When cooking fried fish at home, fried fish will face the problem of fish sticking to the pot, which not only destroys the appearance of the skin, but also is not easy to clean the pot. How can I make fried fish stick to the pan? Here are three tips for sticking the pot.
1. Non-stick pan and wide oil
The easiest way is to fry fish in a non-stick pan. There are many kinds of non-stick pots, such as Teflon coated pots, ceramic coated pots, stainless steel pot, special pattern pots and so on. The second is wide oil, that is, a large amount of oil heats fried fish to prevent sticking to the pot.
Apply ginger
Before frying fish, cut a few slices of ginger, wipe the bottom of the pot evenly with ginger slices several times, and then pour the fried fish with fire to help prevent the pot from sticking. You can also put ginger slices on the bottom of the oil pan to cushion the fish to prevent it from sticking to the pan.
3. Cool the oil in the hot pot
Finally, the best way is to cool the oil in a hot pot. Boil the pot dry, add a spoonful of oil to the pot, pour it out, burn the pot until it smokes, and add a proper amount of cold oil. Put down the fish. Don't stir the fish until one side is golden brown, then slowly shake the pot to separate the fish from the bottom of the pot, and then fry the other side.
Some precautions:
1. Anyway, be sure to dry the water before frying the fish.
2. The amount of oil can be slightly larger, and the bottom of the fish can't pass.
3. You can pat a small amount of dry powder on the fish to help prevent adhesion.
4. Hot pot cooling oil is suitable for all frying, frying and anti-sticking.
Fish 1687g, proper amount of raw flour, salt 1 tablespoon, 2 eggs, monosodium glutamate 1 tablespoon, sugar 1 tablespoon, a spoonful of white pepper and a spoonful of spiced powder.
1, clean the fish and cut into rectangular strips.
2. Pour in all the ingredients and beat in two eggs.
3. Stir all the materials evenly and let stand for 30 minutes.
4. Add a proper amount of raw flour, stir well and wait 10 minutes for frying.
5. Fry the fish pieces in the oil pan basket. The oil temperature is 325℃.
6. Look at the fish inside. If it is fried in golden brown, it will be fine.
Hello, hello. I'm Zheng.
I was just passing by and saw your problem. I hope my answer can help you. How about fried fish? Will not stick to the pot.
Well, it's actually very simple.
First, we prepare fish.
Seasoning, evenly powder the fish. Powder should be enough. Otherwise, it is easy to stick to the pot.
Before we season it? Be sure. Drainage. Otherwise it will stick to the pot.
When we are all ready. Start frying fish. First, it must be heated. Generally, fish are fried with medium-high oil temperature.
That is to say. 120 degrees to 150 degrees. Ok, the oil temperature is enough. It also matters how many fish we fry at a time. 5 Jin of oil can only fry 2 Jin of fish. This is the best. If you want to blow up Beijing,
Just fry a little less. Blow a few times.
The oil temperature should be controlled well. The amount of frying should also be controlled. Only in this way can we fry good fish. Not if there is less oil and more fish. You can't blow it up? When you put the fish down, its oil temperature dropped again, so it stuck to the pot.
How can fried fish not stick to the pan? According to my experience, I have summarized the following points:
1. Heat the pan and pour more oil. When the oil is almost hot, put a small amount of sugar. Turn the sugar to Huang Shi slightly, put the fish in, and don't add sugar when putting the second item, so the fried fish is not sticky and delicious.
2. Rub a little oil on the fish, and turn the oil pan to low heat after heating. Any fish can be fried, brown and intact, and never stick to the pan.
3. Put a layer of fresh ginger or ginger juice on the bottom of the pot, then put the oil, and put the fish after the oil is hot, so it won't stick to the pot.
4. The fish is wrapped in egg liquid or white flour, and can be cooked after the oil is hot.
Before frying fish, put some salt in the oil pan, not too much, just sprinkle some Mao Mao salt.
Summary: Be sure to put the oil in a hot pot. The most important thing is that the oil temperature should not be too high. It is about 6-7% hot. After the fish is put into the pot, turn to low heat and fry slowly. The fried fish is tender and tender. Beautiful!
The above is my experience in frying fish, I hope I can help you!
Hello, you asked how to fry fish without sticking to the pan. Then I think you want to eat fresh fish, without flour or anything. So how to prevent frying fish from sticking to the pot?
First of all, the pot used to fry fish is related. You can buy a noisy non-stick pan. Of course, you don't have to spend money to buy a pot to fry a fish. In fact, the non-stick pan is really easy to use, and it is not very expensive, and the cost performance is still relatively high. For example, quarreling with other dishes is also very useful. Avoid cooking and always stick to the bottom of the pot, which is not easy to handle. Okay, digression!
So let's get back to the topic, how to avoid fish sticking to the pot.
(1) before frying fish, cut a few knives diagonally on both sides of the fish, and be careful not to use too much force, which will make it difficult to turn over and break easily! Then knead and marinate for a few minutes with a little egg liquid (no yolk), cooking wine, a little salt, and some favorite seasonings. Then the oil is introduced into the pot, and it is recommended to use rapeseed oil+lard in a ratio of 8:2. This way, the fish will taste better and smell better!
② Before fishing. Throw two pieces of ginger the size of a fingernail into the pot. Be careful not to be too thin, about 3mm, which is easy to paste when it is small. Press two tablets with a spoon and pass them around in the pot. When the ginger slices are crane red, take them out so that the oil temperature is just right. And it can ensure that the fish will not stick to the pot to a greater extent!
(3) When the fish is hooked, don't turn it over immediately. Turn on a small fire, wait for a minute or two, and gently shake the fish back and forth with a spoon, so that it won't touch the bottom of the pot for a long time and cause the pot to burn! When the fish skin on the lower side is golden yellow, turn it over and turn it slowly. Don't lose your strength, for the sake of beauty. Of course, it doesn't matter if you don't care! Then repeat the previous action, and it's ok!
Summary: The fish that comes out like this can be eaten in many ways later, and it can be braised in soup and so on! In short, this is the way fish won't stick to the bottom of the pot!
Tips for fish not sticking to the pot: master the heat, and the hot pot is cold and oily.
How to fry fish without sticking to the pan? Master the temperature and oil temperature 1. How to master the heat in the cooking process, there are generally four kinds of heat: big fire, medium fire, small fire and slow fire. The size of firepower has always been distinguished by the level of flame, the color of fire and the intensity of radiant heat. Wanghuo: the flame is high and steady, white and yellow, the gas is light blue, the luminosity is bright and the heat is pressing. Generally used for fast cooking, such as frying, frying, frying and so on. Medium fire: low and steady flame, high heat, red and bright fire color. Suitable for steaming, boiling, stewing and other cooking methods. Small fire: the flame is low and unstable, red, dim and hot. Generally used for frying, pasting, spreading and other cooking methods. Slow fire: the flame is small and sometimes ups and downs, turquoise, dim and not hot. Generally suitable for stewing, stewing, stewing and other cooking methods. Second, how to master the oil temperature To master the oil temperature, we must pay attention to three aspects: the size of firepower, the nature of raw materials, the time and dosage of blanking. The method is as follows: 1. High fire produces less material and the oil temperature is slightly lower; If the fire is slow, the oil temperature should be higher, otherwise the raw materials are easy to peel and peel. If the oil temperature is too high when passing oil, keep the pot end away from the burner or add cold oil. Second, if the feeding amount is large, the oil temperature should be slightly higher when cooking. Third, we must master it flexibly according to the old and tender texture and shape of raw materials.
Put the oil in a hot pan, and when the oil temperature is 6-70%, put the fish in the pan and fry it until it is cooked. After the fish is put into the pot, turn to low heat and fry slowly. We can also coat the surface of fish with egg liquid, then evenly coat it with starch, then heat the pan to 60-70% oil temperature and fry it in the pan. We can also make batter with flour and eggs, then cut the fish into small pieces, put them in the batter, hang the batter and fry them in a pot.
Why do fried fish stick to the pot?
First, other dishes are sticky after cooking. If it is not cleaned, or even not cleaned, it is likely to cause the fish to stick to the pot in the later stage. Therefore, it is recommended to fry the fish before cooking other dishes.
Secondly, some people may like to eat simple salty fried fish, so they will marinate the fish pieces with salt before frying them, and then fry them in a pot. Glue with salt is easy to paste the pot.
How to fry fish in a non-stick pan
1, hot pot cold oil. This is one of the tricks that all chefs know.
2, egg white bag. Remove the egg whites from the dried fish and fry them in a pan.
3. If the fish is too wet, you can also dip a layer of powder first and then dip the egg white.
4、
5. When frying, the oil is 6-7 minutes hot, and the portable fish tail slides out of the pot from the side of the pot. Don't touch the fish tail with oil, fry it for a while, turn it over and fry the other side. It turns brown after a long time. Turn it over. Turn brown again.
Put a little oil on the fish, heat the oil pan and turn it down. Any fish can be fried, brown and intact, and never stick to the pot.
Method 3: Wipe a layer of fresh ginger or ginger juice on the bottom of the pot, then put the oil, put the fish after the oil is hot, and do not stick to the pot.
Method 4: Wrap the fish in egg juice or white flour and put it in a pot over medium heat.
If possible, choose a suitable pot before frying fish, because a good pot can better avoid sticking to the pot. If the amount of fried fish is small, it is best to choose a non-stick pan to fry fish; If you fry a lot of fish, choose a big new iron pot; If the above conditions are not met, try to fry fish in a pot without pasting the bottom of the pot; If you have to use a pot with a history of pasting, try to remove the pasting marks as cleanly as possible.
Sometimes fried fish is just one of many dishes that need to be cooked, so the cooking order of various dishes may be arranged differently, and different arrangements may cause different situations of sticking to the pot. Other dishes are sticky after cooking. If you don't clean them or even wash them, it is very likely that the fish will stick to the pot later, so it is recommended to fry the fish before cooking other dishes.
Put more oil, let the fish soak in the oil pan, which is convenient to turn, and the fish has less contact with the bottom of the pan, which helps to reduce the situation of sticking to the pan.
Fried fish can be eaten directly and not used for cooking other dishes (such as fish head and bean curd soup), so fish pieces can be wrapped with a layer of paste or starch paste before frying, so that they can be quickly shaped when frying and are not easy to stick to the pot.
Using ginger can help prevent fried fish from sticking to the pot. Rub ginger juice or fresh ginger slices on the bottom of the pot once or more before cooking. After wiping, you can throw away the ginger slices, or fry them in the oil pan with the fish, and then fry them in the oil. If you are too lazy to wipe the wall of the pan, add ginger slices to the oil pan, which is not very effective.
You can also use the traditional oil-gas method to avoid sticking to the pot before frying fish, add a small amount of oil to heat it in the pot, then pour the oil on the pot wall with a spatula, and finally add enough oil to fry fish.
Some people may like to eat simple salty fried fish, so they will marinate the fish pieces with salt before frying, and then fry them in a pot. The gum stained with salt is easy to paste the pot, and some gum often appears on the surface of salted fish slices. Therefore, after the salt is tasted, it is best to rinse the fish pieces with clear water before frying them to remove the gum and floating salt on the surface, which can reduce the sticking to the pot.
Method 1: Heat the pan and pour the oil. When the oil is almost hot, put a small amount of sugar. When the sugar turns slightly Huang Shi, put the fish in. You don't need to add sugar when you put the second one, so the fried fish doesn't stick to the pan and is delicious.
Method 2: Rub a little oil on the fish, heat the oil pan and turn to low heat. Any fish can be fried, brown and intact, and never stick to the pan.
Method 3: Wipe a layer of fresh ginger or ginger juice on the bottom of the pot, then put the oil, put the fish after the oil is hot, and do not stick to the pot.
Method 4: Wrap the fish in egg juice or white flour and put it in a pot over medium heat.
I used to fry fish with salt, but I still touched the pot. I will sum up my experience in the future.
Not only should the pan be cleaned, but also salt should be added when the oil is hot. The most important thing is that the oil temperature should not be too high. It will be hot for about 6 or 7 minutes, so turn off the fire. If you fry slowly, the fried fish will be brown and beautiful.