[Dried kelp practice]_ dried kelp _ home practice _ production method
It is totally a kind of fish that people like to eat, and it is often eaten as a traditional Chinese medicine. It has many advantages, such as less thick thorns and high nutritional value. It is rich in protein and vitamins.Saturated fatty acids and nutrients such as iodine, iron, calcium, and phosphorus have many health benefits.
First, the main ingredients of fried kelp: 500 grams of scallops Seasoning: 60 grams of peanut oil, 15 grams of shallots, 8 grams of ginger, 1 gram of pepper, 3 grams of salt, 25 grams of soy sauce, 20 grams of cooking wine, 2 grams of monosodium glutamate, 35 grams of salt and pepper1.
Gently wash the surface fish with warm water, and cut off the head and tail; 2.
2. Take off the internal organs by laparotomy, wash them and place them on a chopping board, cut them into 5 cm long sections with a knife, and place them in a bowl;
Add green onion, ground ginger, pepper, salt, cooking wine and soy sauce, mix well, pickle and taste; 4.
Add the pan to the fire, add peanut oil and boil it to 80% or more. Put it into the fish section, flip the spoon and pry it out, and generally fry for half a minute to 1 minute. When the fish section is yellow and appears on the surface,Can be picked up with a colander; 5.
When the oil temperature in the pot rises to the boiling heat, fry the fish fillet again. When the outer skin is fried until crispy, remove it, control the remaining oil, put it in the pan and serve, and dip with pepper and salt when eating.
Second, the main ingredients of dried fried mackerel: 800 grams of fish, seasoning: 10 grams of ginger, 5 grams of pepper, 5 grams of star anise, 10 grams of pea starch, 5 grams of salt, 50 grams of vegetable oil.
Cut the fish into the intestines, remove the head and tail, wash the scales, cut into 5 cm long sections, then use ginger powder, pepper powder, aniseed powder, salt to marinate, and starch to adjust the water to hang the pulp.
Heat the vegetable oil in the pot, remove the strips of fish, and lower them into the oil pan one by one. When the two sides are golden on a slow fire, remove the pan and serve.
Third, fried zucchini 500g fresh zucchini, minced shallot, ginger, salt, soy sauce, cooking wine, flour, pepper, cooking oil each amount.
Method 1: Scrape the fish off the scales, viscera, chop off the head and tail, wash, and cut 5 cm long sections.
2. Put the fish fillet in a bowl, add minced shallot, ginger, salt, soy sauce, cooking wine, pepper, mix and marinate and taste, and pat the flour.
3. Fill the wok with oil and heat until it is 70% hot. When the lower part is fried to yellow, remove it. When the oil temperature reaches 80%, re-fry it again. If the fish is golden yellow, remove the drain and serve.
Comes with a plate of salt and pepper.