My one move and half move: anatomy and application of bass(wo de yi zhao ban shi lu yu jie pou ji ying yong )

My one move and half move: anatomy and application of bass

Introduction:

"My one and a half moves, anatomy and application of sea bass, will use graphic method to describe the killing of sea bass in family cooking, the decomposition of fish body, the operation of various dishes, and the reasonable configuration of cooking according to the meat quality of each part of sea bass, so as to adapt to the small family or three generations of the same age, the diversified taste, the small number of dishes and the excellent taste The city food concept of five colors with healthy meals realizes the goal of scientific and quantitative integration of resources, more fish to eat, conforming to the taste of the public, and healthy life without leftovers. Now I'm going to share with my parents the illustration of "anatomy and application of perch", which is one of my moves. I hope it will inspire and help my parents in kitchen operation and family kitchen economy! May the delicious food always accompany you, and everyone will have a happy and healthy life

Production steps:

Step 1: Bass slaughter: there are no special requirements for bass slaughter today. Therefore, the general market to buy when it can be slaughtered.

Step 2: the first knife a. the upper part of the perch: 1. Dry the perch body and the chopping board to avoid slipping between the fish body and the chopping board. Dry cloth can be placed on the chopping board for the first time. 2. Place the perch flat on the chopping board, with the back of the perch facing inward. The purpose is to make it easy for the knife root to exert force after entering the knife, so as to avoid scratching the skin caused by the force of the knife head. 3. When entering the knife, hold the hand on the head and the upper part of the fish, and attach the knife to the tail bone of the fish, which is used for pulling back the knife and shaving along the tail bone. After entering the knife, the head of the knife is forward, and the tip of the knife is shaved into the abdominal cavity of the bass along the fin line of the lower part of the fish.

Step 3: next, shave along the dorsal fin line of the upper part of the fish body with the root of the knife, then shave close to the vertebrae of the bass with the blade body, and cut the ribs of the fish to separate half of the fish meat from the fish bone.

Step 4: finally, the fish head is cut or avoided with a knife, and the bone and meat of the upper half of the fish are separated. Note: the method of shaving fish head and meat at the same time is suitable for small family cooking, such as steamed perch, chopped pepper perch, grilled perch with scallion, etc

Step 5: the knife technique requires that the knife mark of fish is smooth and smooth, and the residual meat of fish vertebrae is less.

Step 6: B, the lower part of the bass knife method; 1, the vertebral surface of the bass flat on the chopping board (at this time the knife should not slip), first with the root of the knife close to the tail bone, used to draw back the knife method along the tail bone shaving, after entering the knife root forward, the tip along the lower part of the fish tail fin line shaving into the bass abdominal cavity.

Step 7: then, shave along the dorsal fin line of the upper part of the fish body with the front of the knife, and then shave close to the vertebrae of the bass with the knife body, and cut the ribs of the fish to separate half of the fish meat from the fish bone.

Step 8: finally, use a knife to cut or avoid the vertebrae of the fish from the cervical vertebrae, and then complete the bone and meat separation of the bass.

Step 9: figure of the segmented vertebrae of Lateolabrax japonicus.

Step 10: the segmented vertebrae of Lateolabrax japonicus.

Step 11: chop the bone and cut the meat. Purpose: we know that the protein of fish is hydrolyzed protein, which can cook the soup as white as milk and rich in nutrients. The vertebral bone of bass is rich in nutrients, which is the best material for making soup

Step 12: vertical chopping: put the vertebrae on the chopping board.

Step 13: vertebrae cutting: point the blade to the bone and hide the blade vertically. When the blade contacts the object, it needs to draw back the dark force to guide the blade to cut the bone smoothly.

Step 14: split the fish head: use the knife root to aim at the upper part of the gill arc of the bass and cut off the fish head at the neck.

Step 15: ingredients application of perch head and bone: the dishes I cooked creatively with perch bone: perch value bean curd soup, perch bone juice fresh milk soup, garlic radish fish bone soup, green onion cold skin fish steak soup, sheep juice fish bone yixiantian and other soup, are the most economical and nutritious soup for children, the elderly, pregnant women, postoperative rehabilitation and beauty. (the above dishes will be uploaded after editing)

Step 16: B, the segmentation of bass belly: 1, with the tip of the knife along the bass rib fracture line, slightly inclined to the rib surface, use the cutting knife method to divide the bass belly. (Note: the cutter should be stable and accurate, and the cutting surface should be smooth and smooth. When the caster is at this position, pay attention to the cooperation of his left hand, and drop his hand in front of the blade to avoid scratching his fingers. )

Step 17: cut the belly part of the bass with the knife edge to increase the fillet of the bass.

Step 18: cutting the belly of bass

Step 19: use the vertical chopping method to cut the bass ribs into inch pieces. Application value of fish tripe: fish tripe is the most frequent part of expansion and contraction and fat energy storage in the whole life of sea bass. Its meat is fat, tender, smooth and rich in nutrition. It is a good material for braised, steamed and stir fried dishes.

Step 20: C. segmentation and application of perch meat: according to the meat quality characteristics of perch, it is divided into two parts, that is, the freshest part of the tail and the thick fillet of perch.

Step 21: knife technique and application of "live water" and "paddle" meat quality of perch tail: put the skin of perch on the chopping board, push the blade into the fish along the fish fiber with oblique knife method until the skin is cut. The thickness of the knife should be consistent and the meat quality should be smooth. The thickness of the knife depends on the dish requirements

Step 22: for small fish or food with thin meat, the method of continuous cutting can be used, that is, when the first knife falls to the skin, the skin of the fish will not be cut off, so that the fish under the slice will be connected to the skin of the fish. When the second knife falls, the fish fillet will be cut off, and then the fish fillet will be spread out with uniform thickness and continuous skin.

Step 23: processing and application of food materials: the sliced fish must be unfolded and stacked on the chopping board for subsequent processing. Application value of fish tail meat quality: fish tail is the part of bass that keeps moving all its life. Because of its carnivorous nature, fish tail meat is delicate and has few parasites. It is the freshest part of bass body. It is the best food for cooking fish fillets and raw fish fillets.

Step 24: D. knife technique and application of bass fillet: 1. Place the skin of bass on the chopping board with the skin facing down, then cut it into 5 mm thick strips connected with the skin.

Step 25: then, use the oblique knife method to cut the bass fillet into 5mm square fish fillet.

Step 26: according to the needs of different dishes, it can be divided into three knives, four knives and so on, that is, vertical and horizontal two knives with skin, the third knife with nine flowers and vertical and horizontal three knives with skin, the fourth knife with 16 flowers.

Step 27: one fish and four meals are often more than enough, the world is full of delicious food! After dissecting the perch with the above-mentioned knife method, according to the edible value of each part of the perch, the perch head and vertebrae, perch belly block, perch fillets and perch chrysanthemum fish are processed respectively, realizing the needs of family members who eat more fish, have more dishes, have more taste and taste... So as to achieve a healthy new life with no fish left in the meal and more than in daily life.

Step 28: three cases of perch eating: (about 11 yuan for one perch): 1. The value of perch in tofu soup; 2. Steamed perch with chopped green onion and ginger; 3. Grilled perch with scallion and mushroom.

Step 29: five cases of Perch: 1. Tofu fish soup; 2. Sweet and sour golden Guihang chrysanthemum fish; 3. Diced perch with onion sauce; 4. Fried fish slices with Chinese yam; 5. Fish maw with fresh shellfish and mushrooms.

Materials required:

Fresh water Bass: moderate

Note: perch [Chinese scientific name]: perch (Luyu); [nickname]: perch, perch board, huazhai, perch, four rib fish, commonly known as perch mackerel. Latin scientific name: Lateolabrax japonicus; English Name: Japanese seaperch; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax japonicus; Lateolabrax. Perch is distributed in the Western Pacific Ocean, the coastal waters of China and the fresh water of the sea, and more in the Yellow Sea and Bohai Sea. As one of the common economic fish, it is also a variety for the development of mariculture. [understanding of medicinal materials]; from "dietotherapy Materia Medica". 1. Jiayou materia medica: perch, you Liang. It is also very fragrant and beautiful. Although it has a little poison, it does not get sick. 2. Compendium: black is Lu. This fish is black, so it's named. Songren's name is four gill fish. Perch out of Wuzhong, Song River is particularly prosperous. 4、 It is only a few inches long, slightly like Siniperca chuatsi, with white color, black spots, huge mouth, fine scales and four gills. Li Shizhen believes that the perch is a four gilled fish (Trachidermus fasciatus Heckel) of Songjiang, but according to the description, it looks slightly like mandarin fish and has white color, black spots and a large mouth with a thin beak. [habitat distribution] ecological environment: the fishes in the middle and lower layers of coastal shallow water often inhabit the salty and fresh water in the estuary, and can also live in fresh water. In spring and summer, the juveniles have the habit of tracing the river in groups, and return to the sea in winter; they mainly feed on fish and shrimps. They lay eggs in the estuary at the end of autumn and the beginning of winter. The eggs are floating, 1.35-1.44mm in diameter, with oil balls. Resource distribution: it is distributed along the coast of China. [chemical composition] 100g, 78g water content, 17.5g protein, 3.1g fat, 0.4g carbohydrates, 1g ash, 56mg calcium, 131mg phosphorus, 1.2mg iron, 0.23mg riboflavin, 1.7mg nicotinic acid. The moisture content, crude protein content, crude fat content and ash content were 76.10%, 19.39%, 1.16% and 1.16%, respectively. About vitamins

Chinese PinYin : Wo De Yi Zhao Ban Shi Lu Yu Jie Pou Ji Ying Yong