Exercise 1
material
Spontaneous flour, half a catty, salt, spiced powder, cooking wine, water, onion, salt and pepper, basil leaves.
working methods
1. Wash the fish, then clean it, prepare a proper amount of spiced powder, cooking wine, salt and scallion, put the washed fish in a clean container with it, then stir it evenly and marinate it for 30 minutes. (Keep 2 points of salinity, and finally sprinkle with salt and pepper powder).
2. Mix flour with proper amount of water to make batter. Put the salt strips in the batter and clip them out. The batter can be scratched from beginning to end, and the whole fish is still wrapped in a layer of batter.
3. Heat the oil to 80% heat and fry the fish. When frying, turn to low heat and fry slowly until both sides are yellow and crusted, then take out, turn off the fire and suck up the fried fish with oil-absorbing paper.
4. When the oil temperature is cold, heat the oil and fry it for the second time. After this frying, the two sides of the small strip will become golden and crisp, and you can take a bite. Be careful when you put the plate, or you will break the fish's tail. Finally sprinkle with salt and pepper and basil leaves.
Exercise 2
material
Small fish, one egg, proper amount of flour, a little salt, a little chicken essence, a little pepper, a little baking powder and a little water.
working methods
1. Marinate the small fish with salt for two hours first and put them in the refrigerator while they are hot. Wash the blood with clear water before frying and drain the water.
2. Stir the batter. Beat the eggs in a bowl, add pepper, salt, chicken essence and baking powder and mix well.
3. Pour in flour and mix well with a little water.
4. The consistency of batter is suitable for evenly wrapping fish.
5. Put the small fish in the batter and coat both sides of the fish with batter.
6. Take the oil pan, turn on the fire, and the small fish wrapped in batter under the oil heat (slightly smoky).
7. After the first batter is solidified, turn the small fish over and fry for about 65,438+0 minutes, then turn to low heat, turn the small fish over frequently, and heat both sides evenly, and fry for about six or seven minutes.
skill
Fish heads and tails are particularly crisp. Take a bite, and they are fragrant, crisp and delicious.
Exercise 3
material
Tilapia 1, salt, rose wine, 2 teaspoons of fish sauce, minced garlic 1 teaspoon, minced coriander 1 teaspoon, half teaspoon of pepper powder, sugar 1 teaspoon, lemon juice 1 teaspoon.
working methods
1. Wash tilapia, scrape scales, add salt and marinate with rose wine 15 minutes.
2. Add fish sauce, minced garlic, minced coriander, minced pepper, sugar and lemon juice into the bowl.
After the fish is fried in the oil pan, dip it in 2 and you can eat it.
trait
Fish is just as delicious when it is fried and cooled.
Cooking experience
It is advisable to dry the fish before frying, so that the fish will be tender after frying.
Exercise 4
material
6 small and medium-sized fishes, a little shredded ginger, 1/4 shallots, and a little dried red pepper.
condiment
Soy sauce, vinegar, sugar, salt, cooking wine, miso, raw flour.
working methods
1. Rub the small fish evenly with a little salt, shredded ginger and cooking wine, let it stand for 20 minutes, and shred the onion.
2. Make sauce while putting it, 2 tablespoons of soy sauce, 2 tablespoons of vinegar, 2 tablespoons of miso, cooking wine 1 tablespoon of sugar 1 tablespoon, and turn off the heat after boiling in a small pot. Then put the shredded onion in.
3. the surface of the small fish is stained with some raw powder, fried in a pot with low fire until the surface is golden, and the excess oil is absorbed after fishing out.
4. Then soak the fish in the juice just prepared, add a little chopped dried red pepper and soak for 20 minutes.
Exercise 5
condiments
The appropriate amount of refined salt is about 2g, net fish 150g, chopped green onion and Jiang Mo 15g, Shaoxing wine 10ml, monosodium glutamate and sesame oil 3g each, old flour fertilizer 50g and dry flour 100g.
working methods
1. Cut the fish into 30% thick chunks, then cut into strips two inches long and three minutes wide, put them in a bowl, add chopped green onion, Jiang Mo, Shaoxing wine, refined salt, monosodium glutamate and sesame oil, and marinate.
2. Put the old flour fertilizer into a bowl, add water and stir, add dry flour and clear water, stir into a thick paste, and ferment at 30 degrees Celsius. At the beginning of the paste, add a small amount of alkali, then add peanut oil and stir well.
3. Put the lard in a wok, simmer to 50% heat, dip the marinated fish strips in batter one by one, put them in a colander and fry them in oil. When the batter on the fish swells up and turns golden yellow when heated, remove the dripping oil, remove the' paste residue' outside the fish strips and serve on a plate.
Exercise 6
material
Carassius auratus 3-4 5-6, salt, monosodium glutamate, thirteen spices, onion, ginger and garlic.
working methods
1. Cut open the crucian carp and wash it, then split it in half in the middle.
2. Add salt, monosodium glutamate, thirteen spices, onion, ginger and garlic into a container for pickling 1 hour.
3. Pour vegetable oil into the pot and heat it until it smokes.
4. Fry the cooked fish piece by piece in the pot. Pay attention to the small pot of oil, put 2-3 pieces at a time, turn to low heat and fry slowly.
5. After frying to golden brown, it tastes delicious without any auxiliary materials.
Exercise 7
condiments
500g of Pseudosciaena crocea, 50g of wheat flour150g, 4g of baking powder.
condiment
75g lard, 3g ginger, 3g salt, 2g monosodium glutamate, 2g cooking wine and 3g sugar.
working methods
1. Remove scales, gills, spiny fins and internal organs of yellow croaker. After washing, cut off the head and tail, cut into two sections along the back, remove the bones and peel, cut into 3 cm long and 1 cm wide fish strips, add the cut ginger slices, salt, monosodium glutamate, cooking wine and sugar, and marinate for about an hour.
2. Add warm water (about 200g) to the flour for several times, make it into paste, then add baking powder and stir. After fermentation and foaming, mix it into the marinated fish strips.
3. Add lard to the frying spoon, sit on a high fire until it is 50% hot, fry the fish one by one with paste for one minute, and fry on a low fire until it is crispy outside and tender inside, and then take it out from Huang Shi.
Conclusion: The above is the content of Fried Fish Encyclopedia for everyone. Now everyone knows how to cook fried fish. This kind of food should be fried with small fish, so that it can be fried crisply without fire. The methods introduced in this paper are very simple, so interested friends should not miss them.