Stir fried cod slices(zhua chao xue yu pian )

Stir fried cod slices

Introduction:

"First of all, let's talk about what is stir frying: stir frying is a method of hanging the raw materials to be cooked, then frying them, and then fishing them out, which requires a second operation. Grasping and frying is a combination of grasping and frying, quick frying. Hang the main ingredients, fry them thoroughly and scorch them, then stir fry them with the sauce. There are two ways to grasp the paste, one is to use egg liquid to make starch into porridge paste, the other is to use water to make starch into porridge paste. (excerpt from Baidu) this move is also learned from netizens in the city. He is very good at it. Thank him first and forget his net name. I feel that I am not kind enough to say that I should write down the net name next time I learn other people's dishes. It happened that there was COD in the fridge, so I practiced the experience of catching and frying it twice. For the first time, I hung the paste with eggs and flour, and it seemed that the toughness was too high. For the second time, I added a little vegetable oil to the paste, which reduced the hardness and toughness, and added crispness to the paste layer. "

Production steps:

Step 1: thaw the fish, filter and slice, add 2 / 3 tsp salt, 1 / 4 tsp sugar, 1 / 2 tsp pepper, 1 tsp cooking wine and 1 tsp corn starch;

Step 2: in a bowl, put 5 tbsp of low gluten flour, 5 tbsp of corn starch, 2 tbsp of vegetable oil, 1 egg yolk, 6 tbsp of water, 1 / 2 tbsp of baking powder, and mix well;

Step 3: dip the fish fillets into the paste and fry them in the oil pan. The oil temperature is 40% to 50% hot. Deep fry until it is light yellow. Then remove and filter the oil;

Step 4: raise the oil temperature to 70% to 80% heat, then fry it back to golden yellow, and remove the oil;

Step 5: in a small bowl, add about 1 / 4 cup of water, 1 / 2 tbsp of white vinegar, salt, sugar, corn starch and 1 / 2 tbsp of sesame oil to make a bowl of juice. Try the taste. If it is too sour, add more sugar, too sweet and a little vinegar until the sweetness and acidity are appropriate;

Step 6: bring the pot to a high heat, pour in a bowl of juice, bring to a boil, stop the fire, pour in the fried fish pieces, stir fry until the fish pieces are covered with sauce, but pay attention to the amount of sauce, not too much, it's best that the fish pieces can be covered with sauce and there is no extra juice dripping down, just look at the finished product picture.

Materials required:

Cod: About 200g

Low gluten flour: 5 tbsp

Corn starch: 5 tbsp

Water: 6 tbsp

Vegetable oil: 2 tbsp

Egg yolk: 1

Baking powder: 1 / 2 tsp

Salt: right amount

Sugar: right amount

White vinegar: right amount

Cooking wine: moderate

Sesame oil: right amount

Pepper: right amount

Note: first, according to the introduction of city netizens and other netizens, the paste is thick, not the kind of fried with a little powder; second, the first fried is shallow fried, the oil should not be too high temperature, and then the oil should be heated, back fried to golden yellow; third, the sauce is generally completely absorbed by the powder paste skin, there is no excess juice picked in the plate, such as the finished product map, see There is no surplus juice at the bottom of the dish, so when mixing the sauce, it should not be too thin or too much. Fourth, putting a little sesame oil in the sauce will make the dish more fragrant and make the sauce brighter.

Production difficulty: Advanced

Technology: deep fried

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Zhua Chao Xue Yu Pian