Traditional Culture Encyclopedia - Weather inquiry - Fried fish is very hot.

Fried fish is very hot.

The weather is getting colder and colder, and it has been kept at more than ten degrees. Wear warm clothes when you go out, or you will feel shivering if you wear them too thin. In autumn, we should not only keep warm, but also adjust our diet and eat more nutritious meals to enhance our immunity, so as to spend a stable autumn and winter. I suggest you make more fish soup, which can not only warm your body, but also increase nutrition and is delicious.

If you want to make a delicious thick white fish soup, there is one thing to do well, and that is to fry the fish. This step cannot be saved. Fish will be milky white after frying and taste more delicious. This step is very important. In addition, fish can't be fried, otherwise it will affect the beauty and appetite.

When it comes to fried fish, many people are worried. When frying fish, it is easy to stick to the pot and break the skin. The fried fish is very incomplete. After stewing, the fish are rotten, and it looks uncomfortable.

Some people say that when frying fish, they should be careful and slow down, but they still fry the fish. What's going on here? There are actually three reasons. Let me tell you something.

The first reason may be that fish is not so fresh, so stale fish is loose and easy to fry, so when buying fish, you must buy fresh fish, not dead fish, and the fish you buy should be cleaned first and then fried, not bought in advance, and fried for a long time is also easy to fry.

The second reason may be that the quality of the pot is not very good. If the pot is thin, it is easy to fry the fish. Because you need to fry fish with a small fire, the temperature at the bottom of the pot is very high and the surrounding temperature is very low after a small fire. If the pot is thin, the bottom of the pot is heated quickly and the temperature is very high, and the fish is easily broken when it is turned over.

The third reason may be that fish have too much water. Because the fish fried with small fire is not evenly heated and contains a lot of water, low temperature will cause the pot to stick to the pot, so it will break the skin when it is turned over.

After understanding these three points, check what you have done wrong, correct it and do it well. The fish skin is complete, not sticking to the pan at all, and the operation is simple! Let's share with you the process and tips of frying fish. Take a quick look.

fish and chips

Prepare ingredients: fish, ginger, flour.

It doesn't matter if many people don't kill fish. After we buy fresh fish, let the boss kill it for us, and he will also simply deal with the internal organs and scales. Then when we buy it back, we will take it out and put it under the faucet to wash the bleeding water, and then remove the belly, fish scales and gills. It is best not to put it in a bag for a long time, otherwise the fish will become stale and have a strong smell, which will make the meat loose.

Prepare some kitchen paper towels and wipe the surface of the fish several times until it doesn't leak.

Then sprinkle some dry flour all over the fish, but remember that the amount of flour must be less, not more. Pat the fish with your hands and let the excess flour fall off, otherwise there will be too much flour and the taste will be bad.

Wash and dry the pan, heat it and pour in cooking oil. After heating, turn off the heat, put the fish in the pot, continue to simmer, and add a few slices of ginger to fry together, which can remove the fishy smell and increase the umami taste of the fish.

When frying fish, shake the pan surface to make the fish oil, which is also a process of uniform heating until the fish is shaped, and then slide in the pan and turn it gently.

Fry the other side until golden. Pay attention to the gentle movement when turning, so as not to break the skin, and don't turn the fish all the time, otherwise it will easily scatter the fish.

In this way, the fish is fried. Heat the fried fish in water directly, boil it over high fire, and then stew it over low fire, so that the fish soup becomes milky white, which is very good.

Can everyone fry fish now? To sum up briefly:

Is fried fish easy to stick to the pot and break the skin? Well done, the fish skin is complete, not sticky at all, and the operation is simple! This step is to dry the water with kitchen paper towels after the fish is processed, and then beat the flour. This can ensure that the fish does not contain water when entering the pot, and the skin of the fish will not be broken. You can try it, follow the above steps and remember this hint.