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Materials?
salt
Proper amount
Grass carp; Buji fish
1500g
flour
100g
corn starch
30 grams
Cooking wine
Two spoonfuls
Light soy sauce
Two spoonfuls
baking powder
A small spoon.
cumin powder
A small spoon.
white sesame
Proper amount
thirteen?incense
1?o'clock
Zero mistakes? Crispy fish pieces (grass carp) absolutely have no grassy smell?
Grass carp, please kill the fish seller and go from head to tail. Remove the black film from the belly of the fish, cut it into 2 cm thick slices, and then start pickling.
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Cut into pieces, add cooking wine, starch, soy sauce and salt and marinate for 20 minutes.
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Flour and starch are mixed with water to make batter. There is no specific requirement for proportion. Starch is about one third of that of flour. A little more will not affect the taste. Those with baking powder are a little more brittle. Stir well, add a little salt, chicken essence, cumin powder and thirteen spices to the batter to taste, and finally add white sesame seeds to stir. After that, the marinated fish pieces are added to the batter, so that they are evenly hung on the batter.
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Hot oil, order a drop of batter with chopsticks and put it in the oil pan, and it will bubble immediately. Put the fish pieces in a hot oil pan and turn to medium heat for about 30 seconds. You can turn it after you turn it.
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Turn the fish over and you can see that the surface on one side has been shaped and turned yellow. The fire is put in to make the surface crisp, and after the surface is set, it turns to a small fire because the fire will paste the outside and the inside is not cooked.
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Turn it over after a minute or two, and you can see that one side is golden. Fry for another minute, and just fry the bottom until it is golden brown.
Both sides are gold. It's time to cook
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The appearance is crisp, and the fish is fresh and tender without grassy smell. Very delicious. The first frying of fish was a great success.
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Fried two large plates. Fish pieces, fish head and bean curd soup, garlic and chrysanthemum, and two pieces of rice. 30 yuan is very rich. My son fell in love with eating fish from now on?
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skill
The batter should not be too thin, or it will hang. Cumin powder and thirteen spices in the batter can obviously cover up the fishy smell and increase the flavor, and white sesame seeds are also the finishing touch. Every time the fish is fried and taken out, you should open the oil pan again and put in new fish pieces to ensure that the appearance is crisp, and then continue to turn the heat down. Remember to switch between big fire and small fire. You can leave a message at any time if you don't understand. It is recommended to eat it within 20 minutes after frying, otherwise it will not be crisp if it is left cold for a long time. The suggestion that you can't eat it all at once is to fry it lightly for the first time, and then use another side of oil when you eat it. It is crispy and delicious as new.