Chinese Food
Soft fried silver carp
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Today, I received a box of silverfish from my niece. It's too big. It's a quick fry. It's tender and fragrant outside. Before I get out of the kitchen, Qing Bao has moved his own chair. He has eaten half of the plate by the table. The rest of the batter peeled a few shrimps and put them in to make soft fried shrimps. Today's dinner. Beautiful.
Cooking ingredients
Cooking Steps
Step1:Wash and peel clean. This whitebait is the biggest one I've ever eaten. Usually, the little whitebait I eat doesn't need to be treated. The big one still treats the white fish intestines in my stomach.
Step2:Add 1 teaspoon cooking wine and marinate slightly. Because it's big, you can smell a light fishy smell. It's very light. Drain the cooking wine after a little fishy smell.
Step3:Mix the flour and eggs with a little water to make a paste. Sprinkle some white pepper and chicken essence to taste. (some friends also told me that if I want to fry golden yellow, I only use egg white. I use whole egg.
Step4:Silver fish dipped in batte
Step5:The oil temperature is 80%. Use chopsticks to put the fish into the pot one by one. Turn down the heat a little. Fry until golden and take out.
Step6:Sprinkle a little salt while it's hot. Eat it. It's crispy outside and tender inside. It's very fragrant.
Step7:I have some pasta left. I peeled a few shrimps and put them in. I made soft fried shrimps. Believe me, Juxiang. Huge fragrance.
Cooking tips:The average silverfish should not be so big. So the fishy smell is not obvious. It's OK to put no material or wine. There are skills in making delicious dishes.
