Dry frying hairtail, dry frying, powder frying or paste frying?
What can I do to make it crisp and crisp? I can eat it with bones and thorns. Today, I will teach you the correct method. I made it golden yellow and Huang Chengcheng, and it was crisp. I collected it and showed it to my family during the Spring Festival. Both children and adults like to eat.
1. To make dry fried hairtail, it is best to choose this hairtail and fry it thoroughly. The outer layer of silver scale belongs to lecithin, which is very nutritious and does not need to be removed.
The head and tail are basically not cut, but the fins are cut off with scissors. Look, my stomach is soft, soft.
Wash it inside and out, and put a flower knife on the hairtail. Put a flower knife on it, and then change it into a section seven or eight centimeters long. It's delicious.
2. Prepare an onion Jiang Shui. Onions and ginger are sprinkled. Add 50 cents cooking wine, pour some 82-year-old Jian Nanchun, and the smell of hairtail is even heavier. Then pour some water and soak for a while to get rid of the fishy smell.
When curing, put less salt. Although fish is not salty, it is a marine fish and always feels salty.
Pepper, chicken powder and onion just prepared by Jiang Shui are also poured in, and some delicious thirteen spices are added. If you don't like the smell of thirteen incense, you can leave it.
Stir well, seal and marinate with plastic wrap for more than half an hour, and don't season later. It's all because of curing.
Start frying hairtail
Pour wide oil into the pot, pour out salted hairtail juice, and fry in the pot when the oil temperature is 50% hot.
Hairtail doesn't need powder or a bag. Direct dry frying preserves the original flavor and taste of hairtail.
Thicker first, then thinner, so as to maintain the same maturity. Only by soaking slowly and frying with low fire can the frying be more burnt and crisp.
When frying, shake the pan frequently to preserve 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 paint too fast.
If you want the bones to be crisp and rotten, please fry them 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 they are hot, mix well and live together. It tastes really good. It can be used as a staple food or 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 to eat one lemon at a time in the New Year. Everything can be steamed easily, and it's better than pickled fish.
1, let's use carp with less tender flesh and thorns. Clean up the carp first.
It is very important to make a knife for New Year's Eve. First, cut off the fish head and tail, remove the bones of the fish tail, and then cut a knife on the fish every 1 cm, without cutting.
Is it better to cut like this? No, you look beautiful when you set the plate. A person who pursues perfection, is good at cooking and 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 proud as a peacock, the New Year's Eve dinner is served at one end of the table, and it is very comfortable to watch it not eat.
Put the fish head and tail in, put a piece of green lemon in the fish mouth, and then put the remaining lemon slices in the slit.
Add onion and ginger, squeeze lemon juice, let the fish fully absorb the fragrance of lemon, and set the plate.
Boil the water for 8 minutes, and the fish will be cooked.
At this time, make a sauce: put 10g sesame oil, 20g steamed fish and soy sauce, 5g light soy sauce and mix well. Friends who like spicy food can cut a little millet pepper ring.
Cut some chopped green onion.
When the season comes, we take out the fish. The smell of fish is mixed with the sweet and sour taste of lemon, and the taste is very fresh.
Empty the water from the plate. This water smells like fish, so it needs to be emptied. Pick out the onion and ginger, pour the mixed juice evenly on the fish, sprinkle a little chopped green onion, and the delicious lemon fish will be ready.
Simple and not simple, beautiful and not beautiful, quick to learn, sour and appetizing and tender.
Shrimp is an essential dish for Chinese New Year. Not only adults but also children's tastes should be considered. Share a delicious and delicious vermicelli pot today. Vermicelli is not sticky and tastes fresher than shrimp. When it was served, adults and children liked it.
1. Soak fans a few minutes earlier than 10. Cut two knives and put them in the basin.
Pour in soy sauce and a little soy sauce to color the fans. With more vegetable oil, the vermicelli looks good and won't stick.
Clean the fresh shrimp, cut off the whiskers and legs, cut off the shrimp and draw a shrimp line, and put the shrimp head and meat into two pots.
Shrimp heads are used to boil shrimp oil. Cut some ginger slices and onions. The pulp of red pepper is removed, cut into filaments and used for color matching when it is taken out of the pot.
In addition, cut some ginger slices, minced garlic and chopped green onion and stir-fry. 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.
Stir-fry shrimp in freshly fried shrimp oil for as long as possible. Crispy and delicious.
After the shrimps are 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 fragrance.
Bring out the fried shrimp.
3. Add a little shrimp oil to the pot, add onion ginger, dried rice, mushrooms, stir-fry over low heat, and pour a little cooking wine to remove the fishy smell. Stir-fried salty taste.
Stir-fry the vermicelli in a wok, then add the shrimps, continue to stir-fry, and fully absorb the flavor.
4. Prepare a casserole, put ginger slices, shallots and shallots at the bottom, stir-fry the shallots, and pour in the fried dried shrimp vermicelli.
Sprinkle chopped green onion and shredded red pepper, cover the pot and stew for a while, then pour in some high-alcohol liquor, and heat it inside and outside at the same time to bake it out.
The shrimp vermicelli pot will be ready as soon as the auspicious time arrives. My daughter panicked after a few days without eating. She likes to eat the stewed vermicelli here, saying that it is much more delicious than the powder sold in the small shop outside.
On New Year's Eve, it is necessary for the whole family to sit around, sum up their life this year, talk about their plans for next year and have a little wine to celebrate. Then you have to eat something hot and cold, get tired of eating meat dishes, and have some appetizing cold dishes to relieve boredom.
Cold mixed mung bean sprouts are a good choice. Stir a plate for 2 minutes. As long as the cold sauce is well mixed, it will be quick to drink and eat.
1. Cold salad is less garlic, and the flavor is less than half. This garlic must be chopped.
Season with salt, sugar, monosodium glutamate and white vinegar, and put more sesame oil. Don't be sad. It's all sesame oil to enhance the taste.
Melt it in warm water, fry it in hot oil, and pour a little dried Chili into it. This hot and sour appetizing cold sauce, don't look simple and fragrant
2. Put mung bean sprouts into boiling water and cook them quickly to remove the beany smell. I added some shredded green peppers to make them look better.
After touching for about ten seconds, the bean sprouts were cut off and immediately poured out. Drowning for a long time will not taste good if it collapses.
Rinse with clean 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 in, put on gloves, turn over with your left hand, and serve on a plate.
It's only fifty cents, and it only takes two minutes to get appetizers. I like to collect them quickly.
I am Fei. I have learned all these dishes, not to mention the New Year's Eve dinner. You can also enrich your daily dining table. It's nice and delicious to entertain guests during the Spring Festival. You follow them, as good as going to a restaurant, and you can eat well with less money.