Deep fried hairtail can be cooked in a few minutes, but it generally takes a few minutes to fry hair

Hairtail can be cooked in a few minutes because the meat is relatively thin, so it can be fully cooked in about a minute if it is fried. It is generally recommended to fry the hairtail in it when the oil temperature is 60% hot. Tips:

It is recommended that the fried hairtail can be dipped directly in dry powder, and the skin of the fried hairtail fish is particularly crispy and delicious, so that the fried hairtail will not become soft and tread even if it is cooled, and the fried hairtail can also avoid the phenomenon of splashing if the hairtail is splashed.

The method of deep-fried hairtail is recommended.

Method 1 Ingredients: fresh hairtail, minced green onion, minced ginger, salt, soy sauce, cooking wine.

Flour, pepper.

Cooking oil Steps: 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; 2. Put the cut fish into a bowl, then add minced green onion, minced ginger, salt, soy sauce, cooking wine, pepper and mix evenly and marinate until it tastes good, and pat it on the flour; 3. Fill the wok with oil and burn it until it is hot, fry the fish section until it is yellow, and when the oil temperature reaches eighty percent hot, fry it again in the pan, and the fish section is golden brown and drain the oil, and put it on the plate. Serve with a plate of pepper and salt.

Method 2 Ingredients: hairtail, ginger, pepper, star anise, pea starch, salt, vegetable oil Steps: 1. First of all, you need to remove the intestines of the hairtail.

Remove the head and tail, then scrape the scales and clean them, cut them into 5 cm long pieces, marinate them with minced ginger, Sichuan pepper powder, large material powder, and salt, and finally use starch to adjust water and hang the pulp; 2. 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 and put them on a plate, and they can be eaten.

The general-sized hairtail is cooked by frying in hot oil for about three minutes.

Deep-fried hairtail can be fried for 3 to 5 minutes, but if you want to fry it until it is golden and crispy, you have to go through two steps, first, the first time the hairtail is fried until the surface is golden brown, then take it out, put the oil temperature up and put it in again, and then fry it again, and then the fried hairtail will be very crispy and delicious.

Deep-fried hairtail is a relatively delicious food, including deep-fried hairtail, dry-fried hairtail noodles, fried hairtail, etc. Among the more famous varieties of fried hairtail, I will use deep-fried hairtail as an example. All kinds of fried hairtail fish are about ten minutes old, and the oil temperature should not be too high, otherwise this hairtail will be old.

will shatter. It becomes unpalatable, and the batter should also be adjusted according to a certain proportion.

Hairtail, that is a very common food in our lives, generally in the vegetable market can be bought, ** or very cheap, if you have time, buy some to make it into fried hairtail, the taste is still very good, the fried hairtail needs a few minutes to cook.

When we clean the purchased hairtail, chop it into small pieces and marinate it in cooking wine, then beat an egg into it, sprinkle it with MSG, salt, pepper, flour and stir well, then pour olive oil into the pot and boil it over high heat, and put them in the pot to fry until the oil is hot.

If you want to fry the hairtail, it usually takes about 3 to 5 minutes, so don't fry it too hard, it's too old.

It's okay to be very familiar.

How to fry hairtail:

Wash and cut off the hairtail and put it in salting. Crack the eggs into the flour and stir well, put the marinated hairtail into the flour, wrap it in flour, put it in the oil pan, and fry it until golden brown!

Sixty percent of the heat in the pan, fry until golden brown and find out.

Hello, it usually cooks in five or six minutes, depending on how you fry it.

A minute or so. The meat of the hairtail is relatively thin, so it does not take too long to fry it. Dip some dry powder before frying the hairtail, which can make the fried fish skin crispier and taste better.

In addition, with the dry powder, the fried hairtail will not become soft even if it is cold, and it can still retain its crispy feeling. At the same time, it also avoids the situation of oil splashing during the frying process.

Precautions for deep-fried hairtailWhen frying hairtail, it is generally necessary to pay attention to the time and temperature, that is, the longer the time, he may have some black things on the surface, which is not so delicious, but a little bitter.

In addition, when we fry hairtail, it is better not to use starch, we can then use flour. Because the starch is relatively thick, it takes longer to fry.

Fry the fish for 2-3 minutes and it will be cooked. Since the meat of the hairtail is relatively thin, it is usually cooked in about 2-3 minutes when it is fried. It is generally recommended to fry the hairtail in it when the oil temperature is 60% hot.

It is recommended that the fried hairtail can be dipped directly in dry powder, and the skin of the fried hairtail directly dipped in dry powder is particularly crispy and delicious, so that the fried hairtail will not become soft and tread even if it is cooled.

Precautions for deep-fried hairtail

1. Fry twice over large and small fires, one for molding, and the second for cooking.

In fact, when frying many things in daily life, they need to be fried twice, that is, they need to be fried again, so the same when frying the hairtail, it also needs to be fried twice, the first time you need to fry the fish first, and then turn off the heat and let it cool, and then put all the hairtail fish into the pot and fry it until it is golden on both sides, so that the fried fish will be crispy on the outside and tender on the inside, which is particularly delicious.

2. Marinate well and stir-fry slightly.

In order to add flavor to the fried hairtail, it is also very important to marinate the hairtail before frying it, and then put it on a plate and add an appropriate amount of cooking wine and edible salt.

Chicken broth and add a little pepper.

Grasp evenly and marinate for about 10 minutes. In this way, the fried hairtail will be more flavorful.

It's not good to be cooked, it's better to steam it if it's not fried thoroughly, and the meat is still full of water in 2 minutes (and it's very greasy if it's not fried). Fry on low heat for at least 10 minutes, and then fry again on high heat for 2 minutes. The flesh and bones can be fried to crisp.

Hairtail is generally fried in one minute, and it takes two or three minutes to cook.

Gently wash the surface dirt of the hairtail with warm water and cut off the head and thin tail. Remove the internal organs by dissection, wash them and place them on a cutting board, cut them into 5 cm long pieces with a knife, and put them in a bowl.

Add chopped green onion, minced ginger, pepper, salt, cooking wine and soy sauce to a bowl, grasp well, marinate to taste. Add the pot to the fire, add peanut oil and burn until more than eighty percent of the boiling heat, put in the fish segments, turn them with a hand spoon and stir them open, generally fry them for half a minute to 1 minute, and when you see that the fish segments are yellow and float out of the oil surface, you can scoop them up with a colander spoon.

When the oil temperature in the pot rises to boiling hot, then return the fish to the pot and fry it, remove it when the skin is fried until crispy, control the remaining oil, put it on a plate, and dip it in pepper and salt when eating.

Deep-fried hairtail can be cooked in 5 minutes.

Preparation materials: 500g of hairtail, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of chicken essence, appropriate amount of thirteen spices, appropriate amount of sugar, appropriate amount of soy sauce.

1. Clean and set aside a portion of the fish.

2. Put the cleaned hairtail fish into a large bowl and add oyster sauce, salt, five-spice powder, cooking wine, and sugar to taste.

3. Cover the potatoes with plastic wrap and marinate in the refrigerator for an hour. I pickled a late taker on it.

4. Prepare a serving of breadcrumbs.

5. Put the marinated hairtail into the breadcrumbs and wrap it in a layer of breadcrumbs for later use.

6. Put a little oil in a wok and fry the breaded hairtail in oil.

7. When fried until crispy yellow, remove and drain the oil to cool.

8. In order to make the taste crispy when eating, fry the cooled hairtail segments again.

9. The hairtail segment after the second re-frying has a crispy and delicious taste, and it can be sprinkled with barbecue powder to match the taste when eating.