The home cooked practice of deep frying hairtail, the practice of deep frying hairtail

500 grams of hairtail, 75 grams of salt, 5 grams of chopped green onions, 5 grams of rice wine, 150 grams of salad oil (actual consumption of 50 grams).

1.Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, and adjusting the starch to water and hanging the slurry;

2.Put vegetable oil in the pot and heat it, take out the hairtail segments, put them into the oil pan one by one, fry them slowly until golden brown on both sides, remove them and put them on a plate, and fry the hairtail.

The hairtail is dark yellow in color, and the skin is slightly crispy, salty and tender, and the taste is fresh and fragrant.

Seasoning: 10 grams of ginger, 5 grams of Sichuan pepper, 5 grams of star anise, 10 grams of starch (peas), 5 grams of salt, 50 grams of vegetable oil.

Features: The fish segment is golden, crispy and fragrant.

Process:1Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, and adjusting the starch to water and hanging the slurry;

Dry-fried hairtail. 2.Put vegetable oil in the pot and heat it, take out the hairtail segments, put them into the oil pan one by one, fry them slowly until golden brown on both sides, remove them and put them on a plate, and they can be eaten;

3. Put some salt and pepper on the plate if you like salt and pepper and dip it to eat.

Tips: 50 grams of vegetable oil in the raw materials is the actual consumption, because there has been a frying process, you need to prepare about 300 grams of vegetable oil.

Ingredients: 2 hairtails.

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

Process: 1. Wash the hairtail, remove the head and tail and remove the internal organs;

2. Then cut into uniform chunks, add green onions, ginger and garlic, cooking wine, light soy sauce, salt, sprinkle a little pepper and peppercorns, stir well and marinate for 25-30 minutes;

3. Wrap a thin layer of flour on the surface of the marinated hairtail;

4. Heat the wok, pour in the cooking oil, and when the oil temperature is six or seven hot, put in the hairtail. Don't be in a hurry to turn over, wait for a little finalization and then turn over and then fry;

5. Fry the hairtail over medium-low heat until golden brown on both sides, remove it, and put it on kitchen paper to absorb the excess oil;

6. Arrange it on a plate, or continue to make sweet and sour or braised hairtail. Please click Enter a description.

Ingredients: 500 grams of hairtail.

Excipients: flour, eggs, green onions, ginger, refined salt, cooking wine.

Process: 1. Wash the internal organs of the hairtail, cut off the head and tail tips, and cut them into segments;

2. Pour in some cooking wine (it doesn't matter if you have more), cut the green onion into sections, put some ginger and less salt. Stir well to combine;

3. Mix the juice with flour, eggs, water and a little salt, then dip a layer on the surface of the hairtail and fry it in a pan.

Method 4. 1. Chop the head and tail of the hairtail, take out the internal organs, and cut into large pieces.

2. Take a small basin, put some cooking wine, soy sauce, pepper, refined salt, sugar, monosodium glutamate, stir by hand, let the sugar and salt melt, and then put the hairtail in and mix evenly, put it for more than 30 minutes, you can also put some chili noodles into it.

3. Put oil in the pot, when it is about four or five percent hot, take a plate, put dry starch in it, take the hairtail fish and cover it with dry starch, and fry it in the oil pan until the whole body is golden brown.

Home-cooked recipe for deep-fried hairtail:Ingredients: Appropriate amount of hairtail, 1 egg, appropriate amount of starch.

Excipients: appropriate amount of salt, appropriate amount of Sichuan pepper powder, appropriate amount of ginger, appropriate amount of cooking wine.

Steps: 1. After the hairtail is cleaned, cut into pieces, add an appropriate amount of cooking wine, salt, Sichuan pepper powder, ginger, eggs and an appropriate amount of starch, and marinate for 30 minutes.

<>3. After the hairtail is golden on both sides, the hairtail will be fried.

4. Drain the fried hairtail and eat!

Ingredients: 1 hairtail, 1 2 green onions, 5 slices of ginger, 2 cloves of garlic, 1 green onion Marinade: 1 3 tablespoons salt, 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 2 tablespoons corn starch.

Sauce: 1 3 tablespoons sugar, 1 3 tablespoons salt, 1 tablespoon cooking wine, 1 2 tablespoons cornstarch, 1 tablespoon soy sauce.

Seasoning: 1 bowl of oil.

1. Fry. Wash and dry the hairtail, and use a paper towel to absorb the water for insurance.

Another option is to coat it with flour so that it doesn't crumble easily due to the presence of water.

Put oil in a pan, heat it, fry the fish, turn the noodles in the middle, fry until golden brown on both sides, and set aside.

2. Burn. Change the oil, add green onions, ginger and garlic, stir-fry until fragrant, and stir-fry the hairtail. Put cooking wine, soy sauce and vinegar, simmer, put an appropriate amount of sugar and salt, stir-fry a few times, add water, and level with the hairtail. Turn on high heat to concentrate the soup and serve on a plate.

Note: It is better to have a hairtail fish, which is smaller and tasty. It is very important to fry it, coated in a little flour, it is thin and will be very crispy.

1. Cut the hairtail into 5 cm long sections, add 1 3 tablespoons of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce and 1 2 tablespoons of cornstarch, grasp well, marinate for 15 minutes; Slice the ginger, mince the garlic and cut the green onion into sections.

2. Take an empty bowl and put in 1 3 tablespoons of salt, 1 tablespoon of cooking wine, 1 3 tablespoons of sugar, 1 2 tablespoons of cornstarch

1 tablespoon soy sauce and 1 2 cups water, mix well with green onions, ginger slices and minced garlic to form a sauce.

3. Beat the eggs into a bowl and beat evenly into egg liquid for later use; Remove the head and tail of the green onions, cut them into segments and then shred them.

4. Heat 1 bowl of oil in a pan, first coat the hairtail with a layer of egg liquid, then put it in the pan and fry until both sides are golden brown, then drain the oil.

5. Pour in the remaining oil in the pot, stir-fry the green onions, pour in the hairtail and the prepared sauce, boil over high heat and simmer over low heat for 5 minutes, until the soup is thick, then it can be served.

Put the cuttlefish pieces into the basin, add green onions, ginger, garlic, cooking wine, light soy sauce, salt, pepper and peppercorns, stir evenly and marinate for 25 30 minutes, wrap a thin layer of flour on the surface of the pickled hairtail, and then put it in the oil pan and fry it until the two sides are golden and yellow, and finally take it out and put it on the kitchen oil blotting paper to absorb the excess oil, and the delicious fried hairtail is completed.

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

1. After washing the hairtail, cut it into even cubes, slice the garlic, cut the shallots into sections, and shred the ginger for later use.

2. Put the hairtail pieces into the hollow basin, add green onions, ginger, garlic, cooking wine, light soy sauce, salt, pepper and peppercorns, stir evenly and marinate for 25 to 30 minutes, and coat the surface of the marinated hairtail with a thin layer of flour.

3. Heat the oil, add the hairtail and fry it over low heat until golden brown on both sides.

4. Finally, take it out and put it on a plate, and the delicious fried hairtail is ready.

The method of deep-frying hairtail is as follows:1. First of all, add the hairtail to warm water to thaw, and shred the green onion and ginger into a bowl.

2. Add salt, pepper, five-spice powder, and an appropriate amount of cooking wine to the bowl and stir well.

3. Marinate for 30 minutes, add an appropriate amount of flour to the bowl, add water and stir well.

4. Put the hairtail into a bowl and evenly coat the batter, and the oil temperature is 6 to hot.

5. Fry the hairtail until golden brown on both sides, and the delicious fried hairtail can be ready.

The steps to make fried hairtail are as follows:

Ingredients: 800 grams of hairtail segments.

Excipients: 1 piece of ginger, 1 green onion, 3 grams of salt, 3 grams of white pepper, a little cooking wine, an appropriate amount of corn starch, an appropriate amount of oil, an appropriate amount of cumin powder, and an appropriate amount of chili powder.

1. Cut the fins of the fish segment, remove the internal organs and the black membrane in the abdomen.

2. Put minced green onion, ginger, salt, white pepper and cooking wine into a bowl of hairtail, mix well, and marinate for 10 minutes.

3. Prepare a small plate of cornstarch, coat the hairtail segments with starch, and place them on another plate.

4. Pour an appropriate amount of oil into a small pot, heat it over medium heat, take two pieces of minced ginger and throw them into the oil pot, and the oil temperature is suitable if it can float up quickly.

5. Put the starch-coated hairtail into the oil pot, do not turn it first, and after the fish is fried until it is slightly yellow, gently turn it and remove the oil. Don't put too much each time, about 6 pieces are fine, leaving plenty of space for turning.

6. After all the hairtail segments are fried, heat up the oil pan for 30 seconds, and fry the fried hairtail segments in the oil pan for 30 seconds, so that the surface is browned and the fish segments become harder.

7. Take out the plate, sprinkle cumin powder and chili powder and serve.

The method of deep-frying hairtail is as follows:Tools Ingredients: 2 hairtails, 15 grams of green onions, 10 grams of ginger, 5 grams of salt, 10 grams of cooking wine, etc.

1. Prepare the ingredients. Bring two liquid fish (after cleaning, cut into sections for later use), an appropriate amount of minced ginger, and an appropriate amount of minced green onion.

2. Marinate. Put the minced ginger, minced green onion, cooking wine, and salt into the hairtail section and mix well, and marinate for about half an hour.

3. Pat a layer of corn flour on the surface of the marinated hairtail.

4. Turn over when the surface is golden when it is fried over low heat.

5. Turn over when the surface is golden when it is fried over low heat.

6. Double-sided frying can be golden on the surface.

The method of frying the fish with regret is as follows:1. First of all, add the hairtail fish to the warm water to thaw, and shred the green onion and ginger into a bowl.

2. Add salt, pepper, five-spice powder, and an appropriate amount of cooking wine to the bowl and stir well.

3. Marinate for 30 minutes, add an appropriate amount of flour to the bowl, add water and stir well.

4. Put the hairtail fish into a bowl and evenly coat the batter, and the oil temperature is 6 to heat.

5. Fry the hairtail until golden brown on both sides, and the delicious fried hairtail can be ready.

The hairtail is wrapped in starch and fried in a pot with plums, and the hairtail fish is fried with chives and garlic in a pan.

The first change was started, the stool was cut first, and the jujube was defeated.