炸小魚放澱粉和麵粉都是大錯！教你飯店不外傳的做法，魚骨酥脆，涼了也不回軟 #炸小鱼 How to Make Perfectly Crispy Fried Fish

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炸小魚放澱粉和麵粉都是大錯！教你飯店不外傳的做法，魚骨酥脆，涼了也不回軟

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炸小魚的絕密做法，魚骨酥脆不回軟！
1. 酥脆小魚炸法大揭密！
2. 飯店不外傳的炸小魚秘方！
3. 讓小魚酥脆不回軟的神奇做法！
4. 家庭版超好吃的炸小魚！
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4. #家常料理
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20. #美食攝影

If you want fried fish to be crispy but not soft, today I will teach you how to do it correctly. There are a lot of tricks on the Internet . Some people add flour and some people fry them directly. In fact, none of them are right. Hello everyone, I am Lele’s mother.

Let’s follow the video to see how to do it correctly. Every time there is someone at home or when there is a festival at home. There is always a big pot of fried fish, and the smell can be smelled a few streets away . Especially when I was a child,

I still can’t forget that smell . Today I want to share with you the technique of frying small fish. The Chinese New Year is about to come, and everyone has to hurry up. Learn to collect them. First, let’s clean the small fish and put them under running water. It is best

To clean up the dirt inside the fish’s belly. This way, even if the small fish is cold later, there will be no fishy smell. Otherwise, it will not be clean when it is hot. It’s covered in fragrance. Fortunately, it has a fishy smell after it cools down. The boss has cleaned it up,

So I just rinse it and it’s fine. Put the cleaned fish into a drain basin, drain the water and set aside. Now we’re going to prepare some. Cut the onion and ginger into small pieces . We generally cannot do without the onion and ginger when

Making fish. They are essential ingredients for Chinese food because the fishy smell of fish is very important. Use these two ingredients to remove the fishy smell . Add the chopped onion and ginger directly to the small fish. At the same time, we also need to add an appropriate amount of salt,

A small handful of peppercorns, a few chili segments, and then add a little pepper and a spoonful of white vinegar. Now we continue to rub it for a few minutes. When marinating the fish, just add Onion, ginger, pepper , zingiberone disulfide, dipropylene and other substances will penetrate into the fish and

When cooked, they will volatilize and mix with the fish flavor to form a special aroma that makes the fish more delicious , especially for the fishy smell of fish and shrimp. I believe everyone knows that the onion and ginger can be heated to decompose the fishy ingredients.

After the onion and ginger are smelly , we cover them with plastic wrap to avoid odor transfer , then put them in the refrigerator to marinate for more than 20 minutes . It is also one of the key points of the crispy fragrance of the small fish. The marinating time is almost over.

Now let’s put aside the onion and ginger and don’t pinch out the small fish. Just put it aside for later use. Next, we prepare a fresh-keeping bag and add a small half bag of cornstarch into it. Then we directly Pour the small fish in, then seal the bag tightly

, hold the bag and turn it over so that every small fish is evenly coated with cornstarch. I believe everyone has eaten dry-fried small fish in restaurants. The fried small fish in restaurants have a very good taste. It is crispy and will not soften for a long time.

Many people may not be able to achieve this effect when making this dish at home . In fact, the secret to keeping the crispy texture of the fried fish is here . Experienced chefs have said that as long as it is fried Cornstarch is what makes things crispy.

Flour is what makes it crispy . Never add eggs . Eggs may be crispy when they are hot, but they will soften immediately when they are cold. Ingredients that have been fried with cornstarch will still be crispy even if they are cold. It’s very brittle , so don’t add eggs.

Let’s put the processed fish aside for later use . Remember to shake off the excess cornstarch so that it won’t stick to the pot later. Next, add oil to the pot and heat the pot over high heat until it reaches 5 ~ When 60% hot, we put the small fish into

The pot one by one so that the small fish will not stick together. The oil temperature for frying the small fish should not be too high to avoid being burnt on the outside and raw on the inside. Also, do not flip the fish when it is first put into the pot.

The fish at this time is very It is very tender and easy to flip. After the fish is fried and set, we will gently turn it over so that it can be heated evenly. Dear friends, it is not easy to make videos. Each of your comments

, likes and attention is the motivation for me to move forward. If you feel that my If the video is helpful to you, please give me a like. Thank you for your support. When frying until slightly brown, remove the oil and put it aside.

At this time, we will remove the impurities from the pot, filter out the impurities in the oil, and continue to pour the oil. When the temperature rises to 70%, we prepare a little white vinegar and use a brush to evenly apply it on the small fish.

To make the fish bones crispy and not piercing, let it cool down and not soften. This step is also indispensable. Add white vinegar and fry it like this. The skin of the small fish is crispy and the bones are not scratchy. Next, when the oil temperature rises, we put the fried small fish

Into the oil pan again for re- frying. The re- frying time is about 30 seconds, which can make the fish crispier and crispier. The high oil temperature can force out the oil in the fish. It will not be greasy when eaten

, and the texture will be particularly crispy and will not soften for a long time. Finally, fry the fish until it is golden and crispy, remove the oil and put it on a plate to enjoy a crispy fried dish. The fish is ready.

Eat it hot and it will be crispy and fragrant. You will have endless aftertaste. You can’t stop eating it. It’s more enjoyable to eat it cold and crispy. So when frying fish, don’t fry it directly in the pan. You need to marinate it to remove its fishy smell.

Secondly, you need to coat it with flour. Re-fried Many people may not be able to achieve this effect when making this dish at home. In fact, the secret to keeping the crispy texture of the fried fish is here. As long as the fried things are fried , cornstarch plays the role of crispy

Flour. To achieve the effect of crispiness , do not add eggs. Eggs may be crispy when hot , but will soften immediately when cold . Ingredients fried with cornstarch are still very crisp even if they are cold, so do not add eggs

And use this. The fried fish fried by this method is hard to like even if it is not crispy. Just save it. You can try this method to eat fried fish during the Chinese New Year. The taste is amazing , but it will definitely not disappoint you.

If you have an appetite after watching this or you have more Feel free to leave your thoughts and suggestions in the comments below. Remember to like, forward and share. Click on my video avatar to watch more food and life tips. Don’t forget to follow me. Thank you for your support

. I am Lele’s mom. See you next time.