鱼茸菜制作时有一定难度,对此,谈谈自己多年实践的经验。 一、原料选择 可用来制作鱼茸的有白鱼、草鱼、青鱼、鲢鱼、鳗鱼、刀鱼等,它们的肌肉组织紧密,蛋白质含量丰富,泥土气和腥味较轻,鲜味也足。鱼类也有尸僵过程,对刚宰杀的鱼类,在制作时往往感到肉质僵硬,纤维组织紧缩,刀工处理又不易刮茸、剔骨、塌泥,这时最好将鱼在 When making fishes and vegetables there is a certain degree of difficulty, to this, talk about my years of experience in practice. First, the choice of raw materials can be used to make fish with white fish, grass carp, black carp, silver carp, eel, saury, etc., their muscle tissue close, rich in protein content, earthy gas and fishy flavor, flavor enough. Fish also have the process of deadlocking. For newly slaughtered fish, they tend to feel stiff meat during production and their tissue is tightened. Knife processing is not easy to scratch, deboning or slumping. At this time, it is best to leave the fish at