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How to make fried hairtail

How to make fried hairtail, the most authentic way to make fried hairtail

Wash the green onions , slice; wash the ginger, peel and slice

Wash the hairtail, remove the head and tail, cut into pieces, add salt and cooking wine, sprinkle with pepper, and catch it with your hands Evenly

Put the onion and ginger slices into the bowl with the hairtail and marinate for half an hour

Brush a thin layer of oil on the lower heating plate of the electric baking pan

Turn on the electric baking pan, press the switch button, set medium heat, close the upper heating plate, and start preheating< /p>

Crack the eggs into a bowl and mix well

Pick up a piece of marinated hairtail with chopsticks , put it into an egg bowl and dip it in the egg liquid

Then cover the surface of the hairtail with flour, shake the chopsticks gently to remove the excess flour. Coat the remaining hairtails in egg liquid and flour in turn

After preheating is completed, place the prepared hairtails on the lower heating plate

10.

Close the lid, select Fry Fish and Shrimp on the function key, set medium heat, close the upper heating plate and start frying. After frying one side, fry the other side until both sides are cooked

How to make fried hairtail?

1. Raw materials 1. Ingredients: 500 grams of hairtail middle section.

2. Accessories: 100 grams of flour. 3. Seasoning: 50 grams of vegetable oil, 10 grams of ginger, 10 grams of green onions, 2 grams of coriander, 4 grams of refined salt, 5 grams of MSG, 20 grams of Shaoxing wine, and a little pepper.

2. Production method 1. Cut the hairtail fish into 10 cm long sections with a flat knife. Mash the ginger, tie the green onions into knots and put them into the hairtail. Add refined salt, monosodium glutamate and Shaoxing wine, mix well, marinate for half an hour, and cut the coriander into sections.

2. Heat the wok over medium heat, add vegetable oil until it is 60% hot, coat both sides of the hairtail with flour, put it into the pan, fry until both sides are golden brown, and fry the hairtail from the inside out. When cooked, place them neatly on a plate and sprinkle coriander segments on top. 3. The finished product should be golden in color, crispy on the outside and tender on the inside, oily but not greasy, fresh and delicious.

Attention! ! ! ! ! : The most common problem with the dish "Dry-fried hairtail" is that the hairtail is easily broken! As long as it is not cooked properly, the hairtail will be broken into messy pieces, which is not good-looking and will also affect your appetite. So, here’s how to prevent hairtail from getting broken: 1. Be sure to wash the iron pot before using it. A pot that is not clean and smooth will definitely stick to the pot; 2. After the pot is hot, rub it with the cut end of fresh ginger, or add oil to it. Add a small amount of salt; 3. To fry the hairtail, use more oil. It is best if the hairtail can float or semi-float in the oil; 4. The oil must be clean, and the oil pan must be burned until it smokes. Oil that is not hot will definitely stick to the pan. ; 5 The fish water should be drained as much as possible. Too much water in the pot will make the oil easy to explode; 6 Do not turn over the fish in a hurry after putting it in the pot. Turn it before one side is browned. The fish will not only stick to the pot but also loosen; 7 Use a spatula during frying the fish. Don't stick it to the fish, as the skin will stick to some parts of the fish.

8. If the oil does not fully cover one side of the fish paste pot, you can only slide the pot on the stove to change the contact area between the oil and the fish. Do not shovel or flip the fish easily. When the fish skin on the side fried first reaches dryness, turn it over and fry the other side.

This will ensure that your fried hairtail has a perfect shape and is golden in color without being mushy.

How to make fried hairtail

Hello! ! Introducing the method of "dry-fried hairtail": 1. Ingredients 1. Ingredients: 500 grams of middle section of hairtail.

Attention! ! ! ! ! : The most common problem with the dish "Dry-fried hairtail" is that the hairtail breaks easily! As long as it is not done properly, the hairtail will be broken into messy pieces, which is not good-looking and will also affect your appetite. So, here’s how to prevent hairtail from getting broken: 1. Be sure to wash the iron pot before using it. A pot that is not clean and smooth will definitely stick to the pot; 2. After the pot is hot, rub it with the cut end of fresh ginger, or add oil to it. Add a small amount of salt; 3. To fry the hairtail, use more oil. It is best if the hairtail can float or semi-float in the oil; 4. The oil must be clean, and the oil pan must be burned until it smokes. Oil that is not hot will definitely stick to the pan. ; 5 The fish water should be drained as much as possible. Too much water in the pot will make the oil easy to explode; 6 Do not turn over the fish in a hurry after putting it in the pot. Turn it before one side is browned. The fish will not only stick to the pot but also loosen; 7 Use a spatula during frying the fish. Don't stick it to the fish, as the skin will stick to some parts of the fish.

This will ensure that your fried hairtail has a perfect shape and is golden in color without being mushy. Thanks! ! .

How to make fried hairtail?

Ingredients: 500 grams of hairtail, salt, cooking wine, pepper, ginger slices, etc.

Method: ① Remove the scales from the hairtail, wash it, and cut it into segments; ② Put the hairtail segments into a container, add salt, cooking wine, pepper, and ginger slices, mix well, and marinate for 20 minutes; ③ Put the hairtail segments into a container, mix well, and marinate for 20 minutes; Take out the marinated hairtail segments, place them in a basket or other suitable container, filter the water and blow dry the surface moisture; ④ Heat the wok, rub the pan with ginger slices and pour in the oil. When the oil is hot, put the fish in the pan Fry on medium; ⑤ Fry until one side is golden brown, then carefully turn it over until the other side is also golden brown, scoop up the filtered oil and serve. Reason for recommendation: The hairtail pieces are dark yellow in color and the skin is slightly crispy, salty and tender.

Hairtail is warm in nature, sweet and salty in taste, and returns to the liver and spleen meridians. It has the functions of nourishing the spleen, replenishing qi, warming the stomach, nourishing the liver, rejuvenating the skin, nourishing qi, and nourishing blood.

How to make fried hairtail?

1. Raw materials

1. Ingredients: 500 grams of hairtail middle section.

2. Accessories: 100 grams of flour.

3. Seasoning: 50 grams of vegetable oil, 10 grams of ginger, 10 grams of green onions, 2 grams of coriander, 4 grams of refined salt, 5 grams of MSG, 20 grams of Shaoxing wine, and a little pepper.

2. Production method

1. Cut the hairtail fish into 10 cm long sections with a flat knife. Mash the ginger, tie the green onions into knots and put them into the hairtail. Add refined salt, monosodium glutamate and Shaoxing wine, mix well, marinate for half an hour, and cut the coriander into sections.

3. Finished product requirements

Golden color, crispy on the outside and tender on the inside, oily but not greasy, fresh and delicious.

Attention! ! ! ! ! : The most common problem with the dish "Dry-fried hairtail" is that the hairtail is easily broken!

As long as it is not cooked properly, the hairtail will be broken into messy pieces, which is not good-looking and affects the appetite.

So, here is how to prevent hairtail from breaking into pieces:

1. The iron pot must be washed clean before use. A pot that is not clean and smooth will definitely stick to the pot;

2 After the pan is hot, rub the cut end of fresh ginger, or add a small amount of salt into the oil;

3 When frying the hairtail, use more oil. If it can make the hairtail float in the oil, Or semi-floating is best;

4. The oil must be clean, and the oil pan must be burned until it smokes. Oil that is not hot will definitely stick to the pan;

5. The fish water should be drained as much as possible. If too much water is put into the pot, the oil will easily explode;

6. Don’t turn over the fish in a hurry after putting it in the pot. Turn it before one side is browned. The fish will not only stick to the pot but also loosen;

7 When frying the fish, the spatula should not be pressed against the fish, as the skin will stick to parts of the fish.

8. If the oil does not fully immerse one side of the fish paste pot, you can only slide the pot on the stove to change the contact area between the oil and the fish

. Do not remove it easily. Fish shoveling or flipping. When the fish skin on the side fried first reaches dryness, turn it over and fry the other side.

This will ensure that your fried hairtail has a perfect shape and is golden in color without being mushy.

How to make fried hairtail?

Materials hairtail, salt, black pepper, dry starch

Method 1. Remove the internal organs and dorsal fin of the hairtail, and cut knife marks every 2-3mm on both sides of the fish body;

2. Sprinkle the fish body with salt and black pepper and marinate for a while to absorb the flavor;

3. Pat the fish body evenly with dry starch;

4. Heat the oil over medium heat Pan, add hairtail and fry for 3-4 minutes;

5. Turn over and fry until golden brown, remove;

Ingredients: 500 grams of hairtail,

< p> Accessories: 120 grams of eggs, 50 grams of wheat flour,

Seasonings: 5 grams of salt, 10 grams of cooking wine, 30 grams of vegetable oil

Method 1. Remove the gills and internal organs of the hairtail fish. Xian Jing;

2. Cut the clean hairtail into 5 cm long sections, put it into a bowl, mix well with refined salt, cooking wine and MSG, and marinate for a while;

3 .Crack the eggs into another bowl and mix well;

4. Put the pot on the fire, heat the oil, dip the hairtail segments in flour, then cover with the egg liquid, and put them into the hot oil pan Fry until golden brown on both sides.

Ingredients 300 grams of white hairtail, 30 grams of ginger Seasoning A: 1/2 tsp salt, 1/4 tsp pepper Ingredients B: 2 tbsp flour

Method 1 , wash the ginger, peel and cut into shreds.

2. Wash the white hairtail fish, cut into sections, put into a plate, add ingredient A, mix well and marinate for 15 minutes.

3. Evenly coat both sides with material B.

4. Pour 2 tablespoons of oil into the pot and heat it up, sauté the shredded ginger until fragrant, add the hairtail fish and fry over low heat until it is halfway cooked, then turn to high heat and fry until both sides are golden brown.

How to make dry-fried hairtail, learn the simple and practical method of dry-fried hairtail in 2 minutes

Ingredients: 1 pound of hairtail, 8 grams of salt, a little rice wine, a little ginger, 2 slices of food. How to dry-fry hairtail with a little oil, a little green onion, a little complementary food: 1. If you want the hairtail to be less fishy, ??you must first pull out the blood line of the fish intestines, remove the black membrane on the inner abdomen, and cut off the fins. In addition, the white scales on the fish should also be wiped off as much as possible.

Wash and drain the water, spray a little rice wine, add salt, pepper and ginger slices, mix well and marinate for two hours. 2. Pour out the water in the basin, rinse the fish briefly with cold water, put it in a basket and dry it in the shade.

Xiaoyu prepared the fish in the morning, and it was just right to fry the fish in the evening. This way there won't be any oil splattering when frying the fish.

3. Add oil to low heat. Do not turn over after adding the hairtail segments. Fry until thoroughly fried and then turn over. Fry each side for 1 and a half minutes.

If you are afraid of the fishy taste, you can add a piece of ginger. (The oil for frying the fish is a little red because the prawns have just been fried, so reusing them reduces waste.)

4. Place the fried fish segments on kitchen paper to absorb the oil and put them on a plate. 5. Fry all the fish, turn off the heat, sprinkle a handful of chopped green onion in the remaining oil, take it out and sprinkle it on the fish to garnish.

How to make fried hairtail?

Ingredients

One hairtail (about half a catty)

Wine

Onion

Ginger

Salt

MSG

Cornstarch

Steps

1. Put the hairtail in a bowl, add wine, onion and ginger Mix salt and MSG and marinate for more than half an hour

2. Take out the hairtail and pat cornstarch evenly on each piece of hairtail

3. Turn on the oil pan and heat the oil until it is seven or eight When it is hot, add the hairtail one by one and fry on both sides.

Tips

1. Hairtail (I usually use one weighing about half a catty, not too big, one usually costs 3-4 yuan)

2. The time for marinating fish can be long or short, the shortest time is half an hour.

3. Don’t use too much oil in the home frying pan, just a little more oil. Because the oil used to fry hairtail is not good for health, I usually throw it away and never use it again.

4. The oil temperature for frying hairtail should be slightly higher. If it is too low, the fried hairtail will be soft, which will not only smell bad but also look uncomfortable. The oil temperature should not be too high, otherwise it will cause smoke. Brown the hairtail fish. Therefore, it is very important to control the oil temperature to make it dry and fragrant.

5. If you use potato powder, it will be better fried. Since I didn’t have any at home, I used cornstarch.

6. After putting the hairtail into the pot, do not turn it frequently, otherwise it will be fragile. Be sure to wait until one side is cooked through before flipping over and frying the other side.

7. Sometimes I will fry it in two parts. After the first batch is fried, take it out, turn on high heat and wait until the oil temperature rises, then add the fried hairtail and fry it, so that it will be more fragrant. crisp.

8. I happened to have sweet orange, so I took two slices to garnish it.

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