How to make dried fried hairtail fish well
Dried fried hairtail is a classic home-cooked dish. It is crispy on the outside and tender on the inside, with a strong aroma and is loved by everyone. In the past 10 days, the discussion on dry fried hairtail has remained popular across the Internet, especially on how to make crisp and delicious dry fried hairtail. This article will combine popular topics and practical techniques to analyze the recipes for dry fried hairtail for you in detail.
1. Preparation of ingredients for dry fried hairtail
In order to make delicious dried fried hairtail, the choice of ingredients is crucial. Here is a list of ingredients needed to make dried fried hairtail:
| Ingredients | Dosage | Remark |
|---|---|---|
| Hairfish | 500g | Choose fresh hairtail, the meat is firm |
| Ginger | 10g | Slice or shred |
| Green onion | 1 | Cut segments |
| Cooking wine | 2 tablespoons | Get rid of the fishy smell |
| Salt | Appropriate amount | Seasoning |
| flour | 50g | For wrapping powder |
| starch | 50g | For wrapping powder |
| Edible oil | Appropriate amount | For fried |
2. Steps for making dry fried hairtail
1.Handle hairtail: Wash the hairtail, remove the internal organs and fins, and cut them into sections of about 5 cm. Use a kitchen tissue to drain the moisture and place it in a bowl.
2.Marinated hairtail: Add ginger slices, scallion slices, cooking wine and salt to the hairtail, stir well, marinate for 15-20 minutes to remove the fishy smell.
3.Prepare to wrap powder: Mix the flour and starch evenly in a ratio of 1:1, and put it in a plate and set aside.
4.Powder wrap: Evenly coat the marinated hairtail with mixed powder and shake off the excess flour.
5.Fried: Pour an appropriate amount of cooking oil into the pot, heat until 60% hot (about 180℃), put it in the hairpin section, fry it over medium-low heat until golden and crispy, and remove and drain the oil.
6.Re-explosion: Increase the oil temperature to 80% hot (about 200℃), add the hairtail and fry for 10-15 seconds to make it more crispy, and remove it and control the oil.
3. Tips for dry fried hairtail
1.Choose hairtail: Fresh hairtail meat is firm, has a light fishy smell, and has a better taste after frying.
2.Control oil temperature: The oil temperature should not be too high when frying for the first time to avoid burning outside and growing inside; the oil temperature should be high when frying again to ensure crispness.
3.Powder ratio: The ratio of flour to starch is 1:1, so the fried hairtail skin is crisper.
4.Peeling time: The marinating time should not be too long, otherwise the hairtail will be too salty and fishy.
4. Popular topics about dry fried hairtail on the entire network
In the past 10 days, the discussion on dry fried hairtail has focused on the following aspects:
| Hot Topics | Discussion hot topic | Main points |
|---|---|---|
| How to make dry fried hairtail crisper | high | Refried is the key, and the powder ratio is also very important |
| How to remove hairtail fish | middle | Add cooking wine and ginger slices when marinating best |
| Nutritional value of dried fried hairtail | middle | Hairtail is rich in protein and unsaturated fatty acids |
| Innovative practices for dry fried hairtail | Low | Season with spicy or cumin powder |
5. Summary
Dried fried hairtail is a simple and easy to learn but delicious home-cooked dish. As long as you master the ingredients selection, pickling skills and frying heat, you can make dry fried hairtail that is crispy on the outside and tender on the inside. Hopefully the detailed steps and tips of this article can help you easily make delicious dried fried hairtail fish at home and enjoy the fun of food!
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