The practice of not frying or frying the hairtail, is it okay to stew the hairtail without frying

Steamed hairtail] Ingredients: 500 grams of hairtail; 40 grams of peanut oil; salt 3 g; 2 tablespoons of steamed fish soy sauce; 8 grams of sugar; 200 grams of beer; 1 piece of ginger; 5 chives; 1 red pepper.

Step 1: Handle the hairtail first, scratch the surface with a flower knife, pour in beer, add sugar, and soak for 15 minutes.

Step 2: Pour the beer away, sprinkle in salt and marinate for 5 minutes.

Step 3: Cut a little shredded red pepper and green onion.

Step 4: Cut the remaining green onions, slice the ginger, spread them on a plate, and then put in the hairtail.

Step 5: Boil water in a steamer, add the hairtail, and steam over high heat for about 12 minutes.

Step 6: Remove the heat, remove the hairtail, pour out the soup and pour in the steamed fish soy sauce.

Step 7: Arrange the red pepper and green onion, pour in a spoonful of hot oil to stimulate the aroma, and serve.

You can cook it and eat it, so it's healthy.

The hairtail can be stewed and eaten directly after it is not fried, and the two methods are different, so the taste is also different. Let's take a look at the steps.

No need to fry, simply stew in a pot, out of the pot fragrant and crispy, not greasy at all.

Clean the hairtail, remove the internal organs and fish head, the black membrane in the belly of the hairtail must be removed, this black membrane is the most fishy part, and the scales on the hairtail fish do not need to be scraped off, the scales of the hairtail fish are degraded, there is no need to scrape the scales, the white layer on the surface of the hairtail body is a high-quality fat with very high nutritional value and no fishy smell. Cut off the hairtail after it is cleaned.

The surface of the hairtail is coated with a layer of dry starch, so that it is not easy to fall apart when frying the hairtail. Boil some hot oil in the pot, heat it over low heat, fry the hairtail fish over low heat, put the hairtail into the pot and turn it over without hurry, wait for one side to set and then turn the other side. Fry until golden brown on both sides, add cooking wine.

Light soy sauce, braised soy sauce, vinegar, then add the boiling water that is about to cover the hairtail, add the ready, green onions, ginger slices, star anise, garlic cloves, and simmer until the water is dry.

The water is about to dry up, add an appropriate amount of salt to taste, and let it simmer for another two minutes.

Sweet and sour hairtail fish] Hairtail fish removes the internal organs and head, as well as the black membrane of the abdomen, and removes most of the fishy smell by removing this layer of black membrane, cutting into sections, as I just said, you don't need to remove the scales, this layer of white fat is very nutritious. Put the hairtail in a pan and fry it until golden brown on both sides, multiply it out and set aside, add a spoonful of light soy sauce, a tablespoon of tomato paste, a spoonful of white vinegar, and a spoonful of white sugar to the bowl.

Add another half bowl of water and stir well.

Leave the bottom oil in the pot, stir-fry the shallots and garlic star anise, add the fried hairtail, pour in the seasoned sauce, and cook over medium heat until there is still some juice left.

Crispy hairtail] Draw a flower knife on the hairtail to make it easier to absorb the flavor, and then cut it into five or six centimeter pieces. Add green onions, ginger, cooking wine, and marinate it for 15 minutes, so that you can remove some of the fishy smell, and the taste will be very good. After marinating, pour some oil into the pan and fry the hairtail until golden brown on both sides, the hairtail is easy to cook, and it is basically cooked thoroughly after frying.

After frying, we serve it out for later use. Don't pour out the oil inside, we add green onions, ginger, star anise, and chili peppers, stir-fry until fragrant, and then add the hairtail after stir-frying. Then add the boiling water that is about to cover the hairtail, add the chives and garlic cloves, and simmer until the water is basically dry.

In this way, the water is dried up, and the hairtail is completely flavored, so it can be taken out of the pan. A very good-looking and delicious home-cooked fish with fish is ready, and friends who like it can collect articles and make them for their families to eat during the holidays.

The fishy smell of hairtail is strong, so the way we cook it is usually braised or sweet and sour. But no matter which of the two you choose, you must put the hairtail in the pan and fry it before cooking, otherwise the fish will easily fall apart. Take out the fried hairtail, put it in the oil pot, put it, chopped green onion, ginger, garlic, star anise, stir-fry until fragrant, pour in the hairtail, stir-fry a few times, add cooking wine, soy sauce, dark soy sauce, salt, chicken essence, monosodium glutamate,!

Finally, pour in an appropriate amount of water and boil, and reduce the juice!

<> cut the hairtail into sections, change the flower knife, put it on a plate, put the ginger shreds, tempeh, boil the water in the pot and steam for about 8 minutes, sprinkle with chopped green onions, drizzle with steamed fish soy sauce, and drizzle with hot oil. When I saw your question, I was reminded of when I was a chef. The master said that no matter what kind of dish or pot, you must first boil your pot dry, and then cool the oil.

The first time the cold oil is to boil the temperature of the pot evenly, and the second time to put the oil with a little low heat. Let him go and tighten the skin of the fish. When there is no sound in the pan, increase the heat slightly, turn off the oil when it is hot, and fry it repeatedly until one side is almost there, and the other side will do the same, and it will not stick to the pan.

Remember not to touch the fish for 2 minutes.

1. Wash and cut the hairtail, cut the green onion into sections, and slice the ginger; 2. Use the above essentials to fry, fry one side and then the other side, fry both sides until golden brown and then put out the filtered oil; After the fish is served, you can light the fire a little and fry it over medium heat, and when one side is thoroughly fried, you can see that the edge of the fish is slightly warped, and then turn it over. The previous step is the key, control the heat and oil temperature well, and the fish will not stick to the pan.

Don't move, at this time the fish itself is rich in water, will not be mushy, wait until slightly yellowed and then add ginger slices, etc., after turning over and also fry yellowed can be out of the pan, this method can make a complete non-stick fish in most cases. After beating an egg, put the cut-into sections into the egg mixture, so that all the hairtail is coated with the egg wash, and then fry in the pan, the egg liquid will form a protective layer, the hairtail will be completely wrapped, so that the hairtail will not break the skin and stick to the pan.

When frying the hairtail, you can brush the pan with lard in advance, so that the fish will not stick to the pan anymore, and in addition, you can also coat the hairtail with flour or breadcrumbs, so that you can avoid sticking to the pan when frying.

Try to keep the surface dry when frying, you can use some salt pads underneath, and if it's a wrap, a little more oil.

It is to glue the surface of the hairtail into flour or starch in advance, and the oil temperature must be high so that it will not stick to the pan.

Many people love to eat fried hairtail, but when making it, you should pay attention to the method and avoid the fish sticking to the pan and crumbling. So how do you fry a nonstick pan with hairtail? How do you fry hairtail without breaking?

How to fry the fish in a non-stick pan.

Wash the hairtail and dry the surface with kitchen paper. Beat two eggs in a bowl and fry the hairtail in a pan with eggs.

Wash the pot and heat it dry, smear a layer of ginger juice on the bottom of the pot with fresh ginger, and then pour in cooking oil to heat. After the oil is hot, the fish will be fried, and the skin will not stick to the pan.

Drain the washed fish slightly and coat it with a thin layer of flour. Put it in an oil pan to fry, so that the fish shape is complete and the fish skin does not stick to the pan.

Before frying the hairtail, marinate the fish with fine salt and cooking wine for 10 minutes, and then fry the fish skin so that the skin does not stick to the pan.

The method is to heat the oil and add an appropriate amount of butter. The skin of the fish can not be broken and not stick to the pan, and the meat of the fried hairtail is delicate.

How do you fry hairtail without breaking?

Wash the hairtail, put the chopped green onion and ginger in the basin, and the salt monosodium glutamate seasoning, and then wait for a while to absorb the flavor.

Then put some starch in another small pot or bowl, and the fried hairtail must be a piece of it, so put a piece of sticky starch when you put it in the pot, and you don't need to stick it too thick. It's okay, it won't disperse.

It's okay to have cornstarch over it. Of course, it's okay to add some egg whites. But the most important thing is to marinate it, salt it, and tighten the meat. Finally, heat the pan with cold oil. In this way, there will be no fish residue.

The most important thing is that there should be no water on the fish, wipe the fish dry with kitchen paper before oiling, and don't turn it too often when frying!

Preparation of braised hairtail.

Ingredients: Hairtail, minced garlic, shredded ginger, chopped green onion, salt, cooking wine, soy sauce, pepper, sugar, vinegar, chicken essence.

Method:1Wash the hairtail and cut it into sections, dry the surface moisture, and fry it in a hot oil pan until the surface is golden brown;

2.Stir-fry shredded ginger and minced garlic in a hot oil pan, pour in cooking wine and soy sauce, add an appropriate amount of water, add hairtail, a little sugar, salt and pepper, bring to a boil and turn to low heat and burn slowly;

3.Add chicken essence and vinegar before the water is about to dry, push the sauce evenly with the back of a spatula to put it out of the pot, and sprinkle with chopped green onions.

Tips:1There is a layer of silvery-white oil on the surface of the hairtail, which contains an anti-cancer ingredient, which can assist ** leukemia, gastric cancer, and lymphoma.

2.Before frying the hairtail, be sure to use kitchen paper to blot the water on the skin, otherwise the oil will burst, and if it is not a non-stick pan, it will stick to the pan.

Ingredients: 300 grams of hairtail, appropriate amount of water, a little Sichuan pepper, 3 star anise, an appropriate amount of water, an appropriate amount of chili sauce, an appropriate amount of light soy sauce, an appropriate amount of salt, a little brown sugar, an appropriate amount of green onions, and a little ginger.

1. Wash the hairtail in clean water repeatedly and remove the scales.

2. Put an appropriate amount of water in the pressure cooker, and then add light soy sauce, Sichuan pepper, star anise, salt, brown sugar, green onions, and ginger slices in turn.

3. Put the cleaned hairtail fish into the pot.

4. Close the lid, cover the valve after steaming, and simmer over medium-low heat for 20 minutes.

5. Serve immediately.

Tips for frying hairtail non-stick pan:1. Choose fresh hairtail.

2. Be sure to dry the water after cleaning the hairtail. Otherwise it is easy to fry.

3. Fry over medium heat, do not turn over with a spatula before it is set.

4. The oil should not be over the hairtail.

The specific steps and practices are as follows:Ingredients: 2 hairtails, 15 grams of green onions, 10 grams of ginger, 5 grams of salt, 10 grams of cooking wine.

Steps: 1. Prepare the ingredients. Two hairtails (after cleaning, cut into sections for later use), an appropriate amount of minced ginger and an appropriate amount of minced green onion.

2. Marinate. Put the minced ginger, minced green onion, cooking wine, and salt into the hairtail section, mix well, and marinate for about half an hour.

3. Pat a layer of corn flour on the surface of the marinated hairtail. This is to absorb moisture.

4. Put an appropriate amount of oil in the pan, and when the oil temperature is 50% hot, you can put the hairtail into the pan. Don't turn it over if you don't have a shape.

5. Turn over when the surface is golden when it is fried over low heat.

6. Double-sided frying can be golden on the surface.