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Anonymous users2024-02-13As we all know, the nutritional value of fried small wild fish is very rich, and the taste of this small wild fish is also very good, but when you make it at home, you must pay attention not to fry it too hard, and the heat can not be too large, otherwise it will be fried. In addition, when frying, be sure to clean the fish and coat it with flour, so as to ensure that the fried fish is very delicious. <>
1. Remember to put flour and wrap it in egg liquid
First of all, clean up the small wild fish, it is best to remove the head, because the head of the small wild fish is very small, so the things that are eaten are stored in the head, and the toxicity is relatively large, so the head must be removed, and the small wild fish also need to be scaled, so be sure to clean the fish scales, put them aside, add cooking wine, salt, and ginger slices to marinate for half an hour. Then fill half a scoop of flour and pour it into a bowl with the fish, stirring so that each small fish is coated with a thin layer of flour. At the same time, you can also prepare a bowl, beat two eggs, put the floured fish in the egg liquid and stir it, and then heat the oil in another pot, and when the oil temperature is four or five hot, you can put it in the pot and fry.
2. Pay attention to the heat
When frying, you must pay attention to the heat, and it is better to choose medium heat, because it is easy to fry paste if it is a large fire, and it is easy to not fry it with enough strength if it is a small fire. In addition, when all the fish float above, they will be fished out and placed in an empty basin to cool, and some barbecue materials or cumin powder can also be added appropriately, which can give these small wild fish a more delicious taste. <>
III. Conclusion
Many people's tastes are different, some people prefer to eat a little fried small wild fish, so it is better to fry the small wild fish twice as much as possible, the first time to wait for the fish to change color and take it out, the second time to put it in the pot and fry it for two or three minutes can be scooped up, and if the fried time is too long, it will affect the taste. In addition, you must not use only flour, if you only use flour, it will be fried a little hard, so you can put in some cornstarch appropriately, so that the fried fish will be slightly softer.
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Anonymous users2024-02-12The first is to choose fresh ingredients, the second is to control the oil temperature, the third is to control the heat, the fourth is to pay attention to the correct production method, and the fifth is to control the production time.
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Anonymous users2024-02-11First, the fish should be washed, second, the starch and eggs should be mixed into a batter, third, a little seasoning should be added, fourth, the temperature of the oil should be mastered, and fifth, it should be fished out in time.
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Anonymous users2024-02-10Before frying the fish, the fish must be cleaned, and marinated with green onion and ginger to remove the fishy smell, and then salt, pepper, and monosodium glutamate are marinated to taste. Coat the fish with a layer of dry starch so that it will be very crispy when fried.
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Anonymous users2024-02-09Ingredients. Small wild fish.
300 grams. Accessories. Oil. Amount.
Pepper. Amount.
Light soy sauce. Amount.
Rice wine. Amount.
Steps. 1.Wash the fish and squeeze the intestines out of the stomach for later use.
2.Pour in an appropriate amount of light soy sauce and rice wine and marinate for 15 minutes.
3.Then put it in a mesh sieve to dry off the excess water and let it dry a little as much as possible.
4.Pour the appropriate amount of oil into the pan.
5.When the oil is hot to 5%, put in a small fish and try it, and see that there are a lot of bubbles bubbling up.
6.Put the small fish in the oil and fry it slowly over a simmer to set, not stirring too many times in the middle to avoid the fish being crushed.
7.Watch the fish fry until it changes color and stiffens and then removes.
8.Turn on the oil in the pan over high heat, add the small fish and fry it again, and quickly remove and drain the oil.
9.Sprinkle with a pinch of salt and pepper while hot.
Tips: Try to drain the small fish as much as possible before frying, so that it is not easy to collapse.
When you first put it in the pan and fry it, don't stir too much, so as not to break up the fish.
If you like the small fish to be softer, you don't need to re-fry it the second time, and it will become very crispy after re-frying.
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Anonymous users2024-02-08Just fry it and fry it with some starch, it's more delicious.
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