How to fry perfect hairtail(jiao nin jian chu wan mei wu xia de dai yu xiang cong men dai yu )

How to fry perfect hairtail

Introduction:

"How can hairtail be fried without sticking and breaking? I believe many people's answers are: buy a non stick pan, or marinate the hairtail in advance, or wrap it with starch, or wrap it with egg liquid, or wipe the pan with a piece of ginger before pouring oil into the frying pan, etc. Is this not only a waste of money but also a waste of materials?! What Jingchu recommends to you today is that you can fry pieces of hairtail fish without sticking and without any material. If you want to know, just follow Jingchu and look down. "

Production steps:

Step 1: take care of hairtail, wash and cut into pieces, drain and set aside. (no matter the size of hairtail, you should first buy something fresh. This is the first step to fry hairtail well.)

Step 2: wash the scallion and cut into sections; cut ginger and garlic into small pieces.

Step 3: heat and dry the pan without water drops. Pour in peanut oil and heat it. Turn the pan slightly so that there is oil all around the pan. If you see a little smoke, you can fry the hairtail piece by piece. (be careful not to flip it after putting it in)

Step 4: when the skin of the fish is golden, turn the other side of the pan, so that the fish will not stick and the pan is complete; fry the hairtail well, control the oil and put it on the plate. (pour out the fried oil and keep it for the rest, because the fried oil has no nutrition.)

Step 5: pour proper amount of peanut oil into the original pot, heat it up, pour in garlic and ginger and saute until fragrant.

Step 6: pour in chives and stir fry until fragrant.

Step 7: then pour in the fried hairtail and stir fry it.

Step 8: pour in proper amount of soy sauce, color a little soy sauce, stir fry evenly.

Step 9: pour proper amount of water into the side of the pot, not too much. It is best to dry the soup when it tastes good. Cover the pot and simmer for about 3 minutes. (in fact, raw soy sauce and old soy sauce are salty enough, but if you like heavier flavor, don't forget to add some refined salt here.)

Step 10: when it's almost ready, open the lid of the pot, add some chicken essence, stir well, and then take out the pan.

Step 11: a delicious dish with bright red color, salty taste, no soup, tender skin, attractive fragrance, delicious fish, no fishiness and astringency, braised hairtail with Scallion will be displayed on your warm table, which will make you have a wide appetite.

Materials required:

Hairtail: moderate

Chives: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Peanut oil: right amount

Chicken essence: appropriate amount

Note: [nutritional value]: 1. Hairtail is also called swordfish and toothed hairtail. Its fat content is higher than that of ordinary fish, and most of them are unsaturated fatty acids. The carbon chain of this fatty acid is longer, which has the effect of reducing cholesterol. 2. Hairtail's scales and silvery white oil layer also contain an anticancer ingredient 6-thioguanine, which is used as an adjuvant for the treatment of leukemia, gastric cancer and lymphatic metastasis Hairtail is rich in magnesium, which has a good protective effect on cardiovascular system, and is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases. Eating hairtail often also has the effect of nourishing the liver and blood, nourishing the skin and hair; 5. Fresh hairtail and papaya have certain curative effect on postpartum hypogalactia, traumatic bleeding and other diseases. [quality identification of hairtail]: the quality of hairtail can be identified from the following aspects: (1) body surface: hairtail with good quality has glossy body surface, complete scales, not easy to fall off scales, complete wings, no broken stomach and broken head. The hairtail with poor quality has poor luster on its body surface, scales are easy to fall off, and there is only a small amount of silver and phosphorus in its body. Its body turns fragrant gray, and it has broken belly and broken head. (2) Fish eye: hairtail with good quality, full eyeball and transparent cornea. In hairtail of poor quality, the eyeball is slightly retracted and the cornea is slightly turbid. (3) muscle: hairtail with good quality has thick and elastic muscle. Hairtail of poor quality has soft muscles and poor elasticity. (4) quality: hairtail of good quality, each weighing more than 0.5kg. Hairtail of poor quality, each weighing about 0.25 kg.

Production difficulty: Advanced

Technology: stewing

Production time: 20 minutes

Taste: onion

Chinese PinYin : Jiao Nin Jian Chu Wan Mei Wu Xia De Dai Yu Xiang Cong Men Dai Yu