Sweet and sour carp [Shanxi famous dish]
[Main materials and auxiliary materials]
500 grams of carp and 20 grams of white soy sauce.
Cooking oil100g, vinegar 40g.
Sugar. 25g chopped green onion. 10g
Dry powder 75g garlic paste10g.
Egg white 2.5 Jiang Mo.10g
Salt. 5g Shaoxing wine. 15g。
[Cooking method]
1. Scale the fish, gut it, dig gills and wash it with cold water. Cut both sides of the fish into crescent-shaped flower knives with a straight knife and a sharpening knife; Marinate with soy sauce and Shaoxing wine for 2 minutes, take clean cloth and drain water; Mix the egg white and flour into a protein paste, put it in the knife edge of the fish, fry it in hot oil until golden brown, and take it out in a fish dish.
2. Add oil to the wok, heat it on high fire, add chopped green onion, Jiang Mo, sugar, vinegar, soy sauce and Shaoxing wine, add one and a half spoonfuls of soup, thicken it with water after the wok is opened, add garlic paste, pour some hot oil, boil it into sweet and sour juice, and pour it on the fish.
[Process key]
1. In order to achieve the goal of tender inside, it is necessary to burn the oil first, then warm the oil with a small fire, and finally fry it with a large fire.
2. In order to stir-fry sweet and sour juice, it is necessary to stir-fry the thick juice into hot oil and make it creak.
3. Sugar color can be used instead of soy sauce to make the sauce red and bright, sweet and sour, and avoid the peculiar smell of soy sauce. 4. Carp can be sized with dry starch or wet starch. Note that the sizing should not be too thick, and the fried fish should be soft inside and hard outside.
[Flavor Features] Yellow River carp is pure, tender and plump, and people prefer to eat it. The Book of Songs says: "If you eat its fish, you will be the carp of the river." As early as 3000 years ago, the Yellow River carp has become a well-known food. Shanxi is close to the Yellow River and has its own unique conditions for eating carp. Shanxi, also known as the "vinegar town", is rich in all kinds of famous vinegars, producing a beautiful local flavor of "sweet and sour carp". Its dishes are golden in color, tender outside and sweet inside, sweet and sour, and are known as the famous dishes in Sanjin.
At the same time, "sweet and sour carp" is also a traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north. Yellow River carp is not only fresh and delicious, but also golden in scale and lovely in shape. This is a delicacy at the party. There are records in Ji Fu Nan that "the carp of the Yellow River, the crab of Nanyang, and Fang". It is said that "Sweet and Sour Carp 7" originated from Luokou Town, an important town of the Yellow River. At the beginning, the restaurant here used live carp to make this dish, which was very popular with diners and became famous locally. Later, it spread to Jinan. The preparation method is more perfect. Fry in oil pan first, and then make sweet and sour juice with the famous Luokou mature vinegar and sugar. Poured on the fish, it smells fragrant, crisp outside and sour inside. It will soon become a famous dish, among which "sweet and sour carp" made by Huiquan Building in Jinan is the most famous. They raised live Yellow River carp in the hospital pool, let customers choose them on the spot, fished them out alive and killed them, and made them into dishes immediately, which was very popular with customers and became the most famous dish in the store.
The preparation method of "sweet and sour carp" is as follow:
Main materials and auxiliary materials—
Yellow river carp1750g, rice vinegar100g, sugar180g, soy sauce10g, refined salt10g, clear soup about 300g, chopped onion, ginger and garlic a little, and wet starch/kloc-0.
Production skills—
1. Scales, gills, viscera and cleaning of carp. Planing the fish body straight and then inclined every 2.5cm, with a depth of about1.5cm, then cutting the fish body, sprinkling refined salt into the fish body for pickling, and evenly coating a layer of wet starch paste on the fish body.
2. Pour the oil into the wok, stir-fry until it is 70% hot, put the portable fish tail into the wok, hold the fish with a spatula and fry for about 2 minutes, push the fish to the side of the wok with a spatula to make the fish bow, fry with the back down for 2 minutes, then turn it over and fry with the abdomen down for 2 minutes, then lay the fish flat and fry the head in the oil for 2 minutes. When all the fish turn golden, take them out and put them on a plate.
3. Leave a little oil in the wok, heat it to 60%, add onion, ginger, minced garlic, vinegar, soy sauce, white sugar, clear soup, thicken it with wet starch, pour a little hot oil, and quickly pour it on the fish.
Material: Carp (250g)
Accessories: bamboo shoots (20g) and water chestnut (20g).
Seasoning: onion (5g), ginger (5g), garlic (5g), wheat flour (40g), starch (pea) (5g), vegetable oil (50g), sugar (40g), soy sauce (10g), salt (5g) and vinegar (10g).
manufacturing process
1. Slice onion, ginger and garlic, slice water chestnut and bamboo shoots, and add 10g starch to adjust humidity.
2. Scales, tendons and viscera of carp are removed, washed and dried, then both sides of carp are cut with a knife to a depth of 1.5cm, salted with salt, and then evenly sprinkled with flour on each knife edge.
3. Put the vegetable oil in the pot, heat it, put the fish in, fry it until both sides are golden, take it out, drain the remaining oil, put it on a plate, and flatten the fish.
4. Put a little vegetable oil in another pot, add 60g of water, add onion, ginger and shredded garlic, add vinegar, water chestnut, bamboo shoots, white sugar, cooking wine and starch, stir well, boil thicken juice, and quickly pour it on the fried fish.
The taste of dishes
The fish is tender and smooth, sweet and sour.
Dietary nutrition
Carp: Carp is rich in high-quality protein, with a digestibility of 96%, which can supply essential amino acids, minerals, vitamins A and D for human body; The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life. Carp is sweet and flat. Has the effects of nourishing stomach, promoting diuresis, relieving swelling, promoting lactation, clearing away heat and toxic materials, and relieving cough and asthma. Is beneficial to various edema, edema, abdominal distension, oliguria, jaundice and galactorrhea.
Bamboo shoots: Bamboo shoots are rich in B vitamins, nicotinic acid and other signature nutrients, with the characteristics of low fat, low sugar and high dietary fiber, which can absorb a lot of oil and improve the taste. Therefore, if obese people often eat bamboo shoots, the fat they eat every meal will be absorbed by it, thus reducing the absorption and accumulation of fat by gastrointestinal mucosa, thus achieving the purpose of losing weight. Moreover, bamboo shoots also contain a lot of cellulose, which can not only promote intestinal peristalsis, eliminate food accumulation and prevent constipation, but also be a good product for obese people to lose weight and reduce high-fat related diseases. In addition, bamboo shoots are rich in nicotinic acid and dietary fiber, which can promote intestinal peristalsis, help digestion, eliminate food accumulation and prevent constipation, so they have a certain effect on preventing digestive tract tumors.
Eleocharis tuberosa: Eleocharis tuberosa contains the highest phosphorus content in root vegetables, which can promote the growth and development of human body and maintain the needs of physiological functions, and is of great benefit to the development of teeth and bones. At the same time, it can promote the metabolism of sugar, fat and protein in the body and adjust the acid-base balance. Therefore, water chestnut is suitable for children to eat. Water chestnut has a certain antibacterial effect, and also has a certain effect on lowering blood pressure and preventing cancer. Water chestnut contains crude protein and starch, which can promote the peristalsis of large intestine. The crude fat contained in water chestnut has laxative effect and can be used to treat constipation. Eleocharis tuberosa has tender meat and sufficient body fluid, which can be used to treat fever, body fluid injury, thirst and other symptoms, and has a certain auxiliary treatment effect on diabetic polyuria. Lingjiao decoction can induce diuresis and relieve stranguria, which has a certain therapeutic effect on patients with urinary incontinence and can be used as a good diet for patients with urinary tract infection. Water chestnut also contains an antiviral substance, which can inhibit epidemic cerebrospinal meningitis and influenza virus and can be used to prevent the spread of epidemic cerebrospinal meningitis and influenza.
Formula stage chart
Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, adzuki bean and dog meat, nor should it be taken with cinnabar. Carp and pickles can cause digestive tract cancer.
Bamboo shoots: Bamboo shoots should not be eaten with sheep liver.
Health tips
Eating carp regularly can not only nourish, but also improve intelligence and brain, lower cholesterol, lower blood viscosity and increase immunity. Carps in summer are more nutritious than those in winter. It's a home-cooked dish. You can eat it often.
Nutritional components and calories of sweet and sour carp (1067.60 kcal), vitamin B6 (0.08 mg), protein (50.42 g), fat (60.98 g), pantothenic acid (0.06 mg), carbohydrate (77.09 g) and folic acid (1kg). Cholesterol (2 10.00 mg), vitamin A (65.25 mg), vitamin K (0.35 mg), carotene (17.00 mg), thiamine (0.22 mg), riboflavin (0.30 mg) and nicotinic acid (8.22 mg). Calcium (169.05mg), phosphorus (653.00mg), potassium (1159.80mg), sodium (2738.14mg), iodine (1./.