Ingredients: silver carp
Seasoning: salt, cooking wine, soy sauce, chicken essence, shredded onion and ginger, pepper, sliced ginger, sliced onion, shredded dried Chili, coriander leaves and sesame oil.
Practice:
1, eviscerate silver carp, wash it and put a herringbone knife on the fish;
2. Ignition in a pan, add clean water, add salt, soy sauce, chicken essence, cooking wine, pepper, ginger slices and onion slices after boiling for a while, add silver carp and cook with low fire for 10- 15 minutes, take it out and put it in a plate and sprinkle with salt, shredded ginger onion and shredded pepper for later use;
3, sit in a pan and pour the oil. When the oil temperature is 80% hot, add the onion and ginger slices to fry the fragrance, pick up the onion and ginger, pour the oil into the fish, and sprinkle with fragrant leaves.
Features: fresh, salty and fragrant.
Tip every day: when cooking silver carp, pay attention to the heat, not too big.
Spicy silver carp
800 grams of silver carp, 2 tablespoons of bean powder, proper amount of salt, 50 grams of onion, 30 pieces of dried red pepper 10, a piece of ginger, 3 heads of garlic, about 2L of soup (water is acceptable), 2 tablespoons of watercress, 2 tablespoons of soy sauce, 2 tablespoons of sugar 1 spoon, and 2 tablespoons of crispy peppers.
Practice:
1, cut the fish belly, wash all the attachments in the belly, cut into small pieces and mix well with bean flour and salt to taste.
2. Preparation 1: Put sliced ginger, sliced garlic (or crushed) watercress, soy sauce and sugar in the same bowl. Material preparation 2: Cut the dried pepper into sections and put the pepper in another bowl. Preparation 3: Cut the onion into sections.
3. Put the cooked oil in the pot and heat it to eight minutes. Pour the prepared material 1 into the pot and stir-fry slowly. After stir-frying until it is bright, add soup or water (water should be flooded with fish pieces).
4. After boiling, change to medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.
5. Add crispy pepper, pepper powder and monosodium glutamate onion, mix well and serve.
Stewed fish head with Ligusticum chuanxiong and Angelica dahurica
Raw materials: 6 grams of Chuanxiong, 9 grams of Angelica dahurica and 200 grams of silver carp head.
Practice: Wash the fish head, add sliced Chuanxiong and Radix Angelicae Dahuricae, add appropriate amount of water, and stew in water.
(Note: the dosage of Chuanxiong should not be too much; If you have menorrhagia or dizziness due to yin deficiency and excessive fire, you should not eat headache. )
Efficacy: sedative and analgesic, expelling wind and promoting blood circulation, and headache for men and women.
Boiled silver carp
800 grams of silver carp, 2 tablespoons of bean powder, proper amount of salt, 50 grams of onion, 30 pieces of dried red pepper 10, a piece of ginger, 3 heads of garlic, about 2L of soup (water is acceptable), 2 tablespoons of watercress, 2 tablespoons of soy sauce, 2 tablespoons of sugar 1 spoon, and 2 tablespoons of crispy peppers.
Practice:
1, cut the fish belly, wash all the attachments in the belly, cut into small pieces and mix well with bean flour and salt to taste.
2. Preparation 1: Put sliced ginger, sliced garlic (or crushed) watercress, soy sauce and sugar in the same bowl. Material preparation 2: Cut the dried pepper into sections and put the pepper in another bowl. Preparation 3: Cut the onion into sections.
3. Put the cooked oil in the pot and heat it to eight minutes. Pour the prepared material 1 into the pot and stir-fry slowly. After stir-frying until it is bright, add soup or water (water should be flooded with fish pieces).
4. After boiling, change to medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.
5. Add crispy pepper, pepper powder and monosodium glutamate onion, mix well and serve.
Braised silver carp head
1, remove scales and gills from the head of silver carp, wash it with clear water, cut it into two slices with a knife at the lower waist, then wash the dirty blood with clear water, put it in a pot, add clear water to drown the fish head, add 5 grams of scallion, 5 grams of ginger slices and 25 grams of Shaoxing wine, boil it with high fire, and move it to the nest with low fire1.
2. Wash the cabbage and cut the head into an olive shape. Heat the wok, scoop in cooked lard, heat it to 50%, add the Chinese cabbage to boil, pour out the oil in the wok, add a small amount of meat and bone soup, salt and monosodium glutamate, cook for a few minutes, then take out the Chinese cabbage and put it on the soup plate as the substrate.
3. Bring the wok to a high fire, add 75g lard, and heat it to 50% heat. Stir-fry the onion and ginger, add the fish head meat, add Shaoxing wine and meat and bone soup, add salt and monosodium glutamate after boiling, and simmer on low heat for 10 minute. Concentrate the marinade with high fire, adjust the taste, add a little pepper and use wet starch.
Key points: ① Choose silver carp, preferably live fish, which is more delicious. ② Try to keep the fish noodles unbroken when removing bones. (3) cooked with thick fresh soup, chicken soup is better, which can make the soup thick and tasty.
Silver carp pot
Cut 1 silver carp, wash it, and marinate it with salt. Wipe the yuba with a dry cloth, cut it into sections, fry it, take it out and put it at the bottom of the pot. Wash and cut mushrooms, green garlic and shallots, peel ginger, pat it flat and chop it. Remove the oil pan, fry the silver carp on both sides and scoop it up, then add the oil, stir-fry the ginger, green garlic and onion, add a little water, scoop it up and put it in a pot filled with yuba. Add mushrooms and fried silver carp, adjust the taste, heat the silver carp in the oven until it is cooked, add cooked oil, and serve.
Fish pieces in cream tomato sauce
Take the middle section of silver carp, wash it, cut it into pieces, mix well with a little yellow wine, salt, sugar, monosodium glutamate and dried starch, put a little oil in the pot, stir-fry the fish pieces with high fire and put them up. Then shred the onion, stir-fry it in an oil pan, pour in a little tomato sauce, add the fish pieces, add appropriate amount of salt, sugar and monosodium glutamate, and simmer until the fish pieces are cooked. Put a small piece of pure cream before taking out the pan, and serve after the cream melts.
Silver carp with watercress
Remove gill and intestinal impurities from silver carp, clean and cut into cubes, fry in hot oil pan until yellow and white, and drain. Light a wok, put lard, stir-fry chopped green onion, ginger and garlic, add bean paste and stir-fry, then add soy sauce, cooking wine, white sugar and rice vinegar, add fish pieces, add fresh soup, boil and simmer until the remaining 1/3 soup, add monosodium glutamate and wet starch, and stir well.
Steamed fish head with sour bamboo shoots
Split the head of silver carp in two, and cut sour bamboo shoots into shreds; Put the fish head in a basin, smear a little soy sauce, cooking wine, salt, pepper and cornflour, put it in a flat plate, add shredded sour bamboo shoots, steam in a cage for about 8 minutes, drizzle with soy sauce and sesame oil, and add shredded onion, shredded ginger and shredded red pepper; When the onion is burned in the oil pan to 70% to 80% heat, pour it on the dishes.
Pepper silver carp
The whole silver carp to be processed is peeled and cleaned, then put into a boiling water pot and scalded for two minutes, then taken out and drenched with cold water and drained for later use. After the oil is heated, the silver carp is put into the pot, and then dried spices such as pepper, cooking wine, soy sauce, sugar and ginger slices are braised for five minutes and then taken out of the pot. The taste of silver carp cooked in this way is very full, and it melts in the mouth. The fish eaten in the mouth is full of continuous fragrance, slightly spicy, and it is very cool.
Fried fish slices with wine
Slice the middle section of silver carp into a bowl, marinate with shredded onion and ginger, salt and monosodium glutamate for 10 minute, pick out shredded onion and ginger, and pat dried starch on the fillets one by one for later use. Beat the eggs into a bowl and stir well. When the wok is heated to 40%, put the fillets with egg liquid in the wok one by one, and fry until the bottom of the fillets is stiff, then turn over and fry the other side. After frying, add a little water, monosodium glutamate, salt, shredded onion and ginger, sugar, dry the soup with low fire, cook it in white wine, and serve it when it tastes. The wine is rich, salty and tender.
Tip: Remove the earthy smell of silver carp.
After a winter's dormancy at the bottom of the river, the consumption of silver carp decreased and its metabolism slowed down, so its meat was tender and tender, but it was also stained with a little earthy smell. To remove the earthy smell of silver carp, you can kill it and wash it with a little salt flower.