So, I have eaten all kinds of crucian carp. Now that I have grown up, I like cooking very much. Besides, I also like to go fishing. I catch crucian carp most in rural fish ponds, so I am familiar with the way of eating crucian carp.
If it is a small crucian carp, it is the kind of crucian carp that is more than ten centimeters. The best way for these small crucian carp is to fry them. Deal with crucian carp first. If it is fried, it must be fresh and cannot be frozen in the refrigerator. Then after processing, it is pickled, cooking wine, salt, onion, ginger, garlic, chicken essence and other seasonings for half an hour. Then wash it, then heat the oil in the pot, and then put the fish in and fry it. Of course, in order to keep the fish crisp and tender, it can be wrapped in raw flour and fried in a pot. Small crucian carp is suitable for frying and can be eaten together without worrying about fishbone.
If it is a little bigger, it is soup. Crucian carp soup is also very nourishing and has high nutritional value. If you make crucian carp soup, you should also choose fresh fish. The taste of frozen fish will still be much worse.
Deal with the crucian carp first, and then fry it in the pot for a while, which is not long. Just fry it until it is a little yellow, and then cook it in water. Be sure to wait until the soup is boiled before adding seasoning, salt, chicken essence, onion and garlic. Finally, add tofu and stew for a while. Finally, if you put some perilla, it will definitely taste the best.
Braised pork, braised pork, scallion and simmered soup are not much to say. There is a lot of information on the internet, which can be obtained as soon as you look it up.
Name two special ones.
First, salt and pepper crucian carp.
Fish should not be too big, too small to become hairy fish, always about two or three, easy to taste, crisp and thick fried.
Clean the stomach and cheeks and keep the scales. Do more at a time, twenty or thirty, otherwise it's a pity to waste oil.
Take a cauldron as a marinade, pour in cooking wine, white vinegar, salt, prickly ash and wild pepper, add onion and ginger slices, and rub vigorously to destroy the fiber and taste. If there is more white vinegar, the fish bones will be soft and there will be no sour taste after frying.
Add crucian carp, and don't fish in the marinade. Marinate for three to four hours.
Take the fish out, spread it in a bamboo plaque, or hang it with cotton thread and dry it in the shade. Be sure to dry yourself. I can't wait to dry it with paper.
Heat the oil pan to 80% heat and smoke. One fish after another. Don't be greedy once. Every fish should have room to roll in the oil.
When I saw the bubbles getting smaller and smaller and the sound getting smaller and smaller, the fish surfaced and became golden and crisp. I fished it out with a colander for later use.
When the oil temperature rises again, add the fish and grab the crispy oil for the second time for about 30 seconds.
With salt and pepper, seven feet meters is great, salty and crisp, with crisp bone spurs and excellent wine fragrance.
Second, crispy braised crucian carp.
What I learned from Ms. Liu Fang, a gourmet from Taiwan Province Province, should be Shandong cuisine. Please consult Fang Jia.
The process of picking up pickled crucian carp is similar to that of salted crucian carp, except that white vinegar can be reduced, because it will be added later when stewing.
Prepare a big casserole, spread green onions, green onions, a layer of sea knots and a layer of crucian carp on the bottom, and then spread them layer by layer from green onions. Generally, a large casserole can be spread for at least four or five layers.
Leave a hole the size of a coin in the middle of the casserole.
Sit on the fire, pour in the marinade, then add water, cooking wine, good soy sauce, sugar and white vinegar until the main ingredients are gone.
Bring to a boil, skim off the foam, turn to the lowest heat and simmer slowly.
Turn off the fire after four or five hours, do not turn over, and cool naturally.
This is a cold dish, or an appetizer, and a good dish with wine. Crucian carp bone spurs are soft and can be eaten by old people and children.
The sweetness of onions is incredible.
Crucian carp is the most common fish in our daily life. Carassius auratus is fresh and tender, with high protein content, but the price is cheap. So I often board the table of ordinary people. There are many ways to eat crucian carp, such as braising, stewing soup, frying and cold salad. I like to eat fish, especially cold crucian carp with Sichuan flavor. Now I want to share this recipe with you.
Two crucian carp: about 500 grams (cold crucian carp should be more than half a catty, Mao Mao has less thorns and tastes better)
Prepare the materials
Ginger: (appropriate amount, cut into Jiang Mo, a small number of slices)
Garlic: (appropriate amount, cut into minced garlic, a small amount of slices)
Scallion: (appropriate amount, cut into chopped green onion)
Onion: (small amount, shredded)
Leek: (appropriate amount, cut into minced leek)
Red millet pepper: (appropriate amount, cut into rings or chopped)
Green pepper: (appropriate amount, cut into rings or chopped)
Sichuan-style cooked Chili oil: (appropriate amount)
Laoganma sauce: (in moderation, it tastes better when chopped with a knife)
Steamed fish and soy sauce: (appropriate amount)
Light soy sauce, soy sauce, vinegar, sugar (appropriate amount)
Salt, chicken essence, monosodium glutamate, pepper (a little)
Zanthoxylum bungeanum oil (appropriate amount)
Cold crucian carp practice
pickled vegetables
Wash the crucian carp, put a flower knife on each side of the crucian carp, and add appropriate amount of salt, pepper, cooking wine and onion leaves for pickling 10 minute. It is very important here that the onion leaves in the onion juice are squeezed out and smeared on the fish, which can better remove the fishy smell of the fish.
working methods
(1) Put the salted fish in a dish, put a little shredded ginger, shredded onion and garlic on the fish body and belly, and steam the fish with a little soy sauce. Steam in a steamer for 8 minutes. Personally, I like steamed fish, some of which are boiled. I feel that steamed fish is much more delicious than boiled fish, and the nutrients are not easy to lose.
(2) When steaming fish, we use bowls to adjust the juice. Add appropriate amount of Jiang Mo, minced garlic, millet pepper rings, green pepper rings, cooked Chili oil, Laoganma, soy sauce, vinegar and sugar. A little salt, chicken essence and monosodium glutamate, and a little pepper oil. Stir well.
(3) Take the steamed fish out of the pan, pour the juice evenly on the fish and sprinkle with chopped leeks. Heat a little oil in the pot, pour it on the juice, stimulate the fragrance of the juice, and finally sprinkle with chopped green onion, which is delicious.
The cold crucian carp made in this way is tender, spicy and delicious.
There are too many cooking methods for crucian carp, such as braising in soy sauce, frying in oil and cold salad. But Cantonese people think crucian carp in soup is the best! Crucian carp essence is blended into soup, which is nutritious and delicious! The most important thing is that you can taste it in three simple steps ~
Ningshen anshen decoction
The umami taste of crucian carp is matched with the sweetness of radish and corn, and the creamy soup base makes you feel full of blood and blood, and your face is a few degrees white ~ Plus lotus seeds have the function of nourishing the heart and calming the nerves, which is suitable for people who suffer from insomnia in summer!
Ingredients: lotus seeds, lilies, carrots, corn, ginger and crucian carp.
Exercise:
1. Remove the core of lotus seeds, add lily, carrot and corn and cook for half an hour;
2. Fry the crucian carp with ginger slices until golden on both sides, and then put it into the soup;
3. Boil the soup to milky white, add some chopped green onion to increase the aroma, and you're done!
Want to make more Cantonese soup? Poke my head with your finger ~
I am an energetic girl who has been keeping in good health for six years, from being a "medicine jar" to being energetic today. Pay attention to me, don't step on thunder, and share the most practical and useful knowledge of healthy food with you!
Carassius auratus is mostly wild and rarely cultivated. It is a kind of freshwater fish with strong adaptability to the environment. Generally grows in reservoirs, ponds, canals, lakes and so on. As long as there is water, it has a chance to survive.
Crucian carp contains a lot of protein. Its meat is delicious, tender and easy to digest and absorb. It has great effects on nephritis, hepatitis, chronic bronchitis, hypertension, cardiovascular and cerebrovascular diseases, and can be eaten for a long time.
First of all, buy fresh crucian carp, preferably more than 250 grams each. Crucian carp itself has many spines, because the number of big fish and small fish spines is the same, so it is better to make the soup bigger. Remove the internal organs of the killed fish, scrape off the scales and clean them for later use.
Start a hot pot, add a little oil to the pot, and fry crucian carp at 70 degrees until both sides turn yellow. At the same time, prepare boiling water, pour it into the pot and dye it white immediately. Add the prepared seasoning, onion ginger, cooking wine, medlar and pepper (a little), and continue to stew for about 15 minutes, and a thick white soup will appear in the pot. Turn off the fire, add a little salt, and add some coriander powder (coriander can be added or not) when you take out the pot.
Most suitable for spleen and stomach weakness, postpartum lactation, nourishing and disease prevention, beauty beauty.
Prepare crucian carp, the bigger one, kill the fish, wash it, cut several paths on the fish with a knife, and prepare onion, ginger, garlic and millet spicy.
Heat the oil in the pan, put the crucian carp in the pan, fry until both sides are slightly yellow, and take out. If you wipe the pot with ginger first, you can prevent the pot from sticking. Stir-fry onion, ginger, garlic and millet, put the fish together, add appropriate amount of water, add soy sauce, white sugar, cooking wine, five-spice powder and salt at the same time, about 15 minutes, collect juice over high fire, turn off the fire, put on a plate and sprinkle with coriander.
(3) the practice of frying small crucian carp;
Fried crucian carp is a relatively simple dish made of small crucian carp. It's the best food on the market and it's cheap. First, clean the fish, pick them clean and scrape off the scales. You can also remove the fish head (cut it off with scissors), put it in a basin, add salt and cooking wine, marinate for ten minutes, and control the water for later use.
Heat the oil in the pot to 70% heat, add the marinated fish, fry the fish until golden brown, dry the meat, bones and thorns, and take them out with a hedge to control the oil. Then put it into the pot for the second time, continue to fry until crisp, take it out and put it on the plate.
Rinse the materials, peel and wash the ginger, cut it into ginger foam, put it in a bowl, add vinegar, and make it into a suit. It can also be made of garlic, peeled, mashed into garlic in a garlic mortar, and added with vinegar, which tastes very fresh.
This way of eating is cheap, crisp, fragrant, sour and refreshing.
I am a food expert of 100 million grandma, thank you for your attention!
After buying crucian carp, you can choose crucian carp soup to fry crucian carp and braised crucian carp! I choose to make braised crucian carp, because it's really delicious! The taste is mellow! Kill a live carp and wash it. Those who like to eat fish bubbles and caviar can stay. Put a flower knife on both sides of the fish, put oil in the pot and a little salt in the bottom of the pot, so that the fish will not touch the pot and fry until both sides are golden! Add chopped garlic, Jiang Mo and millet pepper (if you don't eat spicy food, you can skip it. There are many choices of peppers, such as garlic Chili sauce and spicy Chili sauce! Choose Chili sauce to cook, so that the fish soup is the right color! Sprinkle with yellow wine, add water, and never eat crucian carp! Add salt, soy sauce and vinegar, cover the pot, and cook slowly over low heat, not over high heat! When the soup is only half of the fish, change the fire and add chicken essence! Collect the soup! The home version does not recommend collecting juice with water, just sprinkle chopped green onion on the plate! It's simple. There is wood
Let's not talk about killing fish and handling.
Accessories preparation: dried Chili, coriander, onion, ginger and garlic.
Seasoning: oil, salt, soy sauce, chicken powder, sugar, black vinegar, cooking wine.
Practice: Chop garlic, cut onion into oblique sections, cut onion into beads, chop coriander, slice ginger and cut dried pepper into sections for later use.
Stir-fry scallion, minced garlic and ginger slices in a hot pot, then stir-fry crucian carp with slow fire (remember to turn it over), add a little salt and soy sauce, and slowly fry black vinegar on both sides with medium fire (you can smell the fragrance at this time), add cooking wine, sugar and appropriate amount of water, cook with strong fire until the soup boils, add appropriate amount of dried pepper and chicken powder, cover the pot and stew for 2 minutes. Very delicious!
How's it going? Is it simple? Seasonings and accessories are available at home. I hope you will like them!
You can choose crucian carp soup to fry crucian carp and braise crucian carp! I choose to make braised crucian carp, because it's really delicious! The taste is mellow! Kill a live carp and wash it. Those who like to eat fish bubbles and caviar can stay. Put a flower knife on both sides of the fish, put oil in the pot and a little salt in the bottom of the pot, so that the fish will not touch the pot and fry until both sides are golden! Add chopped garlic, Jiang Mo and millet pepper (if you don't eat spicy food, you can skip it. There are many choices of peppers, such as garlic Chili sauce and spicy Chili sauce! Choose Chili sauce to cook, so that the fish soup is the right color! Sprinkle with yellow wine, add water, and never eat crucian carp! Add salt, soy sauce and vinegar, cover the pot, and cook slowly over low heat, not over high heat! When the soup is only half of the fish, change the fire and add chicken essence! Collect the soup!
Crucian carp is a very delicious freshwater fish with rich nutrition and fresh meat. The cooking methods of crucian carp are also varied, and the delicious meat quality of crucian carp determines that it is delicious to cook.
Here I recommend two practices that I think are the best:
1. Braised crucian carp. The soul of braised crucian carp is to have Chili. My favorite is to put fresh line peppers or small red rice peppers. Ingredients: 800g fresh crucian carp, three fresh peppers, a little garlic cloves, a little ginger, a little shallots, a little sugar, a little soy sauce, a little old vinegar cooking wine and a proper amount of salt.
First, pour an appropriate amount of oil into the pot and heat it (heating as much as possible can reduce the situation of sticking to the pot when frying fish). After heating, fry two crucian carp in the pot, pay attention to control the heat, and slowly fry until the fish are slightly yellow on both sides. After the fish is fried, add ginger, garlic, cooking wine vinegar, white sugar and green pepper in turn, then add appropriate amount of water to cover the pot and simmer for 5 minutes. Finally, add salt and shallots, keep a small amount of soup in the pot to the plate, and a delicious braised crucian carp is ready.
Second, crucian bean curd soup. Ingredients: 800 grams of crucian carp, 500 grams of tofu, a little ginger slices, a little shallots, boiled in boiling water for later use, cooking wine, sugar and salt. First, put an appropriate amount of cooking oil in the pot, heat it, add crucian carp, stir-fry for a while, then pour in boiling water, add tofu, ginger cooking wine and white granules, cover and cook until the soup is milky white, add salt and onion, and take out the pot.
Radish and crucian carp soup, which is popular with the public.
Ingredients: 800g fresh crucian carp.
Accessories: 500g of ginger and 50g of white radish.
Seasoning: rice wine, salt, sugar and pepper.
Practice: 1. Cool the oil in a hot pan, and slowly fry the slaughtered fish until golden on both sides. "Don't move the fish too early, it's easy to break the skin" and put it aside after frying. 2. Wash the pan with a little oil, stir-fry the ginger slices, add water, bring to a boil, add the fried fish, add a proper amount of rice wine to remove the fishy smell, skim off the floating powder, add radish strips and simmer for half an hour.