Braised carp (northern practice)

Ingredients:

Spices:

1. thicker white onion longer onion a large root

2. ginger a piece

3. a head of garlic

4. a handful of parsley

5. carrots

6. pepper seasoning dry chili some of the You can put cinnamon, cloves are not necessary, this thing is too fragrant, afraid to put more than cover the flavor of the fish.

7. Soy sauce (recommended to use ordinary soy sauce without the thief expensive soy sauce. I'm not used to that flavor)

8. salt

9. water

10. two tablespoons of sugar

11. one tablespoon of vinegar

12. half a tablespoon of cooking wine

13. salad oil

14. dried jujubes and dried goji berries are recommended, but put no more than ten on the good.

The main ingredients:

1. fat fresh carp a, weighing 2-3 pounds.

2. 2-3 two of the flesh, with the skin of the good. The meat is a combination of fat and lean pork.

Production process:

1. Kill the fish clean, both sides of the slanting slice a few times (the technique with the meatball soup in the slice of cabbage, do not cut off -_- ||||) in order to taste, spare. Slice the pork, thick or thin, it does not matter. (Don't be too thick to become cut into pieces ......-_-||||)

2. Onion, ginger and garlic steak well washed, parsley washed, carrots with an iron brush washed.

3. white onion cut about three centimeters of a section cut into scallions, the rest of the block a few cuts on the line, cut into 2-3 centimeters long onion section. Ginger cut three thin slices, the rest cut thick slices. Slap the garlic, take two and mince them, and flatten the rest. Slice the carrots. Cilantro do not cut.

4. Pour oil in the pot, the amount of oil does not have to be much, burst a pot only.

5. Oil burning half a minute, in order to put the following things: three petals of seasoning, peppercorns seven or eight, thin ginger, garlic, carrots, pork, at this time, turn over, soy sauce at least two two, almost the same amount of water (the proportion of this, the specific amount of should be based on the shape of your pot, so that at least not more than 2/3 of the thickness of the fish), the rest of the condiments, in addition to the vinegar, wine, cilantro in addition to put it in.

6. Wait for the water to boil.

7. Put the fish. While the water is rolling to lift the fish head or tail in the soup over two, the fish skin hot. If you do not dare, or too little power to catch the fish -_- ||||, directly into the good.

8. Put wine and vinegar.

9. Stew on the line. During the process pay attention to carefully turn, neither paste, nor turn the meat too rotten, not to one side cooked side is still raw -_-||||. However, if you eat, it does not matter the shape, do not paste the pot is the most important.

10. About a quarter of an hour after the water boils, the fish has been cooked just the flavor has not yet gone in, taste what the soup tastes like, add salt and sugar in moderation.

11. About half an hour after the water boils, put parsley.

12. Stewed to about fifty minutes, the soup has basically disappeared, taste to determine the meat has been flavored, you can get out of the pot.

Note:

1. Note: Carp this lower vertebrate life is very tenacious! Be sure to be well-prepared and take out ten percent of your mental energy to deal with possible emergencies. For example: AB drama: you watched the master fish seller very grueling struggle with it, knocked it unconscious, disemboweled it, all the internal organs are gone, gills are removed, has died a very thorough look, so you carry it home happily (you are happy, it disemboweled -_ - ||||), so you feel relieved to throw it next to the chopping board. A ending: the nerves of the slender and inexperienced fish you are chopping green onions. Suddenly the carp swoops up, shakes its white belly, jumps up and falls down with a thunderous crash, so you scream and cut your finger. ending B: You are chopping green onions with thick nerves and no experience in fish. Suddenly the carp swindled, shaking its two pieces of white belly jumped up and thunderously fell down, you were about to think nothing of the cool smile, the result of the nerve behind the slender and inexperienced roommate caught you screaming, so you cut to the finger (almost happened to me ......-_-+||||).

2. Standard state: the color of the sauce, there is no soup, only a little bit of sticky, oily juice. Meat flavor for indescribable sweet, shredded meat tendon, meat is sweet, not because of sugar, but because it is live fish. Try the auxiliary parsley and carrots, will surprise you oh!

3. Remember to eat fish to spit, even if you live in the hospital yard do not risk!

4. It is recommended to take with rice.

5. If more than three people eat at the same time, it is recommended to do two.

6. If the pot is small, it is recommended to cut the fish into two. No need to explain it ......-_-||||

7. No time to nag, eat to ~~~~ la la la la~~~

Sweet and sour carp practice

Ingredients: carp a soy sauce, refined salt, monosodium glutamate, cooking wine, vinegar ......

How to make freshwater fish delicious

The first Making ingredients Fresh carp 1 treaty 750 grams, 100 grams of peanut oil, 25 grams of wet starch, garlic braised carp raw materials braised carp raw materials (20) 5 grams, 25 grams of soy sauce, matsutake mushrooms 15 grams, 25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper, chili pepper 1 grams of fine salt 1.5 grams. grams, 2 grams of sesame oil. [2] production process 1. will be fresh carp wash, scale, gill, in the abdominal section with a knife cut, remove viscera, wash the blood carp carp carp carp carp, both sides of the diagonal graver 5 knives. [3] 2. Matsutake mushrooms after the water hair, wash the sediment, remove the root, onion peeled, washed, are cut into thin threads; ginger washed, peeled, cut into pieces. 3. 3. pot into the peanut oil, high fire heat, a little order but when the whole carp into the pan frying into both sides of yellow, and then cook into the wine, and then sequentially into the chili noodles, matsutake mushrooms, salt, soy sauce, ginger, boil, change to a small fire simmering, and then into the green onion white, monosodium glutamate, thickening, add sesame oil, pepper, into the plate, can be. [2] Second Preparation Ingredients Main Ingredients: One carp [4] Accessories: Ingredients: Shredded ginger, garlic rice, salt, cooking wine, vinegar, soy sauce, green and red bell peppers , several white fruits. Characteristics: Fish taste fresh and fragrant Production process 1. ingredients ready to start, first hit the high heat, in the bottom of the non-stick pan into the right amount of oil, and then the carp into the center of the pan frying. 2. When both sides of the fish are almost done, pour a bowl of water into the pan and add the wine, soy sauce, ginger and salt, then cover the pan with a lid. 3. fish directly into the plate, and then the green and red pepper grain white fruit sprinkled into the pot of fish soup stir fry seasoning, and then the thickening evenly. 4. Finally poured into the plate can be. Third Preparation Ingredients Yellow River carp 750 grams of braised carp finished braised carp finished (20) 2 grams of monosodium glutamate 500 grams of cooked lard salt 10 grams (consumed about 100 grams) 50 grams of soy sauce 15 grams of sugar 15 grams of scallions 15 grams of Shaoxing wine 15 grams of garlic cloves 10 grams of water starch 30 grams of ginger 10 grams of production process 1. the first to the fish to the scales, gills, fins, and then disemboweled to remove the internal organs, rinsing, draining water. Put the meat on the pier with a knife graver on the flower knife, with soy sauce 25 grams, 5 grams of salt, Shaoxing wine 8 grams of immersion marinade for a few moments. Make several horizontal graves in the skinned part of the pork fat, then cut into matchstick-thick slices. Slice ginger and garlic, and cut green onions diagonally into 3-centimeter-long horse-ear shapes. 2. fire on the shelf frying spoon hot, pour cooked lard 500 grams, burned to eighty percent heat, the marinated fish into the taste of two sections (before and after the two parts) under the spoon, fried to the top of the color decanting out of the oil, frying spoon to stay 25 grams of oil, the pork fat pushed into the stir-fry, followed by green onions, ginger, garlic stir-fry, and then add 500 grams of broth, soy sauce 50 grams of salt, 7 grams of salt, sugar 15 grams of Shaoxing wine 7 grams of monosodium glutamate 2 grams of monosodium glutamate, fried fish, and then add 500 grams of broth, soy sauce 50 grams of salt, 7 grams of sugar, Shaoxing wine 7 grams of monosodium glutamate 2 grams of monosodium glutamate, fried fish. Move to low heat and cook for 30 minutes to flavor the fish. And then 30 grams of water starch thickening sauce, the fish into the fish plate butt into one, all the gravy all poured on top, you can serve. Production key 1. fried fish should not be too old, shape can be 2. slow cooking, so that the flavor, thickening should be thin, bright juice bright gravy. The fourth carp a (one and a half to two pounds of fish is best), garlic two whole, ginger 5-6 slices, small onions 3, small red chili pepper 10 or so cut in two sections, depending on the individual to withstand the degree of spiciness and put (supermarkets have to buy boxed), spicy tempeh (I usually use the Lao Ganma instead of) 1 tablespoon, 2 tablespoons of soybean paste, a pinch of salt, 1 tsp. Chicken broth, 1 spoon of cooking wine, 2 bowls of water, 1 tbsps of pure lean meat, vegetable oil. Preparation: Kill the carp dry water, it is best to prepare a clean cloth or kitchen paper towels and then dry the water on the fish, oil into the pot to heat, put the fish ready to fry until yellow on the other side of the frying yellow, the fish on a plate to be used, if you are crafty fish can also be placed in the pot to carry out other procedures to operate, and then put the meat into the pot to stir fry the color, put a little wine (I personally think that using the Zhang want brandy is better), and then put the meat into the pot to fry the color, put a little wine (I personally think that using the Zhang want brandy is better), and then use a little wine to make the meat. brandy is better), and then put the bean paste and Lao Gan Ma and meat mixture stir fry, this time the ginger and whole garlic also put in a minute of stir fry, the fried fish and then put in, add two bowls of water into the small red chili, this can be put a little bit of salt, because of the bean paste and Lao Gan have salt flavor, and then put the chicken essence powder cover the pot and change the small fire until the soup is almost closed dry the fish on the plate, inside the soup to stay in the pot to the cut good small onions into the pot and stir-fry for two turns off the heat, the soup will be poured over the fish. This dish is made, it seems complicated, in fact, the ingredients are ready to do it quickly and simply. The fifth Main ingredients: carp Accessories: ......

How to do the carp is not fishy and delicious?

Freshwater fish are to the middle of the body of the fish that with the white line drawn off to not fishy

In the back of the fish to the middle of the belly of the fish, a little bit under the skin is

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How to cook carp?

Regarding the nutritional value of fish, a few people still have certain misunderstandings.

Farmers like to add some chemicals to the fish feed, in order to sterilize. A winter fish compared to the nutritional value of a lot of decline, the protein content is not as much as eating eggs to make up a lot; In addition, the market sale of farmed fish, not to mention feeding is a plant feed or chemical feed, look at the breeding pool of hygiene conditions, can not be seen. Although nutritionists claim that fish meat is high in nutrients, the Marine Biomonitoring Center's survey and sampling found that there are now widespread deposits of biotoxins in the flesh of freshwater and marine fish. These toxins may come from wastewater or crude oil pollution, a few at least I consulted a physician, the physician pointed out that due to the prevalence of bacteria in the environment, if you take too many medications during pregnancy, it will lead to increased resistance to germs in the body, resulting in the birth of the fetus low immunity, easy to become physically weak. Even some drugs are contraindicated for pregnant women, especially antibiotic drugs, and these are used in aquaculture.

Thus, my coworkers have advised me not to eat too much fish.

If you are looking for a supplement for a pregnant woman, it is recommended that you do not buy river or deep-sea fish, although artificially farmed fish may involve the addition of hormones to the feed or the feeding of chemicals, although it is currently safer.

Freshwater fish how to do delicious, freshwater fish practices and pictures of freshwater fish

Ingredients

sea bass

green garlic

ginger

lard

steamed fish oil

steamed sea bass

sea bass processed and cleaned, dry with kitchen paper, both sides were cut Make a few cuts on both sides and rub a little salt all over the fish inside and out and marinate for 10 minutes or more. (My fish is relatively large, if it is about 500G of fish as long as the steam 7-8 minutes, the fire is very important, short of the fish is not cooked, long of the fish meat is old, so do not open the lid immediately after steaming, but continue to simmer, so that you can ensure that the fish is cooked and not old.)

Steam the fish, remove the ginger and garlic, and pour the soup in the plate. (This step is very important, the fish's fishy flavor is in this broth, pour off the fish is not so fishy)

Fish body re-sprinkled with ginger and garlic juliennes, pour a spoonful of hot lard. (You can use salad oil, but the lard will be more fragrant, be sure to pour on the ginger and garlic wire, so that the ginger and garlic and fish can fully stimulate the aroma)

On the table before pouring on the steamed fish soy sauce, steamed sea bass is ready

How to make delicious steamed carp?

The method is as follows:

1. Take about 1.5 pounds of carp, ask the boss of the fish seller to remove the scales, viscera and fishy threads;

2. At this time, use the first trick, boil a pot of boiling water, a little bit of it poured on the body of the fish, never pour too much at once, otherwise it will be scalded off the skin of the fish, which will be unattractive. At this time, it is found in the role of boiling water, wrinkled together, with a knife gently scraped, the surface of a layer of black skin down, revealing a very white skin;

3. fish belly inside a few slices of ginger, put inside the plate, on the cage drawer steamed for 3 minutes;

4. steam when the shredded scallions, ginger and chili pepper rings, and then adjust the sauce: soy sauce (soy sauce of a kind, do not have a soy sauce can be replaced), sugar, flavor, and soot. Substitute can also be), sugar, monosodium glutamate (MSG), taste heavy can put a little salt, the specific amount according to their own tastes to determine;

5. This time with the second trick, carp steamed for three minutes, take it out, it was found that there are some cloudy black soup in the plate, pour it out;

6. Will be adjusted to pour the juice in the body of the carp, and continue to steam for 5 minutes, take it out;

7. carp body arranged shredded green onions, shredded ginger and chili pepper rings;

8. burn pepper oil, the pot to put the right amount of pepper, pour a little oil, point a small fire, see the pepper blackened and immediately fished out;

9. pepper oil poured on the carp body on the OK.

wild freshwater eel how to do delicious

braised eel

main ingredients

eel

auxiliary

salt, sugar, wine, soy sauce, oil, ginger, scallion, garlic

braised eel steps

1. 1, eel washed, a little code with salt, cut pieces

2, hot frying pan under the scallion ginger garlic Stir incense, eel into the pot slightly fried

3, add wine and soy sauce cooked over high heat for 5 minutes, turn the heat to simmer for 20 minutes

4, add salt, sugar color, out of the pot

How to do the river fish can be delicious?

Roasted carp with scallions

1. Wash and drain the fish and soak it in soy sauce 2 tbsp, white vinegar 1 tbsp and wine 1 tbsp for two to three hours.

2. Drain the soaked fish, then fry or saute it in oil

3. Cut the scallions into long pieces and fry or saute them in a frying pan, then add the crucian carp crisps, sprinkle with 2 tbsp of soy sauce, 1 tbsp of sugar, 1 tbsp of wine, and half a bowl of water to boil, then lower the heat and let it rest until the water is dried up.

＊While the fish is soaking in Seasoning 1, it should be turned over from time to time for better flavor. The oil should be hot or fried in a non-stick pan to prevent the fish from breaking up when turning.

Scallion oil fish

Ingredients: live grass carp 1 tail (weighing about 750 grams), salt 6 grams, 25 grams of soy sauce, 15 grams of cooking wine, 3 grams of monosodium glutamate (MSG), 2 grams of pepper, 15 grams of ginger, 15 grams of green onion, 15 grams of green onion, green onion, ginger, 50 grams of sesame oil

1, grass carp slaughtered after the net chamber, phosphorus, gills, washed, graved both sides of the knife, will be the fish into the pot! Add scallions, ginger and water to cook for about 15 minutes, until cooked, fish plate.

2, fish body salt, monosodium glutamate, pepper, add wine, code onion, ginger, pour soy sauce slightly marinated.

3, put the pan hot sesame oil, pour on the fish can be.

The shape is delicious and fresh, light and elegant, salty and slightly spicy.

Braised yellowtail

Fresh yellowtail is best suited for steaming, like frozen products can only do braised or dry burning such a heavy flavor way.

Main ingredients: yellow croaker, coriander

Accessories: green onion, ginger, garlic, soy sauce, vinegar, sugar, cooking wine, pepper, salt, chicken essence

1, yellow croaker clean, frying in a frying pan

2, both sides of the golden, under the pepper, garlic cloves, sauteed incense, under the green onion, ginger, soy sauce (more), vinegar, sugar, cooking wine. Add a small amount of water, a little stew

3, collect soup, adjust the salinity, put chicken essence, out of the pot, sprinkle some parsley can be.

Roasted crucian carp

Ingredients: onion, ginger, garlic, cooking wine, vinegar, soy sauce, pepper, salt

pot hot, with ginger to wipe the pot, so that it will not be stained pot (under the oil, more, the fish is not easy to stain the pot), slightly fried, under the cooking wine and vinegar, put the garlic cloves, to be out of the garlic, under the ginger, green onions and soy sauce, add water, no more than the crucian carp, open the pot and add salt and chicken broth to thicken, can be out of the pot. As long as the fish is not too thick meat can be), green onions, ginger, garlic, vinegar, sugar, water starch (thicker)

1. Wash the fish, water control and cut sections (fish small, do not have to cut), with salt, five-spice powder evenly coated with the outside of the inner. 10 ~ 20 minutes

2. Wide pot of oil will be well-drowned fish dipped in a small amount of dry noodles or starch in the pot to deep frying, and then fish out to be used

3. A little oil, put onion, ginger and garlic exploded pot, overlooking vinegar, sugar, salt, add water starch simmering over low heat, juice thick, add chicken essence, turn off the fire

4. will do a good job pouring the juice on the fish can be

Steamed Fish

The weight of the fish to control in 600 grams of such a size of the volume of the fish plate, looks beautiful, and raw and cooked fire good grasp;

The fish will be cleaned up after A lot of steamed dishes are the secret of the water after the food into the pot steam);

Steam 5 minutes to turn off the fire, turn off the fire, do not open the lid of the pot, the fish do not take out the pot, the use of the residual temperature in the pot, "virtual steam" 8 minutes immediately after the pot, and then will be pre-prepared seasoning (soy sauce, vinegar, oil) drizzled all over the body of the fish (can not put the salt, monosodium glutamate (MSG), in order to seek a light, The first thing you need to do is to put a few cilantro on the table and eat it.

1, if it is steamed lotus fish or grass carp and other slightly larger fish (weight control in 1000 grams or so), the steam time can be extended by 2-3 minutes, but not too long. Don't forget the "virtual steam" trick;

2, steaming slightly larger fish, you can set up two chopsticks under the fish body, so that the fish comprehensive heat quickly cooked

3, you can also be adjusted, ready to finally dripped on the fish (soy sauce, vinegar, oil) sauce in a small bowl, with the fish on the pot together with the steam, to be fish out of the pot, this Seasoning poured on the fish, this pouring sauce with the previous raw juice compared to some less raw, fish taste more warm and soft, suitable for the elderly and those who like the taste of light. The fire, "virtual steam" trick is the real secret oh.

Frying fish

The big grass carp (the bigger the better), dissected and scraped fish scales, cut into 2-3 cm thick pieces, put into the basin.

Pour soy sauce, cooking wine, salt, MSG, green onions and ginger, preferably not over the fish. Marinate for 3 hours. Pour starch on a plate, a bowl of eggs.

You can fry. Pour a pan of oil on the bottom of the pan and heat it up.

Fish pieces are now coated in cornstarch, and then in the egg batter ......

Freshwater fish practice, freshwater fish how to do delicious, freshwater fish home practices

Main ingredients

Grass carp right amount

Auxiliary

Black fungus

Moderate

Seasoning

Salt

Moderate

Chicken essence

Moderate

Moderate

Ginger powder

Moderate

Pepper powder

(white) moderate

Small green onions

Moderate

Sugar

Moderate

How to make Braised Grass Carp

1. Wash and cut grass carp into cubes, and then boil it with shaoxing wine, peppercorns (or peppercorns and peppercorn oil). Add the dried peppers, ginger and garlic, and stir-fry over low heat to release the aroma (Picture 6)

5. Add the pan-fried fish, blanched black fungus, water (basically flush with the fish in the pan), soy sauce, white pepper, sugar and salt (depending on your tastes), and cook over medium heat until the sauce basically dries up and becomes thicker, and then gently turn it over 1 or 2 times in the middle so that the fish can be evenly heated (Picture 7)

6. Sprinkle a handful of chopped green onion before serving, or add some chicken broth to enhance the flavor, and drizzle some sesame oil for color