Teach you to mix a bowl of crispy paste, use it to fry whitebait, it will not become soft, crispy and crispy for a long time. Whitebait is transparent all over, with few spines, does not need to open the intestine and break the belly, can be eaten whole, and the nutritional value is not

Teach you to mix a bowl of crispy paste, use it to fry whitebait, it will not become soft, crispy and crispy for a long time.

　 Whitebait is transparent all over, less spines, does not need to open the intestines and break the belly, can be eaten whole, the nutritional value is very high,

With high protein and low fat, it is very rich in calcium, which is more suitable for pregnant women and children.

　　I shared with you the practice of scrambled eggs with whitebait some time ago, and today I will share with you the method of dry fried whitebait,

The outside is crispy and tender on the inside, and it is very fragrant, so I added a special ingredient to the crispy paste to make this dry fried whitebait taste more fragrant.

　　Fee:

　　Whitebait, ginger, spring onions, white sesame seeds, egg, starch, salt, crushed white pepper, cooking wine, chicken essence, oil.

　　Method:

　　Wash the dried whitebait and place in a bowl. Add salt, cooking wine, chicken essence, crushed white pepper, a small amount of five-spice powder,

Add the green onion and ginger to remove the fishy, mix well and marinate the whitebait for 15 minutes.

　　Crack the eggs into a bowl, add 2 tablespoons of starch and stir well. Add half the oil to the batter and mix into a thick crispy paste.

　　Sprinkle a small amount of starch into the marinated whitebait bowl and mix well. Stain the surface of the whitebait with a small amount of starch,

Then put the whitebait in the crispy paste and evenly coat with a layer of crispy paste.

　　Pour oil into a pan, cook the oil until 6 to 7 hot, and fry the whitebait wrapped in crispy paste.

　　Fry until the surface of the whitebait is crispy and shell can be fished out of the drained oil, the oil temperature continues to heat, the fried whitebait is poured into the pot and fried again, fried until golden brown and crispy can be fished out of the drained oil.

　　This dry fried whitebait is ready, crispy on the outside and tender on the inside, crispy and not hard, and will not become soft for a long time. #Food# #头条创作挑战赛 #