Should you use flour or starch to fry hairtail at home?

It is enough to use ordinary flour to fry the fish so that it will be very crispy, you can try it, it is best to fry the fish twice, so that the taste will be better.

It is better to use starch to fry the hairtail at home, so that the fried hairtail is more tender and juicy, and the appearance is crispy and delicious, and it will not have a greasy feeling.

It is better to use starch because starch is not very soluble in water, and the hairtail fried with starch has a good taste, crispy and refreshing.

Introduction: Many people prefer to eat hairtail, when we want to eat dry-fried hairtail, should we wrap it in flour or wrap it in some starch? Let's find out.

<>When we make hairtail, there are many ways to eat braised hairtail.

Some people also like to eat dry fried hairtail, so when we make dry fried hairtail, we use flour or starch, in fact, it is better to use starch, so that the fried taste is better, and generally people will choose to use water starch.

First of all, we clean the hairtail we bought, cut it into large and small pieces, and then put it in a basin and put it in the green onion, ginger and garlic to marinate it, and then we make a batter form with starch. Next, we have to boil the oil in the pot, and we must put an appropriate amount of cooking wine with green onions, ginger and garlic into the pickled hairtail.

and dark soy sauce, marinate it and then fry it to make it taste even better.

We boil the oil in the pot, when the oil temperature is 5 layers hot, put the powder into our water starch, wrap a string and then put it into the pot, the impurities are golden when the hairtail will float up, at this time the beautiful and delicious hairtail fish is ready, and the nutrition is very rich. So in normal times, we can make such delicious food at home, which tastes very good, and the taste is relatively delicate, we all know that the bones of the hairtail fish are relatively few, and there will not be too many spines when eating. Through some of these practices, the taste of the hairtail becomes more delicious, so there are many ways to make the hairtail, we can also fry other foods when we fry the hairtail in our daily life, so that it is more delicious to eat, and the hairtail is the best when it is just fried, because it is more delicious to eat than vegetables at this time, so we had better fry it and let it cool to eat.

Starch. Because fried hairtail with starch is smoother and more flavorful, starch should be used.

Starch should be used to make the hairtail crispy, and then you can also absorb all the fishy smell in the hairtail, and the taste after that is particularly good.

Starch is used, so that the fried taste will be better and crispy.

Corn starch can be used to fry hairtail.

Because when frying the hairtail, the cornstarch can fully wrap the hairtail, and the fried hairtail is crispy and not overly expanded, which can maintain the shape of the hairtail and will not be weak for a long time.

Hairtail meat is lean in that 100 grams of fish contains less than 2 grams of fat, while 100 grams of sausage contains more than 10 grams of fat. Even the oiliest Norwegian salmon contains half as many calories as pork chops. Fish is also important for protein**.

Fish is easily absorbed by the body, and 100 grams of fish ensures half of the protein required by the body every day. Fish also provides the body with vitamins A, D, E, etc.

1. Fried hairtail can be made with flour or starch. If starch is used, the fried hairtail is more tender, because the starch can try to prevent the moisture in the fish from being lost; If flour is used, the fried hairtail pieces will be even crispier.

Of course, you can also mix starch and flour together to fry it, which is both tender and crispy.

2. Dry powder should not be used only for frying hairtail, because in this way, the flour will fall into the oil pan from the excited part to the stickiness during the frying process, making the oil become turbid; However, it is not advisable to use flour paste alone, if it is simply coated with flour paste, sometimes it is easy to be thick, absorb oil, and taste greasy, and the fish is easy to depulp during the frying process.

The best way to do this is to sprinkle the fish with a little dry flour before battering.

3. Flour and eggs can be used, but the two methods are different.

Wash and cut the hairtail into cubes, then take a bowl and mix the flour, starch and water together until it becomes a paste. When the fish is not coated in Mingqiao Yu syrup, sprinkle a little dry flour on the fish, then wrap it in a syrup, and then wait for the oil in the pan to boil, and then put the fish into the pan and fry it.

First, the hairtail is washed and cut into pieces, then a bowl of egg whites is beaten, a bowl of dry starch is prepared, and the fish pieces are first coated with a layer of egg white, then a layer of starch, and then fried.

4 is also available. The starch used for fried hairtail fish is mainly to keep the fish fresh and tender and form a layer of puff pastry, if the outside is not coated with a layer of starch, the fried fish pieces will be relatively crispy, but not so tender.

Both have unique flavors, so if you're interested, you can try them both to see which flavor you like.

Its practical starch is more crispy when fried.

The marinated hairtail is first coated with a layer of egg wash, and then coated with a layer of starch for later use, and it is best to coat the surface of the hairtail pieces with a layer of starch. The cuttlefish pieces are coated with a layer of starch, which can not only keep the freshness and tenderness of the hairtail meat when frying, but also reduce the amount of oil used, so that the hairtail will not absorb too much oil in Ranzhou.

When you make hairtail at home, you should wrap it in starch and fry it, because the taste of the fried hairtail will be relatively good, and in many cases, the fiber sakura ribbon wrapped in starch is relatively easy to cook when fried, and the taste is relatively good, and it will be relatively crispy. The starch can also absorb the fishy smell in the hairtail, so the taste is relatively good.

Starch. The chain starch in the starch expands after being heated, insoluble in hot water, which can help effectively lock the moisture of the fish, and the fried hairtail is crispy on the outside and tender on the inside, and the fish is tender and refreshing to eat. When you fry the hairtail with flour, the texture of the outer layer is not crispy, and the inner layer of the empty fish is older, and the taste is not as good as that of starch-fried hairtail.

Starch. The chain starch in the starch expands after being heated, and is insoluble in hot water, which can help effectively lock the moisture of the fish. When you fry the hairtail with flour, the texture of the outer layer is not crispy, and the inner layer of the fish is older, and the taste is not as good as that of starch-fried hairtail.

Many people love to eat fried hairtail, but you can't mix starch and flour to use, starch fried food, in order to play a crispy outside and tender taste inside, flour is too soluble, not suitable for fried food. The fried food is chewy, but the flavor is not as tender as the starch.

Dry-fried hairtail is actually better with starch, so that the fried taste is better, and people generally choose to use water starch.

First of all, the hairtail fish is cleaned, cut it into large and small pieces, and then put it in a basin and put it in the green onion, ginger and garlic to marinate it, and at this time the milk is made into a batter form with starch. The next step is to boil the oil, and the marinated hairtail must be put into the appropriate amount of cooking wine and dark soy sauce with green onions, ginger and garlic, and then fry it after marinating it, the taste will be better.

How to make it:

Heat the oil, when the oil temperature is 5 layers hot, put the powder into the water starch, wrap a string and then put it in the pot, the impurities are golden when the hairtail will float up, at this time the beautiful and delicious hairtail fish is ready, and the nutrition is very rich. Therefore, it is very good to make such delicious food at home in normal times, and the taste is relatively delicate.

We all know that hairtail fish has relatively few spines, and it will not have too many spines when eating. Through some of these practices, the taste of the hairtail becomes more delicious, so there are many ways to make the hairtail, and you can also fry other foods when you fry the hairtail in ordinary life, so that it tastes more delicious, and the hairtail is the most delicious when it is just fried, because it is more delicious to eat than vegetables at this time, so it is best to let it cool after it is fried.