How to fry the cuttlefish is delicious and simple, and the method of frying the cuttlefish is the be

Ingredients to prepare for deep-fried hairtail: fresh hairtail, cooking wine, extremely fresh flavor, green onion and ginger, egg, starch, flour.

Specific method: The first step: clean the hairtail, remove the internal organs, and then remove the black membrane in the stomach, which is a key step to reduce the fishy smell, cut into uniform long sections and put them in the basin.

Step 2: In order to taste better, you need to marinate in advance, add a small amount of salt, cooking wine, extremely fresh taste, green onion and ginger, grasp and mix evenly, marinate for 30 minutes to let it taste.

Step 3: This is the focus of today's talk, some people use starch to fry hairtail, some people use batter, in fact, they are not right, this is the right way, it is too fragrant. Beat two eggs into a bowl, add a spoonful of starch, a spoonful of flour, and the ratio of starch to flour is 1:

1. Appropriate amount of salt, a little water, stir evenly, so that the fried hairtail will be golden and crispy, directly wrapped in starch is easy to fry paste, and the batter adjusted only with water is not crispy, so egg liquid + starch + flour is the best way to eat. When you put the hairtail in the pot, first put the hairtail into dry flour and wrap it in a thin layer of flour, and then put it in the egg wash to wrap it again, so that the fish will not absorb oil when it is fried, and it will be crispy on the outside and tender on the inside, super fragrant.

Step 4: Pour more oil into the pot, many people think that fried hairtail costs oil, and like to fry it in oil, in fact, fried fish absorbs more oil than fried fish, and fried fish is healthier without oil absorption because it is hung with slurry. The oil temperature is about 6 into the heat, put in the hairtail, fry it slowly over low heat, let the hairtail fish be evenly heated, it must be fried over low heat, in addition to not easy to paste, the fish can also be fried thoroughly, fried until golden and floating, take out the oil, fragrant fried hairtail fish will be out of the pot, and the smell of the fragrance will drool.

Dry fried hairtail Ingredients: 500g hairtail

Excipients: flour, eggs, green onions, ginger, refined salt, cooking wine.

Method: 1Wash the internal organs of the hairtail, cut off the head and tail slightly, and cut into sections.

2.Pour in some cooking wine (a little more doesn't matter), cut the green onion into sections, add some ginger, and put less salt. Stir well to combine.

3.Mix the sauce with flour, eggs, water and a pinch of salt, then dip the surface of the hairtail in a layer and fry it in a pan.

Features: Fresh and delicious.

The practice of keeping the hairtail fish from breaking:

The first point is that the oil temperature for frying hairtail must be 10% hot.

Ten percent hot, won't it be fried? No, only when the oil is hot enough, as soon as the hairtail is put into the pot, the skin will be tightened immediately, forming a protective film, so that it is not easy to stick to the pan, and the hairtail is easy to break. You may think that this kind of fish is not just scorched on the outside?

Mr. Han has his own approach.

The second point is to fry the hairtail until it is half-cooked, so that it tastes good.

Oh - that's the case, the hairtail must not be fried fully cooked, as long as it is half-cooked, and look, the hairtail segment can be fried until the skin is golden. Then, leave a small amount of oil in the pot, put the fried hairtail back into the pot, add vinegar, add Sichuan peppercorns, dried chili peppers, green onions, ginger and garlic as ingredients. Add sugar, cooking wine, dark soy sauce and salt.

Finally, pour in an appropriate amount of water, as long as it can cover the hairtail. When the pot is boiling, cover and simmer over low heat for about 15 minutes. Time is almost up, and finally, reduce the juice over high heat.

The juice is almost harvested and ready to be served.

Fried hairtail is delicious and easy to make the following methods:Ingredients: 500 grams of hairtail, 1 green onion, 1 piece of ginger, 1 tablespoon of salt, 1 tablespoon of pepper, 1 tablespoon of light soy sauce, appropriate amount of starch, appropriate amount of cooking oil, 1 tablespoon of cooking wine.

Steps: 1. Prepare the ingredients.

2. Prepare the hairtail fish in advance and marinate it with light soy sauce, pepper, cooking wine, ginger and green onions.

3. Add a little salt to the starch and stir evenly for later use.

4. Put the marinated hairtail in starch and wrap a thin layer of powder for later use.

5. Heat the oil in the pot until it is 60% hot, add the hairtail and fry it until golden brown on both sides.

6. Fry until you remove it like this.

7. After all the hairtail fish is fried, then re-fry it in the pot over high heat for about 10 years, so that it will be more crispy and not greasy.

8. Finished products.

Summary. 5 hairtails.

3 tablespoons of cooking wine.

Light soy sauce 1 scoop.

Pepper to taste.

Salt to taste.

2 scoops of starch.

Crispy on the outside and tender on the inside, fried hairtail is simple and easy to make, invincible and delicious.

Step 1space

To prepare plain milk shredded toast Step 1

Remove the head and guts of the hairtail, wash it, and cut it into even segments.

Step 2space

To prepare plain milk shredded toast Step 1

3 tablespoons cooking wine, 1 tablespoon light soy sauce.

Step 3space

To prepare plain milk shredded toast Step 1

Salt to taste. Step 4

To prepare the Pure Milk Pulled Toast Step 1

Pepper to taste, grasp well and marinate for 20 minutes.

Step 5space

To prepare plain milk shredded toast Step 1

Add an appropriate amount of starch.

Step 6space

To prepare plain milk shredded toast Step 1

Grasp well and set aside. Step 7

To prepare the Pure Milk Pulled Toast Step 1

Add an appropriate amount of oil to the pot, the oil temperature is 6 into a heat, fry the hairtail, and fry until both sides are golden brown.

Step 8space

To prepare plain milk shredded toast Step 1

Finish. Crispy on the outside and tender on the inside, the fried hairtail is simple and easy to make, invincible and delicious.

The method of deep-fried hairtail is the best to eat and simple.

Hello, happy to answer your questions.

Hairtail 5 cooking wine 3 tablespoons light soy sauce 1 tablespoon pepper Appropriate amount of salt Appropriate amount of starch 2 tablespoons of fried hairtail fish that is crispy on the outside and tender on the inside Simple and easy to make, invincible and delicious PreparationStep 1 Preparation of pure milk hand-pulled toast Step 1 Hairtail fish with a sharp posture to remove the head and internal organs, wash it, and cut it into even fish segmentsStep 2space Preparation of pure milk hand-pulled toast Step 13 scoops of cooking wine, 1 spoon of light soy sauceStep 3space Preparation of hand-pulled toast with pure base date milk Step 1 Appropriate amount of saltStep 4space Preparation of pure milk hand-pulled toast Step 1 Appropriate amount of pepper, grasp and marinate for 20 minutesStep 5space The practice of pure milk teared toast Step 1 Put an appropriate amount of starch Step 6space The practice of pure milk tearing toast Step 1 Grasp well and set aside step 7space pure milk hand knows how to tear toast Step 1 Add an appropriate amount of oil to the pot, the oil temperature is 6 into heat, fry the hairtail, and fry it until golden brown on both sidesStep 8space The practice of pure milk tear toast Step 1 Complete the fried hairtail that is crispy on the outside and tender on the inside Simple and easy to make, invincible and delicious.

The method of deep-frying hairtail is as follows:1. First of all, add the hairtail to warm water to thaw, and shred the green onion and ginger into a bowl.

2. Add salt, pepper, five-spice powder, and an appropriate amount of cooking wine to the bowl and stir well.

3. Marinate for 30 minutes, add an appropriate amount of flour to the bowl, add water and stir well.

4. Put the hairtail into a bowl and evenly coat the batter, and the oil temperature is 6 to hot.

5. Fry the hairtail until golden brown on both sides, and the delicious fried hairtail can be ready.

Deep-fried hairtail is a traditional Shanghainese dish made with hairtail, eggs, and flour. It is fragrant and delicious, crispy and tempting.

Crafting materials. Ingredients: 800 grams of hairtail.

Seasoning: 10 grams of ginger, 5 grams of Sichuan pepper, 5 grams of star anise, 10 grams of starch (peas), 5 grams of salt, 50 grams of vegetable oil.

Features: The fish segment is golden, crispy and fragrant.

Procedure process. 1.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 mixing the starch with water and hanging pulp.

2.Heat vegetable oil in a pot, 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 they can be eaten.

3. Put some salt and pepper on the plate if you like salt and pepper and dip it to eat.

Tips for making it. 50 grams of vegetable oil in the raw materials is the actual consumption, because there has been a frying process, you need to prepare about 300 grams of vegetable oil.

Tip - Food Restraint:

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

Meat of hairtail fish, small hairtail, and sand ribbon fish. Hairtail fish is also known as whipfish, wakame fish, sea saury, and scale knifefish. It is distributed in the Yellow Sea, Bohai Sea, South China Sea and East China Sea. After obtaining, remove the head, fins, and internal organs, wash and use fresh.

Performance] is sweet in taste and slightly warm in nature. It can nourish the spleen and qi, and nourish blood and deficiency.

Reference] Hairtail is a high-fat fish containing protein, fat, vitamins B1 and B2, niacin, calcium, phosphorus, iron, iodine and other components. The scales contain 20-25% oils, proteins and inorganic salts. Oils and fats contain a variety of unsaturated fatty acids.

Fish scale oil can significantly reduce blood cholesterol in rats. Rats are fed scale oil, and their hair grows well.

Uses] for malnutrition, yellowish hair or reduced milk after childbirth; Viral hepatitis, loss of appetite, nausea, tiredness, etc.

Usage] is better to steam or fry cooked food.

Home-cooked stewed hairtail <>

Ingredients: 1 fresh hairtail fish (about 750 grams), lard, vinegar, noodle sauce, refined salt, monosodium glutamate, Sichuan pepper, seasoning, green onion, ginger, coriander, sesame oil.

Preparation method: first cut the hairtail to remove the internal organs and sundries, wash it, chop off the head and tail tip and fins of the fish, cut it into a section about 5 cm long, sprinkle with refined salt, vinegar and marinate for a while; Then wash the pot, add a little lard, burn until it is hot, add green onions, ginger slices, peppercorns, and ingredients, and fry them to make a fragrance; Then put in the noodle sauce and stir-fry, cook in vinegar, pour in water, pour in the hairtail segments, and boil with a strong fire; Skim off the foam and simmer over low heat for about 20 minutes; After the soup is thickened, add monosodium glutamate to adjust the mouth, sprinkle in coriander segments, pour in sesame oil and mix well, and put it on a plate.

Efficacy: Warm the stomach and replenish weakness, skin and black hair.

The steps to make fried hairtail are as follows:

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 of the fish segment, remove the internal organs and the black membrane in the abdomen.

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 into the oil pot, do not turn it first, and after the fish 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 segments are fried, heat up the oil pan for 30 seconds, and fry the fried hairtail segments in the oil pan for 30 seconds, so that the surface is browned and the fish segments become harder.

7. Take out the plate, sprinkle cumin powder and chili powder and serve.

Deep-fried hairtail.

Ingredients: 500 grams of fresh hairtail, minced green onion, minced ginger, salt, soy sauce, cooking wine, flour, pepper, and cooking oil.

Method 1: Scrape off the scales, remove the internal organs, chop off the head and tail, wash it, and cut it into 5 cm long sections.

2. Put the fish pieces in a bowl, add minced green onion, minced ginger, salt, soy sauce, cooking wine, pepper, mix well and marinate to taste, and pat the flour.

3. Fill the wok with oil and burn it until it is hot, fry the fish section until it is yellow, and when the oil temperature reaches eighty percent hot, fry it again in the pan, and the fish section is golden brown and drain the oil, and put it on the plate. Serve with a plate of pepper and salt.

1. Steamed hairtail.

Ingredients: a hairtail (about one catty), green onion, ginger, cooking wine, salt, monosodium glutamate, fish sauce Method: (1) Cut the hairtail into pieces and wash it.

2) Cut the hairtail pieces with a cross-shaped knife on both sides (cut diagonally into a grid) and cut into half-inch sections.

3) Put the hairtail pieces on a plate, add the seasoning, and steam in the steamer for 6 minutes. (10-15 minutes for home steaming).

4) Remove the steamed hairtail from the cage and drizzle with oil.