With fish less thorns rich in nutrition, today when frying with fish, I said I want to share out my practice, my husband questioned: This ~ is still used to share? I think the simpler the ingredients, the more you will test your grasp of the heat and the degree of improvement in your cooking skills. Families with elderly people and children also recommend eating fish once or twice a week, fish protein can delay aging and supplement brain power
Put the washed fish into a basin, add ginger powder (you can also fresh ginger slices), cooking wine, pepper, salt, vinegar and stir well, marinate for fifteen to twenty minutes, during which time prepare a little flour and put it on a small flat plate. Put a slice of ginger in the pan, wipe the pan again (so that you can effectively prevent sticking to the pan), twenty minutes to come, start the fire, heat the pan, put the oil, when the oil is warm to 70% or 80%, put in turn the fish segments with flour on both sides, don't rush to turn, fry slowly with low heat, to see the fish around the golden brown, gently touch it, set the shape, turn it over, both sides are fried golden, basically cooked.
I don't accept frying fish with electric cake bells, and I think that the cake bells will be fishy. I like to hear the sound of oil howling and smell the aroma of fish after being fried. I don't want to fry fish yet, of course, I can't avoid making crispy fish.
Recently, there has been a suggestion [fear] to see "cancel takeaways", that is, to let everyone try to do their own work and make healthy meals at home. None of us are born, we are not a big god chef, and we do not have the spending power of a chef at home, nor is it a big fish and meat every day, so do it yourself is to learn slowly. With experience, it is the understanding of home-cooked ingredients, and strive to be able to continue to share with you the most homely "fireworks and fire dishes" [come to see me]
