Is it starch or flour to fry hairtail?

Do you usually like to eat hairtail, how do you make this fish? The fishy smell of the hairtail is relatively large, and if it is not handled properly, the hairtail will not be so easy to eat. However, I believe that many people like to eat fried hairtail, so is it starch or flour to fry hairtail?

This is how the fried hairtail is delicious! Uncle Tao told you that it is okay to fry hairtail fish whether it is flour or starch, so Uncle Tao will teach you how to fry hairtail!

Let's talk about the nutritional value of hairtail before frying: the fat of hairtail is higher than that of ordinary fish, and most of these are unsaturated fatty acids, which have the effect of lowering cholesterol.

Many friends often go to eat fried hairtail at home, and the hairtail wrapped in eggs and flour is crispy and fragrant, and the taste is very good, and the preparation is also simple.

Deep-fried hairtail】 Prepare ingredients: 2 hairtails.

Ingredients: green onion, ginger, garlic, light soy sauce, cooking wine, salt, pepper, Sichuan pepper, flour.

Method: 1. Wash the hairtail, and clean all the head, tail and internal organs.

2. Cut these hairtail fish into pieces as evenly as possible, pour in green onions, ginger and garlic, light soy sauce, cooking wine, edible salt, sprinkle some pepper and peppercorns, stir well and marinate for 30 minutes.

3. Sprinkle the surface of the marinated hairtail with a layer of flour, not too much. Sprinkle the flour and heat the oil, and put the hairtail down when the oil temperature is 7 when it is ripe.

4. Fry the hairtail on medium heat until golden brown on both sides, then take it out, drain it, put it on a plate, and start eating.

It is worth mentioning that the oil temperature must be higher when frying fish, if the oil temperature is low, the fish skin will stick to the bottom of the pot, and when the fish is almost fried, the fire should be turned off, otherwise the fish will be pasted, and the fried fish can be braised again, so that the taste of the burn is also very good.

It is best to use starch, because it tastes better after frying, but it is okay to use flour without starch.

Starch is used, and our family often uses starch to make hairtail, which is easy to cook and is very crispy and delicious.

Flour is used to fry the hairtail, anyway, I have always used flour when I fried the hairtail, and the starch has not been used, and I don't know how it works.

Introduction: Many people prefer to eat hairtail, when we want to eat dry-fried hairtail, should we wrap it in flour or wrap it in some starch? Let's find out.

<>When we make hairtail, there are many ways to eat braised hairtail.

Some people also like to eat dry fried hairtail, so when we make dry fried hairtail, we use flour or starch, in fact, it is better to use starch, so that the fried taste is better, and generally people will choose to use water starch.

First of all, we clean the hairtail we bought, cut it into large and small pieces, and then put it in a basin and put it in the green onion, ginger and garlic to marinate it, and then we make a batter form with starch. Next, we have to boil the oil in the pot, and we must put an appropriate amount of cooking wine with green onions, ginger and garlic into the pickled hairtail.

and dark soy sauce, marinate it and then fry it to make it taste even better.

We boil the oil in the pot, when the oil temperature is 5 layers hot, put the powder into our water starch, wrap a string and then put it into the pot, the impurities are golden when the hairtail will float up, at this time the beautiful and delicious hairtail fish is ready, and the nutrition is very rich. So in normal times, we can make such delicious food at home, which tastes very good, and the taste is relatively delicate, we all know that the bones of the hairtail fish are relatively few, and there will not be too many spines when eating. Through some of these practices, the taste of the hairtail becomes more delicious, so there are many ways to make the hairtail, we can also fry other foods when we fry the hairtail in our daily life, so that it is more delicious to eat, and the hairtail is the best when it is just fried, because it is more delicious to eat than vegetables at this time, so we had better fry it and let it cool to eat.

Starch. Because fried hairtail with starch is smoother and more flavorful, starch should be used.

Starch should be used to make the hairtail crispy, and then you can also absorb all the fishy smell in the hairtail, and the taste after that is particularly good.

Starch is used, so that the fried taste will be better and crispy.

Corn starch can be used to fry hairtail.

Because when frying the hairtail, the cornstarch can fully wrap the hairtail, and the fried hairtail is crispy and not overly expanded, which can maintain the shape of the hairtail and will not be weak for a long time.

Hairtail meat is lean in that 100 grams of fish contains less than 2 grams of fat, while 100 grams of sausage contains more than 10 grams of fat. Even the oiliest Norwegian salmon contains half as many calories as pork chops. Fish is also important for protein**.

Fish is easily absorbed by the body, and 100 grams of fish ensures half of the protein required by the body every day. Fish also provides the body with vitamins A, D, E, etc.

It is enough to use ordinary flour to fry the fish so that it will be very crispy, you can try it, it is best to fry the fish twice, so that the taste will be better.

It is better to use starch to fry the hairtail at home, so that the fried hairtail is more tender and juicy, and the appearance is crispy and delicious, and it will not have a greasy feeling.

It is better to use starch because starch is not very soluble in water, and the hairtail fried with starch has a good taste, crispy and refreshing.

1. Fried hairtail can be made with flour or starch. If starch is used, the fried hairtail is more tender, because the starch can try to prevent the moisture in the fish from being lost; If flour is used, the fried hairtail pieces will be even crispier.

Of course, you can also mix starch and flour together to fry it, which is both tender and crispy.

2. Dry powder should not be used only for frying hairtail, because in this way, the flour will fall into the oil pan from the excited part to the stickiness during the frying process, making the oil become turbid; However, it is not advisable to use flour paste alone, if it is simply coated with flour paste, sometimes it is easy to be thick, absorb oil, and taste greasy, and the fish is easy to depulp during the frying process.

The best way to do this is to sprinkle the fish with a little dry flour before battering.

3. Flour and eggs can be used, but the two methods are different.

Wash and cut the hairtail into cubes, then take a bowl and mix the flour, starch and water together until it becomes a paste. When the fish is not coated in Mingqiao Yu syrup, sprinkle a little dry flour on the fish, then wrap it in a syrup, and then wait for the oil in the pan to boil, and then put the fish into the pan and fry it.

First, the hairtail is washed and cut into pieces, then a bowl of egg whites is beaten, a bowl of dry starch is prepared, and the fish pieces are first coated with a layer of egg white, then a layer of starch, and then fried.

4 is also available. The starch used for fried hairtail fish is mainly to keep the fish fresh and tender and form a layer of puff pastry, if the outside is not coated with a layer of starch, the fried fish pieces will be relatively crispy, but not so tender.

Both have unique flavors, so if you're interested, you can try them both to see which flavor you like.

Starch. The chain starch in the starch expands after being heated, insoluble in hot water, which can help effectively lock the moisture of the fish, and the fried hairtail is crispy on the outside and tender on the inside, and the fish is tender and refreshing to eat. When you fry the hairtail with flour, the texture of the outer layer is not crispy, and the inner layer of the empty fish is older, and the taste is not as good as that of starch-fried hairtail.

Starch. The chain starch in the starch expands after being heated, and is insoluble in hot water, which can help effectively lock the moisture of the fish. When you fry the hairtail with flour, the texture of the outer layer is not crispy, and the inner layer of the fish is older, and the taste is not as good as that of starch-fried hairtail.

Many people love to eat fried hairtail, but you can't mix starch and flour to use, starch fried food, in order to play a crispy outside and tender taste inside, flour is too soluble, not suitable for fried food. The fried food is chewy, but the flavor is not as tender as the starch.

Deep-fried hairtail should be mixed with starch and flour in a 1:1 ratio, and it is not recommended to use only one. Fried hairtail with flour is easy to deflour.

Because the flour itself has more gluten, the viscosity is worse than that of starch, if the hairtail is easy to be depowdered or depowdered in advance when frying, it will affect the appearance of the finished product; Fried hairtail with starch is too soft. Because starch itself has a low protein content, and the less protein the powder, the easier it is to soften after frying, so the hairtail fried with starch has no taste, and it will become soft after a while, and it will not be crispy to eat.

Pick:

1. Look at the scales of the hairtail.

If you want to buy a good quality hairtail, you must first look at the scales on the surface of the hairtail, if the scales are complete and smooth, and the surface looks like a silver film, this kind of hairtail is relatively fresh. If the scales are incomplete, touch it lightly with your hand, and the scales will automatically fall, and even sticky, such a hairtail is not a fresh hairtail, and this kind of hairtail is not suitable for buying.

2. Look at the eyes of the hairtail.

Generally speaking, high-quality hairtail, its fish eyes are white, and the eyeballs are black, followed by yellow eyes and black eyes, such hairtail fish is delicious, but it will be relatively high.