Small fire

1, frying fish is best used in small fire

2, frying fish must not use high fire, not only is it easy to fry the fish to the scorched, and the oil temperature is too high, will lead to a lot of smoke in the cooking process.

3, the study found that the higher the temperature in the cooking process, then the smoke produced by the molecular diameter of the smaller, which leads to our body inhaled more dust, so the more harmful to the body.

4, fried fish is a common and delicious dishes, but the fire control is not good if easy to stick to the pan, the fish natural appearance is not good. Frying fish must not be in a hurry to let the fish down, the first will be hot pan and then put the oil, and so the oil burned to the slight gas, the oil temperature at about 140 degrees is most suitable. Then put the fish to fry, hot oil in the pan, frying fish should not be big fire, medium-low fire slowly fry. Wait until one side is a little cooked, dry, and then flip.

5, frying fish produced by the fumes contain a lot of carcinogenic substances detrimental to health, often smell the fumes or eat some deep-fried objects, such as fried fish, it is easy to lead to the body suffering from cancer, or the emergence of renal toxicity and toxicity of the reproductive organs. If you take it for a long time, it may even lead to DNA damage in the human body.

Expanded Information

Tips for Frying Fish

1, when frying fish, don't turn the fish immediately after frying. Wait until the skin of the fish is golden brown and then turn it.

2, cooking vinegar is in order to remove the fishy freshness, this time more vinegar is not afraid, because it is also stewed, so not afraid of out of the pan will have a sour taste. Frying fish does not break the skin of the trick: will be cleaned and dried after the pan is hot, with ginger in the pan back and forth wipe, and then put the oil, until the oil is hot, and then put the fish into the frying. This way the fish will not break the skin.

3, will break the egg into a bowl and stir, and then wash the fish or fish pieces into the bowl, so that the fish coated with a layer of egg sauce, and then into the hot frying pan. This way the fish will not stick to the pan.

4, frying fish with the pan must be clean, sit in the pan with a piece of fresh ginger breaks will be wiped over the hot pan, and then pour the oil into the spatula stirring so that the pan walls are covered with oil, oil hot, put the fish, frying until the skin of the fish tightly hair straight, slightly yellow can be.

5, in the hot frying pan into a little sugar, when the sugar color is slightly yellow, the fish into the pan, not only non-stick pan, and color delicious aroma.

References

Baidu Encyclopedia - Frying Fish