How long does it take to fry braised hairtail and how long does it take to fry hairtail?

Braised hairtail 1Clean the hairtail (the black clothes in the belly of the hairtail must be washed), cut into about 6 cm sections, marinate for 15 minutes with a little salt and cooking wine.

2.Take a small clean bowl, add green onion, ginger, garlic, a little salt, a little sugar, cooking wine, water starch and set aside.

3.In another small bowl, add an egg and stir well and set aside.

4.Put oil in a wok, wait until 8 is ripe, add two slices of ginger, wrap the pickled hairtail in eggs and fry in the oil pan until golden brown.

5.Pour the prepared (2) inner bowl juice into the fried fish pot, bring to a boil over high heat, and then turn to low heat, the fish is easy to cook, as long as the soup becomes sticky, you can serve it on a plate.

Details of the practice of braised hairtail fish section Cuisine and efficacy: Beijing cuisine Blood nourishing recipes Beauty recipes Hyperlipidemia recipes Anti-cancer and anti-cancer recipes.

Taste: salty and umami Process: braised Braised Ingredients for braised hairtail segments: Ingredients: 500 grams of hairtail.

Seasoning: 4 grams of soy sauce, 5 grams of starch (peas), 3 grams of green onions, 3 grams of ginger, 2 grams of salt, 3 grams of sugar, 25 grams of peanut oil Teach you how to make braised hairtail fish segments, how to make braised hairtail segments to be delicious 1Scrape and wash the hairtail, remove the internal organs, mouth, and back spurs, and chop it into 10 cm long segments;

2.Wash the green onions and cut them into sections; Wash and slice the ginger;

3.Add starch and water to make a sauce for later use;

5.After removing the oil from the pot, add the fish pieces, add 500 grams of cooking wine and broth, and then add soy sauce, salt, green onions, ginger slices and a little spice;

6.Bring a pot to a boil, reduce the heat and cook for 10 minutes;

7.Remove the fish pieces and serve them on a plate;

8.Add the starch to the original pot and stir well, pour the oil on the fish and serve. The key to making braised hairtail fish segments: This product has been fried and requires about 300 grams of peanut oil.

Tip - Food Restraint:

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

Fry it directly until it is medium-rare, and then cook it for less than 10 minutes.

It takes two or three minutes to fry it, and the method of frying the hairtail is as follows.

Ingredients: 2 hairtails, 2 green onions, 3 slices of ginger, 1 tablespoon of cooking wine, five-spice powder.

A little, a little white pepper, salt to taste.

Steps: 1. Remove the head, scales, and internal organs of the fish, wash it, cut it into about 2-inch segments, and it is more convenient to fry the fish with scissors.

2. Then make a few diagonal cuts on the surface of the fish for the purpose of flavoring.

3. Shred the green onion and ginger.

4. Put the fish into the basin.

Add salt, five-spice powder, white pepper, green onion and ginger, cooking wine, grasp well, seal and marinate in the refrigerator overnight.

5. Pick out the green onion and ginger in the fish, dry the surface moisture of the fish with a kitchen paper towel, and then brush a thin layer of cooking oil on the surface of the fish.

6. Heat the pot and pour in the cooking oil, and heat until it is 6 hot (there is a slight smoke).

7. Turn to medium and high heat, and fry the hairtail one by one until it changes color slightly and turns it over when it is set (turn it over again when the fish is set, so that the fish is not fragile).

8. Continue to fry until golden brown on both sides, then you can remove the oil, and the surface can be sprinkled with pepper, salt and cumin powder as you like.

Edible with paprika, etc.

9. Finished products. <>

Fry the fish for 2-3 minutes to cook.

Before frying the hairtail, absorb the water on the surface of the hairtail with absorbent paper or apply a layer of starch to the surface of the hairtail, so that the oil does not splash when the hairtail is fried, and the fried hairtail tastes better.

Hairtail fish is rich in fat, protein, vitamin A, unsaturated fatty acids, phosphorus, calcium, iron, iodine and other nutrients. In addition, hairtail fish is mainly distributed in the western Pacific Ocean and the Indian Ocean, and can be found in the coastal provinces of China. Moreover, the hairtail fish along the coast of China can be divided into two categories: the southern hairtail, the northern hairtail fish is larger than the southern hairtail, wintering in the southern Yellow Sea, swimming to the Bohai Sea in spring, forming a spring fish flood, and returning to the wintering ground in autumn to form an autumn fish flood.

1. The hairtail needs to be boiled for 10 to 15 minutes before it can be eaten, and the cooked hairtail fish at this time is cooked thoroughly, the taste is very tender, and the nutritional value is high.

Second, the specific method of roasting hairtail fish:

1. After washing the hairtail, cut it into more than 10 cm pieces and marinate for about 10 minutes.

2. Take a clean small bowl, pour in an appropriate amount of cooking wine, and a tablespoon of soy sauce.

3. Pour in a tablespoon of sugar and stir well.

4. Pour in an appropriate amount of vinegar according to your preference, stir well with an appropriate amount of refined salt and set aside.

6. Fry one side, gently turn over the hairtail segment, and fry the other side until slightly yellow.

7. Set aside the hairtail segments, add the green onions, ginger slices, star anise, and stir-fry until fragrant.

8. Pour in the prepared sweet and sour sauce to cover the hairtail, and simmer for 10 to 15 minutes.

Stir-fry until the hairtail is crispy and the chicken is cooked.

Preparation of braised hairtail:

Ingredients: hairtail, green onion, garlic, two pot head, dark soy sauce, light soy sauce, salt, sugar, chives, Sichuan pepper, rice wine, dried chili, ginger, peanut oil, etc.

Method:1Remove the internal organs, remove the head and tail, scrape the outer skin, wash and cut the sections, control the moisture and set aside;

2.Marinate the hairtail with shredded ginger, Sichuan pepper and rice wine for half an hour;

3.Drain the marinated hairtail with kitchen paper, heat a small amount of vegetable oil in the pot, fry the hairtail until golden brown on both sides, and remove it for later use;

4.Prepare a few cloves of garlic and cut a few slices of ginger for later use;

5.Pour the excess oil out of the pot and continue to heat;

6.Add garlic cloves, ginger slices, chili peppers, light soy sauce, dark soy sauce, then add a small amount of two pots, and finally add boiling water to boil until the soup is almost dry, add an appropriate amount of sugar and salt;

7.Remove from the pan and sprinkle with chopped chives.

Stir-fry until the hairtail is crispy and the chicken is cooked. Ingredients: hairtail fish shouting mold, green onion, garlic, two pot head, dark soy sauce, light soy sauce, salt, sugar, chives, Sichuan pepper, rice wine, dried chili, ginger, peanut oil, etc.

1. Remove the internal organs, remove the head and tail, scrape the outer skin, wash and cut the sections, control the moisture and set aside;

2. Marinate the hairtail with shredded ginger, Sichuan pepper and rice wine for half an hour;

3. Absorb the water of the marinated hairtail with kitchen paper, put a small amount of vegetable oil in the pot and heat it, fry the hairtail until golden brown on both sides, and remove it for later use;

4. Prepare a few cloves of garlic and cut a few slices of ginger for later use;

5. Pour out the excess oil in the pot and continue to heat;

6. Add garlic cloves, ginger slices, chili peppers, light soy sauce, dark soy sauce, then add a small amount of two pots, and finally add boiling water to boil, until the soup is almost dry, add an appropriate amount of sugar and salt;

7. Remove from the pot and sprinkle with chopped chives.