Chinese Food
Pan fried tilapia (new super simple version)
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Like my doufen, please click follow me and then update it irregularly ♀️ Forgive that there are only finished pictures every time. Because I'm really a novice. Teng can't start taking photos step by step ♂️ A kind of ♂️ I love to eat fish, but I don't think it's funny that I bought a live tilapia from mom's market and sent it to me. It's hard to deal with the fish. We can't deal with the fish for this. Mom's live video teaching cleans up the fresh fish kitchen knife. The kitchen scissors are used by Xiao Liang and finally make the food better than expected. I don't envy the restaurant's expensive fried fish chops any more
Cooking ingredients
Cooking Steps
Step1:Tilapia clean up. Cut into small strips because the first piece of fish. Save the whole fish bone and several strips of small pieces. The highly skilled chefs can play their own rol
Step2:Marinate the fish with edible salt and black pepper for about 10 minutes, grasp and mix well, but gently, otherwise the shape of the fresh fish will be damaged
Step3:When marinating fish meat, beat a raw egg and mix it well. Put soda biscuit in a bowl. Use a rolling pin to break it up. You can break it up as much as you can with a hammer. (a lot of fried fish will use breadcrumb. But we usually don't prepare breadcrumb at home. You don't want to spend money to buy it, right
Step4:Coat the marinated fish with light flour. Dip in some egg liquid and roll it in the biscuit crumbs for frying
Step5:It's recommended to fry in a pan. In this way, the oil and fire can be evenly fried until golden yellow or orange yellow. According to your own taste, you can dip in the sauce. My match is Li Jinji's Thai hot sauce. In such a hot summer, another cup of ice Kou music is like a fairy
Cooking tips:1. The fish is fishy. You can also add some ginger to marinate it because there is no ginger in my house. Just put salt and green pepper. 2. The fish is very easy to cook. So you should not fry it too long. You have skills to cook it well.
