Practice 1: Crispy Knife Fish
Ingredients
Egg 1
Beer a little
Flour a few grams
Salt a few grams
Knife Fish
How to Make Crispy Knife Fish
First, wash and cut knife fish, and then sprinkle a little bit of salt for a while
Mix flour with the egg and salt to form a batter
The batter should not be too thin, it needs to hang on. p>Mix flour, eggs, beer, salt, mix into a batter, ask the batter is not too thin, you need to be able to hang on
Start the pot of oil, until the oil temperature of 8% heat, the fish dipped in the batter into the pot and fry for two to three minutes can be out of the pot
Practice two: crispy stewed scallop (cutlass fish)
Scallop fish, is more of everyone's favorite fish varieties, spiny and tasty, more suitable for the elderly with the children as well as lazy to pick the fish spines of my lazy people haha ~
Fresh to fresh scallops produced in Zhoushan fisheries, to take the radar net positioning fishing, so that the fishing scallops are authentic pointed mouth small eyes of Zhoushan scallops, and winter scallops than other periods of meat is more tender, rich in fat, the most suitable for the family to sit down together to enjoy the taste of the New Year's reunion oh?
Low-fat, high-protein scallops, but also ate will not grow meat series it ~ crispy stewed scallops melt in the mouth, hot eat cold plate are great, is the supermarket canned scallops taste, fish bones can be eaten Oh!
Ingredients
Scallops 1kg
Ginger
Soy sauce moderate
Sugar a handful of
Aromatic leaves 2
Anise 2
Dry chili pepper 4
Peppercorns 10
Oyster sauce moderate
Vinegar moderate
Soya sauce Adequate
Wine Moderate
Salt Moderate
Scallion 0.5
Cloves 2pcs
Sand nuts 2pcs
Cinnamon 1pc
Cumin 1 pinch
Diced pork 1 small piece
Boiling water Moderate
Oil Moderate
New Year's Eve Reunion Dishes|Crispy Casserole How to make scallop (swordfish)
The packaging of the New Year's Eve is a great package for yourself or as a gift, and you will be surrounded by the auspicious atmosphere at once~
The scallop is frozen very firm and fresh, and the surface of the fish skin is not broken at all~And it has already been removed from the head and the tail is more regular and saves you the trouble. The scallops are frozen at room temperature.
Cut into small pieces, remove the internal organs and wash and set aside.
Add 1 tablespoon of salt, 2 tablespoons of cooking wine, 1 tablespoon of white pepper, and the right amount of ginger and marinate for 15 minutes.
Prepare the spices to be stewed later, 2 slices of allspice, 1 piece of cinnamon, 4 slices of ginger, 2 star anise, 0.5 green onion, 10 peppercorns, 1 pinch of cumin, 2 sand nuts, 2 cloves, and 1 small piece of diced pork fat.
Drain the marinated fish on kitchen paper.
Add the oil to the pan and prepare the scallops when the oil is 60 to 70 percent hot.
Keep the heat on medium and fry the scallops. Don't rush to turn it over, wait until one side is done before turning it over.
Fry until the surface is golden brown.
It's best to fry dry and crispy to force out all the moisture.
It is already very dry and crispy, no need to re-fry, set aside.
Place the scallops in an electric pressure cooker.
Prepare the icing sugar.
Leave a little oil in the pan.
Stir fry all the spices.
Add a handful of rock sugar and stir fry.
Put down the dried chili peppers and stir-fry. If you like to eat spicy, put more, do not like to eat spicy also put 2, there is no spicy flavor but very flavorful.
Stir fry the flavor and cook the vinegar.
After the vinegar evaporates, add the wine.
After the wine evaporates, add the soy sauce.
Add soy sauce.
Add oyster sauce.
Add white pepper.
Finally add a little five-spice powder.
Pour in the right amount of boiling water to boil.
Slightly skim off the floating powder after boiling.
This time you can taste the flavor, according to their own taste to decide whether to add some salt. This fish is not afraid of salt, boiled out is and supermarkets sell canned swordfish a flavor, put in the refrigerator can be preserved.
Pour the boiling sauce into the scallops.
Electric pressure cooker simmering 40 to 50 minutes.
The scallops are ready to be cooked! It melts in your mouth, and you can eat the bones! If you want a more intense flavor, you can fish into the pot with some broth over high heat to reduce the juice, not to reduce the juice directly on the plate is also very tasty Oh!
Plating! No longer afraid of fish spines, fish bones can be eaten, very soft, hot eat cold plate can be!