material
Flour, small fish, pepper, fennel, dried red pepper, oil
working methods
1, put pepper (multi), aniseed and dried red pepper into the oil pan, fry and take out. 2. Wrap the small fish evenly in dry flour, bring it to the oil pan for heating, and then turn to medium heat to fry the small fish. 3. If you have enough time, you can fry it again, which will be more crisp, but all I do is fry it once, and it tastes delicious. Mom said it was delicious! Dear friends, let's try it!
material
1, little fish; 2, marinade: salt, cooking wine, pepper, onion, ginger, sugar. 3, wrapped pulp: egg yolk, universal powder, salt, water.
working methods
1. Wash the small fish, add salt, cooking wine, pepper, sugar, chopped green onion and Jiang Mo, and marinate for 10 minute. 2. Powder coating: egg yolk 1, full-effect flour (twice the volume of egg yolk), water (three times the volume of egg yolk), and a small amount of salt. Use a hand mixer to make pulp. 3, heat a pot of oil, the depth of oil is more than that of small fish. Heat torch oil to 80% heat. Then put the salted fish in the powder, roll it around, dip it in the paste evenly, and fry it quickly in the oil pan. When frying, turn the fish with chopsticks to make it heated evenly. When the coating powder turns golden yellow, pick it up, filter oil and set it on the plate.
Question 2: How to fry small fish with flour? Use flour, raw flour (the ratio is 4: 1), add an egg, drain the water, dilute, and put less salt. Put the fish in the paste, and fry it evenly at the oil temperature of 120 (40% oil temperature).
Question 3: How to make fried fish more crisp! 1
Wash the bought fry clean.
Clean the internal organs, fish scales and gills, and wash the small fish. Then scoop up and drain for later use.
2
Put the washed and drained fish into a small container.
Add starch, edible salt, spiced powder and a little water in turn. Stir the above seasonings evenly in turn, stick them on the fish and marinate for 5- 10 minutes.
three
Let it stand for 5- 10 minutes, and pour an appropriate amount of cooking oil into the pot for later use.
I'll give you a first aid to get stuck in a fishbone. If it is a small fishbone, don't use vinegar or eat to remove it. You can take 5- 10 vitamin c orally. Vitamin C can soften fishbone in a short time. A friend of mine told me the method and I tried it myself.
four
Fry over low heat.
When the cooking oil is slightly warm, the salted fish larvae can be slowly put into the oil pan. Pay attention to avoid being splashed by oil, and be sure to use a small fire.
five
Turn over and fry.
Fry until the surface is golden, and turn it gently with chopsticks. Continue to fry each other with small fire, and pay attention to safety to avoid being burned by spilled oil.
six
The most crucial step is to use the electric baking pan.
Many people fry fish for a long time, but it is still not crisp. I use the electric baking pan for secondary processing.
Preheat the electric baking pan and pour in proper amount of cooking oil.
seven
Pick up the small fish and put them in the electric baking pan.
When the electric baking pan is heated, the fish is picked up and put into it. Then, after frying, it will automatically jump off, and on the other hand, it will turn over and pour a proper amount of oil, and continue to heat until the work indicator light goes out automatically.
Question 4: How to fry small fish? Small fish remove intestines and scales and clean them. Marinate in a container (mainly salt, ginger slices and a little cooking wine) for about an hour.
Out of the oil pan (the oil should be almost gone, too much waste), fire. When it's 80% hot (if you think the pot is too hot, you can lower it a little, but it's not lower than 60% hot), pick it up and fry it in the oil pan (pay attention to the hot oil splashing on you, don't put the salted fish in it, it will fry the nest).
Be careful not to turn it over, or the fish will be "broken" (this is the key technology of frying fish, just push it gently with a spoon to prevent it from sticking to the pot), and then the fish can be cooked when it becomes discolored and hardened. Pour the oil into other containers and wait for the fish to cool slightly. At this time, the small fish is cooked. You can try it first (how salty is it? If it is wrong, adjust it in the next step). Start the oil pan again (just use a little oil), add ginger and onion, then add fried fish, add cooking wine, a little water, a little soy sauce and monosodium glutamate (you can also add sugar, salt or hot sauce to taste according to your own taste, be careful not to have too much soup, otherwise it will be cooked fish instead of fried fish), stir-fry and boil, and immediately take out the pan. Cool down, the small fish is crisp and delicious, which is a good dish to accompany wine.
I hope this can help and inspire you.
Question 5: How to prepare fried small fish and the home-cooked materials for fried small fish?
Cooking wine, soy sauce, sugar, chelating oil, egg liquid, flour and oil.
working methods
1. Wash the small fish and gut them!
2. Marinate with cooking wine, soy sauce, sugar and chelating oil!
3. Soak the egg liquid and coat it with flour.
4. Hot oil, fry until crisp!
Question 6: the practice of frying small fish, how to fry small fish well, the best way to fry small fish at home is to choose marine fish, which has less water for a long time and is delicious when fried. If there is enough water, the paste outside will not be brittle.
Wash the small yellow croaker to remove impurities, and mix it with a paste, an egg, some noodles, cooking wine, salt, cooking oil and some baking powder. Water, put things according to the amount of fish you fry.
Add flour, salt, eggs, cooking wine, baking powder and oil in turn. When the stirring is almost the same, drain the water bit by bit and keep stirring. When is the appropriate pasting time? Put chopsticks in the paste, lift them up and flow downwards, but when you put them in the paste, they will immediately blend with the paste. Not too thin, too thin to paste, nor too thick, too thick to paste, affecting the taste. Hang a thin layer, about two millimeters thick after binding.
Hang the dried fish and fry them one by one in a frying pan. The oil temperature is 60% hot. What do you think of the oil temperature? All you have to do is stick some paste on chopsticks and insert them into strong bubbles, not big bubbles. Small bubbles with a diameter of one or two millimeters are suitable. The fried noodles of fish are fixed, so you can fry them for a while to control the oil; Continue to heat the oil until it starts to smoke slightly, and then fry the fish in the pot once. When the surface is golden yellow, it can be cooked. If it is not hot, you can eat it.
It needs to be fried twice. Control moisture.
Question 7: How to fry small fish? 250g auxiliary oil, salt, 1 tbsp pepper noodles, 2g tbsp corn starch, 1 tbsp flour, 4 tbsp cooking wine, 1 egg.
step
Steps of frying small fish 1 1. Remove scales and viscera from the bought small fish, wash and dry.
The practice of frying small fish step 22. Add salt and stir well.
The practice of frying small fish step 33. Add pepper noodles and mix well.
The practice of frying small fish step 44. Add cooking wine and mix well.
The practice of frying small fish step 55. Cover the small fish with plastic wrap and marinate for 30 minutes.
The practice of frying small fish step 66. Add corn starch to salted small fish.
The practice of frying small fish step 77. Add flour.
The practice of frying small fish step 88. Wrap a thin layer of flour and starch on the surface of the small fish and mix well.
The steps of frying small fish. Beat the eggs into a bowl and break them into egg liquid. Then, put the small fish wrapped in flour and starch into the egg liquid and hang a layer of egg liquid evenly.
Steps of frying small fish 10 10. Pour oil into the pot, heat it to 80%, add small fish wrapped in egg liquid, and fry it on medium heat until golden brown on both sides.
Steps of frying small fish1111. Take out the fried small fish, control the oil, put it on a plate and eat it.
skill
1, the ratio of corn starch to flour is 1: 4, so the fried food is more crisp.
If you have time, it will be more delicious to put salted fish in the refrigerator for one day and one night.
Question 8: How to fry small fish 1 small yellow croaker at home, remove the head, wash the viscera and gills, and marinate 1 hour with salt, monosodium glutamate, cooking wine, minced onion, ginger and garlic, starch and salt and pepper.
2. Fry the small yellow croaker in the pot until it is cooked to golden brown.
Question 9: How to fry small fish until the bones are crisp? There is a good way for your reference. Hang the fish pieces mixed with seasoning for a while, probably in the sun for half a day, and wait until the water in the meat is slightly collected, that is, the surface is dry, and then fry them in the pot, which will be very crisp. It is the same principle that roast duck should be dried before entering the furnace.