Fried hairtail

Fried hairtail

Introduction:

"Regular consumption of hairtail has the effect of Tonifying the five zang organs; hairtail is rich in magnesium, which has a good protective effect on the cardiovascular system and is conducive to the prevention of cardiovascular diseases such as hypertension and myocardial infarction. Often eat hairtail, liver and blood, skin, hair and body-building effect. Hairtail has the functions of nourishing liver, dispelling wind and stopping bleeding. It has good effect in treating bleeding, sore, carbuncle and other diseases

Production steps:

Step 1: remove the head of hairtail, wash it and cut it into sections.

Second step: add Baijiu, vinegar, salt and pepper for 30 minutes.

Step 3: put oil into the pot and heat it to 60%.

Step 4: wrap the pickled hairtail with starch.

Step 5: apply another layer of egg.

Step 6: coat the bread bran again.

Step 7: put it into a 60% hot oil pan.

Step 8: deep fry over low heat until both sides are golden.

Materials required:

Hairtail: moderate

Eggs: right amount

Starch: right amount

Bread bran: right amount

Salt: right amount

Zanthoxylum bungeanum: right amount

Baijiu: moderate amount

Vinegar: right amount

Note: nagging; hairtail selection is not too wide, too thick, not easy to taste and cooked. Small fire, not high oil temperature.

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: salty and fresh