Recipes boiled chicken, fried fish

Foods such as fish, beef, and chicken always appear in our meals. Here are the useful tips that Chef Hai Long shares so that you can use those foods most effectively:

Boil chicken properly

- First you have to know how to choose chickens, so choose our chickens with natural light yellow skin and thin skin all over the body, firm meat, small floats, not much yellow fat in the neck and thighs. Industrial chicken boiled with meat will be soft, not crispy and delicious, so you should choose local chicken or free-range chicken. It is best to boil fresh chicken, if frozen, completely defrost before boiling.

[P-2]
[PT-2]

- Bring the water to a boil, place the chicken in the pot, cook until the chicken smells bad. Again put the chicken in the broth, add water to cover the chicken, add a few slices of ginger and spring onions to reduce the fishy smell of the chicken.

- When boiling, let the chicken belly face down and pour the water so that it just covers the whole chicken. The boiling pot should not be too big because it will take a long time to boil or too small and it will be difficult for the chicken to cook evenly.

- Leave on high heat for 10 minutes, turn the chicken body over, cook for another 5 minutes. Turn off the heat, let the chicken soak in the pot for about 10 minutes before taking it out. When taking out the chicken, immediately soak in cold water, skin side down. After cooled the chicken skin side, turn over so that the whole chicken body is completely chilled.

Fish processing

Remove the fishy smell of fish: After cleaning the fish, use red wine to marinate for a while, the aroma of the wine will make the fish all fishy.

River fish in addition to the fishy smell of fish also has the fishy smell of mud. Use salt water to wash or rub salt on the fish, when processing, the fish will no longer fishy. You can also soak the cleaned fish in cold water mixed with a little vinegar or mix a little pepper or bay leaves.

[P-1]
[PT-1]

Along the two sides of the back of the carp, there is a white vein, which causes the fishy smell. When making fish, cut a small piece close to the gills to expose the veins. Use tweezers to tighten and then gently pull out, the carp will no longer fish.

Cooking fish soup: First, add spices to boiling water, then add fish, add a tablespoon of cow's milk, both to lose the fishy smell of the fish, and to make the fish meat soft and delicious. You can also add some jujube seeds, which will remove the fishy smell and enhance the flavor.

When cooking frozen fish, add a little cow's milk to the fish pot, the fish will taste like fresh fish.

Making fried fish: Clean the fish, use a cloth or paper to dry the water, to avoid explosion when frying fish and avoid breaking the skin of the fish. Take a slice of fresh ginger and rub it evenly into the hot pan, put the oil in and wait for the oil to boil before adding the fish so it won't break the fish's skin.

When frying fish, pay attention to low heat, finish frying on one side, flip to the other side, wait until both sides are golden, then remove to a plate. Fried fish cut into pieces are often broken. To avoid this, marinate fish with salt for 10-15 minutes, then use oil to fry.

When frying freshwater fish, you put the fish in it and soak it with glutinous rice wine for a while, then cover it with flour to fry, so the fishy smell will no longer be.

Processing beef

Stir-fry tender beef:

- Want to make the beef tender when stir-frying, after marinating, add 2-3 tablespoons of cooking oil, mix well and marinate for about 20 to 30 minutes. When processing, quickly stir-fry the meat over high heat; Remove the meat from the pan as soon as the stir-fry is done.

[P-3]
[PT-3]

- For tough beef, before stir-frying, it should be soaked in water with a little sodium carbonate (NANCO3) mixed for a few minutes, then removed to drain and then stir-fried, the meat will become softer and more delicious.

Processing aged beef:

Older beef is usually very tough and simmers for a long time. To help the meat become tender again, first rub the meat with a layer of mustard, let it sit for 6-8 hours, then wash the meat and put it in a simmer.

While simmering, add a little white wine or vinegar. 1 kg of beef for 2, 3 tablespoons of wine or 1 tablespoon of vinegar. You can also take a clean cloth to wrap some tea, tie the tea bag tightly, and put it in the beef stew pot.

According to VnExpress