Cumin hairtail(zi ran dai yu )

Cumin hairtail

Introduction:

"Fried hairtail is one of the most common home dishes. There are many kinds of hairtail, such as pickled pepper hairtail, dry fried hairtail, fried salty hairtail, and Laoganma hairtail (Hunan cuisine). Features: sour, spicy, slightly sweet, delicious. I'm here to introduce the most commonly used method of fried hairtail, but with local flavor, it is rich in cumin, and no one doesn't like the smell of cumin. It's especially suitable for frying and barbecue. That's the delicious smell of fish, and the crisp smell of frying. The fragrance of cumin is full of fragrance. This is an old post made last year. Now I look at it. I feel like I smell cumin again. So I went to buy hairtail. This year's price is really high. Hairtail has been sold for 26 yuan per kilogram. Two hairtail and 16 fish are more expensive than pork. Mutton and beef are more expensive. It seems that only cabbage and radish are the cheapest. No one cares about 7-80 cents per kilogram. No one eats the cheap, but the expensive ones rush to buy. That's the difference It's too big. Hairtail is warm, sweet and salty in nature and belongs to liver and spleen meridians. It has the functions of invigorating spleen, replenishing qi, warming stomach, nourishing liver, moistening skin, invigorating Qi, nourishing blood and building body. Fresh hairtail is silvery gray and glossy, but some hairtail attach a layer of yellow substance on the silvery white luster. This is because hairtail is a kind of fish with high fat. When it is not well kept, the fat on the surface of the fish will accelerate oxidation due to a large amount of contact with air, and the oxidation product will produce yellow on the surface of the fish. "

Production steps:

Step 1: Ingredients: hairtail, cooking wine, salt, starch, clear oil, cumin, onion, ginger, chili powder, starch

Step 2: shred scallion and ginger, remove the intestines, head and tail of hairtail, wash and cut into long segments

Step 3: marinate with onion and ginger, cooking wine and salt for 30 minutes. Marinate the fish with a layer of dry starch

Step 4: mix well

Step 5: heat the oil in the pan. When the oil is 60% hot, it starts to smoke. Gently slide the mixed hairtail into the pan with a little more oil. Put the hairtail sections one by one into the pan,

Step 6: don't turn over in a hurry after entering the pot. Turn over one side without frying. The fish will not only stick to the pot, but also loosen. Deep fry the fish over medium heat until both sides are golden

Step 7: fishout

Step 8: Sprinkle cumin powder and chili powder, mix well, leave a little oil in the pot, and then deep fry the mixed hairtail. The spicy hairtail is good.

Materials required:

Hairtail: moderate

Cumin powder: right amount

Chili powder: appropriate amount

Vegetable oil: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Ginger: right amount

Note: hairtail pickled for a long time is easy to taste, salt should be put less, fried dry, salty is not delicious, fried hairtail when one side is not hard, do not turn over, or hairtail will be broken, coarse chili powder fried fish is good

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Zi Ran Dai Yu