Fried hairtail, floured or starched? The whole process is mastered at 2 points, which is crispy and crispy, and does not soften when cooled

Yesterday during the Mid-Autumn Festival, I took the whole family back to my parents' house for a reunion dinner, and the table was full of seafood that I liked to eat. Abalone, oysters are grilled and eaten, hairtail is fried, crabs are steamed, and the fragrance is incomparable.

When it comes to seafood, marine fish is one of the most popular, the fish is delicious and fragrant, delicious to cook, and quite nutritious. Eat more marine fish, supplement protein, DHA, lecithin, calcium, vitamins, etc., which has many benefits for the body.

Today, we are focusing on the hairtail, after the opening of the sea, the hairtail is listed in large quantities, there is no messy thorns, and you can eat it at ease. I think the most delicious way to make hairtail is to fry it, but when frying, is it flour or starch? This point must be clarified, and the whole process is mastered 2 points, which is crispy and crispy, and does not soften when it is cold.

【Deep-fried hairtail】

Used: fresh hairtail, green onion and ginger, cooking wine, salt, five-spice powder, chicken essence, light soy sauce, flour, starch, edible oil

1. Prepare a few fresh hairtails, cut off both ends of the hairtail, dispose of the internal organs, and then cut them into small sections, and then put them in water for cleaning.

2. Next, pour the hairtail fish into a small basin, then cut some green onions and ginger slices and put them in it, then pour an appropriate amount of cooking wine to remove the smell, then add some salt, five-spice powder, chicken essence, plus a little light soy sauce, fully grasp and mix evenly and then marinate, at least 20 minutes before it can be flavored.

3. To fry hairtail, it must be wrapped in flour before it can be fried, so whether to use flour or starch? The correct way is to use both of these two, the ratio of flour starch is 1:2, flour is indispensable, the addition of starch can absorb the fishy smell of the hairtail, and it can also make the hairtail more crispy, which is the first point.

4. Then put a little salt and five-spice powder inside, stir well, wait until the hairtail is marinated, take out the hairtail piece by piece, put it in the powder and evenly wrap it with a thin layer of powder, and then prepare to fry. Pour cooking oil into the pan and heat it up.

5. After heating, put the hairtail into it piece by piece, start frying it over low heat, and fry it until both sides are golden and the shell is set. Next, heat the oil in the pan again, and after it is hot enough to smoke, put the hairtail back in, keep the heat and fry for 30 seconds, and immediately remove it and eat. The hairtail fish should be fried again so that it can be more crispy and not soft when it is cold, which is the second point.