There are generally two ways to fry hairtail: one is to fry hairtail directly after treatment, and the other is to fry hairtail after gelatinization; The hairtail fried by these two methods tastes slightly different, and the hairtail fried directly tastes fresher, sweeter and more fragrant. The fried hairtail after hanging paste is crispy outside and tender inside, and the taste is more crisp.
Today, I will share the method of frying hairtail at home, so that the fried hairtail is hot, fragrant and crisp, and everyone is scrambling to eat it.
Two methods of frying hairtail.
Method 1: Crispy hairtail? Marinate first, then paste, crispy outside and tender inside, and the taste is not lost to the chef.
Ingredients: hairtail 1 strip, sweet potato powder, salt, oil.
Production steps
Step 1: Remove the gills and belly of hairtail, clean it, cut off the head and tail, obliquely cut it into 2 cm long fish segments, add a little salt and marinate it for about half an hour, rinse the marinated hairtail again to remove the surface salt, and drain the hairtail segments for later use. Note: a black film should be cleaned in the belly of fish, which is the main source of fishy smell. Step 2: Pour the sweet potato powder into a bowl, add a proper amount of cold water, make the sweet potato powder into paste, pour the hairtail pieces, and evenly coat each hairtail with a layer of paste. (Note: When mixing the paste, you can add a small amount of water while stirring to avoid the paste being too thin. Step 3: Pour the right amount of oil into the pot, and the oil temperature is about 60% hot. When bubbling, add hairtail pieces and fry until golden on both sides. When the skin is crisp, take out the oil and eat it. (Note: After the fillets are put in, the fire should turn to medium fire and low fire. If the fire is too big, it is easy to burn the appearance, but the fish is not cooked. ) Finished product map: The fried hairtail is crispy and fragrant, and adults and children are rushing to eat it, and the taste is not lost to the chef.
Tips for crispy hairtail
1, hairtail will be more tasty if it is cut into small pieces and then pickled. Cut into small pieces, it will paste, and it will be easier to cook when fried.
2. It should be noted that the curing time of hairtail should not be too long, about half an hour, and the salt should not be excessive. The purpose of this step is to make the fried hairtail more salty and delicious.
3. Remember to wash the salted hairtail again to remove the excess salt on the surface.
4. When frying in the pot, put the hairtail pieces into the pot with chopsticks, and stir fry after the surface of hairtail is set.