How to make the fried hairtail section delicious, the home style home style method of fried hairtail

Ingredients. Hairtail.

500 grams. Egg.

1 pc. Accessories. Salt. Crumb.

Wine. Amount.

Peanut oil. Amount.

Cornstarch. Amount.

Steps. <>

1.I bought the quick-frozen hairtail slices, took them out in advance and soaked them in cold water, pulled them out of the ice and washed them clean.

2.Put a small amount of salt and an appropriate amount of cooking wine on the cleaned hairtail segments, marinate for 20 minutes, turn the noodles by hand in the middle, or grab a grab, the more evenly marinated, the better!

3.One egg, three spoonfuls of cornstarch, no water, stir directly into a paste!

4.Wrap the marinated hairtail in egg batter and fry it in a pan.

5.Fry until golden brown for two years, and you can get out of the pot! ✌

Tips: Control the oil temperature at any time when frying, seventy percent of the oil temperature when you put it in the pot, and increase the heat when it is almost discolored, so that the fried fish is crispy on the outside and tender on the inside! Remember that the fire must be well timed, don't blow up the paste, take it out, immediately turn the fire back and fry the rest.

As follows:

Main ingredients: 400 grams of hairtail, 300 grams of cooking oil, 3 grams of salt, 1 tablespoon of cooking wine, a little pepper, 50 grams of corn starch, a little cumin powder, 1 piece of ginger.

1. Wash and cut the hairtail, add salt, cooking wine, pepper and ginger shreds and marinate for one night.

2. Pour the juice off the marinated hairtail and wrap it in a layer of cornstarch.

3. Put warm oil into the pan and fry over medium heat.

4. Wait until one side is browned, then turn over and fry to complete.

5. The crispy and delicious fried hairtail segment is completed.

The simple home-cooked recipe for deep-frying hairtail is as follows:

Ingredients: hairtail, shallots, ginger, salt, cooking wine, Sichuan pepper, starch, oil, cumin powder, chili noodles.

1. Prepare an appropriate amount of hairtail, then prepare a shallot, a piece of ginger, an appropriate amount of edible salt, cooking wine, Sichuan pepper, starch, edible oil, cumin powder and chili noodles. Once all the ingredients are ready, we can start cooking.

2. Treat the prepared hairtail, if you are preparing the hairtail section, then let's put it in the water to clean, and remove all the dirt in the belly of the hairtail fish when cleaning, and drain the water and put it aside for later use. After the hairtail is cleaned, let's process the shallots and ginger again, cut the ginger into slices, cut the shallots into slices, and put them in a bowl for later use.

3. Add green onion knots to this bowl, then put an appropriate amount of edible salt and cooking wine into it, and then grab and pinch out the juice, be sure to grab it a few times, and after catching it, we will put them all into the hairtail. Then add the prepared peppercorns to the hairtail segments, and then add an appropriate amount of edible salt to grasp them evenly.

4. After grasping the hairtail segment with various seasonings and side dishes, let's take out the hairtail segment and draw a few knives on both sides, so as to facilitate it to taste, and then pour a little auspicious water into the hairtail segment and soak it in the finger beam for an hour. After an hour, place the cuttlefish on a plate and use a kitchen towel to absorb the moisture from the surface of the cuttlefish.

5. Take out the prepared starch and put it on a plate, then put the hairtail fish in the starch and wrap it in a layer of starch, then put it into the plate, heat the pan first, and then put the cooking oil, the oil should be a little more, to ensure that it can not exceed half of the hairtail segment, so that the ribbon fish segment is fried relatively quickly, and it is not easy to paste the pan.

6. When the oil temperature is 5 hot, put all the hairtail sections into it, fry them slowly over low heat, turn them over and continue to fry them after the bottom surface is fried, and wait until both sides are fried and then we will put it on the plate, and drain the oil a little before putting it on the plate, so that it tastes better, and the whole process of frying the hairtail section is about 10 minutes. After serving, sprinkle with a little cumin powder and chili noodles and serve, and this is a particularly delicious dry fried hairtail slice.

The preparation of dry fried hairtail is as follows:Ingredients: 600 grams of hairtail fish.

Excipients: appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of corn starch, appropriate amount of green onion, appropriate amount of shredded ginger, appropriate amount of edible oil, appropriate amount of chili powder.

Steps: 1. Wash the hairtail, cut off the head and tail, and clean the internal organs, black membrane and blood.

2. Cut it into sections with scissors, and use kitchen paper towels to absorb the water, and pay attention to wipe the water in the fish belly clean.

3. Sprinkle a sufficient amount of salt and five-spice powder and grasp it well, then pour in the green onion and ginger shreds to fully grasp it.

4. Put it in a breathable filter basket and dry the epidermis.

5. Wrap the hairtail on both sides with cornstarch before frying.

6. After adding Mingji heat to the oil pan, fry it on low heat until slightly yellow.

7. Finally, turn on medium heat and fry again, and the surface can be golden yellow.

8. When you eat it, you can dip it in some chili powder or pepper and salt powder, which has a better taste.

Deep-fried hairtail is a dish, hairtail is rich in polyunsaturated fatty acids, has the effect of lowering cholesterol, often eat hairtail fish also has the effect of nourishing liver and blood, skin and hair and bodybuilding. Hairtail fish has a strong fishy smell, so it is particularly important to marinate it to remove the fishiness. The marinated seasonings may have their own merits, and the marinades are often used, and the pickled hairtail has no fishy smell and tastes good.

Deep-fried hairtail. Method.

Ingredients: fresh hairtail, edible oil.

Ingredients: chili pepper, salt, sand tea sauce. Sichuan peppercorns, sugar, white vinegar, soy sauce, white wine, ginger, green onions, milk (you can remove the smell and make the hairtail taste very tender).

1. Scrape off the scales, remove the internal organs, chop off the head and tail and wash them, and cut them into 5 cm long sections.

2. Put the fish pieces in a bowl, add minced green onion, minced ginger, salt, soy sauce, cooking wine, pepper, mix well and marinate to taste, and pat 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.

A simple home-cooked recipe with fish segments:Ingredients: 2 kg of hairtail fish.

Excipients: a little thirteen spices, 7 grams of salt, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of flour.

1. Remove the internal organs of the fish pieces and wash and control the water.

2. Add 13 incense and salt.

3. Add an appropriate amount of light soy sauce.

4. Appropriate amount of cooking wine.

5. Grab and mix evenly.

6. Cover with plastic wrap and marinate for half an hour.

7. Dip the marinated hairtail in flour and shake off the excess flour.

8. Fry the oil at a temperature of 60% hot.

9. Turn over after shaping.

10. Fry until golden brown and remove from.

14. Done.

1. I bought the bagged hairtail segment directly from the supermarket, the bagged ribbon segment is convenient, there is no fish head and tail, and there is no need to deal with fish internal organs. **It's also very cheap, 1 bag is only 10 yuan,** quite cheap. After buying the hairtail segments, they are first thawed in the water.

After the hairtail is thawed, put it in the water and wash it again.

Don't be in a hurry to fry the hairtail after washing, be sure to marinate the hairtail, otherwise the fishy smell of the hairtail will be particularly strong.

Then cut some ginger and green onion and put it in, add salt and white pepper to it, and then add an appropriate amount of cooking wine and stir well.

After stirring well, let it marinate for about 20 minutes to make the hairtail more flavorful, and it can also remove the fishy smell of the hairtail.

2. Adjust the batter. Take a bowl and add flour and starch to the bowl, the ratio of flour to starch is 1:1.

Then add a small amount of vinegar to it, add vinegar to make the skin of the fried hairtail more crispy, beat 2 eggs into it and stir well.

Stir in a small amount of water in batches to form a batter that does not need to be too thick. After the batter is stirred, you can try to put the marinated hairtail in it, as long as it can easily hang the batter.

3. Fry the hairtail in a pan.

Pour more oil into the pan, and turn to medium heat when the oil temperature is 6 to hot. Put the slices of hairtail with the batter on them one by one into the oil pan and fry them.

When the hairtail is fried and slightly yellowed, remove the oil.

Then turn the heat to high and put the oil in the pan to a higher temperature again.

Pour the fried hairtail pieces back into the oil pan again for a second re-frying.

In this way, if you fry it twice, the fried hairtail will taste more crispy and delicious, and it will not be so greasy to eat. Fry on high heat for about 20 seconds, and remove the oil from the pan when the hairtail segments are golden brown.

Well, our fried hairtail section is ready, the color is golden, the skin is crispy, and it is very nutritious and delicious. In addition, the hairtail pieces fried in this way will never smell fishy, and you can sprinkle pepper and salt according to your taste when eating.