Fried hairtail with cumin(zi ran xiang jian dai yu )

Fried hairtail with cumin

Introduction:

"I went to buy hairtail a year ago. My husband's friend just called and said that he had got a box of seafood from Qingdao. There were many kinds of shrimp and fish in it. He asked my husband not to buy it. Fortunately, there were many people in the supermarket and they lined up to pay for it. Otherwise, the seafood and hairtail would be paid. When I went home, I saw that there were many kinds of fish and shrimp. The refrigerator was full. I had no choice but to tie the seafood box with a rope and hang it outside the balcony. The weather is getting warmer and warmer these days. Although the winter here is a natural big freezer, the temperature is rising slowly. Now that it's still a natural big freezer outside, I have to finish the seafood and take it with me Fish start! Hairtail is warm, sweet and salty in nature and belongs to liver and spleen meridians. It has the functions of Tonifying the spleen, replenishing qi, warming the stomach, nourishing the liver, moistening the skin, tonifying Qi, nourishing blood and building up the body. "

Production steps:

Step 1: clean the hairtail, cut into pieces, and cut the knife marks every 2-3mm on both sides of the fish

Step 2: wash the scallion and ginger and cut into pieces

Step 3: mix hairtail with cooking wine, onion, ginger and a little salt and pepper and marinate for 30 minutes

Step 4: use kitchen oil absorption paper to absorb excess water from hairtail

Step 5: pat the hairtail evenly with dry starch

Step 6: preheat the electric cake pan, brush a layer of vegetable oil, add hairtail, press the appropriate function key, and you can hear the sound of dripping

Step 7: turn over and continue to fry until both sides of hairtail are golden

Step 8: power off, sprinkle chili powder and cumin powder on both sides

Materials required:

Hairtail: moderate

Vegetable oil: right amount

Salt: right amount

Chili powder: appropriate amount

Cumin powder: right amount

Cooking wine: moderate

Scallion: right amount

Pepper: right amount

Starch: right amount

Ginger: right amount

Note: if the pickled hairtail has too much water, use the kitchen oil absorption paper to absorb the starch. Don't add chili powder and cumin powder when frying, or it will paste when frying

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: cumin

Chinese PinYin : Zi Ran Xiang Jian Dai Yu