Ingredients: soy sauce, yellow wine, cooking wine, water, a little monosodium glutamate, sugar and pepper.
Practice: 1, preferably not too big and fresh. Cleaning crucian carp, and drying;
Don't let it dry for too long. Wipe your body with flour (if the squirrel fish is a big dish, use flour). Slide the tail into boiling oil and fry it carefully with a shovel to avoid breaking the skin. Fry until both sides are brown, remove the oil from the pot, and the hot fish will be crisp when it sees the wind.
In fact, if you want to eat raw fried fish at the moment, just sprinkle some salt flowers, chopped green onion, pepper, chopped parsley and diced red pepper on the fish and you can eat it. )
3. There is a little oil left in the pot. Add onion, ginger, garlic and red pepper and stir-fry for ten seconds.
4. Spread the fried fish on the side dish, add soy sauce and yellow wine, and boil over high fire;
5. Turn over and add sugar, salt, pepper and a little monosodium glutamate. Add water but don't touch the fish. Cover and cook for 5 minutes (less is ok, just cook);
6, see the juice is delicious, start the pot. Fish first, then cover the fish with side dishes.
7. Put the pot into the container (sprinkle some vinegar evenly on the fish after putting it in, which can increase the umami flavor, make the color more bright and attractive, and lock the nutrition and prevent the loss). Another way: food introduction
Crucian carp meat is rich in fat seeds and tastes delicious. You can braise in soy sauce, make soup or stew soup. Because it is rich in nutrition and contains a lot of protein, it is good for health and people to eat it regularly. Crucian carp is very suitable for office workers. If you stay in an air-conditioned room for a long time, you will get tired and dry easily. Eating more crucian carp can not only make the skin elastic, but also relieve stress and improve sleep quality!
Cooking material
Materials: Carassius auratus (1 tail, 420g), onion (1/2), Pleurotus tuber (2 pieces) and ginger (2 pieces).
Seasoning: oil (1 cup), soy sauce (1 tablespoon), corn flour (1 2 tablespoons), cooking wine (1tablespoon), salt (13 tablespoons) and chicken powder (/kloc)
culinary skill
1: Wash the cooked crucian carp, make two oblique strokes on both sides, drain the water with kitchen paper, add 1/2 tablespoons of raw flour and rub it on the fish; Wash the fish eggs for later use.
2: Go to the head and tail of green onions, pat flat and cut into sections; Water-soaked mushrooms are pedicled and shredded.
3: Heat 1 cup of oil, add crucian carp and roe, and fry until golden on both sides.
4: Heat 1 tbsp oil, saute ginger slices, shredded mushrooms and scallions, add 1/2 cup water, stir and boil.
5: Add 1 tbsp cooking wine, 1 tbsp Haitian seafood soy sauce, 1/3 tbsp salt, 1/2 tbsp chicken powder to taste.
6: Add fried crucian carp and roe, cover the pot and simmer for 10 minute, then turn to high heat until the soup is nearly dry, and serve.
Kitchen god tips
1. After the crucian carp is fried, sprinkle a little salt in the hot oil, and then add the roe to fry until it is golden yellow, otherwise the roe will explode and burn people because of too much water.
2, crucian carp should first dry the water, coat it with a layer of raw powder, wipe it with ginger after the pot is hot, and then pour oil to fry the fish, so it is not easy to peel.
3. Crucian carp mud tastes heavy. After scaling, digging gills and removing dirt by laparotomy, the teeth in the throat after gills should be pulled out, which can completely eliminate the muddy smell of crucian carp.
4. When the crucian carp is fried and stewed, your hands should be light. If the force is too strong, it is easy to break the fish body and skin, which will affect the beauty of the dish. Braised grass carp Braised grass carp Ingredients: grass carp
Accessories: pork tenderloin and mushrooms.
Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.
Exercise:
1. Clean grass carp, cut the fish into "well" shape, wrap it in salt and marinate for a while, wash onion, ginger and garlic and cut into powder, wash mushrooms and shred pork tenderloin;
2. Put a lot of oil in the pot. When the oil is 60% hot, fry the whole fish in the pot until both sides are golden, and drain the oil;
3. Ignition in the pot, leaving residual oil in the pot, adding chopped green onion, Jiang Mo, minced garlic, shredded mushrooms and shredded pork, stir-frying, adding salt, chicken essence, sugar, grass carp, soy sauce, pepper and sesame oil, stewing for a while, and taking out.
Features: strong color and fragrance.
Tip of the day: In the process of cooking fish, try to reduce the turning. In order to prevent the pot from being smashed, you can gently shake the lid, so that the fish is not easy to break.
Third, the braised silver carp recipe tastes sour and sweet. Material: 750g silver carp.
Accessories: Auricularia auricula (water hair) 50g.
Seasoning: 8 g of sugar, 8 g of vinegar, 8 g of cooking wine, 8 g of soy sauce, 8 g of salt, 8 g of starch (corn), 8 g of pepper, 5 g of monosodium glutamate, 5 g of green onion, 0/5 g of ginger/kloc, and 0/0 g of garlic/kloc. [Edit this paragraph] Production method 1.
2. Slice the onion, ginger and garlic;
3. Wash the fungus;
4. Heat the oil in the pot, put the fish in the pot, fry until both sides are slightly yellow, take it out, pour out the remaining oil in the pot, leave some room, stir fry a little onion, ginger and garlic, cook the cooking wine, soy sauce and soup until it is appropriate to submerge the fish, and then put the fish, fungus, monosodium glutamate, refined salt, white sugar, vinegar and pepper in the pot to boil;
5. burn slowly with a small fire. When the fish is completely cooked, take it out and put it on a plate. Hook the water starch in the pot and pour it on the fish.
Fourth, the benefits of braised squid eating braised squid: children eat smart, men eat strong, and women eat beautiful.
Exercise 1:
Main raw materials: carp, onion (leek, garlic sprout), ginger, soy sauce, salt and red pepper (dried Chili/Chili powder).
(1) Put the oil in the pan, and then put the whole carp in (cut a few times for seasoning).
(2) Let the boiled oil (boiled oil) be fried (fry it a few times if you like, depending on your personal preference).
(3) Put the prepared seasoning (onion (leek, garlic sprout (head)) and ginger (this seasoning is delicious) on it, add some water (not too much), and cover it for a few minutes (about 3-5 minutes) to uncover it.
(4) After uncovering, start to pour soy sauce (how much you like this), add red pepper (dried pepper/Chili powder) (how much you like this), and finally add salt (how much you like this) and stir a few times. .
Features: Fish smells delicious and has a good appetite. The taste is tender and smooth when eating, and the pepper is a little spicy. Hehe, it's more refreshing.
Note: Don't put the carp into the pot immediately after buying it, kill it and wash it, but put it for half an hour, so that the fish is delicious, because after half an hour, the fish will become protein!
Exercise 2:
Ingredients: carp
Accessories: pork, winter bamboo shoots, mushrooms, onions, ginger and garlic.
Seasoning: salt, chicken essence, dried pepper, bean paste, sugar, vinegar, soy sauce and beer.
Cooking method:
1. Carp is washed and cut into pieces, winter bamboo shoots and mushrooms are sliced, and onion, ginger and garlic are minced for later use;
2. Light the pan and pour in the oil. When the oil is hot, add bean paste and stir-fry until fragrant. Pour proper amount of water, add salt, chicken essence, dried pepper, beer, soy sauce and sugar to taste. After boiling, add fish pieces, pork, winter bamboo shoots, mushrooms, onions, ginger and garlic and stew 15-20 minutes.
Exercise 3:
Raw materials:
Fresh carp 1 (about 750g), fat and lean pork 50g, sliced onion, ginger and garlic 1 0g, peanut oil1000g (about 60g), soy sauce 20g, cooking wine 20g, monosodium glutamate1g, and clear soup 300g.
Cooking techniques:
1. Remove fish scales and gills, and take out internal organs. Make oblique knives on both sides of the fish every 2 cm (to the depth of the fishbone). Cut the pork into 1 cm square cubes.
2. Put the peanut oil into a frying spoon. When the fire reaches 90% maturity, smear a little soy sauce on the fish, fry it in hot oil until the fish turns red, and take it out.
3. Leave a little oil in the frying spoon, add onion, ginger, sliced garlic, diced diced meat and star anise, stir-fry until fragrant, add soy sauce, cooking wine and clear soup, add fried fish, turn to low heat until it tastes delicious, turn to high heat when a quarter of the soup is left, add monosodium glutamate and water starch, pour pepper oil, and plate with a large spoon.
Flavor characteristics:
The color is rosy, fresh and mellow.