The practice of cuttlefish slippery:
Clean cuttlefish, scrape abdomen, cut cuttlefish abdomen into strips, slice cuttlefish head, break cuttlefish strips in a cooking machine, add half egg white, onion Jiang Shui and salt, continue to break until it is very thick, then take it out, put it in a bowl, wrap it with plastic wrap and put it in the refrigerator.
Shrimp slippery practice:
Remove the head, tail and mud line from the shrimp and wash it. Cut the shrimp into minced shrimp with the back of a knife. If you like small Q's, don't cut them too much. Add egg white, cooking wine and salt and stir vigorously. Stir with chopsticks or eggbeater until the shrimp paste becomes thick. Add starch and continue to stir vigorously until uniform. Smooth the shrimp on the plate with a spoon.
The practice of fish sliding:
It's best to choose fish with few fishbones, take the fish meat, cut it from the back, cut it as close as possible to the fishbones, take more meat, take the fish meat, chop it up, add water and stir it in one direction, add a little monosodium glutamate, add chopped green onion Jiang Mo, beat the egg white into white foam, pour in the beaten egg white, wet starch and a little monosodium glutamate to taste, and stir it together until the fish meat is thick (this process takes at least 20 minutes.