How to not stick to the pan when frying crucian carp
1. Control the oil temperature
When frying crucian carp, you need to control the oil temperature, the oil temperature is too hot or too cold will lead to frying crucian carp when sticking to the pan, so you should wait until the oil temperature is five or six percent hot.
2. Dry the fish surface water
Carp in the cleaning or marinade, there will be a lot of water on the surface, so if you do not dry directly into the pan frying time will certainly stick to the pan. You should dry the surface of crucian carp before frying, so you can avoid the phenomenon of sticky pan.
3. Apply cooking oil
When frying crucian carp, you can use cooking oil to coat the whole body of crucian carp, so that when frying crucian carp will also reduce the phenomenon of sticking to the pan, but also keep the crucian carp intact.
4. Add sugar
Before frying crucian carp, you can first put the right amount of sugar into the pot, and then fry the crucian carp, so that the crucian carp will not stick to the problem, and the color is also very beautiful, eat up the taste will also be very good.
5. Wrap the batter
First, use flour or starch to add eggs to make a good batter, and then wait until the frying of crucian carp before the fish wrapped in batter can be. This will give the fish a very good flavor and it will not stick to the pan.
Why do we need to fry the carp
1. Compared to other meats, fish is more fishy, we use oil to fry the fish first, so that the fishy flavor is removed.
2. At the same time, the fish in the oil after frying the flavor is stronger, and stewed meat will be more compact, eat more great taste more delicious.
3. In fact, there are many ways to make carp soup, common ingredients with tofu, yam, jujube, scallions, eggs and so on. Many friends stew carp soup, directly into the pot, resulting in fish soup is not thick and earthy and heavy.
Carp and carp where the difference
1, subjects are different
Carp for the carp genus; carp for the carp genus.
2, the head and gills are different
The mouth of the carp is horseshoe-shaped, gill handle short; crucian carp head is short and small, the kiss is round and blunt, gill rakers fine.
Carp and carp where the difference, carp why few people eat
3, fish lip thickness is different
Carp lips are very thick, plump and fat; crucian carp lips are very thin, thin and meatless.
4, scales are different
The carp scales are large and round; crucian carp scales are also large, but there is a very obvious side line.
Carp and carp where the difference, carp why few people eat
5, body color is different
The back of the body of the carp is grayish-black, nearly greenish-yellow or black below the lateral line, the ventral surface is white, the dorsal fin is slightly black; crucian carp is greenish-brown on the back, the ventral surface of the silvery-gray, the fins are grayish-white.
6, body length is different
Carp body is slightly larger, generally 30-40 centimeters long; crucian carp is generally 15-20 centimeters long.
Nutritional value of crucian carp
Carp is sweet, flat, belongs to the spleen, stomach and large intestine meridian, has the spleen and stomach, diuresis, swelling, warm blood, can be used for the treatment of the spleen and stomach weakness, less regurgitation, postpartum breast milk can not be, dysentery, blood, edema, dysentery, and other illnesses. And crucian carp in the nutritional value is relatively high, which is rich in high-quality protein, vitamins, fat, niacin, amino acids and calcium, phosphorus, iron and other mineral elements, can meet the human body needs a variety of nutrients, is a good nourishment for the body.