribs on both sides, and save the head and tail. The middle part is still boneless. Keep fish-shaped complete boneless fish.
(1) The fish's head rests against the posterior of the pectoral fins and squats down. Pectoral fins are required to stay on the head of the fish. Fish head should be used for braised head and tail, head and tail soup, casserole head and so on.
(2) The fish's tail rests on the anterior of the anal fin, and it squats down. Anal fins are required to stay in the tail of the fish. Fish tails should be used to make water and braised fish tails.
(3) The middle segment of the fish is ridged under the ridge of the spine, requiring the spine to remain in the middle of the fish. Suitable for fish fillets, fish silk and so on.
(4) The fish belly file is based on the spine bones. No spine is left in the belly. It is actually the part left after the fish head, fish tail, and middle of the fish are removed. It is suitable for belly belly and belly belly.
For aquatic products, first remove the squamae and remove the smuts before cutting and cooking. The specific steps vary depending on the species and method of use. In general, the scales, fins, and tendons are removed after the first step.
(1) Scales, fins, and ridges
First remove the fish scales, fins, and gills. Scrap the scales in the opposite direction with a knife. Cut off the fins with scissors or a kitchen knife. Dig the scorpions by hand. But the scales of the squid and squid are rich in fat and they taste delicious. Oh, no need to scale. Squid fins are soft and may not be removed.
The dorsal fins of squid (mandarin fish), squid, and yellow croaker are very sharp and must be cut with scissors before removing the scales (the thorns on the hands are susceptible to bacteria causing inflammation). The yellow fish must tear off the scalp.
(2) Removal of internal organs
Removal of viscera usually uses the following two methods:
1, laparotomy. This method is used for general materials. Between the anus and the abdomen, use a kitchen knife to cut a straight line along the ventral skin and remove the internal organs.
2. To maintain the complete posture of the fish. In the middle of the anus can be gently cut with a kitchen knife to cut the intestine, cut the intestine, with two fine bamboo sticks (or use bamboo chopsticks), to insert the abdomen, roll up the internal organs. Do not break the bitter gallbladder when removing the viscera (usually the sea fish does not have bitter gall), or fish will become bitter, such as herring, grass carp, etc. in the winter belly will bulge, it must be cut from the abdomen to the caudal fin. During the summer, it is cut from the caudal fins to the pelvic fins, so as to avoid breaking bitter gall. The abdomen has a black layer on the abdomen, which has a strong odor and must be removed. Some of the fish's internal organs can enter the cockroach, such as the herring liver, intestines, etc., can not be discarded.
(3) Sand removal
It means that the skin of the squid has a hard granular part that needs to be boiled with hot water; then it is rubbed with straw. Remove the rough skin and then remove the viscera.
(4) Skinning
For squid, elephant skin, etc., the skin should be peeled off first, and then the small white scales of the squid should be scraped off and then the head should be removed to remove the viscera.
(5) hot
Yellow scales and eel-bearing fish are not scaled, so they are first hot-water-slaughtered, and the white mucus is removed and cut to remove fish bones.
(6) Slaughter
For skeletal shells such as soft-shelled turtles, cut off the head, put it in blood and soak it in hot water at about 70°C, scrape off the white clothes, cut open the abdominal shell, and remove the intestines and butter.
(7) squeeze
To shrimp shells, grab the shrimp head in one hand, grab the shrimp tail in the other hand, twist the shrimp body to the back, and the shrimp body will immediately fall off from the shell. Shrimp falling out without shrimp. However, for the prawn shelling method, the speed is not as good as the squeeze method, but it can maintain a complete shape.
In the processing of aquatic products, various parts of raw materials and waste materials should be fully utilized. For example, a fish maw may be made from a fish gizzard in the belly of yellow fish. The liver, intestines, cuttlefish, and black eggs of herring can all become important indigenous production materials. Bones and heads of squid can be cooked and must not be discarded.
2 rough processing examples of aquatic raw materials
(1) squid
In order to ensure that the carp's meat is white, slaughter should be carried out by cutting off the carp's jaws and hanging upside down. After the blood stream is exhausted, put it on the cutting board, follow the spine from the tail of the fish, cut the sternum, and cut the squid. Divide into soft and hard sides, remove the viscera, wash the blood stains (from the ball for squid).
(2) herring
Hold the knife in the right hand, hold the head of the fish in the left hand, and forcefully scrape the scales from the tail to the head, then use the thumb and index finger of the right hand to excavate the gills, and use the scissors to cut the abdomen from the mouth of the herring to the umbilicus. Dig up the viscera and rinse off with water. The black membrane on the abdomen is scraped with a knife and rinsed.
(3) Squid
Carp is rich in fat under the scales, in order to preserve its nutrients, generally do not need to scale. Just cut open the abdomen at the mouth of the fish, dig out the bleeding from the internal organs, the gills and the spine by hand, and then rinse it repeatedly with clean water.
(4) Kawaguchi
Use the left middle finger joint to forcefully hold the river raft. Then, use your knife to cut the knife first at the throat and the anus of the fish, then use the square bamboo chopsticks to insert into the mouth of the throat, and roll the viscera with force; hand dug the fish gills. The river rafts are magnified in pots, soaked in boiling water until the mucus is solidified. That is, use a dry cloth or a small knife to remove the fish's silver scales. Then rinse several times with water.
(5) Flatfish
The flat surface of the flounder is rough, dark in color and extremely unattractive, which not only affects the quality of the dishes but also causes food poisoning. The method of peeling is: first use a knife to draw a knife on the head of the fish, dip a little salt on the finger, rub it on the edge of the head, and turn the skin upside down, peel off the skin by hand, and then use the same method. Remove the other side of the skin. Then, the fish gills are cut out, the fish belly is cut open with a knife, the gutted organs are removed, and they are washed clean.
(6) cuttlefish
The squid is soaked in a water basin. The thumb and forefinger of both hands forcefully squeeze the eyeballs to force the black water out. Then, a hand pulls the fish head out, pulls out the back bones, tears the fish along the spine, and scoops out the internal organs. Tear off the black skin and black coat on the fish and wash it several times with clean water. Wash away the black water.
(7) Huang Hao
Astragalus can do a variety of dishes, and it also has a variety of methods for slaughter processing:
Back processing. With the middle finger joint of the right hand, hook the skull about 15 centimeters from the head, and then force the skull to fall on the anvil pier. Smash the head of the skull. When the skull is struggling, hold the skull in the left hand and hold the scissors. Cut a knife across the throat, insert the scissors, advance from the throat to the tail until the anus, pull out the internal organs. Then, with the left hand still hold the fish head, the right hand will insert the scissors to the right or left side of the back bone, close to the spine to the tail. Then cut the spine with scissors, and then use the knife method (that is, with a hand-held knife, the knife back inward, the knife edge outward, to promote the raw material, the raw material batch broken), and all the vertebrae. In order to maintain the crispness of the back, it is generally not rinsed with water, but with a clean sheet of cloth to wipe back the blood and mucus back and forth.
Section processing. Use your right middle finger joint to hook the skull about 15 centimeters from the head and then throw the yellow cymbals onto the anvil pier. Smash the head of the yellow cricket. When the jaundice is struggling, hold the skull with your left hand and hold the scissors in your right hand. The department inserts, pushes to the tail, until the anus, pulls the viscus with the knife, then puts in the water basin, flushes while washing, until the yellow peony does not have the blood, does not have the mucus, drains the water, may use the knife method of the straight knife rakeæ–©æˆæ®µçŠ¶ã€‚
Rolling barrel processing. Use the right middle finger joint to hook the skull about 15 centimeters from the head, and then force the skull to throw it on the anvil pier. Smash the head of the skull and wait for the yellow skull to struggle. Hold the fish head in the left hand and hold the scissors in the right hand. Cut a knife across the throat and cut the blood vessels. Afterwards, insert the two bamboo chopsticks into the knife's mouth and forcefully remove the viscera. The water is punched into the mouth of the sword, and then inverted, until the internal blood stasis is clean, and the mucus on the surface of the skull is also rinsed clean.
Coil processing. Put the small yellow peony into the boiling water pot, cover the hot tub, and wait for the yellow peony to open mouth. When the body is deformed, add a small amount of salt and rice vinegar, stir well with a wooden stick, soak it until the white quail drops off, then remove it and put it into the basin. In the water, rinse with white water to remove the silk. The tools for cutting silk are called knives. They can be made from bamboo, plexiglass, copper, hacksaw, and plastic. The length of the knife is 20 centimeters, the width is 15 centimeters, the thickness is 03 to 05 centimeters, and the inclination of the blade is 45 degrees.
Cocoons are classified into single backs and double backs according to the forming method and form.
The so-called single-backed silk is a shape in which the two flesh of the back of the yellow cricket is divided into the middle and two pieces. The specific processing method is to put the yellow head to the left, the abdomen inwards, and place it on the platen. Hold the yellow head in the left hand and close the bone to the bone with the thumb at the neck bone. Open a gap and hold the knife in the right hand. Insert the gap until the tip hits the platen. Then use your right thumb and forefinger to hold the knife. Hold the back of the right hand with the back of the right hand, and the blade rests against the spine. The blade touches the platen and it reaches the tail. Scratch out, so that the belly of a yellow cricket draws down. Then turn the yellow eagle upside down and back down, insert the knife close to the back of the spine, and the blade touches the platen. Using the above method, draw down the two back flesh, so that the single back cocoon is drawn.
The so-called double back is to divide the meat on both sides of the skull into a continuous, two-piece shape. The specific processing method: first use the above method to draw down a belly of the meat, do not touch the knife edge of the knife in the back of the meat, but just close to the spine to separate the flesh. When you draw the second knife, turn the skull and head to your own body. At the same time, attach the blade to the platen so that the spine of the skull is separated from the back flesh. Then, the double back silk is drawn. The silkworms will be drawn down, and then the internal organs will be pulled and the blood will be removed. Then they will be washed with clean water.
(8) Processing and demolition of shrimp and shrimp.
Use scissors to cut shrimp shrimp and shrimp shrimp feet and shrimp feet, and then rinse in a water basin until the water is clear and not muddy, this processing method is generally used to make fried shrimp, dried orange shrimp, brine shrimp, Boiled shrimp, shrimp, drunk shrimp and so on. The meat preparation method for frying shrimps is: firstly remove the shrimp head by hand, and pinch the upper part of the spine with your left hand. Hold your thumb and index finger of the right hand to pinch the back of the neck of the shrimp and squeeze it to squeeze the whole shrimp. All the body's meat is pinched out. Individual larger shrimp can be stripped by removing the shrimp head, peeling the shrimp shell, and removing the shrimp. Rinse the shrimps to remove mucus. In order to make the shrimps white and brittle, put soda powder (1 kg of shrimp can be used to eat 25 grams of soda powder), or salt (1 kg of shrimp can put salt 20 grams). Stir and stir with force, and then into the basin, rinse with clear water and white water.
(9) Processing of crabs.
Before processing crabs, they should be placed in water basins to allow the crabs to crawl back and forth, so that the mud on the feet of the crabs and crabs can fall off and settle. Dead crabs can also be soaked in water to remove sand. After 10 minutes, grab the crab's back shell with your left hand, and use your right hand with a soft, fine-bristled brush to scrub while washing. Sea crab can open the navel cover, dig out the white pancreas and rinse with water. Such as steamed crab, it is best to take a yarn rope, about 50 cm long, first in the left hand little finger around 2 weeks, then the left hand to press the crab's jaw and foot tight, yarn rope first horizontal crab body around 2 weeks, then down the crab After 2 weeks around, loosen the lanyard around the little thumb and hit a slip knot on the abdomen of the crab to steam it on the abdomen. This will prevent the crab from creeping yellow and breaking its feet when it is heated. For example, if you want to get drunk, just remove the mud from the mud, drain the water, and put it into the jars that have been added to the Daqu liquor, let the crabs faint, and then pour in the dew.
Crab meat method: the left hand to catch crabs, right hand holding a small soft brush, wash the mud, and then take a yarn rope, the crabs tied up (bundling method see the general processing of crab), and then put it in the pot and steam for 20 minutes to remove Cut the skein rope, pull the crab shell, crab legs, and crab louse, dig the viscera by hand, cut the body, and use a toothpick to remove the crab yellow in the crab shell. Be careful not to mix sand bags. Then remove the crab's body crab, cut the small tweezers, cut the crab with scissors, use a toothpick to remove the flesh. Crab legs in the lower end of the day; can be cut off, and then, with scissors along the flat side of the upper end of the crab legs cut, still use a toothpick to remove the meat of crab legs. You can also use a rolling pin or beer bottle to push the crab legs and extruding the meat. This crab and crab meat will be ticked clean. Crab and crab are generally mixed together and called crabmeat. Therefore, it is customary to treat the meat of crabs as crab cake. Crabmeal is widely used and can be made separately from Furong Crab Bucket. It can also be used as an ingredient to make crabmeal tofu, crabmeal cabbage, crabmeal package, crab pinktail and so on.
3 fish split bones
There are two types of demolition and demolition of fish. Cooked demolition is to remove fish heads, fish bones, and fish bones after the fish is cooked or steamed. This method is more convenient. The method of raw dismantling is: first cut the fish head after the fish bones, then the knife is attached to the spine inwards, the fish body belly outward, back inwards, the left hand to catch the upper half of the fish. The half of the fish maw was fished, the fish was turned over, the knife was still running on the spine, and the other half was also approved. Then the skin was down, and the belly turned to the left, and the oblique knife approved the fishbone. If it was to be peeled, the big fish could be fish. The middle knife, cut to the fish skin, knife paste fish skin, the body side obliquely forward, remove half of the skin. Then grab the skin and hand the other half of the fish. If it is a small fish, the knife can be fed from the end of the skin, and the fingernail can be pushed forward to remove the skin by pressing the fish skin oblique knife.
If you want to make colorful dishes, such as "Babao stuffed fish", "pocket fish", etc., you need to take the whole fish deboned method. Method is: the left side of the fish with the left side of the anvil, lying on the back, the knife posted back into the back bones of the fish, deep and maw, broken joints with the ribs Department (not to hurt the skin). Then, the fish turns over to open the other end of the spine and the meat. The spine near the head is cut off or broken by hand. The spine is pulled out and the spine is broken at the fish tail. Then put the fish belly down on the block, turn over the fish, expose the ribs to the root end, skew the knife in, remove the ribs from the fish, remove the ribs on both sides, and save the head and tail. The middle part is still boneless. Keep fish-shaped complete boneless fish.
(1) The fish's head rests against the posterior of the pectoral fins and squats down. Pectoral fins are required to stay on the head of the fish. Fish head should be used for braised head and tail, head and tail soup, casserole head and so on.
(2) The fish's tail rests on the anterior of the anal fin, and it squats down. Anal fins are required to stay in the tail of the fish. Fish tails should be used to make water and braised fish tails.
(3) The middle segment of the fish is ridged under the ridge of the spine, requiring the spine to remain in the middle of the fish. Suitable for fish fillets, fish silk and so on.
(4) The fish belly file is based on the spine bones. No spine is left in the belly. It is actually the part left after the fish head, fish tail, and middle of the fish are removed. It is suitable for belly belly and belly belly.
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Citrate is a key intermediate in metabolism. It is an acid compound found in citrus fruits. The salts of Citric Acid (citrates) can be used as anticoagulants due to their calcium chelating ability. For example, Sodium Citrate, Potassium Citrate, Calcium Citrate, Magnesium Citrate , they have different uses in food and beverage industry.
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