Recently, I have seen many reports about food safety.
Additives, chemical base materials, why do you have to put those things in?
If you don't let go, isn't it just as delicious to cook at home and save costs? Wouldn't it be worse after being exposed...
Since reading the report on gutter oil, I have never eaten fried food outside
Even if we have a party, we just eat a little and try it, but I always feel that it is unsanitary, so I can make it at home without worry.
I bought this hairtail when I went out on the street with my mother yesterday. Speaking of which, I haven't eaten it for a long time.
Every place has its own way of eating. For example, we usually use fried food here.
Some places like braised pork, or sweet and sour, but they are actually very delicious.
But cooking at home is a bit time-consuming, and it's a bit difficult for a novice cook like me to do it
So, the safest way is to fry it...
Pan-fried hairtail
By DianaLakin
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pan-fried hairtail
1
Ingredients: hairtail, seasoning: white wine, salt.
2
The purchased hairtail is thawed, washed, and marinated in salt and white wine for two hours.
3
Put oil in the pan, turn on low heat, and cook until there are slight bubbles in the pan.
4
Drain the marinated hairtail and place it into the pan one by one, taking care not to be splashed by the oil.
5
Turn on low heat and fry until golden brown on both sides.Pan-fried hairtail Make Tips
1. Use white wine when marinating hairtail, especially high-level white wine such as Erguotou, whose alcohol concentration is much higher than cooking wine. Therefore, it has a stronger ability to dissolve amine substances and has a greater effect on removing fishy smell. 2. When frying fish, be sure to fry it slowly over low heat, and never turn on high heat. In order to prevent the fish from splashing oil, you can drain the fish and leave it for a while before frying it.