What is the practice of not frying hairtail?

You can make steamed hairtail.

Material. 250g of hairtail, 10ml of cooking wine, 4ml of soy sauce, 4g of salt, 3g of monosodium glutamate, 2 slices of ginger, 3 cloves of garlic, 2 green onions, appropriate amount of red pepper, 2 coriander.

Method. 1. Select fresh hairtail, remove its gills, internal organs and black membrane in the abdomen, and rinse it;

2. Divide into several uniform sections;

3. Marinate with an appropriate amount of cooking wine, soy sauce, salt and monosodium glutamate for 5 minutes;

4. Place ginger slices, garlic slices and shredded green onions at the bottom of the plate, place the marinated fish segments on top of them in turn, and pour the marinade juice into the steaming plate;

5. Put into the pot and steam through the water, turn off the heat 8 minutes after boiling, and simmer for 2 minutes to boil;

6. After the oil is hot, add shredded red pepper, garlic and ginger, and fry until fragrant;

7. Pour the soup into the steamed fish dish and bring to a boil, sprinkle with shredded green onions and chopped coriander, and pour over the steamed hairtail.

Hairtail method: no frying, no braised food, steaming is the most delicious method.

This is the correct way to braised hairtail, no need to fry, delicious and not fishy, and the home-style method is super fragrant.

There are generally two ways to fry the hairtail: one is to fry the hairtail directly in the pot after processing, and the other is to fry the hairtail after hanging the batter; The taste of the hairtail fried by these two methods is slightly different, and the taste of the hairtail fried directly is more fresh and sweet, and the taste is burnt and fragrant; The hairtail that is fried after hanging the batter is crispy on the outside and tender on the inside, and the taste is more crispy. The marinated hairtail is coated with a thin layer of dry flour.

Pour oil into a pan, heat the oil to 5 levels, add the hairtail and fry it. After the hairtail is set, turn it over and fry it. Fry the hairtail over medium-low heat until golden brown on both sides, remove and put on a plate.

Put the hairtail into a basin, add an appropriate amount of salt, cooking wine, Sichuan pepper powder, sugar, oyster sauce and stir well, then add shredded ginger, green onions, coriander, grasp well with your hands, cover with plastic wrap and marinate for 2 hours. In a large bowl of hairtail, pour in shredded ginger, garlic, onion, millet pepper and green onion, add 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 2 teaspoons of salt, appropriate amount of black pepper, stir well, and marinate for about 15 minutes. After the hairtail is marinated for 15 minutes, pick out the ginger shreds and green onions, add starch and mix well, so that there is a layer of starch evenly on the surface of the hairtail.

Heat the oil, put the ginger slices and green onions, fry the fragrance over low heat, remove the belly of the hairtail, remove the internal organs, use a knife, gently scrape off the black film inside the fish's belly, and then scrape off the silver film on the surface. (This step seems simple, the fishy smell on the film is very strong, if you don't scrape off the film, the fishy smell is very strong in the end) try to choose a non-stick pan, non-stick pan fried fish is very convenient. Pour an appropriate amount of oil into a pan, heat the oil and reduce the heat.

The hairtail should be fried slowly over low heat, and it is easy to paste and break when the fire is large. Fry the hairtail on both sides with a small flame until golden brown, and it's done.

When you buy the hairtail, ask the seller to help clean it up, and then cut it into pieces for later use, wash and dry it with kitchen paper before using it (don't remove the silver scales on the outside!). Otherwise, a lot of nutrients will be destroyed, but the black film inside must be removed, otherwise there will be a fishy smell).If there is too much dry-fried hairtail, you must remember to remove the oil residue and replace the cooking oil in time, as the oil residue will affect the taste of the dry-fried hairtail.

The hairtail needs to be coated with a layer of starch and slowly fried in an oil pan over low heat until golden brown, so that it will be delicious and not greasy.

First of all, the hairtail is cleaned and marinated, wrapped in egg liquid and flour and fried in a pan, fried for the first time, and then fried for the second time.

Add starch and fry it together, so that the hairtail will taste more fragrant and crispy.

We wrap the marinated hairtail in a layer of flour and fry it in a pan until it is golden brown and cooked on both sides, and the hairtail that comes out of this way is particularly delicious and not greasy.

Make sweet and sour hairtail.

1. When frying the hairtail, it should be fried over high heat to lock the surface of the hairtail, and then fried over medium heat to make it fried and fried thoroughly.

2. Pour oil into the wok, add green onion and ginger and stir-fry until fragrant.

3. Add four tablespoons of vinegar (40 grams), three tablespoons of sugar (30 grams), one tablespoon of cooking wine (10 grams), two tablespoons of light soy sauce (20 grams), and five tablespoons of water (50 grams) to boil. I didn't add salt to the soup because I didn't add it to the soup when I marinated the fish just now, so I can taste the flavor of the soup and adjust it appropriately according to my personal taste.

4. Pour in the fried hairtail.

5. Bring the fire to a boil and simmer over low heat for about 5 minutes, until the soup is thick, then it can be served.

6. Don't dry up the soup, the sweet and sour soup with fish is very delicious.

Ingredients: Appropriate amount of hairtail.

Excipients: appropriate amount of oil and salt, appropriate amount of ginger wine.

1. Clean the hairtail, add a little salt, wine, and shredded ginger and marinate for 15 minutes.

2. After 15 minutes, heat the oil and fry it.

3. Wait for one side to be golden and then to the other, and repeat this several times.

4. If you like to eat pastry, fry the focus, and it's almost done.

1 Shred the green onion and ginger, remove the intestines, head and tail of the hairtail, wash it and cut it into long sections, then marinate it with shredded green onion and ginger, five-spice powder, cooking wine, and salt for 30 minutes.

2 Beat the eggs, add an appropriate amount of starch and mix well, and prepare some dry starch.

3 Dip the marinated fish in a layer of dry starch and then hang a layer of egg batter.

4 Heat vegetable oil in a pot, take out the hairtail segments, put them into the oil pan one by one, fry them on low heat until golden brown on both sides, remove them, fry them again and put them on a plate, and they are ready to eat.

Ingredients: 500g hairtail.

Seasoning: 7 grams of green onions, 4 grams of ginger, 3 grams of salt, 4 grams of soy sauce, 4 grams of cooking wine, 7 grams of wheat flour, 5 grams of pepper, 30 grams of vegetable oil.

Preparation of fried hairtail:

1.Scrape off the scales, remove the internal organs, chop off the head and tail, wash it, and cut it into 5 cm long sections;

For breakfast, Bao's mother made ham sandwiches for her children, and then a fried hairtail fish with millet porridge, and the baby ate beautifully.

Question: How to make hairtail fish in Shaoxing?

1.Add cooking wine, five-spice powder, soy sauce, and 2Marinate with salt, green onion and ginger for 20 minutes.

3.Add a tablespoon of flour to the marinated hairtail;

4.Add the egg mixture and mix well so that each piece of hairtail takes up the batter;

5.Put oil in the pan and fry the fish until golden brown on both sides;

6.Remove and use blotting paper to absorb the oil.

How do you cook fried hairtail? Clean the hairtail, pour it into the pot and beat the eggs, stir the starch evenly and small, and fry it in the pan until it is ready.

To make a good meal, the first thing to do is to have good raw materials, the hairtail fish should be 3 4 degrees in the palm of the hand, the large wide band fish meat is more but not delicious, too narrow without meat, in fact, it is enough to marinate the material, star anise, green onion and ginger, cooking wine, salt, a little soy sauce, and then there is the heat of frying, 6 minutes of hot oil can be fried until golden out of the pot.

Before frying the hairtail, wrap it in a layer of flour (add eggs, salt, and chicken essence to the flour).

It's my mother's specialty.。。。

It seems to be marinated to taste It doesn't take long 20 minutes to put salt water, starch, green onion and ginger.

That's how it should be

Spicy braised hairtail.

Production method: Ingredients: hairtail.

Excipients: ginger, green onion.

Original ingredients: 400 grams of hairtail, 5 grams of ginger, 10 grams of green onion, 5 grams of dried red pepper.

Seasoning: 10 grams of oil, a little white wine (or cooking wine), 5 grams of dark soy sauce, 5 grams of salt.

1. After the frozen hairtail fish is thawed, drain the water, sprinkle with salt and wipe evenly, and taste for 30-60 minutes; Cut the ginger into shreds, cut the green onion into sections, and cut the dried red pepper into small pieces for later use;

2. Put oil in the oil pan, heat it to 6 percent, put in the hairtail fish and fry it on both sides until golden brown;

3. Put shredded ginger and dried chili peppers in the remaining oil, stir-fry with the hairtail after fragrant, add dark soy sauce and water submerged in the raw materials, and a small amount of liquor, and simmer over medium heat;

4. Wait for the juice to dry and sprinkle with green onions.

Features: Fragrant and delicious, good for meals.

Sweet and sour hairtail. Ingredients: hairtail, flour, ginger, sugar, light soy sauce, vinegar, cooking wine, green onion.

Method: 1. Clean and wash the hairtail, then cut it into 5 cm wide pieces, then roll in the flour and shake off the excess powder.

2. Heat the pan, add a little oil, and then fry the fish pieces (about one minute on each side). Then remove the filtered oil.

3. Pour out the oil in the pot, leave a little oil to heat, put in the ginger slices to burn to bring out the flavor, and then remove it.

4. Mix light soy sauce, sugar and vinegar (1:1:1), then add a little cooking wine and water.

5. Put the fish pieces back into the pot, then add the juice in (4), boil and cook over low heat for 3 minutes, and then turn the fish pieces over. (Be careful to slow and light so as not to break up the fish pieces).

6. Cook for another 3-5 minutes until the juice thickens.

7. After removing from the pot, you can sprinkle some green onions to decorate.

Comments: Generally, sweet and sour hairtail fish needs to be fried first, but I think this is too unhealthy, and I am afraid of the feeling of hot oil splashing when frying, this method seems to be slightly better, only need to leave the bottom oil in the pan and fry it on both sides, and eat less oil. In addition, the proportion of seasonings in the recipe is very clear, which is very suitable for a bookist like me.

2. Roasted hairtail.

1. Heat the oil in the pot, add the green onion, ginger and garlic, Lee Kum Kee tempeh garlic hot sauce, I'm afraid it's not spicy enough, I also added a few dried chilies.

2. After the fragrance is stir-fried, add water, a little sugar, cooking wine, salt, add the washed hairtail, let the water cover the hairtail, boil, and simmer over medium-low heat. If you're afraid of spicy, you don't need hot sauce chili or something, and it's not bad to put some soy sauce.

Comments: Hey, this method is similar to the plum ribbon fish stewed with potatoes. The advantage of this method is that it is relatively healthy, but it is easy to make the hairtail crispy and fall apart.

3. Steamed white ribbon fish.

Wash a pound of fish, wipe it with half a spoon of salt, sprinkle with a little shredded ginger, and steam it over high heat after boiling.

My comment: It's really simple, but wouldn't it be fishy to do so?

The soup is then stewed with fish and coriander.