Step 2 fry fish
3. Flour or starch for frying small fish?
How to fry small fish? Fried fish is crisp and delicious.
condiments
Tiny thing
250 grams
condiments
oil
Proper amount
salt
1 spoon
ground pepper
2g spoon
corn starch
1 teaspoon
flour
4 teaspoons
Cooking wine
1 spoon
Eggs (of hens)
1
step
1. Remove scales and viscera from the bought small fish, wash and dry.
2. Add salt and stir well.
3. Add pepper noodles and mix well.
4. Add cooking wine and mix well.
5. Cover the well-mixed small fish with plastic wrap and marinate for 30 minutes.
6. Add corn starch to salted fish.
7. add flour.
8. Cover the surface of the small fish with a thin layer of flour and starch and mix well.
9. Beat the eggs into a bowl and break them into egg liquid. Then, put the small fish wrapped in flour and starch into the egg liquid and hang a layer of egg liquid evenly.
10. Fill the pan with oil, heat it to 80% heat, add the small fish wrapped in egg liquid, and fry it on medium heat until golden brown on both sides.
1 1. Take out the fried fish, control the oil, put it on a plate and serve.
How to fry small fish without slag?
After the fried fish is salted, add a little flour and squeeze it so that it won't turn into slag!
Ingredients: 300g of small fish and 30g of flour.
Accessories: 50 ml vegetable oil, 30 ml water, 5 g salt, leek 1 root.
The practice of frying small fish
1. Wash the dirty soil with clean water first.
2. Pinch a hole in the stomach of the small fish with your nails, then squeeze out the internal organs in the stomach and throw them away.
3. Put the cleaned small fish into a large bowl, add flour and salt and stir evenly with chopsticks, adding water during stirring.
4. Pour the oil into the pot, and when it is heated to 60% to 70%, just put the chopsticks into the oil until small bubbles appear, put some small fish wrapped in flour into the pot, and then gently turn them with chopsticks to prevent the small fish from sticking together.
5. When the surface of the small fish is fried to golden brown, remove it from the hot oil pan, drain the excess oil and put it on a plate. Sprinkle some shallots to eat.
How to fry small fish and smoke! ~
Remove the gills from the small crucian carp ten centimeters long and put it into the water. Control the moisture, add some salt, add a little pepper noodles, mix well and add a little dry starch. Heat oil, the oil temperature is not too high, fry until golden brown, and then fry the other side. Six or seven dollars at a time. So fried fish can be eaten without being picky about food.
note:
1. The oil temperature should not be too high. If it is too high, the fish will be too hard. If it is too low, the oil temperature will be lower than high. It's burnt when it's high.
Second, flour is generally not used, which is a bit sticky. Use dry starch, less. Too much will fry powder and hard shell;
Third, it can be extended to other fish, but the fish should not be too big or too thick. If the fish is bigger, you can cut some small holes in the fish. Of course, if the fish will have such a situation (there is a theorem; If a banana is big, its skin must be big. The inference is that the fishbone is big and sometimes it will stab the throat.
Fourth, don't put a lot of oil (the remaining oil will smell fishy). Let's take five or six pieces as the standard. When you refuel, you can add a little cooked soybean oil, and at the end of frying, you can put two less fish, so that the oil is basically used up.
Fifth, you can also add vinegar or dried red pepper or cumin before releasing the lake according to your own taste;
Sixth, put less salt, it is too salty to eat, it is not good for the body, and other things are delicious without salt (nothing is delicious when fried);
If the fish fried first is a little soft, you can fry it in the pot for a while.
Eight. I bought two Jin, that's enough. Of course, there are more people.
Nine, just remembered, after the fish is mixed with starch, open the belly of the fish by hand to prevent the two sides from sticking together when frying.
The method of smoking fish is relatively simple. Wash the fish, salt it for about half a day, and dry it to get some bran (there is really no sawdust). Smoke slowly (don't fire, hehe, that's cooked fish) until the fish is dry, which usually takes 3-4 hours. The chaff smells good, and so does the sawdust.
How to fry small fish crispy?
Fried small fish can be wrapped in fried paste first. The following are the specific methods: materials: 500g of small fish, appropriate amount of fried vegetable oil: low-gluten flour 100g, beer 150ML, egg yolk 1 piece, salt 1 tablespoon, black pepper 1/2 pieces chopped.
2. Mix and stir all the fried pastes until there are no particles. 3. Put the small fish into the fried paste and soak it slightly to make it tasty.
4. Heat the oil to 60% heat, fry it in small fish, turn off the heat and fry it slowly until it is crisp, and the oil is light brown. After the fried fish is fished out, put it on a plate and dip it in your favorite seasoning to start eating.
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The practice of frying fish
Small fish remove intestines, scale and clean. Marinate in a container (mainly salt, ginger slices and a little cooking wine) for about an hour.
Out of the oil pan (the oil should be almost gone, too much waste), fire. When it's 80% hot (if you think the pot is too hot, you can lower it a little, but it's not lower than 60% hot), pick it up and fry it in the oil pan (pay attention to the hot oil splashing on you, don't put the salted fish in it, it will fry the nest).
Be careful not to turn it over, or the fish will be "broken" (this is the key technology of frying fish, just push it gently with a spoon to prevent it from sticking to the pot), and then the fish can be cooked when it becomes discolored and hardened. Pour the oil into other containers and wait for the fish to cool slightly. At this time, the small fish is cooked. You can try it first (how salty is it? If it is wrong, adjust it in the next step). Start the oil pan again (just use a little oil), add ginger and onion, then add fried fish, add cooking wine, a little water, a little soy sauce and monosodium glutamate (you can also add sugar, salt or hot sauce to taste according to your own taste, be careful not to have too much soup, otherwise it will be cooked fish instead of fried fish), stir-fry and boil, and immediately take out the pan. Cool down, the small fish is crisp and delicious, which is a good dish to accompany wine.
I hope this can help and inspire you.
The practice of frying hairtail
Thaw the bought hairtail, leave it at room temperature for about half an hour, then dig out the hairtail's belly, cut the hairtail's belly from the middle with scissors, dig out the internal organs, turn over the fins, and then rinse the whole hairtail, especially the belly, with clear water.
& gt Put the washed hairtail into the leaky basin and control the water for about ten minutes. Cut the hairtail with good water control into blocks with scissors, each about two inches, and put it on a plate for later use.
& gt Sprinkle a little salt and spiced noodles on the sliced fillet, mix well and put it on a plate for later use. This step should be put according to your own taste, but not too much salt.
& gt Take a rice bowl, put two eggs in it, put a little tap water, be sure to put cold water, and then stir it evenly for later use. & gt Sprinkle dry flour on the prepared hairtail, and evenly spread a thin layer of noodles on each hairtail, not too much, so that the flour can absorb excess water from the fish.
& gt put a pot on the stove, and put peanut oil in the pot, with more oil, at least without hairtail. The oil can be used when it is burned to 60% heat, that is, when the oil smokes slightly, the preparation will continue in the middle.
& gt Put the floured fish into the egg liquid prepared in the fourth step, let the egg liquid cover the hairtail, and then fry it in a heated oil pan. & gt When frying, wait until one side is yellow, then turn it over. Don't turn over the pot too early and too often, otherwise the hairtail will easily stick to the pot or spread it.
Pay more attention when frying, and both sides are yellow before cooking. Hairtail is easy to cook, so it doesn't take long to fry.
& gt Put the new hairtail in the oil pan and continue frying. When frying, put the right amount, don't put it all in at once, it's easy to stick together. Continue frying until all the fish you have prepared are fried.
Put it on a plate and serve it.
The practice of frying small fish with incense
Production steps:
First, clean the small fish.
Second, remove the fish head (the fish head is full of bones and tastes tasteless after frying)
Third, cut off the fins (they burn easily when fried) and dry them for later use.
Fourth, curing. When the dried fish is 80% dry, add appropriate amount of salt, a little monosodium glutamate and a little thirteen spices from Wang Shouyi, and marinate for 10 minute.
Five, hanging paste. After the fish is salted, take a little flour or starch and make it into paste (it is best to dry it), and add a little seasoning (such as salt, monosodium glutamate, pepper, Chili noodles, etc.). ) into the paste, and then pour the paste into the pickled fish, so that each fish can be hung with paste, which can make the fried fish look more crisp. At this point, the preparatory work is completed.
Sixth, fry fish. Put the right amount of oil in the pot. In order to prevent fish from touching the pot, put more oil. When the oil is heated to 70%, add the small fish with paste and fry it over high fire. Stir with chopsticks when frying to ensure uniform heating. In addition, when turning, the movement should be small and the strength should be light, otherwise the fish will be broken.
7. When the surface of the fish is slightly browned, it can be cooked, and the crispy and delicious fried crispy fish is ready.
Braised fish or fish?
Braised fish: raw materials: fish, onion, ginger, garlic, all kinds of spices.
Practice: 1. After the fish is washed, leave it for a period of time and drain it. You can marinate with cooking wine or salt if you like 15-20 minutes or so.
2, onion slices, garlic mashed, the whole onion is good. 3. set fire to the pot. Wipe the wok clean with ginger slices before pouring oil, and then pour oil, adding a little more oil than cooking. Put the fish down when the oil is hot. Fire is not necessarily the biggest. Fry until the fish skin begins to turn yellow. After frying, turn the fish over and fry the other side.
4. Take out the fish after frying, leave a little oil in the pot, pour out the excess oil, then add the pepper to stir fry until fragrant, then take out the pepper particles, then put the onion, ginger, garlic, soy sauce, vinegar, cooking wine, sugar and salt into the pot, then add water, return the fish to the pot after boiling, and stew it on medium heat. This process is the practice of hard-working people. Lazy people can directly add seasoning and water to stew fish without holding the fish out of the pot.
If you like spicy food, you can put a little dried red pepper and pepper granules together in the pot, or you can remove the pepper granules and put the pepper again. When the soup in the pot is about to boil, the fish can be cooked.
What should be done is to turn the fish over when cooking. However, my level of turning fish is really not high, and I seldom turn it when stewing. I just scooped up the soup with a rice spoon in the middle and poured it on the fish several times. In different places, the practice of braising fish seems to be somewhat different.
In my hometown, if you like the taste of fish, you will put some fat pork in the pot and stew it with the fish. Pork oil will be boiled out and put into soup, and then put into fish, and the taste will be stronger. The second method of stewing fish raw materials: fish, wine, onion, garlic, pepper lard, seasoning.
Practice: 1. Wash the fish and cut into pieces; 2. Fry in a hot oil pan until the skin turns yellow and hard, and then take out the fish. 3. Stir-fry the cooked lard, wine onion, garlic, pepper and seasoning in the pot, then add the meat soup to boil, and add the fish.
Then simmer for about ten minutes. When the cooked fish juice is gelatinous, add monosodium glutamate and shake well to make the marinade wrap the fish pieces. Braised fish consists of three raw materials: fish, lean pork, bamboo shoots, peanut oil, soy sauce, white sugar, cooking wine, monosodium glutamate, onion, ginger, garlic, clear soup, lard, sesame oil, star anise and wet starch.
Production: (1) Wash the fish, cut with oblique knife, lean meat, cut bamboo shoots into 6 cm long strips, and cut onion and ginger into sections. Slice garlic.
(2) Put peanut oil in the wok, heat it to 80%, fry the fish in the oil until golden brown, and take it out. (3) Add lard to the wok, heat it to 60%, add star anise, and stir fry slightly, that is, add fat slices of onion, ginger and garlic.
Stir-fried bamboo shoots Then add soy sauce, cooking wine, clear soup, bring to a boil, add fish, and simmer for 15 minutes. When one third of the soup is left, add monosodium glutamate and wet starch to thicken it. When the juice is thick, pour in sesame oil and serve.
Features: The fish tastes fresh and salty, and its color is ruddy and shiny. Braised fish has four ingredients: fish, wine, onion, garlic, Chili lard and seasoning.
Practice: 1, after killing fish, add salt, season and soak with fried powder for about half an hour; 2. Put the oil in a hot pot, put the fish in hot oil, fry it alternately with slow fire or medium fire until the fish is golden yellow, and put it on a plate for later use. 3, put oil in a hot pot, saute shallots, garlic slices or minced garlic, ginger slices, etc. Put some water and your favorite condiments (such as bean paste, cooking wine, soy sauce, vinegar, sugar, etc.). ) into juice.
Put the fish in and stew for about ten minutes. Usually, the longer the stew, the more flavors of various condiments will enter, but it can't be stewed endlessly.
Suitable. 4. After the fish is cooked, you can release your favorite decorations such as onion and coriander, which not only enhances the flavor, but also achieves the purpose of decoration.
Tip: 1, fry the fish with a small fire, and the fish fried with a small fire is very crisp. If it is used to cook braised fish, apply a proper amount of fried powder when frying, and apply flour if there is no fried powder.
Note that flour should be mixed with water before wiping. Whether fried fish is eaten directly or used for braising, the oil should not be too little, otherwise it will paste the bottom, which has something to do with whether it is "non-stick", but it has little to do with it.
Fried fish, whether eaten directly or after braising in soy sauce, should be fried until the fish skin is golden yellow before eating. 2. The reason why the fish is fishy, the skin is fragrant and delicious, but the fish is not delicious and tasteless is as follows: Before frying, the fish must be salted for about half an hour to achieve the effect of removing mud and smell.
If fried fish is used to braise in soy sauce, it is also pickled with salt, but it should also be poured with proper amount of favorite condiments such as soy sauce and cooking wine, and then coated with fried powder or flour.
The method of frying crisp fish on the table
The method steps of frying crispy fish 1 1. Raw materials are in reserve.
The steps of frying crispy fish. Clean the fish and remove scales, viscera and gills.
The practice of frying crisp fish step 33. Add ginger powder, chopped green onion, salt and cooking wine for curing.
The steps of frying crispy fish. Marinated fish, add flour, raw flour, eggs, soy sauce, pepper powder and spiced powder.
Step 55 of the method of frying crispy fish. Stir well so that each piece is evenly covered with batter. Stir it with chopsticks, and it will flow slowly. Don't hang it too thick )
Step 66 of frying crispy fish. Heat the oil pan for 6-7 minutes. Add mixed fish. In order not to stick, you can put them one by one.
Step 77 of frying crispy fish. After setting, you can turn it gently and push away the adhesion. At this time, the fish is still a little soft. Don't turn it too hard, or the fish will fall apart. )
The practice of frying crisp fish step 88. Deep-fry until golden brown and the skin becomes brittle. Remove and drain the oil.
Why fry small fish with flour or starch?
Fried fish with starch will be tender and smooth, as follows:
I. Materials
300g of small fish, 30g of starch, 3 tablespoons of vegetable oil, 30ml of water, 5g of salt and shallot 1 root.
Second, practice.
1. Wash the dirty soil with clean water first.
2. Pinch a hole in the stomach of the small fish with your nails, then squeeze out the internal organs in the stomach and throw them away.
3. Put the cleaned small fish into a large bowl, add starch and salt and stir evenly with chopsticks, adding water when stirring.
4. Pour the oil into the pot, and when it is heated to 60% to 70%, just put the chopsticks into the oil until small bubbles appear, put some small fish wrapped in flour into the pot, and then gently turn them with chopsticks to prevent the small fish from sticking together.
5. When the surface of the small fish is fried to golden brown, remove it from the hot oil pan, drain the excess oil and put it on a plate. Sprinkle some shallots to eat.
Flour or starch for frying fish?
It is best to use flour and starch together.
Precautions for frying fish It is very important to keep the skin intact when frying fish. If you stick to the pot, it will be a mess, which will seriously affect the appearance and the confidence and fun of cooking. In fact, it is not difficult to fry a complete goldfish. When frying, the fire should be big and the oil temperature should be high! In this way, the protein in the fish skin can quickly solidify when the fish enters the oil, forming a golden crispy protective layer. There will be no embarrassing situation of sticking to the pot.
If you don't know what high oil temperature is, you can observe it and wait until the oil smokes. Be careful of oil droplets splashing, and don't turn the fish immediately. Wait until one side is almost cooked, so it is easy to turn it over again (because one side has solidified) and you only need to turn it once to avoid breaking the fish. It is better to wipe the frying pan with a piece of ginger before frying fish, because ginger juice is slippery and can effectively prevent the pan from sticking, and those foods that are easy to stick to the pan can be solved by this method.
Extended data:
Tips for frying fish without sticking to pan 1. In any case, it is best to clean the pot thoroughly and wash off all kinds of substances that may burn on the wall of the pot. Don't be lazy to prevent these substances from burning in the oil pan. These burnt marks easily stick to fish. Fried fish is just one of many dishes that need to be cooked. Therefore, the cooking sequence of various dishes may have different arrangements, and different arrangements may cause different sticky pots.
3. In order to prevent other dishes from sticking to the pot after cooking, if they are not cleaned, even if they are not cleaned cleanly, it is likely to lead to fish sticking to the pot in the later period. Therefore, it is recommended to fry the fish before cooking other dishes. 4, put more oil, let the fish soak in the oil pan, easy to turn, less contact between the fish and the bottom of the pan, which helps to reduce the situation of sticking to the pan.
Using ginger can help prevent fried fish from sticking to the pot. Before cooking, rub ginger juice or fresh ginger slices at the bottom of the pot once or more. After wiping, the ginger pieces can be thrown away, or fried with the fish in the oil pan, and then fried with the fish in the oil pan. References:
Phoenix Net-Do you use flour or starch when frying fish pieces?
Flour or flour for frying fish?
Preparation materials of boiled fish fillets: main ingredients: herring 150g.
Accessories: egg white 20g.
Seasoning: 20g Chili sauce, 3g salt, 5g onion, 2g ginger juice, monosodium glutamate 1g and 2g starch (corn). Features of boiled fish fillets: white, fresh, high in protein and fat-free, which is most suitable for losing weight. 1. Wash the herring, obliquely batch it into large pieces with a knife, put it in a bowl, add egg white, refined salt, onion ginger juice, monosodium glutamate and dried starch, mix and mix, and refrigerate for half an hour;
2. Boil the water in the pot, pour in the fish fillets and sprinkle with them. After a while, take it out and drain it, put it in a basin, and serve with a small dish of Meiji Chili sauce.
Pie-food phase grams:
Herring: Herring should avoid eating with plums; Black herring should not be fried with beef or sheep oil; Do not eat with Schizonepeta, Atractylodes macrocephala and Atractylodes lancea.
Egg white: Egg white can't be eaten with saccharin, soybean milk and rabbit meat.
Sour soup fish practice:
1. Wash soybean sprouts and remove roots; Peel fresh bamboo shoots and cut oblique blades; Peel and slice lotus root and potato; Soak Kamikiri Lingkuding tablets and bean skin in warm water; Slice ginger, chives and parsley.
2. Blanch the tomatoes in boiling water and peel them.
3. Slice kelp and tie it for later use.
4. Blanch the soybean sprouts in boiling water until they are soft.
5. Take out bamboo shoots, lotus roots and kelp knots and blanch them.
6. Wash grass carp, remove viscera, gills and scales, and cut into sections.
7. Heat the pan to 50% heat with oil. Add ginger slices and shallots and stir-fry until fragrant. Add tomato pieces and stir-fry until red oil.
8. Add the right amount of red sour soup and stir fry a few times.
9. Pour in the right amount of cold water.
10. Add kelp knot, soybean sprouts, lotus root, bean skin, bamboo shoots and litsea cubeba oil into the red soup and boil it over medium heat.
1 1. Add salt and pepper to taste.
12. Cook the fish head on low heat for 3-5 minutes, then the fish segments, and cook for about 15 minutes until the fish is cooked.
Fresh freshwater fish 1, soybean sprouts or mung bean sprouts 1, lettuce 1, celery 2, coriander 2.
Seasoning for spicy boiled fish:
Zanthoxylum bungeanum 1 a lot of dried peppers 1 a lot of salt 1 a teaspoon of chicken essence 1 a teaspoon of pepper 1 a teaspoon of starch 1 a teaspoon of garlic cloves, 5 slices of ginger 10 slices of onion, 6 slices of cooking wine, 50ml of Pixian bean paste.
The practice of spicy boiled fish:
1. Slice the fish fillet, then marinate it with pepper, egg white, cooking wine, 5 slices of ginger, 3 slices of onion, starch and salt for 20 minutes.
2. Heat the wok with proper amount of oil, then add the remaining ginger slices, garlic slices, 1.5% pepper and 1.5% dried pepper until the fragrance comes out, and then add the bean paste to stir fry together.
3. Then pour about 500ml of water (about 1 bowl) into the pot, add the fish bones and fish heads, and cook together. After boiling, put the fillets in a boiling pot for 2 minutes, add the remaining shallots, and then turn off the heat.
4. Put bean sprouts, lettuce and celery in another big container (I use mung bean sprouts, just put them directly. If it is soybean sprouts, please blanch it with boiling water in advance. Besides, I don't have big containers at home, so I will put them in a casserole:)
5. Pour all the scalded fish fillets into a large container filled with vegetables, and then sprinkle Chili powder on the surface.
6. Wash the wok, then pour in more oil and heat it. Add the remaining half of chilli and dried chilli and stir-fry until fragrant, but be careful not to burn the dried chilli.
7. Pour the spicy oil into the fish fillets, and then add the coriander.
Intimate suggestion:
1, fish fillets should not be cut thick as far as possible, but they should not be cut too thin. If it is too thick, it will taste bad if it is scalded for a long time, and if it is too thin, it will easily break.
When the weather is hot, you can marinate the fish fillets in the refrigerator until everything else is ready.
3. Use high fire 1 for 2 minutes when scalding fish fillets, and the taste is poor after a long time.
4. If you use soybean sprouts, you should cook them in advance. Lettuce and celery are easy to cook, so you don't need to blanch them.
Flour or starch for frying hairtail?
There are many ways to fry hairtail, including starch and flour.
Fried hairtail
material
500g of fresh hairtail, chopped green onion, Jiang Mo, salt, soy sauce, cooking wine, flour, pepper and cooking oil.
working methods
1. Scrape the scales of hairtail, gut it, cut off the head and tail, wash it, and cut it into 5 cm long sections.
2. Put the cut fish into a bowl, add chopped green onion, Jiang Mo, salt, soy sauce, cooking wine and pepper, mix well, marinate until tasty, and pat with flour.
3. Oil the wok and heat it to 70%. When the fish pieces are fried to yellow, take them out. When the oil temperature is 80% hot, fry it again in the wok. When the fish is golden yellow, take it out and drain it. Serve. Eat with a plate of pepper and salt.
Dry fried hairtail
material
800g of hairtail, 5g of ginger10g, 5g of pepper, 5g of star anise, 0g of pea starch10g, 5g of salt and 50g of vegetable oil.
working methods
1. First, hairtail needs to be gut-removed, head-removed and tail-removed, then scraped clean, cut into 5cm-long slices, pickled with Jiang Mo, pepper powder, aniseed powder and salt, and finally made into slurry with starch.
2. Heat the vegetable oil in the pan, take out the hairtail segments, put them into the oil pan one by one, fry them with slow fire until they are golden on both sides, and take them out and serve.
Crispy fried hairtail
material
Hairtail, starch, salt vegetable oil, spiced powder, cooking wine.
working methods
1. After the hairtail is thawed, it is cleaned and cut into equal-length sections.
2, the amount of spiced powder and salt, sprinkled on the fish section.
3. Add a proper amount of cooking wine, mix well with the fish segments and marinate for half an hour.
4. The marinated fish segments are dyed with dry starch.
5. Put a proper amount of vegetable oil in the pot, heat it, add fish pieces and fry it.
Crispy and spiced fried hairtail
material
2 strips of chilled hairtail (about 700g), eggs 1 piece, spiced powder 1 teaspoon, 3 tablespoons of flour, ginger 10g, 5/4 teaspoons of salt, sugar 1 teaspoon, baking powder 1/2 teaspoons.
working methods
1. Cut off the head and fins of hairtail, remove internal organs and clean them. After cutting into pieces, add 3/4 teaspoon of allspice powder, 1 teaspoon of salt, 3/4 teaspoon of sugar, pepper, cooking wine, monosodium glutamate and ginger slices, grab them evenly and marinate for 2 hours. Absorb the water on the fish surface with kitchen paper.
2. Beat the eggs into a bowl, add flour, baking powder, 1/4 teaspoons of spiced powder, 1/4 teaspoons of salt, 1/4 teaspoons of white sugar and appropriate amount of water, stir them into a crispy fried paste, and wrap the hairtail evenly.
3. Put the hairtail wrapped in crispy fried sauce into a 70% hot oil pan and fry until both sides are golden.
4. Heat the oil in the pot to 80% heat.
5. Add hairtail and fry.
6. It takes about 30-60 seconds to re-fry, control the net oil, remove it and put it on the plate.
Is starch or flour better for frying fish?
Starch powder can be used to fry fish, and both kinds of mixed ingredients can be used. If you want to eat fried fish instead of stewed fish, you can make a paste of flour and beer with a little salt and pepper. Wrapped in fish and fried in a pot is very delicious, because there is carbon dioxide in beer, which can make noodles crisp, but the fish must be fried twice. Take it out for the first time, fry it when the oil is hot, so that the skin is more brittle. Take it out and squeeze the lemon juice. It is delicious.
If you want to stew the fish after frying it, don't put any ingredients. Put a little oil in a clean oil pan, wipe it evenly, then heat it on the fire, and then add more fish oil, that is, the oil is cooled in a hot pan. When the oil is hot, fry the fish. When frying, don't always turn over. Just shake the pan and the fish will float and never stick to the pan. But the fish must be wiped clean with a clean cloth before cooking to prevent the oil from coming out and scalding people, and the oil should not be particularly hot. This way, when the outside is fried hard, you can braise in soy sauce.
How to fry small fish with flour
Ingredients: 300g of small fish and 30g of flour.
Accessories: 50 ml vegetable oil, 30 ml water, 5 g salt, leek 1 root. The way to fry small fish is 1. Small fish wash away the dirty soil with clear water first.
2. Pinch a hole in the stomach of the small fish with your nails, then squeeze out the internal organs in the stomach and throw them away.
3. Put the cleaned small fish into a large bowl, add flour and salt and stir evenly with chopsticks, adding water during stirring. 4. Pour the oil into the pot, and when it is heated to 60% to 70%, just put the chopsticks into the oil until small bubbles appear, put some small fish wrapped in flour into the pot, and then gently turn them with chopsticks to prevent the small fish from sticking together.
5. When the surface of the small fish is fried to golden brown, remove it from the hot oil pan, drain the excess oil and put it on a plate. Sprinkle some shallots to eat.
Dry fried grass carp slices with flour or starch?
Flour is used. Specific practices are as follows:
The materials that need to be prepared in advance are: grass carp 230g, salt, blended oil, flour and eggs.
1, cut grass carp into pieces and marinate for two hours.
2. Stir the eggs into flour to make a paste.
3. Hang the fish in the batter and set it aside.
4, put oil in the pot, the oil temperature is up, put the fish.
5, fry until brown, remove.
6. Take out the control oil and put it in the plate, and that's it.