I'll teach you how to dry fry hairtail today! Two days ago, a small partner wrote privately: Why do I always stick to the pot when frying hairtail, and the smell is heavy! As long as we solve these two problems, the dry fried hairtail will be delicious!
When people fry fish, many people will encounter the problem of sticking to the pot. Of course, I am no exception. When frying fish, it is not enough to rely on pickled fish. Only by mastering this step, it will not appear if you want it to stick to the pot. When cooking dry-fried hairtail, don't directly put it in the oil pan, add one more step, the outside is tender and tender, and it doesn't stick to the pan! Next, I will explain to you which step to add when making dry fried hairtail, so as not to stick to the pot. Friends, hurry to my steps to find the answer!
Dry fried hairtail
Raw materials: hairtail, flour, starch, salt and edible oil.
Production steps:
1: First, let's cut the dorsal fin of hairtail with scissors, then tear it off, and clean the scales on the fish. You can find a piece of cloth, gently wipe off the scales, cut off the head and tail, cut off the belly of the fish, take out the internal organs and black membrane, and draw it evenly on the hairtail side, and cut it off directly when it is about 6 knives.
2. Wash the cut fish pieces in water and control the water to be dry for standby. Sprinkle proper amount of salt, flour and starch into the fish and stir evenly, so that each fish is evenly coated with a layer of flour. Put the fish on a plate, then put it in the oven and bake it at 150 degrees for 6 minutes.
3: When the time is up, take the fish out, pour the cooking oil into the pot, and when the oil temperature is 70% hot, turn to a small torch and fry the fish. When it is golden on one side, turn it over, and both sides can be golden.
When cooking dry fried hairtail, which step should I take if I want a non-stick pan? Did you find out which step among the steps? If you can't find it, I'll tell you. Remember to coat each fish with a layer of flour and bake it in the oven at 150 degrees for 6 minutes. If you do this step more, it won't stick to the pot when frying! The purpose of this step is to make the flour stick to the hairtail more firmly, so that the fried hairtail will be more chewy.
Tips for dry frying hairtail: 1, when cleaning hairtail, clean all the black films inside hairtail. If it is not cleaned, the fried smell will be very heavy. 2. When frying in an oil pan, first turn on a big fire to raise the oil temperature to 70% heat, and then turn to a small torch to fry the fish slowly.