The first time I ate seafood, I ate hairtail, which my grandmother bought when she took me to the town fair. I only bought one and ate it all by myself. Hairtail is rich in nutrition and low in price, and is deeply loved by people. It is one of the indispensable dishes for holidays. Hairtail is not a deep-sea fish, but it also contains a lot of unsaturated fatty acids. DHA can promote the development of vision, brain and intelligence, and is also an indispensable nutrient for the development of nervous system, which can promote growth and improve immunity. There are many ways to eat hairtail, but the best is fried hairtail.
Fried hairtail is a delicious home-cooked dish. I usually fry some for myself, and I will also fry a plate to entertain guests when they come. Delicious and dignified. The method of frying hairtail is simple, and people who often fry will fry it, but few people fry it delicious. Delicious fried hairtail should be crispy, odorless and not greasy. The fried hairtail cooked by many people is not delicious, mainly because the fishy smell is too strong to effectively remove the fishy smell, while the fried hairtail in restaurants can't eat any fishy smell. How can I make fried hairtail crisp and delicious, without smell or oil? Let's learn the chef's "unique secret" together.
Fried hairtail is delicious, first of all, you should choose high-quality hairtail, and you also have skills in buying hairtail. Smell it, fresh hairtail has obvious fishy smell, and there is no other smell. If there is an odor or an odor, it is definitely not fresh. Second, the fresh hairtail is straight, silvery gray and bright in color. If the fish turns yellow or black, it is not fresh. Third, touch the "silver film" of hairtail with your hands. If the silver film does not fall off and is complete, it will be very fresh. Fresh hairtail, the fish's stomach is definitely not broken, and there is no strange smell, which is also very important. Always eat hairtail, try to buy a wider one, and don't buy fish head and tail.
After buying hairtail, the next step is the actual operation. Preparing some materials first-hairtail, onion, general, salt, cooking wine, vegetable juice, fishy powder, pepper, vegetable juice and fishy powder is the chef's "unique secret". Clean the fresh hairtail, remove the internal organs and black membrane, and never remove the silver membrane, which is a nutrient. Cut a few holes in the fish with a knife to facilitate the taste, put it in a pot, add onion, ginger, salt, cooking wine and vegetable juice, and marinate it by hand for 2 hours. Vegetable juice is prepared by mixing coriander, celery, green pepper, carrot, onion and ginger, pouring into a wall-breaking machine, adding a proper amount of cooking wine to make juice, filtering with a sieve, and pouring into hairtail section.
Hairtail can be fried after it is marinated and tasted. Pour more oil into the pot, turn to low heat when it is 60% hot, and dip some fishy powder in the hairtail section. The deodorizing powder is made of starch, flour, corn flour and soybean flour according to the ratio of1:1:1:1,and then fried in a pot. The fire will burn the oil temperature to 80% heat. Put the hairtail pieces in the pot and fry for half a minute. Take them out immediately, sprinkle with your favorite seasoning and fry the hairtail. That's how chefs fry hairtail. No wonder it's fragrant and crisp, without any fishy smell and greasy.
There are several points to pay attention to when operating. When handling hairtail, the black film in the belly must be torn off, otherwise the fried hairtail will be very fishy. The pickling time is also longer, which can not only effectively remove the fishy smell, but also make the hairtail very tasty, at least 2 hours, and it will not taste good if the time is short. When removing fishy powder, it should be even, not too thick, and it is best to pat off the excess powder, otherwise it will affect the taste. When frying, the hairtail should be put into the pot when the oil temperature is high, fried until it is solidified, and then turned over to prevent the hairtail from being fried. Hairtail, like meatballs, needs to be fried again. Because the oil temperature is high, it should be taken out in half a minute at most, or it will explode.
The secret of frying hairtail, crispy and delicious, is to marinate it with vegetable juice, wrap it with fishy powder and fry it. The recipes for these two things are on it. The materials are also simple. You can buy bean flour or make it yourself. Put soybeans in a wok, stir-fry them with low fire, then pour them into Chu Jiu and mash them into powder. Fried soybeans are very fragrant, and soybean powder is naturally desirable. Therefore, fried hairtail has a strong bean flavor, which can effectively remove the fishy smell and has a crisp and delicious taste. This method can not only stir-fry hairtail, but also stir-fry ordinary fish pieces, with good taste and taste.