Deep fried silver carp(xiang zha yin yu )

Fried silver carp

Raw materials for fried silver carp

There are 350 grams of silver carp, 25 grams of eggs, 55 grams of bread crumbs, 2 grams of refined salt, 25 grams of Shaojiu, 1.5 grams of pepper, 15 grams of onion and ginger juice, 20 grams of dry starch, 5 grams of sesame oil, 10 grams of onion and 750 grams of peanut oil (100 grams of oil consumption).

Processing steps of fried silver carp:

Take off the head and intestines of silverfish, rinse them with clean water, drain them, marinate them with refined salt, Shaoxing wine, pepper, onion and ginger juice, mix them with eggs and dry starch, and roll on a layer of bread crumbs. Heat the pan over a high heat. Heat the peanut oil until it is 60% hot (about 150 ℃). Slowly fry the silver carp until it is golden. Drain the oil. Put sesame oil on the original pot, fry shallot slightly, pour in silverfish, turn over the pot and serve.

Characteristics of fried silver carp:

Golden color, crisp outside and tender inside, attractive fragrance.

Deep fried silver carp

Fried silver carp is a traditional local dish, belonging to the Department of Jiangsu cuisine. Golden color, crisp outside and tender inside, attractive fragrance. Take off the head and intestines of silverfish, rinse them with clean water, drain them, marinate them with refined salt, Shaoxing wine, pepper, onion and ginger juice, mix them with eggs and dry starch, and roll on a layer of bread crumbs. Heat the pan over a high heat. Heat the peanut oil until it is 60% hot (about 150 ℃). Put the silverfish into the pan slowly. When it is deep fried until golden, remove the oil. Put sesame oil on the original pot, fry shallot slightly, pour in silverfish, turn over the pot and serve.

essential information

Fried silver carp

Jiangsu cuisine

Raw materials

Silver fish 350 grams. 25g eggs, 55g bread crumbs. 2 grams of refined salt, 25 grams of Shaojiu, 1.5 grams of pepper, 15 grams of onion and ginger juice, 20 grams of dry starch, 5 grams of sesame oil, 10 grams of onion, 750 grams of peanut oil (100 grams of actual oil consumption).

Production process

Take off the head and intestines of silverfish, rinse them with clean water, drain them, marinate them with refined salt, Shaoxing wine, pepper, onion and ginger juice, mix them with eggs and dry starch, and roll on a layer of bread crumbs. Heat the pan over a high heat. Heat the peanut oil to 60% heat (about 150 ℃). Slowly fry the silverfish until golden. Drain the oil. Put sesame oil on the original pot, fry shallot slightly, pour in silverfish, turn over the pot and serve

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Chinese PinYin : Xiang Zha Yin Yu