Can the oil used to fry hairtail fish be reused? How else can the oil used to fry hairtail fish be used?

As we all know, hairtail is a common fish food. There are many ways to eat it. Fried hairtail is a very popular way to eat it. Its meat is tender and delicious, tastes good, is rich in nutrition, and tastes very good. So how to deal with the oil used to fry hairtail? Let's take a closer look!

How to process the oil used to fry hairtail fish

If you only use the oil used to fry hairtail at home once, you can choose the following methods to deal with it:

1. Filter and settle the oil, and reuse the top clarified oil.

2. After clarifying and filtering the oil, put the starch paste or a ball of dough back into the pot. Heat the cold oil slowly over low heat to allow the dough or starch paste to absorb the impurities or odors in the oil.

3. Fry eggplant or tofu with the fried hairtail, because eggplant and tofu are honeycomb-shaped and can absorb impurities and odors in the oil.

4. Pour the oil that has been used to fry starch paste, dough, eggplant, or tofu into a container with ginger slices, star anise, and peppercorns while it is still hot, and remove the residue after it cools down. This can also effectively remove the odor in the oil.

Usually the above methods are used in combination, and the oil used to fry hairtail can basically be reused.

What should I pay attention to when consuming oil used to fry fish?

Each oil has a different ignition point according to the content of mono fatty acids it contains. Generally, rapeseed oil, peanut oil, and soybean oil are all suitable for frying. However, some oils with high poly fatty acid content are not suitable for repeated frying of food because poly fatty acids are not resistant to high temperatures, otherwise harmful substances will be produced. For example, corn oil and sesame oil.

Every time the oil is used, its ignition point decreases, and adding new oil does not improve the quality of the oil. Therefore, it is best to use the oil for frying fish for a specific purpose, that is, the oil for frying fish should always be used for frying food.

In order to ensure the safety of repeated use of oil, you can choose according to the following methods:

Do not reuse the same batch of oil more than five times.

Do not use containers containing copper to hold oil, as these materials will cause the oil to oxidize and deteriorate. Stainless steel containers or porcelain should be used to hold cooking oil.

Oil that smokes, has a dark color, has a sour smell, foams, or does not foam during frying or heating should be discarded.

Fried hairtail oil treatment: turning waste into treasure

(Take 5 catties of fried fish oil as an example)

Step 1. Prepare the vegetables: slice 200 grams of green onions, shred 200 grams of onions, cut 100 grams of chives into small sections, cut 200 grams of ginger into small slices, and cut 50 grams of coriander into sections.

Step 2: Prepare spices: 30 grams of mountain pepper, 30 grams of star anise, 5 grams of white cardamom (flattened), 10 bay leaves, mix them and soak them in warm water for ten minutes.

Step 3: Prepare starch paste: put 100 grams of corn starch into a bowl, add 150 grams of water, and mix into a thick paste.

Step 4: Formal production: Pour the fried hairtail oil into the pot and heat it over high heat. At this time, use a fine colander to remove impurities in the oil. When the oil temperature rises to about 60%, re-mix the starch paste and pour it evenly on the oil surface in a circular shape. Keep the heat on and wait for the starch paste to float. Use a colander and a hand spoon to turn the starch cake over. At this time, you will see that the starch has absorbed all the tiny impurities in the oil on the surface. Continue to fry until the cake is golden yellow, remove it, control the oil and throw it away. At this time, the oil is already very clear.

Remove the pot from the heat and wait until the oil temperature drops to 30% hot. First add the ginger slices and spices, then turn the heat back on, keep it low, and fry until the ginger slices are slightly yellow. Pour in all the green onions and continue to fry on low heat for about 20 minutes, then add the coriander and continue to simmer for another 10 minutes. When all the vegetables are slightly yellow, turn off the heat and set aside. The next day, use a fine colander to beat out all the residue, pour the fat into a clean container, and you can use it.

Tips for processing fried hairtail oil

1. When using scallions and chives, it is best to keep the roots. The flavor of the scallion roots is actually stronger than the scallion stems. You can use them after washing off the dirt. Adding scallion roots to make oil is actually a way to utilize waste.

2. Coriander roots can also be used together, but it is best to remove the coriander leaves, as they will become bitter after being boiled for a long time.

3. The spices for the oil do not need to be too complicated. Adding white cardamom and bay leaves will have the best effect in removing the fishy smell, and then add pepper and star anise to enhance the flavor. In order for the spices to have a better flavor, the spices should be soaked in warm water for about ten minutes in advance. This will not only remove the mud and sand, but also extend the frying time after absorbing water to avoid burning.

4. When putting the starch paste into the pot, pour it in evenly so that the moisture in the starch can cause the oil to roll and vibrate, allowing the tiny impurities in the oil to be better absorbed.

5. The starch paste cannot be too thick, otherwise it will not easily absorb the residue. In addition, the oil temperature should be controlled at around 60% hot when adding the starch paste. If the oil temperature is too low or too high, the oil surface will roll too much.

6. When adding vegetables, the oil temperature should not be too high to avoid burnt outside and not fully fried inside.

7. Ginger should be put in first, as it is resistant to frying, so that it can better stimulate the aroma. If you fry the scallions together, the ginger will not be fried thoroughly and the scallions will burn. Coriander is the least resistant to frying, so add it last when the scallions are almost cooked.

8. Fry the vegetables a little less, and turn off the heat immediately when they turn slightly yellow. The residual heat of the oil can fry the vegetables just right. Soak the vegetables and spices in the oil overnight before taking them out to allow the aroma to spread better.

9. Before boiling oil, determine the daily usage amount. It is best to boil less but more frequently. If you boil too much and cannot use it up in a short time, it will cause oxidation or deterioration of the oil.

10. The leftover cooking oil can also be used to make chili oil, which is also quite effective. Just refine the oil (when the oil temperature reaches 140℃, pour it into the chili powder). Note: 5 kg of oil can fry 1 kg of chili powder.