Three volt day is a word "hot", let people have no appetite, before the love to eat sweet and sour ribs, stewed bones, marinated beef all in the three volt day of them do not have any ideas, but in the meat will first think of fish, not so greasy, and contain high-quality protein, nutrition is also very rich, often buy a variety of fish to do.
But when making fish, you often encounter a problem is that "the fish sold badly, often easy to peel", the fish that lost the skin, although it is delicious to cook, but without the protection of the skin, the meat is easier to spread, even if it is fried fish, it is also very easy to peel, so that the good fish is not sold at all, and it is impossible to put on a beautiful shape.
Yesterday I went to the market, and on the way back from buying vegetables, I passed a fish stall, and I was attracted by a few beautiful fish, only to see that it was slender and long, with silver skin, and a very delicious look. Asked the vendor, said it is called "cocked carp", a lot of thorns, but the meat is delicious, I still saw it for the first time, I bought five, ready to make lunch, fried to eat.
If you want to fry fish without breaking the skin, Jiang Yi fish has a secret, so that you can easily operate at home and make a good-looking fish.
<h1>Tip 1 "Hot pan hot oil"</h1>
Seeing this secret, many people have questions, how can we do hot pot hot oil? Isn't our usual stir-frying dish a hot pot of hot oil? Is it fried in a cold pan?
Here the hot pot hot oil is exquisite, that is, after the fire, first heat the pot well, generally is slightly smokey state, and then pour in the oil, wait for the oil to heat to 70%, slightly smoke, turn the pot, the oil is evenly hung on the edge of the pot, and then turn the low heat, the oil temperature drops slightly, put the fish in, fry it over medium-low heat.
Remember to heat the pan in advance, otherwise it will definitely stick to the skin of the fish, no matter what the pot is. In doing so, the skin of the fish will be kept intact to a certain extent.
Non-stick pan requirements are not so high, non-stick pan do not temperature is too high, otherwise it will destroy the non-stick layer inside, non-stick pan as long as the pan is hot can be fried, generally will not break the skin.
<h1>Tip 2: "Drain the water"</h1>
When frying fish, there is usually a trouble, that is, when the fish is under the pot, because the water in the fish penetrates into the hot oil, it will cause the oil to splash around, and it will be burned if it is not good, usually too much water in the fish will also cause the fish skin to stick to the bottom of the pan, resulting in broken skin. In order to keep the skin intact while frying the fish, there is a very critical step, that is, to drain the water.
method:
After washing the fish, put it on the drying net to dry the water, if the time is more tense, use kitchen paper, the water will be dried, especially pay attention to, do not forget the water in the belly of the fish should also be dried, sometimes because of forgetting to wipe the water in the belly of the fish, in the process of frying the water will run to the hot oil, will splash the oil.
<h1>Tip 3 :Dip dry powder</h1>
Flour is definitely a good anti-stick hand. Heat the pan well in advance, heat the oil well, sprinkle a small amount of flour in the oil, let the flour boil in the hot oil for three seconds, and put the drained fish into the frying to prevent stickiness.
If you like to hang the fish with batter, evenly dip the fish cold noodles in the flour, fry it in the pan, the effect obtained is the same, it will be more sticky!
Fish fried with these three secrets, having a complete fish skin is no longer a dream! Whether you eat it directly or use it to cook it again, it will make your fish have a beautiful appearance!
<h1>What else can be done with fried fish? </h1>
After learning these three secrets, you can also learn and use them, and frying all kinds of fish is very practical.
Fried fish, not only directly eat more delicious, but also used to process again, made into braised flavor, or used to stew soup, have a very different flavor, and fried fish not only taste more compact, but also because the fried taste will be fragrant.
Fried fish, heat the oil again, add shallots, ginger, garlic and other spices, add the fried fish, and then pour in soy sauce, vinegar, cooking wine, sugar, salt, etc., pour in a little water, cover the pot, simmer for a while, will make the fish more flavorful.
The fried fish cooked again is also super super delicious!
<h1>Teach you to make a crispy silver</h1> carp
Don't forget, I still have a cockroach! Let me teach you how to use these three secrets to make a crispy silver carp! Super delicious and nutritious!
【Ingredients】
Five-striped silver carp
Peppercorns to taste
Salt to taste
Cooking wine to taste
I was attracted by the perfect appearance of this product, the standard "long and delicious" look! It's wild, the kind you catch yourself. The price is more expensive, 12 yuan a catty.
Ask the vendor to help clean up the internal organs and drain the water.
<h1>method:</h1>
1: Drain the washed fish slightly and put it in the basin. Each fish is evenly rubbed with salt grains, then add peppercorns, a small amount of cooking wine, and marinate for 30 minutes.
2: Wash the marinated fish, drain the water, and use kitchen paper to dry the excess water, put it into the flour and evenly dip the flour.
3, I use a non-stick pan, so there is no special heat of the pan, otherwise it will destroy the layer. Heat the oil in a hot pan, add the fish dipped in flour and fry over medium-low heat.
4: Fry well. Because the fish is pickled in advance, it has its own salt flavor and aroma, and the outside is crispy and tender. Those who love to eat pretzel, sprinkle some pretzel, or eat directly dipped in pretzel, are very tasty. The meat has no fishy taste, no strange taste, only fresh and tender. It is that there are more thorns, and you should pay special attention when eating.
In addition to frying, there are three other ways to fry the silver carp is also very delicious, fried with high heat until crispy, fried and then braised, fried and then stewed, these three methods will make you eat different mouthed silver carp.
<h1>Nutrition of the silver</h1> carp
Silver carp is actually a ferocious fish, belonging to the middle and upper large freshwater economic fish, fast movement, good at jumping, temperamental, easy to frighten.
The flesh of the silver carp is white and tender, delicious but not fishy, and has always been regarded as a superior economic fish.
Its nutritional content is: 18.6 grams of protein, 4.6 grams of fat, 116 kcal of calories, 37 mg of calcium, 166 mg of phosphorus, 1.1 mg of iron, 0.07 mg of riboflavin, 1.3 mg of niacin per 100 grams of edible part. (Information from Baidu Encyclopedia)
<h1>The benefits of eating fish in summer</h1>
In the summer, especially on the three-volt day, eating well is not as good as eating smart, and a good diet will also make the body healthier, and it is better to eat than to make up medicine on this special day.
Three-volt diet must be light-based, do not be greedy, do not eat too much greasy food, three volts of greedy oil will cause certain gastrointestinal discomfort, but fish is not like beef, sheep and pork, its fat content is very small, but also belongs to high-quality protein, rich in nutrients and minerals, eat more is not afraid of fat.
Eating some fish properly in summer can supplement the body's nutrition and energy while also being addicted to the mouth. Of course, steaming and stewing are the healthiest!
<h1>I am Jiang Yiyu, like to eat delicious, but also like to make food, like to share food practices, answer food questions, share food life, pay attention to my headline number, let's discuss food together! </h1>