How can novices fry hairtail at home beautifully and crispy?

Novices can marinate the hairtail before frying it at home, and then coat it in cornstarch and fry it. In the process of frying, it is necessary to pay attention to re-frying, so that the fried hairtail will be both beautiful and crispy.

Socio-economic development is getting faster and faster, our living standards are also constantly improving, many people's table will appear on the table of this kind of food, when frying hairtail, some people fry it out softer and glutinous, not crispy at all, after the first frying, you can first cool the hairtail, and then put the fish into it in the state of high temperature oil, which can better protect the taste of hairtail.

1. How should hairtail fish be pickled?

As we all know, before the hairtail is fried, it must be pickled first, after the hairtail is cleaned with water, put in an appropriate amount of salt, cooking wine, chicken powder, pepper, and green onion, ginger shreds, onion shreds, and fully stir evenly before pickling, in the process of pickling, we can put on gloves on both hands for massage, so that the hairtail can fully absorb the deliciousness of various spices, to achieve the purpose of removing the fish, so that the fried hairtail will be more delicious.

2. Coat the hairtail in cornstarch.

As we all know, it will be easier to form after the hairtail is stained with starch, and before the corn starch is wrapped, all the water on the hairtail must be used in the pool to prevent absorption, so as to better avoid the phenomenon of lumps and ensure the taste of the hairtail. Corn starch can be sprinkled with an appropriate amount of sugar and salt before making it to achieve the purpose of withdrawal.

3. Re-fry the hairtail.

Deep-fried hairtail must take a higher temperature, which can make the hairtail more rapid forming, in the second time to fry the hairtail, it must be fried slowly with low heat, so that the fish can be fried into a golden and crispy appearance, I hope everyone can understand the relevant knowledge in advance before frying the hairtail, and should also pay more attention when eating hairtail, as we all know that there are a lot of fish bones, for the family with children and people who are allergic to seafood, we must stay away.

First of all, you need to choose fresh hairtail, wash the hairtail, use a food paper towel, drain the water and put it in a non-stick pan and slowly fry it over low heat until golden brown on both sides.

It is probably necessary to spread some eggs on top of the hairtail, and then spread some flour, less and not too much, and then put it in the oil pan to fry, so that it will look crispy and delicious, and the appearance will be more beautiful.

Pan-fried hairtail is very delicious, and in the process of making it, you should first clean it, remove the black hole in the middle, and then cut it into evenly sized segments and marinate it before frying.

Pan-fried hairtail is a home-cooked dish, the main ingredients are hairtail, the seasoning is peanut oil, salt, flour, etc., made by frying in a frying pan, this dish is characterized by dispelling wind, killing insects, and tonifying the spleen and stomach.

Ingredients: hairtail, cooking wine, green onion, garlic, chili, cooking oil, Sichuan pepper, light soy sauce, salt, pepper.

Steps: <>

Step 1: Cut off the head, tail and fins of the hairtail, remove the internal organs and black membrane, wash and cut the appropriate length and short segments.

Step 2: Add shredded ginger, shredded green onion, cooking wine, pepper and a pinch of salt, mix well, and marinate for more than 30 minutes.

Step 3: Shred the green onion and ginger, slice the garlic, and cut the chili pepper.

Step 4: Add a little cooking oil to the pot, heat until it is 50% hot, put in the hairtail one by one, and fry over medium-low heat until slightly yellow on both sides.

Step 5: Pour a little cooking oil into the pot, add shredded green onion and ginger, garlic slices, chili pepper and Sichuan pepper and stir-fry until fragrant.

Step 6: Pour in the hairtail and stir-fry evenly, drizzle with a little light soy sauce, and continue to stir-fry a few times.

Tips: Because everyone's taste standard is different, there is no specific amount of seasoning, and you can grasp it according to your own feeling when cooking.

When frying hairtail, you can wrap a layer of flour or egg liquid, so that it can be crispy on the outside and tender on the inside.

Hairtail is a kind of sea fish that tastes very good, and it is usually cut into sections and then fried and eaten, but many people are prone to over-frying the hairtail when frying the hairtail, because the scales of the hairtail are very thin, so it heats up very quickly, and the following is a summary of some ways to prevent the hairtail from being scorched.

In fact, you can coat the surface of the fish with a layer of flour when frying it. The flour on the surface of the hairtail can play a good role in heat insulation, even if the oil temperature is very high, the final fried fish will be charred on the outside and tender on the inside, which can best retain the umami of the hairtail.

Cuttlefish is a fishy marine fish, and the egg liquid can not only make the meat of the hairtail more tender, prevent the hairtail from being fried too firmly, but also play a role in removing the fishy smell of the sea fish to a certain extent.

As mentioned earlier, the scales of the hairtail are very thin, so the fish is easy to fry, so when frying the hairtail, you must pay attention to controlling the oil temperature, so as to ensure that the hairtail is charred on the outside and tender on the inside, and the control of the heat is very important no matter what kind of dish you fry.

In addition to controlling the oil temperature, you should also pay attention to turning over when frying the hairtail, you can't rush to turn it at first, and you can't turn it over until one side is fried until it is golden brown, otherwise the meat of the hairtail will be easily torn apart, which will not only affect the taste but also lose the appearance.

In addition to the above methods to make the fish charred and tender inside, you can also start with tools, such as using a non-stick pan and oil that is not easy to burn, such as hairtail, a very tender fish should be turned over as little as possible when frying, to ensure the integrity of the fish in order to make it taste the best.

Wash the hairtail and cut it into pieces, add shredded ginger, tangerine peel, peppercorns, salt, cooking wine, and white wine to marinate, then evenly cover the top of the hairtail with flour, heat the oil in the pan and pour the pickled seasoning into the pot and fry until fragrant, remove the residue, and then put the covered hairtail into the pot to fry, these two sides are golden and fished out, so that the fried hairtail is crispy on the outside and tender on the inside.

When making hairtail, be sure to fry it in oil in advance, and then you can wrap it in a layer of starch on the outside, the heat is not too big, the frying time is not too long, and you can choose peanut oil when frying.

Wash the hairtail, put in the cooking wine, green onion and ginger slices to marinate, then put the hairtail into the starch and roll it around, add oil to the pan and put in the hairtail, turn the noodles once in about two minutes, remember to fry slowly over low heat.

Cut the hairtail into small pieces, put it on a plate, add an appropriate amount of cooking wine, Sichuan pepper powder, marinate for about half an hour, heat the oil, and fry the hairtail in the oil pan until golden brown.

First, the hairtail is marinated for an hour, and then fried in a pan to make it crispy on the outside and tender on the inside, and it is very delicious.

Here's how:

First of all, it has no scales, no need to scrape hard, and secondly, its internal organs are not much, and it is easy to clean up, but the treatment of the hairtail fish should be like other fish, to remove the black film, rinse it with running water, and you can proceed to the next step, if you mind the silver film on the surface of the sail fish, you can use a knife to gently scrape it, if you don't mind it too much, you can leave it alone, as long as the surface is cleaned, the silver film can be eaten, It is also a highly nutritious substance, don't know. Use a knife to cut the hairtail into small pieces and put it in a bowl, add a spoonful of cooking wine, some ginger shreds, some green onion shreds or chives segments, and catch the hairtail directly in the pot, so that these ingredients and the hairtail fish are fully mixed, and catch them for a while to effectively remove the fishy. After cutting, put it into a clean bowl, re-add fresh shredded ginger and green onions, add salt, light soy sauce and mix evenly, marinate for half an hour, some people are used to putting a lot of ingredients into it when they do this step, in fact, they don't need it, the simpler the better, so that they can eat the aroma of hairtail.

Put a little dry flour in the empty plate, put the cleaned hairtail into the flour and wrap it, and gently knock it after wrapping it to remove the excess flour, if there is too much flour sold by the core, it will not only fall into the pot, so that the oil will appear mushy, and it will affect the taste of the hairtail, so a thin layer is good. Heat the frying pan and pour in a little oil, because you want to fry the hairtail, so the amount of oil should not be too much, after the oil temperature rises slightly, put the hairtail into the pan, fry for a while on one side to set, and then turn over and fry the other side, until it is golden on both sides and has a crispy feeling. When marinated, remove the hairtail and put it on a plate, using a kitchen towel to absorb the juice from the surface of the hairtail.

After a few minutes of grasping and kneading, marinate for another ten minutes, rinse it with water when the time is up, take out the hairtail and cut it with some knife edges, which is easier to marinate and taste.

1.The main ingredient of this dish is the hairtail, so it is recommended to choose a large one, which has more meat and is more refreshing to eat. The second is some commonly used seasonings, so that they can make a good taste.

When you buy hairtail, let the boss handle it, which can save a lot of trouble. Cut the purchased hairtail into sections, wash it, drain it, and put it on a plate for later use.

2.After the hairtail is processed, the marinated ingredients are prepared. Probably these are the ones in **, put in a container, and you also need a little liquor.

3.Put all the ingredients in the hairtail slices, wash the orange peel and tear it into small strips, so that the flavor can be better played.

4.You also have to pour a few drops of liquor, not too much, just a little bit, so that it can not only get rid of the fishy, but also taste better with the aroma of wine.

Materials. Hairtail fillet 400g

20g shredded green onions

Ginger shreds 15g

Sichuan pepper 5g star anise 2 pcs.

Pepper 5g

Salt 5g cooking wine 5g

Flour to taste.

Oil to taste. Steps: <>

1. Wash and drain the hairtail, and be sure to remove the internal organs and black membrane in the stomach, because it is very fishy and smelly.

2. Cut the fish into sections for later use, equal width.

3. Add Sichuan pepper, star anise, ginger and garlic, cooking wine, a small amount of salt and pepper, mix well, and let stand for more than 40 minutes.

4. Absorb the water with kitchen paper, fill the bowl with an appropriate amount of dry starch, and dip the two sides of the hairtail segment with starch.

5. Medium heat and large frying. While one side is not fried, do not turn it over frequently to avoid the hairtail falling apart.

6. Fry until golden brown on both sides.

There are two ways to fry hairtail, one is without flour, and the other is with flour, the difference is that the flour is needed, and then some suitable seasonings are added.

First of all, the simplest way to dry fry the hairtail, is not with flour practice, in our country will be more popular in Zhejiang such a way to eat, the processed hairtail directly cut into segments, and then marinated with green onion and ginger cooking wine until there is no fishy smell, after pickling, you need to wash all the taste with water, drain the water and put it into the oil pan to fry slowly, it should be noted that the oil can only be just over the bottom of the pot, otherwise it is not "dry fried hairtail" but "fried hairtail".

After the dry fried hairtail of this method is done, it does not need to be processed in any way, and it can be eaten directly with chili powder, or it can be dipped according to your own taste. In addition to Jiangsu and Zhejiang, some residents of Yunnan Province also like to do this, Yunnan Province has a special "dipping spicy", directly dipping and eating can feel the spicy and spicy taste.

Secondly, the "dry fried hairtail" with flour is more complicated, and it is also necessary to cut the processed hairtail into segments, and then use a three-piece set to remove the fishy smell, which is also very important. In the process of pickling, the slurry can be modulated according to the proportion, which is generally to ensure that the slurry can be hung on the hairtail, and the proportion can also be adjusted.

In addition, the method of bringing flour needs to be fried first, and after hanging the batter, put the hairtail into the oil pan and fry it until it is slightly browned, and then take it out to control the oil after all the frying.

Finally, leave some bottom oil in the pot, you can use tomato sauce and sugar to boil sweet and sour sauce and then fry it slowly over low heat, if you like sour and spicy taste, you can put in some aged vinegar and chili powder to fry slowly, wait for the hairtail to completely taste before eating, you can cut some small chives and put it in, which can add some layers to the hairtail, and can also reduce the greasy feeling, and this practice is more popular in the Northeast.

First, soak the hairtail in salted water for half an hour, which will remove the excess salt. Then remove and dry; Pour an appropriate amount of oil into the pan, fry the hairtail over low heat until golden brown on both sides, and finally add chili, salt, light soy sauce and oyster sauce and stir-fry evenly.

After washing the hairtail, blanch it in water, rub some salt and cooking wine, and marinate the hairtail in oyster sauce and soy sauce for 20 minutes, then coat the hairtail with starch and fry it in an oil pan. After frying until golden brown on both sides, it can be taken out of the pan, and a layer of five-spice powder is sprinkled on top before eating.

The hairtail is processed in advance, marinated for about half an hour with various cooking wine, the marinade is poured, and dry flour is added. Pour a little cooking oil into the electric baking pan, put the hairtail into the electric baking pan and fry it on both sides until golden brown.

1. Ingredients: 1 large or 2 small hairtails, appropriate amount of salt, ginger can be omitted.

2. The hairtail fish should be washed with a broken intestine, the outer hairtail fish needs to scrape the scales, and the inner hairtail fish should retain the scales.

3. Gently wipe the surface of the kitchen paper and cut it into about 5cm sections, smear an appropriate amount of salt on the front and back, you can lick it lightly to try the taste, it can be slightly saltier than usual, and marinate for about 2 hours.

4. Hold off the salt water at the bottom, put the average size of the hairtail segment in a hollow basket, and place it in a ventilated and cool place to dry it overnight or in an afternoon until the surface is crusty and non-sticky;

5. Scratch the surface of the most fat fish segment, put oil in a hot pan, heat the oil to a higher temperature than the usual stir-fry and then put the fish segment in batches, so as to retain the integrity of the fish skin to the greatest extent, do not rush to turn over, and then turn over when it is golden around, and it is enough to turn it over once;

6. Drain the oil and remove it, which can be eaten dry or dipped in rose Zhejiang vinegar.