It is the Mid-Autumn Festival again, in this hopeful and warm and happy festival, how can you not make a few delicious appetizers and raise a glass of wine to celebrate this beautiful festival of family happiness and full moon reunion? Seafood is very nutritious, sold in restaurants are very expensive, is a very high-grade food. Today I recommend 3 seafood fried dishes, charred on the outside and tender inside, to ensure that the elderly and children like it, make it at home, do not use gutter oil, eat at ease, healthy and delicious.
(1) Fried shrimp
Ingredients: 500g of freshly peeled shrimp, 2 eggs, 100g of starch, 100g of flour, some breadcrumbs, some peanut oil, 1 green onion, 1 small piece of ginger.
1: First open the back of the shrimp, take out the shrimp line, wash it with clean water, drain the water, add cooking wine, oyster sauce, salt, sugar, pepper, put in the green onion, stir the ginger slices well, let the shrimp taste for 5 minutes
2: Beat eggs into starch and flour, stir well, pour a little water, 1 gram of alkali noodles, (alkali noodles can make the color of crispy paste more golden) stir while pouring, stir until the batter is streamlined yogurt-like, pour a spoonful of peanut oil, lock in the moisture of the batter, so that it is not easy to stick to each other when frying, splash oil outward, and the key skin is more crispy. Then add the marinated shrimp and let it stick evenly to the batter.
3: Put the battered shrimp into the breadcrumbs and tumble so that the shrimp stick evenly to the breadcrumbs.
4: Oil temperature 5 into heat in turn put into the shrimp stained with breadcrumbs, the oil temperature is not too low, the shrimp just put into the pot remember not to stir, these two reasons will cause the batter to fall off, must be fried for a while, let the breadcrumbs set, and then start to turn, when the shrimp fried until golden on both sides can be fished out, like to eat crispy can raise the oil temperature and re-fry again, but it is best to fry once, so that the shrimp eat more delicious. Look at this appearance, is it very tall?
To sum up this “dry fried shrimp” tip, 1: The shrimp must be marinated before frying, so that the fried shrimp are tender and delicious, fresh and not fishy. 2: When mixing the crispy paste, be sure to add a spoonful of peanut oil to the yogurt shape, which is the key to the crispy paste burnt and crispy. 3: When frying shrimp, the oil temperature should not be too low, too low and easy to de-paste.
(2): Fried strip fish
Ingredients: 500g of knife fish, 1 egg, 100g of flour, 100g of starch, alkaline noodles, green onion, ginger slices
Specific production steps: 1: Wash the knife fish segment with water, when washing, look at the black film in the belly of the fish, this is the source of fishy gas, the silver light on the back of the knife fish do not go, this is lecithin, very nutritious. Handle the clean strip fish also add cooking wine, green onion, ginger slices, oyster sauce, salt and stir well, marinate for 5 minutes to pick out the green onion and ginger, beat the egg, pepper, chicken essence and stir evenly, so that each piece of knife fish segment is evenly coated with egg liquid, and then pour starch and flour and stir well.
2: This batter should not be adjusted too thick, just let the fish hang a thin layer, the batter is too thick, eating too hard to eat. Finally, pour in peanut oil and stir well to lock in the moisture of the batter, which is the key to crispiness.
3: Oil temperature 5 into the hot put in the paste, need to pay attention to the same as fried shrimp, I don’t understand the little partner climb the stairs to see! One side is golden and turned over, both sides golden can be fished out, want to eat fish meat firmer friends, you can raise the oil temperature, re-fry, as long as not the crispy paste fried paste, want to eat fish tender fried once.
Let’s summarize this “dry fried fish” tips, marinate before frying, taste while also going fishy, after mixing the crispy paste, remember to add some peanut oil, the moisture of the fish is more, the temperature of the frying oil can not be low, easy to de-paste.
(3) Fried small yellow croaker
This last dish I believe everyone has learned, the method is the same as the method of fried shrimp, fried with fish, I don’t need to say more, as long as it is a seafood fried dish, we must first pay attention to fishy, followed by crispy paste, the last point is to fry at high oil temperature, not de-paste, delicious and good-looking. These 3 seafood fried dishes, my family will choose one or two every New Year’s holiday, everyone who likes it will try to make it, the elderly and children like to eat.
