Blow up the yellowfish
By VicentaLakin
Mom bought small yellow fish from the market, and the fish was right size to fry and the meat was thicker. It's easy to fry fish, clean up fish, make a few minutes with the sauce, then make a dry frying, paste, and when the fish is hot, it's a few minutes to the table, a simple, fast-hand dish, and eat。
Recipe Recommendations
- small yellow croaker 180 grams
- flour 10 grams
- corn starch 10 grams
- yeast powder 1 gram
- qingshui appropriate amount
- salt 0.5 grams
- soy sauce 3 grams
- pepper 0.5 grams
- edible oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Blow up the yellowfish
1
Raw material: Little yellow fish, clean up the small yellow fish and add salt, raw smoke, pepper pickle for a few minutes。
2
Flour, maize starch and yeast powder are mixed。
3
Add fresh water and mix it evenly。
4
Some people think it's impossible to judge pasta, to teach you a thin observation method, to use a little yellow fish to paste it down, to see how much paste you have on the fish, what kind of paste you need to hang, and to adjust the thinness of the paste with that。
5
It's 60% hot in the pot, and it's a small yellow fish that's covered in noodles。
6
When the fish in the pot is stymied, it is rebuffed for the purpose of making the skin of the fish soother。
7
It's re-blasted, gold and yellow, special skin。
8
The sweet little yellow fish come to the table while it's hot。Blow up the yellowfish Make Tips
The thinness of the paste determines the amount of paste on the body of the fish, which can be observed by a fish when it cannot be secured. When the fish are first blown up, the temperature is 60% hot, and when it is repeated, the temperature is a little higher and the boiler is ready for 30 seconds。