So in the production process, cooks need to master the following five key points:
NO.1 Double-sided fishy line Yellow River carp although the fish meat is fat, but it will be more or less with a certain fishy flavor. So knife processing must be in the gills of the carp on both sides of the place respectively cut a small mouth, draw off the fish meat on both sides of the fishy line, this point we must not ignore.
NO.2 Fish knife scale should be accurate to the carp knife, first of all, we have to use a straight knife to cut to the fish bone (each knife interval of about 3 centimeters), and then use a flat knife blade up the fish to the front of the knife mouth, in the slice up the meat of the fish on the inner side of the cross gravel on the two knives. The purpose of the cross graving is to make the fish more flavorful.
No.3Powder Batter PreparationSome chefs use a crunchy batter to make sweet and sour carp, which is absolutely wrong, because the fish will easily soften after being dipped into the sauce and the fish will not be as crispy as it should be, so the batter should be thickened a little bit. The correct sweet and sour carp batter modulation method: take 400 grams of water poured into the basin, add 50 grams of cornstarch, starch, 100 grams of flour, 20 grams of salad oil can be mixed well.
NO.4 oil temperature control good carp to be crispy crisp, deep frying temperature and deep frying method and the number of deep frying is very critical. First of all, be sure to hand-held fish tail, using the method of frying first to the fish body shaping, so that the meat of the fish can be fully swollen up. If you put the fish directly into the frying pan, the flesh will stick to each other. When deep-frying, the oil temperature must be high, controlled at 70% of the heat is more appropriate, the amount of oil must be sufficient, and the pot must be large. After deep-frying until the fish is set, we also need to use the second deep-frying method to make the fish crispy. First frying, the oil temperature is about 70% hot, remove from the heat and fry the fish for about 1 minute, then remove from the heat. The second frying, the oil temperature is still about 70% hot, dip frying about half a minute can be. NO.5 sweet and sour sauce modulation dishes taste good or not, all depends on the sweet and sour sauce modulation.
There are two keys to note:
One is the proportion of sweet and sour sauce. My modulation method is: pot into the tomato sauce, white vinegar, balsamic vinegar 30 grams, 120 grams of sugar, 20 grams of soy sauce, 15 grams of orange juice concentrate, salt 2 grams of water 100 grams of ginger, garlic 10 grams, simmering until the sauce is thick, dripping into the wet starch thickening can be.
The second is to re-fried carp and simmering sweet and sour sauce must be synchronized. That is to say, we must make sure that the fish out of the pot immediately after the first time to drizzle sauce, and only in this way to ensure that the dripping sauce when the squeaky sound.
How exactly does this dish work? Immediately look at its operation process:
1. Choose fresh Yellow River carp slaughtered and clean, with a dry towel to absorb the water on the fish, and then on both sides of the body of the fish neck and tail respectively straight knife cut to the fish bone, draw out the fishy line.
2. First, use a straight knife to cut to the fish bone (do not hurt the fish bone), and then use a flat knife to slice up the fish meat to the front of the knife, in the slice up the fish meat on the inside of the cross graver on the two cuts.
3. Pat the fish with a layer of cornstarch, then coat with homemade flour paste.
4. pan into the salad oil to seventy percent heat (oil must be wide, the pot should be large), handheld fish tail from top to bottom to start dripping hot oil, to be fully wrapped in the paste on the body of the fish, all the fish immersed in the frying pan so that the fish bending and shaping, and then lower the heat to maintain the oil temperature of fifty percent heat, the fish immersion frying for 5 minutes until cooked.
5. Raise the oil to 70%, remove the pan from the heat and deep-fry the fish for 1 minute. Add the fish to the oil for a second time and deep-fry for 30 seconds until golden brown and crispy, then remove from the pan.
6. While the fish is frying, simmer the sweet and sour sauce and pour it quickly and evenly over the fried fish, sprinkle with green beans and serve.
1. carp slaughtered to remove the fishy line
2. to carp knife
3. fish graved two cuts on the inside of the flesh, easy to taste
4. after the knife carp
5. hanging batter first drench fried
6. 70% oil temperature deep frying
7. deep-fried carp
8. simmering sugar and vinegar sauce
p>Tips: a qualified sweet and sour carp should have a bright red color, crispy crisp, sweet and sour moderate, natural and beautiful shape, powder paste is not thick and not thin, no rupture and no meat, eating fish can be easily separated from the seven characteristics.