How to fry the hairtail to make it crispy on the outside and tender on the inside?

If you want to make a fried hairtail that is charred on the outside and tender on the inside, you must control the freshness of the hairtail and the oil temperature.

As we all know, whether a dish is good or not depends on whether its raw materials are fresh or whether the quality has reached a high level, if you want to make the dish more delicious, you must look at the freshness of the ingredients, even if the chef is very skilled, he will feel powerless in the face of rotten ingredients. Therefore, when choosing a hairtail, you must see whether the hairtail is fresh, even if it is frozen, it doesn't matter, because the meat quality of the hairtail itself is very tender, and you must not choose the hairtail that has been thawed repeatedly, because such a hairtail is not fresh at all, and the taste is also very bad.

The second is to look at the method we use when frying the hairtail, we must not put the fresh hairtail in the oil pan when the oil temperature is particularly high, because the fresh fish will be very easy to burn when it encounters a particularly high temperature of oil, which not only does not achieve a crispy effect on the outside and tender on the inside, but also may make the taste of the hairtail very bitter. The best oil temperature and frying method is to fry the hairtail when the oil temperature is less than 100 degrees, turn on a low heat, put the fresh hairtail fish into the oil pan for frying, in the process of slowly frying to a low heat, the fish skin will slowly become very crispy, and when the fish skin turns golden brown, take out the hairtail, after fishing, control the dry oil and wait for cooling.

After the fish has completely cooled down, we will raise the oil temperature again, at this time the oil temperature can become a little higher, and then we put the hairtail down and fry it again, then in this complex process, the tender juice of the hairtail will be locked in the fish, and the outer skin will become more crispy, not easy to become soft when it encounters air, and it tastes like a crispy outside and tender inside.

In this way, the deep-fried hairtail is very delicious whether you eat it directly, use sweet and sour or braised methods.

Wrap it in a layer of starch in advance, then add some breadcrumbs, also pay attention to the oil temperature, and also add some salt to the dough.

When we fry the hairtail, we can wrap it with a layer of starch or a layer of breadcrumbs, and then we must fry the hairtail over low heat, control the heat, and take it out when the hairtail changes color.

First of all, the hairtail is completely cleaned and cut into suitable sections, then the hairtail is put in the hot oil, and then it needs to be fried again, and then the oil temperature must reach about 220 degrees.

I believe that when you usually cook fish and meat ingredients at home, deep frying is often the most commonly used cooking method. Especially some seafood products, such as fried hairtail, are indeed quite delicious, but at the same time, some people do not have a good way to fry the hairtail, resulting in the fried hairtail not only broken skin, but also the fishy smell is heavier, so today I will briefly introduce to you, a family version of the fried hairtail method.

Some of the raw materials needed to fry hairtail are hairtail, ginger onion, lemon juice, salt, cooking wine, cooking oil, starch and so on.

We remove the internal organs of the hairtail, then change the knife into small sections of about 5 cm in length, clean it, drain the water and set aside, pour the hairtail into a container, add an appropriate amount of salt, cooking wine, onion ginger slices, lemon juice for a simple marinade, this step is to better remove the fishy smell of the hairtail.

Marinate the hairtail for about half an hour, then remove it from the water and drain the water, then prepare a basin with an appropriate amount of starch, and evenly coat the hairtail with a thin layer of starch and set it aside for later use.

Add a sufficient amount of cooking oil to heat in an oil pan, wait for the oil temperature to go up to seven or eight percent hot, and then adjust it to medium heat, and put the starchy hairtail section into the oil pan for frying, after putting all the hairtail sections into the oil pot, you can turn it carefully from time to time, so that the hairtail can be evenly heated in the frying process, and the hairtail can be fried to a golden brown state to remove the oil, and the taste of the hairtail fish is more crispy. We can also put the hairtail into the oil pan again, and fry it at high temperature for a while to achieve the desired effect.

The above is the home version of the fried hairtail fish, so that the fried hairtail is crispy on the outside and tender on the inside, which can not only better remove the fishy smell, but also maintain its umami.

If you want to fry the hairtail with a golden brown and crispy texture, you can coat the hairtail with a layer of starch and then fry it in a pan to give it a very crispy crust.

When frying the hairtail, you can wash the hairtail first, and then coat it with a layer of starch, so that the fried hairtail is golden and crispy, and very delicate and juicy.

I think you should wrap the hairtail in a layer of flour and fry it over low heat so that it will be golden brown.

The method of frying the hairtail is as follows:Ingredients: 2 hairtails, appropriate amount of flour.

Excipients: appropriate amount of Sichuan pepper, appropriate amount of ginger, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of blended oil.

1. Prepare the required ingredients.

2. Remove the head and tail of the hairtail and remove the internal organs, clean and cut into sections, add an appropriate amount of salt, pepper, ginger slices, and cooking wine to marinate for about half an hour.

3. Add an appropriate amount of water to the flour to make a batter.

4. Pour oil into the pot and boil the oil until it is six or seven hot.

5. Hold the hairtail with chopsticks and stick the batter on the front and back.

6. Put in the hairtail segments, wait for the batter to set and then turn over.

7. Put the hairtail fish in batches and fry it together, and it is ready when it is golden brown on both sides.

Hairtail is the most common fish in life, and the nutritional value is very rich, ** is also relatively close to the people, so it has been loved by everyone, and many parents tend to make hairtail fish for their children to eat, so fried hairtail is more common, if you want to make the hairtail crispy and delicious is not broken, then you should pay attention to wrapping starch liquid and flour. <>

First, the practice

Hairtail is a very long fish, so when frying hairtail, be sure to cut the hairtail into sections, put it aside for later use, and also remove some internal organs and impurities in the hairtail. At the same time, you should take out a bowl and put some flour in it, you can also put some egg liquid appropriately, stir it, and then put the hairtail next to it one by one, stir, start another pot, add half of the oil to the pot and burn it until 4 5 is hot, you can gradually fry the hairtail, and wait until the hairtail floats on the oil surface to take it out and put it aside to cool. If you don't want to eat it directly, you can also use it for stir-frying for stewing, which is not easy to break, and you can also sprinkle some cumin powder for seasoning.

2. Eat less

Although the hairtail is rich in protein, fried hairtail is a fried food, so you can't eat more, eating too much fried food will affect people's health, and at the same time, it will also make children quickly obese, and it will also make many children appear signs of precocious puberty. Moreover, there are many ways to cook with fish, so parents can cook according to the way their children like to eat, which can not only allow children to supplement the corresponding protein, but also accelerate their children's growth. <>

III. Conclusion

After all, hairtail fish is a kind of seafood, so eating hairtail fish properly can promote children's brain development, in addition, fish is a high-quality protein for children, and hairtail fish is also one of the many fish with fewer spines, so parents can make some hairtail fish for children to eat, which can promote children's brain development.

I think you can choose peanut oil to fry the hairtail, and it is best to take out the fried hairtail in 10 minutes, and before frying the hairtail, you can dip a little egg liquid in the pot and then fry it.

Before frying, the hairtail is covered with flour, then oil is placed in the pan, and then the hairtail covered with flour is fried in oil, and the hairtail is delicious.

You can use some vinegar to make delicious food, so that it will not break when it is fried, and give the fish a better taste.

When making hairtail, how do you fry it so that it is crispy on the outside and tender on the inside?

500 grams of fried fish with hairtail, 100 grams of wheat flour, 50 grams of corn starch, 1 egg, 150 grams of water, 1 tablespoon of cooking wine, 2 grams of salt, appropriate amount of green onion, ginger, 2 grams of five-spice powder, pepper, pepper salt, chili powder, walnut powder to remove the internal organs and black inner membrane of the hairtail, rinse, marinate with cooking wine, salt, green onion and ginger for 30 minutes. Add wheat flour, corn starch, an egg, water and stir into a batter with low fluidity, add five-spice powder and stir, add salt and mix. Because frying with wheat flour does not make it crunchy, but uses katakumi flour to absorb oil after frying, so when you mix wheat flour with kataka flour and put it in an egg, the fried fish will be crispy and soft.

Wrap the batter around the marinated fish and sprinkle with the excess batter. When the oil temperature is 7 hot, add the fish and fry over medium heat. Fry until the surface is slightly yellow, then remove the oil control.

Continue to heat the oil in the pan and fry the fish for 30 seconds, quickly removing the batter from the surface of the fish. Sprinkle salt, pepper, chili powder, and walnut powder on top of such fried fish, and you can eat it directly. If you don't like to eat it like this, you can also cook it again and make it into sweet and sour pork ribs.

It is a child's favorite dish.

In order to soften the outside of fried food, it is necessary to put eggs on the noodles, and in addition to that, I think the most important thing is to hit the fried meat on the back so that the meat can relax, and after frying at high temperatures, the juices inside are locked. When making fried food, dip it directly in starch and fry it. The oil temperature is too high, and the starch gelatinizes.

Not crispy enough on the outside. After putting in the eggs, the starch does not gelatinize easily during frying, maintaining proper elasticity. The hardness of the egg flour in contact with the oil becomes soft, making the flour dough crispy.

Therefore, when making fried food, put eggs in the noodles to not only keep the juice but also the juice.

Explosive fishing. Heat the pan, pour in plenty of cooking oil, heat the oil to medium heat, and fry the slimy fish pieces one by one. Just put it in, don't stir too much first, fry it first and then put it on, then turn it over and continue to fry, let the filling heat evenly on both sides, fry until the color of the filling turns yellow, control the oil and then take it out.

Re-blasting. Screw it into the high heat and let the oil temperature of the pan rise again, by the way, use the oil to skim off the residue in the pan, and after the temperature rises again, put the fried fish back into the pan and check it again. If it is so complex, the hairtail will become more golden and crispy, and it will be delicious and non-greasy.

Fry over high heat for 20 seconds, until the color turns golden brown, control the oil, and then remove.

If you want to be crispy on the outside and tender on the inside, you may need to fry it for a while, and then you can spread some flour and sauce on the surface of the hairtail, and then you can also cut two knives on the hairtail, so that the fried hairtail will definitely be delicious.

Coat the marinated hairtail in flour. Put it in a pan that is hot for seven or eight minutes and fry it. Be sure to fry them one by one. Fry until golden brown, then remove and then re-fry for the second time.

When making hairtail, be sure to marinate it with seasonings in advance, so that it is more flavorful, and properly wrap some egg whites and starch, so that the fried hairtail will be crispy on the outside and tender on the inside.

First of all, the hairtail is cleaned, the surface is coated with a layer of egg wash, and then it is also coated with a layer of flour, and it must be fried twice.

Before we make the hairtail, we must marinate it for half an hour, then coat it with a layer of starch and then put it in the oil pan to fry it, so that the hairtail is crispy on the outside and tender on the inside.

When making hairtail, you can first wrap the hairtail with egg liquid and flour, so that the smashed hairtail will be crispy on the outside and tender on the inside.

Many people like to eat fish, especially hairtail fish, many people like to eat, and the method is simple and fried directly on the pot is a delicacy. But some people are fried very crispy and tender, and even shark fin can be chewed directly, but there are also people who are fried very skinny, today I will teach you 3 tips to learn that everyone will make a crispy dry fried hairtail. Put the wok on the fire, add 1 kg of salad oil and burn until it is hot, put in the hairtail, fry until the color is golden brown, and remove the oil; Blanch 20 grams of diced shiitake mushrooms and diced winter bamboo shoots.

Hairtail is one of the four major seafood products in China, and it is also a very common ingredient. There are various ways to make hairtail, you can steam, braised it, dry braised it, sweet and sour it, etc., basically you can do what you want. The meat of the hairtail fish is delicious, but unfortunately it is dead when it sees the light, and it is not fresh to see it, and the common ones on the market are frozen.

Now that the logistics is developed, there are also chilled ** in the mainland, although ** will be much more expensive, but the taste is more than a little fresh. The processing of the hairtail is very important, choose the fat and wide hairtail, get rid of the black film or not particularly fishy, the surface of the hairtail is not deep cut flower knife, to use high wine, pepper, salt, green onion and ginger slices to marinate for half an hour, and then shoot on the starch fried.

First prepare the materials: hairtail, green onion, ginger, garlic, cooking wine, light soy sauce, salt, pepper, pepper, flour, after preparation, clean the hairtail, remove the head and tail, clear the internal organs, cut into pieces after processing, put green onions, ginger and garlic, cooking wine, light soy sauce, salt, put pepper and peppercorns in the hairtail pieces, marinate for about half an hour, wrap the surface of the pickled hairtail with a layer of flour, prepare a wok, add oil to heat, put in the hairtail and fry it until it is set, turn it over and continue to fry until the surface is golden and then take it out. Use a kitchen paper towel to absorb the surface oil. <>

Thank you for the invitation, first of all, I am not a chef, I will only do a simple method, but it tastes delicious. First, wash the hairtail and cut it into 5 or 6 cm pieces, and then marinate it with seasonings (five-spice powder, pepper), white sugar, salt, and cooking wine for about 20 minutes, then heat the oil, heat the oil, and put the beaten eggs (flour can also be used) on the pickled fish dumplings into the oil pan and fry them until they are cooked.