The recipes and home cooking methods of crucian carp are as follows:
The recipe of Hunan cuisine and the method of crucian carp: ginger and spicy crucian carp
Carassius auratus should be eaten fresh, and the mixed juice must be refreshing to maximize its flavor.
Therefore, when making this dish, we Tang Jie Hunan Cuisine Chef Network. Instead of using red oil with strong fragrance, the chefs used litsea cubeba oil with unique fragrance. Two kinds of peppers were added to make it red, chopped peppers made it sour, millet peppers made it spicy, and Deyang red soy sauce was simply mixed and delicious.
Preparation of litsea cubeba spicy oil: 200 g of red millet, 500 g of red chopped pepper and 750 g of litsea cubeba oil are evenly mixed, put in a sealed box, and stored in cold storage for 3 days, and can be used after You Xiang.
Production process:
1. Slaughter the crucian carp. Make a few small holes on both sides of the fish with bamboo sticks, use 8 grams of salt for the bottom flavor, put 4 slices of lemon in the belly of the fish, steam it in a steamer for 8 minutes, and take it out and put it on a plate.
2.50g of spicy oil and peony bark * * *, 30g of minced garlic,10g of Jiang Mo,12g of red soy sauce (brewed from soybeans, the color is red, the concentration is between soy sauce and light soy sauce, and it can be replaced by replicated soy sauce made from soy sauce and brown sugar), 5g of white sugar and 6g of baoning vinegar, and stir evenly.
The recipe of Hunan cuisine and the practice of crucian carp: hometown crucian carp
Last time I went out for dinner with friends, I went to a famous grilled fish shop. Eating a grilled fish ignited my creative spark. After returning to the store, I immediately improved the practice of roasting fish and introduced this crucian carp dish. The customer response is very good and I recommend it to everyone today.
Selling point: this dish is inspired by Wanzhou grilled fish, but it is different from it. The change of material head and taste has given this dish new vitality. Increasing the use of cumin is very popular with the public.
Raw materials: live crucian carp 1kg, green red millet spicy 50g, pickled pepper 30g.
Seasoning: 50 grams of Laoganma Chili sauce, 5 grams of delicious juice, chicken powder, delicious spicy juice, sugar, ginger, onion, cooking wine and garlic, and salad oil 1 kg (about 40 grams).
Exercise:
1. Scaled and eviscerated crucian carp, cut with a cross knife, marinated with 2g ginger, 3g onion, fresh juice and 3g cooking wine for 5 minutes, and then fried in an 8-cooked oil pan until golden brown.
2. Take another clean pot, heat the base oil, add Laoganma, fresh spicy juice, millet spicy, ginger 3g, garlic and stir-fry until fragrant, then add crucian carp and cooking wine 2g, bake for 1 min, then put the crucian carp on a plate and pour the juice.
Key points: frying oil temperature should be controlled at 65438 070℃; The temperature of teppanyaki should be 120℃. Only by ensuring a certain temperature can this dish ensure that the raw materials have no fishy smell.
The recipe of Hunan cuisine and the practice of crucian carp: home-cooked crucian carp
Home-cooked river crucian carp is mixed with Pixian bean paste and northern June bean paste, and the homemade sauce is used to simmer river crucian carp. The fusion of sauce and pepper makes the fish soft and fragrant, which is universal in north and south, bringing diners a brand-new taste enjoyment.
Pixian bean paste and June fragrant bean paste were fried together to make a special sauce with just the right sauce flavor, spicy taste and salty taste. Roast fresh crucian carp with this sauce, add wild pepper to remove fishy smell, and the dish is soft and delicious, sour and spicy to stimulate appetite. It sells 55 copies a day.
Batch prefabrication:
? 1. Slaughter three crucian carp. Insert scissors from the gills to cut the spine connecting the fish head and the fish body (only cut the spine, not the fish head), then insert scissors from the belly of the fish to cut the spine about 10 cm away from the fish tail. After that, cut the fish lightly every 2-3 cm, cut four knives on each side (be careful not to cut through the fish), put it in 70% hot oil, and fry for 2 minutes on medium heat until the fish skin crusts.
2. Heat the bottom oil in the pot, saute 10g wild pepper rings (bottled, just change the knife when serving), saute 400g homemade sauce, then cook 400g broth, 800g Shaoxing wine, 50g chicken juice, 50g sugar, 20g monosodium glutamate, 20g chicken essence and balsamic vinegar. When the soup in the pot is about 3200g, turn off the fire, sub-package the fish into the pot, pour1000g of the original soup into each pot, seal the plastic wrap, and store in a cool place. Usually prefabricated two hours before meals, when meals are finished.
Take food processing as an example:
? 1. Put the base oil into a clean pot, add 100g green garlic and 20g millet spicy rings, stir-fry until it stops, and take it out for later use.
2. Take out a simmered crucian carp, put it into the pot, pour the original soup into the pot, turn to a low heat after the fire is boiled, and keep shaking to avoid sticking to the pot. When there is about 600g of soup left in the pot, turn off the fire and put it on a plate. Pour in the original soup, sprinkle with fried green garlic pieces and millet spicy rings, and serve over high fire.
Homemade sauce: add 600g salad oil to the pot and heat it to 30%, then add 400g Pixian bean paste and stir-fry until the sauce bubbles and red oil precipitates, and then add 600g Liuxiang bean paste and stir-fry until the fragrance is overflowing. More special dishes will land in Tang Jie Hunan cuisine network, and finally add 800g broth to boil. You can't cook with a big fire, otherwise it will easily burn the pot.
Production key: 1. When the crucian carp is slaughtered, the thorns on the head and tail should be cut off. Crucian carp has a strong vitality, so cutting off two spines can prevent it from jumping out when it enters the pot. Be careful not to cut too deep and keep the fish intact when serving.
2. The river crucian carp is relatively large, and it is delicious to stew in a pot in groups of three.