Why is the fried fish section in the restaurant delicious? The entrance outside the crispy tender, fragrant no fishy smell, the original hotel chef, in the operation of the fish, are pay attention to small skills, each step has a process, not by blind operation, fried fish is crisp, adjust a qualified batter is very necessary, many friends in the production of batter, can not distinguish between starch or flour, 20 years of chefs to share a correct method, you can fry with fish, fried eggplant box, croquettes, can be used for most of the fried goods, friends remember to collect.
In the restaurant to do for a long time, the experience is more, when frying fish pieces, some friends like to wrap starch, wrap flour, and some like to wrap eggs, in fact, are not right, flour is hard, starch is crisp, today teach you a best of both worlds approach, crisp appearance, fish into the taste, there is no little fishy taste, eat extra fragrant.
Adjust the batter well, it has been half successful, every step is exquisite, not random operation, the taste is crisp, not fishy and not greasy, is an authentic fried fish block should have the taste, do not just seek speed, failure not to say, the taste is still very unpalatable, today with the fish block to verify it, learned to let you no longer worry.
< h1 class = "pgc-h-center-line" > fried striped fish</h1>
Ingredients: With fish cubes, ginger, green onion, cornstarch, flour, egg
Seasoning: Salt, white pepper, cooking wine, oyster sauce
1, buy back the fish segment, first immersed in water to thaw, clean, use scissors to remove the edge impurities, pay attention to the silver on the fish to retain, this part is very nutritious.
2: Cut the ginger into thin strips, cut the green onion into segments, add salt, white pepper and oyster sauce, then pour some cooking wine to remove the fishy taste, stir well, and marinate the fish for 10 minutes.
3, the batter this step is very important, add flour and starch in the bowl, the ratio of the two is 1:1, add half a spoonful of salt yard flavor, then beat two eggs, stir evenly, add the right amount of water, use chopsticks to stir all the time.
4, the batter does not need to be too thick, but must be stirred well, to avoid the appearance of gnocchi, you can use chopsticks to test it, pick up the batter can drip on it, put into the fish section to try, you can easily hang on the paste.
5: Add an appropriate amount of oil to the pot, wait for the oil temperature to be 60% hot, put in the fish segment wrapped in batter, turn it into medium heat and slow fry, wait for the batter to be set, then turn the other side, fry until slightly yellow, and then control the oil and fish it out.
6, after all fished out, turn into a high heat, continue to increase the oil temperature, the fish section again under the pot, for secondary re-frying, so that you can force out a part of the oil, eat not greasy and not fishy, and so fried into a golden brown, you can control the oil fishing out.
7, a delicious fried striped fish is ready, golden color, crispy on the outside and tender on the inside, it is not fishy at all, very tasty, the ingredients and methods are very simple, you can eat it in a short time, very suitable for families to operate.
< h1 class="pgc-h-center-line" > skill summary</h1>
Share a few tips, you must have made such a mistake
1, with the silver grease on the fish segment, containing an anti-cancer ingredient, very helpful for adjuvant treatment, wash the internal organs can be, do not brush the surface forcefully.
2, the way of eating is different everywhere, the method of adjusting the batter is only for your reference, but it is definitely a practical one.
3, when frying with fish pieces, try to choose a pan, half fried and half fried, under the premise of fuel saving, eating is not greasy.
For reference only, favorite forwarding, thank you for the like
Original graphics, no plagiarism, I am a recipe for food, love food, daily updates on home cooking and pasta practices, pay attention to my daily learning to cook, will always surprise you.