Chinese Food
Fried hairtail
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I've loved fish since I was a child. I really like fish. Fried hairtail is also a necessary dish on the table of Chinese New Year's day. Fried hairtail, steamed bowls and fried meatballs are the three traditional dishes on the table. From snacks to big, I don't feel bored. I seldom make hairtail when cooking. This time, I'd better do it quickly to satisfy my greedy cat.. Regular consumption of hairtail is good for nourishing the five internal organs; hairtail is rich in magnesium element, which is good for the protection of cardiovascular system and prevention of cardiovascular diseases such as hypertension and myocardial infarction; regular consumption of hairtail is also good for nourishing liver, blood, skin, hair, body building, spleen, Qi and stomach
Cooking ingredients
Cooking Steps
Step1:Wash the hairtail. Remove the head and tail to remove the internal organs. Then cut into pieces of uniform length. Add cooking wine, salt and a little pepper. Mix well and marinate for 25-30 minute
Step2:Pour 2 tablespoons starch into the egg.
Step3:Add a little salt and stir in one direction to make a paste. You can't add water. The fried hairtail is not crisp
Step4:Put the pickled hairtail into the egg paste. Wrap it in the egg paste.
Step5:Heat the wok. Pour in the cooking oil. When the oil is 60-70% ho
Step6:Deep fry the hairtail covered with egg paste. Remove it in golden color. (don't turn it over in a hurry. Turn it over and fry it after it's slightly shape
Cooking tips:1. First of all, make sure the oil temperature is high enough. When 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 the fire down. The fire is too strong. The fish will fry too dry and soon become paste; 3. If the fish is fried and then braised, it must be poured into hot water. If cold water is added, it will smell fishy. 4. Don't brush the silver on the surface of hairtail. Just wash it with water. The skin is rich in egg phosphorus.
