During the Chinese New Year, every household will fry hairtail, but if you want to make it crispy on the outside and tender on the inside, without absorbing oil, you need some skills. Especially when it comes to the question of hanging batter, many people are entangled in whether to use flour or starch, so should you choose flour or starch when frying hairtail?
First, let's understand the difference between flour and starch. Flour is a flour made from ground grains, the main ingredients are starch and protein, and it is used to make a variety of pasta and pastries. Starch, on the other hand, is a high-purity carbohydrate that is often used to thicken or paste and make ingredients more tender.
For fried hairtail, starch is more suitable than flour. Because the starch paste is more delicate, it can better adhere to the surface of the hairtail, forming a thin layer of crispy skin. In this way, the fried hairtail not only has a more beautiful appearance, but also has a crispier texture.
In addition to starch, fried hairtail also requires some other seasonings and techniques. For example, adding eggs can make the starch paste thicker, and adding salt and pepper can increase the taste. When frying, it should be fried slowly over medium-low heat to avoid the skin being charred and the inside not ripe. Let's share with you the detailed method:
Ingredients: Hairtail, green onion and ginger, pepper, Sichuan pepper, corn starch, vinegar
Specific steps:
Step 1: Prepare a plate of hairtail, clean it after all the processing is done. Put the hairtail on the board first, and put a flower knife, so that the hairtail is not only beautiful in color, but also more flavorful.
Step 2: Pickled hairtail: cut ginger shreds and green onions in advance, a small handful of Sichuan peppercorns, a little salt, white pepper, a spoonful of chicken essence, a bottle of high liquor, an appropriate amount of cooking wine, grab out the green onion and ginger juice, and then add a little rice vinegar to it, adding rice vinegar can soften the bones of the hairtail, continue to grasp and mix evenly and marinate for 20 minutes
Step 3: Pour an appropriate amount of cornstarch into a dish. Many friends are accustomed to putting starch or flour, and even eggs, in fact, this is not right, adding these three things will make the hairtail taste not crispy, and it is easy to soften after cooling. The fried hairtail made in the restaurant will not, because they put cornstarch, which can make the hairtail taste crispy and not easy to soften after cooling. Then evenly coat the hairtail segments with cornstarch
Step 4: Pour oil from the pot, heat the oil to 5 hot, put chopsticks in, small bubbles around it, and then put the hairtail fish one by one, leaving a gap in the middle to prevent sticking. Fry the whole process on low heat, don't move it after putting it in, shake and shake the pot after setting, so that the hairtail is heated more evenly.
Step 5: Fry until the surface of the hairtail is slightly yellow, we first take it out of the oil and pour a little rice vinegar into it, adding rice vinegar can make the hairtail taste more crispy, which is also one of the tips of the restaurant.
The last step: Then put the hairtail back into the pan and continue to fry it slowly on low heat. In about 2 minutes, all the hairtail is golden and crispy on the surface, and you can control the oil and remove it, and put it on a plate to make it delicious. Finally, sprinkle some chopped green onions to decorate, the color is golden and attractive, the taste is crispy on the outside and tender on the inside, and the taste is fresh and fragrant. The bones and bones of the hairtail fried in this way are softened, so the elderly and children in the family can eat it with confidence, and you can also add barbecue ingredients or salt and pepper according to your personal taste