HairtailIt is a crispy ingredient, and wrapping it in batter when fried will affect its texture and flavor. Hanging batterHairtail, it's better to pat dryflourFried out of the incense. The batter will be fried in oilHairtailAbsorb too muchGrease, resulting in a greasy taste and also masking itHairtailNature's delicious taste. In addition to this, the wrapping of the batter will also blockFishThe fishy smell is emitted, causing the fishy smell to not easily dissipate and affecting the appetite. So just put itHairtailPat dryflourI fry it and am able to keep itHairtailThe original flavor is crispy and crispy.
Directly willHairtailFrying in hot oil can cause a range of problems. First of all,HairtailIn direct contact with hot oil, it is easy to be damagedFish, causedFishChipping and peeling off, affecting the appearance and taste. Secondly, too high a hot oil temperature can cause:HairtailThe meat is charred and loses its original tender taste. Finally, high temperatures will makeHairtailNutrition factsloss, reducing its nutritional value. Therefore, use the appropriate frying temperature and time to letHairtailIt can be evenly heated to achieve the effect of charring on the outside and tender on the inside, while retainingFishofNutrition facts
In order to keepHairtailFor the original taste and texture, we can follow the steps below to fry.
1. Prepare the ingredients:Fresh hairtail, green onion, ginger,Sichuan peppercornsTable saltCooking wineEssence of chickenwithflour
2. ProcessingHairtail: WillHairtailTo remove the internal organs of the head and clean it, you can use a steel wool brush to remove the silver grease from the fish.
3. MarinateHairtail: WillHairtailCut into small pieces and add, green onion, ginger,FinalSichuan peppercornsTable saltEssence of chickenwithCooking wineMarinate for 30 minutes to absorb the flavor.
flourPat dry: Prepare an appropriate amountflour, will be marinatedHairtailblock inflour, both sides are evenly pattedflour, then gently shake to remove the excessflour
5. Deep-fryingHairtail: Add plenty of oil to the pan and bring to a boil until 8 hot. Will shoot wellflourofHairtailPut the pieces in a frying pan over medium heat until golden brown on both sides, charred on the outside and tender on the inside.
6. Drain the oil and eat: Fry itHairtailRemove and drain the oil and serve. The aroma is overflowing, crispy and refreshingHairtailThat's it.
FriedHairtailIt's a delicious dishHome cooking, the right approach can be retainedHairtailThe delicious taste andNutrition facts。Hanging batter will affectHairtailtexture and flavor, while direct frying is easy to causeFishBroken and charred. Pat dryflourThe way of frying can be maintainedHairtailThe crispy texture and original flavor. During the frying process, it is necessary to pay attention to heat control to avoid overripening or charring due to excessive temperature. FriedHairtailIt can be used as a main course for a main meal or as an accompaniment to the sake, and it is even better served with the appropriate dipping sauce.
HairtailIt is one of the favorite ingredients of people in the northern inland region, and its meat is tender and delicious. In the memories of my childhood, it was fried during the New YearHairtailIt is one of the essential foods. RightHairtailIt has gradually become a value in my cooking. It is made by hanging batter and frying it directlyHairtailI don't think that's the best way to do it. Hanging batter makesHairtailThe fishy smell is more concentrated, and the texture becomes less crispy. And direct frying is easy to makeFishBroken and burnt, affecting taste and aesthetics. Pat dryflourThe way it is fried is better retainedHairtailThe umami and texture allow it to be evenly heated during the frying process to achieve the effect of charred on the outside and tender on the inside. Through my many attempts and practices, I have found that this approach can not only make itHairtailIt's crispier and tastier, and it still retainsHairtailThe original umami flavor andNutrition facts。FriedHairtailAs a classicHome cooking, the unique taste and deliciousness make people have an endless aftertaste. I will continue to share moreGastronomypractice, I hope to bring more to everyoneGastronomyEnjoyment and dietary knowledge. Thank you all for reading and following!