Fried hairtail, starch or flour? The chef of the five-star hotel has 2 tricks, which are charred on the outside and tender on the inside
Deep-sea fish, which is a "model student", is rich in a variety of nutrients, and compared with ordinary fish, it also has DHA and other things that can promote mental development. There are many types of deep-sea fish, such as sea bass, hairtail fish, and yellow croaker.
Among them, the hairtail fish is my favorite, every time I eat the hairtail, I can sigh, why is there such a delicious, tender fish? The most delicious way to eat the hairtail is to fry it, the fried skin is crispy, and the fish inside is still tender, and I can't put it down every time I eat it.
Children also like to eat, I can fry two or three times a month, and the hairtail fish is not messy, and it is very reassuring to eat. When frying hairtail, many people encounter this problem, it is not crispy enough to be fried, and it is easy to soften after it is cold, this is because the preparation of the powder is not in place, and the chef of the five-star hotel supports 2 tricks, and the outside is charred and the inside is not soft.
【Deep-fried hairtail】
Used: fresh hairtail, green onion and ginger, Sichuan pepper, salt, white pepper, five-spice powder, chicken essence, light soy sauce, cooking wine, cooking oil, flour, starch
1. When you buy fresh hairtail, let the boss help you remove the internal organs, and then cut off the fins on it and chop it into small pieces.
2. After cutting the green onion and ginger, pour it into the hairtail fish with Sichuan pepper, then add some salt, white pepper, five-spice powder, chicken essence, cooking wine, and a little light soy sauce, and start to marinate after grabbing and mixing evenly, about half an hour or so, you can be very flavorful, take advantage of the marinade, to adjust the powder.
3. Prepare a plate, pour the flour into it, in addition to adding flour, add the same amount of starch as the flour, mix it with flour and starch, so that it will be more crispy when it is fried in the future, and add starch to make it taste more fragrant, which is the first trick.
4. Then put some salt inside, stir well with chopsticks, and after the hairtail is marinated, pick out the green onions, ginger and peppercorns, and then put the hairtail in the flour starch and evenly coat the flour. Next, pour oil into the pan, and when the oil is hot, put the hairtail into it one by one and start frying.
5. After frying until it is colored and set, take it out first, then raise the oil temperature in the pot again, and then put the hairtail fish in it after it is heated to carry out the re-frying work. Re-frying is also a very important 1 step, if you want the fish to be crispier and not soft, you need to re-fry, which is the second trick. After frying until golden brown, you can control the dry oil, take it out and eat it while it is hot!
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