On the question of fried fish, the difference between one fried fish and two fried fish

1. Marinate the fish with salt for a while, not with soy sauce. Drain the water before frying the fish, 2. The oil should be very hot, and there is a big oil explosion sound when the fish is in the oil pan, and the fish skin can be fried immediately in a short time, and it will not stick to the bottom. 3. After the fish is in the pot, slide the frying pan, so that the fish does not stop in one place in the pot, slide for a while, until the fish skin is firmly 4. Fry on one side for a longer time, do not turn over, and then turn over and fry the other side after frying, only turn over once 5. Sometimes, if it is accidentally sticky, simply do not move, let it fry old, and the fish and the pot will also be separated (there is no guarantee that some marine fish with loose meat or not too fresh flesh).

Fish pieces and fish fillets: 1. You can use salt and soy sauce cooking wine to marinate first, and stick to dry powder before frying 2. Put oil only after the pot is hot, heat the pan with cold oil, 3. After the fish pieces are lowered, they should still slide and slide. 4. For the time being, I can only remember these for medium and high heat frying, please add.

The smoke of frying the whole fish is too strong, it is highly recommended to fry the fish in a high-quality non-stick pan, without the need for high heat oil, and there is less oil smoke.

Fried fish contains heterocyclic amines, a strong carcinogen.

The formation amount of heterocyclic amines is mainly affected by the temperature of frying, frying and roasting, followed by the frying time, the frying temperature is less than 200, and the formation amount of heterocyclic amines is very small. If the frying temperature exceeds 200, the frying time is less than 2 minutes, and the amount of heterocyclic amines is also very small; Hanging a layer of starch paste on the outside of the fried fish before frying it can also prevent the formation of heterocyclic amines.

In addition, according to the research of researchers in California, the United States found that high-temperature cooking or fried meat contains mutation sources, researchers use monoclonal antibodies, after high-temperature cooking beef, chicken, fish, etc. to test, the results of the detection of 10 carcinogenic compounds, this study confirmed that the mutation source is not caused by charcoal fire and other heat sources to burn meat, but the meat itself when the composition of the meat itself is heated more than 200.

Specific steps: 1. Cut the carp into pieces of about 5 cm, and cut the fish head in half.

2. Use some soy sauce (preferably the precious mushroom soy sauce), cooking wine, five-spice powder, green onions, ginger slices, and mix well.

3. Mix the fish pieces in the seasoning and marinate for 3 minutes, while removing the oil from the pan and putting some dry starch on a small plate for later use.

4. When the oil pan is 6 hot, take out the fish pieces and wrap them in dry starch, shake off the floating surface, fry them in the oil pan for about three minutes, and put them on the plate, if you want to look good, you can sprinkle some coriander leaves.

Flour and starch should be added, and the ratio is about 3 to 7, so that it is crispy and fragrant.

Generally, after the fresh fish is slaughtered, first add green onions, ginger, garlic, salt, seasoning powder, marinate for 30 minutes, and then pick up impurities, add starch, do not need to add water, oil should be slightly more, burn to 5 into the heat, put the marinated fish, pay attention to low heat.

Legal Analysis: Exploding Fish is a Crime. Please respect the regular fishing regulations and fish properly.

Legal basis: "Fishery Law of the People's Republic of China" Article 38 Anyone who uses methods that destroy fishery resources such as exploding fish, poisoning fish, or electrocuting fish, or violates the provisions on prohibited fishing areas and fishing ban periods, or uses prohibited fishing gear, fishing methods, and nets smaller than the minimum mesh size for fishing, or where the proportion of young fish in the catch exceeds the prescribed proportion, the catch and illegal gains shall be confiscated and a fine of not more than 50,000 yuan shall be imposed; if the circumstances are serious, the fishing gear shall be confiscated and the fishing license shall be revoked; where the circumstances are especially serious, the fishing vessel may be confiscated; where a crime is constituted, criminal responsibility is pursued in accordance with law.

In the fishing ban area or during the fishing ban period, the sale of illegally caught fish, the local people's fishery administrative departments at or above the county level shall promptly investigate and deal with it.

Anyone who manufactures or sells prohibited fishing gear shall have the illegally manufactured or sold fishing gear and illegal gains confiscated, and shall be fined not more than 10,000 yuan.

Fry the fish at once andThe difference between the two frying is that the method is different, and the taste and texture will also be different. It is best to fry the fish in two parts, the first time when the surface is slightly yellow, and the second time when it is golden and crispy.

Re-fry the fried fish to make the surface of the fish more golden and crispy. When all the fish pieces are fried, turn the heat to high and put them in the oil pan and fry for 30 seconds. Remember not to take too long, as this step will cause the cooler pieces to be heated again, further removing moisture from the surface, making them crispier and improving the color.

Nutritional value

Fish is rich in protein, trace elements and vitamins, has a good tonic effect on the human body, for the weak and middle-aged and elderly people, eating yellow croaker will receive a good therapeutic effect.

Fish is rich in the trace element selenium, which can scavenge free radicals produced by human metabolism, delay aging, and have preventive effects on various cancers.

Fried fish: The fried ones are those who dive. Shocked the diving party, such as sending something very shocking, and reading a reply that people can't help but recall. Let the diving party all show up.

In the ship n fish is the meaning of submarine. Exploding fish refers to going to point 6-1a on the map, because there must be three submarines at this point, and you can just blow it up horizontally with a destroyer. Upgrades are fast.

It is a high-level player who goes to the low-end game to abuse vegetables, commonly known as fried fish in a fish pond.

dalao goes to the low segment of the abuse of vegetables. Bomb diving. Cuisine. Literally fried the fish.

Deal with the fish first, cut a few knives on both sides of the fish, and then marinate it for 10 minutes with salt, cooking wine, chicken essence, ginger slices and green onions.

What kind of fried fish do you want to make? Different fish fry in different ways.

Don't pause to fry the fish. Personally, if you want to stew and fry, you can do it. Fried fish still has balanced nutrition, but there will be a serious loss of nutrients. Depending on the frying time, the amount of nutrients lost varies.

There are nitrogenous compounds in fish tissues, mainly collagen and mucin. Fish contains a sulfur-containing amino acid called taurine, which can lower LDL cholesterol in the blood and increase HDL cholesterol, which is beneficial to prevent arteriosclerosis. Taurine can promote infant brain development and improve the dark adaptability of the eye.

Method

When buying fish, you can ask the boss to help clean the internal organs and scrape off the scales. After buying it, wash it, let it dry for an hour, and drain the water. Add a spoonful of minced ginger to the dried fish, three spoons of cooking wine to marinate for half an hour, add half a spoon of pepper, a little chicken essence and two spoons of flour and stir well.

Heat the oil in the pan to 60% hot, heat it over medium heat, put in the dried fish and fry it, don't put too much at one time, don't stir it as soon as you put it in, fry it for a minute or two and then turn it over, and fry the dried small fish on both sides to float up and you can scoop it up.

If you want to eat tender fish, you can eat it in one step. I like to eat small fish with crispy bones, so the small fish that I fished out is left for about ten minutes to cool and buryed, and I will go back to the pot to fry it, so I don't need to spit out the fish bones, crispy and delicious.

Fish frying was originally a method of fishing, and it was also a way to make fish, and by extension, it was extended to the game as a master bullying a novice.

In terms of cooking, fried fish is a way of cooking food, usually by coating the fish in a layer of flour or breadcrumbs and then placing it in a pan of oil and frying it. This cooking method can make the surface of the fish become golden and crispy, and the taste is more beautiful and resistant. Common code leakage practices for fried fish include:

Mix fish with a mixture of flour, breadcrumbs, corn flour and fry it, or wrap it in batter and fry it.

Fried fish can be eaten with a variety of condiments and sauces, such as lemon juice, ketchup, tartar sauce, etc. In different regions and countries, the practice and taste of fried fish also differ. After frying the fish, you need to drain the oil in time to avoid greasy and spoilage.

You can also sprinkle salt and other seasonings after frying the fish to add texture and flavor.

Precautions for frying fish

1. Oil temperature: The oil temperature of fried fish should be well controlled, too high or too low will affect the effect of fried fish. Generally speaking, the oil temperature should be controlled between 170-180 when frying fish.

2. Size and type of fish: Different sizes and types of fish need to be fried using different methods and times. Large fish generally need to be fried for a longer period of time, while small fish need to be fried for a shorter time to avoid over-frying and poor taste.

3. Fried powder: Choose a fried powder that suits your taste and needs, such as flour, egg liquid, breadcrumbs, etc. It should be noted that the thickness and uniformity of the fried powder will also affect the effect of the fried fish.

4. Frying time: The time of frying fish should be well controlled, too long will cause the fish to become old and the taste will deteriorate, too short may lead to undercooked or poor taste. Generally speaking, the frying time should be controlled between 3-5 minutes.

5. Frying order: When frying fish, you need to pay attention to the order of frying, first fry the parts that are easy to cook, and then fry other parts. This ensures an even taste throughout the fish.