How do you make fried hairtail fish crispy and delicious? How do you make it?

Clean the purchased saury, then chop into evenly sized pieces, add a small amount of salt, 13 spices. MSG, white pepper, marinate for ten minutes, then pour in a small amount of tapioca starch, two eggs, pour wide oil into the pot, put the saury fish in the warm eighty percent hot and fry it gradually, fry it until the surface layer is light yellow and then complicated for the second time, fry it until the skin is crispy and scoop it up, and add the five-spice powder to eat it and burnt it yellow and tender inside, which is very delicious. Popular high-heat setting and slow frying, these two steps are the temperature secret after frying the hairtail.

For the first time, be sure to wait for the oil to heat up thoroughly, and the moment you put in the saury, there is enough ambient temperature oil to make the saury more shaped. Basically, after the setting is over, the whole process of dry frying for the second time is to test patience, and fry the saury on medium-low heat until golden brown and crispy on both sides.

Pan-fried hairtail is often crunchy, not because of how thick the coating layer is, but because it needs to have a moderate thickness, and the more important role of the flour is to lock in the moisture in the fish, maintain the freshness of the fish, and at the same time, together with the fish fillet, create a crunchy texture. It is highly recommended to slice the saury immediately after slicing, without the need for egg wash or fried chicken breading. We should first remove the internal organs and dorsal fin of the knifefish, and then remove the head and body of the fish with chopped pepper, cut it into sections, put it in a basin, and wash it several times.

Then scoop up the saury pieces and control the moisture. Put it among the children and sprinkle an appropriate amount of ginger foam and green onions, then pour a little pure grain wine, mix well, and marinate for half an hour.

Then take a small clean plate, knock the raw eggs into the bowl, add a little salt, and mix clockwise with chopsticks. After scooping up the saury, first evenly coat the flour with a layer of wheat flour, and then shake it again to shake off the excess wheat flour on the top. Then the saury wrapped in wheat flour is placed in the egg mixture.

After the pot boils, put in an appropriate amount of vegetable oil, then put ginger slices in the pot, stir-fry the fragrant ginger slices, put the saury fish into the pot, and fry until golden brown on both sides. Until each saury is fried, then pour it into the pan and carry out the second time until it is fried, so that the fried saury is golden brown on both sides, very crispy and delicious.

Until the saury is dried and the water can be gradually made, boil in the pot, first pour in the ginger slices and stir the pot, burst the pot until the surface of the ginger slices slightly turns turmeric, and scoop up the ginger slices. Put some salt in it, and then put the saury fish in one by one and fry it. Don't rush to flip it over, fry one side and then fry the other.

Fry until golden brown on both sides. The fried saury must be eaten hot, crispy on the outside and tender on the inside, very fragrant, whether it is with porridge or with meals, it is a very good choice. And grandma's fried fish head is very crispy.

I basically chew on everything I eat with my head.

Wash and cut the hairtail, be sure to clean the stomach, the black membrane inside must be cleaned, add salt, marinate the cooking wine and add a little starch, flour, a little water, mix together, hang a very light paste on the hairtail, pour oil, put two slices of ginger and fry it, by the way, use it to wipe the oil evenly, put the hairtail to fry it, fry the bottom side and then turn it over and fry the other side, the paste is not too thick, the method of mixing starch and flour, almost half and half, is not easy to fall off the paste and is also crispy.

Hairtail, green onion and ginger, cooking wine, starch, salt, pepper, cooking oil. The hairtail is cleaned, the fins are pulled from the tail to the head, and it can be directly torn off, and then the knife is cut into sections for later use. Marinate the hairtail with green onion and ginger, cooking wine, salt and pepper to remove the fishy smell and make the hairtail more flavorful.

After marinating for more than 10 minutes, take out the green onion and ginger and pour out the excess juice. Then add an egg and stir to combine. Before the hairtail is fried in the pan, it is coated with a layer of starch to make it more crispy.

You can also coat it in flour, but the flour will be softer and more tender when fried, and the taste will be different. Rub the bottom of the pot with ginger cubes, then pour in cooking oil, raise the oil temperature, put in the starched hairtail segments, and fry slowly over low heat. Fry on one side until set, fry until golden brown, then turn over and fry until both sides are golden brown, and each side can be fried for about 2 minutes.

The first thing is to put in an appropriate amount of oil and wait for the oil to heat for 7 minutes. Then add the fresh hairtail and fry it until one side is golden brown, and then turn it over and do the same process on the other side, so that the golden and crispy hairtail is ready to come out of the pan.

As a saltwater fish, the hairtail is delicious when fried in oil, and the delicious braised flavor makes it taste nothing better, and it is a must-have "hard dish" for the New Year's holidays.

The most common way to make hairtail is to fry it dry, and it doesn't require any great kitchen skills to make the meat firm, golden brown and crispy. However, when you fry the hairtail, it is easy to fall apart, and it is very easy to stick to the pan, which is really a headache. Today, the chef of the hotel will teach you a trick, no need to wrap egg liquid or starch paste, to ensure that the hairtail made is golden and crispy and non-stick pan, the skin is intact and more delicious, whether it is braised or sweet and sour, it is super delicious.

Step 1: The processing process of the hairtail.

When you buy a hairtail, you need to remove the fins and the inedible head and tail parts, and then remove the internal organs. Rinse the cleaned hairtail with clean water. Wash the hairtail to control the moisture, smear a layer of salt on the hairtail, marinate for half an hour, and marinate the hairtail to absorb the flavor.

When the marinating time is up, the hairtail is placed in a ventilated place and the moisture on the surface of the hairtail is thoroughly dried. After thoroughly drying the hairtail, it will not stick to the pan when it is fried.

Step 2: The frying process of the hairtail

After the water on the surface of the hairtail is completely dried, cut the hairtail into 5 cm pieces with a knife and fry them in the pan. Preheat the pot, after the pot is heated until it smokes, add a small amount of cooking oil and green onion and ginger, burst the green onion and ginger over high heat, then turn to medium heat, and fry the prepared hairtail in the pan.

1. Whether it is fried hairtail or fried hairtail, you must wait for the oil temperature to be above 6 before frying in the pan, do not turn the hairtail after the fish is in the pot, and fry it until the hairtail is set, and then turn it over, so that the hairtail will not stick to the pan.

2. Before frying the hairtail, be sure to blow the skin completely dry, so that when frying, the skin of the hairtail can be kept very intact in the oil, and it will not stick to the pan at all, and the oil used to fry the fish will be very clean and can be reused.

It can be seen that the skin of the fried hairtail is very complete, not only does not stick to the pan at all, but also can maintain the most delicious flavor of the hairtail to the greatest extent, and the meat is more compact, simple and easy to make.

Cut the cleaned hairtail into 2cm pieces, pour in cooking wine, salt, ginger, and green onion and marinate for 15 minutes to let the hairtail taste in.

After marinating, take it out, put it in the egg mixture, dip it in a thin layer of egg mixture, and then put it in the dry starch and dip it back and forth.

Pour vegetable oil into the pan, the oil temperature is hot, put in the hairtail, keep the heat low during the frying process, fry one side and then turn it over, both sides are crispy and golden, you can get out of the pot.

1. Wash and cut the hairtail into pieces, put it in a basin, and marinate it with salt and a small amount of white wine and ginger slices for about 20 minutes.

2. Drain the marinated hairtail.

3. Mix eggs, starch, flour, five-spice powder, pepper and a pinch of salt into a paste and set aside. (If it's too troublesome, it's good to buy a bag of ready-made crispy fried noodles in the supermarket to make a paste).

4. When the oil in the pot is boiled until it is hot, put in the hairtail fish with a good paste and fry it in the oil one by one until golden brown.

5. Arrange and sprinkle with a little salt and pepper noodles.

Sit on the oil spoon on the hot fire, add oil, stick a layer of flour on both sides of the fish, add oil from the pot, fry it on medium and low heat until it is golden brown on both sides, take the stir-fry spoon and heat it on the hot fire, add lard, fry the ingredients, green onions, ginger and garlic spoons; Add cooking wine, vinegar, soy sauce, broth, sugar, monosodium glutamate, refined salt, add fish and boil; Cover with a lid, turn to a slight heat and boil until cooked enough to reduce the juice, pour sesame oil out of the spoon and put on a plate.

I think if you want to make the hairtail crispy and delicious, we can apply some starch to the body of the hairtail before putting it in the pan. In this way, the original flavor of the hairtail fish is not lost too much, and the crispiness of the fish is guaranteed.

Prepare fresh hairtail, green onions, ginger, salt, light soy sauce, white vinegar, five-spice powder, and starch.

1. The hairtail on the market is all frozen hairtail, first put it in clean water and soak it for 1 hour, chop off the head and tail after thawing, cut off the stomach to remove the internal organs, remember that the black film should also be torn off, there is also a great fishy smell, which will affect the taste of the hairtail.

2. After processing the internal organs, chop the hairtail into small sections, soak it in water for 20 minutes, rinse it after soaking in blood water, and drain the water.

3. Put the hairtail into a basin, pour in a tablespoon of white vinegar, stir evenly with your hands, and let the marinade run for 10 minutes. The main component of the fishy smell is trimethylamine, which is alkaline wax feng, which can react with acid and marinate it in white vinegar for a while, which can effectively remove the fishy smell. After 10 minutes, rinse the hairtail with clean water, drain the water, and make a flower knife on the hairtail.

4. Cut some green onion slices and ginger slices, prepare a handful of Sichuan peppercorns, put them into the hairtail, add a spoonful of salt, a spoonful of cooking wine, and a spoonful of light soy sauce, mix evenly by hand, and marinate for 20 minutes, which has the effect of removing fish, increasing fragrance and flavor.

5. Pickled hairtail fish with chopsticks, remove excess seasoning, dry the surface, if you are in a hurry, wipe dry with kitchen tissues, in short, there can be no water on the surface of the hairtail.

6. Prepare a bowl of dry starch, put the hairtail section in it and dip it, so that each hairtail section is coated with a layer of dry starch, and then you can fry it in the pan.

7. Pour an appropriate amount of oil into the base of the frying pan, burn it over low heat until it is hot, put the starched hairtail segment into the pot, fry it for a while on low heat, turn it over after one side is set, and fry both sides until the color is golden brown.

8. Put the fried hairtail fish on a plate, sprinkle pepper salt, cumin powder, pepper powder, chili powder and other seasonings according to personal taste, and then sprinkle some chopped green onions, and you can eat it, ensuring that the outside is crispy and tender on the inside, tender and delicious.

9. The fried hairtail can also be made into braised flavor, adjust a bowl of sauce, cut some chopped green onions, minced garlic and ginger into a bowl, add salt, cooking wine, sugar, light soy sauce, starch, water, stir well with chopsticks, pour into the fried hairtail, simmer for 3 minutes, and the soup can be out of the pot after it is rich.

Summary of skills] When frying hairtail, pay attention to these skills.

1. Use white vinegar to remove the fishy smell, the fishy smell is trimethylamine, and the acidity of white vinegar can be neutralized and the fishy smell can be removed.

2. The hairtail fish should be marinated, which can remove the fishiness, increase the flavor and taste.

3. The hairtail fish can not have water, but also be coated with a layer of starch, so that it can not stick to the pan and do not lose the skin.

The specific steps to make the fried hairtail are crispy and delicious as follows:Ingredients: Hairtail.

Excipients: oil, salt, ginger, shallots, cooking wine.

1. Wash the hairtail, prepare green onions, ginger slices and cooking wine.

2. Cut the hairtail into sections, add Lu Hong, add salt, cooking wine, green onion and ginger, mix well, and put it in a sealed container and refrigerate it overnight.

3. After that, pick up the hairtail and rinse it and put it in a cool place to dry the surface moisture.

4. Pour oil into a hot pan, heat the oil temperature for 7 minutes, add the hairtail, fry the potatoes until golden brown on both sides, then turn off the heat and remove from the pot.

5. It can be used when the number of shots is out.

When frying hairtail, you can wrap a layer of flour or egg liquid, so that it can be crispy on the outside and tender on the inside.

Hairtail is a kind of sea fish that tastes very good, and it is usually cut into sections and then fried and eaten, but many people are prone to over-frying the hairtail when frying the hairtail, because the scales of the hairtail are very thin, so it heats up very quickly, and the following is a summary of some ways to prevent the hairtail from being scorched.

In fact, you can coat the surface of the fish with a layer of flour when frying it. The flour on the surface of the hairtail can play a good role in heat insulation, even if the oil temperature is very high, the final fried fish will be charred on the outside and tender on the inside, which can best retain the umami of the hairtail.

Cuttlefish is a fishy marine fish, and the egg liquid can not only make the meat of the hairtail more tender, prevent the hairtail from being fried too firmly, but also play a role in removing the fishy smell of the sea fish to a certain extent.

As mentioned earlier, the scales of the hairtail are very thin, so the fish is easy to fry, so when frying the hairtail, you must pay attention to controlling the oil temperature, so as to ensure that the hairtail is charred on the outside and tender on the inside, and the control of the heat is very important no matter what kind of dish you fry.

In addition to controlling the oil temperature, you should also pay attention to turning over when frying the hairtail, you can't rush to turn it at first, and you can't turn it over until one side is fried until it is golden brown, otherwise the meat of the hairtail will be easily torn apart, which will not only affect the taste but also lose the appearance.

In addition to the above methods to make the fish charred and tender inside, you can also start with tools, such as using a non-stick pan and oil that is not easy to burn, such as hairtail, a very tender fish should be turned over as little as possible when frying, to ensure the integrity of the fish in order to make it taste the best.

Wash the hairtail and cut it into pieces, add shredded ginger, tangerine peel, peppercorns, salt, cooking wine, and white wine to marinate, then evenly cover the top of the hairtail with flour, heat the oil in the pan and pour the pickled seasoning into the pot and fry until fragrant, remove the residue, and then put the covered hairtail into the pot to fry, these two sides are golden and fished out, so that the fried hairtail is crispy on the outside and tender on the inside.