The octopus is the most common marine fish. Nutrition is not necessary for me to say, but many parents are afraid to do squid, because it is too easy to break! There is always a lot of appetite in the chaos, so the chefs have come up with the method of wrapping the powder, or the method of pressing the oil, etc. This party records that it is not wrapped in flour, not fried, only used. The method of frying is to make a complete, unbroken, fragrant squid. And hit a poem to record it. It’s too hard to fry with a fish, and it’s annoying when you fry. Hearts are filled with fish, and chaos is really frustrating. Find ways to find skills, and defeated and defeated. Dry the skin without water, and then pour the fish with oil heat. Fry until golden lightly, wait patiently and don't be impatient. Wait until both sides are golden, and hold out the plate and enjoy! The recipe process details the practice of not breaking the skin, and the tips are also summarized. Parents should look carefully.
It is best to buy frozen and fresh fish, don't buy frozen, because the frozen fish is not fresh or even rotted, the meat is loose, it is easy to spread and not formed. Good octopus, the meat is tight and elastic.
The fish will be cleaned by the intestines. The white material on the surface is said to be very nutritious and can be preserved. If you don't like it, it can be cleaned. The washed octopus is cut into segments, then the water is controlled and the water can be squeezed out by hand. Then sprinkle a little salt, grab it evenly, leave it for one night, leave it without a lid, let it dry. This step is very important. Only the dried fish is tight and the meat is not easy to fry. It can be placed outside at room temperature in winter, and it can be refrigerated overnight in other seasons and fried at noon the next day. (In addition, some dears like to add some yellow wine to the astringency, add a spiced powder to increase the aroma, it is ok, but to ensure that the epidermis is dry before frying!)
After being placed, the dried fish pieces can be controlled, or if the water is not dried in the early stage, it can be dried by kitchen paper. Put the pot, pour the oil (2 to 3 times the usual cooking), medium heat, wait for the hot oil in the pot, then use the chopsticks to hold the fish pieces, put them in, and don't pour them all at once! The number of blocks placed depends on the size of the bottom of the pot.
Still open the fire, wait patiently, about 1 to 2 minutes, or use chopsticks to clamp the face, the color is slightly yellow.
Similarly, wait patiently for the other side to turn yellow, up to two or three times, you can color as shown, and the fish will be cooked.
The horse is on the plate and you can eat it.
Come to the block close-up picture, how to
Come to the video and see the golden color on both sides.
Decorate, look good.
Fried fish, no need to add oil, do not add salt, pour directly into the soy sauce, half a spoonful of sugar, half a spoonful of vinegar, garlic, braised, also very good!
Fill a video of braised squid ????
Marinated fish with allspice, fried and cooked directly
Tips for frying fish without breaking the skin: 1. Choose quick-frozen fresh-keeping fish, don't use ice to freeze the ice. The freshness of the octopus determines the quality of the meat and also affects the unbroken results. 2. After cleaning with the fish, be sure to place it in the air, put it at room temperature in winter, put it in the refrigerator in other seasons, do not seal it, open it to air. If you are eager to eat, you can use your hands to dry the water and use the kitchen paper to absorb the moisture. In short, keeping dry is not a guarantee of broken skin. 3. Heat the oil in the pot and put it in the fish block. Don't rush, turn the fire for a minute or two, then gently flip it. Use chopsticks to pinch it. In addition, some pros like to add some yellow wine to the smell, add some spice powder to increase the fragrance, it is ok, but to ensure that the skin is dry before frying!