The delicious fish is crispy and delicious.
The Northeastern people's table in addition to the stew is the most fried dishes. The most important thing is that you have to be able to make the best use of your time and money. All the ingredients that can be fried are not missing. Among these many fried ingredients, I personally like to fry crispy fish. In the beginning, I used to add some flour or starch to the fish in order to make it crispy. Although the fish fried in this way is crispy on the outside, it is easy to wrap the fishy flavor in it, which can't be dispersed and affects the taste, and it tastes a bit fishy. In fact, the fried crispy not soft small fish or to non-stick flour effect is good, to want to fish fried crispy not soft, we must master the key 2 steps.
crispy fried small crucian carp: crucian carp has a lot of thorns, especially this kind of small crucian carp, so the fried must be crispy fried, fried through to be delicious. Otherwise, the tiny thorns on the small crucian carp will be so troublesome that people will give up savoring this delicious food.
Ingredients:
500 grams of crucian carp, green onions, ginger, cooking wine, salt, cooking oil 750 ml.
Preparation:
Step 1.
Fresh crucian carp is cleaned well, remove the gills and internal organs. Then wash the black lining of the fish belly and control the water. In the preparation of green onions, ginger cut into slices, put on the cleaned up crucian carp and then add salt and cooking wine and mix evenly marinated in flavor.
Step 2.
Take out the marinated crucian carp and dry it with kitchen paper.
Step 3.
Once again on high heat, the oil temperature in the pot to 8% heat, into the fried crucian carp, rapid re-frying, frying until golden and crispy, fish out of the oil control, plate.
This is a plate of crispy fried crucian carp on the fried good. Inside and outside crispy, even the fish spines are very delicious. Completely avoid the trouble of picking fish spines. After so deep-fried small carp, long time storage is not easy to soften.
The two key steps to crispy small fish are here:
1. The amount of oil used should be sufficient: In the production of deep-fried fish, the amount of oil in the pot must be sufficient, otherwise the fish will quickly drop the temperature of the oil after the fish is put into the pot. If the oil temperature is too low, the fish will be difficult to shape, and the frying time will be prolonged, resulting in a "soaked oil" state, which can not be crispy. How to control the amount of oil used? Generally speaking, the amount of oil used for deep-frying small fish should be about 1.5 times the amount of ingredients. It should not be too much, otherwise the oil temperature will be too high so that the outer skin of the fish will quickly become mushy, while the inside is not yet cooked. The fried fish will not be crispy.
2. Re-frying is the key to keep the crispy not soft: The key to frying small carp is also the last re-frying, under the action of high temperature, not only will the water in the small fish completely, fried out, but also can be forced out of the excess oil and grease. This fried small fish is naturally crispy and delicious. In a dry environment can be a very long time to keep crispy. However, you should also pay attention to re-frying, the oil temperature should be high and the speed should be fast. Otherwise, the low oil temperature will not be able to completely fry out the remaining moisture and excess fat in the fish, and the fish will not be very crispy. Also because the oil temperature is too high, the operating speed should be accelerated to avoid the fish will be fried paste.