Body
Fried fish pieces how to do crispy delicious
Materials: half a catty of small long fish, self-rising flour as appropriate, salt, five spice powder, cooking wine, water, onion granules, salt, basil leaves
Practice
1. Place in a bowl, add five-spice powder, cooking wine, salt, and diced scallions, mix well, and marinate for 30 minutes. (Saltiness retained 2 points, the last to sprinkle pepper powder J)
2. Self-raising flour and water mixed into a batter, the batter should not be too thick. Put the marinated small long strips into the batter and then clip out, the batter can just scratch off from the head to the tail of the fish, the whole fish body is still wrapped in a layer of batter is appropriate. (It is said that the dumbest way to tell if the batter is the right consistency is to see if you can find the fish's eyeballs. Thank God! My still can)
3. Oil to eighty percent of the heat, under the fish frying, frying adjusted to a small fire slow frying until both sides of the yellow crust on the fish, remove from the fire, with absorbent paper suction fried fish.
4. When the oil temperature cools down again open fire hot oil, for the second frying. After this deep-frying, the small long strips will become golden brown on both sides and crispy when you bite them. Be careful when plating or you will touch and break the fish tail. Finish with a sprinkle of pretzel salt and basil leaves.
After the knowledge of the fried fish practice book, when making fried fish, you can follow the above production process, but also pay attention to is that different fried fish in the production, are different methods, so the production of fried fish, in the method of choice are more critical, so that the production of fried fish will be more delicious.
01
What are the methods of frying fish without sticking to the pan
Fish washed, put into the wine, pepper and salt coated all over the body, like a massage, marinated for 1 hour. Sprinkle thin dry starch before frying, coated well and then put into the pot to fry, the fish is easy to shape, not easy to stick to the pan.
Heat the pan and cool the oil: Wash the pan and put oil in it. When the oil is boiling, turn the pan to coat all sides with oil evenly, then pour out the oil. Re-insert cool new oil, this will prevent sticking. There is no non-stick pan of the era, cooks are using this method of control, which is the pan gas, the longer the pan is used the better it works.
Fish into the pot, not easy to turn immediately , to wait for its side of the stereotypes in the flip, otherwise the fish will be broken.
02
Fish for people
General population can be eaten. However, patients with bleeding disorders should not eat more fish, and patients with tuberculosis should avoid eating fish when taking medicine. Gout, cirrhosis, allergies, infertility and other patients avoid eating fish.
Pregnant women, women in labor, nursing mothers can eat. It is especially suitable for patients with weak constitution, nutritional deficiencies, indigestion, weak spleen and stomach, and fatigue.
Baby can also eat. The nutritional value of fish is very high, to the smaller baby to add supplemental food, you can chop the fish into fish puree to the baby to eat, but also can be boiled into the rice or crumbled and added to the rice paste.
03