The method of deep frying the cuttlefish, the method of deep frying the fish slices

Hairtail is a common ingredient in marine fish, and it is easy to make. Among them, "deep-fried hairtail" is a very traditional home-style delicacy. Especially in the past, it was very face-saving to feast guests with "fried hairtail".

But now I don't want to consume too much fat, so I eat less fried food. Occasionally, the taste is still very fragrant.

Materials. The main ingredient is 500 grams of hairtail.

Ingredients: 500 grams of oil, 10 grams of salt, 2 tablespoons of cooking wine, appropriate amount of green onion and ginger, 20 grams of flour.

How to fry the cuttlefish.

1.Remove the head and tail of the hairtail and remove the internal organs, and wash it repeatedly.

2.Cut it into pieces.

3.Add salt, cooking wine, green onion and ginger to marinate for 30 minutes, then sprinkle an appropriate amount of dry flour and mix well.

4.Heat the oil and fry the hairtail segments.

5.Fry until golden brown on the surface, remove from pan and serve.

6.Once plated, serve on the table.

2. It can also be fried with batter.

Materials. 500 grams of hairtail slices.

30 Sichuan peppercorns.

Green onion and ginger to taste.

Salt 5 grams. Cooking wine 10ml

Flour to taste.

Starch 1 scoop.

Steps. 1. Wash the internal organs under the treatment of the fish segment, and use a knife to cut the oblique knife, which is more convenient to taste. Add cooking wine, peppercorns, green onions and ginger, salt, marinate, marinate for about 20 minutes, and pick out the seasoning.

2. After marinating the hairtail, add a spoonful of starch and a little flour, grasp and mix evenly.

3. Heat oil in a pot, the oil temperature is 80% hot, and put in the hairtail section.

4. Turn it back and forth, fry it until golden brown on both sides, and you can get out of the pot.

5. The crispy hairtail is out of the pot, which is also very simple for novices.

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.

Garlic fried fish pieces.

Ingredients: one garlic grass carp.

Excipients: oil, salt, cooking wine, ginger, fish sauce, light soy sauce, flour, five-spice powder and an egg.

Production process: 1. Clean up the fish, remove the head and tail, and chop large pieces. Prepare the ginger and garlic.

2. Grind the garlic into a puree with a cooking cup and shred the ginger.

3. Add shredded ginger and minced garlic to the fish pieces.

4. Add an appropriate amount of salt.

5. Add an appropriate amount of cooking wine.

6. Add an appropriate amount of fish sauce.

7. Add an appropriate amount of light soy sauce.

8. Grasp the fish well, cover it with plastic wrap and put it in the refrigerator to marinate overnight (turn it halfway) 9. After the fish is marinated, prepare an appropriate amount of flour and add a little salt.

10. Add an appropriate amount of five-spice slag powder to the flour and stir well.

11. Beat the eggs, take the fish and rent cherry blossoms, and wrap the egg wash on the surface first.

12. Glue a layer of flour again.

13. When the oil is boiled to 80% hot, fry the fish pieces over medium heat until the surface is golden.

14. Tips:

1.The black membrane in the fish belly is a collection layer of various harmful substances, and the cons should be brushed clean with a brush in the early treatment.

2.Don't be in a hurry to flip the fish pieces when frying, and then turn them after the surface is lumpy.