How to make fried whitebait:

Standby ingredients: 500 grams of small whitebait, 4 grams of thirteen incense, 50 grams of flour, 10 grams of very fresh flavor, 1 egg, peanut oil Appropriate amount;

Production process: In the first step, prepare an appropriate amount of small whitebait, remove its internal organs, head and tail, then clean the small whitebait carefully and put it on the grate. Control the moisture in it and put the processed small whitebait into a container;

The second step is to add some thirteen spices to make it taste very fresh. Wear disposable gloves to fully grasp and mix it. Evenly, so that the small whitebait can be fully integrated with the seasonings, and set aside to marinate for a while. During this process, prepare a small bowl;

In the third step, put 50 grams of flour, and then knock 1 egg into it, use chopsticks to stir in one direction evenly into a thicker egg batter, use chopsticks to slowly drip the batter in advance, and set it aside to rest for a while;

The fourth step is to wait until the small whitebait is marinated, mix it with the prepared egg paste, and stir it evenly with chopsticks so that the whitebait can be coated with the egg paste. Next Now you can fry the small whitebait. Add an appropriate amount of cooking oil to the pot;

The fifth step is to heat the oil until it is 70% hot, add the battered small whitebait and start frying. Fry slowly over low heat until golden and crispy.

Editor’s summary: Although the whitebait is relatively small, its value is not low at all. The trace elements contained in the small whitebait are particularly rich, and both adults and children will benefit from eating them appropriately. Especially for families with children, eating small whitebait appropriately can also have a certain nourishing effect. Small whitebait tastes good and can withstand more cooking. Small whitebait with black pepper, small whitebait Egg soup, etc. are all good choices, but my children prefer to eat fried small whitebait, so I often use this method shared by my chef friend, and the effect is particularly good.