How to fry hairtail is fragrant and crispy, how to fry hairtail fish is crispy and crispy

Step 1: First of all, we prepare the ingredients and seasonings for dry fried hairtail: 2 to 3 hairtails, 5 grams of salt, 500 ml of cooking oil, 3 teaspoons of cooking wine, 1 gram of pepper, ginger, Sichuan pepper, and dry starch.

Step 2: Cut the belly of the hairtail with scissors, remove the internal organs of the hairtail, wash it with water, there is a layer of silver oil on the surface of the hairtail, there is a certain fishy smell, you can soak it in warm water to remove, this layer of oil is rich in unsaturated fatty acids, which is beneficial to the human body, and those who do not mind the fishy smell can also be retained.

Step 3: After the hairtail is cleaned, cut into 7 to 8 cm long sections, this can be according to your preference, shorter will be more flavorful, put it in a basin, add salt, cooking wine, pepper, ginger, pepper, and then mix well and marinate for about 20 minutes, so that you can not only remove the fishy but also make the fried hairtail more flavorful.

Step 5: Pour in the cooking oil, when the oil temperature is heated to 60%, put in the starched hairtail segment, change to medium-low heat and fry slowly, fry until the surface of the hairtail is slightly yellow, turn it over, and wait until the hairtail is golden on both sides, you can remove the oil.

After all the fish is removed, wait until the oil temperature rises, then pour in and re-fry for 10 seconds, so that the hairtail will be more crispy, and then remove the oil and then eat.

Ingredients. 2 hairtails.

Accessories. Appropriate amount of green onion flour.

A pinch of pepper A pinch of pepper.

Salt to taste Light soy sauce to taste.

Cooking wine to taste, garlic to taste.

Appropriate amount of ginger Dry fried hairtail steps.

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.The marinated hairtail is coated 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, add the hairtail. (Don't be in a hurry to turn over, wait for a little finalization and then turn over before frying).

5.Remove the hairtail over medium-low heat until golden brown on both sides and place it on kitchen paper to absorb excess oil.

6.Serve on a plate, or continue to make sweet and sour or braised hairtail.

This deep-fried hairtail is fragrant and crispy! Wash the hairtail, marinate it, and fry it in a pan to make a delicious hairtail. Here's how:

Step 1: Wash the hairtail, put aside the belly and take out the internal organs to clean. After brushing, use a knife to cut the back of the fish to marinate it for a while.

Step 2: Put in the cooking wine pepper and other seasonings, and then need to marinate for about 10 minutes.

Step 3: After about 10 minutes, the hairtail will be marinated. After the hairtail is marinated and flavored, we heat the pan with cold oil until the chopsticks are put in and bubble, at this time, you can coat it in flour and put it in the pot.

Step 4: After the fish is put into the pot, the heat can be turned to medium-low heat, which is conducive to the control of the heat. Fry the hairtail until golden brown, then turn over and continue frying.

Step 5: It doesn't take too long to fry the hairtail, you just need to fry the hairtail. And this time is about four or five minutes of frying, and after about four or five minutes, when both sides of the hairtail are golden, it can be cooked!

Precautions: When frying the hairtail, you must control the heat, if the heat is not well controlled, it is easy to cause the old taste of the hairtail meat to be unpalatable!

Here's how to fry hairtail to be fragrant and crispy:

1. You must let the hairtail fish in cold oil to put it in the pot. When frying the hairtail, use hot oil to fry the hairtail directly, and there is no way to fry the hairtail thoroughly, and it is also easier to have problems in sticking to the pan, so cold oil should be used to fry the hairtail.

2. When frying the hairtail, first pour some cooking oil into the pot, add an appropriate amount of sugar, and then put the hairtail into the pot to fry, which will make it easier for the hairtail to adapt to the oil temperature, the oil temperature will slowly rise, and the hairtail will be fried very burnt and crispy. Sugar is added not to make the hairtail taste better, but to reduce the oil temperature and to avoid sticking to the pan when frying the hairtail.

3. There is a very critical point when frying the hairtail, that is, the batter on the surface, it is generally recommended to use sweet potato flour to make the taste of the hairtail better, and after the hairtail is fried for the first time, it is necessary to continue to fry it again, and the hairtail will be fried more crispy and not easy to regain moisture.

Step 11Cut off the head and fins of the hairtail, remove the internal organs and clean it, cut it into sections, add 3 4 teaspoons of five-spice powder, 1 teaspoon of salt, 3 4 teaspoons of sugar, pepper, cooking wine, monosodium glutamate, and sliced ginger to marinate for 2 hours, and use kitchen paper to absorb the water on the surface of the fish.

Crispy five-spice fried hairtail step 22Beat the eggs into a bowl, add flour, baking powder, 1 4 teaspoons five-spice powder, 1 4 teaspoons salt, 1 4 teaspoons sugar and an appropriate amount of water and stir into a crispy fried paste.

Crispy spiced fried hairtail step 33Wrap the crispy and fried hairtail in a hot oil pan and fry it until golden brown on 2 sides.

Crispy spiced fried hairtail step 44Reheat the oil in the pan until it is 8 hot.

Crispy spiced fried hairtail step 55Add the hairtail and fry it again.

Crispy spiced fried hairtail step 66Re-fry for about 30-60 seconds, control the clean oil, remove and put on a plate.

Ingredients: 600g of hairtail

Excipient oil 20ml

Salt 8g cooking wine 10ml

10g of ginger and 10g of pepper

Oyster sauce 10ml

Starch 50g step 1Take the fish to the head and belly, and wash it.

2.Cut into appropriate length segments and make 2-3 knives on both sides of the hairtailAdd cooking wine, salt, and shredded ginger.

4.Add pepper, oyster sauce.

5.Stir well and put in the refrigerator for 30 minutes to taste.

6.Pat on the starch.

7.Heat the oil in the pan for 7 minutes, and fry the fish over medium heat.

8.Blown up on both sides.

9.Remove and dry.

How to fry hairtail? How do you make fried hairtail delicious?

I'll tell you: how to make dry-fried hairtail.

Here are four ways to dry fry hairtail for your reference.

Dry fried hairtail recipe one.

Recipe ingredients: 800 hairtails

grams, ginger 10 grams, Sichuan peppercorns.

5 grams, star anise.

5 grams, starch (pea.

beans) 10 g, salt 5

grams, vegetable oil.

50 grams. Directions:

1.Will take the fish to the intestines、

Remove the head and tail, scrape the scales, wash and cut into pieces.

5 cm long segments, then with minced ginger,

Sichuan pepper powder, large material powder,

Salt and salt, starch water and slurry;

2.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.

Hairtail nutrition: Hairtail fish is rich in polyunsaturated fatty acids, which have the effect of lowering cholesterol;

The scales and silvery-white oil layer of the whole body of the hairtail fish also contain an anti-cancer ingredient thioguanine, which is beneficial to assist ** leukemia, gastric cancer, lymphoma, etc. Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail fish often also has the effect of nourishing the liver and blood, and nourishing the skin and hair and bodybuilding.

Food restraint: Hairtail fish should not be fried with butter and mutton fat; Do not eat with licorice and nepeta.

How to fry hairtail fish crispy and crispy:

Ingredients: fresh hairtail, flour, starch, green onion and ginger, salt, pepper, cooking wine, light soy sauce.

1. Prepare a few fresh hairtails, and clean the hairtails in advance, if there are internal organs and a large amount of dirty things, the fishy smell will be reduced a lot.

2. Wash and cut the hairtail into large pieces, then put it in a bowl, and then marinate it, the pickled hairtail can not only remove the fishy smell well, but also make it more flavorful and fragrant. Add a tablespoon of cooking wine, add an appropriate amount of salt, pepper, then a little light soy sauce, and finally chop some green onions and ginger into it.

3. After the hairtail is caught and mixed evenly, start to marinate, and the marinating time is not less than 2 hours. Then prepare the ingredients for the breading, mix with flour and starch.

4. The ratio of flour and starch is 1:1, add a little salt to it, and stir well. After the hairtail is marinated, scoop it up and wrap it in the powder, not too thick, just a thin layer.

Next, pour oil into the pot and heat it, add the hairtail and fry it over low heat, fry it until golden brown, and then remove it.

5. After all the hairtail fish is fried, continue to heat the oil in the pot, then pour all the hairtail into it, fry it again for about 10 seconds, and then take it out and eat.

Here's how to make the crispy and crispy fried hairtail:

Tools Ingredients: fresh hairtail, green onion, ginger, salt, light soy sauce, cooking wine, pepper, batter, starch, baking powder, beer, salt, peppercorns, cooking oil, pots, plates.

1. Chop the hairtail into 6 cm long sections, cut some green onion segments and ginger slices, put them into the hairtail segments, then add an appropriate amount of salt, light soy sauce, cooking wine, pepper, mix evenly with your hands, and marinate for 1 hour.

2. Prepare a bowl and start to adjust the crispy paste, many people are accustomed to using noodles and eggs, and the taste of this method will be soft and not crispy at all. Remember 3 points to adjust the crispy batter, one is not to use only flour, the other is not to add eggs, and there is no water.

3. Put the pickled hairtail into the crispy paste, stir evenly with chopsticks, wrap it in a layer of crispy finger batter, Shengkai is not too thick or too thin, too thin and easy to get out of the paste, too thick to fry out of the taste hard.

4. Pour an appropriate amount of oil into the pot, put the hairtail fish into the pot after it is hot, leave it alone, fry it for a while, and then turn it over with chopsticks after setting, fry the surface color until it is slightly yellow, and then remove and drain the oil.

5. Raise the oil temperature to seven or eight hot, pour the freshly fried hairtail into it, don't care how long it is fried, just look at the color of the hairtail, and immediately take it out after it becomes golden brown, and it will be pasty if it is fried again.

6. Put the hairtail fish on a plate, sprinkle with your favorite seasonings, such as chili powder, pepper, cumin powder, etc., and you can eat it.

The most important thing to fry hairtail is to coat it in flour and egg whites, marinate it for half an hour, and then fry it twice before it is crispy and delicious.

The fried hairtail is crispy on the outside and tender on the inside, but if novices don't master the skills, it's easy to fry the outside and the inside is not cooked.

01 First of all, clean the hairtail, cut it into suitable sized pieces, and use kitchen paper to absorb the excess water, being careful not to break the skin in the process.

02 Then put the cut hairtail into a bowl, add cooking wine, ginger slices, light soy sauce, salt, chopped green onion, put it in the bowl and stir well, marinate the hairtail for half an hour.

03 The most important step, boil the oil in the pot, when the oil temperature is hot, wrap the hairtail in flour and egg whites and slowly fry it, fry it until it changes color and light yellow, take it out and drain it, wait for a while and wait for the hairtail to cool down, and then fry it again in the pot, this time to fry it thoroughly. In this way, the fried hairtail can be crispy on the outside and tender on the inside, crispy and delicious without fishy.

Ingredients: 2 hairtails. Accessories.

1 small slice of green onions, 1 teaspoon of white pepper, 10 grams of salt, appropriate amount of starch, 4 teaspoons of cooking wine, 5 slices of ginger, 1000 ml of cooking oil.

The preparation of crispy fried hairtail1. Remove the gills and internal organs of the fish, wash and cut into sections, put it in a large bowl, put in the seasoning, mix well and marinate for 30 minutes.

2. Rinse the hairtail fish and dry it with a kitchen paper towel, put it in**sprinkle with starch claws, shake off the excess starch and set aside.

3. Take a deep pot and pour half a pot of cooking oil to heat.

4. Fry the lower hairtail fish until slightly yellow and remove it. Heat the oil in the pan again, then fry the hairtail until crispy, remove and drain the oil.

5. Serve on a plate. <>

6. Picture of the finished product of crispy fried hairtail.

The crispy and delicious hairtail is prepared as follows:Ingredients Tools: 500g of hairtail, 60g of flour, 15g of Huayu pepper, 15g of ginger, 60g of blended oil, 15g of cooking wine, 4g of salt, chopsticks.

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. Use chopsticks to hold the hairtail, and stick the batter on the front and back.

6. Put in the hairtail section, wait for the batter to set and then turn over, put the hairtail in batches and fry it together, and you can fish it out when it is golden brown on both sides.