No matter how far you go, you always have to find some fun and think a little. Yes, food is what I look for and think about! Small talk food moment with you to take the food you eat seriously!
Introduction.
Children usually like to eat fish, so the family does more fish, steamed fish, braised fish, boiled fish and so on, but eat the most or braised fish, the production of braised fish, there is a very critical step, that is, frying fish, this step whether it is a novice or veteran, it is easy to break the skin of the fish, fish scattered, what is the cause of this? The fish fried for 20 years to know the correct frying method, no wonder the fish often stick to the pan, not forming.
The frying of fish seems to be a very simple step, but when you actually go to operate, only to find that it is not so easy, many people teach people to fry fish, said a little ginger, or a little ginger on the side of the pot, it does not stick to the pan, and some people say, put salt into the oil, and then put the fish into the frying, so that the fish will not stick to the pan, that frying fish put ginger or put salt? It's not right, 70-year-old grandmother taught me 2 moves, the fish skin golden not broken skin.
Whether it is salt or salt, I have tried, it has nothing to do with the fish sticking to the pan, but really lies in two elements, one is the temperature, and the other is the cookware.
Pots and pans: There are many pots and pans on the market, people use the most two, one is a non-stick pan and one is an iron pan, these two pots and pans are different methods of use, so when frying fish, you should also pay attention to, I generally use iron pans more, because non-stick pans are more "valuable", you can not use wire balls to brush, usually can not use sharp utensils bump, iron pans are much simpler, after using, wipe dry, apply a little oil on it.
Non-stick pan frying fish, easy to stick to the pan, it may be that your protective coating has been scratched, the use of time will inevitably do so, followed by the oil temperature is not enough, and the fish itself is not wiped dry moisture, this will lead to sticky pan. Generally speaking, if it is a new pan, frying fish can basically ensure that the fish is fried golden brown and does not break the skin.
Temperature: Whether it is an iron pan or a non-stick pan, you want the fish skin to be non-stick, it is within the shortest time, so that the fish skin to receive high temperature, rapid high temperature can make the fish skin cooked in the shortest time, the temperature of the pan is high, the temperature of the oil should also be high, generally when the oil in the pan smoke, this temperature is about 150 degrees or more, you can put the fish to fry, in addition, shake the pan before frying, so that the oil to cover the walls of the pan, and then put the fish.
How do you fry fish in an iron pan?
Here we recommend that you choose canola oil when frying fish, its boiling point is relatively high, the oil temperature can reach very high, but will not produce harmful substances, pour oil in the pan, burn until smoking when the fish put in frying, remember that the fish can be slightly dry.
When the fish is put into the pan, make sure to shake the pan so that the sides of the pan also touch the fish, fry the fish on high heat. After the fish is put into the pan, make sure not to rush to flip it, about 1 minute or so, hold the pan cake, shake it gently, when the fish can move, then flip it, then continue to fry it, when both sides are golden, you can take it out.
[Food Quote
Frying fish with ginger or salt? Neither is right, 70-year-old grandmother taught me 2 moves, fish skin golden not broken skin. First, preferred canola oil, will not fry fish, put a little more oil, after frying, you can pour it out, so you can increase the success rate, frying fish when the oil temperature must be high; second, before the fish under the pot, save the walls of the pot should also be covered with oil to, the pot is also heated evenly, after the fish under the pot, can not rush to flip, shaking the pot, the fish can move, then flip, according to this method to fry fish. The skin of the fish is golden without breaking the skin is very simple.
[This article was originally published by "Small Talk Food" and all pictures were taken by me. Without permission may not be deleted, stolen, infringement will be investigated】
