Many people like to eat fish. In China, there are many ways to cook fish, such as frying, frying, boiling, steaming, etc., and there are eighteen kinds of martial arts. Generally speaking, the most daily way to cook fish is to fry fish, pour oil into the pot, heat it, put the processed fish in it, and fry it until both sides are golden. Then, the problem is that many people will find it when washing the pot. Introduce the method of frying fish in a non-stick pan. Come and have a look together!

"Cooking" trick: Is the non-stick pan toxic

First of all, objectively speaking, cooking with non-stick pan is definitely not as healthy as cooking with iron pan. Everyone knows that wok cooking can supplement iron, but non-stick wok does not have this feature. Is that non-stick pan poisonous? The reason why the non-stick pan does not stick is the Teflon coating on the surface of the pan. The coating is composed of some compounds, which have the characteristics of high and low temperature resistance and chemical stability. Even if the previous non-stick pan can't completely guarantee the safety, today's non-stick pan technology has been quite developed, and the stability of the coating is higher, so the answer to the question whether the non-stick pan is toxic is no.

Can the coating of non-stick pan fall off?

As mentioned above, the main reason why non-stick pan does not stick is the Teflon coating on the surface, but this coating is not so wear-resistant. With the extension of the use time of non-stick cookware, the coating will be damaged more or less, and even peel off. When the coating of the non-stick pan falls off, it is not recommended that you continue to use the non-stick pan, because when cooking at high temperature, if the temperature reaches 25 degrees, the released PTFE will definitely be harmful to human body. In addition, if the coating falls off, the non-stick effect will be greatly reduced and cleaning will become troublesome.

"Cooking" tips: How to fry fish

1. Clean the fish.

2. Cut several knives diagonally on both sides, depending on the size and thickness of the fish.

3. Marinate the fish with salt and white wine for two hours. I bought the fish in the morning and cooked it at noon. It only takes half an hour to marinate.

4. add oil to the pot and add a few slices of ginger.

5. Drain the water from the fish and fry it in the oil pan.

6. After frying one side, turn it over and fry it. Clip off the ginger slices.

7. add a tablespoon of steamed fish drum oil and a little water, and then simmer after boiling.

Tips for "cooking": the method of frying fish without sticking to the pan

1. Wash the pan before frying fish, dry it, heat it, then drain the oil, and turn the pan slightly so that there is oil around the pan. When the oil is hot, put the fish in, fry the skin until golden brown, and then turn it over, so that the fish will not stick to the pot. If the oil is not hot, the fish skin will easily stick to the pot.

2. Wash the pan, dry it and heat it, then apply a layer of ginger juice on the bottom of the pan with fresh ginger, and then put the oil. When the oil is hot, put the fish in for frying. This will not stick to the pot.

3. Heat the pan and pour the oil. When the oil is almost hot, put a small amount of white sugar. When the white sugar turns slightly Huang Shi, put the fish in. There is no need to add sugar when putting the second one, so that the fried fish will not stick to the pan and be delicious.

4. After cleaning the fish (the big fish can be cut into pieces), dip it in a layer of flour thinly. When the oil in the pot is hot, put the fish in and fry until golden brown, and then turn the other side over. The fish pieces fried in this way are complete and will not stick to the pot.

5. Break the eggs, pour them into a bowl and stir well, then put the washed fish or fish pieces into the bowl respectively, so that the fish is covered with a layer of egg juice, and then fry them in a hot oil pan. The fried fish will not stick to the pot.

6. Before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, which can also make the fish skin not stick to the pan.

7. Rub a little oil on the fish, and then turn it to low heat after heating the oil pan. All fish can be fried well, brown and complete, and never stick to the pan.

8. When frying fish, if you can coat some vinegar on the fish, it can also prevent the pan from sticking.