Frying fish sticky pan, this is a problem that almost every family has encountered, and I am no exception.
Family like to eat fish, our family will often stew fish to eat, braised methods are mostly, but the home can not be like a restaurant, the whole pot of oil to fry, so most of them take the way of frying, and this way of frying fish if you do not master it will make the fish very ugly, even damaged, want to look good or not to break is actually need to master some tricks, I myself on this fried fish summed up a few useful tips, take it out and share it with you.
If you want to fry the fish without breaking the skin
Just smear a little of this while frying the fish
Non-cracking skin non-stick pan also saves oil
Retain more nutrients
Fry the golden crispy fish
Sell well, taste good, taste, taste, color, fragrance and full
After heating the pot over high heat, spread fresh slices of ginger over the bottom of the pan so that the ginger juice fills the entire bottom of the pan. Then pour the oil, heat the oil and then put the fish in the pan, until the fish side is completely fried, and then turn the noodles until the surface is golden brown, you can get out of the pan.
This method is a tried-and-true trick! Even a novice fish fryer can't go wrong, because the ginger juice forms a film at the bottom of the pan, which makes the fish heat more evenly, so it is not easy to stick to the pan and cause the skin to break.
Before frying the fish, drain the water from the fish (or suck it dry with gauze), take an egg and beat it into egg liquid, then evenly wrap the fish with a layer of egg liquid, and then wait for the hot pan to heat the oil and fry it.
In this way, the fried fish is more tender, the egg liquid can lock in the moisture of the fish, and the paste is not easy to fry, which makes the meat more compact.
Usually when doing meat dishes, we are accustomed to wrapping the meat with a layer of cornstarch, so that the fried meat is more tender and fragrant. In fact, this method is also suitable for frying fish.
Mix cornstarch with water in a 1:3 ratio and stir well. The washed fish is then dipped in starch water, so that the surface of the fish is wrapped in a thin layer of starch liquid, and when the oil is hot and slightly inflated, it is then fried. The fish skin is crispy and the fish is tender, and it is delicious!
This trick does not refer to salting the fish, but to sprinkle a layer of table salt evenly on the bottom of the oil pan before the fish is cooked. When putting salt, wait for the oil in the pan to be completely heated, sprinkle the salt and gently turn the oil in the pan to mix the oil and salt evenly.
Then fry the fish in the pan, because the salt is added in advance, the oil temperature is adjusted, and the fish will not cause a drastic change in the oil temperature after being added, so that the fish will not stick to the pan and will not break the skin.
Fry fish techniques
To fry a whole and beautiful braised fish, you need more than just tips, but also these cooking techniques.
no.1 Pick fresh live fish
Fried fish is always sticky and broken, not only related to the temperature of the oil, but also closely related to the freshness of the ingredients. The fresher and tighter the fish, the more complete and delicious the fish is. It is recommended that when frying fish, try to choose fresh live fish instead of refrigerated frozen fish.
no.2 Drain the skins
In order to avoid the fish sticking to the pan after entering the pot, be sure to drain the water on the surface of the fish after washing the fish and then enter the pot. It is best to use kitchen paper towels to completely absorb the moisture on the surface of the fish skin, so that the fried fish will not be splashed with oil and can also ensure that the fish skin is quickly fried.
no.3 Heat the oil in a pan and then put the fish
When frying fish, you must not rush to let the fish go down to the pot, first heat the pot and then put the oil, wait for the oil to burn to a slight air, the oil temperature is most suitable at about 140 degrees, and then put the fish fried, so that the fish skin will become burned to brown, which can avoid the loss of fish water for too long a heating time.
no.4 Do not flip it at will
Some people are worried about the paste pot when frying fish, and they always rush to turn the fish without waiting for the fish to be fried. The fish is particularly tender, and if it is not fried through the skin, it is easy to turn it over, which can easily lead to loose and broken skin of the fish. The best way is to wait until one side of the fish is completely fried, and after hearing the sound of the frying pan become weaker, then turn the noodles and fry the other side. When frying fish, do not use the spatula to flip the fish at will.
no.5 Add vinegar and sugar to freshen and color
Put a little sugar in the hot oil pan, and when the sugar is yellowish, put the fish in the pan, not only non-stick pan, but also delicious color. Adding vinegar is to go fishy to fresh, at this time add more vinegar is not afraid, because it is also stewed, so it is not afraid of a sour taste after coming out of the pot.
The myth of eating fish
1, live killing and eating - residual toxins endanger the body
Many restaurants will slaughter the fish in front of the guests, thinking that this is the freshest. This is actually a misunderstanding. Whether it is artificially raised fish or wild fish, the body contains certain toxic substances. Killed alive and eaten, the toxic substances in the fish are often too late to completely eliminate, and the parasites and bacteria on the fish are not completely dead, and these residual toxins are likely to cause harm to the body.
2, good at eating fish bile - detoxification is not anti-poisoning
Fish bile is a traditional Chinese medicine, which is often used in Chinese medicine to treat gigantic bile pain, laryngeal paralysis, malignant sores and other diseases. However, not all fish bile can be eaten casually, experts pointed out that the fish bile contains water-soluble "sodium carpyl sulfate" and other highly toxic toxins, blind consumption is likely to cause liver and kidney failure until death.
3, do not buy three kinds of "problem fish" (fish skin belly damage, green traces, bright colors)
A food safety expert from the Chinese Center for Disease Control and Prevention told the Shanghai Oriental Morning Post reporter yesterday that if the skin of the fish is damaged, there are obvious green marks, or the color is too bright, the public is best not to buy. For safety reasons, areas such as fatty offal, fish skin, and even fish eyes are best left out of reach.
The step to buy chilled fish is "one smell, two touches, three looks". "Smell" first to distinguish whether it has a putrid odor; Then "touch" to determine whether the skin of the fish is elastic; Then "look" at the gills, the gills of live fish and fresh fish are bright red.
4, eat sashimi - get "liver fluke disease"
Sashimi is a favorite Japanese dish with delicious flesh. However, eating sashimi regularly is actually very detrimental to liver health, and it is easy to induce liver fluke disease and even liver cancer. Hepatosomiasis is a parasitic disease predominantly hepatobiliary disease in which people are infected with freshwater fish and shrimp and freshwater snails containing live cysts of liver flukes. The common symptoms of liver fluke disease are diarrhea abdominal pain, vague pain in the liver area, hepatomegaly, etc. Severely infected people can cause liver stiffness and ascites in the advanced stage, and even death.
5, eat fish on an empty stomach - cause "gout"
Many times, such as losing weight, or eating fish hot pot, people often eat fish on an empty stomach. Experts pointed out that this practice is easy to cause gout attacks, fish meat is rich in a large number of purines, if a large amount of purines are consumed on an empty stomach and there are not enough carbohydrates to decompose, it will cause the human acid-base balance to be out of balance, easy to induce gout or aggravate the condition of gout patients. Therefore, when eating fish, we should accompany other staple foods.
6, fish is not fresher, better
Wash the fish by caesarean section——— leave it for 4-5 hours
Many citizens believe that the fresher the fish, the better, and like to eat it now, thinking that this can ensure that the fish is fresh and nutritious. However, experts in food nutrition in Shanghai said that this is the current misunderstanding of eating fish in the public. According to experts, it is best to cover the freshly killed fish with plastic wrap and leave it in a refrigerated environment for 4 to 5 hours.
The reason why fish cannot be eaten now is that the fish protein that is killed is not completely decomposed, the taste is not delicious enough, and the nutritional content is not sufficient. Secondly, leave the caesarean section washed fish for a few hours, and the toxin volatilizes almost, which can reduce the harm of toxic substances to the body.
According to reports, after animal slaughter, muscles generally undergo four stages of change: stiffness, post-ripening, autolysis and decay. Stiffness is the first change that occurs after animal slaughter, usually one and a half hours in the summer and 3 to 4 hours in the winter. Due to the increase in muscle acidity, coagulation of myocoagullin, and the phenomenon of hardening and stiffness of muscle fibers, the meat at this time is not suitable for cooking, and the taste is not good.
As glycogen in the muscles continues to break down into lactic acid, connective tissue gradually softens and the meat becomes soft, juicy, delicious and fragrant, a process known as post-ripening of meat. At this time, fish and meat are most suitable as cooking ingredients and have the best taste.
What have you ever eaten about fish?
In the book "Eating Fish" compiled by Wang Qing and Wang Haidong, the methods of eating all kinds of fish are described in detail: steamed grouper, garnet grouper, unicorn grouper, grilled gaj fish, white juice stuffed fish, steamed jaj fish, colorful sea bass diced, oil splashed sea bass, corn perch pieces, spicy perch, vegetable roll fish, gillet fish balls, pine nuts, fried cooked sea bass brisket, black pepper perch strips, sauce braised yellow croaker, snow vegetable steamed yellow croaker, crispy yellow croaker, microwave yellow croaker, vinegar pepper yellow croaker, pot stewed yellow fish, home-cooked yellow croaker, pepper yellow croaker, Home-cooked flounder, eggplant fish strips, diced gold and silver fish, braised sea bream with sauce, spicy drum eye fish, salted fish cakes, two-eat multi-treasure fish, bridge multi-treasure fish, blackhead stewed tofu, pearl blackhead fish, home-cooked yellow fish, yellow fish stewed mullet, dried braised pomfret, oil-soaked pomfret, spicy stir-fried moray eel, seawater tofu stewed moray eel, home-cooked mackerel, tempeh mackerel, sauce braised mackerel, home-cooked mackerel, fried steamed striped fish, artemisia stewed striped fish, garlic boss fish, pretzel boss shark fin, stewed shark, braised shark, pretzel shark, braised salt sardine, sesame sardine, dried braised red fish , Special dish roasted red fish, hydrangea red fish, scallion simmered white scalloped fish, dried grilled bread fish, kung pao bread fish diced, fried cod, boiled cod, spiced smoked fish, two-color fish balls, braised mackerel, Chinese cabbage boiled mackerel, large dried dried braised fish, sweet and sour carp, scallion oil carp, chai mandarin fish, Song sister-in-law fish soup, braised stinky mandarin fish, fried corn fish cake three silk belly crotch, braised paddled water, boiled fish, poached crucian carp, milk soup crucian carp, lamb chop stewed qingqing fish, scaly carp, casserole fish head, chopped pepper fish head, sour soup fish loin, catfish stewed eggplant, teppanyaki fish, Shanpu blackfish, Diced crispy pepper fish, turquoise crispy eel, eel fried shrimp, pepper shredded eel, roasted white eel, garlic white eel, silver fish omelette, soft fried silver fish, spicy roasted yellow diced, ginseng stewed yellow dice, steamed anchovy, braised anchovy, cucumber fried fish cubes, south fried fish balls...
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