4 thoughts on “Shunde, Guangdong also has the food of sashimi slices. What is their approach?”
Kelly
Hua let a primitive cooking method stand firmly, that is -not cooking. When the early fishermen made sashimi, because it was difficult to distinguish the peeling fish type, the fish skin was inserted on the raw fish fillet with bamboo sticks. “”. Such as grass carp, black fish, catfish, cattle and so on. However, it is strongly recommended not to use fresh water fish to make sashimi, because freshwater fish can easily breed parasites, which is very unfavorable to human health. Therefore, if you eat sashimi sashimi, you still choose seafish relatively safe. raw fish slices are not only salmon sashimi, but also a kind of sliced slices of raw fish. This kind of sashimi is best to eat. Please see the graphic sharing below, see the bottom, don’t miss the tips behind. If my answer is helpful to you, don’t forget to like it and pay attention. Hualien Fish 2 pounds of celery, half a catty of green onion 2 white wine, 3 spoons of salt, chicken essence, pepper, a little sweet potato starch, 4 spoons of sugar, a little pepper noodles 2 spoonful of pepper noodles 1 spoonful The film is the Chinese calling it. Because raw fish fillets are imported products, they are mostly made by Japanese chefs in the early days, so they seem a bit mysterious. In fact, as long as you have the basic processes such as the selection of sashimi, knife, panel, and flavor of sashimi, it is not difficult to make sashimi. In the piece of cut, then put it on the ice that isolate isolation in the insurance film, so that you can keep the fish’s deliciousness; 6: After cutting, you can eat it. Put a little ginger onion in your own seasoning plate, and put a little ginger onion. Put the fish fillets, put a little peanut oil, salt, can be released, or not, stir up and eat. and raw fish fillets are the Chinese names for it. Because raw fish fillets are imported products, they are mostly made by Japanese chefs in the early days, so they seem a bit mysterious. In fact, as long as you have the basic processes such as the selection of sashimi, knife, panel, and flavor of sashimi, it is not difficult to make sashimi. Then hang the fish, be sure to put the blood clean, otherwise the fish make the fish red and fishy. When the blood is cleaned, scrape the fish scales and wipe the fish body with a clean disinfection towel or water -absorbent paper, but do not open the fish. Remember.
The method is still very simple, and there are many cooking methods. You can dip these sashimi with some dipping sashimi with some dipping sauce. It is very delicious and very nutritious.
Shunde, Guangdong also has the food of sashimi slices. Their method is to suck water with fresh fish with paper first, marinate the fish fillets for 20 minutes, and then stir some peanut powder and onion slices.
Hua let a primitive cooking method stand firmly, that is -not cooking. When the early fishermen made sashimi, because it was difficult to distinguish the peeling fish type, the fish skin was inserted on the raw fish fillet with bamboo sticks. “”. Such as grass carp, black fish, catfish, cattle and so on. However, it is strongly recommended not to use fresh water fish to make sashimi, because freshwater fish can easily breed parasites, which is very unfavorable to human health. Therefore, if you eat sashimi sashimi, you still choose seafish relatively safe.
raw fish slices are not only salmon sashimi, but also a kind of sliced slices of raw fish. This kind of sashimi is best to eat. Please see the graphic sharing below, see the bottom, don’t miss the tips behind. If my answer is helpful to you, don’t forget to like it and pay attention. Hualien Fish 2 pounds of celery, half a catty of green onion 2 white wine, 3 spoons of salt, chicken essence, pepper, a little sweet potato starch, 4 spoons of sugar, a little pepper noodles 2 spoonful of pepper noodles 1 spoonful The film is the Chinese calling it. Because raw fish fillets are imported products, they are mostly made by Japanese chefs in the early days, so they seem a bit mysterious. In fact, as long as you have the basic processes such as the selection of sashimi, knife, panel, and flavor of sashimi, it is not difficult to make sashimi.
In the piece of cut, then put it on the ice that isolate isolation in the insurance film, so that you can keep the fish’s deliciousness; 6: After cutting, you can eat it. Put a little ginger onion in your own seasoning plate, and put a little ginger onion. Put the fish fillets, put a little peanut oil, salt, can be released, or not, stir up and eat.
and raw fish fillets are the Chinese names for it. Because raw fish fillets are imported products, they are mostly made by Japanese chefs in the early days, so they seem a bit mysterious. In fact, as long as you have the basic processes such as the selection of sashimi, knife, panel, and flavor of sashimi, it is not difficult to make sashimi. Then hang the fish, be sure to put the blood clean, otherwise the fish make the fish red and fishy. When the blood is cleaned, scrape the fish scales and wipe the fish body with a clean disinfection towel or water -absorbent paper, but do not open the fish. Remember.
The method is still very simple, and there are many cooking methods. You can dip these sashimi with some dipping sashimi with some dipping sauce. It is very delicious and very nutritious.
The method of sashimi in Guangdong Shunde is thin, the thinner the better, and then it is cooked in the boiled broth.
Shunde, Guangdong also has the food of sashimi slices. Their method is to suck water with fresh fish with paper first, marinate the fish fillets for 20 minutes, and then stir some peanut powder and onion slices.