記得小時候看媽媽煎魚,總是會再三交代:
1.鍋子熱了,
2.倒入油,
3.油熱了之後,將要煎的魚放入
4.一面煎好之前,不要翻動魚,不然肉會散掉
但我自己觀察,有時也會有魚皮沾黏鍋子的情形
長大自己來煎, 一開始也會失敗
長大自己來煎, 一開始也會失敗
後來書上看到:要煎的魚不能冰箱拿出來調味之後直接煎
這樣很容易
1沾黏
2.內部很難熟,要煎到內部熟透,外部就都乾掉了
這樣很容易
1沾黏
2.內部很難熟,要煎到內部熟透,外部就都乾掉了
因此,祕訣只有一個,就是 ----冰箱拿出先放著5~10鐘回溫(體積越大要久一點)
試試看,只要魚不要太冰,入油鍋瞬間油溫不要降太多,皮就不會黏住鍋子了
I remember as a child watching my mother fried fish, always repeatedly told:
1 pot hot,
2 Pour oil,
3 After the oil is hot, add fish
4 Do not flip the fish, or meat will be dissipated
But my own observation, sometimes there are situations skin sticking pot
Growing up, when I myself fried fish, also failed several times
After that, in the book see: After the fish from the refrigerator out, directly into the pot
So it is prone to
1 adhesions
2 internal hard to cooked, cooked until the internal and external will have to get rid of
Therefore, only one secret is ---- from the refrigerator, the first 5 to 10 clock stood back to temperature (larger to be little longer)
Try, as long as not too much ice fish, when into the pan, do not lower the oil temperature, the skin will not stick to the pot
I remember as a child watching my mother fried fish, always repeatedly told:
1 pot hot,
2 Pour oil,
3 After the oil is hot, add fish
4 Do not flip the fish, or meat will be dissipated
But my own observation, sometimes there are situations skin sticking pot
Growing up, when I myself fried fish, also failed several times
After that, in the book see: After the fish from the refrigerator out, directly into the pot
So it is prone to
1 adhesions
2 internal hard to cooked, cooked until the internal and external will have to get rid of
Therefore, only one secret is ---- from the refrigerator, the first 5 to 10 clock stood back to temperature (larger to be little longer)
Try, as long as not too much ice fish, when into the pan, do not lower the oil temperature, the skin will not stick to the pot
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