Taste: salty and savory. Technology: fried hairtail. Material: main ingredient: hairtail 500g.
Accessories: egg120g, wheat flour 50g.
Seasoning: salt 5g, cooking wine 10g, vegetable oil 30g to teach you how to cook fried hairtail, and how to cook fried hairtail is delicious 1. Remove gills and viscera of hairtail, and clean;
2. Cut the hairtail into 5 cm long sections, put them in a bowl, mix well with refined salt, cooking wine and monosodium glutamate, and marinate for a while;
3. Beat the eggs into another bowl and mix well;
4. Put the pot on the fire, put the oil on it and heat it. Dip the hairtail section in flour, then hang the egg liquid and fry it in a hot oil pan until both sides are golden. Tips for making fried hairtail: choose fresh fish and master the frying time.
Tips-Health Tips:
This dish has the functions of nourishing liver and moistening skin, strengthening brain and resisting aging.
Pie-food phase grams:
Hairtail: Hairtail should not be fried in butter or sheep oil; Don't eat with licorice and Schizonepeta.
Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.
The practice of frying hairtail fish introduces the cuisines and their functions in detail: home-cooked recipes, blood-enriching recipes, adolescent recipes and nourishing yin recipes.
Taste: salty and salty technology: fried hairtail. Material: main ingredient: hairtail 500g.
Seasoning: peanut oil 60g, scallion 15g, ginger 8g, pepper 1g, salt 3g, soy sauce 25g, cooking wine 20g, monosodium glutamate 2g and salt and pepper 35g. Fried hairtail is characterized by crispy outside and fragrant inside, soft inside and tender inside. Teach you how to fry hairtail, how to fry hairtail delicious 1. Gently wash the dirt on the surface of hairtail with warm water, and cut off the head and tail;
2. Take out the internal organs by laparotomy, wash them, put them on the chopping board, change knives and cut them into 5 cm long sections, and put them in a bowl;
3. Add chopped green onion, Jiang Mo, pepper, salt, cooking wine and soy sauce to the bowl, and marinate well;
4. Put the pot on the fire, add peanut oil and heat it to more than 80%, then add the fish pieces and stir with a spoon, generally frying for half a minute to 1 minute. When the fish pieces are yellow and float to the oil surface, they can be picked up with a colander.
5. When the oil temperature in the pot rises to boiling heat again, fry the fish pieces back into the pot, take them out when the skin is fried to crisp, control the remaining oil, put them in a plate, and dip them in pepper and salt when eating. Tips for frying hairtail: This product has a frying process, which requires about 0/000g of peanut oil/kloc. Pie-food phase grams:
Hairtail: Hairtail should not be fried in butter or sheep oil; Don't eat with licorice and Schizonepeta.