Recipe 1 for dry-fried hairtail

Recipe ingredients:

800g hairtail, 10g ginger, 5g pepper, 5g star anise, starch (peas) 10 grams, 5 grams of salt, 50 grams of vegetable oil.

Preparation method:

1. Remove the intestines, head and tail of the hairtail, scrape the scales and wash them, then cut them into 5 cm long sections, and then season them with minced ginger, pepper powder and aniseed. Marinate with flour and salt, and mix starch with water to make a paste;

2. Heat vegetable oil in a pot, take out the hairtail segments, put them into the oil pan one by one, fry over slow heat until both sides are golden, remove and assemble Plate, fry the hairtail and serve.

Hairtail nutrition:

Hairtail is rich in polyunsaturated fatty acids, which has the effect of lowering cholesterol; the scales and silvery white oil layer of the hairtail also contain an anti-cancer ingredient 6- Thioguanine is useful in the adjuvant treatment of leukemia, gastric cancer, lymphoma, etc. Hairtail fish is rich in magnesium, which has a good protective effect on the cardiovascular system and is helpful in preventing cardiovascular diseases such as hypertension and myocardial infarction. Eating hairtail regularly also has the effects of nourishing the liver and blood, rejuvenating the skin, nourishing the hair and strengthening the body.

Foods that are incompatible with each other:

Do not fry hairtail in butter or mutton oil; do not eat it with licorice and schizonepeta.

Recipe 2 for dry-fried hairtail

Recipe ingredients:

1000 grams of fresh hairtail, 2 egg whites, 100 grams of flour, 150 grams of corn starch, cooking Oil, cooking wine, MSG, salt, pepper, onion and ginger slices are all appropriate.

Preparation method:

1. Remove the scales and internal organs of the hairtail, wash and cut into 6 cm long sections and put them in a basin. Add cooking wine, salt, monosodium glutamate, green onion and ginger slices. , Sichuan peppercorns, mix well and pickle them to taste, beat the eggs into a basin, add flour, starch, oil, salt, and clean water to mix into a thin paste, set aside;

2. Heat the fryer, add oil , when it is 40 to 50% hot (120-150 degrees), put in a thin layer of battered hairtail, fry until light golden, crispy and cooked, take it out, put it on a plate to beautify, and fry the hairtail.

Dish features:

Light golden in color, uniform and beautiful in texture, crispy on the outside and tender on the inside, salty and crispy in taste.

Nutritional effects:

Nourishment and strength, calming and appetizing, tonifying deficiency and moisturizing, nourishing blood and relieving fetus, detoxifying and calming wind.

Cooking skills:

1. The main ingredients should be fresh, the thickness should be uniform, the scales and internal organs should be cleaned during processing, and the shaping should be even and neat.

2. The pickling should not be too salty, the crispy mixture should not be too thick, and the frying oil should not be too hot. The finished dish should be light golden, crispy on the outside and cooked on the inside.

3. Dry-fried hairtail, pickled and dipped in dry starch, then deep-fried in an oil pan. Other methods are the same as above.

Recipe 3 for dry-fried hairtail

Recipe ingredients:

500g hairtail, flour, eggs, green onions, ginger, refined salt, cooking wine.

Preparation method:

1. Wash the internal organs of the hairtail, cut off the head and tail slightly, and cut them into sections;

2. Pour some cooking wine. (It doesn’t matter if it’s more), cut the scallions into sections, add some ginger, less salt, and mix thoroughly;

3. Use flour, eggs, water and a little salt to make a juice. Then dip a layer on the surface of the hairtail, fry it in a pan, take it out and put it on a plate, and fry the hairtail.

Dish features:

Fresh and delicious.

Cooking skills:

1. When marinating, wait until the seasonings are fully absorbed and then dry them (until there is no liquid on the surface). This is very important. If they are not dried, It will affect the shape when frying.

2. Make sure the oil temperature is high enough. If the oil temperature is low, the fish skin will stick to the bottom of the pot.

3. After the oil temperature reaches the temperature, turn down the fire. If the fire is too strong, the fish will be fried too dry and become mushy quickly.

4. If you want to braise the fried fish, you must pour hot water into it. If cold water is added, there will be a fishy smell after cooking.

Recipe 4 for dry-fried hairtail

Recipe ingredients:

200 grams of fresh hairtail, a little flour, 750 grams of vegetable oil (approximately 25 grams consumed), Shaoxing wine 1/2 tablespoon, 1/5 teaspoon each of refined salt, pepper, and seasoning powder, appropriate amounts of pepper salt, and Worcestershire sauce.

Preparation method:

1. Cut off the head and tail of the hairtail, cut off the dorsal fin, open the abdomen, remove the internal organs, wash the black clothes inside the abdomen, and then cut both sides of the fish body. Cut the "cross" knife at an angle and cut it into 7 cm long sections. Add refined salt, monosodium glutamate, pepper, and Shaoxing wine to a basin, marinate and mix evenly, then dip in dry flour and set aside;

2. Oil When the pot is heated to 70% hot, add the marinated hairtail segments and fry them thoroughly. When they turn golden brown, drain out the oil and put them on a plate. Fry the hairtail and serve. Add in pepper salt and spicy soy sauce and serve. .