"Fried Toona sinensis fish" is the best drinking dish in Beijing. It tastes crisp and tastes delicious. In fact, the practice is very simple. In the past, I used to put a little alkali in a little dough. In order to prevent the dough from being a little sour, I neutralized them with alkali, then beat two eggs in it, add salt and starch, stir them into a paste, and wrap them in Toona sinensis and fry them. Now you don't need it. You can use flour, starch, eggs, salt and a little baking powder to synthesize batter and fry it. Convenient and simple. Today, I will introduce this simple Beijing-style snack "Fried Toona sinensis Fish" to my friends.

Flour, starch, baking powder and salt are stirred evenly, and two eggs are chopped with appropriate amount of water to synthesize batter.

Add 15g edible oil to the batter.

Mix the batter and the oil evenly, so that the batter and the oil are fully integrated.

Put peanut oil into the wok, and when the oil temperature is 50% hot, start to dip the Toona sinensis batter into the oil pan.

Toona sinensis should be turned over immediately after it is put into the oil pan. In this way, after the finished product comes out, there will be no phenomenon of more batter on one side and less batter on the other side, and the batter hung on both sides of Toona sinensis can be kept uniform.

Put the fried Toona sinensis into the oil-absorbing paper prepared in advance, so that the fried Toona sinensis will remain dry and will not be oily, and the Toona sinensis with good oil control can be served.

Warm reminder;

1, the batter must be stirred evenly, and it is best to have no particles in it.

2, put some oil in the batter, so that the fried Toona sinensis fish skin is crisp and will not peel after a long time.

3. When putting Toona sinensis into the oil pan with chopsticks, don't detach the chopsticks. When you see the oil, immediately pick it up and turn it over, so that the batter on both sides of the fried Toona sinensis fish will be even.