2. how to fry fish
3. fried small fish with flour or starch
fried small fish How to fry small fish is the most crispy and tasty
Main Ingredients
small fish
250g
Side Ingredients
Oil
Moderate
Salt
1 tsp. > 1 tsp
Pepper flour
2g tsp
Corn starch
1 tsp
Flour
4 tsp
Wine
1 tsp
Eggs
1pc
Steps
1. Scale and remove the viscera from the small fish you bought. Wash and dry.
2. Add salt and mix well.
3. Add pepper, mix well.
4. Add wine, mix well.
5. Cover the fish with plastic wrap and marinate for 30 minutes.
6. Add cornstarch to the marinated fish.
7. Add flour.
8. Let the surface of the small fish coated with a book layer of flour and starch, mix well.
9. Crack the egg into a bowl and beat it to make an egg wash, then, put the small fish coated with flour and starch into the egg wash and hang an even layer of egg wash.
10. In a pan filled with oil, burned to 80% hot, will be wrapped in egg mixture of small fish into the medium heat frying until both sides of the golden brown.
11. Fish out the fried minnows, control the oil, plate, and serve.
Fried small fish how to fry will not become crumbs
Fried small fish marinated, add a little flour and then squeeze will not become crumbs!
Main ingredients: 300 grams of small fish, 30 grams of flour.
Accessories: 50 milliliters of vegetable oil, 30 milliliters of water, 5 grams of salt, 1 fine shallot.
Fried small fish practice
1. Small fish with water first wash off the dirty soil.
2. Use your fingernails to pinch a mouth on the belly of the small fish, and then squeeze out the guts from the belly and throw them away.
3. Cleaned small fish in a large bowl, add flour and salt with chopsticks and mix well, add water in the mixing process.
4. Pour oil into the pot, burn to 6, 7% heat, is to put the chopsticks into the oil, there are small bubbles can be, into a part of the flour-coated small fish into the pot, and then gently turn with chopsticks to prevent small fish stick together.
5. When the surface of the fish is golden brown, remove it from the hot frying pan, drain off the excess oil and put it on a plate, sprinkle some scallions on it.
How to fry small fish, and smoked small fish! ~
Ten centimeters long small carp, remove the gills and water. Control the water, put some salt. A little pepper, mix well, and then put a little dry starch. Boil oil, the oil temperature is not too high, fried into a golden brown, and then fry the other side. Fry six or seven fish at a time. The fish can be eaten without picking at the spines after frying.
Note:
1. The oil temperature is not too high, too high outside cooked inside raw, too low fish will be too hard, the oil temperature is lower than high good, high will be paste;
two generally do not use flour, flour is a little sticky, with dry starch, use less, too much will be fried out of a powdered crust;
three, you can be promoted to other fish, but the fish is not too big or too thick, if the fish is big you can cut some small mouths in the body of the fish, of course, the fish is not too big.
Three, can be extended to other fish, but not too big or thick, if the fish is big, you can cut some small cuts on the fish, of course, if the fish will appear this way (there is a theorem that says; banana big that banana peel must also be big, the inference is that the fish is big thorns are also big, and sometimes will be stuck in the throat);
Four, do not put a lot of oil (the rest of the oil will be fishy), not five or six of the bar prevailed, add a little bit of oil can add a bit of cooked soybean oil, deep frying the last time when the fish can be put less than two fish, so that the last basically used up oil.
five, according to their own tastes, can also put starch before adding vinegar or dry red pepper or cumin or something;
six, put a little less salt, too salty is not good, the body is not good, other salt is also good (what things fried in oil will not be good ah);
seven, the first deep-fried fish if the fish a little bit soft, you can put it into the pot to fry a little while.
eight. I bought two pounds, it can be, of course, more people to be more,
nine, just thought up, the fish combined with a good starch, the stomach of the fish and then hand break some, to prevent the two sides of the belly fried when sticking.
The practice of smoked fish is relatively simple Fish clean up, on the salt pickle half a day or so into the flavor, and cool dry Get some chaff (really no sawdust can also be), slowly smoked it, smoked (don't open fire ah, oh, that's the burning of the fish) to the fish until dry, generally 3-4 hours, with chaff is very fragrant, sawdust in general.
Fried fish how to fry will be crispy
Fried fish to fry crispy can be the first small fish wrapped in fried batter, the following is the specific method: Ingredients: 500 grams of fish, vegetable oil, moderate amount of batter: 100 grams of low-gluten flour, 150 ML of beer, egg yolks 1, salt 1/2 tablespoon, 1/2 tablespoon of crushed black pepper, pepper 1 tablespoon, five spices 1 tablespoon, garlic 1/2 tablespoon 1, will buy the fish scaled and cleaned, and will be able to use it to make the fish dry. buy small fish scaled and cleaned, dry water spare.
2: Combine all ingredients for the batter and stir until no particles remain. 3, put the small fish into the batter, slightly soaked, so that the flavor.
4, the oil heated to 6 hot, into the fish frying stereotypes, reduce the heat, slowly fried crisp, light brown color fish out of the oil control. 5, fried fish out of the plate, dipped in their favorite seasoning can start to eat.
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Fried fish practice Fried fish practice
Small fish to remove the intestines, fish scales removed, cleaned. Put it in a container and marinate it (mainly with salt, ginger and a little cooking wine) for about an hour.
Start a frying pan (oil should be about the same, less can not, too much is also a waste), to high heat. At 80% heat (if you think the pot is too hot to master, you can also be a little lower, but not less than 6% heat), the fish into the frying pan frying (be careful to splash the hot oil on the body, marinade fish marinade do not put in, will be fried nest).
Be careful not to turn it, or the fish will be "broken" (this is the key technique of deep-frying fish, as long as the spoon gently pushed it, do not let it stick to the pan on the line), and so the fish discoloration, and hardened, you can start the pot. Pour the oil into another container and wait for the fish to cool down a bit, by this time the ceviche is already cooked, you can taste it first (how salty or salty is it, if it's not right, make adjustments in the next step). Re-raise the frying pan (with a little oil on it), ginger, green onions put in, burst out the aroma, and then put the fried fish in, add wine, a little water, a little soy sauce, MSG (according to your taste can also add sugar, salt or hot sauce, etc. for seasoning, pay attention to the presence of not too much soup, or into the roasted fish rather than popping fish), stir-frying water rolled, immediately can be out of the pot. And then wait for it to cool, small fish and crispy and fragrant and fresh, is a good dish with wine, yo.
I hope this helps and inspires you.
How to fry scallops
Ice the bought scallops and put them at room temperature for about half an hour, then dig out the scallop's stomach, cut the scallop's stomach with scissors from the middle of the scallop, dig out the innards, remove the head and fins, and then rinse the whole scallop with water, especially the inside of the stomach.
>02 Put the cleaned scallops in a leaky pot to control the water for about ten minutes. Cut the water-controlled scallops into pieces with scissors, about two inches each, and set aside on a plate.
>03 Sprinkle a little salt and five-spice noodles on top of the cut pieces of scallops, mix it well, and put it on a plate. This step should be put according to your taste, but don't put too much salt.
>04 Take a rice bowl, beat two eggs in it, slightly put a little tap water, make sure to put cool water, and then mix well and set aside. >05 Sprinkle dry flour on top of the prepared scallops, and evenly coat each piece of scallop with a thin layer of noodles, not a lot, the purpose is to use the flour to absorb the excess water on the fish.
>06 stove on the pot, the pot put peanut oil , oil should be more, at least not over the scallops. Wait for the oil to heat up to 60% can be used, that is, when the oil is slightly smoking, in the middle of this continue to do the preparation.
>07 Put the fish sprinkled with flour into the fourth step of the preparation of the egg liquid inside the over a little, so that the egg liquid throughout the scallops, and then put into the already heated frying pan deep-fried. >08 frying until one side of the yellowing and then turn over, do not turn too early and too hard, or scallops are easy to stick to the pan or fall apart.
Frying time to pay more attention, and so on both sides are browned can be out of the pot. Scallops are easy to cook, do not need to fry too long.
>09 and then put the new scallops into the frying pan and continue to fry, frying in moderation, do not put all at once, easy to stick to each other. Continue to fry until the fish you prepared are fried.
Plate on the table can be.
The practice of deep-fried small fish
Production steps:
First, the small fish dissected and cleaned
Second, remove the head of the fish (the head of the fish is full of bones, deep-fried, chewing tasteless)
Third, cut off the fish fins (fins in the frying is very easy to scorch), and then dry and spare.
four, marinated. When the fish is dry to 80%, add appropriate amount of salt, a little monosodium glutamate and a little Wang Shouyi thirteen spices, marinate for 10 minutes.
V. Hanging paste. Fish marinated, take a little flour or starch into a paste (dry some good), in a good paste and then add a little seasoning according to personal taste (such as: salt, monosodium glutamate, pepper, chili powder, etc.), and then pour the paste into the marinated fish, so that each fish are hung on the paste, which can make the fried fish appearance more crispy. At this point, the prep work is complete.
Six, fried fish. Put the right amount of oil in the pot, in order to prevent the fish from staining the pot, the oil should be slightly more. When the oil burned to seven hot, put into the small fish hanging good paste, high heat frying. Keep turning with chopsticks while frying to ensure even heating. In addition, when turning, the movement should be small, the force should be light, otherwise it will turn the fish broken.
Seven, wait until the surface of the fish fried to slightly charred, you can get out of the pot, crispy delicious fried crispy fish made.
Braised fish practice or fish practices?
The practice of braised fish a raw materials: fish, onion, ginger and garlic, a variety of seasonings.
Practice: 1, clean fish, put a moment, drain a little water. If you like, you can use cooking wine, salt or something slightly marinated for about 15-20 minutes.
2, sliced green onions, crushed garlic, green onions on the whole. 3, frying pan on the fire, pour oil before using a cut piece of ginger to wipe the pan, and then pour oil, more than vegetables to put a little bit of oil, after the oil is hot, put the fish down, the fire does not have to be the biggest, medium-high heat is good, fry until the fish skin began to turn yellow can be one side of the frying is good, the fish should be turned over to the other side of the frying.
4, after the fish fried, sheng out, leave a little oil in the pot, excess oil poured out, and then add peppercorns burst incense, and then remove the peppercorns, and then put onion, ginger and garlic, soy sauce, vinegar, cooking wine, sugar, salt in the pot, and then add water, boil the fish back into the pot, stewed over medium heat. This process is the practice of hardworking people, lazy people can not have to hold fish out of the pot, directly under the seasoning, add water to stew fish.
Like to eat spicy, you can put a little dry red pepper and pepper grains together in the pot, you can also fish out the pepper grains and then put pepper. 5, and so the pot of soup boiled almost fish can be out of the pot.
The way it should be done is to simmer the stew when the fish should also be turned once, however, I turn the level of fish is really not high, so I stewed very little turn, just the middle of the soup with a rice spoon to scoop up poured on the fish a few times. It seems like braised fish is done more or less differently in different places.
In my hometown, if you like the flavor of the fish some incense, will put a few pieces of fat pork in the pot and fish stew, pork oil simmering stew out into the soup, and then into the fish, the flavor appears to be thicker. Braised fish practice two Raw materials: fish, wine, onions, garlic, chili lard, seasoning a little.
Practice: 1. Wash the fish, cut into pieces; 2. Into the hot frying pan first frying until the fish skin is yellow see hard, the fish fish. 3. pot with cooked lard, wine onion, garlic, chili, seasoning stir-fry, and then into the meat broth boil, the fish into.
Then simmer for about ten minutes on low heat, see the fish cooked juice is gelatinous, add monosodium glutamate and shake, so that the marinade wrapped around the fish, that is. Braised fish practice three raw materials: fish, fat and lean pork, bamboo shoots, peanut oil, soy sauce, sugar, cooking wine, monosodium glutamate, green onions, ginger and garlic, broth, lard, sesame oil, anise, wet starch.
Production: (1) will clean the fish, cut on the diagonal knife, fat and lean pork, bamboo shoots cut into 6 cm long, green onions and ginger cut into pieces. Garlic slices.
(2) frying pan with peanut oil, burned to eighty percent heat, the fish into the oil and fried until golden brown out. (3) frying pan put lard, burned to sixty percent heat, into the star anise slightly fried, that is, into the green onions, ginger and garlic fat meat slices.
Sliced bamboo shoots stir fry. Then cook soy sauce, cooking wine, broth, boil into the fish, with a slight fire 15 minutes, the remaining one-third of the broth, put monosodium glutamate, wet starch thickening, juice thick when dripping into the sesame oil, sheng into the dish.
Characteristics: Fish taste tender and salty, color and lustre red and bright. Braised fish practice four Ingredients: fish, wine, onion, garlic, chili lard, seasoning a little.
Practice: 1, kill the fish after wiping salt, seasonings, wipe fried powder drowned in about half an hour to an hour; 2, hot pot of oil, oil hot fish, slow or medium heat alternately frying fish, until the fish is golden brown, dish standby. 3, hot pan oil, popping white onion, garlic or garlic, ginger, etc., put the right amount of water, put your favorite seasonings (such as soybean paste, cooking wine, soy sauce, vinegar, sugar, etc.) hook into the sauce.
Put the fish in and simmer for about ten minutes. Usually the longer you simmer it, the more flavors from the various seasonings will enter, but you can't simmer it indefinitely.
Appropriate can be. 4, fish cooked, put raw onions, cilantro and other decorations you like, that is, to achieve the purpose of aggravating the flavor, but also to achieve the purpose of decoration.
Tips: 1, frying fish should be used with low heat, slow frying out of the fish is very crispy. If the fish is used to do braised fish, frying wipe appropriate amount of fried powder, if there is no fried powder, wipe the flour.
Note that you need to mix the flour with water before coating.
Whether the fish is fried and eaten directly or used for braised fish, the oil should not be too little, otherwise the bottom of the paste, which has something to do with whether it is a "non-stick pan", but the relationship is not very big.
Whether the fried fish used to eat directly, or used to eat after braising, should be fried over low heat until the skin of the fish golden brown color, can be served. 2, the reason why the fish, with fishy flavor, and fish skin, delicious, while the fish meat is not delicious, no flavor, the reasons are as follows: fish before frying, be sure to wipe the salt, drowning about half an hour to an hour, you can achieve the effect of the mud fishy.
If the fried fish used to braise, the same reason, also wipe the salt, but also poured with the right amount of soy sauce, cooking wine and other favorite seasonings, and then smeared with fried powder or flour.
How to make Taiwanese fried fish
How to make fried fish Step 11.
Fried crispy fish practice steps 22. fish clean, remove scales, viscera, fish gills clean.
Fried crispy fish practice steps 33. Add ginger, scallions, salt, cooking wine marinated in flavor.
Fried crispy fish practice steps 44. marinated fish, add flour, cornstarch, egg, soy sauce, pepper, five spice powder.
Fried crispy fish practice steps 55. Stir well, so that each one is evenly hung with batter. Pick up with chopsticks, you can slowly flow. (No need to hang too thick.)
Fried crispy fish practice steps 66. frying pan heat to 6-7 minutes hot. Down into the mixed fish. In order to make non-stick, you can put one by one.
Fried crispy fish practice steps 77. shaped, you can gently turn a little, the adhesion of the dial. (This time the fish is still a little soft, do not vigorously over-turning, or the fish will be scattered.)
Fried crispy fish practice steps 88. fried to golden, crispy skin can be removed to drain the oil.
Fried small fish with flour or starch Fried small fish why put starch
Fried small fish put starch, fried out of the small fish will be more tender and smooth, the practice is as follows:
First, the material
300 grams of small fish, 30 grams of starch, 3 tablespoons of vegetable oil, 30 milliliters of water, 5 grams of salt, 1 fine scallion
Second, practice
1. Wash the small fish with water first to remove the dirty soil.
2. Use your fingernail to pinch a mouth on the belly of the small fish, and then squeeze out the guts in the belly and throw them away.
3. Cleaned small fish in a large bowl, add starch and salt with chopsticks and mix well, add water in the mixing process.
4. Pour oil into the pot, burn to 6, 7% heat, is to put the chopsticks into the oil, there are small bubbles can be, into a part of the small fish wrapped in flour into the pot, and then gently turn the chopsticks to prevent the small fish stick together.
5. When the surface of the fish is fried to golden brown, remove from the hot frying pan, drain the excess oil on a plate, sprinkle some scallions can be eaten.
Whether to use flour or starch to fry fish
It is best to use flour and starch together.
Fish notes fried fish to maintain the integrity of the skin is very important, if the sticky pan will make a mess, affecting the beauty not to say that also seriously affect the confidence and fun of cooking, in fact, to fry a complete golden fish is not difficult at all, frying the fire should be large, the oil temperature should be high! So that the fish into the oil in the moment the protein in the fish skin can quickly solidify, forming a golden crispy layer of protection. It will not happen to stick to the pan embarrassing situation.
If you do not know what kind of oil temperature is considered high, you can observe, and so the oil smoke on it, beware of oil splash, do not immediately turn the fish, wait for one side of the frying almost turned, so that the good turn (because one side has been solidified and fixed) and only turn once on it, to avoid flipping back and forth to break the fish. If you use a piece of ginger before frying fish to cut the break to rub the frying pan will be better, because the ginger juice is very slippery, can effectively prevent sticking to the pan, those who are easy to stick to the pan of the food can be used in this way to solve the problem.
Expanded Information:
3, in order to prevent the other dishes cooked with gelatin sticking to the pan, cleaning is not clean or even do not clean, it is likely to cause the subsequent fried fish sticking to the pan, so it is recommended that the first fried fish, and then do other dishes. 4, more oil, so that the fish can soak in the frying pan, so that it is easy to turn, the fish and the bottom of the pan has less contact, which helps to reduce the situation of sticky pan.
5, with ginger can help prevent frying fish sticking to the pot, in the burner before the pot, with ginger juice or fresh ginger block in the bottom of the pot coated once or more times, coated with ginger can be thrown after the ginger block, you can also with the fish together in the frying pan, and then under the oil burner frying fish.
Reference:
Whether to use flour or starch for fried fish
Preparation materials for poached fish fillets: main ingredients: 150g of mackerel
Accessories: 20g of egg white
Seasonings: 20g of chili sauce, 3g of salt, 5g of green onion, 2g of ginger, 1g of monosodium glutamate (MSG), 2g of corn starch (corn) Characteristics of Poached Fish Fillets: white, fresh and tender, high protein and no grease, the most suitable for weight loss! Requirements. 1. will be cleaned, with a knife diagonally batch into large thin slices, into a bowl, add egg white, salt, onion and ginger juice, monosodium glutamate, dry starch and slurry, into the refrigerator half an hour;
2. frying pan into the boiling water, pour into the fish slices scattered, a few moments after the fish out of the drained water, into the pot, on the table with a small dish of Meiji brand chili sauce, you can dip to eat.
Tips - Food Compatibility:
Mackerel: Mackerel is not to be eaten with plums; mackerel is not to be fried with beef and mutton oil; not to be eaten with Jingzhi, Atractylodes macrocephala, Cangzhu.
Egg white: egg white can not be eaten with saccharin, soy milk, rabbit.
Sour soup fish practice:
1. soybean sprouts washed and removed from the root; fresh bamboo shoots peeled and cut diagonal slices; lotus root, potatoes peeled and sliced; soybean skin soaked in warm water and cut into rhombic slices; ginger slices, scallions cut into segments, parsley cut into segments and spare.
2. tomato into the boiling water scalded a bit to remove the skin.
3. Kelp cut strips knot buckle spare.
4. soybean sprouts into boiling water blanching soft.
5. Fish out into the bamboo shoots, lotus root, kelp knot slightly blanched.
6. Grass carp wash, remove viscera, gills, scales, cut into sections.
7. pan on the fire oil boiled to 5 into the heat, into the ginger, scallions stir-fried flavor, add the tomato pieces stir-fried red oil.
8. Add the appropriate amount of red sour soup and stir fry a few times.
9. Pour in cold water.
10. Add kelp knots, soybean sprouts, lotus root, bean skins, bamboo shoots, and wood ginger oil to the red broth and bring to a boil over medium heat.
11. Season with salt and pepper to taste.
12. Reduce the heat to low and add the fish head and cook for 3-5 minutes, then add the fish section and cook for about 15 minutes until the fish is cooked through
1 fresh freshwater fish, 1 soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, and 2 cilantro.
Spicy boiled fish seasoning:
1 large pepper 1 large dried chili pepper section 1 large salt 1 small spoon chicken essence 1 small spoon pepper 1 small spoon starch 1 large garlic cloves 5 sliced ginger 10 slices scallion 6 sections of wine 50 ml Pixian soybean paste 1 large spoon paprika 1 large spoon egg white 500 ml of fresh water
Spicy boiled fish practice:
1, the fish slices into Thinly sliced fish, then with pepper, egg white, cooking wine, 5 slices of ginger, 3 sections of green onion, cornstarch and salt to marinate for 20 minutes
2, frying pan into a moderate amount of oil to heat, and then into the rest of the ginger, garlic, 1 ? of the peppercorns and 1 ? of the dried chili pepper section of the incense, and then put into the flavor of the soybean paste to stir-fry together
3, and then to the pot into the water of about 500 ml (1 bowl), add fish bones fish head, fish head, fish bones, and then put in a bowl of water. Then pour about 500 ml of water into the pot (1 bowl), add the fish bones and fish head and cook until boiling, then add the fish slices and scald them for 2 minutes, add the rest of the green onions and turn off the heat
4. In another large container, add the bean sprouts, lettuce, and celery (I used mung bean sprouts, so I put them directly into the container, but please blanch the soybean sprouts beforehand, and I didn't have any large containers so I used a casserole dish for this purpose:)
5, the blanched fish slices and so on all pour into the large container filled with vegetables, and then sprinkle chili powder on the surface
6, the frying pan clean and pour more oil to heat, add the remaining half of the pepper and dried chili pepper popping aroma, but pay attention to do not burn the dried chili peppers yo
7, the spicy oil poured into the fish slices, and then put the cilantro can be
Tips:
1, fish slices as much as possible, and then the fish slices can be used to make the fish slices, the fish slices can be used in a variety of different ways.
1, fish slices try not to cut thick, but not too thin, too thick hot long time taste is poor, too thin is easy to break
2, the weather is hot when you can put the fish slices into the refrigerator marinade, to be ready for anything else and then take out
3, hot fish slices with a large fire, 1, 2 minutes can be a long time the taste of the poor
4, if you are using the soybean sprouts, scalded beforehand, oh, lettuce and celery easy to cook, do not need to blanch
Fried scallops with flour or starch
Fried scallops have a lot of ways to do it, you can use both starch and flour.
Fried scallops
Ingredients
500 grams of fresh scallops, minced green onion, minced ginger, salt, soy sauce, cooking wine, flour, pepper, cooking oil in moderation.
Practice
1, the scales of the fish, remove the viscera, cut off the head and tail wash, cut 5 cm long section.
2, put the cut fish section into a bowl, then add chopped green onion, ginger, salt, soy sauce, cooking wine, pepper and then evenly seasoned marinade, until the taste, patted with flour.
3, frying pan oil burned to seventy percent heat, under the fish section fried to yellow when fishing, to be the oil temperature to eighty percent heat, and then under the pot to re-fry again, the fish section was golden yellow that is, fish out of the oil, plate that is completed. The food is accompanied by a dish of pepper salt.
Dry-fried scallops
Ingredients
800 grams of scallops, 10 grams of ginger, 5 grams of peppercorns, 5 grams of star anise, 10 grams of pea starch, 5 grams of salt, 50 grams of vegetable oil.
Practice
1, first of all, you need to remove the intestines, remove the head and tail of the scallop, and then scrape the scales and cleaned and cut into 5 cm long small section, with ginger, pepper, dashi powder, salt for marinade, and finally with starch water to hang slurry.
2, put vegetable oil in the pot to heat, take out the scallop segments, one by one into the frying pan, slow frying until both sides of the golden brown, fish out of the plate, can be eaten.
Crispy fried scallops
Ingredients
scallops, starch, salt, vegetable oil, five-spice powder, cooking wine.
Directions
1, scallops thawed, cleaned up, cut into equal length segments.
2, five spice powder, salt to taste, sprinkle on the fish section.
3, add appropriate amount of cooking wine, and fish section mix evenly, marinate for half an hour.
4, marinated fish section dipped in dry starch.
5, the pot into the appropriate amount of vegetable oil, hot, into the fish section, fried can be.
Crispy Scallops
Ingredients
2 chilled scallops (about 700g), 1 egg, 1 teaspoon of five-spice powder, 3 tablespoons of flour, 10 grams of ginger, 5/4 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of ground pepper, 2 teaspoons of cooking wine, 1/4 teaspoon of monosodium glutamate.
Directions
1: Trim the head and fins of the scallop, remove the guts and clean the fish, cut into pieces and add 3/4 tsp five-spice powder, 1 tsp salt, 3/4 tsp sugar, pepper, cooking wine, MSG, and sliced ginger and marinade for 2 hours, then dry the fish with kitchen paper.
2. Beat the eggs in a bowl, add flour, baking powder, 1/4 tsp five-spice powder, 1/4 tsp salt, 1/4 tsp sugar, and water to make a crispy batter, and coat the fish with the batter.
3: Fry the scallops in a deep frying pan until golden brown on both sides.
4: Reheat the oil in the pan to 80%.
5: Add the scallops and deep fry again.
6, about 30-60 seconds of deep-frying oil control removed to plate.
fried fish with starch or flour good
fried fish with starch flour can be, both mixed ingredients can be. If you want to eat fried fish no longer stewed, you can use flour and beer with a little salt and pepper and into a paste, wrapped in fish in the pan fried very good, because the beer inside the carbon dioxide, you can make the surface of the crispy, but the fried fish must be fried twice, fried after the first time out of the oil when the oil is hot and then fried again, so that the skin is more crispy. After fishing out and squeezing lemon juice is very delicious.
If you want to stew the fish after frying, don't put any ingredients. Put a clean frying pan inside a little oil coated evenly after the fire hot hot, and then put more fish frying oil into the hot pot cool oil, oil hot some of the fish down to fry, frying, do not always turn, just shake the pot, the fish floats, absolutely not sticky, but the fish must be wiped with a clean cloth to wipe the water before the pot, so as to avoid the oil out of the hot, the oil can not be particularly hot. This fried to the outside hard can be braised stew.
flour fried small fish how to do
Main ingredients: 300 grams of small fish, 30 grams of flour.
Accessories: 50 milliliters of vegetable oil, 30 milliliters of water, 5 grams of salt, 1 fine shallot. The practice of deep-fried small fish 1. small fish with water first washed to remove the dirty soil.
2. Use your fingernail to pinch a mouth on the belly of the small fish, and then squeeze out the guts from the belly and throw them away.
3. Cleaned fish in a large bowl, add flour and salt and mix well with chopsticks, add water in the mixing process. 4. Pour oil into the pot, burn to 6, 7 into the heat, is to put the chopsticks into the oil, there are small bubbles can be, into a part of the small fish wrapped in flour into the pot, and then gently turn the chopsticks to prevent the small fish stick together.
5. When the surface of the fish is golden brown, remove it from the hot frying pan, drain off the excess oil and put it on a plate, sprinkle some scallions on it.
Dry frying grass carp with flour or starch?
Flour is used. The specific method is as follows:
The materials to be prepared in advance include: 230g of grass carp, salt, moderate amount of seasoning oil, moderate amount of flour, moderate amount of eggs.
1, grass carp cut into pieces, marinated in salt for two hours.
2, egg beaten into the flour into a paste.
3, the fish hung on the batter, put aside.
4, put the oil in the pan, the oil is hot, put the fish.
5, fry until browned, fish out can be.
6, fish out of the oil control into the plate, so it has been completed.