How to make spiced and salted dragon head fish? Salt and pepper
Ingredients: fresh tap roast, onion and ginger, raw flour or cheese powder, tips Cooking wine, salt and pepper, making salt and pepper powder: 1. Toast off the head and wash the intestines. The trick is to marinate with onions, ginger, salt and pepper for more than 15 minutes.
Spicy salt of spigot fish Tips - Industry Encyclopedia
Ingredients: 6 dragon head fish, 5 teaspoons of starch, 3 teaspoons of low gluten flour, 1 teaspoon of light soy sauce, a little pepper and salt garlic powder, and 5 grams of salt. Tips: Clean the dragon head fish and cut it into three sections. Marinate it in advance to taste. Add 10ml soy sauce, a spoonful of garlic paste, pepper and salt.
How to make the dragon head fish in the East China Sea?
How to make the spiced and salted dragon head fish: 1. Cut the dragon head fish into three sections, marinate it in advance, add 10ml of soy sauce, add a spoonful of garlic paste, add pepper, and add a drop of salt; 2. Starch and low gluten flour are used for dry powder, and 200g starch is used for wet powder.
How to make salt and pepper tap shells?
The head and viscera of the dragon head fish were removed (the fish boss helped with the purchase), the fins and tail fins were cut off, and the body of the fish was cut three sections (about 5 cm each), the inner membrane of the fish cavity was removed, washed and drained. Cut scallions, ginger, salt, cooking wine 1 tablespoon, starch 2.
What kind of powder is good for fried dragon head fish?
6. The fried dragon head fish is evenly sprinkled with an appropriate amount of salt and pepper powder, and then decorated with some scallions. A golden and crisp salt and pepper dragon head fish is made. Tips: If you feel troublesome when hanging noodles, you can also avoid it.
How to fry the dragon head fish?
The procedure of half cucumber coriander and one pepper and salt crisp fried dragon head fish is to prepare the ingredients, cut off the head of the dragon head fish and remove the intestines, and clean the white film in the stomach. Slant into slices and add white pepper. Throw in salt and grasp well. Don't put too much salt. Wait.
How to make lobster with pepper and salt?
1/8 Rinse the bibcock fish, decapitate and remove the viscera 2/8 Marinate it for 15 minutes with scallion, ginger wine, salt, white pepper and five spice powder 3/8 After marinating, evenly wrap it with flour 4/8 Put half a pot of oil in the pot and heat it 5/8 Put the fish in the pot and fry it, and shake it carefully.
How do you make salt and pepper snot fish?
1. Cut off the head of the bibcock fish, remove the viscera and clean it, marinate it with ginger slices for more than 15 minutes 2 Drain the water after pickling, and put on cornflour 3 Add oil in the pot, about 6-70% of the oil temperature, and fry the dragon head fish until 2 sides are golden yellow, then 4 Drain the oil.
How to bake the spiced salt bibcock?
Spicy and salt tapioca baking: five to eight tapioca baking, 1.5 grams of pepper and salt, 500 grams of flour, 100 grams of raw flour, 1 egg, 50 grams of glutinous rice flour, 50 grams of delicious crispy fried chicken powder, 50 grams of chicken powder, 6 grams of baking powder, 1 spring onion, 1 red pepper, and 1 garlic.
What is the practice of bibcock fish?
It's my pleasure to answer your question! The dragon head fish is also called water fish, tofu fish and water gurgling. A variety of methods, braised in soy sauce, soup, salt and pepper (key points are recommended)! First:.
Ingredients: 6 dragon head fish, 5 teaspoons of starch, 3 teaspoons of low gluten flour, 1 teaspoon of soy sauce, a little garlic powder, and 5 grams of salt.
1. Clean the dragon head fish and cut it into three sections.
2. Marinate in advance, add 10ml of soy sauce, a spoonful of garlic paste, pepper powder, and a little salt.
3. Prepare two kinds of wrapping powder, one is dry powder, the other is wet powder. Dry powder uses starch and low gluten flour, and wet powder uses 200g starch and 150g ice water.
4. Do not stir the wet flour all the time, otherwise it will form gluten, and it will not be easy to explode the moisture, which will cause the batter to become soft. The ratio of starch to low gluten flour should be 1:2, which is crispy and not easy to harden.
5. First wrap the fish in dry powder, then wrap the fish in wet powder, and then fry it in the pan.
6. The best temperature is about 180 degrees. When the temperature is low, the bubbles in the batter are difficult to discharge and not crisp enough. If the temperature is high, the batter will easily turn yellow and black.
7. The frying time is about one and a half minutes to two minutes. If you like to eat the crumbs, you can also drop some wet powder with chopsticks or a small spoon into the oil pan, and then scoop it out after frying.
8. After frying, spread it on a plate and sprinkle with salt pepper powder.
