How to fry hairtail at home that is not easy to break and does not stick to the pan, and is deliciou

Be sure to pay attention to the method of frying hairtail non-stick pan. Do not remove the scales in the first place. The second point is that after the hairtail is marinated, the moisture on the surface is removed and wrapped in starch.

The third point is to rub the pan with ginger slices. Fourth, heat the pan with cold oil. The fifth point is that the oil temperature is controlled at 6 into heat, andThe frying time should not be too long.

This kind of hairtail will not stick to the pan, and it is crispy and has no fishy smell.

Handling hairtail. First of all, prepare the hairtail, it is best not to remove the silvery-white scales when processing the hairtail, the nutritional value of the scales is very high, and the hairtail with the scales is not easy to stick to the pan. Remove the tail of the hairtail and cut the fins with a knife, remove all the fins and internal organs by hand, and then clean the black membrane and blood in the belly of the fish.

Finally, use a knife to cut the fish into pieces of suitable size. If it is a frozen hairtail, it needs to be melted naturally, and it should not be soaked, otherwise it will easily stick to the pan. Cut the surface of the fish and set aside.

Pickled hairtail. Put the hairtail in a bowl, add a little salt, ginger slices, minced green onions, white pepper and cooking wine to marinate, marinate for about half an hour, and then use kitchen paper to absorb the moisture on the surface. This step is very crucial, and often the water on the surface of the fish is one of the reasons for sticking to the pan.

The surface of the hairtail is coated with a small amount of cornstarch to lock in moisture in the meat.

Pan-fried hairtail. FirstHeat the pan, then rub the pan with ginger slices or add an appropriate amount of ginger juice to the pan, evenly pour, and then pour in the cold oil to heat. When the oil temperature reaches 6 percent, put the hairtail pieces into the pot one by one.

After putting it all in, be sure not to rush to flip, otherwise the fish will easily break the skin. After the frying is completely set, turn the hairtail over and continue frying. Once the hairtail is completely golden on both sides, it can be fished out to make a dish.

Dry-braised hairtail. Add an appropriate amount of pork to the pot to melt, pour the green onion, ginger and garlic slices into the pot and stir-fry until fragrant. Then add an appropriate amount of red oil bean paste and stir-fry the red oil.

Add cooking wine, light soy sauce and oyster sauce. Pour the fried hairtail into the pan, stir-fry and color, then add an appropriate amount of water and sugar. After the juice is reduced on high heat, it is ready to eat.

If you want to fry the hairtail at home and it is not easy to break and not stick to the pan, then you need to prepare an appropriate amount of hairtail, clean it and cut it into blocks, at this time put the hairtail fish in the box, put an appropriate amount of ginger and green onions, pour a little white wine and marinate for about three hours, it is best to take a little longer, so that the longer the more flavorful, can help remove the fishy smell. After pickling, be sure to dry the hairtail, at this time wrap what kind of flour or water starch, pour an appropriate amount of oil into the pot, put in the appropriate amount of ginger and green onions for frying, and wait until there is a certain fragrance to take it out. Then put the hairtail into the oil and fry until it is fried on both sides, but you must pay attention not to turn it after frying, and wait until one side is browned, the meat quality has stabilized, and then it is better to turn it over.

During the production of hairtail, we must pay attention to the fishy smell of hairtail with seasonings, so that the taste of hairtail is more delicious, you can add ginger and white wine in an appropriate amount to remove the fish, and put in salt and thirteen spices, this method is relatively simple, there is no excessive fragrance of accessories and seasonings, and some are just the freshness of hairtail. Hairtail fish is very nutritious, its appearance has a layer of silver-white oil layer, which is particularly helpful for the body, and can timely supplement trace elements, especially suitable for the elderly and children to use.

Hairtail is not only fried for consumption, but also steamed hairtail for eating, and when steaming hairtail, the hairtail is also cleaned and cut into pieces, and it needs to be marinated with ginger cooking wine and salt for about an overnight night. After printing, you can put it evenly on the plate, put in the cut ginger and an appropriate amount of oil, if it is steamed, you can eat it directly after steaming, if you like to eat a little spicy taste, you can put an appropriate amount of chili oil for seasoning. After cooking, it can be eaten with rice, and after pickling, there is no excessive fishy smell.

Some of them are just the flavor of the hairtail and the flavor of the meat, and it is very delicious with rice.

As a kind of fish, it is also very good for your health to eat more hairtail in life. First of all, it can replenish qi and blood, and can also effectively prevent cardiovascular diseases. However, in life, the most common cooking method is to fry the hairtail.

For many novices, in the process of frying hairtail, it is easy to break, not shaped, and it is also very sticky. This is also very distressing, so if you want to make a delicious, non-stick and shaped hairtail, you should marinate the hairtail before frying, wait for one side to set, and then flip the surface. <>

When frying the hairtail, there is no need to scrape off all the scales of the hairtail. Because the scales on the hairtail fish not only have high nutritional value, but also fry them with the scales, so there will be no sticking to the pan. After the hairtail is cleaned, rinse it in running water for a few minutes, and then choose a special paper towel in the kitchen to wipe it clean.

Put it into a basin, put in an appropriate amount of salt, cooking wine, wear disposable gloves, grasp and mix evenly, and marinate for a few minutes. <>

The marinated fish not only removes the fishiness, but also makes the meat particularly firm and tastes better. In the process of frying, it is also easier to form and not easy to break. Before frying the hairtail, don't be in a hurry to put the oil, you can use ginger slices and wipe the bottom of the pan several times.

Try to make every corner of the bottom of the pot stained with ginger juice. If you start the pot and heat the oil again, there will be no sticking to the pan. Although when frying hairtail, it needs to be golden on both sides to be more delicious.

But when frying the first side, don't rush to the second side. If you are in a hurry to flip, it is likely that there will be a situation of breaking. Wait until the first side is completely shaped and firm, and then flip it over.

If you want to make the texture more crispy, you can also coat both sides of the hairtail with starch or flour before frying the hairtail to prevent it from sticking to the pan. And be sure to wait for the oil temperature to be sixty percent before putting it in the pot.

You can marinate the hairtail first, marinate it with cooking wine and salt for more than 10 minutes, turn off the heat after the frying pan is dry, smear it with ginger slices before boiling the oil, drain the fish segments, and wipe the water dry.

Add appropriate water during the frying process. And turn it over every minute. You can coat it with more starch and it will be very delicious.

<>1. Don't scrape off the scales: When dealing with the hairtail, be careful not to scrape off the silvery-white scales outside, which is not only nutritious, but also not easy to stick to the pan with the scales fried with the scales.

2. Marinate in advance: The hairtail can be marinated with fine salt and cooking wine for more than 10 minutes in advance, and the meat of the hairtail will be slightly tighter after pickling, and it is not easy to break when fried. At the same time, pickling also has the effect of removing the fishy smell and allowing the hairtail to taste in advance.

3. Rub the pot with ginger slices: Before putting the fish into the pot, you can smear the ginger slices around the pot while it is hot, so that the ginger juice is coated on all sides of the pot, and then pour oil and heat it, so that the fish will not stick to the pan after processing.

4. Don't be in a hurry to turn over: Don't be in a hurry to flip when frying the hairtail, and wait until one side is fried until golden brown and the crust is crusted before turning the hairtail. In addition, the most hidden side of the hairtail is to put it in the pot at the oil temperature of 6, that is, when the oil has just begun to smoke.

<>1. After marinating the hairtail, put the hairtail in a ventilated place and dry the water on the surface of the hairtail thoroughly. After thorough air drying, there is no moisture in the skin, and it will not stick to the pan when it is fried.

2. Use kitchen paper, which is generally adsorption, and will absorb the residual moisture on the surface of the hairtail, so that it is not easy to stick to the bottom of the pan when frying.

3. Wrap it in flour or eggs, drain the washed hairtail segments, and then pat a thin layer of dry flour or wrap the egg wash on the hairtail, the flour or egg liquid will form a protective layer, wrap the hairtail fish completely, so that the hairtail will not break the skin and stick to the pan.

4. Use a thick-bottomed pot, the bottom of the pot is thick, the thermal conduction effect is more uniform, and there will be no thickness of one or the other.

5. Smear ginger juice on the bottom of the pot, first wash the pot and wipe it dry and heat it, smear a layer of ginger juice on the bottom of the pot with fresh ginger, then pour in the cooking oil and heat it and fry the hairtail. The nuclear bridge is a dirt method.

6. Add more oil and fry over medium heat.

Many people love to eat fried hairtail, but when making it, you should pay attention to the method and avoid the fish sticking to the pan and crumbling. So how do you fry a nonstick pan with hairtail? How do you fry hairtail without breaking?

How to fry the fish in a non-stick pan.

Wash the hairtail and dry the surface with kitchen paper. Beat two eggs in a bowl and fry the hairtail in a pan with eggs.

Wash the pot and heat it dry, smear a layer of ginger juice on the bottom of the pot with fresh ginger, and then pour in cooking oil to heat. After the oil is hot, the fish will be fried, and the skin will not stick to the pan.

Drain the washed fish slightly and coat it with a thin layer of flour. Put it in an oil pan to fry, so that the fish shape is complete and the fish skin does not stick to the pan.

Before frying the hairtail, marinate the fish with fine salt and cooking wine for 10 minutes, and then fry the fish skin so that the skin does not stick to the pan.

The method is to heat the oil and add an appropriate amount of butter. The skin of the fish can not be broken and not stick to the pan, and the meat of the fried hairtail is delicate.

How do you fry hairtail without breaking?

Wash the hairtail, put the chopped green onion and ginger in the basin, and the salt monosodium glutamate seasoning, and then wait for a while to absorb the flavor.

Then put some starch in another small pot or bowl, and the fried hairtail must be a piece of it, so put a piece of sticky starch when you put it in the pot, and you don't need to stick it too thick. It's okay, it won't disperse.

It's okay to have cornstarch over it. Of course, it's okay to add some egg whites. But the most important thing is to marinate it, salt it, and tighten the meat. Finally, heat the pan with cold oil. In this way, there will be no fish residue.

The most important thing is that there should be no water on the fish, wipe the fish dry with kitchen paper before oiling, and don't turn it too often when frying!

Preparation of braised hairtail.

Ingredients: Hairtail, minced garlic, shredded ginger, chopped green onion, salt, cooking wine, soy sauce, pepper, sugar, vinegar, chicken essence.

Method:1Wash the hairtail and cut it into sections, dry the surface moisture, and fry it in a hot oil pan until the surface is golden brown;

2.Stir-fry shredded ginger and minced garlic in a hot oil pan, pour in cooking wine and soy sauce, add an appropriate amount of water, add hairtail, a little sugar, salt and pepper, bring to a boil and turn to low heat and burn slowly;

3.Add chicken essence and vinegar before the water is about to dry, push the sauce evenly with the back of a spatula to put it out of the pot, and sprinkle with chopped green onions.

Tips:1There is a layer of silvery-white oil on the surface of the hairtail, which contains an anti-cancer ingredient, which can assist ** leukemia, gastric cancer, and lymphoma.

2.Before frying the hairtail, be sure to use kitchen paper to blot the water on the skin, otherwise the oil will burst, and if it is not a non-stick pan, it will stick to the pan.

Don't fry the hairtail directly into the pot, add one more step, the hairtail does not stick to the pan, the outside is crispy and the inside is tender and not soft <>

Fish is an indispensable food in daily life, and eating more fish has advantages for the body. Our family's favorite thing is hairtail, whether it's buying fresh hairtail fish and frying it at home, I still buy a can of fragrant and flavorful canned hairtail from the supermarket, not to mention how good the taste is. Especially at the time of the New Year every year, it is indispensable, and it has to fry several catties every time, but the whole family loves to eat it, and it is often eaten in a few days.

Hairtail fish is not only nutritious, but also very fresh, so adults and children love to eat it. The hairtail we usually buy is usually chilledIt is more suitable to be fried or fried. Pan-fried hairtail is a popular dish in many restaurants, every time you go to a restaurant to eatThe pan-fried hairtail fish fried by the restaurant chef is not only complete and beautiful, but also crispy on the outside and tender on the inside, which is particularly delicious!

Many people usually fry hairtail at home, often appear that the fish meat is broken, the fish skin sticks to the pan, and the fishy smell is strong？The practice of frying hairtail fish seems to be very simple, in fact, the requirements for cooking skills are relatively high, today's small kitchen will share with us, the skills of pan-fried hairtail fish does not stick to the pan and does not break the skin, and the friends who like to eat fish will take a look at it.

Pan-fried hairtail <> skills

Ingredients required: hairtail, cooking wine, green onion and ginger, salt, flour, cooking oil。When frying the hairtail, first remove the internal organs of the hairtail, clean it with water, and then change the knife to cut the hairtail into small pieces of uniform size.

Put the chopped hairtail into a basin, add a little salt, cooking wine, pepper, green onion and ginger, grasp and mix evenly and marinate for 15 minutes.

Wipe the marinated hairtail with kitchen paper to dry the surface moisture, so that when the hairtail is fried in the pan, it is not easy to stick to the pan and break the skin. Prepare a clean basin, pour in an appropriate amount of flour, put the dried hairtail into the basin and evenly coat it with flour, and the surface of the hairtail is coated with flour to form a protective filmWhen the hairtail is fried in the pan, it will not stick to the pan and break the skin, and the fried hairtail will be crispy on the outside and tender on the inside, which is particularly delicious.

Pour a little cooking oil into the pot, when the oil temperature is 6 into the hot into the hairtail section, first fry one side and then turn over and fry the other side, repeat the turning to make the hairtail section evenly heatedUntil the hairtail is golden brown on both sides, it can be removed from the pan and served。The fragrant fried hairtail is fried, it looks very appetizing, the color is golden, the outside is crispy and the inside is tender, not to mention how delicious.

Pan-fried hairtail non-stick <>

Grasp the above techniques and methods of frying fish, the hairtail does not break the skin and does not stick to the pan, the taste is delicious and not fishy, and the fried hairtail is a very delicious dish with wineIf you like it, try it at home as soon as possible. Many people don't know the skill of frying hairtail without breaking the skin, so keep it as soon as possible! Follow me to enjoy more wonderful food for you every day, so that you can easily improve your cooking skills.