"Dry wrapped wheat ear"(bu gai jia xiang mei wei gan bao xiao mai sui )

"Dry wrapped wheat ear"

Introduction:

"Wheat ear is my parents' favorite snack. It is delicious, nutritious and effective in calcium supplement. Both parents are in their fifties, and they don't lack calcium at all_ ∩) O ha ha ha. "

Production steps:

Step 1: clean the wheat ear fish one by one (remove gills, viscera and scales), and wash them for use.

Step 2: marinate. Use 8 grams of salt, 50 pepper, 2 large ingredients, shredded ginger, dried pepper, cooking wine. Marinate for several hours (preferably half a day, so it tastes better).

Step 3: clean the pickled fish. It's better to wash all the ingredients out, leaving only the pickled fish.
Then put about 50 grams of corn flour in, stir well. Let each fish be evenly coated with corn flour. Add a little chicken essence and a little salt to make the corn flour taste better.

Step 4: put a little base oil into the pan, and then heat the oil for 5 minutes. Spread the wheat ears wrapped with corn flour evenly in the pan. Do not use too much at a time, or the fish will break easily. One kilogram is cooked in 2-3 times. Then change to low heat and cook slowly. (flip the chopsticks one by one to prevent the fish from breaking.).

Step 5: fry the fish slowly over medium low heat until the corn flour on both sides of the fish turns golden yellow and each fish is tender inside and scorched outside.

Materials required:

Wheat ear: moderate

Corn flour: right amount

Zanthoxylum bungeanum: right amount

Large material: moderate amount

Ginger: right amount

Dry pepper: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: 1, because the wheat ear is very small, but also have to clean up each, so clean up a catty of fish about an hour, but for parents worth, students hard! This dish is suitable for all ages, and the tonic effect is very good. 2. Because it's a dry package with little oil, the final fried fish is charred outside and tender inside. It's good to eat the whole fish directly, and the spines are crisp. (however, the 5-7cm fish's bone is not particularly crisp, so you still need to pay attention to the fish's bone when you eat bigger!!) 3. When marinating fish, the salt should be prepared according to personal taste, and the saltiness should be moderate.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Bu Gai Jia Xiang Mei Wei Gan Bao Xiao Mai Sui