When frying hairtail, how do you fry it to make it crispy and delicious?

As a saltwater fish, the hairtail is delicious when fried in oil, and the delicious braised flavor makes it taste nothing better, and it is a must-have "hard dish" for the New Year's holidays.

The most common way to make hairtail is to fry it dry, and it doesn't require any great kitchen skills to make the meat firm, golden brown and crispy. However, when you fry the hairtail, it is easy to fall apart, and it is very easy to stick to the pan, which is really a headache. Today, the chef of the hotel will teach you a trick, no need to wrap egg liquid or starch paste, to ensure that the hairtail made is golden and crispy and non-stick pan, the skin is intact and more delicious, whether it is braised or sweet and sour, it is super delicious.

Step 1: The processing process of the hairtail.

When you buy a hairtail, you need to remove the fins and the inedible head and tail parts, and then remove the internal organs. Rinse the cleaned hairtail with clean water. Wash the hairtail to control the moisture, smear a layer of salt on the hairtail, marinate for half an hour, and marinate the hairtail to absorb the flavor.

When the marinating time is up, the hairtail is placed in a ventilated place and the moisture on the surface of the hairtail is thoroughly dried. After thoroughly drying the hairtail, it will not stick to the pan when it is fried.

Step 2: The frying process of the hairtail

After the water on the surface of the hairtail is completely dried, cut the hairtail into 5 cm pieces with a knife and fry them in the pan. Preheat the pot, after the pot is heated until it smokes, add a small amount of cooking oil and green onion and ginger, burst the green onion and ginger over high heat, then turn to medium heat, and fry the prepared hairtail in the pan.

1. Whether it is fried hairtail or fried hairtail, you must wait for the oil temperature to be above 6 before frying in the pan, do not turn the hairtail after the fish is in the pot, and fry it until the hairtail is set, and then turn it over, so that the hairtail will not stick to the pan.

2. Before frying the hairtail, be sure to blow the skin completely dry, so that when frying, the skin of the hairtail can be kept very intact in the oil, and it will not stick to the pan at all, and the oil used to fry the fish will be very clean and can be reused.

It can be seen that the skin of the fried hairtail is very complete, not only does not stick to the pan at all, but also can maintain the most delicious flavor of the hairtail to the greatest extent, and the meat is more compact, simple and easy to make.

Cut the cleaned hairtail into 2cm pieces, pour in cooking wine, salt, ginger, and green onion and marinate for 15 minutes to let the hairtail taste in.

After marinating, take it out, put it in the egg mixture, dip it in a thin layer of egg mixture, and then put it in the dry starch and dip it back and forth.

Pour vegetable oil into the pan, the oil temperature is hot, put in the hairtail, keep the heat low during the frying process, fry one side and then turn it over, both sides are crispy and golden, you can get out of the pot.

1. Wash and cut the hairtail into pieces, put it in a basin, and marinate it with salt and a small amount of white wine and ginger slices for about 20 minutes.

2. Drain the marinated hairtail.

3. Mix eggs, starch, flour, five-spice powder, pepper and a pinch of salt into a paste and set aside. (If it's too troublesome, it's good to buy a bag of ready-made crispy fried noodles in the supermarket to make a paste).

4. When the oil in the pot is boiled until it is hot, put in the hairtail fish with a good paste and fry it in the oil one by one until golden brown.

5. Arrange and sprinkle with a little salt and pepper noodles.

Sit on the oil spoon on the hot fire, add oil, stick a layer of flour on both sides of the fish, add oil from the pot, fry it on medium and low heat until it is golden brown on both sides, take the stir-fry spoon and heat it on the hot fire, add lard, fry the ingredients, green onions, ginger and garlic spoons; Add cooking wine, vinegar, soy sauce, broth, sugar, monosodium glutamate, refined salt, add fish and boil; Cover with a lid, turn to a slight heat and boil until cooked enough to reduce the juice, pour sesame oil out of the spoon and put on a plate.

I think if you want to make the hairtail crispy and delicious, we can apply some starch to the body of the hairtail before putting it in the pan. In this way, the original flavor of the hairtail fish is not lost too much, and the crispiness of the fish is guaranteed.

Whether the hairtail is fried or fried, it should not be easy to disperse when it is done, but I personally love to fry and eat hairtail, so I will share with you a few steps of my fried hairtail.

Braised hairtail] <>

Ingredients: 1000 grams of hairtail, a green onion, a piece of ginger, 4 cloves of garlic, a little salt, a few peppercorns, 2 tablespoons of sugar, cooking wine.

2 scoops. Cooking steps:

Step 1Wash the fish and remove the scales, then remove the internal organs, and clean the belly.

Step 2Dry the hairtail with a kitchen paper towel and cut it into evenly sized pieces, step 3Then prepare some flour and wrap both sides of the hairtail in a thin layer of flour, and the excess flour must be shaken off, otherwise it will be glued when it is fried.

Step 4Pour half a bowl of oil into the pot, and then when the oil temperature is 5 hot, put in the fish pieces, wait for the fish pieces to fry for 2 minutes, move the pot and then turn over when it can slide, do not put it in and turn it over, slowly fry over low heat until golden on both sides, step 5Fry until so golden brown remove and drain the oil, step 6

Remove the hairtail pieces and place them on kitchen paper to blot off the excess oil, step 7Leave the bottom oil in the pot, add Sichuan pepper, star anise, green onion, ginger, garlic and stir-fry until fragrant, <>

Step 8Put the hairtail in and sprinkle with 2 tablespoons of sugar, step 9Add a pinch of salt, step 10Then pour an appropriate amount of vinegar along the edge of the pot, cover the pot and simmer for 10 seconds, so that the aroma of vinegar can penetrate into the hairtail more evenly, (vinegar can achieve the effect of removing the smell and improving the freshness).

Step 11Then add 3 scoops of light soy sauce, step 12Put in 1 tablespoon of cooking wine, (cooking wine and liquor can be fishy and fresh).

Step 13Then pour in an appropriate amount of boiling water to cover the ingredients, boil over high heat, then turn to low heat and simmer for 5 minutes, then change to medium heat and pour the soup on the hairtail with a spoon, keep watering so that the hairtail can be more flavorful, watering for about 5 minutes, step 14Finally, you can accept the juice on the fire, the color is very bright and attractive, everyone needs to pay attention to these two points;

First, don't flip the hairtail right away when you fry it until it's time, because the shovel is cold, and the hairtail will stick to it so that the meat will break. Second: Be sure to put hot water or boiling water when cooking again, so that the fish does not smell fishy.

Second: it is best to recommend that everyone use a non-stick pan so that it is more convenient. If your wok is iron, teach everyone a little trick is to rub the bottom of the pan with ginger and then pour in the oil, appreciate the oil, the oil temperature is higher, about 7 into the heat, and then fry to the time do not adjust the heat at any time, to avoid pasting the pan.

Third: Wash and dry the hairtail, and use a paper towel to absorb the water for insurance. Another option is to coat it with flour so that it doesn't crumble easily due to the presence of water. Put oil in a pan, heat it, fry the fish, turn the noodles in the middle, fry until golden brown on both sides, and set aside.

I think it's better to eat the hairtail by deep-frying, prepare the fresh hairtail and marinate it in cooking wine and ginger slices, then put in some pepper, five-spice powder, salt, light soy sauce, chicken powder, beat in an egg, add a small amount of flour, stir well, and then put it in a pan and fry it.

It's delicious when fried. Don't fry it too hot. Keep it evenly on low heat, so that the fish does not fall apart easily and has a very good taste.

Put an appropriate amount of flour in a basin, dilute it with water, add eggs, add salt, and stir well. Soak the hairtail in egg flour, cut the green onion into sections, and slice the ginger for later use. Then put an appropriate amount of oil in the pan, and when the oil is ready, put the wrapped hairtail into the pan and fry until golden brown on both sides.

Finally, pour in hot water, add a little soy sauce, Sichuan pepper and other seasonings, cover the pot and simmer for three minutes.

The specific steps to make the fried hairtail are crispy and delicious as follows:Ingredients: Hairtail.

Excipients: oil, salt, ginger, shallots, cooking wine.

1. Wash the hairtail, prepare green onions, ginger slices and cooking wine.

2. Cut the hairtail into sections, add Lu Hong, add salt, cooking wine, green onion and ginger, mix well, and put it in a sealed container and refrigerate it overnight.

3. After that, pick up the hairtail and rinse it and put it in a cool place to dry the surface moisture.

4. Pour oil into a hot pan, heat the oil temperature for 7 minutes, add the hairtail, fry the potatoes until golden brown on both sides, then turn off the heat and remove from the pot.

5. It can be used when the number of shots is out.

Prepare fresh hairtail, green onions, ginger, salt, light soy sauce, white vinegar, five-spice powder, and starch.

1. The hairtail on the market is all frozen hairtail, first put it in clean water and soak it for 1 hour, chop off the head and tail after thawing, cut off the stomach to remove the internal organs, remember that the black film should also be torn off, there is also a great fishy smell, which will affect the taste of the hairtail.

2. After processing the internal organs, chop the hairtail into small sections, soak it in water for 20 minutes, rinse it after soaking in blood water, and drain the water.

3. Put the hairtail into a basin, pour in a tablespoon of white vinegar, stir evenly with your hands, and let the marinade run for 10 minutes. The main component of the fishy smell is trimethylamine, which is alkaline wax feng, which can react with acid and marinate it in white vinegar for a while, which can effectively remove the fishy smell. After 10 minutes, rinse the hairtail with clean water, drain the water, and make a flower knife on the hairtail.

4. Cut some green onion slices and ginger slices, prepare a handful of Sichuan peppercorns, put them into the hairtail, add a spoonful of salt, a spoonful of cooking wine, and a spoonful of light soy sauce, mix evenly by hand, and marinate for 20 minutes, which has the effect of removing fish, increasing fragrance and flavor.

5. Pickled hairtail fish with chopsticks, remove excess seasoning, dry the surface, if you are in a hurry, wipe dry with kitchen tissues, in short, there can be no water on the surface of the hairtail.

6. Prepare a bowl of dry starch, put the hairtail section in it and dip it, so that each hairtail section is coated with a layer of dry starch, and then you can fry it in the pan.

7. Pour an appropriate amount of oil into the base of the frying pan, burn it over low heat until it is hot, put the starched hairtail segment into the pot, fry it for a while on low heat, turn it over after one side is set, and fry both sides until the color is golden brown.

8. Put the fried hairtail fish on a plate, sprinkle pepper salt, cumin powder, pepper powder, chili powder and other seasonings according to personal taste, and then sprinkle some chopped green onions, and you can eat it, ensuring that the outside is crispy and tender on the inside, tender and delicious.

9. The fried hairtail can also be made into braised flavor, adjust a bowl of sauce, cut some chopped green onions, minced garlic and ginger into a bowl, add salt, cooking wine, sugar, light soy sauce, starch, water, stir well with chopsticks, pour into the fried hairtail, simmer for 3 minutes, and the soup can be out of the pot after it is rich.

Summary of skills] When frying hairtail, pay attention to these skills.

1. Use white vinegar to remove the fishy smell, the fishy smell is trimethylamine, and the acidity of white vinegar can be neutralized and the fishy smell can be removed.

2. The hairtail fish should be marinated, which can remove the fishiness, increase the flavor and taste.

3. The hairtail fish can not have water, but also be coated with a layer of starch, so that it can not stick to the pan and do not lose the skin.

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.

How to fry hairtail:

Ingredients: 2 hairtails.

Excipients: 1 teaspoon pepper, 1 tablespoon cooking wine, 1/2 onion, 1 teaspoon salt.

Specific steps: 1. Clean up the hairtail fish, cut it into small sections, and draw two mouths diagonally on each section of the fish.

2. Chop the onion and put it in the hairtail, add salt, pepper and cooking wine and mix well and marinate for half an hour, remember to turn it in the middle, if it is packed up at night, you can refrigerate it overnight, so that it is the most flavorful.

3. It is best to use a non-stick pan, heat the pan to heat the oil, and you can put a little more oil.

4. Put in the hairtail section, fry it over high heat first, do not move, and turn it over after the surface of the hairtail section is burnt.

5. Fry the hairtail on both sides and then change to low heat and fry slowly for about 5 minutes, and the hairtail pieces will become crispy.

6. Finished product drawing:

Tips for picking a hairtail:

1. Take a look at its color first. If the hairtail has not been frozen for too long, it will be grayish-white or silvery-gray in color. However, some may be frozen for too long, and it will take on a yellow color, so you must not buy such a hairtail again, because the fat on its surface is oxidized, so it will show such a color.

2. You can smell its smell, if you smell its fishy smell is very strong, or there is a rancid smell, don't buy this kind of hairtail, the hairtail fish are frozen, so it may not be seen from the surface that it has begun to rot, so at this time the judgment of the taste is very important.