How to make fragrant and crisp dry fried hairtail, which is crisp and tender, and children can't stop eating it? When I was a child, dry fried hairtail was a big dish. Growing up, I never got tired of eating. Hairtail is the most frequently eaten in restaurants outside. I will cook it myself at home when I have time. Because of frequent consumption of hairtail, it is beneficial for children to nourish the five internal organs. Hairtail contains a lot of magnesium, which is beneficial to protect endocrine system and prevent cardiovascular and cerebrovascular diseases such as hypertension and myocardial infarction. Dry fried hairtail is golden and crisp, with delicious meat and small thorns, suitable for peeling and not easy to get stuck. If you have time, you can also make dry fried hairtail into crispy hairtail.

The first step is dry frying hairtail. Main ingredients: hairtail 800g, two raw eggs110g, wheat flour 20g, cassava starch15g, auxiliary materials: edible salt 3g, white pepper 2g, rice wine10ml, onion 5g, ginger 5g and cooking oil 400ml. Processing technology:

First, prepare dinner ingredients for cooking this dish: 800g hairtail, 2 raw eggs (110g), 20g wheat flour,15g cassava starch, 5g ginger and 5g shallots, and cut hairtail into strips with scissors to eliminate internal organs.

The second step is to clean it and cut it into hairtail sections. Peel ginger and cut it into foam. Wash and chop shallots. Then put the yellow croaker and ginger and garlic together in a gourmet bowl, add 10ml rice wine, 2g edible salt and 2g white pepper, mix well and marinate for about15min. In the pickling process, soak the fish's back with chopsticks every once in a while, which can make the hairtail section soak more delicious.

Prepare the paste of fried hairtail in advance: flour, starch, raw eggs and water. Pour starch and flour into a bowl, add water and mix, then beat in two eggs and stir. Add 1 g salt to make fried hairtail, and then wrap it into paste for later use. After pickling, hairtail will produce a little fishy water, so it is necessary to throw away the pickled feed water. It's not easy to size when wrapping because the water is fishy after curing 15 minutes. Ensuring that the fish body does not contain too much water and is as dry as possible is conducive to improving the taste of fried fish pieces.

Stir-fry in a wok until it burns to the palm of your hand, pour in 400 ml of cooking oil and heat up quickly while it is hot. Put the marinated hairtail segments into the egg paste one by one, and make sure that each hairtail segment is full of batter, and then you can prepare the fried fish pieces in advance by shooting and oiling. Seeing the smoke in the pot, I changed the hairtail section wrapped in batter to the side of the pot and gradually slipped into the boiling pot.

Thirdly, the hairtail is fried to a set shape, and then the hairtail is picked up, and the fish pieces are fried for the second time. It is said that the surface of hairtail is fried to golden brown, and the fish can be cooked with chopsticks. Crispy and attractive dry fried hairtail section can be eaten solemnly.

Tip: When choosing hairtail, try to choose a generous hairtail. The brighter and more detailed sphingomyelin is, the fresher it tastes and the better it tastes. Don't put too much salt in pickling when cleaning hairtail, because the fish itself has salt. After pickling, it is necessary to control unnecessary fishy soup. Fish fried with too much water is not crisp.

The fourth step is to keep the temperature so as to fry hairtail thoroughly. Add salt when pickling and mixing batter, and make spicy dishes according to taste when serving. The above is the processing technology of dry fried hairtail. Welcome to fill it. If you like, you can learn and leave a comment. Your attention and evaluation are the driving force.