Deep fried Chinese toon fish(zha xiang chun yu )

Deep fried Chinese toon fish

Introduction:

"Fried Chinese toon fish" is a popular spring dish in Beijing. Although the method is simple, it needs to be improved. "Fried Chinese toon fish" is the choice of Chinese toon buds and flour, starch and eggs. Add salt and a little prickly ash powder in the batter, so that it tastes good enough. The proportion of flour and starch is three to one, that is, three parts of flour and one part of corn starch. If only flour is used, it will appear dry and not crisp, but if starch is put too much, it will be too hard. In fact, the batter of fried Toona sinensis is similar to soft batter. When frying Toona sinensis, you should cut off the hard part of Toona sinensis, that is, the hard part of the stem, so that it tastes good and easy to form when frying. If you don't carefully identify the fried Toona sinensis, it is easy to be regarded as fried small yellow croaker. When Chinese toons are put into the pot, they should be dipped in the batter one by one. Don't grab them one by one. They will turn into lumps and the fried Chinese toon fish is not beautiful. Here's how it works. "

Production steps:

Step 1: mix the flour and starch.

Step 2: put some salt and a little pepper powder into it and mix well.

Step 3: put two eggs into the flour and mix them with a little water to make a paste. The paste should be thicker, so the water should not be too much, which is similar to the paste of pancake.

Step 4: cut the hard stem of Toona sinensis, only use the tender stem and leaf parts, and the cut stem can be used for pickle and vegetables, and can not be wasted.

Step 5: heat the oil pan to 60%.

Step 6: put the Toona in the batter basin one by one.

Step 7: wrap the batter and fry it one by one, fry it in several times and then take it out.

Step 8: at last, you can code the disk by a second explosion.

Materials required:

Toona sinensis: 100g

Flour: 100g

Corn starch: 30g

Eggs: 2

Water: moderate

Salt: 15g

Pepper powder: 1g

Cooking oil: proper amount

Note: small dish features: golden color, crisp and delicious, moderate salty, this dish is suitable for drinking or rolling spring cake. Warm tips: 1. The salty flavor of the batter should be adjusted in advance, and the Chinese toon doesn't need to be pickled. The pickled Chinese toon is easy to get out of the water, and it's easy to get rid of the paste when frying. 2. The batter should be thicker, too thin to wrap well. 3. When frying, the heat should be controlled well, the batter can be dropped into the pot, and the oil surface temperature is appropriate. This Beijing style spring season dish "fried Toona fish" is ready for your reference!

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zha Xiang Chun Yu