Dry fried hairtail(gan zha dai yu )

Dry fried hairtail

Introduction:

"I've loved fish since I was a child, and I really like fish. Fried hairtail is also a necessary dish on the new year's day. Fried hairtail, steamed bowl and fried meatballs are the three traditional dishes on the table. I don't feel bored when I cook, but seldom do hairtail. This time, I'd better hurry to do it for the greedy cat!! Regular consumption of hairtail is conducive to tonifying the five zang organs; hairtail is rich in magnesium, which is conducive to the protection of cardiovascular system and prevention of cardiovascular diseases such as hypertension and myocardial infarction; regular consumption of hairtail is also conducive to nourishing liver, blood, skin, hair, body, spleen, Qi and stomach

Production steps:

Step 1: wash hairtail, remove head and tail, remove internal organs, and then cut into pieces with uniform length, add cooking wine, salt, a little pepper, stir well and marinate for 25-30 minutes

Step 2: pour 2 spoonfuls of starch into the egg.

Step 3: add a little salt and stir in one direction to form a paste. (do not add water, so the fried hairtail is not crisp)

Step 4: pour the pickled hairtail into the egg paste and cover it with egg paste.

Step 5: heat the frying pan, pour in the cooking oil, and wait until the oil temperature is 60% to 70%

Step 6: deep fry hairtail covered with egg paste in a pot, and fish out in golden color. (don't turn it over in a hurry. Turn it over after it's shaped a little

Step 7: salt and pepper, which I bought, is more delicate. Sprinkle salt and pepper with heat

Materials required:

Hairtail: 800g

Starch: right amount

Salt and pepper: right amount

Oil: right amount

Salt: right amount

Egg: 1

Pepper: right amount

Note: 1. First of all, make sure the oil temperature is high enough. If the oil temperature is low, there will be fish skin sticking to the bottom of the pot. 2. When the oil temperature reaches the temperature, turn down the fire. If the fire is too hot, the fish will be fried too dry and become paste soon. 3. If the fish is to be braised, it must be poured into hot water. If it is cold water, it will be fishy after it is cooked. 4. Don't brush the silver on the surface of hairtail, just rinse it with water. The skin is rich in egg phosphorus

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: other

Chinese PinYin : Gan Zha Dai Yu