Belong to gourmet

Shandong cuisine

trait

The fish's tail has wings, the color is like amber, the outside is burnt and the inside is tender, and it has a unique crisp, sour, sweet and salty flavor.

raw material

Carp1000g. Ginger 10g, onion 15g, minced garlic 10g, refined salt 5g, soy sauce 10g, sugar 40g, vinegar 40g, clear soup 150g, wet starch 60g, peanut oil 100g.

manufacturing process

Scaly bearded fish, eviscerated, eviscerated, cheeks removed, washed, cut straight (1.5cm deep), and then obliquely cut (2.5cm deep) into knife flowers every 25cm. Then lift the fish tail to open the knife edge, sprinkle refined salt into the knife edge to marinate it slightly, and then spread wet starch evenly on the whole body and knife edge of the fish. Put peanut oil in the pot. When the fire is medium to 70% hot (about 175℃), put the fish tail into the pot and cut the hole. Hold the fish with a spatula to avoid sticking to the bottom of the pot, fry for 2 minutes, push the fish to the side of the pot, and the fish will be ready. Then fry the fish back down for 2 minutes, then lay the fish flat and press the fish head into the pot for 2 minutes. When all the fish are fried to golden brown, take them out and put them on a plate. Leave a little oil in the pot. When the heat reaches 60% (about 150℃), add onion, ginger, minced garlic, refined salt, soy sauce, clear soup, white sugar and fire, add wet starch, stir well, cook vinegar to make sweet and sour juice, and quickly pour it on the fish.

Step 2 scald carp

Belong to gourmet

The most delicious food

trait

raw material

Ingredients: carp 500g, onion 25g, ginger 2 slices, wine 3 tablespoons, vinegar 2 tablespoons, soy sauce 4 tablespoons, sesame oil 2 tablespoons, 1 small bowl of oil, 1 tablespoon of sugar.

manufacturing process

1, onion 250g, washed, dried for later use, carp cut open and washed. Mix wine and sugar, marinate for half an hour, and turn it up and down.

2. Heat a small bowl of cooking oil 1 in the pan, fry the fish in the oil pan, take another pan, and spread a layer of carp onions until the fish and onions alternate. Finally sprinkle with shredded ginger. 3. Pour all the seasonings of the soaked fish into the pot, add the lid, put it on a slow fire for 40 minutes, and finally pour the sesame oil, then serve.

Introduction of dry roasted carp:

Raw materials: fresh carp, cooked fat lean meat, salt, monosodium glutamate, pepper, cooking wine, Pixian watercress, soy sauce, ginger, garlic, onion, sesame oil, cooked vegetable oil and fresh soup.

Methods: 1. Wash the carp after primary processing, insert a flower knife on the back of the carp, season with salt, cooking wine, ginger and onion 15 minutes, fry in oil until the skin is hard and golden, and take out. Cut the fat lean meat into granules. 2. Put oil in the pot, stir-fry the watercress and color it, add fresh soup to boil, add ginger, garlic, fish, pepper, soy sauce, cooking wine and fat lean meat, cook the fish on medium and small fire, put the fish in a plate, add chopped green onion and sesame oil to the soup in the pot, and pour it on the fish. Features: salty and slightly spicy, and the fish is moist.

Braised grass carp

Ingredients: grass carp

Accessories: pork tenderloin and mushrooms.

Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.

Exercise:

1. Clean grass carp, cut the fish into "well" shape, wrap it in salt and marinate for a while, wash onion, ginger and garlic and cut into powder, wash mushrooms and shred pork tenderloin;

2. Put a lot of oil in the pot. When the oil is 60% hot, fry the whole fish in the pot until both sides are golden, and drain the oil;

3. Ignition in the pot, leaving residual oil in the pot, adding chopped green onion, Jiang Mo, minced garlic, shredded mushrooms and shredded pork, stir-frying, adding salt, chicken essence, sugar, grass carp, soy sauce, pepper and sesame oil, stewing for a while, and taking out.

Features: strong color and fragrance.

Tip of the day: In the process of cooking fish, try to reduce the turning. In order to prevent the pot from being smashed, you can gently shake the lid, so that the fish is not easy to break.

Sliced grass carp in tomato sauce

It is characterized by bright red color, tender meat and sweet and sour taste.

500g grass carp and 50g tomato sauce. The auxiliary materials are citric acid, Shaoxing wine 10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.

manufacturing process

1. Select fresh grass carp slices and cut them into thin slices with the thickness of 1 cm. Mix well with Shaoxing wine and refined salt, and dissolve citric acid with proper amount of water.

2. Heat the oil pan to 60% heat, and then fry the fish until it is yellow.

3. Put a wok on a medium fire, heat 50 grams of cooked vegetable oil to 30% heat, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push evenly, then add fish fillets and wrap them in tomato juice evenly, and serve from the pan.

Grass carp tofu

The basic materials are grass carp 1 (500g), two pieces of tofu, a little salted potherb mustard, green garlic and lard.

Seasoning: soy sauce, cooking wine, broth, sugar.

Practice: 1. Grass carp is scaled and viscera removed, washed and cut into three sections. Wash potherb mustard and cut it into small pieces, and put it in a bowl with grass carp segments.

2. Cut the tofu into cubes 4 minutes long, 4 minutes wide and 4 minutes thick, and put them in another bowl.

3. Wash the green garlic and cut into sections.

4. Add lard to the pot and heat it. When the oil smokes, put the fish pieces and mustard in, then add cooking wine, soy sauce, sugar and broth to cook.

5. After the soup is boiled, add tofu, then boil the soup and simmer for five or six minutes. When tofu floats, add green garlic and cooked lard.

Braised fish in vinegar

Features red and bright color, fresh and tender meat, sweet and sour.

The raw material is grass carp 300g. Shaoxing wine 15g, Jiang Mo 1g, soy sauce 30g, vinegar 25g, wet starch 25g, sugar 30g and a little pepper.

In the production process, cut the fish into three tiles, cut a knife (as deep as bone) in the middle of each fish, and wash it. Put the wok in medium heat, add 500 grams of water and bring to a boil. Put the fish pieces into the pot and cover the pot. Uncover the lid for about 3 minutes, leave 75g of soup in the pot, add Shaoxing wine, soy sauce and Jiang Mo for soaking, take out the fish pieces, drain the soup, and plate. Add sugar to the soup in the pot, boil it, then cook vinegar, thicken it with wet starch, pour it on the fish pieces, and serve with pepper.

Creamy grass carp

Raw materials:

Grass carp 1, a little cream juice, a little shredded cheese.

Composition:

Fresh seasonal vegetables, flour, salt and pepper.

Exercise:

1. Grass carp is scaled and boned, and the meat is salted with salt and pepper.

2. Dip the salted fish in dry flour and fry in the oil pan until golden brown.

3. Put the fried fish code on the plate and pour in the cream juice. The fish head and tail don't need to be fried, just code it.

4. Bake the fish until the cream sauce on the surface changes color slightly, then sprinkle with shredded cheese and continue to bake until the cheese turns golden yellow.

5. Around the fish, fry seasonal vegetables in butter or eat them with cabbage rolls.

Fish soup ingredients:

Two crucian carp (freshly killed, moderate in size), three chives, several slices of ginger (according to the size and quantity of fish), appropriate amount of ginger juice, appropriate amount of aged vinegar, appropriate amount of salt, appropriate amount of sugar, appropriate amount of monosodium glutamate and appropriate amount of salad oil.

Production process:

1. When handling fish, all scales and fish bellies should be cleaned to avoid the fishy smell of soup;

2. After washing, smear appropriate amount of salt on the fish and marinate for ten minutes;

3. Wash and knot the shallots and cut the ginger into pieces;

4. Spread the ginger juice evenly in the pot (to prevent the fish skin from sticking to the pot), pour the salad oil and light it;

5. Oil should not be too hot. Turn off the heat, gently put the fish into the pot, and add ginger slices to adjust the fire.

6. Fry until the skin of the fish is slightly golden, and gently turn it over to slightly golden (pay attention to turning the pan during frying to make the fish fry evenly);

7. Turn off the fire, add cold water until the fish are submerged, add the prepared onion knots, and turn on the fire to boil;

8. Turn the fish over, then cook for five minutes, add appropriate amount of salt, continue to cook until the soup is milky white, add monosodium glutamate and cook for another two minutes.

9. At the same time, prepare the ingredients for dipping fish: pour a little old vinegar into the bowl, add a little salt, sugar and monosodium glutamate, and stir well;

10. Put the fish in a big bowl alone and the crucian carp soup in a soup bowl. Eat fish with ingredients and drink soup immediately.