A, crucian carp casserole:
Ingredients: 3 crucian carp, 200g magnolia slices, 2 boxes of boxed tofu, 200g fresh mushrooms. Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 3g of pickled pepper, 0g of monosodium glutamate15g, 20g of chicken essence, 3g of pepper and 20g of cooking wine.
Production method:
(1) Slice the magnolia into diamonds, box the tofu, divide it into seven parts, and divide the fresh mushrooms into two parts. Wash it and put it in a casserole for later use.
(2) Slice ginger, garlic, onion and soaked red pepper, and cut into the shape of "horse ears".
(3) Scales, gills and viscera of crucian carp are removed, fried in an oil pan until golden brown, and fished out.
(4) Put the wok on the fire, heat it with oil, add ginger and garlic slices, onion and pickled red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine and pepper, boil, skim off the floating foam, and pour into the pot to go on stage.
Second, douban crucian carp
The characteristic color is red and bright, the meat is tender, the taste is fresh and thick, and it is slightly sweet and sour.
Raw materials: 2 live crucian carp or 1 mandarin fish (weighing about 600g), 30g minced garlic, 50g chopped green onion, 20g Jiang Mo10g, soy sauce, sugar, vinegar, 25g Shaoxing wine, 5g wet starch15g, 2g refined salt, and fermented glutinous rice.
manufacturing process
1. Wash the fish, cut two knives on both sides of the fish body (the depth is close to the fish bone), wipe with Shao wine and fine salt and marinate slightly.
2, wok fire, oil burned to 70% heat, fish slightly fried. Leave 75g of oil in the pot, stir-fry Danxian watercress powder, ginger and garlic until the oil turns red, add fish and stock, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.
3. Put the original pot on the fire, thicken it with wet starch, pour vinegar, sprinkle chopped green onion and pour it on the fish. Note: fresh crucian carp or mandarin fish must be used as raw materials. The marinade should be thick when cooking, so that the fish can stick to the marinade and taste it.
Three, egg milk crucian carp soup
Soup: Carassius auratus 1 strip, 5 pepper grains, 20g of egg milk, 0g of ginger10g of onion10g, proper amount of salt and proper amount of chicken essence.
manufacturing process
(1) crucian carp after laparotomy, wash for later use.
② Put the crucian carp into 30% hot oil to remove the fishy smell of crucian carp.
③ Add appropriate amount of water and seasoning, and simmer for 40 minutes.
(4) Adding a little egg milk when cooking can make the soup white and thick and taste better.
Egg milk powder can be bought in the food market. If you want to be more convenient and nutritious, it is also a good choice to replace egg milk powder with milk.
Four. Preserved crucian carp with onion flavor
[Raw material] 1 crucian carp (about 400g).
[Seasoning] Rice wine and soy sauce 5g each, salt 0.5g, sugar 7g, pepper 0. 1g, monosodium glutamate 1g. 1 fennel, 1g sesame oil ginger juice, 10g onion, 25g soup, 500g essential oil (actual dosage is 25g).
[Operating procedure]
1. Wash crucian carp, cut off the head and tail, batch into two sections, cut into 5cm square pieces, and marinate with salt, ginger juice and wine. Cut the onion into long sections.
Heat the oil pan, add the fish pieces and fry them until they are fragrant outside and tender inside (need to be fried again).
3. Leave the bottom oil in the pot, add the shallots, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper and soup to boil, soak the fish pieces in the juice and drop the sesame oil, and serve.
[Feature Comment] Onions are delicious and fragrant. Baked crucian carp soaked in onion in juice has better taste and texture than the whole grilled crucian carp.
[Tips] You need to fry again, and the onions should be fried.
Five, crucian carp black bean soup
Ingredients: crucian carp 1, black beans 22, plum beans 22, peanuts 22, dried tangerine peel 1.
Crucian carp-regulating stomach, tonifying deficiency, eliminating dampness and benefiting water.
Black bean-contains protein, fat, sugar, vitamin B 1, nicotinic acid, etc. , can nourish blood and tonify deficiency, nourish and recuperate.
Eyebrow beans contain protein, which can nourish and relieve fever, induce diuresis and reduce swelling.
Peanut is rich in protein, fat, sugar, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus and iron. Can be used for treating malnutrition, spleen deficiency and weak stomach, and beauty beauty.
Pericarp-can regulate medicinal properties, ventilate and strengthen the stomach, eliminate phlegm and regulate qi, relieve cough, and also dispel cold and dissipate stagnation.
Exercise:
1. Wash black beans, plum beans and peanuts, soak them overnight in advance and drain them for later use.
2, crucian carp to dirty and scale wash. Soak the peel and remove the pulp. Put it aside.
3. Pour a proper amount of water into the pot, roll the water into the crucian carp and other materials, and simmer for 3 hours.
Tip: If you can, you'd better not add salt, because salt will accumulate water.
Six, papaya lotus seed pot crucian carp
This soup smells sweet, and has the effects of clearing heart, moistening lung, strengthening spleen and benefiting stomach. It is a refreshing soup in dry season in autumn and winter, and it is also suitable for nourishing after common diseases are cured.
Materials: papaya 500-600g (about 1), lotus seed 20g, plum bean 20g, crucian carp 1-2 (about 500-600g).
Papaya is flat and sweet, and has the functions of clearing heart, moistening lung, strengthening stomach and strengthening spleen. Generally, as a soup for female lactation, immature papaya is used. Now it is used to make soup for moistening lung and strengthening stomach, using mature papaya. Mature papaya is a kind of fruit with good color, fragrance and taste, and is known as "the king of fruits in Lingnan". Whether it is used for fruit or soup, it is considered as a good product to moisten the heart and lungs among the people. Lotus seeds are flat, sweet and astringent, enter the heart, spleen and kidney meridians, and have the functions of nourishing the heart and kidney, strengthening the spleen and astringing the intestines. "Compendium of Materia Medica" records that it can "care for the heart and kidney, thicken the stomach and intestines, strengthen the bones and muscles, make up the deficiency and benefit the eyes and ears"; Plum beans are flat in nature and sweet in taste, and enter the spleen and kidney meridians, which has the functions of regulating middle energizer, strengthening spleen and benefiting stomach. Meng Ao, a famous doctor in the Tang Dynasty, thought it could "replenish the five internal organs, adjust the middle energizer and help the twelve meridians". Carassius auratus is flat and sweet, enters the spleen, stomach and intestine, and has the function of invigorating spleen and tonifying deficiency. According to "Rihuazi Materia Medica", it can "warm the middle warmer to reduce qi and make up for deficiency". When all the materials are used together, it will be moist and beneficial to the lungs, spleen and stomach.
Cooking:
Firstly, the crucian carp is washed, slaughtered, the intestines are removed, and the crucian carp is slightly fried with slow fire until it is slightly yellow; Wash lotus seeds and plum beans together and soak them in water for a while; Wash papaya, peel it, cut it into pieces, then put it into a clay pot, add 2500ml of water (about 10 bowl of water), first boil it with strong fire, then simmer it for 2 hours, and add a proper amount of salt and a little oil. This amount can be used 3-4 times. Papaya, lotus seeds, plum beans and crucian carp can all be mixed with soy sauce for dinner.
Seven, tofu crucian carp
Ingredients: 2 fresh crucian carp (about 400g), rapeseed oil 200g, tofu 1, Pixian watercress100g, red pepper powder 50g, pepper powder10g, pepper 5g, ginger 20g and garlic10g.
Production method:
1. Scaled crucian carp, slaughtered and washed, three-diagonally cut on both sides of the fish body, and a little salt for use; Pixian watercress is finely cut with a knife; Wash ginger and cut into nail slices; Cut garlic into small pieces; Wash garlic seedlings and cut into sections.
2. Cut the tofu into long cubes with a length of 6 cm, a width of 3 cm and a thickness of 1 cm, put it in boiling water for 5 minutes, and move it to low heat for later use.
3. Add 50g oil to the wok and heat it to 60% heat. Then fry the crucian carp on both sides and take the pan. Clean the wok, add 150g oil and heat to 50% heat. Add Pixian watercress, ginger slices, garlic slices, pepper and Chili powder to make it smell like red oil in the south. Add soup, fish, tofu, cooking wine, monosodium glutamate and garlic sprout. Take out the fish with chopsticks and put it in a big pot. Thicken the pot with bean powder, then pour the tofu on the fish noodles and sprinkle with pepper powder to serve.
Features: Fresh fish, hot and tender tofu, spicy and delicious.
There are several models:
Name of dish: Crucian Carp with bean jelly
Features: bright red color, spicy taste, rich fragrance, delicate fish and simple shape.
Raw materials: fresh crucian carp 1 piece (about 750g). 250g of white bean jelly. Cooking wine 15g, lean pork fat 200g, salt 5g, red oil 15g, lobster sauce 10g, garlic paste 5g, bean sprouts 10g, chopped green onion 5g and pepper oil 5g.
Exercise:
① Carve 3 knives on each side of the clean crucian carp, and apply cooking wine and refined salt. Take a bowl, wrap the fish in lean pork fat, put it in the bowl, add onion, ginger and pepper, and steam for 15 minutes until cooked.
(2) Cut the onion, cut the sprouts and celery into pieces, and put the garlic and lobster sauce into a bowl. Pepper oil, pepper oil, monosodium glutamate and sesame oil are paired to extract juice.
(3) Cut the bean jelly into 3 cm square cubes, boil it with clear water, take it out, drain it, and pour it into the sauce and mix well.
(4) Take out the steamed fish, uncover the thin pig fat, put it in a plate, pour the mixed bean jelly and sauce on the fish, and sprinkle with coriander.
Name of dish: Carassius auratus with watercress
Features: bright red color, tender meat, fresh and thick taste, slightly sweet and sour.
Raw materials: 2 live crucian carp (weighing about 600g), 30g garlic, 50g chopped green onion, 65438 soy sauce, 25g Shaoxing wine, 2g wet starch15g salt, 40g Pixian watercress, 300g stock and 500g cooked vegetable oil.
Exercise:
1, wash the fish, carve two knives on each side of the fish (the depth is close to the fish bone), smear Shao wine and fine salt to marinate slightly.
2, wok fire, oil burned to 70% heat, fish slightly fried. Leave 75 grams of oil in the pot, stir-fry the watercress, ginger and garlic in Danxian until the oil turns red, put the fish and stock on low heat, add soy sauce, sugar and salt, and cook the fish and put it on a plate.
3. Put the original pot on the fire, hook the wet starch, pour the vinegar, sprinkle the chopped green onion and pour it on the fish. Note: fresh crucian carp must be used as raw material. The marinade should be thick when cooking, so that the fish can stick to the marinade and taste it.
Name of the dish: dry-roasted crucian carp
Features: Brown, spicy and tender crucian carp.
Ingredients: 2 live crucian carp (about 75g), peanut oil 150g, refined salt 2g, vinegar 6g, soy sauce 2g, sugar 8g, cooking wine 8g, pepper noodles 1g, soy sauce 50g, Chili sauce 6g, onion 10g, garlic 15g.
Exercise:
1. Scales, gills and internal organs of crucian carp are removed, after washing, a few knives are obliquely carved on both sides of the fish, and they are marinated with 3g cooking wine, 1g soy sauce and 1g pepper noodles 15min.
2, green onions, garlic, ginger cut into sections.
3. Heat the wok, add peanut oil, heat it, put the fish in the wok, and fry until one side is fried with Huang Shi, and then fry the other side. Take out the oil control after frying.
4. Put peanut oil in a wok, put Jiang Mo, minced garlic, soy sauce and Chili sauce in a wok, stir-fry evenly, add cooking wine, salt, soy sauce, sugar, monosodium glutamate, pepper noodles and 400 ml of water, add crucian carp, cover the lid, and simmer for 20 minutes with low fire, and add chopped green onion, sesame oil and vinegar to collect juice.
Name of the dish: Clam crucian carp
Features: delicious and original.
Raw materials:
Raw materials: live crucian carp 1 strip, about 6 Liang, live clams 6 Liang, cooked ham, bamboo shoots, water-borne mushrooms, green leafy vegetables, etc. Seasoning: Shaoxing wine, pepper, refined salt, etc.
Exercise:
1. Carve a few knives on the clean crucian carp back. Boil the seasoning, onion, ginger slices and bamboo shoots in a clear water pot, and then simmer.
2. Cook the clams in a clear water pot, boil the wine, open the shell, take them out and put them in a soup pot.
3. Pour the cooked clam soup into the crucian carp soup, add mushrooms, cooked ham slices, green leafy vegetables and seasonings to boil, pour into the clam soup basin, put the cooked crucian carp, and put bamboo shoots, cooked ham slices and mushrooms on it.
Name of the dish: Crucian carp with strange taste
Features: crisp bones and loose meat, warm stomach and scorch, dispel dampness and dispel wind, and the smell is attractive.
Raw materials: 10 fresh crucian carp (about 500g), with appropriate ingredients.
Exercise:
1. Wash the scales, gills and viscera of live crucian carp, then mix with 5g of ginger, onion, seasoning, wine, refined salt and vinegar for seasoning and stir-frying.
2. Melt sesame sauce with soy sauce, add sugar, vinegar, monosodium glutamate, pepper noodles, Chili oil, cooked sesame seeds and sesame oil to make a flavor juice, and then mix well with crispy crucian carp to serve.
Name of the dish: Crispy Crucian Carp
Features: delicious color, tender fish, crisp thorns and special taste.
Raw materials:
Materials: small live crucian carp (the best length is about 10 cm) 1 kg, onion 600 g.
Seasoning: sesame oil 120g, sugar color 30g, rock sugar powder 60g, white sugar 100g, spiced powder 3g, cinnamon, pepper, aniseed, clove, cardamom 6g, cooking wine 120g and aged vinegar 120g.
Exercise:
(1) Remove the gills and scales of crucian carp, cut a small mouth about 2 cm long along the belly of the fish under the gills, take out the internal organs (be careful not to break the gallbladder), and rinse it with clear water.
(2) Cut the onion into sections with the length of10cm. Mix soy sauce, old ester and cooking wine together to make seasoning water.
(3) Add one room of ribs to the casserole, then spread a layer of ginger slices and sprinkle with spices such as cinnamon, pepper, aniseed, clove and cardamom. Then put the fish head on the edge of the pot, centrifuge the bar code into a neat circle (leave a hole in the middle to form a chrysanthemum shape), and sprinkle with spiced powder. Cross-code a row of fish in the middle, cover the holes, sprinkle with a layer of spiced powder, and code the onion into chrysanthemums. Pour white sugar and rock sugar powder into the middle of the onion section, evenly pour the sugar color of sesame oil on the onion section, and add more than half of seasoning water.
(4) Move the casserole into the fire and boil it. Cover with a slightly smaller porcelain dish and simmer slowly. When simmering, let the soup boil around the porcelain plate. If the soup doesn't come, you must add some seasoning water. According to this method, gradually add all the remaining seasoning water (about 8 ~ 9 hours) and the fish can be simmered.
(5) Then uncover the porcelain plate and air it for 6-8 hours. Take out the chopped green onion first, and then carefully take out the fish (pay attention to keeping the fish shape intact). When eating, put a small amount of onion on the fish and pour the original soup.
Name of the dish: dry fried small crucian carp
Raw materials: live crucian carp.
Practice: Each live crucian carp is about two and a half pieces, cut open from the back, washed with abdominal impurities, and gilled. Sprinkle a little salt and mix well, marinate for five or six minutes, and add a little flour or starch for later use.
Heat the pot on the fire first, and then pour the oil. When the oil is 80% hot, put in the small fish. Because the fish is small, it should be turned frequently to prevent the pot from burning. When the fish turns to yellow stone, it can be cooked.
Huo crucian carp hotpot
Raw material preparation: live crucian carp is 30 cm long, spinach 100g, tender cabbage 100g, and vermicelli is 200g.
Seasoning selection: salt 15g, monosodium glutamate 6g, sugar 8g, balsamic vinegar 50g, onion 20g, Jiang Mo 50g, cooking wine 15g, pepper noodles 3g and clear soup 2g.
Production and use process:
1. Slaughter live crucian carp, wash it, blanch it with boiling water, take it out, rinse it, and put it in a hot pot.
2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is boiled in water. Put two dishes and a powder together in the hot pot.
3. Add soup to a hot pot, ignite, boil, heat lard with a tablespoon, and put it into a hot pot.
Salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine, pepper noodles, etc. Into the hot pot. Boil the hot pot and serve.