Why does hairtail break when fried? 1, hairtail should be fried, but not fried, because it has high water content, and the meat is strip-shaped and tender. When fried, the water is squeezed out, so it will crack.
2, the fish itself is not fresh, if the hairtail itself is not fresh, then its meat quality is not very tight, and it is easy to break when it is fried at high temperature.
3. The batter before frying hairtail is not evenly spread, resulting in the lack of protection of meat quality in some places, which will crack when exposed to oil at high temperature.
How to fry hairtail can keep a whole piece 1, the temperature of oil should be controlled well, it can't be cooked if it is low, and it is easy to fry when the fire is big, so it is necessary to control the firepower.
2, fish to choose well, be sure to buy the silver layer on the surface intact, it looks a bit dazzling, the fish is hard and elastic, the worse the freshness of the fish, the easier it is to disperse.
3. Don't turn it over too much during frying. Don't turn it over until the downward side has turned golden yellow. Don't turn it over too early, so as not to let the fish fall loose.
4. When frying, use a little more oil, and completely soak it in oil to fry, so that it is better to fry and is not fragile.
5. Put the sliced hairtail into the egg liquid, so that all the hairtail are wrapped in the egg liquid, and then fry in the pan. The egg liquid will form a protective layer, which will completely wrap the hairtail without breaking the skin.
The correct way to fry hairtail ingredients: hairtail, shredded ginger, cooking wine, salt and pepper, flour and cooking oil.
1, first put the frozen hairtail in the greenhouse to melt, and remove the gills, internal organs, head and tail and the black film. This black film must be removed, which is the place with the strongest smell, and then cut the hairtail into small pieces and clean it.
2. Put the cleaned hairtail section in a basin, add shredded ginger, cooking wine, salt and pepper, stir well, and marinate for about 30 minutes. Only when the hairtail completely absorbs the seasoning and there is no liquid on the surface can it be fried, otherwise it will affect the formation of hairtail.
3. Put the pickled hairtail in flour, evenly wrap it with a layer, then pick up the hairtail and shake it, and shake off the excess flour.
4. Boil the oil from the pan, and the amount of oil can be less than half of that of hairtail. When the oil is heated to 5 minutes, add hairtail wrapped in flour, fry until both sides are golden, and then remove the oil. When frying, gently turn the hairtail with long chopsticks to prevent the hairtail from sticking to the bottom of the pot. Do not use a spatula to avoid damaging the skin of the hairtail.