Dry-fried hairtail, dry-fried, powdered or pasted?
What can I do to make it crispy and crispy? I can eat it even with bones and thorns. Today, I taught you the correct way. I cooked it golden and Huang Chengcheng, and it was crunchy. I collected it and showed it to my family during the New Year. Children and adults like to eat it.
1. To make dry fried hairtail, it is best to choose this thin hairtail to fry it thoroughly. The silver scale on the outside belongs to lecithin, which is very nutritious and does not need to be removed.
There is basically no meat cut off from the head and tail, but the fins are cut off with scissors. Look, the stomach is soft and limp.
Wash it inside and out and put a flower knife on the hairtail. It's delicious to put a flower knife on it, and then change it into a section of seven or eight centimeters long.
2. Prepare an onion Jiang Shui. All the onions and ginger are scattered. Add 50 cents of cooking wine, pour some 82-year-old Jian Nanchun, and the fishy smell of hairtail is heavier. Then pour some water and soak for a while to remove the fishy smell.
When salting, put less salt. Although the fish is not salty, it is a marine fish, and it always feels salty.
Pepper, chicken powder, and onion Jiang Shui just prepared are also poured in, and some delicious thirteen spices from Henan are added. Those who don't like the taste of thirteen spices can not be put away.
Grab and mix evenly, seal and marinate with plastic wrap for more than half an hour, and don't season later. It's all about this marinating.
Step 3 start frying hairtail
Pour wide oil into the pan, pour out the salted hairtail to control the juice, and fry in the pan when the oil temperature is 50% hot.
Hairtail does not need to be powdered, and it does not need to be wrapped. Direct dry frying keeps the original taste and taste of hairtail.
First, a little thicker, and then a little thinner, so as to keep the same maturity. Only by slowly soaking and frying with a small fire can the frying be more coke and crisp.
When frying, always shake the pan to save the viscosity, and turn off the fire quickly after the oil surface smokes to reduce the oil temperature. It's easy to fry if you color it too fast.
If you want the bone crisp and rotten, please fry it slowly. Keep the fire low, soak the hairtail until it is dry, fragrant and golden, and then take it out of the pot.
Sprinkle barbecue ingredients or cumin and Chili noodles while it's hot, mix well and live together. It's really delicious to eat, and it can be served as a staple food and eaten as a snack.
You may often eat fish, fried fish, stewed fish, braised fish, sweet and sour fish and steamed fish. This sour and appetizing lemon fish is not often eaten. Let's try one for the New Year, one lemon at a time. Everything can be easily steamed, and it is more delicious than pickled fish.
1, let's use carp with less tender flesh and thorns, and clean up the carp first.
It is important to make a knife for New Year's Eve dinner. First, cut off the head and tail, remove the bones from the tail, and then cut a knife on the fish every 1 cm, without cutting it off.
Is it better to cut like this? No, it's beautiful when you set the plate. A person who pursues perfection cooks well and looks beautiful.
2. Cut some ginger slices and onion slices, and cut two lemons into rings.
Then put the fish on the plate and see how beautiful it is, just like a peacock opens its screen and the New Year's Eve dinner goes to one end of the table, so it's comfortable to look at it without eating.
Put the fish head and tail, put a piece of green lemon in the fish's mouth, and then put the remaining lemon slices in the slit.
Put onion and ginger, squeeze lemon juice, let the fish fully absorb the fragrance of lemon, and set the plate.
3. Boil water for 8 minutes, and the fish will be cooked.
At this time, make a sauce: put sesame oil10g, steamed fish soy sauce 20g, light soy sauce 5g and mix well. If you like spicy food, you can cut a little millet pepper ring.
Cut a little chopped green onion.
When the season arrives, we take the fish out. The fragrance of the fish is mixed with the sweet and sour taste of lemon, and the taste is very fresh.
Pour out the water in the dish. This water is fishy, so it needs to be poured clean. Pick out the onion and ginger inside, pour the prepared juice evenly on the fish, sprinkle a little chopped green onion, and the fresh and fragrant lemon fish will be ready.
Simple is not simple, beautiful is not beautiful, learn quickly, sour and appetizing and tender.
Shrimp is indispensable for Chinese New Year dishes. We should not only consider adults, but also children's tastes. Today, we share a delicious and delicious vermicelli pot. The vermicelli is not sticky and tastes fresher than shrimp. Adults and children like it when it is served.
1. soak the vermicelli a few minutes in advance 10. Cut two knives and put them in the basin.
Pour in soy sauce and a little soy sauce to color the fans. More vegetable oil, the color of the vermicelli looks good, and it won't stick.
Clean up the fresh shrimps, cut off the whiskers and legs, cut off the shrimps and draw out the shrimp line, and put the shrimp head and meat in two pots.
Shrimp heads are used to boil shrimp oil. Cut some ginger slices and scallion. The pulp of red pepper is removed and cut into filaments, which are used for color matching when they are taken out of the pot.
In addition, cut some ginger slices, minced garlic and diced onion for frying. Prepare a handful of dried seaweed and cut some dried mushrooms.
2. First, slowly fry the shrimp head in a small pot and fry the shrimp oil.
Put a few slices of ginger to remove the fishy smell, and pour out the shrimp head until it is crisp and dry and smells rich fragrance.
Stir-fry the shrimps with the freshly fried shrimp oil for as long as possible. It's crispy and delicious.
After the shrimps are stir-fried, add a little salt, pour some white wine and ignite, and use alcohol to volatilize to remove the fishy smell, which will also stimulate the fresh flavor.
Bring out the stir-fried shrimps.
3. Add some shrimp oil to the pot, add onion ginger, dried rice and mushrooms, stir-fry with low heat, and pour in a little cooking wine to remove the smell. Stir-fry the salty flavor.
Pour the vermicelli into the wok and stir-fry, then pour in the shrimps, and continue to stir-fry to fully absorb the umami flavor.
4. Prepare a casserole, put ginger slices, onions, and onion segments in the bottom, stir-fry the onion flavor, and pour in the fried shrimp vermicelli.
Sprinkle chopped green onion and shredded red pepper, cover the pot and simmer for a while, then pour in some high-alcohol liquor, and heat inside and outside at the same time to bake out the fresh fragrance.
As soon as the auspicious time arrives, the shrimp vermicelli pot is ready. My daughter was in a panic when she didn't eat it for a few days. She likes to eat the stewed vermicelli here, saying that it is much more delicious than the powder sold in the small shop outside.
When a family sits together on the New Year's Eve, it is necessary to sum up this year's life, talk about next year's plans, and have a little wine to celebrate. Then you have to have something hot and cold, and you are tired of eating meat and vegetables, and have some appetizing cold dishes to relieve boredom.
Cold mixed mung bean sprouts are a good choice. Mix a plate in 2 minutes. As long as the cold sauce is well mixed, it will be quick to drink and eat.
1. Cold salad is short of garlic, and its flavor is half less. This garlic has to be chopped into powder.
Add salt, sugar, monosodium glutamate and white vinegar to taste, and put more sesame oil. Don't feel bad. It's all about sesame oil to improve the taste.
Melt it in warm water, and pour a little dried Chili pepper into it with hot fried incense. This hot and sour appetizing cold sauce, don't look simple and fragrant.
2. Put the mung bean sprouts in boiling water and cook them quickly to get rid of the beany smell. I added some shredded green pepper to make them look better.
After touching it for about ten seconds, the bean sprouts were poured out immediately after being cut off. After a long period of drowning, it will not taste good if it collapses.
Flush with clear water and look at the edges. They are crisp. Mung bean sprouts, control the water and put it in the basin.
Pour the cold sauce into it, put on gloves, turn it over with your left hand, and put it on the plate and serve it.
Only 50 cents, only two minutes to get the appetizer, like to collect it quickly.
I'm a Fei. I've learned these dishes, not to mention the New Year's Eve dinner. I can also enrich my own dining table on weekdays. It's beautiful and delicious to entertain guests during the Chinese New Year. If you follow them, it's no worse than going to a restaurant, and you can eat well with less money.