Fried dried crucian carp
1. Soak the dried fish in clear water for 5 minutes, remove excess salt and dust, and take it out and drain it for later use;
2. Add about 150g cooking oil to the wok, heat it to 50%, add dried fish, and slowly fry it on low heat;
3. In the process of frying, keep turning over until both sides are golden yellow, and then fry the dried fish.
Key points of drying and frying dried fish
1, the salt content of pickled dried fish needs to be reasonably controlled to avoid being too salty and too light;
2. The drying time of dried fish needs to be just right to ensure that the dried fish is dry and wet properly;
3. In order to avoid splashing oil in the frying process of dried fish, the cleaning of dried fish should be carried out one day in advance;
4, fried dried fish need to be fried slowly with a small fire, remember to use medium fire.
Nutritional value:
1. The protein contained in crucian carp is of high quality, with a comprehensive variety of amino acids, which is easy to digest and absorb.
2. Crucian carp contains a small amount of fat, most of which is composed of unsaturated fatty acids.
3. Compared with other freshwater fish, crucian carp has higher sugar content and is mostly composed of polysaccharides.
4. Crucian carp is rich in trace elements, especially calcium, phosphorus, potassium and magnesium.
5. Crucian carp head is rich in lecithin.