Sweet and sour carp is a traditional dish made of carp in Jinan, Shandong Province. It is one of the representative dishes of Shandong cuisine. Golden color, tender outside and sweet inside, sweet and sour.
It is said that this dish originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. When I was in Henan, I formed sweet and sour fried fish, carp baked noodles and other dishes. According to "Dream in Tokyo", in the Northern Song Dynasty, the roasted carp noodles were popular in the market, and the fish was purplish red, soft and delicious. The baked noodles are as thin as hair, fluffy and crisp.
Carp not only has high protein content, but also has good quality. The digestibility of carp can reach 96%, which can supplement essential amino acids, minerals, vitamin A and vitamin D; The fat of carp is mostly unsaturated fatty acid, which can lower cholesterol well.
Next, I'll introduce you to the home cooking method of this sweet and sour carp, and learn never to go to a restaurant again!
Fried carp in sweet and sour sauce
1. First, we prepare a carp, knock it off, scrape the scales, remove the internal organs and clean it. Then cut a few knives on both sides of the fish, don't cut through when cutting, and cut to the fish bone.
2. Put 2g of salt, 2g of pepper, a small piece of cooking wine 10g and ginger into a pot, shred, cut water chestnut into pieces, evenly spread the juice on the fish, and marinate for10min to remove the fishy smell from the fish.
3. A few pieces of garlic, beaten hard, cut into minced garlic, a piece of ginger, and cut into Jiang Mo for later use.
4. Prepare a large pot, beat in an egg white, grab two handfuls of starch and one handfuls of flour, and the ratio of starch to flour is 2: 1. Add 5 grams of vegetable oil and a little water, and add water several times until the powder is stirred into a paste that can be drawn.
5. Then take out the pickled carp and sprinkle with a layer of dry starch. Dry powder can absorb the water on fish, so it is not advisable to remove the pulp when hanging paste, and put it into the prepared batter so that the surface and cracks of fish are evenly wrapped with batter for later use.
6. After the ingredients are ready, we start frying fish. Add an appropriate amount of vegetable oil to the pot, and when the oil is heated to 50% and the oil surface smokes slightly, hold the fish head and tail, put the fish body in the oil pot and soak for 3 minutes to set the carp.
After 7.3 minutes, the carp has been finalized. All carp are immersed in the oil pan and fried for another 5 minutes. During this period, the fish is often turned over and hot oil is poured on the exposed part to make the carp evenly heated and cooked.
After 8.5 minutes, the carp was thoroughly fried until the surface was golden. Remove the fish from the pot and control the oil.
9. Next, we prepare sweet and sour juice, add a little water to the pot, add 20 grams of white sugar, 20 grams of white vinegar 10, and 20 grams of tomato sauce, quickly stir to melt the tomato sauce, and then add 1 g of salt to taste.
10. Pour the chopped ginger and garlic, pour a little water starch, turn on the fire to collect the thick soup, add 5 grams of Ming oil to brighten the color, and then turn it over and take it out.
1 1. Pour the prepared sweet and sour juice evenly on the fish, put it on a plate and garnish it with a little coriander.
Well, this sweet and sour carp with crispy outside and tender inside is ready, and friends who like it will try it quickly!
Pay attention to punk. There are simple and practical home-cooked dishes for your reference every day. See you next time!
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