Dried fish
By VicentaLakin
When I was a kid, I had an old dinner with fish. From childhood to age, fish are the most frequent meals in restaurants outside, and can be made at home sometime. Because of the frequent use of fish, children eat for the benefit of the mess. The fish is rich in magnesium, and the elderly eat for the protection of the cardiovascular system and for the prevention of cardiovascular diseases such as hypertension and myocardial infarction; the dried-up fish, with gold, fresh meat and sharper pricks, is more difficult to extract. They can also be processed deep into cuisine when there is time。
Recipe Recommendations
- salty and fresh
- fried
- an hour
- ordinary
Steps for Dried fish
1
first, prepare the main food for this dish: 800g with fish, 2 110g eggs, 20g flour, 15g starch, 5g ginger, 5g onions
2
cut the whole fish with a head and tail, cut the body with a scissors on the abdomen of the fish, and wash the body of the fish into a section. ginger goes to cut the beak, onions wash clean and shredded. the yellow fish and the ginger are then put together in the cuisine basin with 10 ml of wine, 2 g of salt and 2 g of white pepper powder to be fully mixed and made for about 15 minutes, with chopsticks being used every other time during the pickle in order to make the fish immersed。
3
We're going to blow up the fish. Flour eggs and water
4
after pouring starch and flour into the big bowl and mixing them with water, you'll be able to mix two eggs with one g of salt to make a spare for the fish
5
The pickled fish produce a small amount of water, which needs to be poured out, because, after 15 minutes of pickled water, the water is already thin and it is difficult to hang when covered. Make sure you don't have too much moisture in your body, and dry as much as you can to improve the taste of fried fish
6
the hot pot in the frying pan is hot in the palm, pouring into the peanut oil 400ml, rushing into the fire to raise the temperature
7
Put the pickled fish section in the egg paste, make sure every piece of fish is covered with paste, and fire the oil and prepare to fry the fish
8
Seeing smoke in the pot, turning the fire into a pile of covered fish and putting it on the side of the pan, slipting slowly into the hot pan. Lee
9
The fire will blow the fish up to the pattern, the fire will blow the fish up twice, the surface of the fish will blow up to gold, and the fish will be able to make a pot when it's in a chopstick
10
The fragrance of the dry-dry bands can be re-opened。Dried fish Make Tips
Petty One: When selecting a fish, select as wide a band as possible, the more phosphate is brighter and fresher and tastes better. 2 Cleaned fish pickled without much salt because the fish itself has salt. It's important to control the extra soup when it's salted, and it's too much water to blow up fish. 3. Controlling the temperature so that the fish can be blown up and salt can be released when salt is made and mixed, and a plate of pepper salt can be prepared for the table。