The practice of ink fountain (what is the effect and role of ink fountain)

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List of contents for this article:

• 1、The practice of ink fountain fish
• 2、Home-style cooking of pickled ink fountain fish
• 3、How to fork ink fish? Urgent
• 4、Method for making ink fountain fish
• 5、How to make old test ink fountain

The practice of ink fountain fish

Practice: Remove the bones, viscera, eyes, and ink skin of the ink fountain fish and wash them; wash the green onions and cut them into sections; wash the fresh ginger and cut them into thin slices; shred the green and red peppers for later use; add appropriate amount of water to the pot, bring to a boil, and then put the washed ink fountain fish into boiling water (add cooking wine, ginger slices, and spring onion slices at the same time).

If you want to make small inkou fish delicious and simple, you can try the following methods: stir-fried cuttlefish: First, clean the cuttlefish, cut it into the appropriate size, and then put it in boiling water and blanch it to remove the fishy smell. Next, heat the pan to cool the oil, saute the shredded ginger and garlic slices until fragrant, then add the green and red pepper pieces and stir fry. Finally, add cuttlefish and stir fry quickly, add salt and soy sauce to taste, stir fry well and serve.

Steps: Wash the small ink fountain fish and remove the thin spine pieces inside. Prepare sliced garlic, shredded ginger, chopped green onions in circles, and appropriate amount of chili sauce.

Braised fish with soy sauce: Blanch the fish with water for 20-30 seconds, dice, add salt, soy sauce, and marinate with starch. Stir fry the sweet noodle sauce in the pan with oil until fragrant, add the ink fountain fish, onions, green and red peppers and other side dishes, stir fry. Finally add MSG and stir-fry until done. Fragrant fried ink fountain fish (Chaoshan specialty): First use scissors to break the ink fountain fish, remove the bones, remove the internal organs and head, take out the eyes, peel the fish, cut it to 2/3 deep, and cut it into two large pieces. If the head is thicker, cut it.

There are many ways to use ink fountain fish. The following are three common methods: stir-fried ink fountain fish with leeks Ingredients: 20 cuttlefish, half a catty of leeks, a little peanut oil, salt, chicken essence, garlic, and ginger. Production steps: Heat the oil in the pan, add garlic and ginger and stir the pan. Add the cooked cuttlefish and stir fry for one minute. Pour in the chopped leeks and salt, stir fry until color changes, add chicken essence, stir fry, and serve on a plate.

Home-style cooking of pickled ink fountain fish

1. Wash the small ink fountain fish and remove the thin spine pieces inside. Prepare sliced garlic, shredded ginger, chopped green onions in circles, and appropriate amount of chili sauce.

2. Ingredients: 400 grams of ink fountain fish, 50 grams of onions, 50 grams of green and red peppers. Seasoning: 2 grams of salt, 4 grams of soy sauce, 10 grams of starch, 50 grams of sweet flour paste, 3 grams of monosodium glutamate, and appropriate amount of salad oil. Blanch the ink fountain fish in water, remove the head and dice, add salt, soy sauce, marinate slightly with starch, dice the onions, and dice the green and red peppers. Add oil in the pan and heat it until it is 50% hot. Add the ink fountain fish until it is smooth and cooked. Pour out and drain the oil.

3. Production steps: Preliminary preparation: Blanch the ink fountain fish with water, remove the head and cut it into cubes. Add appropriate amount of salt, soy sauce and starch to marinate the diced fish for flavor. Cut onions and green and red peppers into diced shapes respectively and set aside. Slip-fry ink fish: Add appropriate amount of salad oil to the pan, cook until it is 50% hot, add the marinated ink fish diced and stir-fry.

4. The method of braising ink fountain fish in sauce is as follows: Prepare ingredients: Blanch the ink fountain fish in water, remove the head and dice it. Cut the onions and green and red peppers, and cut them into cubes. Marinated ink fountain fish: Add appropriate amount of salt, soy sauce and starch to the ink fountain fish diced and marinate it to better taste. Smoothing and cooking the ink fountain fish: Add appropriate amount of oil to the pan, wait until the oil temperature reaches 50% hot, add the pickled ink fountain fish for smoothing and cooking.

5. Practice for braising ink fountain fish in sauce: Prepare ink fountain fish, blanch it in water, remove the head and dice it, then add appropriate amount of salt, soy sauce and starch to marinate. At the same time, dice the onions and green and red peppers respectively for later use. Then, add a proper amount of oil to the pan. When the oil temperature reaches 50% hot, add the ink fountain fish for smoothing and cooking. After smoothing, drain the oil from the ink fountain fish. Then add the appropriate amount of oil into the pan again. After the oil is hot, add the sweet flour paste and stir-fry until the sauce is fragrant. Then add the ink fountain fish, onions and green and red peppers and stir fry until all the ingredients are evenly mixed.

How to fork ink fish? Urgent

1. Practice: Remove the bones, viscera, eyes, and ink skin of the ink fountain fish and wash them; wash the green onions and cut them into sections; wash the fresh ginger and cut them into thin slices; shred the green and red peppers for later use; add appropriate amount of water to the pot and bring to a boil., then put the washed ink fountain fish into boiling water (add cooking wine, ginger slices, and spring onion slices at the same time).

2. The common practice of fork ink fountain is as follows: Ingredients required: black fermented bean, garlic, minced bean, mud carp, celery, red pepper, green pepper, raw soy sauce, oyster sauce, salt, chicken essence, sugar, chopped green onion Specific steps: Prepare ingredients: Rinse black fermented bean twice with water, drain the water; Celery, red peppers, and green peppers are diced respectively for later use. Stir fry minced garlic: Heat the pan to cool the oil, add minced garlic, and stir-fry until fragrant.

3. Practice 1:(1) Remove the bones, internal organs, eyes, and ink skin of the ink fish and wash them;(2) Wash the green onions and cut them into sections; wash the fresh ginger and cut them into thin slices; and shred the green and red peppers for later use;(3) Add appropriate amount of water to the pot, bring to a boil, and then put the washed ink fish into boiling water (add cooking wine, ginger slices, and spring onion slices at the same time).

4. The two methods for making ink fountain fish are as follows: Preparation of ink fountain fish rice cake materials: 1 pickled big ink fountain fish bought in a Korean supermarket, a little of onions, onions, green peppers, and peppers, 1 spoon of Korean spicy sauce, and 6 small rice cakes. Production steps: Cut the ink fountain fish into small pieces with scissors. No oil is placed in a flat-bottomed non-stick pan. After heating, add the ink fountain fish. Add a small amount of water, Korean chili sauce, as well as onions, onions, green peppers, peppers and rice cakes.

Method for making ink fountain fish

.. Remove the back spine from the back. The body contains an ink gallbladder. It needs to be taken out and thrown away. Finally, the film on the body is removed. Using water, I will introduce a good method to tear off the skin on the surface of the fresh ink fountain fish. Peel off the back skin and pull off the gray bones. Take a container, put more water, put the ink fountain fish in it, pull out the head in the water, including the internal organs, and then remove the eyes of the ink fountain fish in the water, and drain out the ink.

There are many ways to make ink fountain fish. Common ones include garlic, stir-frying, stewing in sauce, frying, etc. The following are the specific methods: Garlic ink fountain fish: First, treat the fish, peel the fish head, remove the internal organs, eyes, etc., and cut the fish body into a rectangular square, and the inside is changed to a flower knife. Then pickle the fish body, use onions and ginger, white wine, cumin grains, garlic spicy sauce, salt, chicken essence, pepper, raw garlic and other seasonings, and pickle for 15 minutes.

The production method of Dongpo cuttlefish is as follows: Prepare ingredients: 1 fresh ink fountain fish (about 750 grams), ensure that the fish body is intact and the meat is fresh. Seasoning: 50 grams each of sesame oil, sesame oil bean paste, wet starch, cooked lard, 15 grams each of chopped green onion and cooking wine, 1 chopped green onion, 10 grams each of minced ginger and minced garlic, 40 grams of vinegar, 7 grams of dry starch, 5 grams of refined salt, 25 grams of soy sauce, 1500 grams of cooked vegetable oil (actual consumption is about 150 grams), and appropriate amount of white sugar.

After the pepper and salt are dipped all over the ink fountain fish, you can start the pot. Stir fry small ink fountain fish with leeks in a frying pan: Heat the oil in the pan, add garlic and ginger to stir-fry until fragrant. Stir-fry cuttlefish: Add the cooked cuttlefish and stir-fry for one minute to heat evenly. Add leeks: Pour in the chopped leeks and a little salt and stir fry until color changes, then add a little chicken essence and stir fry until melted, and serve on a plate. The above are two common methods for small inkou fish, which can be made according to personal taste.

How to make old test ink fountain

The production method of old-fashioned ink fountain mainly includes the following steps: First, material selection is the key. It is necessary to use alpine cypress that has been naturally dried in the shade for more than 3 years. After a long period of natural drying, the internal stress is fully released, the texture is stable and is not easy to crack. The wood that appears to be decayed on the surface actually forms a unique texture due to long-term weathering. In the eyes of craftsmen, it is a treasure for making ink fountains. Its natural characteristics can provide a good foundation for subsequent processing and artistic carving. Secondly, the cutting shape needs to be precise.

The following steps must be followed to make ink fountains for carpentry, and the materials and structure must meet the requirements of traditional craftsmanship: material selection and basic treatment Select wood with high density, hard texture and not easy to deform, such as red sandalwood or mahogany. Redwood is suitable for long-term use due to its dense texture and strong corrosion resistance; mahogany is a commonly used material in traditional ink fountain because of its moderate texture and easy carving.

The production of bamboo head ink fountain usually involves multiple key steps such as material selection, carpentry skills and detail processing. Material selection: The first step in making a bamboo head ink fountain is to choose the right material. Generally, old bamboo of the right size and shape needs to be selected as raw materials. Old bamboo is hard and stable in texture and is not easy to deform. It is very suitable for making ink fountain. Woodworking skills: During the production process, woodworking skills are crucial.

Key points: Big bones need to be broken to release bone marrow. Sufficient stewing time can make the soup milky white and more nutritious.