Fried Chinese Toon Fish
Ingredients
- Toon A handful
- Floor 3 spoons
- Egg One
- Salt A little
- Starch 3 spoons
- Pepper and salt A little
- Clear water Appropriate amount
Steps
1. It is best to choose the "first crop" when eating toon, which is the stage when the toon sprouts for the first time in early spring. At this time, the toon buds are the most tender and delicious, with the highest protein content, and the nitric acid content is the highest. The content of salt and nitrite is the lowest.
2. Boil water in a pot, blanch the Chinese toon, take it out and cool it with cold water. Blanching can remove most nitrites.
3. Crack an egg into the bowl.
4. Add four tablespoons of flour.
5. Add another four tablespoons of starch. The ratio of flour to starch is 1:1.
6. Add appropriate amount of cold water and stir to form a batter.
7. Add a little salt to the prepared batter.
8. Add another spoonful of cooking oil and stir evenly.
9. If you want the fried toon to be more batter, add less water to make the batter thicker; if you want the fried toon to be less batter, make the batter a little thinner, but Don't make it too thin. If it's too thin, the batter won't be able to hold it.
10. Pinch the water from the blanched Chinese toon, and break the large Chinese toon into small branches with your hands. Then add a little salt and mix well.
11. Put the toon one by one into the batter and dip it in a layer of batter.
12. Heat the oil pan, put in the toon dipped in batter and fry.
13. Use chopsticks to flip the Chinese toon until golden and crispy, remove and control the oil.
14. Prepare a little pepper powder and sprinkle it on top of the fried toon.
15. Tender and crispy.
16. Try it if you like it!
Tips
- Blanch the toon to remove part of the nitrite. If you want the fried toon to be more batter, add less water to make the batter thicker; if you want the fried toon to be less batter , make the batter a little thinner, but not too thin, otherwise the batter will not hold.
