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The practice of frying small fish, how to fry small fish is delicious, fried small

First, prepare ingredients, the right amount of river fish, fish scales, fish gills, internal organs, especially the black membrane inside the fish belly must be cleaned up, so that the small river fish will not be so embarrassed. After washing several times, control the moisture and set aside; after controlling the water content of the fish, put it into a basin, add ginger, spring onions, cooking wine and a little salt, and marinate for half an hour.

Get the ingredients ready. Shred ginger and green onions. Remove the fish scales, wash the internal organs, cut a few knives on both sides, and marinate with salt, cooking wine, shredded onions and shredded ginger for 30 minutes. Pour oil into the hot pot and stir-fry the shredded ginger. Add small fish and fry over low heat. Fry one side and fry the other side carefully. Add cooking wine. Add the sauce (oyster sauce, soy sauce, add the right amount of water to mix).

Ingredients: 5 small pieces of fish, 5 slices of ginger, 6 cloves of garlic, 2 dried chili peppers, 2 grams of chopped onions, 2 tablespoons of steamed fish soy sauce and 1 spoon of cooking wine. Prepare the ingredients, wash the fish, photograph the ginger slices in advance, a small amount of cooking wine, a little salt, knead and set aside, chopped garlic and chili peppers. The small fish with ginger slices in the belly is fried in the pan for crispness. Be sure to fry slowly over low heat. If you don't paste, the fish bones will become crisp.

Ingredients: four small fish, one piece of ginger, two cloves of garlic seeds, two chives, one spoonful of oyster sauce, a small plate of soy sauce, 5 grams of chicken powder. First clean up, the fish belly inside a layer of black skin must be scraped off, fish internal organs can not be taken. Control the water after cleaning and set aside. Put a spoonful of salt and oyster sauce and a small amount of cooking wine on the fish and marinate for more than 15 minutes.

Place the frying pan over medium-high heat and pour in a little fat. When the fat is hot enough to smoke slightly, put in the fish. Pay attention to control the temperature of the frying pan to avoid too high oil temperature to cause the fish charred or too low to fry the fish. Fry patiently: after putting the fish in hot oil on both sides evenly, do not turn it immediately. Wait patiently for one side of the fish to be fried until golden brown and easily detached from the bottom of the pan, then turn carefully and fry the other side.

How do you fry fried fish to be crispy?

Fried fish oil temperature: fried fish, not the higher the temperature, the better, but in the appropriate oil temperature stage into the fish, so that the fried fish is crisp and smooth. And the oil temperature can not be too low, too low oil temperature into the fish, the fish will be soaked in oil, resulting in more oil content of the fish, eating very greasy. The optimum temperature can be controlled above 60% heat and below 80% heat. Frying time: the retention time when fish is fried in a frying pan.

Fried fish ingredients: bamboo tip fish, two eggs, a small bowl of starch. Excipients: 3 tablespoons of soy sauce, 3 tablespoons of wine, a little salt, sliced ginger. Practice: wash and clean the fish, remove the black film, wine, salt, ginger slices and soy sauce to taste. You can also put in an egg and marinate the fish for more than an hour with thin flour. Then put it in the egg liquid and heat the oil over medium heat. If you have air bubbles with chopsticks, you can start to fry.

Before frying the fish, wrap the fish pieces in batter made of low-gluten flour, eggs, light soy sauce and water, and keep them crisp after frying. The specific methods are as follows: preparation materials: 350g fish, right amount of low-gluten flour, 1 egg, right amount of salad oil, right amount of salt, right amount of soy sauce, right amount of light soy sauce, right amount of five-spice powder, right amount of water. First of all, cut the prepared fish into pieces, mix well with the five-spice powder, salt and soy sauce, and marinate beside them for half an hour.

The fire can be maintained throughout the frying process, and the fish can be turned more after being shaped, so that the heat is more uniform, and the frying effect is better, but when you see the fish piece yellowing slightly on the surface, you can fish it out, then raise the oil temperature to 240 degrees, and then pour the fish into the pan for re-frying, the refried is to make the appearance more crisp, generally the reheating time is no more than 1 minute to fish out the controlled oil.

. after heating the pan, pour some cold oil into the pot, pour out immediately, then pour in the cold oil and fry slowly over low heat. 2. Dip the fish or fish pieces with a thin layer of flour, or roll them in the egg and fry them in hot oil. 3. Heat the pan with more oil and dry the fish to remove water. First put the fish on the spatula, then put the spatula into the oil pan, preheat the fish on the spatula, and then slowly fry the fish in oil.

How do you make fried fish delicious and simple?

Third, wrapped in flour. Before frying the fish, you should first wrap the fish with flour. The main reason for this is to make the fried fish more crisp and tasty. The flour should also be carefully controlled. Do not wrap too much flour. Generally, you can dip a small amount of flour on the fish. Fourth, wipe the pot with ginger before frying the fish.

Before frying the fish, proper seasoning and pickling of the fish can greatly improve its flavor. Season simply with salt and black pepper, or use marinades such as incense, lemon juice or olive oil. The pickling time depends on the size and thickness of the fish, usually 30 minutes to a few hours. Control dry moisture: before frying the fish, use kitchen paper towels to dry the surface of the fish.

Get the ingredients ready. Shred ginger and green onions. Remove the fish scales, wash the internal organs, cut a few knives on both sides, and marinate with salt, cooking wine, shredded onions and shredded ginger for 30 minutes. Pour oil into the hot pot and stir-fry the shredded ginger. Add small fish and fry over low heat. Fry one side and fry the other side carefully. Add cooking wine. Add the sauce (oyster sauce, soy sauce, add the right amount of water to mix).

How to fry a small fish to make it crisp?

1. The skills of deep-frying fish crisp include the choice of fish, flour and cornflour, time and heat control, re-frying. The choice of fried fish to crisp fish bones is very important, you should know, if the big fish bones in the meat, it is impossible to deep-fry crisp, even if fried crisp, fish meat is probably useless, so you should choose small fish, the smaller the bones, the easier to crisp.

2. Lift the fish one by one and put them in the pan, deep-fry until the surface becomes hard and yellowish, then you can fish out. Heat the oil pan to 90% heat, fry it again, remove it into golden brown, and serve.

3. The methods of fried fish are as follows: materials: herring 250 grams; excipients: egg white 100 grams; seasoning: wheat flour 5 grams, baking powder 1 grams, salt 2 grams, liquor 5 grams, green onions 10 grams, monosodium glutamate 2 grams, ginger 3 grams, pepper and salt 4 grams, lard (refining) 50 grams, ketchup 20 grams. Steps: wash and drain the herring meat, cut it into long strips, add wine, salt, spring onions, ginger slices and monosodium glutamate to marinate slightly.

4. after the oil in the pan is heated up again, pour the fish into the pan and re-fry it again, which can make the fried fish crisp and crisp. Deep-fry until the surface of the fish is golden, you can fish out the oil control. All right, our dry-fried fish is ready.

How to make fried fish more crisp!

Paste and deep-fry: after small fish are wrapped in batter, make sure that each fish is evenly wrapped in batter. When fried in this way, the batter can form a protective layer to make the fish more crisp. The control of oil temperature is also very critical, too high oil temperature will make the fish scorched black on the outside and undercooked inside, while too low oil temperature will make the fish absorb too much oil and become greasy.

Pickled small fish: before frying the small fish, you need to marinate the small fish, which can remove the fishy smell of the small fish and make the small fish more tasty. Small fish can be pickled with cooking wine, soy sauce, spring onions, ginger, garlic and other seasonings. Wrapping flour: the pickled fish is first wrapped in a layer of flour, then covered with egg liquid, and finally covered with bread bran.

First of all, cut the prepared fish into pieces, mix well with the five-spice powder, salt and soy sauce, and marinate beside them for half an hour. Then put the prepared low-gluten flour, eggs, light soy sauce and water together and slowly stir with chopsticks to make a batter. Heat the pan with oil, as shown in the following figure. Put the fish pieces in a basin and wrap them in batter. Put the fish pieces into the hot oil and begin to fry the fish. Wait for the fish to be fried until golden and removed from the frying pan.

To fry delicious and crisp fish, you need to master the following skills: select materials: choose fresh, odorless fish as ingredients. It is best to choose small, fresh and tender fish, such as small yellow croaker, crucian carp and so on. Deal with the fish blanks: remove the scales and internal organs of the fish, wash them and dry them with kitchen paper towels. In order to make the small fish easier to taste, you can cut a few knives on the fish.

How can fried fish be crisp and not easy to soften, and the whole family are scrambling to eat it?

The first step of fried fish is to use small fish, such as crucian carp, small yellow croaker, etc., small thorns, after high-temperature fried, into a crisp taste, only afraid of small thorns, so if you want to eat delicious, you need to fry it into a crisp feeling, otherwise it will be very uncomfortable.

In addition to the preparation of the whole egg paste, it must be refried when fried; finally, the oil is refried over high fire, which tastes better. Don't throw away the rest of the whole egg paste of the dry-fried small yellow croaker, scoop up a spoon, pour it in the oil, and the beautiful crispy five-spice cakes bloom in the oil. Deep-fry until golden on both sides, remove it, use oil-absorbing paper to absorb the clean oil, and the children scramble to eat.

Continue to heat the oil to 70% to 80% heat, put in the fish again for a second refried. The refried fish nuggets are great in color and taste. Cooking skills it is best to marinate the fish overnight in advance to make it more tasty. When frying the fish, don't flip it in a hurry, let the fish pieces set, and then flip over and fry the other side.

Prepare the necessary ingredients; after the fish is cleaned, remove the scales, then remove the gills and internal organs and wash clean; drain the fish and put them in a large basin, add the right amount of salt, pepper and a few drops of balsamic vinegar and marinate for about 10 minutes, and then deep-fry the fish to taste more delicious; after the fish is cured, pour the right amount of oil into a clean pan and heat it over medium heat.

Wrap the fish in batter. Remove the excipients from the fish, pour them into the batter, stir well, and heat the oil in a pan. How to make fish nuggets delicious and easy? When the oil in the fish quick shrimp pot is 50% hot, put the fish pieces in and gently touch the chopsticks to avoid the fish pieces merging. How to make fish nuggets delicious and easy? Take it out and let it cool the fish and fry for three to five minutes, the skin is golden. Take out the fish and let it cool.