Fried small fish home practices a
The main ingredients: small yellowtail 1000g.
Seasoning: peanut oil 10ml, salt 2g.
Fried small fish practice steps:
(1) yellowtail cleaned head and viscera and cut off the fins, with a little salt and ginger marinade.
(2) hot pan hot oil into the peanut oil, the body of the fish dipped in flour, slow fire, into the pan frying about 10 minutes, pay attention to the middle of the flip to prevent sticking to the pan.
(3) turn and then fry can be.
Fried small fish home practices two
Main ingredients: small fish.
Seasonings: salt moderate, 4 slices of ginger, starch moderate, moderate amount of blending oil, pepper powder 2 spoons.
Fried small fish practice steps:
(1) will be scaled small fish dig gills dissected and washed, especially in the stomach of the black membrane must be washed off, and then dry water.
(2) small fish into the basin with ginger, salt, cooking wine mix well marinated for an hour.
(3) Add starch and mix well.
(4) Add some pepper powder and mix well.
(5) pour more oil in the pan, and then the oil to seventy percent of the heat into the small fish (must be a small fire to do oh), deep-fried until golden brown can be.
(6) in order to be more crispy can be re-fried once. Re-heat the oil temperature to rise (at this time you need a large fire), the oil temperature will rise after the fish for a second short time to fry a fried can be.
Fried small fish home practices three
Main ingredients: small fish half a catty, spontaneous flour as appropriate.
Seasonings: salt, five-spice powder, cooking wine, water, diced scallions, pepper, basil leaves, each moderate.
Fried small fish practice steps:
(1) the long fish dissected, remove the viscera and cleaned into the basin.
(2) Add five-spice powder, cooking wine, salt, diced scallions and mix well and marinate for 30 minutes.
(3) Mix self-rising flour with water to make a batter, but be careful that the batter is not too thick.
(4) Put the marinated small long fish into the batter and roll it around before taking it out, so that the whole fish is covered with a layer of batter.
(5) will be the oil to eighty percent of the heat under the fish frying, frying adjusted to a small fire slow frying to both sides of the yellow crust on the fishing, out of the fire.
(6) wait for the oil temperature cooled down again to open the fire hot oil for the second frying. After this deep-frying small long fish will become golden on both sides, bite up crispy and delicious.
(7) Be careful when plating, otherwise the fish tail will be broken. Finish it off with a sprinkle of pretzel salt and basil leaves!
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