The flesh of the anchovy is tender and delicious, warm and sweet. It has the effect of strengthening the spleen and nourishing the stomach, aiding digestion and enhancing appetite. Contains several times higher DHA than freshwater fish, especially children who read books, and eating more can supplement high nutritional value.
Anchovies, known as one of the three fresh fish of the Yangtze River, spawn from the sea in late spring and early summer, and are returning fish. Anchovies are delicious, and they are dried, fried, boiled, and canned. I don't know if you have ever eaten canned ganzhu brand anchovies? Spicy and delicious, you will never forget it once you eat it.
I bought 1.5 pounds of anchovies in the supermarket the day before yesterday and came back to make fried anchovies. Fragrant, crispy, delicious, the husband used to drink directly to make delicious. Let's share the recipe of crispy anchovies! I hope your husband also praises you for making delicious food!
<h1 class= "pgc-h-arrow-right" > [fried anchovies] - Features: fresh and crispy, the method is particularly simple</h1>
【Main ingredients】1.5 kg of anchovies, 30 grams of tempeh
【Accessories】Ginger 30 g
【Seasoning】Salt, cooking oil, soy sauce, cooking wine
——Start production——
Step 1: The anchovies I bought are fresh, after thawing, clean up the stomach, the head is relatively small and no meat, cut off, wash and drain. Ginger pat ginger paste, tempeh washed clean and set aside.
Step 2: Marinate the anchovies with salt, cooking oil, soy sauce and cooking wine for half an hour to taste and remove the fish. After marinating, use kitchen blotting paper to drain the moisture on the surface of the fish.
Step 3: Add the right amount of oil to the pot, heat the oil to 60% heat, one by one into the fish to fry, keep the medium heat frying until the fish becomes crisp, fish up and plate. This method of frying is more crispy without wrapping powder.
Be careful when frying to prevent splashing oil
Step 4: Spread the ginger and tempeh on top of the fish, put the pot on the water and steam for half an hour out of the pot. The anchovy that is fried and steamed is still very crispy, and it is more flavorful and has no fishy taste
Well, this issue of the content is shared here, I am a small garden private food, a super love food foodie, you small lords like my content, please give me a little comment, forward, collection and attention to me yo! Thank you all, we'll see you next time! 88