Cod (about 200g)

condiments

Low gluten flour (5 tablespoons), corn starch (5 tablespoons), water (6 tablespoons), vegetable oil (2 tablespoons), egg yolk (1), baking powder (1/2 teaspoons).

kitchenware

fryer

step

1. Thaw the fish pieces, filter them, slice them, and add 2/3 teaspoons of salt, 1/4 teaspoons of sugar, 1/2 teaspoons of pepper noodles, 1 teaspoons of cooking wine and 1 teaspoons of corn starch.

2. In a bowl, put 5 tablespoons of low-gluten flour, about 5 tablespoons of corn starch, 2 tablespoons of vegetable oil, 65,438+0 egg yolk, 6 tablespoons of water and 65,438+0/2 tablespoons of baking powder, and stir well to form a paste;

3. Dip the fish fillets in paste and fry them in an oil pan. The oil temperature is 40% to 50% hot. After frying to light yellow, pick up the oil filter;

4. Raise the oil temperature to 70% to 80% heat, fry until golden yellow, and pick up the oil filter;

5. In a small bowl, put about 65,438+0/4 cup of water, 65,438+0/2 tablespoons of white vinegar, salt, sugar, corn starch and 65,438+0/2 tablespoons of sesame oil into a bowl of juice and try to taste it. If it is too sour, add more sugar, and if it is too sweet, add a little vinegar until the sweetness and sour taste are suitable.

6. Bring the pot to a high fire, pour in the bowl of juice, boil until it bubbles, turn off the fire, pour in the fried fish pieces, stir fry until the fish pieces are covered with sauce, but be sure to pay attention to the amount of sauce, not too much. It's best that the fish pieces are covered with sauce, and no excess juice drips down. Look at the finished product drawing.

Recipe introduction

First of all, what is grasping and frying? Grasping and frying is a method of frying the raw materials to be cooked, and then frying them and taking them out, which requires a second operation. Grasping and frying is a combination of grasping and frying. Hurry and fry. The main ingredient paste, stir-fry thoroughly, and then stir-fry with the sauce. There are two ways to catch the paste. One is to mix starch into porridge paste with egg liquid. One is to make starch into porridge paste with clear water. (This paragraph is taken from Baidu) This trick was also learned from netizens in the city. He did very well. I want to thank him first and forget his screen name. I feel that I am really not kind enough. I said that I should write down the screen name next time I learn other people's dishes. There happened to be cod in the refrigerator, so I practiced catching and frying twice. It's the first time to paste with eggs and flour. It seems too tough. The second time, I added a little vegetable oil to the batter, which reduced the hardness and toughness and increased the crispness of the batter layer.

skill

First, according to the introduction of netizens in the city and other netizens, the paste is generally thick, not the kind that is fried with a little powder;

Second, the initial frying is shallow frying, the oil should not be too hot, and then the oil is heated and fried back to golden yellow;

Third, the juice is generally completely absorbed by the batter skin, and there is no extra juice on the plate. For example, if there is no extra juice at the bottom of the plate, then when stirring the juice, it should not be too thin or too much;

Fourth, putting a little sesame oil in the sauce will make the dishes fragrant and the sauce more colorful.

common sense

Cod selection method

Fresh cod should be white and not frozen, and you can choose "whole cod" cut in the middle of the fish. The meat is yellow and the hair is thin.

Cod practical skills

Cod is usually sold as a frozen product with its head and skin removed. Common methods such as cooking, steaming and frying are used to make dishes.