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

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.

Prepare 500 grams of hairtail, 75 grams of salt, 5 grams of chopped green onions, 5 grams of rice wine, and 150 grams of salad oil (actual consumption of 50 grams). Cut the hairtail into 5 cm long segments after removing the intestines, removing the head and tail, scraping the scales, and then marinating it with minced ginger, Sichuan pepper powder, large material powder and salt, and adjusting the starch to water and hanging the slurry; Put vegetable oil in the pot and heat it, take out the hairtail segments, put them into the oil pan one by one, fry them slowly until golden brown on both sides, remove them and put them on a plate, and fry the hairtail.

First of all, we should put the hairtail in the pan and fry it, control the water and then put it in the boiling oil pan to fry, so that we can achieve the effect we want, and it will be more perfect to flash in the seasoning we want after fishing.

First of all, the hairtail is pickled, marinated with cooking wine and ginger, and then the batter is also seasoned, so that the fried hairtail is particularly crispy and tender.

Hairtail fish is rich in trace elements, has a good nutritional effect on people's body system, often eat hairtail fish also has the effect of nourishing liver and blood, bodybuilding. Although the fried hairtail reduces some trace elements, the taste is charred on the outside and tender on the inside.

The steps of the method are as follows:

1. Wash the hairtail fish and cut it into small pieces with scissors for later use;

2. Take out three eggs, separate the egg yolk and egg white into 2 bowls, leaving only the egg white, and stir the egg white with chopsticks;

3. Put the cut hairtail pieces into the egg whites one by one;

4. Add an appropriate amount of cooking oil to the wok and cook it over medium heat until it is 7 mature, turn over a small section of the hairtail in the egg white, turn it from medium heat to low heat and gently put it into the oil pan to fry, and be careful that the oil temperature is not too high when frying, so as not to burn the hairtail**;

5. Slowly fry the hairtail, a few to fry, not to be anxious to put too much, the first side of the fried slightly yellow, turn over and fry the other side, when both sides are fried into a slight rolling yellow, out of the pot. until all the hairtail pieces are fried;

Finally, put the fried hairtail on a clean plate one by one, and add a green dish to garnish at the end. The fried hairtail is charred on the outside and tender on the inside.

When frying hairtail at home, don't fry it directly in the oil pan, learn this skill, the hairtail is crispy and has no fishy smell.

Prepare ingredients: hairtail, salt, cooking wine, ginger, salt, cooking oil, starch, flour, eggs and other seasonings. When we buy hairtail, try to buy frozen and fresh hairtail, don't buy frozen, the frozen hairtail is loose and easy to disperse.

Remove the head of the hairtail fish you bought, clean it with water, then use a knife to cut the hairtail into small pieces of about the same size, drain the water, put the cut hairtail into a bowl, put the cooking wine, ginger slices, light soy sauce, salt, green onion, put it in the bowl and stir evenly, marinate the hairtail for half an hour, this step is very important to pickle, one is to remove the fishy smell of the hairtail, and the other is to make the tender meat of the hairtail more easy to taste.

Prepare a large basin, then pour starch and flour into the basin, stir them well, and then prepare a bowl and pour two egg whites into it, remember that it is egg whites, do not pour egg yolks into it, the hairtail wrapped in egg whites will be more tender when fried, put the marinated hairtail fish into the starch and flour first, and then put it in the egg white and dip it, and then you can fry the hairtail.

We use ginger to wipe the pot before frying, so that the hairtail sticks to the pan has a certain effect, pour cooking oil into the pot, ** heating, the oil temperature three layers of heat began to slowly put in the hairtail, remember that the hairtail must be drained after cleaning, if possible, you can use kitchen paper to absorb the water, the hairtail fish is put into the pot and fry slowly over low heat, which can effectively avoid sticking to the pan, do not worry, you can pour a small amount of liquor into the pot, so that the steam can take away part of the fishy smell during the heating process, do not be in a hurry to turn when frying, Fry on one side for about 20 seconds to set, and then gently turn it, it is recommended to turn it with chopsticks. After waiting for the hairtail to be golden on both sides, remove the oil, and then put it into the oil pan and fry it again before it can be eaten. The hairtail that is not fishy and fragrant is thus complete.

DryDeep-fried hairtail is so crispy and delicious:

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

2. Put minced green onion, ginger, salt, white pepper and cooking wine into a bowl of hairtail, mix well, and marinate for 10 minutes.

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

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

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.

7. The finished product is as follows.