What should I pay attention to when making fish?
26 years old
2018-05-10
Every time I make a fish, I always feel that my handling is not right, and I always feel something smelly in the sea. What should I pay attention to when making fish?
1 Answer These messages are for reference only
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BY Ina Barton 2018-05-10Pay attention to when making fish: the protein in fish meat is mainly myosin, which is very easy to digest and absorb. It begins to solidify and mature between 60 and 80 degrees, and the mature effect and taste effect between 80 and one Baidu optimal.8
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