Sweet and sour fish in summer 1
material
750g carp, 5g salt, 4 tablespoons soy sauce, 3 tablespoons vinegar, ginger 1 piece, garlic 1 head, 3 tablespoons cooking wine, 50g starch 1 spoon, 50g tomato sauce, 3 pickled red peppers, 50g shallots, 2 tablespoons sugar, and half a cup of broth.
method of work
1, clean the carp after descaling, digging gills, laparotomy, eviscerating and cramping, dry the water, and make five or six cuts on both sides of the carp at equal distance. Wipe the carp with cooking wine, salt and half soy sauce and marinate for about ten minutes; Chopped ginger and garlic; Chop half of shallots and cut half into filaments; Soak red pepper, remove seeds, and shred; Put the other half of soy sauce, sugar, vinegar and half of starch in a bowl filled with soup or water to make a juice.
2. Spread the remaining starch evenly on the whole body of carp.
3. Put the oil in the pot and heat it to 70%. Hold the fish tail, fry the fish head a little first, and then slowly slide the fish into the oil.
4. When both sides are fried into golden brown, remove and serve.
5, put about one or two oils in the pot and burn it to 50% heat. After changing the fire, add ginger, onion and minced garlic to stir-fry the fragrance.
6. Stir fry with tomato sauce for about half a minute.
7, change the fire and cook into the juice.
8. Pour the sauce on the body in the pan, sprinkle with shredded onion and shredded red pepper.
Sweet and sour fish in summer II
material
Carp 1 piece, egg 1 piece, dried starch, cooking wine, onion ginger, sugar, tomato sauce, salt, vinegar and vegetable oil.
method of work
1, carp clean, head and tail removed, cut into pieces, marinate with cooking wine for 20 minutes.
2. Add dry starch to the egg paste, shred the ginger and cut the onion.
3, the vegetable oil is hot, the fish pieces are evenly wrapped in egg paste, and they are fried one by one until golden brown. Remove, drain and plate.
4. Mix sugar, vinegar, ketchup, salt, starch and water into juice.
5. Leave the remaining oil in the pot, stir-fry the shredded ginger, add the blended juice and stir in one direction.
6. Pour the cooked juice on the fish pieces and sprinkle with onion.
Tips
1, it is said that fish eat the best nutrition two hours after slaughter.
2. The proportion of sugar and vinegar depends on personal taste.
Sweet and sour fish in summer 3
material
Ingredients: yellow croaker (grass carp, carp, etc.) 1 tail (about 750g), sugar125g, and vinegar 50g.
Accessories: golden cake, green plum 5g each, onion10g, ginger10g.
Seasoning: 3g of salt, 0/5g of cooking wine10g of soy sauce10g of oil, starch and ginger juice.
method of work
1, remove the scales, fins and gills of the fish, wash the internal organs, cut a knife every 2 cm on both sides of the fish body to the fish bone, and then cut 1.5 cm along the bone to turn the fish up;
2, golden cake, green plum diced with boiling water slightly hot; Boil the oil for 70-80% heat, put the fish with starch in the pan and fry it thoroughly with low heat, and fish it into the kitchen plate;
3. Leave the bottom oil in the pan and heat it. Add the onion and Jiang Mo until fragrant. Take out the onion and Jiang Mo. Add the soy sauce, sugar, salt, cooking wine, vinegar and ginger juice. Boil and pour water starch to make sweet and sour juice. Pour it on the fried fish. Sprinkle green plums and diced golden cakes.
Sweet and sour fish in summer 4
material
One fish, green pepper 1/3, yellow pepper 1/3, red pepper 1/3, 2 shallots, ginger 10 g, garlic 1 grain, and red pepper 1.
method of work
1. Remove gills and scales from the fish, wash the internal organs, row a diagonal knife, and marinate in onion and ginger water for 30 minutes.
2. Shred green pepper, yellow pepper and red pepper respectively; Chop shallots, shred ginger and mince garlic for later use.
3. Pour the white powder and sweet potato powder into the dish and mix well. Set aside.
4. Dry the fish made in the way of 1 with a paper towel, put it into the powder made in the way of 3, and then pat the excess powder for 2 minutes.
5. Take an oil pan, heat the oil to about 140℃, fry the fish in the pan for about 4 minutes until golden brown, then take it out and put it on a plate for later use.
6. In another pot, pour 2 tablespoons of oil, put the chopped green onion, shredded ginger and minced garlic prepared by method 1 into the pot and saute until fragrant, then add the sweet and sour juice and stir fry together, and then add the shredded green pepper, shredded yellow pepper and shredded red pepper prepared by method 2.
7. Then add a little water to the white powder to thicken it, and pour the fish in the method 5.
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