How do you make dry fried hairtail? How to make dry fried hairtail

The method of deep-frying hairtail is as follows:1. First of all, add the hairtail to warm water to thaw, and shred the green onion and ginger into a bowl.

2. Add salt, pepper, five-spice powder, and an appropriate amount of cooking wine to the bowl and stir well.

3. Marinate for 30 minutes, add an appropriate amount of flour to the bowl, add water and stir well.

4. Put the hairtail into a bowl and evenly coat the batter, and the oil temperature is 6 to hot.

5. Fry the hairtail until golden brown on both sides, and the delicious fried hairtail can be ready.

Dry fried hairtail Ingredients: 500g hairtail

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

Method: 1Wash the internal organs of the hairtail, cut off the head and tail slightly, and cut into sections.

2.Pour in some cooking wine (a little more doesn't matter), cut the green onion into sections, add some ginger, and put less salt. Stir well to combine.

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

Features: Fresh and delicious.

Things to look out for:

1. First of all, it is necessary to ensure that the oil temperature is high enough, and if the oil temperature is low, there will be fish skin sticking to the bottom of the pot.

2. After the oil temperature reaches the temperature, the fire should be wrung small, the fire is too strong, the fish will be fried too dry, and it will soon become mushy.

3. After frying, if you want to boil the fish, you must pour hot water, if you add cold water, there will be a fishy smell after boiling.

1. Wash the hairtail, cut it into 5 cm long sections, you can change the knife appropriately on the fish surface, smear the salt, and let it for more than ten minutes, it will kill some water.

2. Chop some chopped green onions, ginger and garlic, and prepare some flour.

3. Heat a large spoon, pour oil, just make less oil, about two rice spoons, low heat, the fire surface is equivalent to the oil surface 4. After the oil is boiled, put it in the onion, ginger and garlic fryer.

5. Dip the hairtail fish on both sides and put it into the oil one after another.

6. Turn over with chopsticks or a shovel and fry until golden brown before eating.

7. After the pot, if there is not much oil left, it can also be poured into the fish plate to make it more fragrant, otherwise it should be stored separately 8. I personally think that the hairtail fish tastes better when eaten with rice.

I've seen it, it's good, I want to do it too.

I like to eat dry fried hairtail the most, and every time I make it, I have a disc

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.

I like to eat dry fried hairtail the most, and every time I make it, I have a disc

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.

I like to eat dry fried hairtail the most, and every time I make it, I have a disc

The method of frying the fish with regret is as follows:1. First of all, add the hairtail fish to the warm water to thaw, and shred the green onion and ginger into a bowl.

2. Add salt, pepper, five-spice powder, and an appropriate amount of cooking wine to the bowl and stir well.

3. Marinate for 30 minutes, add an appropriate amount of flour to the bowl, add water and stir well.

4. Put the hairtail fish into a bowl and evenly coat the batter, and the oil temperature is 6 to heat.

5. Fry the hairtail until golden brown on both sides, and the delicious fried hairtail can be ready.

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.

Main raw materials: 600 grams of hairtail, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of cornstarch, appropriate amount of green onion, appropriate amount of shredded ginger, appropriate amount of edible oil, appropriate amount of chili powder.

1. Cut the hairtail into segments with scissors; And use a kitchen paper towel to absorb the water, and pay attention to wipe the moisture in the fish belly clean.

2. Sprinkle a sufficient amount of salt and five-spice powder and grasp well; Then pour in the green onion and ginger shreds, and grasp it thoroughly.

3. Put it in a breathable filter basket to dry the epidermis.

4. Before frying, wrap the hairtail on both sides with cornstarch.

5. After heating the oil pan, fry over low heat until slightly yellow.

6. Finally, turn on medium heat and fry again, and the surface can be golden yellow.

7. Finished product diagram of dry-fried hairtail.

Summary. Dry-fried hairtail can be more delicious in this way:1

First, use fresh hairtail, wash and wipe dry. 2.Marinate the hairtail in lightly salted water for about 10 minutes to remove the blood and drain the water.

3.Pour the flour over the hairtail and knead the flour repeatedly until it fits well to the surface of the hairtail. 4.

Put the hairtail into the oil pan and fry it, usually until the surface is golden brown and cooked thoroughly. 5.Put the fried hairtail on a plate, drizzle with an appropriate amount of vinegar sauce to taste, and enjoy.

Notes:1It is best to use fresh hairtail fish to ensure the freshness of the ingredients.

2.The surface of the hairtail must be wiped dry to prevent water from affecting the frying time and taste. 3.

When frying, the temperature should be controlled to ensure that the hairtail is golden on the surface and cooked on the inside. 4.After the hairtail is fried, it can be drizzled with an appropriate amount of vinegar sauce to increase the taste.

I'm still a little confused, can you be more detailed?

Dry-fried hairtail can be more delicious in this way:1First, use fresh hairtail, wash and wipe dry.

2.Marinate the hairtail in lightly salted water for about 10 minutes to remove the blood and drain the water. 3.

Pour the flour over the hairtail and knead the flour repeatedly until it fits well to the surface of the hairtail. 4.Put the hairtail into the oil pan and fry it, usually until the surface is golden brown and cooked thoroughly.

5.Put the fried hairtail on a plate, drizzle with an appropriate amount of vinegar sauce to taste, and enjoy. Notes:

1.It is best to use fresh hairtail fish to ensure the freshness of the ingredients. 2.

The surface of the hairtail must be wiped dry to prevent water from affecting the frying time and taste. 3.When frying, the temperature should be controlled to ensure that the hairtail is golden on the surface and cooked on the inside.

4.After the hairtail is fried, it can be drizzled with an appropriate amount of vinegar sauce to increase the taste.