Recipe ingredients:
Hairtail 800g, ginger10g, pepper 5g, star anise 5g, starch (pea)10g, salt 5g and vegetable oil 50g.
Production method:
1. Remove intestines, heads and tails from hairtail, scrape scales, clean, cut into 5cm long sections, then marinate with Jiang Mo, pepper powder, aniseed powder and salt, and mix with starch to make slurry;
2. Heat the vegetable oil in the pan, take out the hairtail segments, put them in the oil pan one by one, fry them with slow fire until both sides are golden, take them out and put them on a plate, and fry the hairtail until it is cooked.
Hairtail nutrition:
Hairtail is rich in polyunsaturated fatty acids and can lower cholesterol. The scales and silver oil layers of hairtail also contain 6- thioguanine, which is beneficial to the adjuvant treatment of leukemia, gastric cancer and lymphoma. 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.
Grams of food:
Hairtail should not be fried in butter or sheep oil; Don't eat with licorice and Schizonepeta.
Dry frying hairtail practice 2
Recipe ingredients:
Fresh hairtail 1000g, 2 egg whites, flour 100g, corn starch 150g, edible oil, cooking wine, monosodium glutamate, salt, pepper and sliced onion and ginger.
Production method:
1. Scales and viscera of hairtail are removed, cleaned, cut into 6 cm long pieces, put into a basin, add cooking wine, salt, monosodium glutamate, onion ginger slices and pepper, and marinate for taste. Beat the eggs into pots, add flour, starch, oil, salt and purified water, and stir into a thin paste for later use.
2. When the wok is on fire, put the oil in, and when it is 40% to 50% hot (120- 150℃), put in a thin layer of paste of hairtail, fry until it is light golden brown and crispy, take it out, plate it for beautification, and fry hairtail.
Characteristics of dishes:
The color is light golden, even and beautiful, the texture is crisp outside and fresh inside, and the taste is salty and crisp.
Nutritional efficacy:
Nourishing and strengthening, calming the heart and appetizing, nourishing deficiency and moistening skin, enriching blood and preventing miscarriage, detoxifying and calming wind.
Cooking skills:
1. The main ingredients should be fresh and uniform in thickness, scales and internal organs should be removed during processing, and the molding should be uniform and tidy.
2. Pickling should not be too salty, crispy skin should not be too thick, frying oil temperature should not be too hot, and the finished dish should be light golden yellow, crispy outside and cooked inside.
3. Dry fry hairtail, marinate, dip in dry starch, and fry in oil pan. Other methods are as above.
Dry frying hairtail exercise 3
Recipe ingredients:
Hairtail 500g, flour, eggs, onion, ginger, refined salt, cooking wine.
Production method:
1. Wash the viscera of hairtail, slightly cut the head and tail, and cut into sections;
2. Pour in some cooking wine (it doesn't matter if there is more), cut the scallion into sections, put some ginger and less salt and mix well;
3. Use flour, eggs, water and a little salt to make juice, then dip a layer on the surface of hairtail, fry it in a pot, take it out and put it on a plate, and fry it.
Characteristics of dishes:
Delicious and delicious.
Cooking skills:
1. When curing, it is very important to fully absorb the seasoning and dry it (until there is no liquid on the surface). If it is not dried, it will affect the molding when frying.
2. Ensure that the oil temperature is high enough. If the oil temperature is low, the fish skin will stick to the bottom of the pot.
3. Turn down the fire after the oil temperature reaches the temperature. If the fire is too big, the fish will be fried too dry and will soon become mushy.
If you want to stew fried fish, you must pour in hot water. If you add cold water, it will smell like fish after cooking.
Dry frying hairtail 4
Recipe ingredients:
200 grams of fresh hairtail, a little flour, 750 grams of vegetable oil (about 25 grams), 2 tablespoons of Shaoxing wine1/,5 tablespoons of refined salt1/,appropriate amount of pepper and seasoning powder, and appropriate amount of salt and pepper and spicy soy sauce.
Production method:
1. Chop off the head and tail of hairtail, cut off the dorsal fin, cut open the abdomen, take out the internal organs, and wash off the black clothes on the abdomen. Then, insert oblique "cross" flower knives on both sides of the fish, cut them into 7 cm long sections, put them in a pot, add refined salt, monosodium glutamate, pepper and Shaoxing wine, marinate them evenly, and dip them in dry flour for later use;
2. When the oil pan is heated to 70%, put the pickled hairtail section and fry it thoroughly. When it turns golden yellow, take out the clean oil and put it on a plate. Then fry hairtail with pepper, salt and spicy soy sauce. [Dining area]
Cooking skills:
The black clothes in the hairtail belly must be washed clean, so as not to affect the quality of the dishes.