Deep-Fried Hairtail

Deep-Fried Hairtail

Introduction:

"When I was young, I like to eat dry fried fish. I like to eat it with two small hands. I chew it slowly and spit out fish bones carefully. The more I chew, the more fragrant it is. After eating, although the hand and mouth are oil. But happiness and contentment. When I was a child, there were not many snacks, such as fried food, which was naturally regarded as a very luxurious snack. Because it's not often eaten, the impression of it has always been a good memory. This time I used olive oil to make this dish. It's relatively healthy. Frying with olive oil: different from herb oil, olive oil can keep its chemical structure stable at high temperature because of its antioxidant property and high unsaturated fatty acid content. When using ordinary edible oil, when the oil temperature exceeds the smoke point, the chemical structure of oil and fat will change, producing carcinogenic substances. The smoke point of olive oil is between 240 ℃ and 270 ℃, which is much higher than that of other common edible oils. Therefore, olive oil can be used repeatedly without deterioration and is the most suitable oil for frying. "

Production steps:

Materials required:

Hairtail: moderate

Olive oil: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Salt: right amount

matters needing attention:

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh