Su fish practice daquan

Crispy fish is a traditional dish of Han nationality, belonging to Hebei cuisine or Zhejiang cuisine. Let me introduce the book Crispy Fish to you.

The delicious way of crispy fish 1,

material

A. 1 piece of cod, 4 pieces of onion, 2 pieces of ginger, 3 tablespoons of minced onion, 3 tablespoons of minced carrot B. 4 tablespoons of animal fresh cream, 1 and 1/2 low-gluten flour, 1 piece of whole egg liquid, 1 cup of bread flour, and C.

working methods

1. Put all the ingredients A into a plate, add seasoning A and stir for 5 minutes until it is steamed, then remove the skin and bones of cod, and finally pick up the fish with chopsticks.

2. Mix the fish made by 1 with the fresh cream of animals with a spoon, add a proper amount of low-gluten flour (no more than 1/2 cups) to make soft stuffing, then mould it into several round cakes by hand, and finally wrap the remaining low-gluten flour, whole egg liquid and bread flour in turn for later use.

3. Hot pot, add salad oil and heat to 185? 190℃, fry the fish cake until the surface is golden yellow by the second method, drain the oil and pour tomato sauce.

Delicious practices of crispy fish 2,

material

Grass carp 500g, green pepper 1, beer 1 can, ginger, garlic, onion, pepper, salt, steamed fish and soy sauce.

working methods

1, the grass carp is boned and cut into large pieces, the green pepper is cut into pieces, the ginger is shredded, the onion is cut into pieces, and the garlic is loosened.

2. In an enlarged bowl, add salt and pepper and marinate for half an hour in advance.

3. Put the oil in the pan, add the fish pieces, and fry on slow fire until both sides are brown.

4. put the fish pieces around, put ginger, garlic and onion in the middle, and stir-fry the fragrance.

5. Pour in beer, then add steamed fish and soy sauce.

6. When the beer is almost dry, add green and red pepper pieces and collect the juice over high fire.

Delicious practice of crispy fish 3,

material

Small crucian carp, pepper, ginger, garlic, onion, sugar, salt, chicken essence, soy sauce, cooking wine and vinegar.

working methods

1. Wash and drain a few small crucian carp, pull a few knives on each side, slice ginger and garlic respectively, and cut onions into sections.

2. Pour the oil into the wok and put more oil. When the oil temperature is 70% to 80% hot, gently put the crucian carp along the edge of the pot. First, take protective measures to avoid burns.

3. After frying for a while, gently shake the pan to avoid sticking. Fry one side, turn over gently, continue to fry the other side, then change to medium heat and continue to fry the fish thoroughly, shake the pan and turn over halfway.

4. When the fish is completely fried on both sides, can you hear it when you touch it with chopsticks? Collapse? Just turn off the fire, take out the fish and control the oil.

5. Pour out the excess oil in the pot, leave a little base oil, put all the auxiliary materials in the pot in turn, and then stir-fry over high fire until fragrant.

6. Add about 400ml of clear water to boil, then gently put the fried fish in, and then turn to low heat (I use medium heat) for 40 minutes. Stir gently with chopsticks in the middle to prevent sticking to the pot, and the action must be light; Gently turn the fish over to make it taste more full.

After 7.40 minutes, there was not much soup. Sprinkle some chopped green onion and red pepper rings and simmer for half a minute. Crispy fish can be served with delicious vinegar.

Delicious practice of crispy fish 4,

material

Tilapia fillets in bags, 1 egg white, corn starch.

working methods

First, break up the egg whites, pour in a few tablespoons of corn flour or corn flour, and stir into a slurry.

2. Marinate the fish pieces with salt, cooking wine, pepper noodles and a little corn starch for about an hour in advance, then dip them in egg paste, then dip them in some dry corn starch, fry them with low fire until they are light yellow, take them out, and fry them with high fire until they are golden yellow.

Sprinkle herbs and spices, such as rosemary and basil, and sprinkle some Huai salt. It tastes good. If you like tomato juice, you can also dip it in tomato juice.