How to fry the hairtail without sticking to the pan, how to fry the hairtail without sticking to the

Pan-fried hairtail is a common way to eat hairtail, and the finished dish is salty, fragrant, crispy and tender, and has an excellent taste. But how do you fry the hairtail to make it brown and crispy, with the skin intact? This requires a certain amount of skill.

Next, I will inform you of the recipes for pan-frying hairtail and the secret of pan-frying hairtail, so that everyone can easily make delicious and beautiful pan-fried hairtail.

The first method of frying the hairtail fish without breaking and not sticking to the pan.

Step 1: Marinate the hairtail 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, which can prevent the hairtail from being damaged during the frying process at a certain level. At the same time, marinating also has the effect of removing the fishy smell and allowing the hairtail to taste earlier.

Step 2: Turn off the heat after the frying pan is dry, smear the ginger slices around the pan while it is hot, let the ginger juice coat the surrounding area of the pan, then pour oil and heat it, and then put the hairtail fish to start frying.

The second method of frying the hairtail fish without breaking and not sticking to the pan.

Drain or wipe off the washed hairtail, taking care not to make it too dry, and then pat a thin layer of dry flour on top of the hairtail, or dip the hairtail in the egg mixture with an average layer of egg wash. You can also take 1 part of dry flour and 1 part of egg white, mix both into egg white paste, and hang the egg white paste evenly on the hairtail segments.

The third method of frying the hairtail fish without breaking and sticking to the pan.

Drain or wipe off the washed hairtail and set aside, pour an appropriate amount of oil into the frying pan and heat it, then add a small amount of butter, and then put it in the prepared hairtail to start frying. The hairtail fried in butter is not broken, broken, or sticky, and the fish is fishy, fragrant, and tender. This method is also suitable for frying other marine fish.

Whichever method you use to fry hairtail, you must keep the following tips in mind:

1. The amount of oil used to fry the hairtail should be slightly more.

2. It is best to put the hairtail in the pot at an oil temperature of 6, that is, when the oil has just begun to smoke.

3. When bringing the fish into the pot, gently slide it into the pot.

4. Don't be in a hurry to turn the hairtail fish after putting it into the pot, and wait until one side is fried until golden brown and crust before turning the hairtail.

Method 1 of pan-fried hairtail: Wipe the washed hairtail fish with kitchen paper to dry the surface moisture. Beat two eggs in a bowl and fry the hairtail in a pan with eggs. Method 2 for frying hairtail non-stick pan: Wash the pan and dry it and heat it first.

The first step of the method of frying the hairtail is not broken and non-sticky: marinate the hairtail for more than 10 minutes in advance with fine salt and cooking wine, and the meat quality of the hairtail will be slightly tighter after pickling, which can prevent the hairtail from being damaged during the frying process to a certain extent. At the same time, pickling also has the effect of removing the fishy smell and allowing the hairtail to taste in advance.

Step 2: Turn off the heat after the frying pan is dry, smear the ginger slices around the pan while it is hot, let the ginger juice coat all sides of the pan, then pour the oil and heat it, and then put the hairtail fish to start frying.

When frying the hairtail, you can wash the pan and then smear a layer of ginger on top of it, so that it will not stick to the pan and will not break easily.

Cut the hairtail into pieces and marinate in green onion and ginger cooking wine for 10 minutes, beat with egg white, and add a little starch, so that the fried tofu is neither sticky to the pan nor very tasty.

How do you fry hairtail without sticking in a pan without breaking? Marinate the washed hairtail with salt for a while. Then it is coated with egg wash and starch and fried so that it is not crumble.

First wash, dry, heat the pot, smear a layer of ginger juice on the bottom of the pot, then put oil to heat, fry the fish in oil, the fish skin will not stick to the pan. Wash the fish (large knotted fish pieces), dip them in a layer of egg batter, and fry them in a pan, turning the other side when they are golden brown, so that they will not stick to the pan. Wash the fish and fish pieces, dip them in a thin layer of flour, and fry them in an oil pan to make the fish shape complete and the fish skin non-stick.

2. Wash the fish (large knotted into fish pieces), so that it is dipped in a layer of egg batter, and then fry in the pan, and fry the other side when it is golden brown, so that it will not stick to the pan.

3. Dip the washed fish and fish pieces in a thin layer of flour and fry them in an oil pan to make the fish shape complete and the fish skin non-sticky.

4. Before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, so that the fish skin does not stick to the pan.

5. Heat the pot and pour in the oil, put a small amount of sugar when the oil is almost hot, and when the white sugar is slightly yellow, put the fish into the pot, and put the second fish without putting the sugar, so that the fried fish is not sticky and delicious and fragrant.

The method of frying the hairtail fish without sticking to the pan without shedding the skin: you need to pay attention to the preparation powder, add three spoons of starch to the bowl, then add two spoons of glutinous rice flour, stir well, and then directly put the hairtail into it for flour wrapping, turn on high heat to make the oil temperature in the pot reach 40% hot, and then put in the hairtail, then fry the hairtail until golden on both sides, and then remove the dry oil.

Deep-fried hairtail is fried in oil, characterized by dark yellow color, slightly crispy and salty skin, and a fresh and fragrant taste. Hairtail is rich in magnesium, which has a good protective effect on the cardiovascular system. Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales and washing, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, mixing starch and hanging pulp, putting vegetable oil in the pot to heat, taking out the hairtail segments, putting them into the oil pot one by one, and frying them on slow fire until golden on both sides, take them out and put them on the plate, and fry the hairtail fish to serve.

Introduction to hairtail

Ribbon fish belongs to the family of bony fish in the subphylum of vertebrates under the phylum chordates, also known as nepot, fat belt, oil belt, tooth ribbon, etc., and is ferocious. Qingdao and Rizhao Yellow Sea coastal cities are called squid. The body shape of the hairtail is flat like a band, silvery-gray, the dorsal fin and pectoral fin are light gray, with very small spots, the tail is black, the head of the hairtail is large, and the tail gradually tapering, the total length is about 1 meter.

It is ferocious and feeds mainly on hairy shrimp and squid.

It is mainly distributed in the western Pacific Ocean and the Indian Ocean, and is distributed in the Yellow Sea, East China Sea, Bohai Sea and South China Sea. Hairtail fish have poor swimming ability, inhabit the middle and lower water layers during the day, and rise to the surface at night.

<>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.

<>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.