Chinese Food
Braised hairtail in brown sauce
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There's a trick to braised hairtail. The chef taught me to do this. It's fresh, not fishy and nutritious. It's super delicious. I'm always here to eat fish. I like braised fish, stewed fish, fried fish, steamed fish, etc. Friends. Family reunion. We must eat a dish. It is a variety of eating methods with the theme of fish. The big guy is also very picky. They all say that eating fish at home is clean and sanitary. Besides, chef Xue's skill is not bad. Alas. Are these people praising me or damaging me? It's a popular saying among the people that we can eat those who fly in the sky and not those who run on the ground. You can swim in the water. You don't eat the flying ones. The taste of fish is more delicious than that of livestock and poultry. I like hairtail best. Hairtail is delicious. It is rich in lecithin. It is good for improving children's intelligence and preventing Alzheimer's disease. Women can eat hairless hairy hairy hairy hairy hairy, will appear younger. Since I was instructed by the restaurant master, I have made a great progress in my craft of braised hairtail. Every time my daughter and I eat, they always suck
Cooking ingredients
Cooking Steps
Step1:Wash the hairtail. The silver and phosphorus in the skin of hairtail can not be removed. If you want to go, you can also use a wire ball to remove the scales.
Step2:Sliced hairtail. Pickled hairtail. The chef said this link is very important. It directly affects the taste of hairtail. Add pepper, dried pepper, scallion, five spice powder, soy sauce, cooking wine and salt (soy sauce and soy sauce are also slightly salty, not too much salt, or the fish will be bitter). Stir evenly. Wrap the fish container with plastic wrap. Refrigerate in the refrigerator for about 1 hour. Let the hairtail fully taste.
Step3:Make fried fish batter - an egg. Add starch and flour. The ratio of starch and flour is 4-1. Add some water and stir evenly. Put in the pickled hairtail. The batter can be evenly and thinly hung on the hairtail section.
Step4:Heat the oil in a hot pot (fried hairtail. A little more oil). Heat the oil to 80%. Put the hairtail section with the batter on it. Fry until golden on both sides.
Step5:Leave a little oil in the pot. Put the fried hairtail in. Drop the marinated hairtail soup into the old soy sauce and add some water (the old soy sauce is colored. Three drops or so is enough. Otherwise, the fish will be black and ugly
Step6:Pour into the pot. Bring to a boil. Simmer for 10 minutes. Shake the pot gently to prevent sticking. Ten minutes later, put the hairtail on a plate. Pour the extra juice on the hairtail.
Step7:Finished product drawin
Step8:Finished product drawin
Step9:Finished product drawin
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:1. Tips for selecting hairtail - press the fresh hairtail with your fingers. The fish is elastic. The color of gills is bright red. The fish's eyes are intact. 2. Deep fried hairtail. A little more oil. This can make the hairtail meat tight and not loose. It looks better. In order not to be too greasy, I choose to fry fish in a non stick pan every time. If I eat it myself, I don't pay much attention to perfection. I can try this way. There are skills in making delicious dishes.
