The method of deep frying the hairtail slices, the simple home style method of deep frying the hairt

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.

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.

Ingredients: Appropriate amount of hairtail.

Excipients: appropriate amount of oil and salt, appropriate amount of ginger wine.

1. Clean the hairtail, add a little salt, wine, and shredded ginger and marinate for 15 minutes.

2. After 15 minutes, heat the oil and fry it.

3. Wait for one side to be golden and then to the other, and repeat this several times.

4. If you like to eat pastry, fry the focus, and it's almost done.

5. Picture of the finished product of fried hairtail.

Ingredients: Appropriate amount of hairtail.

Excipients: appropriate amount of oil and salt, appropriate amount of ginger wine.

The preparation of deep-fried hairtail.

1.Handle the hairtail clean, add a little salt, wine, and ginger shreds and marinate for 15 minutes 2Leave for 15 minutes, heat the oil and fry it.

3.Wait for one side to be golden and then the other, and repeat this several times.

4.If you like to eat pastry, fry the focus, and it's almost ready.

1 Shred the green onion and ginger, remove the intestines, head and tail of the hairtail, wash it and cut it into long sections, then marinate it with shredded green onion and ginger, five-spice powder, cooking wine, and salt for 30 minutes.

2 Beat the eggs, add an appropriate amount of starch and mix well, and prepare some dry starch.

3 Dip the marinated fish in a layer of dry starch and then hang a layer of egg batter.

4 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, fry them again and put them on a plate, and they are ready to eat.

PS Adjust the egg batter is not too thick The egg white and flour are adjusted into egg batter according to the ratio of 1:1 (the consistency of the egg batter: slightly thinner, the basic fish body can be hung on the line).

The fish body is intact and should not be turned over early Wait for the oil temperature to be 6 hot, just start to smoke, gently slide the hairtail wrapped in egg batter into the pot, the oil should be a little more, do not rush to turn over after the fish enters the pot, turn over on one side without frying yellow, the fish will not only stick to the pan but also loosen, fry until golden on both sides.

En 1, wash the hairtail fish and cut it into five cm pieces of fish 2, use thirteen spices or other spices (supermarket optional) to season the fish 3, heat the pan and add oil (a little more) put in the green onion and ginger slices 4, hot oil put the fish into the pot do not need to turn the fish immediately Wait until the side of the fried fish is golden and then turn over.

5. Cooked, put on the plate, and serve (drooling...)

4. 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.

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 pieces in it, as long as it can easily hang the batter.

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.

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.

Ingredients: 1 fresh hairtail fish (about 750 grams), pork fat, vinegar, noodle sauce, refined salt, sugar, pepper, monosodium glutamate, Sichuan pepper, seasoning, green onion, ginger, coriander, sesame oil. Marinate the green onion and ginger for 20 minutes to taste.

Preparation method: 1. Remove the internal organs and sundries of the hairtail fish, wash it, chop off the head and tail tip and fin, cut it into a section about 5 cm long, sprinkle with refined salt and vinegar and marinate for a while.

2. Wash the pot, add a little lard, burn until it is hot, put in green onions, ginger slices, peppercorns, and ingredients, fry out the fragrance, and then put in the noodle sauce and fry it, cook it with vinegar, pour in water, pat the starch on both sides of the fish, and then put it into the hot oil pot with the fish segment to 7 into a hot oil, boil it with a strong fire, skim off the foam, and simmer over low heat for about 20 minutes, after the soup is thick, add monosodium glutamate to adjust the mouth, sprinkle in the coriander segment, pour in sesame oil and mix well, fry until golden on both sides, and finally put it on a plate.

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.

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.

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.

Dry fried hairtail is indispensable for the Chinese New Year, in addition to the trouble of cleaning the hairtail, the production process is quite simple. Hairtail is delicious, the nutritional value is also very high, after the batter is fried, it is charred on the outside and tender on the inside, it is a good salty IKEA cooking dish for all ages. Let's take a look!

Material: Main material

2 hairtails. Flour to taste.

Excipients

Appropriate amount of Sichuan pepper, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of blended oil.

A little secret to the ingredients

Add Knorr crispy fried powder to marinate.

It makes the meat charred on the outside and tender on the inside, crispy and delicious.

The practice of deep-fried hairtail

1.Prepare the required ingredients.

2.Remove the head and tail of the hairtail and remove the internal organs, clean and cut into sections, add an appropriate amount of salt, pepper, ginger slices, and cooking wine to marinate for about half an hour.

3.Add an appropriate amount of water to the flour to make a batter.

4.Pour oil into the pot and boil until it is six or seven hot.

5.Hold the hairtail with chopsticks and stick the batter on the front and back. (You can also just wrap it in dry flour, depending on your preference.) )

6.Add the hairtail and wait for the batter to set before turning over.

7.Put the hairtail in batches and fry it together, and when it is golden brown on both sides, you can fish it out.

Bonus tips

Add Knorr crispy fried powder when marinating, mix well with two spoons of water, to get the best effect, you need to marinate for at least 10-20 minutes, in order to make the meat charred on the outside and tender on the inside, crispy and delicious.

Cooking skills

1. The scales of the hairtail fish do not need to be scraped off, experts have said that the silver scales on the body surface of the hairtail fish are a particularly high-quality fat, with very high nutritional value, containing a large amount of lecithin and a variety of unsaturated fatty acids, and it is said that there are anti-cancer ingredients.

2. The batter should not be too thick, and the batter can be hung up.