How to fry fried hairtail, how to make fried hairtail

Dry-fried hairtail. Ingredients: 500g hairtail

Excipients: flour, eggs, green onions, ginger, refined salt, cooking wine.

Method: 1Wash the internal organs of the hairtail, cut off the head and tail slightly, and cut into sections.

2.Pour in some cooking wine (a little more doesn't matter), cut the green onion into sections, add some ginger, and put less salt. Stir well to combine.

3.Mix the sauce with flour, eggs, water and a pinch of salt, then dip the surface of the hairtail in a layer and fry it in a pan.

Features: Fresh and delicious.

Things to look out for:

1. First of all, it is necessary to ensure that the oil temperature is high enough, and if the oil temperature is low, there will be fish skin sticking to the bottom of the pot.

2. After the oil temperature reaches the temperature, the fire should be wrung small, the fire is too strong, the fish will be fried too dry, and it will soon become mushy.

3. After frying, if you want to boil the fish, you must pour hot water, if you add cold water, there will be a fishy smell after boiling.

Every year, how can there be no fish for the Chinese New Year's Eve dinner, and the nutritional value of the fish is also particularly high, and it is definitely the first choice for the Chinese New Year's Eve meal.

Today, I will share with you a method of hairtail, the meat on the hairtail is thick and the fish bones are less, which is both nutritious and delicious. Hairtail can be made into braised hairtail, sweet and sour, and fried hairtail segments. Today I will share with you how to fry the hairtail at home, which is golden in color, crispy and refreshing.

Here's how to do it:

1. I bought the bagged hairtail segment directly from the supermarket, the bagged ribbon segment is convenient, there is no fish head and tail, and there is no need to deal with fish internal organs. **It's also very cheap, 1 bag is only 10 yuan,** quite cheap. After buying the hairtail segments, they are first thawed in the water.

After the hairtail is thawed, put it in the water and wash it again.

Don't be in a hurry to fry the hairtail after washing, be sure to marinate the hairtail, otherwise the fishy smell of the hairtail will be particularly strong.

Then cut some ginger and green onion and put it in, add salt and white pepper to it, and then add an appropriate amount of cooking wine and stir well.

After stirring well, let it marinate for about 20 minutes to make the hairtail more flavorful, and it can also remove the fishy smell of the hairtail.

2. Adjust the batter. Take a bowl and add flour and starch to the bowl, the ratio of flour to starch is 1:1.

Then add a small amount of vinegar to it, add vinegar to make the skin of the fried hairtail more crispy, beat 2 eggs into it and stir well.

Stir in a small amount of water in batches to form a batter that does not need to be too thick. After the batter is stirred, you can try to put the marinated hairtail in it, as long as it can easily hang the batter.

3. Fry the hairtail in a pan.

Pour more oil into the pan, and turn to medium heat when the oil temperature is 6 to hot. Put the slices of hairtail with the batter on them one by one into the oil pan and fry them.

When the hairtail is fried and slightly yellowed, remove the oil.

Then turn the heat to high and put the oil in the pan to a higher temperature again.

Pour the fried hairtail pieces back into the oil pan again for a second re-frying.

In this way, if you fry it twice, the fried hairtail will taste more crispy and delicious, and it will not be so greasy to eat. Fry on high heat for about 20 seconds, and remove the oil from the pan when the hairtail segments are golden brown.

Well, our fried hairtail section is ready, the color is golden, the skin is crispy, and it is very nutritious and delicious. In addition, the hairtail pieces fried in this way will never smell fishy, and you can sprinkle pepper and salt according to your taste when eating.

This deep-fried hairtail is very simple to make and is perfect for making at home.

Today's fried hairtail segment is shared here, if you like the food sharing of the delicious house, don't forget to add follow** to share.

See you next time!

The practice of fried hairtail fish Wang Gang.

Old rice bone crispy fried hairtail.

Fry hairtail with dry flour or batter.

The practice of fried hairtail fish in Shandong.

The steps to make fried hairtail are as follows:

Ingredients: 800 grams of hairtail segments.

Excipients: 1 piece of ginger, 1 green onion, 3 grams of salt, 3 grams of white pepper, a little cooking wine, an appropriate amount of corn starch, an appropriate amount of oil, an appropriate amount of cumin powder, and an appropriate amount of chili powder.

1. Cut the fins of the fish segment, remove the internal organs and the black membrane in the abdomen.

2. Put minced green onion, ginger, salt, white pepper and cooking wine into a bowl of hairtail, mix well, and marinate for 10 minutes.

3. Prepare a small plate of cornstarch, coat the hairtail segments with starch, and place them on another plate.

4. Pour an appropriate amount of oil into a small pot, heat it over medium heat, take two pieces of minced ginger and throw them into the oil pot, and the oil temperature is suitable if it can float up quickly.

5. Put the starch-coated hairtail into the oil pot, do not turn it first, and after the fish is fried until it is slightly yellow, gently turn it and remove the oil. Don't put too much each time, about 6 pieces are fine, leaving plenty of space for turning.

6. After all the hairtail segments are fried, heat up the oil pan for 30 seconds, and fry the fried hairtail segments in the oil pan for 30 seconds, so that the surface is browned and the fish segments become harder.

7. Take out the plate, sprinkle cumin powder and chili powder and serve.

Hairtail can be fried to make crispy hairtail. [Ingredients]: 1 hairtail, sweet potato powder, salt, oil.

[Steps].

Step 1: Remove the gills and maw of the hairtail, cut off the head and tail after cleaning, cut the fish segment obliquely into about 2 cm long, add a small amount of salt and marinate for about half an hour, rinse the pickled hairtail again, remove the surface salt, drain the hairtail segment for later use.

Step 2: Pour sweet potato powder into a bowl, add an appropriate amount of cold water, mix the sweet potato powder into a paste, pour in the cuttlefish pieces, and let each cuttlehead evenly coat a layer of sauce paste. (Note: When mixing the sauce paste, you can add a small amount of water while stirring, so that the sauce paste will not be too thin.) ）

Step 3: Pour an appropriate amount of oil into the pot, the oil temperature is about 60% hot, when there are small bubbles, put in the hairtail pieces and fry them, fry them until they are golden brown on both sides, fry until the skin is crispy, remove the oil and then eat. (Note:.)

After putting in the hairtail pieces, turn the heat to medium heat to low heat, because the fire is too large and the appearance is likely to burn, and the fish is not cooked thoroughly. ）

Finished picture: The fried hairtail is crispy on the outside and tender on the inside, and the adults and children are rushing to eat it, and the taste is not inferior to the chef.

The method of deep-frying hairtail is as follows:1. First of all, add the hairtail to warm water to thaw, and shred the green onion and ginger into a bowl.

2. Add salt, pepper, five-spice powder, and an appropriate amount of cooking wine to the bowl and stir well.

3. Marinate for 30 minutes, add an appropriate amount of flour to the bowl, add water and stir well.

4. Put the hairtail into a bowl and evenly coat the batter, and the oil temperature is 6 to hot.

5. Fry the hairtail until golden brown on both sides, and the delicious fried hairtail can be ready.

First use salt, cooking wine, chopped green onions, ginger for more than an hour, after the flavor, hang the paste, the paste is, starch, flour, egg white, hang into a crispy lake, wrap the rain on the lake and fry until golden brown, you can, after the pot, prepare some garlic, pat it, green onions, green peppers, no can be put away, another pot put one.

Some oil, dried chili pepper is fragrant, put garlic, green onion, green pepper, pepper, pepper powder, a little salt, clear taste, put the hairtail fish in and turn it over twice, you can get out of the pot, or you can eat it directly with pepper and salt after frying it.

By the way, it's more fragrant to sprinkle some sesame seeds, and I personally think the braised ones are the best.

Deep-fried hairtail is a traditional Shanghainese dish made with hairtail, eggs, and flour. It is fragrant and delicious, crispy and tempting.

Crafting materials. Ingredients: 800 grams of hairtail.

Seasoning: 10 grams of ginger, 5 grams of Sichuan pepper, 5 grams of star anise, 10 grams of starch (peas), 5 grams of salt, 50 grams of vegetable oil.

Features: The fish segment is golden, crispy and fragrant.

Procedure process. 1.Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, and mixing the starch with water and hanging pulp.

2.Heat vegetable oil in a pot, take out the hairtail segments, put them into the oil pan one by one, fry them slowly until golden brown on both sides, remove them and put them on a plate, and they can be eaten.

3. Put some salt and pepper on the plate if you like salt and pepper and dip it to eat.

Tips for making it. 50 grams of vegetable oil in the raw materials is the actual consumption, because there has been a frying process, you need to prepare about 300 grams of vegetable oil.

Tip - Food Restraint:

Hairtail: Hairtail should not be fried in butter and mutton fat; Do not eat with licorice and nepeta.

Meat of hairtail fish, small hairtail, and sand ribbon fish. Hairtail fish is also known as whipfish, wakame fish, sea saury, and scale knifefish. It is distributed in the Yellow Sea, Bohai Sea, South China Sea and East China Sea. After obtaining, remove the head, fins, and internal organs, wash and use fresh.

Performance] is sweet in taste and slightly warm in nature. It can nourish the spleen and qi, and nourish blood and deficiency.

Reference] Hairtail is a high-fat fish containing protein, fat, vitamins B1 and B2, niacin, calcium, phosphorus, iron, iodine and other components. The scales contain 20-25% oils, proteins and inorganic salts. Oils and fats contain a variety of unsaturated fatty acids.

Fish scale oil can significantly reduce blood cholesterol in rats. Rats are fed scale oil, and their hair grows well.

Uses] for malnutrition, yellowish hair or reduced milk after childbirth; Viral hepatitis, loss of appetite, nausea, tiredness, etc.

Usage] is better to steam or fry cooked food.

Home-cooked stewed hairtail <>

Ingredients: 1 fresh hairtail fish (about 750 grams), lard, vinegar, noodle sauce, refined salt, monosodium glutamate, Sichuan pepper, seasoning, green onion, ginger, coriander, sesame oil.

Preparation method: first cut the hairtail to remove the internal organs and sundries, wash it, chop off the head and tail tip and fins of the fish, cut it into a section about 5 cm long, sprinkle with refined salt, vinegar and marinate for a while; Then wash the pot, add a little lard, burn until it is hot, add green onions, ginger slices, peppercorns, and ingredients, and fry them to make a fragrance; Then put in the noodle sauce and stir-fry, cook in vinegar, pour in water, pour in the hairtail segments, and boil with a strong fire; Skim off the foam and simmer over low heat for about 20 minutes; After the soup is thickened, add monosodium glutamate to adjust the mouth, sprinkle in coriander segments, pour in sesame oil and mix well, and put it on a plate.

Efficacy: Warm the stomach and replenish weakness, skin and black hair.

Some of the fried hairtail is wrapped in batter, some are starched, you need to fry it twice, the first time the oil temperature is not too high, it is fried, and the second time the oil is boiled and then put into the pot, crispy. Hairtail needs to be salted before doing it, the processed hairtail is not fishy, I just made the hairtail, the treatment method hopes to be useful to you, if it is not a personal need, it is best not to remove the white outside the hairtail, it itself has no fishy smell, and it is nutritious, the hairtail needs to remove the black membrane inside, internal organs, and bruising, soak it in alkaline water after cutting it short, and then marinate it. Sprinkle a thin layer of starch and fry in a pan.

It tastes good first, then dips it in flour, heats the oil and then deep-fried.