How is the fried fish that is not non stick and does not break the skin, delicious and has no fishy

As long as the pan is hot and the oil is cooled when the fish is fried, the fish will not stick to the pan, and the skin will not stick, if the oil is hot, it will stick to the skin of the fish。Don't be in a hurry to stir-fry the fish after the fish is in the pot, you can slowly shake the pan to let the fish slide in the pot, wait until the fried side has been yellowed and set, and then gently turn it over with a spatula and continue to fry the other side, so that the fried fish is not sticky and relatively complete.

Fish is a very delicious ingredient, and the nutrition is relatively good, young and old are also very fond of eating, and it also has a very good meaning, so we will eat fish during the New Year's Festival. There are many people who eat fish almost every year in order to have an auspicious meaning of more than every year, and they also need some methods and skills when making fish. Especially when frying fish, if the opinion is not good, it will not only affect the appearance of the fish, but also affect the taste of the fish.

But there is a particularly good way to not only go fishing, but also, when frying fish, it is also non-stick and does not shed the skin. The fish is also very tasty.

Before frying the fish, we can marinate the fish with salt, cooking wine, green onions, ginger and garlic and some other ingredients for a while. Before we take out the fish to dry the water, then we heat the pan first, wait until the pan is hot, pour oil and put some sugar, and then. Put the fish in it and fry it, so that the fish meat will be more flavorful, and the fish meat is not easy to disperse, and it can also be fishy.

White sugar can also add umami to the fish. If you can't stand the fishy smell at all, you can add some white wine to the fish pot after the temperature in the pot is high. Then close the lid and wait until more than ten seconds later to remove the lid, and the smell of the wine will evaporate with the fishy smell of fish.

This little trick is very useful.

Some fish lovers use different methods to make fish according to their taste. If you don't think the fish you've cooked before is very tasty, or if it smells fishy, you can try this trick.

First of all, the fish should be fresh, and after killing, it should be marinated directly with green onions, ginger and garlic wine for half an hour, and then the oil in the pot should be heated over high heat, and then the fish should be fried on medium heat, so that the fish will not be fishy and will not break the skin and stick to the pan.

If you want to make the fish without fishy smell, marinate it in green onion and ginger cooking wine for 20 minutes before cooking, the heat is not easy to be too big when frying the fish, and then carefully turn it over after the fish is formed, so that the fish is delicious and beautiful.

First of all, the fish should be marinated, and then flavored, the oil pan should be boiled until it is hot for 7 minutes, and then the fried fish should be added, and a little beer can be put in it during the cooking process, so that there will be no fishy smell.

Here are four tips for frying fish without breaking the skin in a non-stick pan:

First of all, the fish should be cleaned up, the scales should be removed, the internal organs should be removed, the gills should be removed, the fish should be washed, the black membrane in the belly of the fish should be removed, its fishy smell is very heavy, after the fish is washed, the water on the surface of the fish, wipe it clean, try to keep the surface of the fish skin dry, and scratch a few knives on both sides, so that it is easy to enter the flavor when firing.

1.Use edible salt to fry fish: heat the pot, put the oil, wait for the oil to heat, put some salt in the oil, shake the wok, let the oil spread all over the pan, and then put the fish to start frying, the fish will not break the skin and will not stick to the pan.

2.Use ginger to fry fish: first cut two slices of ginger, then heat the pot, use ginger slices to rub a layer of ginger juice on the pot, and then pour in oil, after the oil is hot, fry the fish, the fish skin will not break, and it will not stick to the pan.

3.Frying fish with flour: wrap the surface of the fish with a thin layer of dry flour, the flour does not need too much, there is a thin layer on it, add oil to the pot to heat, and then put the fish into the oil to fry, so that the integrity of the fish skin can be preserved, and the oil will not splash out.

4.Hot pan cold oil method: add an appropriate amount of oil to the pot, heat it until it smokes, pour out the hot oil, then replace it with some new cold oil, and fry the fish so that the fish does not break the skin and does not stick to the pan.

The fish itself is rich in water, so there will be a lot of water seeping out from the inside when frying the fish, at this time, if the heat of the pot is not enough, the fish skin will stick to the pot, and the broken fish skin will make the fried fish fragmented, tips: After the fish is cleaned up, the water on the fish body should be wiped clean, and there should be no moisture. It's easy to break the fish.

1.Be sure to drain the surface of the fish, 2After heating the wok, add an appropriate amount of oil to it, don't add too much, and when the oil temperature comes up, pick up the wok and spin it around.

Turn off the heat again.

3.Then add the right amount of oil.

Put the drained fish into the pan over low heat, when the fish is put into the pan, we must not turn it, wait for one side to brown, and then turn it over, until the other side is browned, and when both sides are golden brown, you can get out of the pan.

When frying fish, just remember these few tips, and the fried fish will not break the skin and will not stick to the pan.

When frying the fish, put a little salt in the oil, and the fried fish does not stick to the pan and does not break the skin.

Since my hometown is a land of fish and rice, everyone understands the craft of frying fish with one hand, for example, the method of frying fish that I gave you today is a sentence summarized by the older generation through practical activities, and this sentence is "If you want to fry fish without sticking to the pan, you need to add more ginger and salt and oil."

As long as you keep this proverb in mind, no matter what kind of fish you fry, you can fry the fish without breaking the skin and sticking to the pan. Next, Master Hu will take fried crucian carp as an example, and give you the correct steps to fry fish, as long as you read it carefully, to ensure that everyone will not fry all the fish in the pan and break the skin. [The correct process for frying fish properly].

Prepare a wok in advance, heat the vegetable pot when it is popular, then wipe the prepared ginger slices along the pan, and then put an appropriate amount of vegetable oil into the pot. Since ginger ale comes into contact with a cold pan, a thin plastic film is produced.

After putting the fish in the pot, the skin of the fish will not come into direct contact with the bottom of the pot, but will come into contact with the plastic film of the ginger slices, because with this plastic film, the fish will not stick to the pan. When smearing ginger slices, be sure to apply them in a cold pan, which will allow the plastic film to better touch the bottom of the pan.

Boil the oil in the pan until it is 7 hot (7 hot when there is a little smoke in the pan), then put 2 grams of salt to the bottom of the pan, and then put the fish along the edge of the pan and fry it in the pan. When frying fish, put a little salt at the bottom of the pot to prevent the fish from breaking the skin, because the fish skin contains a lot of water, if the fish skin is fried in the pan when encountering edible salt, it can make the water in the fish skin flow out more quickly, and then avoid the fish skin breaking the skin.

When frying fish, it should not be simmered or popular, because simmering will not cause the water in the fish to flow out completely, which may cause the fish to deteriorate. The popularity will cause the moisture in the fish to flow out too quickly, which may cause the roasted bird to smell fishy. The correct way to do this is to put the fish in the pan and fry it over a low heat, which will not only prevent the water from flowing out too quickly, but also fry the fish until it is cooked through.

No matter what kind of fish you fry in the future, you just need to remember the sentence "If you want to fry fish without sticking to the pan, you need to add more ginger and salt and oil", and I believe that no matter what fish you fry, it will not stick to the pan and break the skin. That's all for the fried fish that Master Hu gave you today, and if you don't get it, please bear with me

First of all, the fish is cleaned and put into the pan for frying, and a little beer is added during the frying, so that the fish does not break the skin and does not stick to the pan, which is particularly delicious.

First of all, the fish is coated in a layer of flour and then fried, so that not only will the skin not break, but also the meat is very tender.

The best thing to do is to put more oil, turn on a lower heat and turn it over in time, so that the fish will not only cook more evenly, but also the skin will not break easily.

How to fry fish without breaking the skin? This is often confusing for many novices in restaurant kitchens, but experts often have all sorts of tricks to deal with it...The association of the fish itself.

Fish have a loose structure, and one of the key points of cooking fish is to keep the fish alive for a long time. The fillet is adhered to the fish, and the skin and meat are separated after heating, and it is normal that they cannot be combined very well, and it is very easy to burst. Fish fillets contain egg whites, which can cause stickiness in hot weather, so sticky pans have scars.

Rubbing ginger or salt will make the fish itself more and more compact, and the fish will be more closely integrated with the middle of the fillet, and it will not be easy to separate. : Frying fish is best applied in a frying pan so that the fish can be evenly heated for the sake of a large pot.

Comparing a general wok with a stainless steel wok depends on the plastic film. It can be said that if there is a film between the pan and the fish, the fish fillets will not stick to the pan easily. Usually we use cooking oil as the film between the pot and the fish.

The purpose of sliding or wiping the pan is to evenly disperse the oil (film) on the body of the pan, so that the fish will have a buffer when they are put into the pot. Looking back, everyone is looking at the film of the stainless steel wok, because it caters to the body of the pot, so when it is heated, it <>

The ambient temperature of the pot body and the film is raised at the same time, and it is symmetrical when heated. In theory, it should be the same when a general pot is greased. However, the fish is cold before entering the pot, and the ambient temperature in the pot will undoubtedly drop significantly after entering the pot, and it will be uneven when heated.

How to pay attention to heating the oil in the pot to smoke, and the fish body to wipe the water into the pot, is because the heat of the fish is not so fast when the fish is put into the pot, and it is not easy to lead to the situation of sticking to the pot. However, if it is too hot, it will be scorched, so it is necessary to grasp the ambient temperature. If you don't have a frying pan, you can replace it with another pan, but it is likely that the effect of frying fish is not as good as that of frying fish.

At the same time, if you don't use a frying pan, you must use a large amount of cooking oil. Wash the pot and bring it to a boil firstAdd oil and gently shake the bottom pan so that the oil evenly covers the bottom of the pan. Wait until the oil is hot for seven minutes before releasing the fish.

When frying fish, you should always flip it with a spatula and sprinkle a little salt or vinegar to make it non-stick.

First of all, be sure to add more water when frying. The temperature can't be too high. Roll over and over again. Close the lid and let it sit for a while.

It's better to have that kind of saury. Because the thickness of the saury is not very large. In addition, when frying, you can add more water to the bottom surface.

If you don't stick to the pot, the first thing to clean up the fish is, marinate it with an appropriate amount of green onions, ginger rice wine and salt, just a few minutes, when you enter the pot, the temperature of the oil must be a little higher, and wait until one side of the fish body is fried until the skin is soaked, in fact, there are buns, and then turn over to fry the other side, so that it will not stick to the pan.

The way to keep the fish not fishy is to clean up the black fishy film in the fish skin, and then extract the fishy lines on both sides of the fish body, and add cooking wine, ginger and garlic when making fish, and the fish will generally not be fishy. Frying fish does not stick to the pan, stewed fish does not break and take it right, and even does not peel, first of all, you will solve the fish, and then learn to solve the pot, and then know how to burn, and you will be done. The accumulated experience of not sticking to the pot and not breaking the skin:

One is to clean the fish, spread it evenly with salt, and wipe it evenly with rice wine. Stuff the ginger slices into the belly of the fish, then marinate the ginger slices and green onions under the fish for at least 20 minutes. Throw away the marinated water.

Put the vegetable pot very hot, shake the bottom pot with oil, spread evenly, and heat up and down with high heat 6. Add the fish and fry the fish until one side turns yellow and hard. Turn it over and fry it again until both sides are golden brown, and you can remove it, or add a variety of seasonings to stew or stew it yourself.

One is to clean the fish, put a little salt to balance it, and marinate it for a few minutes to remove unnecessary water. Heat the pot, heat the oil for 7 minutes, put salt in the oil, and melt the salt on high heat. Add the fish and fry until the fish is golden brown on both sides.

If it is frozen fish or stale fish, after marinating and then frying in the pan, the fish fillet is 90% likely to get rid of the fish Huihuai! It is best to use a wok or a non-stick pan to fry fish, and the thickness of the bottom pan is preferably thicker.

To fry fish, you must heat the oil in the pan, and the most important thing is that the temperature of the wok is high! The ambient temperature of the vegetable oil in the pot is generally above 180 degrees, so as to lose the moisture on the surface of the fish fillet as soon as it enters the pot, and then fry the fish fillet at a constant ambient temperature until brown.

Just put a little more oil, it doesn't stick to the pan at all, and the skin doesn't break is a test of technology.