No matter what kind of fish you fry, don t go directly to the oil pan, how to do it, the non stick p

When making it, wash the fish first, then cut the top of the fish belly a few times, and then marinate it with some green onions, ginger and garlic and other condiments, and then fry it in the oil pan after the coconut water is completed, so that the taste will be better, and it will not stick to the pan.

You can remove the fish scales, then clean them, stir them evenly with cooking wine, salt, and pepper and marinate for 15 minutes to remove the fishy smell, and then use a large iron pot to fry them in oil.

You can sprinkle a little milk on the fish, the milk is non-adhesive, it doesn't stick when you put it in the pan, or you can use vinegar instead.

Fish is a very common delicacy on our dinner table, it has many cooking methods, whether it is steamed, braised or fried, the taste is very good, among the many practices of fish, steaming is the simplest, and it can also retain its original flavor, but many people's taste is heavier, or some other cooking methods need to fry the fish first, so that the taste of the fish will be better.

But frying fish is a technical job, if you are not careful, it is easy to fry the fish, and there will be a fishy smell after coming out of the pot, which looks bad and tastes bad, so what should we do? In fact, it is very simple, a chef told me that no matter what kind of fish is fried, I must keep these 2 skills in mind when putting it in the pan, it will not stick to the pan, the skin will not break, and it will be tender and smellless! It's really much better to follow this method, so I decided to share this method, hoping that it can be of some help to everyone.

In fact, if you want to do non-stick frying fish, you may not only be able to use non-stick pan pans, sometimes you can fry the fish with an iron pan, and the specific method is also very simple, first go through the oil in the iron pan, and then fry the fish in cold oil, so that the fish will not stick together with the iron pan, and the appearance of the fish made in the end is also relatively high, and many people love to fry fish in the pan, most of them like to use hot oil to cook, and forget to boil the pan first, and then cold oil to the pot, so we should not forget this step.

In addition, it is also a very important step to remove the fish, many people think that when marinating the fish, as long as you use some ginger, cooking wine and chives, in fact, we also have to clean the fish, such as the black membrane inside, the blood must be cleaned, and even the fishing line must be removed, so as to reduce the fishy smell of the fish, the taste will become better, plus the marinating time should be enough, most of them can be about 15-20 minutes to taste, and the meat quality can become stronger. It will also taste better.

Having said all this, there may be many friends who don't know how to do it, so I will tell you about the specific cooking method, I hope you can keep it in mind.

Fried fish] The ingredients we need to prepare are: fish, ginger slices, edible salt, edible oil, cooking wine, chives and other commonly used seasonings at home.

Then we will deal with the ingredients: the fish bought back should be cleaned, the scales, internal organs, fish blood, black membrane and fishing line should be removed, and then the water of the fish should be wiped clean with a kitchen paper towel, so that the oil will not be splashed when frying the fish, and then make some holes on the fish, add some ginger slices, cooking wine and edible salt, marinate for a period of time after catching evenly, and take out the fish and beat it when the time is up, so that the taste of the fish will become better.

Put an appropriate amount of cooking oil in the pot, heat the pot again, and then pour out the hot oil, continue to pour some cold oil into the pot, open the sedan chair and put the marinated fish on low heat, don't be in a hurry to turn it over, put in some ginger slices, wait for one side of the fish to be fried firmly, we continue to use a shovel to carefully turn over, the whole process we have to use low heat, and wait for both sides of the fish to turn golden brown, you can get out of the pot.

Fish is a dish that we usually eat during the New Year, whether the fish is braised or fried, it is very delicious, and it has a great effect on the body, but there are many housewives who fry the fish when they are not good at frying the fish, and they always feel that the oil splashes outward, especially the problem of sticking to the pan is very big, I used to fry the fish like that, always sticking to the pan, and the fried fish is always lacking in this less that, so during the festival, I happened to visit a chef, I asked him for advice, and finally solved the problem. So how to do it under the condition of non-sticking skin, non-stick pan and non-oil?

I asked the chef for the secret to pay attention to the following points, as long as you master it, to ensure that the fried fish you make is very delicious, and every fish can be used, and then I went to the vegetable market to buy a fish according to the method he told me, the fried fish is really complete, much better than the fish I used to fry, the most important thing is really the same as what the chef said: no broken skin, no sticking pan, no splashing oil, it is really very good, I will introduce to you what these three points are.

First prepare the ingredients: a fish, flour, oil, ready to start to do, when you buy fish, you have to deal with the fish for others, cut it into large sections, clean the fish with clean water at home, wipe the water on the fish with a paper towel, so that you don't have to worry about splashing yourself when you fry it, you must not forget to wipe the water, otherwise it will splash yourself. Then wrap the dried fish in flour, try to evenly coat all the fish segments with flour, so that you can protect the fish skin and not break it, start the pot to burn the oil, it must be hot oil, put in the flour-coated fish segments, turn the fire to low heat, and fry the two sides to change color, why do you need hot oil at the beginning?

Because the oil is hot at the beginning, the flour will lock the skin of the fish, so that it will not stick to the pan, use the last method to continue to fry the remaining fish and take out the yellow, if you buy the whole fish, you can rub it with paper with me last time, so that the whole fish can be fried.

The fried fish can be made into soup, or sprinkled with salt or cumin can be eaten directly, have you learned the above three points? No, I'll summarize for you: dry the surface of the fish with paper, cover it with flour, fry it in hot oil, not use cold food, and learn to make a puppet for your family.

First prepare a pan, then heat the oil, and then add the fish, it will take a while to reverse it, so that it will not break the skin and will not stick to the pan when it is fried slowly.

The water on the fish should be blotted dry with kitchen paper before frying, so that the fish does not splash oil and does not stick to the pan, which can make the fish more delicious.

If you want to fry the fish without breaking the skin, you can use a non-stick pan to fry the fish, and wipe the fish body clean and put less oil, so that the oil will not be splashed.

When making, we must pay attention to the problem of heat, we must not use large fire, we must use low fire, and we must pay attention to the proportion of ingredients when making, and we must not put too much, but I think the most important point is that we must pay attention to the time problem when making, and we must not make it for too long.

You can choose a non-stick pan for clear fiber, you can marinate the fish in advance, you can put some cooking wine on the body of the fish, you can also use oil brushes on the body of the fish, and you can use starch sail loss to marinate.

First of all, the fish should be marinated in advance, and then the appropriate amount of salt in the mold book should be sprinkled in the blind digging oil when frying the fish, so that the skin of the fried fish will not break, and the grinding core will be particularly delicious.

When frying the Sen Shi Cheng fish, after pouring oil into the pot and heating it, sprinkle some salt in the pot first, return to the feast and then put the fish in to fry, so that this is not sticking to the pan, and the skin will not fall off, and the fried fish is complete.

As the saying goes, "no chicken is not a feast, no fish is not a feast", no matter what the feast, fish dishes are indispensable, such as steamed fish, braised fish, sweet and sour fish, crucian carp soup and so on. Apart from.

Steamed fish is relatively simple, other methods are more troublesome, and they all have the same step, that is, fried fish.

Many people when frying fish, often sticky pan, broken skin, or the wrong way, the fish is washed and directly put into the oil pan to fry, if it does not stick to the pan it is strange. The head chef said that if you want to fry fish without sticking to the pan, you can't fry it directly, you have to do 2 more steps. Let me share with you the skills of frying fish, and friends who like to eat fish should collect it.

Sweet and sour fish】 The first step, no matter what kind of fish you can do, the method of frying fish is the same, slaughter the fish, remember that the 4 parts should be cleaned, that is, the scales, gills, internal organs, and black membrane, and finally be rinsed with fish blood and drained.

The second step is to make a word knife on both sides of the fish body, put the green onion and ginger into the mortar and mash it into a puree, smear the green onion and ginger on the fish, and also smear the fish belly, and then marinate for 10 minutes.

The third step is to prepare some green onions, ginger slices, garlic slices, green and red peppers are washed and diced, and then prepare a bowl of sweet and sour sauce, add salt, light soy sauce, balsamic vinegar and sugar to the bowl, the ratio is 1:2:3:4, stir well with chopsticks.

Fourth, after the fish is drained, pat a thin layer of dry starch on the fish, not too thick, otherwise the taste will not be good.

Step 5: Heat the iron pot, smear it evenly with ginger pieces, pour in an appropriate amount of oil to heat it and moisten the pan, then pour out the hot oil, re-add the cold oil, and fry the fish over low heat. Do not turn the fish after it is put into the pan, shake the pan after frying for one minute, the fish will automatically separate from the pan, gently turn it over with a spatula and continue to fry, fry both sides until golden brown and then put it out.

Step 6: Leave the bottom oil in the pot, add green onions, ginger slices, garlic slices, and peppercorns, fry over low heat until fragrant, then add a spoonful of tomato sauce to fry the red juice, add an appropriate amount of water and bring to a boil.

Step 7: Put the fried fish into the pot and simmer for 5 minutes, pour the sauce into a small bowl, and pour the soup on the fish with a spoon to make it taste quickly.

Step 8: Add diced chili peppers, pour in an appropriate amount of water starch to thicken, turn on high heat to reduce the juice, and turn off the heat when the soup is thick. Put the fish on a plate first, then pour the soup over the fish, and a plate of delicious sweet and sour fish is ready.

Tips for frying fish].

No matter what kind of fish, it must be handled cleanly, otherwise the fried fish will have a fishy smell.

The fish must be drained before going into the pot to keep the surface dry, otherwise it will be easy to fry the pan and the fish will break the skin.

After the wok is heated, rub it with ginger pieces, the ginger juice will form a protective film at high temperatures, which can well prevent the pan from sticking. When putting it in the pot, it is necessary to heat the pan with cold oil, so that the fish will not stick to the pan, will not break the skin, and will be in good condition.

Don't flip it after getting out of the pan, shake the pan after one side is cooked, if the fish can slide, it means that it doesn't stick to the pan, and you can turn it over with a spatula. If the fish can't slide, it means that the pan is sticky, and the skin will break if you use a shovel directly. Therefore, when frying fish, you should shake the pan frequently to prevent the bottom of the paste from sticking to the pan caused by uneven heating.

The fried fish can be eaten directly by sprinkled with some seasoning powder, crispy on the outside and tender on the inside, or you can use the above method to make sweet and sour fish and braised fish.

Can you fry fish straight into the pan? What are the points to memorize, so that they can be fresh and tender, and the non-stick pan will not break the skin? Treat the fish that are caught, scrape the scales, remove the internal organs, wash the blood inside with cold water, and clean it.

There is a thin layer of black mucous membrane in the fish skin that also needs to be cleaned, and if this gray-black membrane is not treated, the fish will be fishy, bitter, and have a bad taste.

Wash the fish and let it dry to keep it dry. If you want the fish to be delicate and delicious, it is more important to remove the fish. Prepare an appropriate amount of ginger slices and raw garlic in advance, adding these two items not only to remove the smell but also to enhance the fragrance of the fragrance.

This is very important, if you want to fry the fish crispy without breaking the skin, it is important to boil the oil and moisten the pan. Add an appropriate amount of oil to the pot, and when the oil in the pot is moist and hot, shake the edge of the pot so that the edge of the pot can be coated with a layer of oil.

Add the chopped ginger and garlic and stir-fry until fragrant, and sprinkle salt on top. Edible salt has the effect of removing the smell and enhancing the taste, which can make the fried fish crispy and tender without breaking the skin

The processed fish are placed in the pot one by one. After the fish is put into the pot, the fish body can not be rolled, and it is fried directly, but the edge of the pot should be rotated at all times, so that the fish in the pot can be evenly heated during the frying process, and the fried fish is beautiful and delicious.

Gently shake the pan, the fish in the pan can be shaken to indicate that the bottom of the fish has already been fried, rely on the spatula to turn the fish over again. After turning over, the surface of the fish has garlic sprouts and ginger slices, which can be picked out with chopsticks.

After the fish is turned over, fry the other side until it turns yellow. The fire of frying fish should not be too small, it must be used to become popular, rotate the edge of the pan during the whole process of frying, fry until the fish is yellow on both sides, and then add an appropriate amount of light soy sauce seasoning, and then turn off the heat and start the pot.

The fish should be cleaned, especially the black membrane on the inside of the belly. When frying fish, add an appropriate amount of green onion and ginger to remove the smell. Moisten the pan with boiling oil before frying the fish, so that the pan can be coated with boiling oil.

Then sprinkle an appropriate amount of edible salt, and the edible salt will remove the smell and enhance the fragrance. Be more patient when frying the fish, the fish can't be rolled immediately after being put into the pan, let it be fried; Wait until the fish in the pan is ready to rotate, turn it over and fry until both sides are browned. During the frying of the fish, keep rotating the pan.

When frying fish, you must pay attention to use low heat, and then put the fish in when the oil temperature is 50% hot, the oil temperature is too high, and the fish skin will fall off.