1, carp practice: chopped pepper fish with lobster sauce and mushroom slices.
Main ingredients:
Carp 1 (weighing about 500g)
7 fresh mushrooms
Douchi right amount
3 slices of ginger
Onion 1 root
2 tablespoons chopped pepper
Accessories:
A little chicken essence with onion, ginger and garlic
Cooking wine 1 tbsp oyster sauce 1 tbsp
Steamed fish and soy sauce 1 tablespoon
Exercise:
1. Slice mushrooms, shred ginger and onion;
2. Clean up the fish first, cut it three times before and after, evenly sprinkle with appropriate amount of minced onion, ginger, garlic and oyster sauce, and wipe it evenly;
3. Pour a proper amount of cooking wine, fully massage evenly and marinate for 20 minutes;
4. Take a big plate and lay the onion and ginger flat on the bottom of the plate;
5. Add pickled carp;
6. Spread the mushroom slices on and around the fish and sprinkle with appropriate chicken essence;
7. Spread chopped pepper and fermented soybean on the fish, put it in a steamer, and steam after SAIC for 10 ~ 12 minutes;
8. Take another pot of hot oil and pour it on the fish while it is hot;
9. Finally, burn a proper amount of steamed fish and soy sauce.
skill
1. Marinate fish for more than 20 minutes in advance, which will make the fish more tasty;
2. The dosage of chopped pepper and fermented soybean is adjusted according to personal taste;
It is best not to omit the last step of pouring hot oil, so that the food will be more fragrant.
2. Various practices of carp: braised carp with red beans.
Main ingredients:
Carp 1
Proper amount of edible oil
Soak adzuki bean150g.
condiments
5 slices of ginger and chopped green onion.
Proper cooking wine and soy sauce
Proper amount of aged vinegar and starch
1 onion knot with appropriate salt.
Appropriate amount of garlic slices
Exercise:
1. Wash the treated carp repeatedly and wash the blood. Pat a little dry starch on the fish to prevent the skin from sticking to the pan when frying, so that the skin remains intact and the fish can absorb less oil when frying.
2. Put a proper amount of cooking oil in the pot, which is enough for cooking at ordinary times. It shouldn't be too much. Shake the pan so that there is oil around the pan, so that the fish skin will not stick to the pan easily when frying. The oil is hot, put the fish in and fry it slowly. Don't turn the fish with a shovel, but shake the pot slightly. After frying until one side is solidified, turn the fish over with a shovel, and then fry the other side (the fish is fried in this way, with rich flavor, and some fishy smell volatilizes during frying). Fry the fish until golden on both sides, add onion, ginger and garlic and stir-fry until fragrant. The scent of onion, ginger and garlic can also remove some fishy smell from fish.
3. Sprinkle a little old vinegar along the pot to remove the fishy smell. It is wise to add clean water to drown the fish. If you like soup, you can add more water. Pour the soaked adzuki beans into the pot (adzuki beans are soaked in advance 1 night).
4. Change the fire into a big fire. Put a little soy sauce, color it to increase appetite, and like pure white soup, but don't add soy sauce. After the pot is boiled, skim off the floating foam with a spoon.
5. Add a proper amount of cooking wine, because with the cooking process, the fishy smell inside the fish will also be emitted, so putting cooking wine after cooking can also play a role in removing the fishy smell again. Stew for 20~30 minutes on low heat, add appropriate amount of salt to taste according to your own taste, and then add salt to make the fish more tender and delicate. If the salt is added too early, the protein in the fish will dehydrate, which will make the fish get old and hard, and the taste is not good. Sprinkle a little chopped green onion and serve.
skill
Four points that carp is not fishy:
1. Stir-fry before cooking. After frying, the flavor is very strong, and some fishy smell will be volatilized during frying.
2. Add onion, ginger and garlic after frying, and use the fragrance of onion, ginger and garlic to remove some fishy smell.
3. Add proper amount of aged vinegar and pour it along the edge of the pot, which can not only volatilize the vinegar taste, increase the rich and fresh flavor of the fish, but also play the role of removing fishy smell and relieving boredom.
4. After the pot is boiled, add cooking wine. With the cooking process, the fishy smell in the fish will also be emitted. Therefore, after adding cooking wine, it can also play a role in removing fishy smell again. The fish treated in this way is tender from the inside out and has no fishy smell.
3, carp practice: steamed carp
Materials:
Carp: 1
A little vegetable oil
Onion: 1
Ginger: 1 yuan
Salt 1 teaspoon
Cooking wine: 2 teaspoons
Steamed fish and soy sauce: 3 tablespoons (according to personal preference)
Exercise:
1. Slice the onion or ginger first, wash the carp with clear water, then cut the fish (the shape of the fish can be placed at will), put it in a basin for cooking wine, 2 teaspoons of salt, a little onion and ginger, and marinate the carp in the basin for half an hour.
2. Then put the fish on a plate, put a piece of ginger on each fish and steam for 6 minutes. Take it out quickly (when the fish is steamed for 6 minutes, the remaining ginger is cut into filaments and the onion is cut into filaments for later use). Control the excess water in the steamed fish dish and put away the ginger.
3.2 spoonfuls of soy sauce are sprinkled on the freshly steamed fish. Put shredded onion and shredded ginger on the fish. Turn off the fire after the hot pot cools down and pour the oil on the steamed carp!
4, carp practice: delicious sweet and sour carp
Make ingredients
Xiangjiang live carp 1 tail (about 750g)
Composition:
Egg 1, flour 15g, starch 75g.
Seasoning:
Vegetable oil 1000g (about 100g), sugar 75g, salt 4g, monosodium glutamate 2g, ginger, onion, red pepper and soy sauce each 15g, vinegar and wet starch each 40g.
production process
1, mash with half of onion and ginger, then take onion and ginger wine juice with cooking wine, shred the other half of ginger and cut the onion into sections; Pedicels and seeds of red pepper are removed, washed and shredded.
2. Beat the eggs into a bowl, add flour, dry starch and appropriate amount of water to make a whole egg paste.
3. Scale, gills, fins, viscera and washing live carp; Spread peony knives evenly on both sides of the fish's back every 0.5 cm, hang the fish's tail upside down, and let the fish with knives on both sides roll down from the tail; Marinate the fish with salt, monosodium glutamate and onion ginger wine juice for about 20 minutes.
4. Put the cleaned pot on a strong fire, put the oil to 70% heat, grab the carp with the whole egg paste in one hand and the fish tail in the other, gently fry it in the oil pan, then turn the edge and put all the fish in the oil pan, fry it to light yellow, and then take it out. When the oil temperature rises to 80%, fry the fish in a pot until golden brown, and pour it into a colander to drain the oil; Then put it flat on the fish plate, wrap the fish with a clean wet towel and gently pinch it to separate the fishbone from the spine, but keep the fish shape intact.
5. Leave a little oil in the pot, add shredded ginger, shredded red pepper, sugar, soy sauce, vinegar and appropriate amount of water to boil, thicken with wet starch, pour the boiled oil into the pot when the sweet and sour juice is thick, sprinkle with onion, pour sesame oil, and pour the sweet and sour juice on the fried fish.
Features:
Golden color, tender outside, sweet and sour.