Many novice cookers are always in pain when they stick to the pan. The thermal conductivity of the skin is very poor. It's difficult to do it well without using the right method. When you don't stick to the pan, you should remember to use ginger, powder and salting to avoid sticking to the pan. If you want to fry fish delicious, you must master the heat of the cooking pot, less oil, warm fire and less stirring.
Tips for cooking fish
1. First, wash, dry and heat the pan. Spread ginger juice on the bottom of the pan with ginger. Then heat the pan with oil. The fish skin will not stick to the pan.
2. Dip the washed fish (large pieces) into a layer of egg paste, and then fry them in the pan. When frying until golden yellow, turn over the other side so that it won't stick to the pan.
3. Before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in an oil pan, so that the fish skin does not stick to the pot.
The secret of frying fish: fresh fish, hot pot, less oil, warm fire, less stir.
Put 1-2 pieces of ginger in the oil after the oil is put into the pan, so it's not easy to peel when frying fish. In order to avoid the smell of fish, you can't make it stick to the skin
In addition, fish in cooking is not very easy to grasp the material, heat is the key to success or failure, many people fry fish is either broken skin or stick to the pot, if fried fish, you need more oil and hot enough to crisp and dry, fried fish must be hot pot, less oil, fire to warm.
This is the secret of making a fish without turning it over. Before that, you must wait for the pan to heat up before putting oil. The fish should also be dried before entering the pot. Fry the fish over a low heat. Do not push and turn it over in a hurry.
If you don't use a pan, just tilt the pan once in a while to make the fire evenly heated and control the firepower not to be too strong.
If the fish is simply fried (not for the purpose of cooking fish), fry it for about 10 minutes, and the outer skin is shaped and then turn it over. At this time, the meat is cooked and the juice in the middle can still be retained. If the spatula contacts with it, it will be too strong. In fact, it is not a wise way to draw a knife edge on the fish body in advance for fear of being uncooked. Once the fish is cut open, the soup will be easy to drain, and the dry fried fish will not be needed It's too big.
Food sharing: this time, I put the method of frying fish not sticking to the pot and the method of frying fish delicious together. I want you to have a comparison. The fried fish will be better if you fry it for a period of time, otherwise the fish will be very old after cooking again, and some friends' habit of sticking flour before frying fish should be changed. Although it is not sticky to the pot, the taste of fish is greatly reduced.