Hanging anchor pulley
600 grams
condiments
oil
Proper amount
salt
Proper amount
Cooking wine
Proper amount
vinegar
Proper amount
energy
Proper amount
step
1. Marinate the fish pieces with salt, cooking wine, ginger and vinegar for one hour in advance.
2. Add oil to the frying pan and heat it to 80% heat.
3. Put the marinated fish pieces into the pot and fry them.
4. Turn the fried noodles upside down, and both of them should be crispy.
Step 5: plate and eat.
skill
Stinky fish don't stink. If the pickled fish has some bad smell, it can be fried first and then dried, or dried. Very delicious!
Question 2: I'll teach you how to make fried fish pieces. Put one part of soy sauce, two parts of water, two parts of sugar and a little salt (according to the salinity of soy sauce) in the bowl. Heat the pan, base oil and stir-fry chopped green onion. Add the fried dried fish. Stir fry and quickly pour in the prepared juice. Collect the juice from the fire. When the juice is thick and evenly covered with fish pieces, take it out of the pot and put it on the plate. Sprinkle with chopped green onion.
Let me introduce you to the method of "corn perch pieces", that is, frying fish pieces and stewing corn! Delicious, easy to make and easy to remember. The method of "corn perch pieces": raw materials: perch meat 400g, corn 100g. Seasoning: egg white, salt, monosodium glutamate, starch, pepper, clear soup, cooking wine, peanut oil and chives. Practice: 1. Wash and cut the bass meat into pieces, add salt, monosodium glutamate and cooking wine, pat the powder, fry it in 70% hot oil, and plate it. Wash the corn. 2. Add clear soup and corn kernels to the pot. After boiling, add salt, monosodium glutamate and pepper to taste, thicken, pour in egg white and mix well to make sauce. 3. Pour the sauce on the fish pieces and sprinkle with chives. Nutritional efficacy: This dish contains more copper. Copper can maintain the normal function of the nervous system. This dish can invigorate qi and kidney, and prevent miscarriage. It is suitable for people with anemia, dizziness, edema during pregnancy and restless fetal movement. (benefiting qi and enriching blood)
Question 3: How to fry fish is delicious and simple 1. Wash the croaker.
Cut a flower knife on the fish.
3. Add onion ginger, pepper, salt and cooking wine, mix well and marinate for 30 minutes.
4. Prepare starch, glutinous rice flour, yeast powder and spiced powder in proportion.
5. Add appropriate amount of water, fry into paste, and simmer for 20 minutes.
6. Wash the salted fish and dip it in the fried sauce evenly.
7. Pour oil into the pot, heat it, and control the oil temperature until a few drops of fried paste are dropped with chopsticks, which can float quickly.
8. fry the fish and drain the excess batter.
9. put it in the oil pan, don't stir it.
10. Shake the oil pan gently to make the fish float, and fry on low heat until the skin is slightly yellow.
1 1. Take out the fish and reheat the oil temperature.
12. fry the fish until golden brown, remove and drain the oil, and decorate with coriander.
Question 4: How do grass carp fry delicious and simple ingredients?
condiments
Grass carp; Buji fish
300 grams
condiments
oil
Proper amount
salt
1 spoon
energy
2 tablets
garlic
Proper amount
Fish sauce/gravy
Half spoon
Eggs (of hens)
1
flour
Proper amount
five spice powder
Half spoon
Chicken powder
Half spoon
Light soy sauce
Half spoon
step
1. material
2. Wash grass carp, especially the black membrane of fish belly, cut into pieces and cut along the direction of fish bones.
3. Shred ginger and minced garlic.
4. Put the grass carp in a bowl and add ginger and garlic.
5. Add half a teaspoon of salt.
6. Half a teaspoon of fish sauce
7. Mix half a teaspoon of soy sauce, then add half a teaspoon of chicken powder and marinate for 2 hours.
8. Marinate the fish and prepare the eggs to break up.
9. Add salt to the flour and mix well with half a teaspoon of five-cent flour.
10. Wrap a piece of fish in egg liquid first.
1 1. Coat with flour again.
12. Fry the oil in the pan to 80% heat and turn down the heat. At this time, there is no need to move the fish pieces, and then turn them over when the fish pieces become hard.
13. fry until golden brown, take out the oil and dry it.
14. put the plates on.
skill
Grass carp pieces are bought and cleaned, especially the black film on the belly of the fish. When cutting into pieces, cut along the direction of the fish bones, so that the fish will not spread easily when frying. Don't move when the fish pieces are fried in the pot, and turn them over when they are hard.
Question 5: How to make fried fish pieces delicious? Teach you how to cook. Put one part of soy sauce, two parts of water, two parts of sugar and a little salt (according to the salinity of soy sauce) in the bowl. Heat the pan, base oil and stir-fry chopped green onion. Add the fried dried fish. Stir fry and quickly pour in the prepared juice. Collect the juice from the fire. When the juice is thick and evenly covered with fish pieces, take it out of the pot and put it on the plate. Sprinkle with chopped green onion.
Question 6: How to make fried fish pieces? How to make fried fish pieces? How to make fried fish pieces at home?
food
condiments
carp
Article 1
condiments
oil
Proper amount
salt
3g
Cooking wine
1 spoon
energy
4 tablets
sweet potato starch
20 grams
wheat flour
40 grams
step
1. Slaughter the fish, chop it up, add ginger slices, cooking wine and salt for pickling.
2. Add starch and flour.
3. Add a little water to make starch and flour stick to the surface of the fish.
4. Add an appropriate amount of oil to the pot and heat it to 50% to 60% heat (at this time, the oil level turns around).
5. put the fish pieces in the pot, don't turn them over yet. After about 20 seconds, the surface is basically shaped. Move them gently with chopsticks and leave the bottom of the pot.
6. Put other fish pieces in turn.
7. Take out the oil control after the surface is slightly yellow.
8. Take out all the fish pieces after frying.
9. Heat the oil to 70% to 80% heat (at this time, the oil level turns light), and add the fish pieces for re-frying.
10. The surface is golden and crisp and can be fished out.
1 1. Fry all the fish pieces.
skill
1. Marinate the fish pieces in advance.
Step 3, don't add too much water, so that both starch and batter can stick to the surface of the fish.
3. 50% to 60% of the heat of oil is about 150℃, and 70% to 80% of the heat is about 200℃
Question 7: How to fry fish is delicious and simple. The key to frying fish with crispy skin is to prepare fried paste. On the basis of starch and glutinous rice flour, I added yeast powder and spiced powder to flavor this fried paste, which can make the fish more crispy and delicious. First choose the fish with fresh medium-sized yellow croaker. This fish is too big to fry and too small to eat. Fish should be marinated in advance to remove the fishy smell. By doing this, you can easily get crispy fried fish. "
material
condiments
Small yellow croaker 500g
condiments
starch
Two spoonfuls
glutinous rice flour
4 scoops
Yeast yeast
2 grams
condiment
salt
5 grams
verdant
5 grams
energy
5 grams
Sichuan pepper
20 capsules
Cooking wine
2 tablespoons
five spice powder
2 grams
water
Proper amount
coriander
1 tree
vegetable oil
300 ml
Method for making crispy fish
1. Wash the yellow croaker.
Cut a flower knife on the fish.
3. Add onion ginger, pepper, salt and cooking wine, mix well and marinate for 30 minutes.
4. Prepare starch, glutinous rice flour, yeast powder and spiced powder in proportion.
5. Add appropriate amount of water, fry into paste, and simmer for 20 minutes.
6. Wash the salted fish and dip it in the fried sauce evenly.
7. Pour oil into the pot, heat it, and control the oil temperature until a few drops of fried paste are dropped with chopsticks, which can float quickly.
8. fry the fish and drain the excess batter.
9. put it in the oil pan, don't stir it.
10. Shake the oil pan gently to make the fish float, and fry on low heat until the skin is slightly yellow.
1 1. Take out the fish and reheat the oil temperature.
12. Fry the fish until golden brown, remove and drain the oil, and decorate with coriander.
Cooking tips
The viscosity of the fried paste can be stirred with chopsticks and wrapped on chopsticks. The batter is specially made for yeast fermentation, which makes the dough fluffy and crisp.
Question 8: How to eat fried fish? Introduce dry fried fish pieces:
Specific steps:
1, carp cut into pieces of about 5 cm, fish head cut in half.
2. Mix some soy sauce (preferably thin mushroom soy sauce), cooking wine, spiced powder, onion slices and ginger slices.
3. Mix the fish pieces into the seasoning and marinate for 3 minutes. At the same time, take the oil pan and put some dry starch on a small plate for later use.
4. When the oil pan is 60% hot, take out the fish pieces and wrap them with dry starch, shake off the floating surface, fry them in the oil pan for about three minutes, and put them on the plate. You can sprinkle some coriander leaves if you want to look good.
5, eat, use chopsticks politely, use your hands when you are in a hurry, hehe.
The characteristics of this dish: tender outside and fresh inside, especially the fish head, the more you eat, the more delicious it is.
It's easier to fry directly. Put away the fish and don't go at will. Fish heads feel better when they are crispy. Scales and internal organs must be cleaned.
Clean the fish, dry it, and marinate it with pepper, pepper powder, salt, wine (5 ml), onion ginger and soy sauce 1 hour or so. At this time, prepare an egg, add a proper amount of flour (I am used to measuring it with an open eggshell, that is, the flour of a whole egg and an eggshell), water (also using eggshells, almost three eggshells), beer (the most important and indispensable thing is that one spoonful is enough), half a spoonful of vinegar and a proper amount of chopped onion and ginger to make a slurry for later use.
When frying, put enough oil in the pan. When the oil is slightly boiling, turn to a small fire. Dip the marinated fish in the egg powder paste one by one, and fry them in a pot. Don't worry. Take it out after treatment and discoloration. When the oil boils again, pour the fried fish back into the oil pan and fry until golden brown. Take it out immediately and put it on kitchen paper or clean napkin to absorb the remaining grease.
Marinate the fish with salt for a while, instead of using soy sauce. Drain the water before frying the fish. The oil should be burned very hot. When the fish entered the oil pan, there was a huge oil explosion. Fish skin can be fried immediately in a short time, so it won't stick to the bottom. 3. After the fish enters the pan, slide the frying pan so that the fish does not stay in one place, and slide for a while until the skin of the fish is firm. Fry for a long time, don't turn over. When cooked, turn it over and fry the other side, only once. Sometimes it sticks accidentally, don't touch it, let it fry until it is old, and the fish and pot will separate (there is no guarantee that there will be meat floss)
Question 9: How to make delicious and simple fried fish?
1. marinating: marinate the fish with appropriate amount of spiced powder, salt and a small amount of soy sauce for a period of time.
2. Stir the batter, beat an egg into the low-gluten flour, add a little soy sauce, add some water, and make it into a thin paste.
3. Hot distillate
Touch batter
fried fish
6. Take out and drain the oil.
Question 10: How to braise fried fish? 1. How to cook braised fish Ingredients: a little fish, wine, onion, garlic, pepper lard, 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 with low fire 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. First, the practice of braised fish ingredients: fish, wine, onion, garlic, pepper lard, seasoning a little each. 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 with low fire 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. First, the practice of braised fish ingredients: fish, wine, onion, garlic, pepper lard, seasoning a little each. Practice: 1, after killing fish, add salt, season and soak with fried powder for about half an hour;