After visiting the market, I don't know what to buy and go home to cook. Is it tofu or flower armor? Fresh chicken or sea fish? After thinking about it, I finally left it in front of a seafood stall. There seems to be a lot of uncooked seafood at home. Pointing at the soldiers, I bought some fish with nine rows of buttons. Chaoshan people call it "tofu fish". Feel the first feeling, I'm afraid it's broken! Yes, it feels soft and slippery, and I'm afraid it will be broken accidentally, but it's not the case. Although it is soft and slippery, you can still feel the toughness of the fish by pinching it with your fingers.
In my impression, this nine-row fish often appears in the menu of food stalls. There are salt and pepper, stew and steaming. There seems to be no fried chicken wings. Yes, I just want to try. I heard a few days ago that 18 yuan weighs a kilo. I met a kilo of cheap 12 yuan this time, and the price is quite good compared with other meats now. Try to buy some when you meet them.
Su Xiang JIU paikou fish
Ingredients: 7 squid, 2 teaspoons of salt, cooking wine 1 teaspoon, 4 teaspoons of flour, eggs 1 piece, cooking wine 1 teaspoon, and bread crumbs.
[Manufacturing Steps]
1. Remove the head and tail of nine rows of buckle fish, then cut off the pectoral fins, ventral fins and caudal fins of the fish, and then cut them in the stomach from beginning to end with scissors, so that the internal organs of the fish can be cleaned and the intestines and fishing lines can be pulled out. If this sausage and fishing line are not disassembled, it will smell like fish.
2. After the fish is processed, cut the fish into two pieces, add a little salt and a teaspoon of cooking wine and marinate for 10 minute. Add salt to the low taste and remove the fishy smell from the cooking wine.
3. In a container, add 4 tablespoons of flour and an egg, then add 1 teaspoon of salt to add flavor, and stir it into a paste. If it can't be made into a paste, dilute it with a little water. In fact, flour, starch and baking powder can also make this effect, but this one has no egg flavor. But it won't be long before the egg batter is used up as soon as possible.
4. Put a proper amount of bread crumbs in the container in advance. At this time, paste the batter evenly on the marsupial, and then wrap it with bread crumbs for later use. Don't use too much force in this process, lest the fish stick to your hands instead of crumbs.
5. When the oil temperature is 50%, add nine rows of anchovies and fry until golden brown. This fish is tender and will be cooked soon. Basically, fry it for 1 minute and you can fish it out.
6. Delicious and crispy nine rows of fish are ready. It's simple. Try it quickly. The meat is tender and smooth like tofu, crispy outside and fried inside. It's tender and crisp outside.
skill
There are two kinds of fish in the market: live fish and frozen fish. Live fish is delicious, but it is not easy to preserve, while frozen fish can be preserved for a long time.
When you buy it, you should see if you have spots, body shape and fish damage. The color is preferably milky white, but the color looks abnormal. Meat feels elastic and has a fishy smell.