Once the skin is cut, it must be served cold.

First, it has just been taken out of the ice water, and the temperature of the fish skin is still very low, so at this time, it is more cold and cool, and it is more suitable for summer.

The second reason is that the skin of the fish is relatively fresh at this time, if the cool air on the skin disappears and the temperature rises again, the skin will become the same as the band.

Not only is it hard to chew, but it also lacks that crispy texture.

The fish skin is not a hassle to mix.

However, there is a trick to season the fish skin separately and then add the other ingredients.

Xu Zhuo put the sliced fish skin into a bowl of cold vegetables, and then put some light soy sauce, balsamic vinegar, salt, sugar and pepper into it.

Then add a little more peanut oil and a little sesame oil to increase the lubricating taste and aroma.

After putting it in, start to grab and mix it directly, grasp and mix the fish skin evenly, and let the juice fully wrap the fish skin.

The skin of the fish is relatively thin and has been blanched before, so it will quickly absorb the flavor.

At this time, the skin of the fish is ready to eat, but the taste is slightly salty, and you need to add ingredients to mix it so that it can reach the best state.

After grabbing and mixing, Xu Zhuo added a large handful of fried peanuts to it, and then added shredded green onions, shredded ginger, shredded green peppers, and cooked sesame seeds.

Grab and mix well again, and a delicious cold fish skin is ready.

Ingredients such as shredded green onions must be put last, otherwise the fish skin will not be delicious, and the shredded green onions are easy to soften after adding salt, losing their crisp and tender taste.

In addition, the scallion is crispy and acidic, which can enrich the taste and texture of the fish skin.

This is the most basic way to mix cold salad, in addition to this method of putting peanuts, fish skin can also be mixed with various ingredients such as papaya, pickled pepper, pepper, and tempeh.

And the taste of each cold salad is different, giving full play to the versatile attributes of fish skin.

As soon as the fish skin was ready, Xu Zhuo didn't have time to taste it, Guo Xingwang came over.

"What the hell is this, is this a cold salad of shredded green onions?"

He took the chopsticks and tasted it: "Wow, fish skin? This thing is good, this thing is super drinking, when I was in technical school, there were six people in our dormitory, and we drank more than 20 bottles of beer with a fish skin." ”

Xu Zhuo was just about to praise them for drinking fiercely, and then the goods continued: "There is still a small half left, and we packed it up and took it back to the bedroom." ”

Tut......

It's also classic enough.

Xu Zhuo's school is relatively dull, and he has never encountered a time when he has no money, in addition to living a relaxed and happy life, he also helps Lao Meng and them from time to time.

However, in the next bedroom, there was a record of six people drinking a box of snowflakes with four skewers of mutton, and the boss also warmed it up twice during the period......

Shaking his head, Xu Zhuo took chopsticks and tasted the fish skin he made, which tasted very positive.

Moreover, the skin of the fish is cool, the texture is crisp and tender, and the entrance feels like swallowing nature into the stomach.

Eating such fish skin, unconsciously will make people the green years of the year, this kind of feeling that people can't describe in words, is really enjoyable.

After eating two bites, Xu Zhuo remembered that the old man was here, and hurriedly brought it over for him to taste.

The old man had just chopped the fish meat into fish paste at this time, and when he saw Xu Zhuo coming, he handed over the rest of the work to Xu Zhuo.

"Cut the pork fat into thin slices and then into thin strips, and finally cut it into minced meat and mix it into the minced fish. ”

After the order, the old man tasted the fish skin made by Xu Zhuo, and the taste was very good, and the old man was very satisfied.

However, the fish skin is not a Lu dish, so after he praised a few words, he began to urge Xu Zhuo to work.

No matter how delicious the fish skin is, it is not as important as making hibiscus fillet.

After all, the fish skin can't be forced, but the hibiscus fish fillet as a Lu dish can be taken out and displayed.

After cutting the pork fat into puree, Xu Zhuo put it into the minced fish according to the old man's instructions, and then added green onion and ginger juice, cooking wine, salt and broth to the basin in turn.

Then beat vigorously in one direction until you don't see any soup in the basin.

When putting the seasoning, Xu Zhuo didn't do it, but asked the old man to do it.

After all, there are no skills, in case the car overturns, it is difficult to explain, it is better to let the old man do this, it just so happens that he also has a sense of participation, and he also contributed.

It's a double win.

After whisking the minced meat and fish, Xu Zhuo beat a few egg whites into the bowl according to the old man's instructions, and whipped them into a creamy form with a whisk.

Then slowly pour into the minced fish and continue to whip.

This step is very important, it is related to whether the finished hibiscus fillet is tender and elastic, and it is also related to whether the color is really as white as hibiscus.

So be sure to beat the egg whites until they are foamy, and you can't be lazy.

Stir well again, and the basin is completely white paste, and you can't see the appearance of the fish puree, nor can you tell the meat puree.

After stirring, the old man asked Xu Zhuo to put on the wok and start frying the hibiscus slices.

In the past, when I made hibiscus slices, I used to fry them in lard.

Nowadays, vegetable oil is generally used.

But don't think that this is healthy, although you don't use lard, but you add a lot of pig fat to the fish paste, and the effect of gaining weight is the same.

With such an improvement, the aroma is more restrained, and the taste will be better.

In fact, whether it is hibiscus fish fillet or hibiscus chicken fillet, the frying step is very crucial.

Whether the dishes look good or not, whether they will overturn, is all in the step of frying.

This step is mainly to shape the batter-like meat paste and turn it from liquid to solid.

As we all know, when frying these ingredients, the oil temperature is too low, and the ingredients will fall apart and will not be formed at all.

But this dish has more stringent requirements for the oil temperature, which can neither be low nor high, because if it is a little higher, the fried hibiscus slices will change color.

And the requirement of this dish is that the color is white.

The old man brought a porcelain spoon and handed it to Xu Zhuo, brought him a bowl of cold water, and then began to instruct Xu Zhuo how to fry hibiscus slices.

If the old man made it himself, it wouldn't have been so troublesome, and it was a spoon and cold water.

But Xu Zhuo did it for the first time, so he used this stupid method to make it.

In order to pretend to be forced, the old man also took great pains.

"When the oil temperature is twice as hot, turn down the heat and keep the oil temperature in this state......

This oil temperature broke through Xu Zhuo's cognition of fried products.

If you are making other dishes, such a low oil temperature will definitely overturn.

However, because of the soaked egg whites in this dish, they will not fall apart, but will stick together.

After controlling the oil temperature, you can fry it in the pan.

It is also very skillful when frying.

Dip a spoon in cold water and then scoop a spoonful of minced fish paste into the pan.

Because there is water on the spoon, as soon as it is put into the pot, the fish paste detaches from the spoon and floats on the surface of the oil.

When the pan is full of oil and the fish paste is soaked, the fish paste will slowly expand and finally become flaked.

At this time, you can fish it out.

Because the fried slices are white in color and look like hibiscus flowers, this kind of slices are called hibiscus slices, and dishes made with hibiscus slices are also called hibiscus dishes.

Hibiscus fish fillet, hibiscus chicken slices, and even hibiscus tofu, etc., are all representatives of this type of dish.

After frying the hibiscus slices, it comes to another crucial step of the dish -

Soft sauté.