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Do you want fried fish with dried noodles or batter?

1. Fried fish can be wrapped in either dry flour or batter. First of all, mix dry flour and starch in proportion, roll the pickled fish directly around, and then deep-fry it in an oil pan, so that the fried fish pastry is relatively thin and tastes brittle and hard. If it is wrapped in batter, eggs and some seasonings can be added to the flour, so that the fried pastry is more tender and delicious.

2. Whether fried fish is dried noodles or noodle paste fried fish can be dried noodles or batter. Fried fish dried noodles fried fish pieces crisp, but taste more crisp. The fish pieces fried with fried fish batter are more tender and delicious, but the fish pieces are more greasy. Whether fried fish is dried noodles or hanging batter fried fish is a delicacy made of fish. Fish is rich in nutrition, contains many nutrients that the human body needs, and the meat is delicious.

3. Fried fish can not only dry noodles, but also wrap batter. The production method is very simple, first of all, mix the dry flour and starch, roll the pickled fish directly onto the dry noodles, and then deep-fry them in a frying pan, so that the fried fish cubes are crisper and taste more crisp. You can also wrap the batter, you can add eggs and some seasonings to the flour, and the fried fish pieces are tender and delicious.

4, fried fish is hanging batter, material preparation: pedal fish, cooking wine, thirteen incense, salt, peanut oil, fried powder, eggs. First of all, prepare the pedal fish to wash the internal organs, as shown in the following picture. Then cut the middle into sections and add thirteen fragrances and salt of cooking wine, as shown in the following picture. Taste for 10 minutes, as shown in the following picture. Prepare to fry the powder, as shown in the following picture. Add the egg powder to form a paste, as shown in the following figure.

5. There are two common ways to cook fried fish: dried noodles and hanging batter. The fish pieces fried with dried noodles are crisp and crisp, so they are suitable for people who like crisp taste. However, fried fish pieces with noodles are more tender and delicious, but slightly more greasy. Either way, fried fish is made from fish, a delicious delicacy.

Ask for the name of Guo Degang's crosstalk dish.

1. Good-bye. B this time I'll tell you a stand-up crosstalk. A (back) Sir, let's not eat stew. B Why don't you eat stew? A stew wow, I'm afraid the stew won't spoil at 01:30. If you don't stew it, it won't taste good. B it doesn't matter, let's stew it a little longer. It's rotten for a while. Let's eat it for a while. A what a waste of time. I'll delay you later in order to have this meal.

2. A: I'll treat you to steamed lamb-do you have this dish? B: mm-hmm! Steamed lamb, that's a tonic! A: look at this! B: what else? A: steamed bear paw. B: Oh! A: steamed deer tail. B: yes. A: roast duck, chicken, goose, pig, duck, Chicken Seasoned with Brown Sauce, bacon, Songhua, belly, dried meat, sausage. Assorted Supaner, Smoked Chicken White belly, steamed Babao Pig, Rice brewed Duck.

3. "declaring the name of dishes" is one of the well-known traditional crosstalk jokes, and it is also one of the jokes that crosstalk actors must learn when they are enlightened. From Chang Baoxiang (Little Mushroom) in the Republic of China, to Li Po-hsiang, Ma Zhiming, and then to Guo Degang, even children can learn to steam lamb, bear paw and deer tail.

Friends in the north especially like to fry something at home. Do fish nuggets need to hang batter?

Fried fish directly without noodles. In fact, fried fish pieces do not need to hang batter at all, because the fish skin itself is very thick, and then hang the batter, it is not only easy to fall off, but also will cause the fish pieces not to be crisp after frying. If you want to make it more crisp, you can choose to dip it in a layer of bread bran. When frying fish pieces, keep turning, keep turning is for the fish pieces do not stick to the pan, the skin of the fish fried until golden is a success.

Good friends in the north like to fry some things at home, such as fried belt fish, deep-fried lotus roots, zygotes and balls, crushing me to death, especially good friends in the north, who like to find some products to entertain friends during the Spring Festival or festivals. But most people know that if you want to make your fried food more crisp, the most important thing is to mix batter. Should you mix batter when fried fish? Next, the editor will introduce to you.

Many people think that in order to keep the fish crisp, the fried fish must be hung up, that is, it is wrapped in a layer of batter, but this is wrong, because the fish skin itself is relatively thick, and if it is hung up again, it is easy to cause the fish to be not crisp.

The first is the selected carp, slaughtered and chopped, pickled, hung in batter and fried. The finished product is tender outside, and the fish is delicious. This practice is common in our northern families, and it is relatively easy to operate. The second is the selected grass carp, slaughtered and chopped, pickled and fried directly in oil. Deep-fry until the outer crust is ripe, quickly pour it into the pre-made sauce and use the high temperature of the fried fish to quickly absorb the soup.

Remove spring onions, ginger and garlic, add eggs, flour and starch, and stir until fish paste. Heat the oil to 7-8, put the fish into the pot, the paste on the surface will solidify quickly after high temperature, then turn to medium heat, continue to fry the fish into a relatively light golden yellow, fish out. Heat the oil to 80% heat, pour in the fish and re-fry until the skin is crisp, the color becomes golden yellow, you can remove the oil.

If it contains a lot of water, it is better to wrap noodles. Like fungi. I like meat without noodles. Some people may want to eat noodles without noodles. Delicious food are kebabs, roast mutton, pork kebabs, golden needle mushrooms, fried chicken gizzards, corn, all of which are not covered with powder.