Usually, hairtail is fried at home, and many people only know how to put flour, which easily leads to thick flour and not crisp hairtail. However, after switching to the other two flavors, the hairtail made in this way is very crisp and delicious, and the paste on the outside is very thin, which can fry the meat inside very crisp. Let's talk about the detailed production steps of this fried hairtail, fry it during the Chinese New Year, and cook more at home when you want to eat.
Food preparation
Hairtail, starch, eggs, salt, vegetable oil, cooking wine, onion and ginger.
Cooking steps
① First, remove the head of hairtail after buying it, then remove all the fins on your body, then cut it into hairtail segments of about 3 cm, put it in a bowl, clean it, control the surface moisture, add a spoonful of salt, add ginger slices and onion segments, and then pour in cooking wine to marinate for 30 minutes to fully taste.
② I fried hairtail with starch and egg paste this time. After the egg is hung on the outer layer, it is easy to make it stick with starch, so that it will not paste or the batter will fall off when frying. After pickling, take out hairtail and dip it on both sides of the egg first.
(3) Then take it out, dip it back and forth in the starch, dip it in a thin layer of starch, shake it with your hands after dipping, and shake off the surface that has not been dipped.
(4) At this time, start burning oil, pour a little more oil, first heat the oil to 30% heat, you can try it with chopsticks. If there are small bubbles on the chopsticks, it means that the oil is hot. Put some more hairtail in it.
⑤ After the hairtail is put in, fry it slowly with low fire. Stir constantly during frying, so that hairtail is heated evenly, so as not to fry unevenly.
6. Slowly fry hairtail with a small fire, and it will be golden around. You can fish it out at this time. First put it in a colander to control the oil on the surface, otherwise it will taste more greasy if there is too much oil.
⑦ After drying, take out hairtail and put it on a plate. Some hairtail will become crispy outside and tender inside when it is cold, so a very delicious fried hairtail is ready, suitable for all ages. Try it if you like!
knack for cooking
Don't just put flour when frying hairtail, which will easily lead to thick batter. You can put eggs and starch in it, so that a thin layer will be hung and the frying effect will be better.