Pentube fish practice (pentube fish practice is common)

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List of contents for this article:

1、Common practice of pentube fish
2、The easiest way to do pentube fish
3、How can a small pentube fish not shrink?
4、Ingredients_Pentube Fish Tips

Common practice of pentube fish

The most important thing for cleaning is to hold the pen tube fish's head and gently pull it out, drawing out the hyaline cartilage. Cut open the abdomen and rinse the residual ink, paying attention to retaining the edible part of the connection between the head and the trunk. It is easier to remove impurities by rubbing the suction cups on the inside of the tentacles with salt. Cut and blanch in water to maintain the taste. Cut the whole pentube fish in half to make it easier to taste, and change the tentacles into sections.

Wash the pentube fish with clean water to remove the internal organs and gills. Add water to the pan to boil, and put the pen tube fish into blanching water to remove the fishy smell. Blanch the water and remove it for later use. Add appropriate amount of water in another pot, add wolfberry, red dates, ginger slices and appropriate amount of salt, boil, add pentube fish, and simmer slowly for 1-2 hours. Finally, add appropriate amount of MSG to taste, and add appropriate amount of coriander to enhance the taste.

- Practice: Wash the pentube fish and cut the tofu into slices for later use. Heat the pan, add oil, saute chives, ginger and garlic, add tofu and stir fry. Add appropriate amount of water, boil over high heat and turn to medium heat. Add the pentube fish and cook until done, season with salt and pepper, sprinkle with cilantro and serve. White boiled penfish-Ingredients: penfish, seasonings-Method: Prepare penfish and seasonings.

Sauce explosion pen tube dish characteristics: sauce rich, Jiapin next meal. Practice: hot oil fried onion ginger garlic, dried chili, add pen tube fish quickly stir fry.

Pen tube fish is best for fast cooking to keep fresh, recommended blanching, stir-frying or salt and pepper practices. Pentube fish is a small mollusk of the family Lancelidae, with delicate meat and easy to mature. Freshly picked pentube fish needs to be handled immediately: remove the hyaline cartilage and eye ink sacs, rub off the surface mucus with salt water, rinse and drain. After boiling the fish water in the pen tube, add ginger slices and cooking wine, add the fish in the pen tube and blanch for 30 seconds, curl and turn white, and remove immediately.

The easiest way to do pentube fish

1 shallot: Chop it up and add the dipping material to increase the aroma of the shallot. 4 pieces of coriander: Chop them and add dipping ingredients to add a unique aroma. 2 millet peppers: Chop them and add dipping to provide spicy flavor (the amount can be adjusted according to personal taste). Cooking steps Clean the pentube fish: Put the pentube fish in clean water and gently rub it to remove impurities and mucus on the surface to ensure that the pentube fish is clean and hygienic.

Reduce heat and simmer for 1-2 hours. Finally, add appropriate amount of MSG to taste, and add appropriate amount of coriander to enhance the taste. These are some common pentube fish practices and can be adjusted according to personal preferences. Whether you choose to steam, braise, stew with pickled cabbage or make soup, you can taste the delicious taste of pentube fish and satisfy the enjoyment of your taste buds. At the same time, these methods are also very simple, and most families can easily make delicious pentube fish dishes.

The most classic way to eat pentube fish is boiled and grilled, which not only maintains its tender taste but is simple to operate. After boiling the fish water in the pen tube, add the fish in the pen tube, blanch for 30 seconds to 1 minute, and then fish out. Too long time will cause the meat to harden. The dip can be made with soy sauce, mustard and a little sesame oil. If you like the aroma, you can add some minced garlic and chopped green onion.

How can a small pentube fish not shrink?

1. It will definitely shrink after blanching, just how much. However, small pentube fish that are not fresh and soaked in water will shrink more severely, and fresh small pentube fish will be lighter.

2. After washing, marinate with shredded green onion, ginger and cooking wine for 10 minutes to remove the fishy smell and enhance the aroma. Steaming: Place the pentube fish on a plate, spread a small amount of shredded green onion and ginger on the surface, and sprinkle with a little cooking oil. After boiling the water, put it on the pan and steam for 5-7 minutes (adjust according to the size of the fish) until the fish is completely discolored and curled. Sprinkle oil on seasoning: After steaming, remove excess water from the plate, sprinkle with fresh chopped green onion and shredded chili pepper (optional), pour hot oil to stimulate the aroma, and finally drop a little steamed fish soy sauce to season.

3. Pentube fish need to focus on cleaning the internal organs, cartilage and outer membrane. The salt rubbing and blanching method can efficiently remove mucus and shape it. Pentube fish belongs to small cephalopod seafood. It is soft and easily damaged. Integrity and hygiene must be taken into account when cleaning. Before treatment, wash the sand on the surface with running water, hold the head with your fingers and gently pull outward to naturally separate the internal organs from the body. If the head must be preserved, open the base of the palpable wrist and remove the horny palate in the mouth (similar to a parrot's mouth structure).

4. Ultra-small squid (such as small tube squid or pen tube squid) has delicate meat and is suitable for quick cooking. The following are a few classic practices that highlight the umami and taste: White boiled small squid (original flavor) Material: ultra-small squid 300 grams of ginger slices, spring onion dip: soy sauce + mustard/garlic + millet spicy + sesame oil Steps: Clean up the squid (remove the viscera and cartilage, and retain the purple membrane to enhance the aroma). Bring water to a boil, add ginger and shallot, blanch the squid for 20 seconds and remove immediately (it will become hard if it takes too long).

Ingredients_Pentube Fish Tips

1. Prepare pen tube fish and seasonings. Clean the pentube fish, remove the internal organs, and drain the water. Add salt and marinate for 10 minutes, place it in boiling water, add cooking wine and cook. Pick up the pentube fish, drain the water, and prepare to dip it. Dip sauce: onion, ginger, garlic, sugar, soy sauce and pepper mix well. Serve on a plate.

2. Based on daily operating experience, when handling pentube fish, it is necessary to thoroughly soak them. Soak fresh pentube fish in chilled salt water (salt-to-water ratio 1:50) for 20 minutes, which not only sterilizes bacteria but also promotes the precipitation of residual sand grains. Two slices of ginger can be added to the water to help remove the fishy smell. The key technique for removing cartilage and viscera is to use scissors to cut the cylindrical body of the pentube fish longitudinally, exposing the translucent cartilage and then easily extracting it.

3. Drain for later use: Use a colander to fish out the cooked pentube fish, place it on a leaked or clean kitchen paper towel to drain the water to prevent excessive water from affecting the taste. Prepare dipping ingredients: Wash the chives, millet peppers, and coriander, cut them into pieces, and place them in a bowl for later use. Preparation of dipping ingredients: In a bowl filled with shredded onions, peppers, and cilantro, add 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, add a little boiled water, and stir well.