Material for making smoked carp strips: main ingredients: carp 1 strip (about 750g).
Accessories: coriander leaves 15g, pickled pepper 25g.
Seasoning: smoked material (cedar sawdust, proper amount of sugar), salt 5g, pepper 1g, Shaoxing wine 20g, cinnamon 5g, pepper (star anise) 5g, pepper 5g, onion 20g, ginger slice 15g, rock sugar 20g, sugar 20g and soup 400g. The characteristics of smoked carp strips are: rich in smoke, salty, mellow and slightly sweet. Teach you how to make smoked carp sticks. How to make smoked carp sticks is delicious. 1. Slaughter carp, remove scales, gills, head and internal organs, wash and dry, slice the fish along the lower cervical vertebra to the tail with a knife, pick up both sides of the fish, slice again, remove tendons, scrape the skin and cut the tail tip. Cut two clean fish fans into fish strips with a width of 1 cm. Put it in a bowl and marinate it with 2g of salt, 0.5g of pepper,10g of Shaoxing wine, onion and ginger slices for about 30min. Soak the red pepper, remove the pedicle and seeds, and cut the horse ears diagonally. 2. Cook the pot, add peanut oil and heat it to 70%, then quickly add fish sticks one by one. When the fish sticks are fried until the surface is crisp and golden yellow, drain the oil with a colander. Temper the pot quickly, add cinnamon, pepper and pepper, stir-fry with the remaining oil, add onion and ginger slices for pickled fish, add red pepper and stir-fry until fragrant. Boil Shao wine, add soup, add sugar, rock sugar, salt and pepper, add fish sticks, switch to slow fire 15 minutes, collect juice, add monosodium glutamate, pour sesame oil 10 g, collect juice, and pour the fish sticks into a plate after they are orange and shiny. 3. Wash and dry the pan, and add the smoked materials. Put a thin iron grate on the shelf, sprinkle with fish sticks, cover the lid tightly, light the pot until white smoke appears in the pot, smoke it with low fire for 10 minute, take out the fish sticks until they are red and bright, brush them with sesame oil, put the fish sticks and pickled red pepper segments on a plate, and sprinkle with fragrant leaves. Tip: This dish can be eaten as a cold dish. Note that when smoking, you should sprinkle sawdust first, and then sprinkle sugar. The method of winter dishes-minced meat fish-introduces the cuisine and its function in detail: home cooking recipes.
Technology: Roasted winter vegetables and pickled carp cooking materials: main ingredients: 1 live carp (about 750g).
Accessories: lean pork 100g, coriander leaf 5g, red pepper 15g.
Seasoning: winter vegetables 100g (produced in Sichuan), soy sauce 10g, refined salt 1g, pepper noodles 1g, monosodium glutamate 3g, chopped green onion 10g, Jiang Mo 10g, Shaoxing. The characteristics of carp with minced meat in winter vegetables are: pure sauce, salty and refreshing. Teach you how to cook minced carp in winter. How to make minced carp delicious in winter? 1. starve carp 1 day to remove fishy smell, slaughter scales, fins, gills and internal organs, wash and drain water, cross the two sides of the fish, and use Shaoxing wine 10g and salt. Remove the roots of winter vegetables, wash away the sediment, bleach for a while to remove the salty taste, squeeze out the water, and cut into fine powder; The red pepper is pedicled and seeded, and cut into 0.5 cm small grains, and the pork is cut into 0.6 cm small grains. 2. Cook the pot, add peanut oil, heat it to 70%, add carp and fry until golden on both sides, and drain the oil with a colander. When the pan backfires, add meat and stir-fry with residual oil, add Jiang Mo and stir-fry until fragrant, add winter vegetables, stir-fry until fragrant, cook Shao wine, add soup, add soy sauce and pepper, add fried fish, turn over and buckle a porcelain plate after boiling, simmer for about 15 minutes, and drain after the fish is completely cooked and tasty. Add red pepper to the original juice in the pot, add monosodium glutamate to thicken the juice, pour sesame oil on the fish, sprinkle with chopped green onion and coriander leaves. Tip: fry the fish until the surface is golden and crisp, so that it is easy to taste during cooking and will feel crispy after serving. The method of Japanese-style sauce carp fish introduces the cuisine and its function in detail: Japanese-style cuisine home cooking recipes
Taste: Sauce-flavored craft: fried carp in Japanese sauce. Material: main ingredient: 1 live carp (about 2500g).
Accessories: 50g dried kelp and 50g raw vegetable leaves.
Seasoning: Japanese miso 250g, sugar 250g, Japanese plum blossom 100g, proper amount of vegetable oil, and clear water 2500g. Japanese-style catfish is characterized by its rich sauce flavor and pure sweetness and saltiness. Teach you how to cook Japanese catfish, and how to cook Japanese catfish is delicious. 1. Keep the live carp in clean water for two days, remove the fishy smell, remove the gills and scales, open the abdomen to remove the internal organs, rinse, gouge out the flower knives on both sides and cut into three sections. Soak dried kelp in cold water, scrub and cut into large pieces. Wash lettuce leaves, drain and put them at the bottom of the plate. 2. Cook the pot, add vegetable oil and heat it to 70%, add the fish pieces and fry until the color is golden, and drain the oil with a colander. After the pot is adjusted, add the soy sauce, then add the clear water in turn and mix well. After boiling, add the fish pieces and kelp pieces. After boiling, use slow fire for 30 minutes, add sugar and plum blossoms, and then put them on the fire 1 hour. When the kelp pieces are completely burnt and the juice is concentrated, put the kelp pieces in a plate and put them at the bottom of lettuce leaves. Code the fish segments on the kelp into the original fish shape and pour in the original juice. The practice of carp gelatin porridge introduces the cuisine and its effect in detail: the boutique staple food anemia recipe
Taste: salty and savory. Craft: Boiled carp gelatin porridge. Materials: japonica rice100g, carp 200g.
Accessories: Ejiao 20g.
Seasoning: 3g of onion, 3g of ginger, 2g of cinnamon, and salt 1g teach you how to make carp gelatin porridge, and how to make it delicious. Wash glutinous rice, soak it in cold water for 3 hours, take it out and drain it.
2. Carp scales, gills, viscera, washed and cut into pieces, put into a pot, and add appropriate amount of cold water to decoct soup.
3. Put the glutinous rice into a pot, add about 65,438+0,000 ml of cold water, bring it to a boil over high fire, add Ejiao, fish soup and cinnamon, and simmer. Cook glutinous rice until the soup is thick, add chopped green onion, shredded ginger and salt to taste, and serve. Tips for making carp gelatin porridge: Cleverly remove the white tendons of carp: there are white tendons on both sides of carp's back, which contain substances that cause special fishy smell. Cut a small mouth near the gill of carp, and the white tendon will be exposed. Clamp it with tweezers and take it out gently and forcefully, so that there is no smell when cooking. Pie-food phase grams:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."
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.
Ejiao: Ejiao is afraid of rhubarb.
Poria cocos, millet, carp and fish are introduced in detail from the aspects of cooking and efficacy: dietotherapy, clearing away heat and toxic materials, invigorating spleen and appetizing, arteriosclerosis and osteoporosis.
Taste: Original flavor technology: braised Poria cocos, braised Poria cocos, millet and carp. Material: main ingredient: 750g of carp.
Accessories: 350g chestnut (fresh) and 20g poria cocos.
Seasoning: yellow rice wine 10g, salt 3g, soy sauce 5g, ginger 10g, onion 10g, garlic (white skin) 10g, brown sugar 3g, monosodium glutamate 1g to teach you how to make poria cocos and millet fish delicious.
2. Wash and slice Poria cocos;
3. Cooked millet, shelled and peeled;
4. Cut the onion and slice the ginger;
5. Marinate the fish with yellow wine, salt, soy sauce, ginger slices, onion segments, garlic and brown sugar for 20 minutes;
6. Fill the belly of the fish with garlic, ginger slices and onion segments, fry them in the oil pan and pick them up;
7. Put the millet in the oil pan and fry for 2 minutes, then inject water to boil;
8. Add fish and Poria, cook with slow fire, and add monosodium glutamate. Tips-Health Tips:
Clear away heat and promote diuresis, and lose weight. Suitable for obesity.
Pie-food phase grams:
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.
Poria cocos: Poria cocos is astringent, and it is afraid of Mongolian medicine, Sanguisorba officinalis, realgar, Gentiana macrophylla and tortoise shell. Avoid rice vinegar.