Regardless of fried tofu fried fish, it is wrong to go straight to the pan! Do well at 4 o'clock, non-stick pan without breaking the skin, more tender
Hello everyone, thanks for reading the article I shared, today I want to say to you: "Regardless of frying tofu fried fish, it is wrong to directly go to the pan!" Make 4 points well, non-stick pan without breaking the skin, more tender!』
The cooking skills of Chinese food are extensive and profound, and there are many ways to cook, including frying, stir-frying, cooking, frying, roasting, steaming, mixing, stewing, etc., which makes many foreigners admire.
Frying is the simplest way to cook, usually to achieve the tender taste of the ingredients, such as fish, tofu, eggs, often using the method of frying. Frying is very simple to say, as long as the ingredients are put into the oil and cooked, but there are many problems in the actual operation.
For example, fried fish, many people have encountered the phenomenon of sticky pans, broken skin, and even fried fish, but also not cooked, ugly and unpalatable.
When frying tofu and omelette, there are also many people who stick to the pan, which seems to be simple and not simple at all. Today I share with you the frying skills, whether it is fried fish, fried eggs, fried tofu are suitable for Oh, friends in need quickly collect it.
When many people fry fish, they will take a layer of starch on the fish, or wrap it in a layer of egg liquid, and then fry it in the pan, so that it will not stick to the pan and break the skin. In fact, it does not have to be so troublesome, not wrapped in powder or egg liquid, it can still be non-stick to the pan and not break the skin. Let's talk to you about the skills, no matter what is fried, don't go directly to the pan, it will definitely stick to the pan, just do one more step on it.
【Method of frying fish non-stick pan】
1: Prepare a fresh fish, slaughter it and rinse it with clean water to drain it. There is time to drain naturally, and when there is no time, use kitchen paper towels to dry the inside and outside of the fish to ensure that the fish body has no moisture, and the fish will not splash oil under the pot.
2: Turn on a clean wok and dry over high heat, pour in some cooking oil, shake the pan and moisten the pan with hot oil.
Running pot is an important step in cooking, after moistening the pot with hot oil, the wok will become very lubricated, the oil film plays an isolating role, the ingredients will not be in direct contact with the bottom of the pot, so that whether it is fried fish, fried tofu or omelette, it will not stick to the pan, so that it will not break the skin.
3: Pour out the hot oil after the pan is moistened, re-add some cold oil, and then add a spoonful of salt. Table salt is insoluble in oil, and after being added, it has always been granular, equivalent to a layer of isolation, preventing sticking to the pan, and can also provide a bottom flavor to the fish, which is more fragrant to eat.
4, put the drained fish into the pot, turn on the low heat and fry slowly, do not turn it immediately after the pot, often shake the pot, the fish is heated more evenly, it will not stick to the pan. Once one side is fried until it is set, it can be turned over with a spatula. When both sides are fried until golden in color, the fish is fried.
When frying fish, the whole process should be used on a small fire, can not use medium and large heat, one is easy to fry paste, the other is too big fire The moisture loss of the fish is too fast, the fish is not tender to eat, and the taste becomes old. Fry the fish for no longer, it will be cooked in up to 5 minutes, and the taste is fresh and tender.
Fried fish, you can eat directly, crispy on the outside and tender on the inside, you can also make braised fish, stewed fish soup, etc., are very convenient.
This method can not only be used to fry fish, but also can be used to fry tofu, omelette, fried steak, etc., all of which ensure that it will not stick to the pan, and it is very convenient to wrap powder or wrap egg liquid. Some people say that there is a more convenient way, that is, to use a non-stick pan, which really does not stick to the pan. But most home woks are iron pans, just use the method I shared.
Was today's article useful to you? If you find it useful, please give me likes, comments, transfers, and attention, so that more people can learn the skills, and next time I will continue to share useful food knowledge with you.