The first small crucian carp food: fried small crucian carp
Ingredients: crucian carp, onion, ginger, cooking wine, starch, pepper.
Specific steps: step one, cut and clean the bought crucian carp, filter it with boiling water, prepare cooking wine, cut the onion into sections, and shred the ginger; Step 2, mix chopped green onion, shredded ginger and a few spoonfuls of cooking wine, add some salt and fish, and marinate for about 30 minutes; Thirdly, adding starch after curing and stirring evenly; Step 4, pour vegetable oil into the pot and heat it to over 80% heat. Carefully fry the small crucian carp in the oil pan until the fish is golden yellow and hard, and then take it out.
The second course of small crucian carp food: boiled small crucian carp
Ingredients: crucian carp, Redmi pepper, salt, garlic, ginger, soy sauce and cooking oil.
The specific steps are as follows: step one, clean the fish, shred the ginger, slice the red pepper, and cut the garlic stalks and garlic leaves separately for later use; Step 2, pour a proper amount of oil into the pan and heat it, then fry the fish in the oil pan until both sides are brown; Step 3, pour a proper amount of cold water into the pot, put the cut ginger, pepper and garlic stalks into the pot and cook them together until the soup is thick and white; The fourth step, add the right amount of soy sauce to color, add garlic leaves, and add the right amount of salt to taste.
The third kind of small crucian carp food: crucian carp hot pot
Ingredients: crucian carp, salt, red pepper, garlic, ginger, oil and green pepper.
Specific steps: step 1, garlic slices, diced peppers, ginger slices, and crucian carp washed for later use; Step 2, put oil and heat, put salt to avoid sticking to the pot when frying fish, fry both sides of crucian carp, put ginger and water, and boil; Step 3: Boil it into milky white, add ginger slices, add red and green peppers, and stew it in a small alcohol furnace.
The fourth kind of small crucian carp food: stewed radish with small crucian carp
Ingredients: radish, crucian carp, salt, soy sauce, rapeseed oil, bean paste, chicken essence, garlic, ginger, cooking wine and garlic sprouts.
The specific steps are as follows: step one, the small crucian carp is washed and dried, radish is shredded, ginger is shredded, garlic is diced, and green garlic is cut into sections; Step 2, put oil in the pot, heat the oil, and fry the fish until both sides are yellow (this step is very important, the oil is a little more than the usual cooking oil, and the oil should be heated. After pouring the fish, don't turn it over in a hurry, wait until it is fried thoroughly before flanging, so that the fish won't fry easily. Step 3, after the fish is fried, add ginger, garlic and cooking wine to remove the fishy smell, push the fish aside, add radish, add salt and Pixian bean paste for one minute, and add cold water to stew the fish (don't put too much water, just drown two-thirds of the dish); The fourth step, when there is not much soup, the radish is cooked. Add green garlic and chicken essence, gently turn over and take out.
Matters needing attention in eating crucian carp:
First of all, crucian carp is not suitable for eating with garlic, sugar, mustard, honey, pork liver, chicken and so on. Secondly, not everyone is suitable for eating crucian carp, and gout patients, people who are allergic to fish and people with poor liver and kidney are not suitable for eating crucian carp; In addition, it is not suitable to eat more crucian carp during a cold and fever.