Steps and tricks for dry fried hairtail, how to make dry fried hairtail

The practice of dry-fried hairtail.

1. If we all want to make dry fried hairtail fish in our lives, then we must first disembowel the hairtail, and we must remove the internal organs and sundries of the hairtail, and then clean it several times, and then chop off the head and tail tip of the fish, and the fins, and then cut the hairtail into a section about 5 cm long, sprinkle with refined salt and vinegar and marinate it.

2. Then we also need to wash the pot, add a little lard, burn to four or five hot, appropriately add some green onions, ginger slices, peppercorns, ingredients and so on, so that the taste of the dry fried hairtail will be better, in addition, you also need to put in some noodles sauce appropriately, then fry it, cook it with vinegar, inject water, pat the starch on both sides of the hairtail, and then put it into the oil pan to fry it, then the delicious dry fried hairtail is ready.

Nutritional value of dry-fried hairtail.

The nutritional value of dry-fried hairtail is actually very high, the fat content in dry-fried hairtail is relatively high, and most of them are unsaturated fatty acids, we all eat some dry-fried hairtail, which is very good for helping you lower cholesterol, in addition, dry-fried hairtail also contains an anti-cancer ingredient 6-thioguanine, which is very good for helping us all and alleviate leukemia, gastric cancer, lymphoma and other diseases.

In addition, the magnesium content in the dry-fried hairtail is also very high, and we eat some dry-fried hairtail, which is also very helpful to help us all promote the health of the vascular system, and can also effectively prevent and ** hypertension, myocardial infarction and other diseases.

Dry fried hairtail also has a good stomach-warming, deficiency, skin, black hair and other effects, regular consumption of dry-fried hairtail, not only to nourish and warm the stomach, but also can play a good role in beauty and skin care, to help us all **hair loss, **inflammation and other symptoms of the effect is also very good.

How to make dry-fried hairtail.

1. First of all, put the frozen hairtail fish in the greenhouse to melt, remove the gills, internal organs, head and tail and black membrane, this layer of black film must be removed, it is the place with the largest fishy smell, and then cut the hairtail into small pieces and clean it.

2. Put the cleaned hairtail in a basin, add ginger shreds, cooking wine, pepper and salt, stir well, marinate for about 30 minutes, and wait until the hairtail completely absorbs the seasoning and there is no liquid on the surface before it can be fried, otherwise it will affect the formation of the hairtail.

3. Put the marinated hairtail in flour, evenly coat it, and then pick up the hairtail and shake it to shake off the excess flour.

4. Heat the oil in the pot, the amount of oil can not exceed half of the hairtail, and when the oil is heated for 5 minutes, then put in the hairtail wrapped in flour, fry until golden on both sides, and then remove the dry oil.

First of all, let's heat the oil in a pot and raise the temperature of the oil to 70% hot. Then the marinated hairtail is drained and a handful of dry starch is grabbed. Mix well with the hairtail, everyone should pay attention to the amount of dry starch should not be too much, otherwise the fried hairtail will be easy to soften.

The delicious preparation of dry-fried hairtail is as follows:1. Clean the hairtail, cut it into sections, add ginger, cooking wine, pepper, thirteen spices and other required condiments, stir well, and marinate for more than half an hour.

2. Then wrap it in cornstarch and fry it in an oil pan and remove it.

2. After the second re-frying, it is golden brown and fragrant and ready to eat, so that the dry fried hairtail will be more crispy and fragrant, crispy on the outside and tender on the inside.

Ribbon fish, belonging to the family of bony fishes of the order Perciformes in the subphylum Vertebrates of the phylum Chordates. Also called, nepotism, fat belt, oil belt, tooth ribbon fish, etc., sexual ferocious. Qingdao and Rizhao are cities along the Yellow Sea called fish.

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.

Some delicious dishes made of hairtail have always been loved by people, especially the hairtail made into dry fried hairtail, which is particularly delicious, let's talk about how to do dry fried hairtail, I hope that through the description of this article, we can provide some reference for those friends who like to eat hairtail.

1. Select materials for dry-fried hairtail

The main ingredients are a number of fresh hairtail fish and an appropriate amount of starch, as well as an appropriate amount of sesame oil and a small amount of seasoning, all these materials are prepared, and to ensure that they are of high quality, in addition to preparing two eggs. The method of making dry-fried hairtail is not very complicated, but the materials used are very particular, and I hope you can pay attention to it.

2. The practice of dry-fried hairtail

First of all, clean the prepared hairtail, pay attention to the cleaning must be very clean, after washing, scoop it up and put it in a bowl to drain the water, then break the prepared egg, take out the egg white and mix it with starch and other seasonings, mix it evenly and pour it into the hairtail and stir it together, so that the hairtail is all covered with starch and egg white, and then put sesame oil in the pot to heat the oil, then put the hairtail in it and fry it until it is golden brown.

3. Characteristics of dry-fried hairtail

The dry fried hairtail fish is crispy and fragrant to eat, it is definitely a flavor food, the fresh fragrance of eating, the feeling is irresistible, friends who like food should not miss this dry fried hairtail, not only can taste the unique flavor of the hairtail, but also can play an appetizing and spleen effect, if your appetite is lost, then it is very suitable for making this dish to eat, you can improve your appetite.

Deep-fried hairtail is a must-try, not only simple but also delicious, if you don't know how to make it, you can refer to the method described above to make it.

Extended reading: Hairtail Practices of Hairtail.

Dry fried hairtail recipe one.

Ingredients: 800 grams of hairtail, 10 grams of ginger, 5 grams of Sichuan pepper, 5 grams of star anise, 10 grams of starch (peas), 5 grams of salt, 50 grams of vegetable oil.

Method: 1. Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales and washing, and then marinate it with minced ginger, Sichuan pepper powder, large material powder and salt, and adjust the starch to water and hang the slurry.

2. 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 and put them on a plate, and they can be eaten.

3. Put some salt and pepper on the plate if you like salt and pepper and dip it to eat.

Dry-fried hairtail recipe two.

Ingredients: 2 hairtails, green onion, ginger, garlic, cooking wine, light soy sauce, salt, pepper, Sichuan pepper, flour.

Method: 1. Wash the hairtail, remove the head and tail and remove the internal organs.

2. Then cut into evenly sized pieces, add green onions, ginger and garlic, cooking wine, light soy sauce, salt, sprinkle a little pepper and peppercorns, stir well and marinate for 25-30 minutes.

3. Wrap the surface of the marinated hairtail with a thin layer of flour.

4. Heat the wok, pour in the cooking oil, and when the oil temperature is six or seven hot, put in the hairtail. (Don't be in a hurry to turn over, wait for a little finalization and then turn over before frying).

5. Fry the hairtail over medium-low heat until golden brown on both sides, remove it, and put it on kitchen paper to absorb the excess oil.

6. Arrange it on a plate, or continue to make sweet and sour or braised hairtail.

The homely recipe for dry-fried hairtail is as follows:

1. Cut the fins, remove the internal organs and the black membrane in the abdomen; The silvery substance on the surface is a vestigial scale, rich in lecithin and unsaturated fatty acids, which does not need to be deliberately scraped off;

2. Minced green onion, minced ginger, salt, white pepper and cooking wine into the hairtail bowl, mix well, and marinate for 10 minutes;

3. Prepare a small plate of cornstarch, wrap the hairtail segment with starch, and place it on another plate;

4. Pour an appropriate amount of oil into a small pot, heat over medium heat, take two pieces of minced ginger and throw them into the oil pot, which can float quickly until the oil temperature is appropriate;

5. Put the starch-coated hairtail fish into the oil pot, do not turn it first, and after the fish section is fried until it is slightly yellow, gently turn it and remove the oil; Don't put too much each time, about 6 pieces are fine, leaving plenty of space for turning;

6. After all the hairtail sections are fried, heat up the oil pan for 30 seconds, put the fried hairtail sections into the oil pan and fry them for 30 seconds, the surface is browned and the fish pieces become harder, take out the plate, sprinkle cumin powder and chili powder to eat.

Cooking tips for dry-fried hairtail

1. Domestic narrow ribbon fish should be selected, which is tender and easy to cook;

2. Re-frying is more crispy;

3. It is advisable to fry in a small pot for home consumption, so that the remaining oil can be used up without heating many times; In addition, the oil that has been fried with hairtail is a bit fishy, so it is not suitable for stir-frying or making cold dishes, and you can fry fish and shrimp.

There are many ways to do this, but here are one or two examples.

Method 1: Ingredients: 500 grams of hairtail.

Excipients: flour, eggs, green onions, ginger, refined salt, cooking wine.

Steps: 1. Wash the internal organs of the hairtail, cut off the head and tail tips, and cut them into segments;

2. Pour in some cooking wine (it doesn't matter if you have more), cut the green onion into sections, put some ginger and less salt. Stir well to combine;

3. Mix the juice with flour, eggs, water and a little salt, then dip a layer on the surface of the hairtail and fry it in a pan.

Method 2: Steps:

1. Chop the head and tail of the hairtail, take out the internal organs, and cut into large pieces.

2. Take a small basin, put some cooking wine, soy sauce, pepper, refined salt, sugar, monosodium glutamate, stir by hand, let the sugar and salt melt, and then put the hairtail in and mix evenly, put it for more than 30 minutes, you can also put some chili noodles into it.

3. Put oil in the pot, when it is about four or five percent hot, take a plate, put dry starch in it, take the hairtail fish and cover it with dry starch, and fry it in the oil pan until the whole body is golden brown.

DryThe steps to make fried hairtail are as follows:

Ingredients: 800 grams of hairtail segments.

Excipients: 1 piece of ginger, 1 green onion, 3 grams of salt, 3 grams of white pepper, a little cooking wine, an appropriate amount of corn starch, an appropriate amount of oil, an appropriate amount of cumin powder, and an appropriate amount of chili powder.

1. Cut the fins of the hairtail, remove the internal organs and the black membrane in the abdomen, minced green onion, ginger, salt, white pepper and cooking wine into the hairtail bowl, mix evenly, and marinate for 10 minutes.

2. Prepare a small plate of cornstarch, coat the hairtail segments with starch, and place them on another plate.

3. Pour an appropriate amount of oil into a small pot, heat it over medium heat, take two grains of minced ginger and throw them into the oil pot, and the oil temperature is appropriate if it can float up quickly.

4. Put the starch-coated hairtail into the oil pan without turning it yet. After all the hairtail segments are fried, heat up the oil pan for 30 seconds, and fry the fried hairtail segments in the oil pan for 30 seconds, until the surface is browned and the fish segments become harder.

5. Remove and put on a plate, sprinkle cumin powder and chili powder and serve.

Dry-fried hairtail. Ingredients: Hairtail, flour, green onion, ginger, salt, cooking wine, pepper.

Specific method] 1, first melt the hairtail, and then clean the internal organs and the black membrane in the abdomen. The white substance on the surface of the hairtail is not fish scales, it is a fat, rich in lecithin and unsaturated fatty acids, which has a certain nutritional value and does not need to be deliberately scraped off.

2. Put the hairtail in a large bowl, add salt, cooking wine, green onion, ginger and pepper, mix evenly, and marinate for 20 minutes.

4. Pour oil into the pot, boil until 4 is hot, and put the processed hairtail into the pot in turn. Use chopsticks to gently separate the hairtail so that it doesn't stick together, and fry the hairtail over medium heat.

5. The hairtail is fried, the surface is slightly yellow, you don't need to take out the hairtail, then turn up the heat to increase the oil temperature, and fry it for about 2 minutes, the surface of the hairtail becomes golden and crispy, and you can take out the oil.

A simple and delicious dry fried hairtail is ready, the skin is crispy, and the meat is salty and firm.