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usually makes fish at home is a headache, especially when making freshwater fish, it is necessary to fry the oil, with the help of the temperature of the oil and the emission of steam, to play a role in removing fishy and freshening. However, many people are not good at frying fish at home. It is either broken skin or sticky pan, or the thick bottom makes the fish smell like smoke, which discourages many people from frying fish.
don’t know if you find it? These kinds of situations never happen when the chef in the restaurant fries fish, and the fish is golden and attractive. So what are the tips of the restaurant chef? Let me answer for you one by one:
[Hot pot and cold oil method]
The most common thing you see when cooking in a restaurant is to burn the pot so hot that the chef scoops a spoonful of oil into it. Turn the pot around so that the oil can moisturize the bottom of the pot, and then pour out the oil before adding it to cold fry or stir fry. Many people are puzzled by this link, because it is a habitual action of the chef.
Actually, this is the root reason why chefs basically don’t fry the pot no matter what dishes or fried things are. The professional term in cooking is called "hot pot and cold oil" method.
Hot pot cold oil: It is because the cold oil that is first introduced after the pot is heated forms an oil film on the wall of the pot, and the temperature of the re-introduced oil is different from the temperature of the first-in oil film, which is equivalent to forming an isolation film on the bottom of the pot. In this way, it is naturally not easy to stick to the pan when frying fish or cooking dishes.
[Barrier method]
When many people fry fish, they first use the hot pan and cool oil method. In order to ensure that they are safe, they will sprinkle some salt on the bottom of the pan so that the fish will be fried. The
barrier method is also a very practical method, but seasonings or other ingredients cooked at a high temperature are prone to peculiar smells or strange smells. Although the method is more practical, this method is rarely used for the taste and nutrition of the dishes. Is better.
[Clothing method]
is the easiest and most convenient way, which is to add a coat to the fish when frying, so that because of the barrier of this coat, the fish will not stick to the pan and break the skin ! There are two common dressing methods:
1. Powdering method: Take the cleaned fish, pat a thin layer of dry flour or starch on the body, and then fry it in the pan because of the flour. The skin of the protected fish will not break, and it will not stick to the pan.
2. How to dip the egg liquid: drag the fish that needs to be fried in the beaten egg liquid, and then fry it in the pan, because the protein of the egg will solidify quickly when heated, which will make the fish The skin is protected, and it will not stick to the pot and break the skin.
[The pot should be clean and the fire should be small]
No matter what effective method you choose, if the bottom of the pot is too dirty or there is food residue, then the fried fish will be dirty, so it is most important to wash the pot well. Part of it.
Fried fish pays attention to a low fire and slow frying. If the vitality is too strong, it is easy to fry the fish skin without frying the fat of the fish, which will lose the meaning of frying fish. Therefore, when frying the fish, first heat the pan on a high fire and dry it, and then turn to a low heat to slow frying after adding the oil. This is also the most important step.
Don’t turn the fish in a hurry after it’s in the pot, wait until one side is shaped, and then shake the pot. After the fish can move with the pot in the pot, it means that one side has been fried and shaped.
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