Complete collection of carp practices
Fried carp in sweet and sour sauce
Main ingredients:
Carp 500g
Accessories:
Appropriate amount of onion, ginger and garlic
Tomato sauce, salt, water starch
Salad oil, sesame oil, cooking wine.
Proper amount of vinegar and sugar
Exercise:
1. The knife cuts 45 degrees along the spine and cuts the fish into louvers.
2. Pick up the fish tail and sprinkle the salt evenly on the fish.
3. Then evenly spread the cooking wine and marinate for a while.
4. Cut the onion, ginger and garlic into powder.
5. Pour salad oil into the pot and burn it.
6. Spread the wet starch evenly on the fish.
7. When the oil is hot, add the fish and fry it. Fry fish with a colander and spoon. Fry until golden brown on both sides. Take out the drained oil and put it on a plate for later use.
8. Leave a little oil in the original pot, add onion, ginger and garlic and stir fry.
9. Add tomato sauce and stir fry, then add sugar and vinegar.
10. Add appropriate amount of boiling water, add a little salt after boiling, and thicken slightly with original wet starch. Finally, pour in sesame oil.
1 1. Finally, just pour the juice on the fish.
skill
1 Fried fish need more oil and can be fried thoroughly.
2 when pumping fish tendons, don't cut the incision too big.
The fish is in the oil pan, the fish head is put in the pan for a while, and then all the fish are put in the pan.
When slicing the fish fillets, put the fish fillets on the thick ground with a knife and slice them again (but don't break them), so that they can be fried better.
The ratio of sugar to vinegar is 2 1.
Beer fish
Main ingredients:
Carp 1 beer 1 bottle
Accessories:
Appropriate amount of pepper and salt.
Appropriate amount of tomatoes and ketchup
Appropriate amount of ginger and white vinegar
Appropriate amount of pepper and onion.
Appropriate amount of oyster sauce, appropriate amount of mushrooms, appropriate amount of soy sauce and appropriate amount of sugar.
Exercise:
1. First, remove the tail and fins from the washed carp, cut the onion into sections, slice the ginger, cut the bell pepper into sections, cut the tomatoes into pieces, soak the mushrooms in clear water for three hours, and then cut into strips.
2. Pour the oil into the pot, heat it, put the carp into the pot, fry it in turn until the skins on both sides are golden, and then add the ginger slices, scallions and peppers.
3. Then add mushrooms, tomatoes and a bottle of beer. After the fire boils, add tomato sauce, oyster sauce, soy sauce and white vinegar.
4. Turn it over, cover the lid, continue to stew for 10 minutes, then turn the edge, add half a spoonful of salt and a little sugar, cook until the soup is gradually dry, sprinkle some pepper to taste, and you're done.
skill
1, carp do not scale, cut off fins and tails.
2. After the fish scales are fried golden, they taste crisp and tender. This kind of beer fish is delicious for supplementing calcium.
Carp tofu
Main ingredients:
Carp 1 tofu 1 piece
Accessories:
Proper amount of oil and salt
Appropriate amount of onion and ginger
Garlic and dried Chili 1 a handful
Millet pepper, 5 white wines, right amount.
Light soy sauce and sugar.
Exercise:
1. Raw material: carp
Step 22. Tofu and ingredients
3. Wash the fish, remove scales and fishy smell, and cut a few knives on the back of the fish, which is one inch long.
Tofu slices
5. Pan-fry until golden on both sides.
6. Fry the fish until both sides are brown, and serve.
7. Put the oil in the pot. When the oil is hot, add the onion, garlic, ginger and pepper slices and stir-fry until fragrant.
8. Add salt, liquor, soy sauce, sugar and millet pepper and bring to a boil.
9. Add some water and fish.
10. Add tofu and simmer on medium heat until the juice is dry. Serve.
Stewed melon with carp head
Main ingredients:
300g carp head and 200g melon.
Accessories:
Proper amount of salt in cooked peanut oil
5 grams of leek, 3 grams of ginger and white.
Sugar 2g cooking wine 3g
Lycium barbarum 1g
Exercise:
1. Prepare materials
2. Carps remove scales and gills, remove internal organs and clean them up.
3. Take the fish out of the inclined plane and marinate it with salt and cooking wine for a while.
4. Wash the melon, peel it, cut it into pieces, and wash it with medlar.
5. Wash shallots, tie them into knots, slice ginger, wash coriander and cut into powder.
6. Add water to the casserole and boil the leeks, ginger slices, carp heads and cooking wine.
7. Add sugar and simmer for about 20 minutes.
8. Add wax gourd pieces
9. Add salt and stew until the melon is cooked.
10. Sprinkle coriander powder.
1 1. Add Lycium barbarum and boil.
skill
Crucian carp must be stewed slowly, without adding too much seasoning, and it is best to eat less seasoning during pregnancy. This dish is suitable for edema of pregnancy due to spleen deficiency. Lycium barbarum is used for decoration
Carp back
Main ingredients:
Carp 1 fine Longxu Noodles 20g
Accessories:
Proper amount of oil and salt
3 tablespoons ginger and sugar.
2.5 spoons of vinegar and 0.5 spoons of soy sauce.
Clear water, 4 tablespoons starch.
Exercise:
1. Prepare carp and dragon beard noodles.
2. Wash the scales and skins of the carp, draw a flower knife on the fish, sprinkle salt evenly, and marinate the carp for 5 minutes.
3. Mix 3 tablespoons of sugar, 2.5 tablespoons of vinegar, 0.5 tablespoons of soy sauce and 4 tablespoons of water into sweet and sour juice.
4. Oil-absorbing paper for fish absorbs water and swabs starch.
5. Fry in a 50% hot oil pan.
6. Oil the fish with a spoon when frying.
7. Deep-fry until the fish is cooked, and then deep-fry until the skin of the fish is crispy. Remove the drained oil.
8. Pour the sweet and sour juice into the pot and cook until the soup is concentrated.
9. Add the fried carp and let the carp be evenly wrapped in the soup.
10. Pour into the plate.
1 1. Oil Longxu Noodles again.
12. Put it on the fish.
skill
Carp should be fresh. The finer the Longxu Noodles, the better. Longxu Noodles is Regan Noodles, so frying Longxu Noodles in a short time can avoid frying.
Braised carp
Main ingredients:
Carp 1
Accessories:
Appropriate amount of fried chicken essence 1g soy sauce 4g.
Sugar 2g soybean paste 3g cooking wine 10g
White pepper, thirteen spices, 1.5g ginger, 3 slices.
2 cloves of garlic and chives.
Exercise:
1. Prepare materials, slaughter carp in advance, remove scales, intestines and fishing lines, and clean them up.
2. Chop the shallots into onion knots; Cut a little chopped green onion, 3 slices of ginger and 2 cloves of garlic.
3. Fill the washed fish belly with onion knots, add 5g cooking wine, 1 g salt, white pepper and shredded ginger, and marinate for15min to remove the fishy smell.
4. Pickled fish take out onion knots, dry the water with kitchen paper towels, and evenly pat a thin layer of dry starch.
5. Pour oil into the pot, the amount of oil is less than half that of fish. After heating, put the fish in the frying pan.
6. Fry until both sides of the fish turn yellow.
7. Leave a proper amount of oil in the pot and stir-fry the remaining shredded ginger, shredded onion and minced garlic.
8. Turn off the fire and add a proper amount of Pixian bean paste to stir fry.
9. Add 500ml of water, soy sauce, cooking wine, balsamic vinegar, sugar and chicken essence to boil.
10. After the soup is boiled, turn to low heat, add fried fish, and then add a proper amount of thirteen incense.
1 1. In order to better remove the fishy smell, open the lid and cook the fish; Cook slowly for about 5 minutes, and remember to pour the soup evenly on the fish halfway.
12. When the soup remains13, turn on the fire to collect the juice, sprinkle with chopped green onion and take out the pot.
skill
Tips for frying fish:
1. Wash the pan, dry it and heat it. Wipe a layer of ginger juice on the bottom of the pot with fresh ginger, then heat it with oil and fry the fish in oil, so that the skin of the fish will not stick to the pot.
2. Wash the fish (in chunks) and put a layer of egg paste on it, then fry it in the pan. When it is golden brown, turn the other side over to avoid sticking to the pan.
3. Wash the fish and fish pieces, spread a thin layer of flour on them, and fry them in the oil pan, which can make the fish shape complete and the fish skin not stick to the pan.
4. before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, which can also make the fish skin not stick to the pan.
2. When adding bean paste, turn off the heat and stir fry, because the higher the temperature, the more salty the bean paste will become.
Stewed carp with tomatoes
Main ingredients:
950 grams of carp
Accessories:
Oil, salt and tomatoes.
Tomato sauce, soy sauce, flour.
Anita, sugar, onion, ginger and garlic.
Chop chopped green onion with appropriate amount of water.
Exercise:
1. Slaughter and wash carp, and cut off the fishy line at the head and tail.
2. sprinkle some dry flour on the surface
Fry in a pan
4. Turn over after golden color and take it out.
5. Cut tomatoes into large pieces of onions, ginger and garlic.
6. After the oil in the original pot is hot, add the onion, ginger and garlic and stir fry.
7. Add two fennel
8. Add tomatoes and stir fry
9. add another bag of ketchup
10. Add a spoonful of sugar.
1 1. Add a proper amount of soy sauce.
12. Then add a bowl of water.
13. Add the fried carp after the water is boiled.
14. Prepare some chopped shallots.
15. Add appropriate amount of salt until the soup is basically dry. Take out and sprinkle with chopped green onion.
skill
The line of carp must be removed. Sprinkle dry flour on the surface of the fish so that the skin will not fall off.