1, cut hairtail into small pieces, add cooking wine and salt for curing.
2. Take two eggs and mix them into a paste. Add half a bowl of flour.
3. Pour the egg liquid into the flour. Add a little salt, then add some water and stir in one direction to make a paste.
4, hairtail wrapped in egg paste. 70% hot oil, fried hairtail wrapped in egg paste, remove golden.
Pickling method of hairtail: gut hairtail, wash it, cut it into 2cm pieces with kitchen scissors, add a spoonful of salt, pour in cooking wine, grab it evenly with your hands, cover it with plastic wrap, and put it in the refrigerator for one night to finish the pickling.
Fried hairtail is the most daily way to eat, but it should be noted that it is best to wrap a layer when frying, which not only preserves the nutrition better, but also retains the silver "scale" on hairtail. The so-called "silver scale" of hairtail is a kind of protective epidermis formed by special fat, also called "silver fat", which is rich in unsaturated fatty acids and lecithin beneficial to human body and can play a role in lowering cholesterol and strengthening brain.
Extended data:
Nutritional value of hairtail;
1. Hairtail has higher fat content than common fish, and most of them are unsaturated fatty acids. This fatty acid has a long carbon chain and can lower cholesterol.
2. The scales and silver oil layer of hairtail also contain 6- thioguanine, which is beneficial to the adjuvant treatment of leukemia, gastric cancer and lymphoma.
3. Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system and is conducive to preventing cardiovascular diseases such as hypertension and myocardial infarction. Regular consumption of hairtail also has the effects of nourishing liver and blood, nourishing skin, caring hair and keeping fit.
4. The iodine contained in hairtail can not only maintain thyroid function, but also promote metabolism.
Fried hairtail is the most common way to eat, but it should be noted that it is best to wrap a layer when frying, which can not only better retain nutrition, but also retain silver grease on hairtail. The silver fat of hairtail is rich in unsaturated fatty acids and lecithin beneficial to human body, which can lower cholesterol and strengthen brain. Cooking methods such as steaming and stewing can keep the silver fat of hairtail from being destroyed to the greatest extent, and frying is the most taboo. If you have to eat fried hairtail, remember to wrap it in paste.
References:
People's Network-Three methods of dry frying hairtail with high nutritional value
People's health network-fried hairtail wrapped noodles have better nutrition retention
Baidu encyclopedia-salted hairtail