Method 1
Oil-splashed carp
Oil spill carp cuisine: home cooking
Efficacy: edema prescription, diuretic prescription, nourishing prescription and health care prescription.
Technology: oil explosion
Making material
Ingredients: 300g carp.
Seasoning: green onion 10g, soy sauce 10g, and vegetable oil 50g.
Production method:
1. The carp is slaughtered and washed;
2. Cut the carp back several times with an oblique knife and steam for 8 minutes;
3. Take it out and evenly add chopped green onion;
4. Heat the oil in another pot, and pour the soy sauce after the oil is hot;
5. Weigh the heat and pour the oil on the fish.
Pour a small amount of cooking wine, beer and white wine into the plate and spread with shredded onion and ginger. Put the fish on it, and then sprinkle some shredded onion and ginger on it. It can be steamed in a microwave oven or a steamer. /kloc-take it out after 0/0 minutes, take out the fish, and don't shred the onion and ginger. Heat the pan, put the oil, and put the onion and ginger into the wok. After the fragrance explodes, add cooking wine, soy sauce and boiling water to heat. After the soup in the pot is boiled, pour the soup on the fish and pay attention to it evenly.
Production skill
This dish is more suitable for grass carp or perch, and carp has more thorns.
Method 2
Ingredients: a carp, shredded onion, shredded ginger, shredded dried Chili, salt, cooking wine, peanut oil, soy sauce and coriander.
Oil-splashed carp
Exercise:
1. Cut both sides of carp.
2. Add appropriate amount of water to the wok and add carp to boil.
3. After skimming the froth, add salt, cooking wine, monosodium glutamate and soy sauce, and bring to a boil.
4. Take the fish out and put it on the plate.
5. Sprinkle shredded onion, shredded ginger and pepper on the fish.
6. Add oil to the wok and heat it to 50% heat. Pour the oil in the wok evenly over the fish in the wok and sprinkle with coriander.
Carp is a temperate freshwater fish native to Asia. I like to live in a warm lake or a slow-flowing river on the plain. Distributed all over the world except Australia and South America. It has been used as ornamental fish or edible fish in China and Japan for a long time, and it has also been cultivated as edible fish in Germany and other European countries. The dorsal fin root is long, without fat fins, and the mouth usually has whiskers, but some don't. There are throat teeth deep in the mouth, which are used to grind food. There are many kinds of carp, about 2900 species. Diet has prolactin crucian carp soup. Life habit: Carp belongs to benthic omnivorous fish, which eats both meat and vegetables. The bait spectrum is wide, the snout bone is developed, and it often feeds on mud. Carp is also a low-temperature animal, and its body temperature changes with the change of water temperature, so it does not need to consume energy to maintain a constant body temperature, so the total amount of bait intake is not large. At the same time, carp, like most freshwater fish, belongs to a kind of fish without stomach, with short intestine and fast metabolism, so its feeding habit is to eat less and eat more. The digestive function of carp is closely related to the water temperature, and its feeding is seasonal. Winter (especially under the ice) is basically in a semi-dormant state, and body fat is exhausted in winter. Spring is coming, and it is eager to eat high-protein food to supplement it. As late autumn and winter approach, in order to hoard fat, there will also be a peak period of "grasping food", and it is also based on high-protein bait. So early spring. Fishing carp in late autumn should be mainly based on animal bait such as earthworm and river shrimp. After the spring, with the increase of temperature, the fish's food intake increased, and the quality of bait was not important, and the number rose to the first place. So in late spring, all summer and early autumn, carp are mainly vegetarian. At this time, you should use surface bait and bad food when fishing.
Grams of food stage
Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, adzuki bean and dog meat, nor should it be taken with cinnabar. Carp and pickles can cause digestive tract cancer.
material
A carp, shredded onion, shredded ginger, shredded dried Chili, salt, cooking wine, peanut oil, soy sauce and coriander.
working methods
1. Go to both sides of the carp.
2. Add appropriate amount of water to the wok and add carp to boil.
3. After skimming the foam, add salt, cooking wine, monosodium glutamate and soy sauce, and bring to a boil with low heat.
Take out the fish and put it on a plate.
5. Sprinkle shredded onion, shredded ginger and pepper on the fish.
6. Heat the wok with oil to 50% heat, pour the oil in the wok evenly on the fish in the wok, and sprinkle with coriander segments.