How to make fragrant and crisp dry fried hairtail, which is crisp and tender, and children can't stop eating it? When I was a child, dry fried hairtail was a big dish. Growing up, I was never tired of eating. Hairtail is the most frequently eaten in restaurants outside. I will cook it myself at home when I have time. Because of frequent consumption of hairtail, it is beneficial for children to nourish the five internal organs. Hairtail contains a lot of magnesium, which is beneficial to protect endocrine system and prevent cardiovascular and cerebrovascular diseases such as hypertension and myocardial infarction. Dry fried hairtail is golden and crisp, with delicious meat and small thorns, suitable for peeling and not easy to get stuck. You can also make dry fried hairtail into crispy hairtail when you have time.

The first step is dry frying hairtail. Main ingredients: hairtail 800g, two raw eggs 1 10g, wheat flour 20g, cassava starch 15g, and auxiliary materials: edible salt 3g, white pepper 2g, rice wine 10ml, onion 5g, ginger 5g, edible oil 400ml and mineral water 200ml. Processing technology:

First, prepare the dinner ingredients for this dish: 800g hairtail, 2 raw eggs (1 10g), 20g wheat flour, 5g cassava starch 15g ginger and 5g chives. Cut hairtail into strips with scissors and remove internal organs.

The second step is cleaning and cutting into hairtail sections. Peel ginger and cut into foam. Wash shallots and chop them. Then put the yellow croaker and ginger and garlic together in a gourmet basin, add 10ml rice wine, 2g edible salt and 2g white pepper, mix well and marinate for about15min. In the pickling process, soak the fish's back with chopsticks every once in a while to make the hairtail section soak more delicious.

Prepare the paste of fried hairtail in advance: flour, starch, raw eggs and water. Pour starch and flour into a bowl, add water and mix, then beat in two eggs and stir. Add 1g salt to make fried hairtail, and then wrap it into paste for later use. Hairtail will produce a little fishy water after pickling, so it is necessary to dump the pickled feed water. Because the feed water is fishy after curing 15 minutes, it is not easy to be starched when wrapping. Ensuring that the fish body does not contain too much water and is as dry as possible is conducive to improving the taste of fried fish pieces.

Stir-fry in a wok until it burns to the palm of your hand, pour in 400ml of cooking oil, turn to heat and raise the temperature quickly. Put the marinated hairtail segments into the egg paste one by one, make sure that each hairtail segment is filled with batter, and then you can prepare fried fish pieces in advance by patting oil. Seeing the smoke in the pot, I changed the hairtail section wrapped in batter to the side of the pot and gradually slipped into the boiling pot.

Step 3, fry the hairtail to a set shape, then pick it up and fry the fish pieces for the second time. It is said that hairtail is fried to golden brown and can be cooked with chopsticks. Crispy and attractive dry fried hairtail section can be eaten solemnly.

Tip: When choosing hairtail, try to choose generous hairtail. The brighter and more detailed sphingomyelin is, the fresher it tastes and the better it tastes. Don't put too much salt in washing hairtail when pickling, because the fish itself has salt. After pickling, it is necessary to control unnecessary fishy soup, and fried fish with too much water is not crisp.

Step 4, keep the temperature so as to fry the hairtail thoroughly. Add salt when pickling and stirring the batter, and prepare spicy dishes according to the taste when serving. The above is the processing technology of dry fried hairtail. Welcome to fill it. If you like, you can understand. Leave a comment. Your attention and evaluation are the driving force.