Ingredients: crucian carp 1, 2 eggs, flour 100g, a little water, cooking oil and salt.
Operating steps:
1. Clean the internal organs of crucian carp, tear off gills, rinse, cut into blocks, and put them on a plate for drying.
Mixed egg powder liquid
2. Prepare a clean basin, beat the eggs into chopsticks and stir, then add the flour and stir. When you think the egg powder liquid is thick, add some cold water to dilute it, add salt and stir it, so that the egg liquid, flour, water and salt can be completely blended together.
Minced fish mixed with egg powder
3. Soak the fish pieces in the egg powder solution for 3 minutes, then turn over and soak for 3 minutes, so that both sides of the fish are covered with thick egg powder solution.
4. Pour 2 bowls of oil into the pot and heat it on high fire. When you see the oil bubbling, you can put the fish pieces in the pot, one by one, and put them down along the edge of the pot. When the oil is hot, it turns to low heat. If you keep roasting the fish pieces with a big fire, they will fry easily.
Crispy fish pieces
5. In the process of turning fish pieces and crispy fish pieces, people will not leave the pot, chopsticks will not leave their hands, and the first side will be fried. Huang turned to the second side and fried it, turning over the fish pieces.
6. Put the crispy fish pieces in the leaking basket. The purpose of this is ventilation. Leave the crispy fish pieces to dry in the wind. Only crispy fish pieces are the most delicious. Eat it while it's hot, it's crispy outside, and it tastes bad when it's cold. The key point is that the hard and sharp fishbone is also burnt, and the teeth are broken when biting. No more fish will get stuck in your throat.
Crispy fish pieces
Tips for crispy fish pieces:
1. The choice of crispy fish is generally crucian carp or carp to cook this delicious food, and it is fresh fish. Frozen fish in the refrigerator is not desirable, and it is not fresh and the meat is not delicious. It is also a waste of oil and salt.
Rapeseed oil crispy fish
2. The choice of oil for crispy fish fillets, Bian Xiao usually chooses rapeseed oil or peanut oil. Peanut oil and rapeseed oil are not greasy when cooked, but crispy fish pieces are not greasy, and these oils can still be used after crispy fish pieces. The fish pieces made are from Huang Cancan, which other oils can't do. If fried in big oil, it smells delicious, but the product is very greasy, and the color of chicken oil can't be reflected.
3. Other starches can't replace flour to wrap fish pieces. Corn starch is too slippery, and it is generally used to make tofu and fish-flavored shredded pork, which makes the dishes look more appetizing. The combination of flour and eggs can protect the nutrition of fish from loss, and the skin of fish is not easy to fry. At the same time, fried fish has no fishbone, and old people and children like fish without fishbone.
Crispy fish pieces
4. Oil temperature control. If the oil temperature is too high, the fish will burn easily. If the oil temperature is too low, the fried fish will be unsightly and tasteless. Bian Xiao's suggestion is to fry the fish when the oil is 70% hot. So how to judge the oil temperature without tasting it? Today, Bian Xiao teaches you a trick. Put your hand on the top of the oil pan and feel the temperature of the oil with your hand. When your hands feel hot, the fish pieces will become brittle. In order to prevent the hot oil from harming the skin, it slides down one by one along the edge of the pot. Bian Xiao's formula is to put the fish pieces slowly and fish the crispy fish pieces quickly, slowly and quickly, according to the appropriate situation.
5. Fire control: when the oil is hot, it turns to medium fire, and when it is halfway burned, it turns to low fire. When the fish pieces are about to be crispy, turn off the fire and use the residual temperature of the oil to make the fish pieces crispy.