Same ingredients, different cooking skills. Some people like braised hairtail, others like fried hairtail! As for fried hairtail, the biggest difficulty is how to make hairtail taste crisp and fragrant, tender but not fishy! If you want to fry delicious hairtail, it's tender outside and crisp inside, and the fish is fresh, come and have a look with me.
In fact, the fishy smell of hairtail mainly comes from its fin, so no matter how salty the salt of shark fin is, the fishy smell will exist! The correct way is that when cleaning hairtail, in addition to removing gills and fins from the back of the fish, it should also be cut off. Then marinate it, and hairtail won't smell like fish! Many friends say that their hairtail is very bitter! This is because when cleaning hairtail, as long as the internal organs are handled well, the black film wrapped around the internal organs has not been removed, so hairtail tastes bitter! The correct treatment is to remove the internal organs of hairtail and gently scrape off the black film attached to hairtail by hand. Then rinse with clear water, so that the fish will not have bitter taste!
Batter or starch for frying hairtail? In fact, this is mainly determined by the composition! Why? Because frying is divided into two kinds of cooking, wet frying and dry frying. Wet frying is batter, which is generally suitable for vegetables, shrimp, lotus roots and other ingredients. Most of these foods don't need to be preserved. Dry frying is to pat dry starch, which is generally suitable for fried chicken. Put the pickled hairtail into the egg liquid one by one, then put the hairtail wrapped in the egg liquid into the dry starch, and stick the starch together evenly and fry!
The correct way to fry hairtail is to fry it twice. First, pour the oil into the pot. When the oil temperature is 70% hot, change to medium fire and low fire, and put the hairtail wrapped in starch into the pot. After the fried hairtail is golden yellow, take it out and let it stand for a while to let the water vapor out. At the same time, when the oil temperature rises to 90%, open a big fire and pour in the fried hairtail. The second time is about 1-2 minutes.
The purpose of the second frying is that the food fried at low temperature is ripe, but the skin is not crisp. When frying at low temperature, a large amount of oil will flow out from the cracks in the ingredients. Therefore, the second high-temperature frying is to make the surface of the ingredients more brittle, and high temperature will force the oil soaked in the ingredients to flow out. Therefore, whether it is fried fish or fried chicken, it is the first time to cut off the raw and cooked, and the second time to fry the oil!