Composition:
Seasoning:
1. A scallion with a thick scallion.
2. A piece of ginger
3. Garlic head
4. A handful of coriander
5. A carrot
6. Zanthoxylum bungeanum and aniseed are dried peppers, cinnamon can be put, and cloves are not used. This thing smells so good that I'm afraid it will drown out the fishy smell.
7. Soy sauce (it is recommended to use ordinary soy sauce instead of expensive soy sauce. I just can't get used to that taste)
8. salt
9. Clear water
10. Two tablespoons of sugar
1 1. One tablespoon of aged vinegar.
12. Half a tablespoon of cooking wine
13. salad oil
14. Dried dates and medlar are recommended, but it is good to put no more than ten.
Main ingredients:
1. A fat carp weighing 2-3 Jin.
2. Pork belly is 2-3, and the one with skin is better. Pork belly is fat and thin pork.
Production process:
1. Wash the killed fish, and cut both sides obliquely a few times (the technique is the same as the cabbage in meatball soup, don't cut it off-_-||| |) so as to taste it and set aside. Pork belly slices, thickness doesn't matter. (Not too thick, cut into pieces ...-_-||||| |)
2. Wash the onion, ginger and garlic, wash the coriander and wash the carrot with an iron brush.
3. Cut the green onion into a section of about 3 cm, and cut the rest into onion sections of 2-3 cm long. Cut ginger into three thin slices and the rest into thick slices. Pat the garlic, chop two pieces and pat the rest flat. Slice the carrots. Don't cut the coriander.
4. Pour oil into the pot, the amount of oil is unnecessary, just explode the pot.
5. Boil the oil for half a minute and put the following things in turn: three petals of aniseed, seven or eight slices of pepper, thin slices of ginger, minced garlic, carrots and pork belly. At this time, turn it over, at least two or two pieces of soy sauce, almost the same amount of water (the proportion is like this, the specific amount is at least less than two-thirds of the thickness of the fish according to the shape of your pot), and the remaining seasonings are except vinegar, wine and coriander.
6. Wait for the water to boil.
7. put the fish. Soak the fish head or tail in the soup twice while the water is boiling, and scald the fish skin. If you dare not, or you are too weak to catch the fish-_-||| |, just put it in.
8. Put wine and vinegar.
9. Stewed meat will be fine. In this process, be careful to turn it over. Don't burn it, don't turn the meat over too badly, and don't let it be cooked-_-|||||| |. But if you eat it yourself, the shape doesn't matter. It's most important not to paste the pot.
10. About a quarter of an hour after the water is boiled, the fish is cooked, but the taste has not yet entered. Try the taste of soup, add salt and sugar.
1 1. About half an hour after the water boils, put the parsley.
12. After stewing for about 50 minutes, the soup is basically gone. Try it to make sure the meat is delicious and ready to be cooked.
Precautions:
1. Be careful: carp, a lower vertebrate, is very tenacious! ! We must be fully prepared and show great spirit to deal with possible emergencies. For example, in AB drama, you watched the fish seller fight with it, knocked it unconscious, cut open its belly, lost all its internal organs, and plucked its gills, so you happily took it home (if you were happy, it was cut open-_ |||||| |), so you threw it next to the chopping block with confidence. An ending: you are chopping onions, with delicate nerves and no experience as a fish. Suddenly, the fake carp, shaking its two white bellies, jumped up and fell with a bang, and you screamed and cut your finger. B Ending: You are chopping onions, and you have strong nerves and experience in making fish. Suddenly, the carp pretended to be dead, shook its two white bellies, jumped up and fell thunderously. You were about to smile indifferently, but your nervous and inexperienced roommate grabbed you and screamed, so you cut off your finger (it almost happened to me ...-_-+|||).
2. Standard state: the color is sauce, there is no soup, only a little sticky and shiny juice. The taste of meat is indescribably sweet, and pork is tender. Meat is sweet, not because of sugar, but because it is live fish. Try the accessories coriander and carrot, which will surprise you!
Remember to vomit when eating fish, even if you are in the hospital, don't take any risks!
4. It is recommended to serve with rice.
If three or more people eat at the same time, it is recommended to make two copies.
6. If the pot is small, it is recommended to cut the fish into two pieces. No need to explain ...-_-||||
7. There is no time for nagging, let's eat ~ ~ ~ ~ ...>>
Question 2: How do carp make a delicious and simple braised carp?
Braised carp is a famous dish of Han nationality and one of the hot dishes in the first state banquet in China. Carp is the main material, and the cooking skill of braised carp is mainly braised. It tastes salty and yellow, the fish is tender and fragrant, and the juice is delicious.
According to historical records, "Confucius married and became an official in the Song Dynasty. Apollo is one year old and Apollo is three years old. Lu Zhaogong gave Confucius carp. Confucius was honored as a monarch because his name was carp and his word was Bo Yu. " In the Han dynasty, there was a poem praising "only seeking delicacies and stewing carp". Su Song, a medical scientist in Song Dynasty, listed "wild carp" as "delicious food".
First kind
Make ingredients
750g fresh carp 1,100g peanut oil, 25g wet starch and garlic.
5g, soy sauce 25g, Tricholoma matsutake 1 5g, cooking wine 25g, ginger 5g, monosodium glutamate 1 g, pepper 1 g, pepper noodles1g, refined salt1.5g, and sesame oil 2g.
production process
1. Wash fresh carp, remove scales and gills, cut the abdomen with a knife, remove internal organs and wash blood.
Braised carp
Foam, five dollars on both sides.
2. After soaking Tricholoma matsutake in water, wash the sediment, remove the pedicle, peel the scallion, wash it and cut it into filaments; Wash ginger, peel and slice.
3. Put peanut oil in the pot and heat it over high fire. When the order is slightly different, fry the whole carp until both sides are yellow, then cook the cooking wine, then add Chili noodles, shredded Tricholoma matsutake, refined salt, soy sauce and ginger slices in turn, boil over low heat, add scallion, monosodium glutamate, sesame oil and pepper, and serve.
The second type
Make ingredients
Main ingredients:
Liyu lane
Accessories:
Ingredients: shredded ginger, garlic, salt, cooking wine, vinegar, soy sauce, green pepper and ginkgo.
Features: The fish is delicious and fragrant.
production process
1. When the ingredients are ready, the fire starts, put a proper amount of oil in a flat-bottomed non-stick pan, and then fry the carp in the center of the pan.
2. The fish is almost fried on both sides, then pour a bowl of water into the pot to continue cooking the fish, add cooking wine, soy sauce, ginger and salt, and then cover the pot.
3. Put the fish directly into the dish, then sprinkle the green pepper and ginkgo into the fish soup in the pot, stir-fry until it tastes good, and then thicken it evenly.
4. finally pour into the plate.
The third kind
Make ingredients
Yellow River carp 750g
2 grams of monosodium glutamate
500g cooked lard
Salt 10g (actual consumption is about 10g).
50 grams of soy sauce
Sugar 15g
Onion 15g
Shaoxing wine 15g
Garlic cloves 10g
Water starch 30g
Ginger10g
production process
1. Remove the scales, gills and fins of the fish first, then cut open the abdomen to take out the internal organs, rinse and drain. Put a flower knife on the meat pier and marinate it with 25g soy sauce, 5g salt and 8g Shaoxing wine for a while. Cut several knives horizontally in the skinning part of the pig fat, and then cut it into pieces the thickness of matches. Slice the ginger and garlic, and obliquely cut the onion into 3 cm long ears for use.
2. Heat a frying spoon on the fire, pour in 500g cooked lard, when it is 80% hot, put the salted fish into the spoon in two sections (front and back), stir-fry until the oil comes out, leave 25g oil in the frying spoon, stir-fry the pork fat, then add the onion, ginger and garlic, and stir-fry. Then thicken the juice with 30 grams of water starch, put the fish in a fish dish and butt them into strips. Pour all the thickened juice on it and serve.
Production key
1. Don't fry the fish too old, just set it.
2. Slow fire, make it tasty, thicken and dilute, and brighten the juice.
The fourth kind
One carp (preferably one and a half to two catties of fish), garlic at both ends, 5-6 slices of ginger, 3 onions, 10 small red pepper cut into two parts, depending on the individual's tolerance to spicy (some supermarkets buy boxed), 1 tablespoon of spicy black beans (I usually use Laoganma instead), and 2 tablespoons of bean paste.
Production method: Drain the killed carp. It is best to prepare a clean tablecloth or kitchen paper towel to absorb the water from the fish, heat the oil in the pot, fry the prepared fish until it is yellow, turn it over and fry it until it is yellow, and put the fish on a plate for later use. If you are skilled, you can always put the fish in the pot for other procedures, then stir-fry the meat in the pot and add some cooking wine (I personally think Changyu brandy is better). Then add the bean paste, Laoganma and minced meat and stir well. At this time, add ginger slices and whole garlic and stir fry for one minute, then add fried fish, add two bowls of water and add red pepper, and you can add a little salt, because bean paste and Laoganma ... >>
Question 3: How to make the simplest stewed carp delicious, and how to make the simplest stewed fish head and fish tail soup?
Self-made recipes are for the elderly, nourishing and healthy, diabetes and hypertension.
Taste: salty. Technology: stew.
Preparation of stewed fish head and fishtail soup;
Material: 500g grass carp.
Accessories: 20 grams of auricularia auricula (water hair) and 20 grams of magnolia officinalis tablets.
Seasoning: green onion 15g, ginger 15g, salad oil 25g, salt 10g, cooking wine 15g.
Characteristics of stewed fish head and fish tail soup;
The soup is delicious and white.
Teach you how to cook braised fish head and fish tail soup, and how to cook braised fish head and fish tail soup is delicious.
1. Remove the middle section of the fish, wash the head and tail, and blanch in boiling water;
2. Wash and slice Flos Magnoliae, onion and ginger respectively;
3. Put the pot on the fire, and put the broth, fish head and fish tail, water-borne fungus, water-borne magnolia slices, onion and ginger into the pot;
4. Bring to a boil, add salt, cooking wine and salad oil, and stew until the soup is thick.
Tips for making stewed fish head and fish tail soup;
This product requires about1000g of broth. If there is no broth, you can use water instead.
Pie-food phase grams:
Auricularia auricula (water hair): Auricularia auricula should not be eaten with snails. From the point of view of medicine, cold snails, when encountering slippery black fungus, are not conducive to digestion and should not be eaten together.
People suffering from hemorrhoids should not eat black fungus and pheasant together, pheasant has little toxicity, and eating together is easy to induce hemorrhoid bleeding.
Auricularia auricula should not be eaten with wild ducks. Wild ducks are sweet and cool, and are prone to indigestion.
Question 4: How to make carp pieces delicious, simple and homely? 1. The fish body is cut horizontally into large pieces about 2 cm wide.
2. Set the wok to a low fire and wipe it with a piece of ginger to prevent it from sticking when frying fish.
Pour more oil into the hot pot.
4. Then fry the fish pieces until both sides are yellow.
5. After frying on both sides, stir-fry the onion, ginger and pepper and cook the cooking wine.
Step 6 add soy sauce.
Question 5: How to prepare braised carp, the simplest home cooking material for braised carp.
900g of carp, 50g of onion, ginger and garlic, soy sauce, salt, chicken essence, vinegar, cooking wine, milk, pepper and aniseed.
working methods
1. Slice the onion, ginger and garlic, wash the carp slaughtered by the seller and cut into large pieces. Prepare a proper amount of pepper aniseed.
2. Put the wok on the fire, stir-fry onion, ginger and garlic, stir-fry pepper and aniseed, add a tablespoon of soy sauce and cooking wine, and then add a proper amount of boiling water to boil.
3. Add fish, boil, and then add some milk. It is said that it can remove the fishy smell. I learned it from TV several times, and there is nothing strange ~ cover the pot and start stewing ~
4. After about 15 minutes, add chicken essence, continue to stew for 5-6 minutes, then add vinegar, stew for about 15 minutes, and pour in sesame oil to serve.
Question 6: How to stew carp is delicious and simple 1. Get the ingredients ready first
2. Scales and gills of carp are removed to remove fish intestines, and a few knives are obliquely cut with a knife to facilitate the taste.
3. Add salad oil and carp into the pan and fry until Huang Liang is on both sides.
4. Then inject water, onion, cooking wine, soy sauce and a few drops of soy sauce. Bring the fire to the boil and simmer for ten minutes.
5. Then add tofu and continue stewing for five minutes.
6. finally, add tomatoes, stew for another minute, sprinkle with shredded onions and serve.
Question 7: How to stew carp is delicious and simple. Thaw the frozen fish bought from the supermarket first (fresh fish don't need this step), and then wash it.
Cut the onion, ginger, garlic and coriander into pieces and put them on a plate for later use.
Take out the stewed fish bought in advance and take out a small bag for later use.
This stewed fish can also be used to stew chickens and ducks.
Then put the washed fish in a frying pan, with oil on both sides and some soy sauce.
Then put the fried fish in a stew pot, add onion, ginger and garlic and a small bag of stewed fish material.
Add water to the saucepan until the water doesn't reach the fish, cover it and stew for 15 to 20 minutes.
When out of the pot, add some salt and sprinkle with coriander, and the delicious stewed fish will be ready.
Question 8: How to prepare delicious and simple ingredients for braised carp?
carp
Article 1
condiments
oil
Proper amount
chicken essence
1g
soybean
the 4th generation mobile communication technology
refined sugar
2g
Thick bean paste
3g
Cooking wine
10g
white pepper
Proper amount
thirteen?incense
1.5g
energy
3 tablets
garlic
2 petals
Chive
Proper amount
step
1. Prepare materials, slaughter carp in advance, remove scales, intestines and fishing lines, and clean them up.
2. Chop the shallots into onion knots; Cut a little chopped green onion, 3 slices of ginger and 2 cloves of garlic.
3. Fill the washed fish belly with onion knots, add 5g cooking wine, 1 g salt, white pepper and shredded ginger, and marinate for15min to remove the fishy smell.
4. Pickled fish take out onion knots, dry the water with kitchen paper towels, and evenly pat a thin layer of dry starch.
5. Pour oil into the pot, the amount of oil is less than half that of fish. After heating, put the fish in the frying pan.
6. Fry until both sides of the fish turn yellow.
7. Leave a proper amount of oil in the pot and stir-fry the remaining shredded ginger, shredded onion and minced garlic.
8. Turn off the fire and add a proper amount of Pixian bean paste to stir fry.
9. Add 500ml of water, soy sauce, cooking wine, balsamic vinegar, sugar and chicken essence to boil.
10. After the soup is boiled, turn to low heat, add fried fish, and then add a proper amount of thirteen incense.
1 1. In order to better remove the fishy smell, open the lid and cook the fish; Cook slowly for about 5 minutes, and remember to pour the soup evenly on the fish halfway.
12. When the soup remains13, turn on the fire to collect the juice, sprinkle with chopped green onion and take out the pot.
Question 9: How to make delicious and simple fried hairtail?
2 pieces of flour with hairtail as the main material.
Accessories include pepper, ginger, salt, cooking wine and blending oil.
The practice of frying hairtail
1. Prepare the required ingredients.
2. Take the fish to the head and tail, wash and cut into sections, and marinate with salt, pepper, ginger and cooking wine for about half an hour.
3. Add proper amount of water to flour to make batter.
4. Pour the oil into the pot and burn the oil to 60% to 70% heat.
5. Hold hairtail with chopsticks and stick batter on both sides. (you can also just make all the flour, depending on your preferences. )
6. Put in the hairtail section, wait for the batter to solidify, and then turn it over.
7. Put hairtail in batches and fry together. When both sides are golden yellow, you can take them out.
Cooking 1. Scales of hairtail need not be scraped. Experts have said that the silver scale on the surface of hairtail is a particularly high-quality fat with high nutritional value, which contains a lot of lecithin and a variety of unsaturated fatty acids, and is said to have anticancer components.
2, the batter should not be too thick, just hang it.