How to marinate the saury and fry it deliciously, and how to marinate the fried fish pieces to be de

Introduction to the steps of fried saury:

Step 1: Before frying, you need to deal with it first, cut the fish into small pieces, put it in water and wash it, and then remove the dry water and put it in a clean large bowl.

Step 2: Add an appropriate amount of salt, cooking wine, thirteen spices, shredded ginger and light soy sauce to a bowl, stir well and marinate for about 20 minutes.

Step 4: Prepare an egg, stir well, and set aside.

Step 5: Heat the oil, wait until the oil temperature is about 70% hot, and then add the saury. Dip in the egg mixture before putting. Don't put too much of the saury in one heat, and wait until one side is cooked before the other side to avoid the saury falling apart.

The saury can be fried until it is golden on both sides, and the freshly fried saury is crispy on the outside and tender on the inside, and it is best to eat it while it is hot, and if it is cold, the fishy smell will come out.

Marinating the saury before it can remove the fishy smell, and the fried saury is also more delicious, and it can be coated in flour on the outside, and it is more tender to eat when wrapped in egg liquid.

Ingredients: eggs, ginger slices, cooking wine, shallots, soy sauce, flour, oyster sauce, oil, salt;

Production steps: 1, first wash the hairtail and control the moisture. Then, cut the hairtail into an even size, add oyster sauce and cooking wine, salt and soy sauce, ginger slices and stir together and marinate for about half an hour;

2. After marinating for half an hour, we can put the fish into the flour, and each fish is evenly wrapped in the flour;

3. Then beat in the eggs, as long as the egg white, let the hairtail evenly coat the egg white, because adding the egg white, the taste of the fish will be fresher.

4. Heat the oil and prepare for frying, the oil temperature is about 5 hot, put the fish into the pot, the fire is not too big, and it can not be out of the pot until it is fried golden brown. Take out and fry it again in a short time, put it on the plate, the fragrant hairtail fish is out of the pot and it is very delicious, and the crispy meat of the freshly fried hairtail is very delicious

Hello. Remove the internal organs of the hairtail, cut off the fins, wash and absorb the water, add cooking wine, salt, ginger juice, white pepper and chicken powder to the hairtail and marinate for 5 hours, after marinating, add medium powder, corn starch and an egg and mix well, the oil temperature is heated to 7, the hairtail fish is put into the pot one by one and fried until golden brown and removed, absorb the oil, after frying, re-fry at high temperature, drain the oil, sprinkle a little pepper salt and cumin powder.

How to fry hairtail to make it crispy.

Ingredients. 500 grams of hairtail, 1 egg;

Accessories. oil, 2 tablespoons cooking wine, a pinch of salt, 1 tablespoon ginger juice, a pinch of white pepper, a pinch of chicken broth mix, 2 tablespoons of medium powder, 2 tablespoons of cornstarch;

How to fry hairtail:

1.After the hairtail is thawed, the internal organs are removed, the fins are cut, the fish is cleaned, and the water is absorbed;

2.Add cooking wine, salt, ginger juice, white pepper and chicken powder to the hairtail, stir well, and marinate for about 5 hours;

3.After marinating, add the medium flour, cornstarch and an egg, stir well and let the hairtail coat in batter;

4.Pour oil into the pot, heat the oil to 7 hot, put the hairtail into the pot one by one, fry until golden brown, remove it, and absorb the oil;

5.After all the frying is done, heat the oil pan again, re-fry it at high temperature, remove and drain the oil, and then serve;

6.Sprinkle with a pinch of salt and pepper and ground cumin.

Tips: The hairtail must be marinated for a long time, so that it can add more flavor and remove the fishy smell;

The ratio of medium flour to cornstarch is 1:1, and the hairtail should be evenly coated with batter.

Cut flower knives on both sides of the fish – it will be easy to absorb the flavor!

Because the fish is small, there is no need to make a crucifixion, and 3 knives of oblique slices will be fine - note that it is cut into the meat diagonally, not straight!

Spread some salt evenly on both sides of the fish, and even get a little bit in the abdominal cavity to make a little bit of early flavor! I don't really like the flour and think it ruins the texture of the skin!

Put the prepared fish on a plate, serve with shredded ginger, flattened garlic, shredded dried chili peppers, and then add some green onions! A few colors look good!

After pulling the oil in the pot and emitting blue smoke, add the ingredients and stir the incense, the fire should not be too big, mainly to fry the fragrance.

When the onion and garlic are yellow, you can take out the ingredients and set aside, and pay special attention to the red pepper not to fry black, it will not look good.

Use the rest of the oil to fry the fish! The oil temperature is 6 minutes.

It's okay to be slightly yellow on both sides, or you can fry it a little bit!! Be careful when turning the fish, if you break it, you will smash the pot.

Then you can put a small bowl of water (there is no soup stock at home) and start cooking - there is a lot of fire in the restaurant, and people even cook it all with oil, so the family will use their own methods! After the water is boiled, add the most important rice wine, soy sauce, which is a step to remove the fishy seasoning and dyeing!

Put in the previous ingredients and cook them together, put a little salt in the soup, and consider the amount, because the soy sauce is also salty, and the sauce must be added later, including the fish itself and the flavor! Keep pouring the juice over the fish to ensure that it is evenly heated!

Add a big spoonful of bean paste, this is something I like very much, and my hometown is basically made with homemade red pepper paste!

After a short period of cooking, the fish will be cooked, and it is easy to destroy the appearance after a long time!

Now put the fish on a plate and sprinkle with green onion leaves – do you think that's it?

There's some soup in the pot! The essence is there! Add a little sugar and vinegar, MSG, adjust the water starch at the bottom of a bowl, put it in the pot, bring to a boil over high heat, stir it quickly, and get out of the pot when it is a little sticky!

The final step is to pour the soup! The amount of juice is controlled by yourself, less is too dry, more is tasteless.

Hairtail, we commonly known as knifefish, so it has been called for more than ten years, until I was in middle school, after learning in the textbook, I found out that it was wrong, knifefish and hairtail fish is not a kind of fish, knifefish actually refers to the Yellow River saury.

The hairtail is also called the fat belt, oil belt, bud hairtail, more ferocious, mainly distributed in the offshore waters, and large yellow croaker.

Small yellow croaker, squid.

It is also known as China's four major seafood ......

Why can't I see live hairtail? Because after the hairtail fish is fished ashore, the external air pressure becomes smaller, and the great pressure difference causes the organs and tissues to burst (commonly known as "decompression sickness").

Popular science, hairtail fish is not a deep-sea fish.

Deep-sea fish is defined as a fish that lives below 200 meters, while a hairtail fish lives in water around 50-80 meters, so it cannot be called a deep-sea fish ......

The meat of the fish is tender, no earthy smell, the meat is thick and thorny, nutritious, and deeply loved by everyone, and its methods are more extensive, stewed, dry fried, braised red, dry roasted, vinegared, and various Japanese methods, Korean methods, etc., but the most popular is dry frying, especially the Chinese New Year's Eve rice.

At the dinner table, it will always be the protagonist.

Deep-fried crispy hairtail is a great choice for both sake and rice! It seems to be a simple fried hairtail, but there are very few people who can do it well. Many people don't understand the method, resulting in the fried hairtail is not crispy or crispy, and the fishy smell is very strong!

Today, Xiao Jane will teach you a different approach, which will definitely subvert your imagination, let's take a look at ......

Ingredients: hairtail, salt, Sichuan pepper, star anise.

Method, 1: Clean the bought hairtail, especially the black membrane in the abdomen, and be sure to wash it, otherwise the fishy smell is very strong.

2: Add water to the pot and bring to a boil, add enough salt, stir slowly until saturated, add star anise and Sichuan peppercorns, turn off the heat and let cool.

3: Marinate the whole hairtail in salted water for 12 hours, then take it out and hang it in a ventilated place to dry the skin of the fish, or blow it with a fan for 2 hours.

4: After the hairtail is dried, cut into sections, put into 60% hot oil temperature, and fry until cooked.

Summary of technical essentials:

1: The marinating time of the hairtail should not be less than 12 hours, otherwise it will not be able to achieve that effect.

2: When it is air-drying, you can see that the skin of the hairtail can be slightly dried, and it must not be dried for a long time.

3: The fried hairtail of this method does not need to be powdered, no need to hang paste, and can be fried directly in the pot.

The fish phosphorus on the surface of the hairtail is actually a layer of skin formed by a special fat, called "silver fat", which is a high-quality fat with high nutritional value, which can be eaten without scraping! However, in our restaurant, in order to pursue the appearance of the dish, it is generally removed, and the above few ** are the contrast between fish scales and no fish scales, let's take a look!

The marinating method for fried fish pieces is as follows:Ingredients: fish, green onion, cooking wine, chili powder, salt, black pepper, light soy sauce, ginger, garlic.

Steps: 1. Prepare a fresh fish for quasi-lead.

<>3. Cut the fish into your favorite pieces.

4. After washing, drain the slow aging water and put it on the plate for later use.

5. Add an appropriate amount of green onion, ginger and garlic, cooking wine, chili powder and salt.

6. Add black pepper and light soy sauce.

7. Grab and mix evenly and marinate for more than half an hour for later use.

There are many types of fish, and the large ones are marine fish, river fish, lake fish, etc. There are also many famous fish, such as yellow croaker, hairtail, squid, etc. The river is famous for carp and grass carp.

But there are some small wild fish in the river, I don't know the specific name, the meat is relatively tender, nutritious and delicious.

【Deep-fried small wild fish】

Ingredients]: 500 grams of small wild fish, 30 grams of flour, half a spoon of salt, 1 small piece of ginger, 1 gram of five-spice powder.

Method]: 1. Remove the internal organs of the small wild fish and wash them.

2. Add shredded ginger, salt and five-spice powder to marinate for half an hour, stir a few times when marinating, and let the fish absorb the salt.

3. Pour the flour into a small dish with the fish, stir a few times so that the surface of the fish is covered with flour, and shake off the excess.

4. Wrap all up for later use.

5. Pour oil into the pot and cook until it is 60% hot, add the wild fish and fry it.

6. Fry until golden brown, remove and drain the oil, and increase the oil temperature at the same time.

7. Pour in the small fish and fry it again until each one is crispy.

<> Tips:

1. Because of the small size, the small wild fish does not need to be scaled, and the internal organs can be removed directly; 2. Put some shredded ginger when marinating to remove the fishy, and stir them from time to time to make them pickled more evenly; 3. Fry the fish twice, the first time it is cooked, and then increase the oil temperature and fry it again until it is crispy.

Crispy fried small fish is a home-cooked dish suitable for both north and south, how to fry fish to be charred on the outside and tender on the inside? The batter and oil temperature should be well controlled in order to make delicious fried fish.

Dry-fried small fish is crispy and delicious, spicy and delicious.

Here's how to fry the saury until it's crispy:

Clean up the saury, add a little cooking wine, and grasp it with your hands to remove the fishy smell.

Then control drying, add 1 tablespoon of oyster sauce, green onion, ginger, a little chicken powder, a little salt, a little sesame oil, a little chicken powder, a little pepper, grasp well with your hands, and marinate for 20 minutes.

Put 2 tablespoons of starch, 3 tablespoons of two powders in a bowl, beat an egg, and mix a little water to make a paste.

Mix the marinated saury in the batter evenly and set aside.

Put enough peanut oil in the pot, raise the temperature of the oil to 40% hot, add the saury, and fry slowly over low heat.

Fry until the outer layer is slightly hard, remove and set aside.

When the oil temperature rises to six or seven hot, add the saury and fry it again. The time should be short, and the saury will be served as soon as it is fried.

Crispy on the outside and tender on the inside, it tastes very good.

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Ingredients:

Saury, salt, green onion, ginger, cooking wine, salt and pepper, flour.

Many people will use eggs to adjust the noodles to make fried hairtail and read Zhidan paste, but in fact, this cannot be crispy on the outside and tender on the inside, and the appearance is not good-looking, which directly affects the appetite.

I usually like to tinker with food, I love to ask for a good way to understand, once I went to a restaurant to eat, ordered fried hairtail, found that the outside is crispy and tender inside is very delicious, and the skin is very thin and crispy, which can not be done with batter.

Dry fried saury. I said a long time ago that I like to eat saury very much, and the thick saury is generally stewed to absorb the taste, and the slightly narrower and thinner saury is more suitable for deep-fried food. The saury is a fish with spines on both sides, and after frying, the spines will be fried crispy, making it easier to eat.

Deep-fried hairtail

Ingredients: hairtail, starch, cooking oil

Steps:1PickledHairtailBe sure to wash it with water, not directly coated with starch, because the marinated hairtail has a lot of fishy water on the surface, and if you don't rinse it, when you fry it, the fishy water will enter the hairtail meat, which will cause the hairtail to eat very fishy.

HairtailWrapStarch, don't wrap too much starch, just stick a little starch on each side, if you wrap too much starch, the taste of the hairtail will deteriorate.

3.When frying hairtail, put it in at a temperature of 5 percentHairtailIf the oil temperature is too high, the surface of the hairtail will turn yellow for a while, and the meat inside the hairtail is not cooked, if you continue to fry it, it will cause the hairtail to be fried.

Pickled hairtailDon't just add cooking wine to get fishy! Add some of this spice to completely remove the fishy smell and make it more fragrant to eat.

Personal experience

Pickled hairtailIngredients: 500 grams of hairtail, 10ml of cooking wine, 15 grams of shredded ginger, 3 grams of Sichuan pepper, 5 grams of ground chili pepper, 5 grams of salt and pepper, starch, salt, edible oil, and an appropriate amount of white sesame seeds.

Method:1Clean the hairtail first, then wash it and cut it into small pieces for later use.

2.Put the hairtail into a bowl, then add cooking wine, ginger, peppercorns, and salt to marinate for 30 minutes, after 30 minutes, rinse the marinated hairtail, drain and set aside.

3.Then wrap the hairtail in starch, not too much, just stick a little starch on each side.

4.Heat the bottom of the pot, put in an appropriate amount of oil, 5 into the oil temperature, put in the hairtail pieces, fry on medium heat for 2 minutes, fry the hairtail until 8 mature, turn on high heat, and fry the hairtail until golden brown.

5.Put the fried hairtail fish on a plate, sprinkle with an appropriate amount of pepper and salt, chili powder, and white sesame seeds and serve.