For a person who grew up in the rural areas of the south crucian carp is estimated to be the most eaten fish, a group of people when I was a child went to the field to catch crucian carp, the pit watering dry, and then went to catch crucian carp, a few small partners caught and then began to you a one and I a one of the selection. After returning home, they would let their mothers cook and eat. Of course, to say the most time or in the winter when the fish pond, winter time fish ponds are to take the fish, fish ponds will be drained, and then all the people went down to catch fish, of course, have to wait for the master to catch the big fish finished, then not afraid of the cold, the whole village people go down to catch fish.

So the practice of crucian carp for a variety of their own have eaten, and now grown up, they are also very much like to do food, plus they also like to go out fishing, in the rural fishponds fishing the most or crucian carp, so for crucian carp eating method is also more familiar with.

If it is a very small carp, that is, the kind of ten centimeters of carp, these small carp is the best practice or deep-fried, the carp first dealt with, deep-fried words must be fresh, do not freeze in the refrigerator. Then after the treatment, is marinated, cooking wine, salt, onion, ginger, garlic, chicken and other seasonings marinated for half an hour. Then clean, then is the hot oil in the pot, and then put the fish in the frying, of course, in order to keep the fish tender, you can use the powder to wrap a little bit and then fried in the pot. Small crucian carp is suitable for deep frying, so that you can eat together, fish spines do not have to worry about.

If it is a little larger, it is to make soup. Carp soup is also very nourishing, high nutritional value. If you do crucian carp soup, you should choose fresh fish, after the ice fish flavor will still be much worse.

First of all, the crucian carp is dealt with, and then it is under the pan frying for a while, do not need a long time, fried to a little yellow on the yellow, then it is pouring water to cook, be sure to wait until the soup stewed white and then put the seasoning, salt, chicken essence, onions, garlic, etc., and then finally put a little bit of bean curd, and then stewed for a while. Finally, if there is a point of perilla put, the flavor is absolutely the best.

Braised, stewed, burnt onion, simmering soup, these conventional practices are not much to say, a lot of online information, a check to get.

Two more special ones.

One, salt and pepper crucian carp.

The body of the fish can not be too big, too small into the hairy fish, always have to be in the two to three two or so a, easy to taste, fried crispy, thick meat head.

The belly and gills cleaned up, fish scales to stay, a time to do some more, twenty or thirty it, otherwise the oil waste pity.

Take a large pot to do marinade, pour wine, white vinegar, salt, pepper grains, wild peppercorns, and then add green onions and ginger segments and slices, knead vigorously to destroy the fiber, out of taste. White vinegar more, fish bones will be soft, fried and no sour taste.

Put the crucian carp, the marinade is best to be without the fish. Marinate for three to four hours.

Remove the fish, spread in a bamboo plaque, or hanging with cotton threads, and blow dry in the shade. Be sure to dry the body, and if you can't wait, absorb it with paper.

Start a frying pan and heat it until it's 80% hot and smoking, then put the fish in one by one, not too many at a time, so that each fish has room to roll in the oil.

See the blisters gradually small, the sound also become smaller, the fish body floated out of the oil, golden crispy, a leaky spoon out to be used.

The oil temperature rises again, put the fish, the second grab crispy forced oil, thirty seconds or so can be.

With salt and pepper, seven flavors of powder are wonderful, salty and dry, bones and spines are crispy, the perfect wine.

Second, stewed crucian carp.

Learned from Ms. Liu Fang, a Taiwanese eater, should be Shandong cuisine, in the end, how, please teach the party.

Wrap up the process of marinating crucian carp is slightly the same as the salt and pepper crucian carp, only the white vinegar can be reduced, because the later simmering and simmering when you have to add.

Prepare a large casserole dish, the bottom layer is filled with green onions, white onions, a layer of kelp knots, then a layer of crucian carp, and then start from the white onions layer by layer, the average casserole dish can be laid at least four or five layers.

Leave a coin-sized hole in the center of the casserole.

Sit on the heat and pour in the marinade, then add water, wine, good soy sauce, sugar, and white vinegar until the main ingredients are gone.

Boil, skim off the foam, turn to minimum heat and simmer slowly.

After four or five hours, turn off the fire, do not turn, and wait for natural cooling.

This is a cold dish, or appetizer, is also a good dish for drinking. Carp bones and spines are soft, the elderly and children can eat.

The sweetness of the scallions is especially incredible.

Carp is one of the most common fish in our daily life. Carp meat is tender, high protein content, but inexpensive and beautiful. So often on the table of the people. There are many ways to eat crucian carp, braised, stewed, fried, cold and so on. I like to eat fish, especially the Sichuan flavor of cold mixed crucian carp. Now share the practice of this dish with you.

Carp two: 500 grams (cold carp to choose more than half a catty fish, less hairy, eat up the taste of a little better)

Preparation

Ginger: (appropriate amount, cut into ginger, a small number of slices)

Garlic: (appropriate amount, cut into garlic, a small number of slices)

Scallions: (moderate amount, cut into scallions)

The first two are the same as the first two, but they are not the same.

Scallions: (small amount, cut into julienne)

Chives: (appropriate amount, cut into chives)

Red millet pepper: (appropriate amount, cut into circles or minced)

Green bell pepper: (appropriate amount, cut into circles or minced)

Szechuan cooked chili oil: (appropriate amount)

Laogansma Sauce: (moderate amount, chopped finely with the knife, the texture better)

Steamed fish soy sauce: (appropriate amount)

Soy sauce, soy sauce, vinegar, sugar (appropriate amount)

Salt, chicken essence, monosodium glutamate (MSG), pepper (a little)

Pepper oil (appropriate amount)

Cold mixed crucian carp practice

Marinade

Carp washed, in the two sides of the crucian carp on the knife, put the appropriate amount of salt, pepper, cooking wine, green onion leaves and marinate for 10 minutes, here it is important to note that the green onion leaves should be squeezed out of the green onion juice coated in the fish, it can better remove the fishy flavor.

Directions

(1) Put the marinated fish on a plate, put a little ginger, green onion and garlic on the fish body and inside the stomach, and drizzle a little soy sauce on the fish. Put it into the steamer and steam for 8 minutes. (I personally like to steam the fish, some are boiled, I feel that the steamed than boiled taste much better, nutrients are not easy to lose)

(2) Steam the fish at the same time, we take a bowl of seasoning sauce. Put the appropriate amount of ginger, garlic, millet pepper rings, green pepper rings, cooked chili oil, Lao Gan Ma, soy sauce, soy sauce, vinegar, sugar. Salt, chicken essence, monosodium glutamate a little, in the pour a little pepper oil. Stir evenly.

(3) from the pot out of the steamed fish, the sauce evenly poured on the fish, sprinkled with minced chives. Start the pot to boil a little oil, dripping in the sauce on top, stimulate the flavor of the sauce, and finally sprinkled with chopped green onions, delicious and ready.

This makes the cold mixed carp, meat delicate tender gas, spicy and fragrant, very delicious.

Carp practice is really too much ah ~ braised, fried, cold, etc., but the Cantonese believe that it is still the most delicious carp in soup! The essence of crucian carp are melted into the soup, nutritious and delicious! The most important thing is that it is easy to taste in three steps~

Nyingtang Anshen Soup

The freshness of crucian carp with the sweetness of radish and corn, coupled with the milky soup base, I feel that after drinking the qi and blood, the face is also white for a couple of degrees ~ plus lotus seed has a nourishing and tranquilizing effect, suitable for insomniacs in the summer!

Ingredients: lotus seed, lily, carrots, corn, ginger, crucian carp

Practice:

1. lotus seed core, add lily, carrots, corn first half an hour;

2. crucian carp with ginger pan-fried to both sides of the golden, and then put into the soup;

3. soup boiled to milky white, add a little green onion to increase the aroma, it's a big success!

Want more Guangdong beautiful soup practice moving finger poke my avatar Oh ~

I am Yuan Qi ~ ~ ~ adhere to the light 养生 6 years, from the former "medicine pot", into today's Yuan Qi girl. I'm not sure if you're going to be able to find the best way to get the most out of your life!

Carp is mostly wild and rarely farmed, and is a freshwater fish with a strong adaptation to the environment. Generally grow in reservoirs, ponds, rivers and canals, paste, etc., as long as there is water, it will have the opportunity to survive.

Carp contains a lot of protein, its meat flavor, tender meat , easy to digest and absorb, on nephritis hepatitis, chronic bronchitis, hypertension, cardiovascular and cerebral vascular disease, long-term consumption has a great effect.

First of all, to purchase fresh crucian carp, the best in each (250 grams) above, the crucian carp thorns, because the number of large fish and small fish thorns is the same number, do soup or a little bigger for the better. Kill the good fish to remove the viscera, scrape off the fish scales, clean, standby.

Start point hot pot hot, pot with a little oil, oil temperature at 70 degrees put on the crucian carp fry until both sides of the yellow can be. At the same time ready to roll boiling water, pour into the pot at once hot coloring for white, add the prepared seasonings, onion and ginger, cooking wine, goji berries, pepper (a little), continue to simmer for about 15 minutes, the pot appeared to be thick white soup, turn off the fire to add a little salt, out of the pot with a little cilantro (cilantro can be added can not be added).

The most suitable for the weak spleen and stomach, maternal lactation, but also nourishing disease prevention, beauty and other effects.

To prepare the carp, less big, . Kill the fish, clean it, cut a few channels on the fish with a knife diagonally, prepare green onions and ginger, garlic, millet chili.

Heat the oil in the pan and heat, put the crucian carp into the pan, fry until both sides are slightly yellow, out of the pan. If it sticks to the pan first rub the pan with ginger slices, this will prevent it from sticking to the pan. Onion, ginger and garlic, millet chili, put into the pot to stir out the flavor, put the fish together, add the right amount of water, and add, old soy sauce, sugar, taste of fresh, cooking wine, five spice powder, salt, about 15 minutes, high heat juice, turn off the fire out of the pot to plate, sprinkle parsley can be.

(3) fried small crucian carp practice;

fried crucian carp is the use of small crucian carp, is a relatively simple dish, in the market the best to buy ingredients, cheap. First of all, wash the fish and pick a good scrape off the fish scales, you can also do not want to fish head (cut off with scissors), put into the basin into the salt, cooking wine, marinate for ten minutes, control the water and standby.

pot of oil to seventy percent of the heat, put the fish marinated fish, fried golden brown, meat, bones, spines dry crisp-like, with a strainer out of the oil. Later, the second into the pot, continue to fry until dry and crisp until, fishing out of the oil control plate.

Shabu shabu, ginger, scrape off the skin and wash, cut into ginger foam, put into a bowl, add vinegar, a small amount of fresh flavor, mix into shabu shabu can be. You can also use garlic to make shabu-shabu. Peel the garlic, put it into a garlic mortar and mash it into a garlic paste, add vinegar and MSG.

This way of eating is inexpensive, and tastes crispy and spicy.

I am 100 million grandma's food expert, thank you for your attention!

Carp bought back, you can choose carp soup fried carp and braised carp! I choose to do is braised crucian carp, because it is really delicious ah! Mellow flavor! Live carp, kill a good clean, like to eat fish bubbles and fish can stay, fish on both sides of the knife, start a pot of oil, the bottom of the pot put a little salt, in order to fish body does not stain the pot, fry until both sides of the golden brown! Put in the chopped minced garlic, minced ginger, millet pepper (do not eat spicy can not put, chili there are a variety of choices, garlic hot sauce and hotter chili sauce)! Choose the chili sauce of simmering a little, so that the color of the fish soup made positive! Sprinkle yellow wine, put in water, not over the carp! Add salt, soy sauce, vinegar, cover the pot with a lid, high heat boil to low heat and cook slowly! When the soup is only half of the fish, change the heat to high and add chicken essence! Collect the soup! Family version is not recommended to use gravy water to collect juice, plate sprinkled with chopped green onions on it!

The first thing you need to do is to get your hands on a new fish, and you'll be able to get it to work.

Preparation accessories: dried chili, cilantro, green onions, ginger, garlic

Seasoning: oil, salt, soy sauce, chicken powder, sugar, black vinegar, cooking wine

Method: chopped garlic, green onion white cut diagonal section, green onion for the bead cut section, chopped cilantro, sliced ginger, dried chili pepper slice spare.

hot pan cold oil into the onion white segment with garlic and ginger slices stir-fried incense into the crucian carp slow frying (remember to turn over) under a little salt, soy sauce, black vinegar in the medium heat on both sides of the slow frying on the color (this time you can smell the aroma), under the cooking wine, sugar, the right amount of water, high heat cook until the soup is open add the right amount of dry chili pepper, chicken powder, cover the lid of the pot simmering on medium heat for 2 minutes and then lift the lid on the pot over heat to collect the juice can be mounted on the plate, mounted on the plate! While the temperature is still hot enough to sprinkle parsley and chopped green onion garnish can be, a delicious home-cooked dishes are ready. The first thing you need to do is to get your hands on some of the most popular products in the world!

How, is not very simple it, seasoning and auxiliary materials with the family have Oh, I hope you will like!

You can choose crucian carp soup fried crucian carp and braised crucian carp! I chose to do is braised crucian carp, because it is really delicious ah! Mellow flavor! Live carp, kill a good clean, like to eat fish bubbles and fish can stay, fish on both sides of the knife, start a pot of oil, the bottom of the pot put a little salt, in order to the fish body does not stain the pot, fried to both sides of the golden brown! Put in the chopped minced garlic, minced ginger, millet pepper (do not eat spicy can not put, chili there are a variety of choices, garlic hot sauce and hotter chili sauce)! Choose the chili sauce of simmering a little, so that the color of the fish soup made positive! Sprinkle yellow wine, put in water, not over the carp! Add salt, soy sauce, vinegar, cover the pot with a lid, high heat boil to low heat and cook slowly! When the soup is only half of the fish, change the heat to high and add chicken essence! The first thing you need to do is to add the chicken broth to the soup!

Carp is a very delicious freshwater fish, nutritious, tender meat. Carp cooking methods are also a variety of carp, carp meat decided to do how it is a delicious.

Here I recommend two of the best practices in my opinion:

One, braised crucian carp. The soul of braised crucian carp is to have chili, my favorite is to put fresh wire pepper or small red rice pepper. Main ingredients: 800 grams of fresh crucian carp two, fresh line pepper three, a number of garlic cloves, a number of ginger, a number of small onions, a little sugar, soy sauce a little old soy sauce, vinegar a little wine, salt.

First of all, pour the pot into the appropriate amount of oil to heat (try to burn some can reduce the fish frying sticky pan), after the heat of the two crucian carp into the pan to fry, pay attention to control the fire, slowly fry the fish on both sides to yellow. After the fish frying, add ginger, garlic, cooking wine and vinegar and sugar green pepper, then add the right amount of water to cover the lid of the pot and simmer for 5 minutes. Finally add salt and green onions, retain a small amount of soup pot to plate, a delicious delicious rice braised crucian carp is ready.

Second, crucian carp tofu soup. The main ingredients: 800 grams of crucian carp a, 500 grams of water tofu, ginger slices, a number of small onions, boiled water spare, cooking wine sugar salt. First of all, pour the pot into the appropriate amount of cooking oil hot, into the crucian carp a little fried all the time, fried and poured into the boiled water, then add the water tofu, ginger slices of cooking wine and white grain, cover the lid and cook until the soup is milky, add salt and green onions out of the pot.

Radish carp soup, this is more popular with the public.

Main ingredients: fresh crucian carp a 800 grams

Accessories: ginger, white radish a 500 grams

Seasoning: rice wine, salt, sugar, pepper

Practice: 1. hot pot of cold oil under a little salt, under the slaughter of a good fish on a small fire slowly fry until both sides of the golden "do not move the fish early and easy to break the skin," pan-fried put aside for spare 2. wash the pot under a little oil, under the ginger pieces Explode incense, add water, large fire boil, under the fried fish, under the appropriate amount of rice wine to fishy, skim off the floating powder, under the radish strips, turn the fire to simmer for half an hour, seasoning, salt, a little sugar to refresh can be.