Braised crucian carp
Make ingredients
Side dishes: crucian carp, coriander, onion, ginger, garlic and red pepper;
Ingredients: soy sauce, yellow wine, cooking wine, water, a little monosodium glutamate, sugar and pepper.
production process
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.
Braised crucian carp (20 strips)
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). [ 1]
Exercise 2
Make ingredients
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)
production process
1: Wash the cooked crucian carp, make two diagonal strokes on both sides, drain the water with kitchen paper, add 1/2 tablespoons of cornflour and rub it on the fish.
Body; 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.
Production skill
1. After the crucian carp is fried, sprinkle a little salt in the hot oil, then add the roe and fry until golden brown, otherwise,
Materials needed for making braised crucian carp (20 sheets)
Fish roe contains too much water, which is easy to explode and burn people.
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.
Exercise 3
Make ingredients
Ingredients: crucian carp 1 strip [2]
Accessories: onion, ginger and garlic
production process
1. Clean the abdominal cavity of the fish and cut the knives on both sides of the fish. Because the fish is small, there is no need to cross it.
Braised crucian carp
Three knives is enough-be careful to cut the meat obliquely, not straight! Sprinkle some salt evenly on both sides of the fish, even the abdominal cavity, and make a little taste in the early stage! I don't like some methods of dipping powder, because I think it destroys the taste of fish skin.
2. Put the prepared fish on a plate, with shredded ginger, garlic slices, dried peppers and some green onions.
3, from the pot, oil burning blue smoke, add ingredients to stir fry, the fire is not too big, mainly to stir fry. When the onion and garlic turn yellow, you can take out the ingredients for later use. Pay special attention not to fry the red pepper, which is not good-looking.
4. Fry fish with the remaining oil! The oil temperature is 6 minutes, and both sides are slightly yellow, which can also be slightly fried.
5. Then you can put a small bowl of water and start cooking. After the water is boiled, add the most important yellow wine+soy sauce, which is a step of seasoning and dyeing! Add a spoonful of bean paste and cook it for a short time, and the fish will be cooked. It will easily destroy its shape after a long time.
6. Now put the fish on the plate, sprinkle with onion leaves, add a little sugar and vinegar, miso, mix the starch at the bottom of a bowl, put it in a pot, bring it to a boil with high fire, stir it quickly and evenly, and get out of the pot when it is a little sticky. The last process-pour the soup! How much juice should be grasped, less.