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How to make the best fried hairtail? Share the skill and method of fried hairtail

How to fry hairtail? How to make hairtail delicious? Do you know these skills? Every year's big meal is essential, so how to fry hairtail is the best way to eat? Today Xiaobian will take you to learn the skills of fried hairtail.

Dry fried hairtail

Recipe ingredients:

800g hairtail, 10g ginger, 5g pepper, 5g star anise, 10g starch (PEA), 5g salt and 50g vegetable oil.

Production method:

1. Remove the intestines, head and tail of the hairtail, scrape and wash it, cut it into 5cm long sections, then marinate it with ginger powder, pepper powder, bulk powder and salt, mix the starch with water and hang the paste;

2. Heat the vegetable oil in the pot, take out the hairtail section, put them into the oil pot one by one, and fry them slowly until both sides are golden, then put them in the pan and fry the hairtail.

Hairtail nutrition:

Hairtail is rich in polyunsaturated fatty acids, which can reduce cholesterol. The scales and silvery white oil layer of hairtail also contain 6-thioguanine, an anticancer component, which is beneficial to the adjuvant treatment of leukemia, gastric cancer, lymph tumors, etc. Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system, and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Often eat hairtail and nourishing liver and blood, moisturizing skin and nourishing hair.

Dry fried hairtail

Recipe ingredients:

1000 g fresh hairtail, 2 egg white, 100 g flour, 150 g Corn starch, proper amount of cooking oil, cooking wine, monosodium glutamate, salt, pepper, scallion and ginger.

Production method:

1. Remove the scales and viscera of the hairtail fish, wash it and cut it into 6cm long sections and put it in the basin. Add cooking wine, salt, monosodium glutamate, scallion and ginger slices, and prickly ash and mix them into the basin. Mix the eggs into the basin, and then add flour, starch, oil, salt and purified water and mix them into a thin and ready to use;

2. Heat the frying pan, add the oil, and heat it to 40-50% heat (120-150 ℃), put in a layer of thin paste of hairtail, fry until it is light golden, crispy and ripe, take it out, put it into the plate for beautification, and then fry hairtail.

Dish features:

The color is light golden, even and beautiful, the texture is crisp outside and tender inside, and the taste is salty, fresh and crisp.

Nutritional efficacy:

It can nourish and strengthen the body, calm the stomach, nourish the weak and moisten the skin, nourish the blood and tranquilize the fetus, detoxify and extinguish the wind.

Cooking skills:

1. The main material shall be fresh, uniform in thickness, and the scale and viscera shall be removed during processing, and the molding shall be uniform and neat.

2. The pickle should not be too salty, the crispness and modulation should not be too thick, the frying oil temperature should not be too hot, the vegetables should be light golden, and the outer crispness should be fully cooked.

3. Dry fry the striped fish, dip it in dry starch after pickling, and then fry it in oil pan. Other methods are the same as above.

Dry fried hairtail

Recipe ingredients:

Hairtail 500g, flour, egg, onion, ginger, refined salt, cooking wine.

Production method:

1. Clean the viscera of hairtail, cut off the head and tail slightly, and cut into sections;

2. Pour in some cooking wine (it doesn't matter a little more), cut the scallion into sections, put in some ginger, put in less salt, mix well;

3. Mix the flour, eggs, water and a little salt into the juice, then dip the surface of the hairtail fish with a layer, fry it in the pot, fry it, take it out and put it on the plate, then fry the hairtail fish.

Cooking skills:

1. When marinating, after the seasoning is fully absorbed, let it dry (until there is no liquid on the surface), which is very important. If it is not dried, it will affect the molding when frying.

2. Make sure the oil temperature is high enough, and fish skin will stick to the bottom of the pot if the oil temperature is low.

3. When the oil temperature reaches the temperature, turn the fire down. The fire is too strong. The fish will fry too dry and soon become paste.

3. If the fried fish is to be braised in brown sauce, it must be poured into hot water. If cold water is added, it will smell fishy.