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Tips for frying salted octopus
Hairtail, as a kind of saltwater fish, is delicious when fried in oil. Coupled with the delicious braised pork, it couldn't be better. It is simply a necessary "hard dish" for holidays.

The most common practice of hairtail is dry frying, which can make hairtail firm, golden and crisp without any superb cooking skills. But when frying hairtail, it is easy to spread and stick to the pot, which is really a headache. The chef of the hotel taught you a trick today. There is no need to wrap egg liquid or starch paste to ensure that hairtail is golden, crisp and non-sticky, and the skin is complete and more delicious. Whether it's braised or sweet and sour, it's super delicious.

Step 1: Treatment process of hairtail

To buy hairtail, first remove the fins and inedible head and tail parts, and then remove the internal organs of hairtail. Rinse hairtail with clear water. Dry the washed hairtail, smear a layer of salt on the hairtail and the ground, and marinate the hairtail for half an hour to taste. When the curing time is up, put the hairtail in a ventilated place and completely dry the water on the surface of the hairtail. The fried hairtail after thorough air drying will not stick to the pan.

Step 2: the frying process of hairtail ~

After the water on the surface of hairtail is completely air-dried, the hairtail is cut into 5 cm long blocks with a knife and can be fried. Preheating pot. When the pot is hot enough to smoke, add a small amount of cooking oil and onion ginger. Bring the onion and ginger to a high heat, then turn to medium heat and fry the hairtail.

1. Whether frying hairtail or frying hairtail, you should wait until the oil temperature is over 60% before frying. After frying hairtail, don't turn it over, wait until hairtail solidifies, so hairtail won't stick to the pot.

2. Before frying hairtail, the skin of hairtail must be completely dried, so that when frying, the skin of hairtail can be completely kept in the oil, which will not stick to the pan at all, and the oil used for frying fish will be very clean and can be reused.

It can be seen that the skin of hairtail fried in this way is very complete, which not only does not stick to the pot completely, but also maintains the most delicious flavor of hairtail to the greatest extent, and the meat quality is more compact, simple and easy to cook. Stir-fried hairtail with flour and egg liquid. Don't be silly. Try this method this year.