The method and steps of frying fish pieces are as follows:

1. Prepare materials first: fish, peppers, Chili powder, salt, seafood sauce, flour and eggs. Cut the prepared onion, ginger and garlic into powder.

2. Wash the fish, then cut off the fish and turn around.

3. Cut the fish into pieces and marinate the prepared seafood sauce such as onion, ginger, garlic, pepper, Chili powder, salt and cooking wine for 3 minutes, as shown in the figure below.

4. Put the marinated fish pieces into a bowl with flour, so that the fish pieces are covered with flour, as shown in the figure below.

(6) Put it directly into the oil pan (low fire) and fry until the color turns golden yellow.

(7) A plate of delicious fried fish pieces is ready.

Extended data:

Classification of flour

1, whole wheat flour

Whole wheat flour is only ground whole wheat, and there is no procedure to remove bran. It is whole wheat containing all bran and germ. Wheat bran contains cellulose and has high nutritional value.

2. Bread flour

Some people may ask, I thought it was said that bread was made of high-gluten flour. In fact, bread flour is not equal to high-gluten flour. The so-called special flour for bread is to add malt, vitamins and gluten to flour to improve its bread-making performance, increase the content of protein and make bread easier to make. Therefore, flour with protein content as high as 14- 15% appeared, so that bread with larger volume can be made.

In addition, there is an instant mixed powder, which can be simply made into bread embryo by mixing two or three materials with water.

3. Cake powder

Cake powder, also called cake powder. In fact, low-gluten flour is not equal to cake flour, because in some areas with fine flour classification abroad, low-gluten flour is also divided into two grades. One is cake flour, which means that the acid value of the original low-gluten flour is reduced after chlorine treatment, which is beneficial to the organization and structure of the cake; One is pastry flour. The gluten of pie flour is slightly higher than that of cake flour, but it also belongs to low gluten flour.

Of course, in China, the classification of household flour in the market is not detailed. You can use low-gluten flour to make cake powder, and you can make cakes, muffins and biscuits. If you can't buy low-gluten flour, you can also use medium-gluten flour and 20% corn starch instead, that is, the ratio of medium-gluten flour to corn starch is 4: 1, and corn starch can reduce the gluten of flour.

4, stone mill flour

Stone mill is flour processed by traditional stone mill (the rotation speed of stone mill is 20 rpm), and no additives are added. Low-speed grinding and low-temperature processing will not destroy the nutrients in wheat. Therefore, stone mill flour retains many nutrients such as protein, gluten, carotene, carbohydrate, calcium, phosphorus, iron, vitamin B 1, etc. B2 in wheat is the largest, especially carotene and vitamin E in stone mill flour are 18 times higher than other flours.

Its low-speed grinding keeps the molecular structure of flour without adding any additives. When cooking noodles, the noodle soup with stone flour is light yellow, while other noodle soup with additives is white. Therefore, the stone mill flour retains the original flavor of wheat, and all kinds of pasta made of stone mill flour have flexible taste, rich wheat flavor and higher nutritional value, which is a real natural green health food.

However, the traditional stone mill is made of two round stones, which are chiseled by hammer. Both of them are hand-carved into flat cylinders with large stones of a certain thickness, and twill is chiseled on two disks, which is called gear grinding. Grinding teeth with a stone mill is a highly specialized and complex technology. Its reasonable, natural and scientific design features must be modulated by hand, and its angle, size and gap are irreplaceable by some modern tools.

The primary color flour with slightly yellow color has higher nutritional value. Primary color flour turns yellow because it retains a lot of B vitamins, which is of great benefit to human nervous system and skin tissue.

Characteristics of stone mill flour

The low-speed and low-temperature grinding of 1. stone mill will not destroy the nutrients in wheat, but will retain many nutrients in wheat, such as protein, carotene, carbohydrates, calcium, phosphorus, iron and vitamins, especially carotene and vitamin bile, which is 18 times higher than other flours.

2. Its low-speed grinding keeps the molecular structure of flour without adding any additives.

3. When cooking noodles, the flour noodle soup with ground flour is light yellow, and other flour noodle soup with additives is white.

Baidu encyclopedia: flour