When frying fish, how do you keep it from falling apart?

1. There is a secret to frying fish: fresh fish, hot pot, less oil, warm fire, and less stirring.

After the oil is put into the pan, put 1-2 slices of ginger in the oil, and it will not be easy to stick to the pan and peel off the skin when frying the fish. In order to avoid the fish sticking to the pan, some people are used to wrapping a layer of cornstarch on the body of the fish when frying the fish, I advise you to change this habit, in this way, the fish does not stick to the pan, but the taste is all in the appearance, can not be tasted, and the fish fragrance is not brought into play.

In addition, fish is not easy to grasp in cooking, heat is the key to success or failure, many people fry fish is not broken skin or sticky pan, if the fried fish must be more oil and hot enough to be crispy and dry, fry fish to be hot, less oil, fire to warm.

Fish into the pot to move it less, this is the secret of frying fish is also the only way, if you are afraid that it is not cooked and keep turning, but self-defeating, three or two will make the skin open the flesh, unrecognizable. Before that, you must wait for the pan to be hot before putting oil, and the fish must be dried before putting it into the pan, and fry it lightly over low heat, don't rush to push and turn it over. If you're not using a frying pan, just tilt the pan occasionally to heat the heat evenly and control the heat not too much.

If it is purely fried fish to eat (not to fry fish for the sake of burning fish), fry for about ten minutes, the skin is set and then turn over, at this time the meat is cooked and the juice in the middle can still be retained, if the spatula contact feels that it is strong and solid, it is overheated, in fact, some people are afraid of not being cooked and draw a knife edge on the fish body in advance, it is not a clever method, the fish meat is cut open, the soup is easy to lose, and the fried fish is not too big.

Also, if you want to burn the fish, before that, the fish is generally fried, but it should be fried slightly, and you can't burn the fish on both sides before burning, so that the fish will be an old mess when it comes out.

What should I do if the skin always sticks to the pan when frying fish? Teach you a trick!

Don't be! Copying someone else's in that lake grinning something! Which master handed you the roasted fish to fry first?

You're using a home gas stove! How can it be scattered! That's just when you reverse the fish!

In is the side you fry first has not been fried well!

1. Before frying the fish, you can wipe the pan with ginger and then fry the fish in oil.

2. Before frying the fish, you can put some salt in the pan and fry it, and then put oil to fry the fish.

3. Brush some of the egg liquid on the fish, so that there is a protective film.

4. When frying the fish pieces, it is best not to use too much heat, and try to let the fish shape before turning it.

Method: 1. Use kitchen paper and pat dry starch to treat the surface of the fish dry, wash and wipe the pot dry, wipe the pot with ginger when heating, and sprinkle salt in the pot;

2. After the pot is hot, pour cold oil, after the fish is put into the pot, turn to low heat and fry, do not search the ear and turn the pot before the side of the family is completely fried;

3. Before turning over the fish, turn the heat to the minimum or turn off for about 20 seconds, and wait for the fish to cool and shrink slightly, which will also reduce the risk of peeling.

Nutritional value: 1. Fish is a delicious food that many people like to eat, and it also has the characteristics of easy digestion and easy absorption.

2. In the study, it was found that in addition to containing a large amount of iodine, fish meat is also rich in a variety of vitamins, such as vitamin A, vitamin D and B vitamins;

3. In addition, it also contains enzymes, minerals, unsaturated fatty acids and high-quality protein and other nutrients;

4. Under normal circumstances, fish meat can be divided into dark fish meat and white fish meat, and the dark fish meat contains more nutrients, but the fishy smell is relatively strong, so pregnant women should try to choose white fish.

Fish is the most common seafood in our life, it is a delicacy that people like to eat, its meat texture is more delicious, it is also easy to be absorbed by the human body, and the nutrients are also very rich and smooth, so it has always been very popular with us. There has always been a view that there is no fish in China, whether it is the New Year's banquet, the shadow of fish is inevitable. Fish is the most popular food of ordinary people, I like to eat fish since I was a child, especially my mother's fried fish, crispy on the outside and fresh on the inside, very delicious, but some people fried fish is not delicious, my mother said:

When frying fish, keep these 2 small methods in mind, and the fried fish will not be broken or rotten without sticking to the pan.

Many people say that the fried fish is not delicious and the skin is broken, but in fact this is the wrong way you are using, although it is said that frying fish is a very simple job, but there are many tricks in it. Today I will share with you the appropriate way to fry fish and some tips, how to fry fish without sticking to the pan without breaking the skin, only 2 small methods, the fish is delicious and crispy without sticking to the pan, the following is a detailed production method.

Step 1: First dispose of the small fish neatly, scrape off the fish scales, and then take out the tender organs in the small fish, if the fish skin has a black mucous membrane for the second time, you must remove the black mucous membrane on both sides, otherwise it will harm the taste of the fish. After the solution is tidy, put it in the water to clean it and put it in the basin for reservation, prepare a piece of ginger in advance and cut it into ginger foam, and cut the green onion into minced green onion for reservation.

Step 2: Take out of the pot to make a fire, heat the pot, pour in the oil after the pot is hot, and shake the pot back and forth when the temperature is about 6-7 to heat, so that the walls of the pot are stained with a layer of oil, and then turn off the heat and let the temperature cool.

Step 3: After the temperature is cooled, put the processed small fish into the pot and fry it gradually, gradually fry it with a simmer, shake the pan constantly in the case of frying, fry it on one side until it is fixed, turn it over and fry the other side, fry it until both sides are fixed, and put it in a bowl for emergency.

Step 4: Pour oil into the pot, then come to animal oil, mix animal oil and vegetable oil evenly, then put it into Pixian bean paste and onion and garlic Huai Hall, pour in a bottle of beer after stir-frying the fragrance, add an appropriate amount of rice vinegar, a spoonful of light soy sauce, lead to hide a spoonful of oil, and simmer for 10min.

Step 5: After about 10 minutes, put the small fish in a bowl, sprinkle the appropriate green onion and fragrant lai to eat, delicious and nutritious, delicious and simple, the small fish made by this method does not break the skin and does not stick to the pot, it is not rotten, delicious and delicious.

The above is the method of fried fish that I brought to everyone, is this how everyone fried fish? The fish fried in this way is delicious and delicious, and the skin is not broken and does not stick to the pan, everyone pays attention to 2 small methods in the process of frying the fish to ensure that the fried fish does not break the skin and does not stick to the pan and is not rotten, our family has been using this method to fry the fish over the years, and the fried fish is crispy and fresh, very detailed.

When frying fish, you can marinate the fish in the pan first, and pour in an appropriate amount of oil when burning the oil, so that the fried fish is not easy, and the skin will not fall off when it sticks to the pan.

Be sure to put the fish in cold oil, you can coat the surface of the fish with a layer of starch, so that the problem can be solved, according to the specific operation situation.

You need to choose the right oil, and the choice of pot is also very important, so that it can be better prepared and the taste will be better.

You can choose to add more oil or use a copper pan to fry the fish, and try not to tumble the fish before it is formed. Add more water.

You need to put some oil in the bottom of the pot so that it can be used better, try to choose the right size of the fish, do not choose too big, otherwise it is easy to break.

Usually, when cooking fish at home, especially when cooking freshwater fish, the fish must be fried first, which can effectively remove the fish, and can make the fish body become firm and taste good. However, the operation of frying fish is not good, and it is easy to stick to the pan and break the skin, which affects the appearance and appetite. If you rub a thin layer of salt on the surface of the fish before putting it into the pot to form a barrier, the skin will not break so easily, but this method is not very healthy and is not recommended to be commonly used.

First of all, we will first treat the fish, and then clean it, and then use a knife to cut a few knives on the body of the fish, be sure to drain the surface of the fish, and then we prepare a frying pan, after heating the frying pan, add an appropriate amount of oil to it, don't add too much, in fact, it is very simple to do the fish skin without breaking the non-stick pan, as long as you remember this eight-character formula,Ensure that you will not break and will not stick to the "hot pan rubbing ginger, cold oil and salt" itself is tested to be effective,Those who say that it is useless to rub ginger are either rubbed in a cold pan, or they are not salted after putting oil.

You can also add cooking oil and salt directly after the pot is heated, and when the inside of the pot begins to smoke, add the whole fish or fish pieces. Do not stir-fry, turn the pan slowly. This will prevent the pan from sticking to the pan or frying the fish from breaking.

If the fried fish sticks to the pan, don't shovel the fish reluctantly, my personal experience is that since the fried fish is sticky, turn off the heat immediately, take the pot aside and let it cool. When the pot is cold, the fish can naturally be scooped up easily. Wash the pot, dry it and heat it, then add the oil, and then turn the pot slightly so that there is oil on all sides of the pot.

When the oil is hot, put the fish in and fry the skin until golden brown before turning so that the fish does not stick to the pan. If the oil is not yet hot and the fish is released, it is easy to skin the fish.

Pot treatment: heat the pan with cold oil. The first thing to do is to wash the pot. In a hot pan with cold cooking oil, pour out the oil (this method is called ...... in the hotelHeat the pan and add an appropriate amount of cold oil to fry the fish.

First, wipe the water off the fish, so that the fried fish will neither stick to the pan nor lose its skin; Second, rub the pot with ginger slices to make the fish more susceptible to heat, so you don't have to turn the fish back and forth; Thirdly, don't rush to put the fish in the oil, heat the oil before putting the fish.

First of all, we start to boil the oil, pour out the oil when the oil is hot enough, and then put in the cold oil when the pot is hot, then the fried fish will not stick to the pan, and the effect is particularly obvious.

Using a non-stick pan when frying fish, salting the skin of the fish, and heating the oil before putting the fish in the pan can prevent the fish from sticking. Fish has high protein, low fat content, regular consumption is good for health, children should eat more fish.

When frying fish, first of all, the water on the fish should be dried thoroughly, otherwise the water will drip into the pan and it will easily stick to the pan. Secondly, choose a non-stick pan to fry the fish, smear a little oil on the pan, after the oil is hot, put the fish in it, it will not be easy to stick to the pan. Clause.

3. Heat the iron pot and wipe the iron pot with ginger slices, so that the processed pan is not easy to stick to the pan when frying fish.

If you want to prevent the pan-fried fish from sticking to the pan, you can clean the pan and heat it, add oil and heat the fish to avoid the phenomenon of sticking, and you can also add salt evenly to the oil, or apply egg whites to the fish, which can play a non-stick role.

Drain the fish first, then apply starch to the surface of the fish, and fry it in oil so that it will not stick to the pan.

The trick is to use a paper towel to absorb the water on the fish before putting it into the pot, turn off the heat after the oil is hot, and let it stand for half a minute before frying the fish.

Method 1: Heat the pot and pour the oil, put a small amount of sugar when the oil is almost hot, and when the sugar is slightly yellow, put the fish in, and put the second one without adding sugar, so that the fried fish is not sticky to the pan and the color is delicious and fragrant.

Fang Wheel Removal Method 2: Smear a small amount of oil on the fish body, change the heat to low heat after the hot oil pan, any fish can be fried, browned, complete, and never stick to the pan.

Iron pan fried fish experience:

1. Wash the pan: This is the basis of the non-stick pan for frying fish, and the pan must be washed cleanly.

2. Boil the red pot: Put the iron pot on the stove and heat the pot over high heat until you can see the middle part of the bottom of the pot turn white.

3. Heating oil: pour peanut oil, you don't need to pour a lot, you can just heat the oil and smoke it.

4. Lay the fish flat: Put the marinated fresh fish into the pot along the edge of the pot and fry slowly over medium-low heat. If the fish is relatively large, it should not be used on high heat, otherwise it is easy to fry the skin of the fish and the fish is not yet cooked.

5. Move the pot to dig Yuming: When frying the fish, do not use a spatula to turn the fish back and forth, just tilt the iron pot so that different parts of the fish can be fried in oil. If the fish is larger, you can cover the pot.

6. Shovel back test: When you see that the color of the fin has changed, and it has opened and hardened, it means that the fish is almost fried, and you can gently push the fish body with the back of the spatula. At this point, you can use a spatula to turn the fish over.

Continue frying the other side of the fish using the method described above.

In fact, it is very simple, only the following points have been done, absolutely ensuring that the fish you fry is intact, both delicious and good-looking, so that you can have face as a boiled woman.

1.Make sure the fish is not wet: Drain the washed or marinated fish before putting it into the pot, and if you have enough time, you can air dry the skin, or use kitchen paper or towels to absorb the water.

First of all, you should boil the pot empty, heat the pot, put your hands close to the bottom of the pot and feel the roasting hands, add cold oil, the oil temperature rises, and then put the fish. (This is the most suitable iron pot, some more delicate pots, not allowed to be empty when it is another matter).

3.After the fish is in the pan, do not rush to flip, turn to low heat and fry slowly, wait until the surrounding areas of the bottom surface turn yellow, and then turn the dough. Even if the above two are done, the fish will not be able to turn over immediately after it is put into the pot, because the skin and flesh close to the bottom of the pot have not had time to be heated and warped.

Turn to low heat and fry slowly, which can not only be evenly cut through heating, but also ensure that the fish skin is not fried. As long as the above three steps are strictly operated, you will definitely be able to fry a complete and beautiful fish body.

4.If you are still not worried, you can add this last reassurance: when you feel that the side of the fish is fried, and when you are ready to turn it over, you can turn off the heat temporarily.

Wait a while and then turn it over, the bottom of the pot is hot and cold, and the fish body is also shrinking with a hot and a cold, and it is absolutely foolproof if you want a complete fish body. The whole fish can be stewed or braised later.