Fish fried with flour is good.

The practice and steps for deep-frying fish pieces are as follows:

1. First, prepare the ingredients: fish, pepper, paprika, salt, seafood sauce, flour and eggs. Finely chop the prepared onion, ginger and garlic.

2, wash the fish, then cut off the body and remove the head.

3, cut the fish body into pieces, put the prepared ingredients onion, ginger, garlic, pepper, paprika, chili powder, salt, seafood sauce such as cooking wine in it to marinate for 3 minutes, as shown in the picture below.

4, and then put the marinated fish pieces into a bowl with flour, so that the fish pieces are coated with flour, as shown in the picture below.

(6) Put it directly into the frying pan (low heat) and fry until the color turns golden brown.

(7) A plate of delicious fried fish pieces is ready.

Expanded Information:

Classification of Flour

1, Whole Wheat Flour

Whole Wheat Flour is the whole grain of wheat in the milling of flour, only after the milling, without going through the process of removing the bran, is the whole grain of wheat contains the bran and the germ all the milled flour. The bran in wheat contains cellulose, which is highly nutritious.

2, bread flour

Some people will ask, it is not about the high-gluten flour, high-gluten flour is used to make bread ah, in fact, bread flour is not equal to high-gluten flour, the so-called bread flour is to improve the performance of the flour for the production of bread to the flour to add malt, vitamins, as well as gluten and other protein content, in order to be able to more easily make bread. As a result, flour with a protein content as high as 14-15% has appeared, making it possible to make larger breads.

Also, there is a type of flour called ready mix, which can be simply mixed with water and two or three other ingredients to make bread dough.

3, cake flour

Cake flour, also known as cake flour. In fact, low-gluten flour is not equal to cake flour, because in foreign countries, flour classification is more fine part of the region, low-gluten flour is also divided into two grades at the same time, a cake flour (Cake Flour), refers to low-gluten flour after chlorine treatment, so that the original low-gluten flour acid price is reduced, conducive to the organization and structure of the cake; one is the pie flour (Pastry Flour). Pie flour has a slightly higher gluten level than cake flour, but it is also a low gluten flour.

Of course, in China, the classification of commercially available household flours is not detailed, so you can use low-gluten flour as cake flour, and make cakes, muffins, and cookies with no problem. If you can't buy low gluten flour, you can also use gluten flour and 20% corn starch instead, that is, gluten flour: corn starch = 4:1 ratio of mixing, corn starch can reduce the gluten of the flour.

4, stone milled flour

Stone milled flour, that is, the traditional stone mill (stone mill speed 20 rpm) processed flour without any additives. Low-speed grinding, low-temperature processing, will not destroy the nutrients in the wheat, so stone-ground flour to retain the maximum degree of wheat protein, gluten, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1.B2 and other nutrients, especially stone-ground flour in the carotene and vitamin E is 18 times that of other flours.

Its low-speed grinding characteristics and maintain the molecular structure of the flour, without any additives, in the cooking of noodles, stone-ground flour broth color is light yellow, while other flour containing additives broth color is white. Therefore, stone-ground flour retains the original flavor of wheat, with stone-ground flour made of a variety of pasta taste pliable, wheat aroma, nutritional value is higher, is the real natural green health food.

The traditional stone mill is made of the upper and lower two after a thousand hammering, brazing and axe carving of the round stone made of two fans are with a certain thickness of the large stone chiseled by hand into a flat cylindrical, chiseled in the two discs of a diagonal pattern, called grinding teeth. Stone mill grinding teeth production is a highly specialized and complex technology, its reasonable, natural, scientific design features, must be hand-modulated, its angle, size, clearance is some modern tools irreplaceable.

The slightly yellowish color of the original color flour is more nutritious. The yellowish color is due to the high amount of B vitamins retained in the flour, which are beneficial to the human nervous system and skin tissue.

Features of stone milled flour

1, the stone mill's low-speed, low-temperature grinding does not destroy the nutrients in wheat, and maximizes the retention of protein, carotene, carbohydrates, calcium, phosphorus, iron, vitamins, and other nutrients in wheat, especially carotenoids and vitamins guts of other flours by 18 times.

2, its low-speed grinding characteristics and maintain the molecular structure of the flour, without any additives.

3, in the cooking time, the color of the flour soup of the milled flour is light yellow, while the color of the soup of other flour containing additives is white.

Baidu Encyclopedia: Flour