Crucian carp has also become a favorite delicacy of many people, because crucian carp tastes very delicious and is rich in protein. Eating crucian carp can comprehensively supplement the nutrients needed by the body.
The most common way to eat crucian carp is to stew crucian carp soup. In addition, small crucian carp is also a food that many people like to eat.
So how to make delicious and homemade small crucian carp? How to make delicious sweet and sour small crucian carp. Ingredients: small crucian carp, sugar, vinegar, chopped green onion, ginger and garlic, light soy sauce, and salt.
Method 1. First put oil in a pan and fry the small crucian carp over medium-low heat until both sides are golden, so that the fish bones will become crispy and you don’t have to worry about getting stuck.
2. I don’t want to waste too much oil, so I fry it half-fried and half-fried, which takes a long time.
3. Prepare chopped green onion, minced ginger and garlic, sugar, vinegar, salt and light soy sauce to make a juice.
4. Saute ginger and garlic in oil pan and reduce the sauce.
5. Add a little more water and bring to a boil, add the fried crucian carp, cover and simmer over low heat for a while, then turn to high heat to reduce the juice, put on a plate and sprinkle with chopped green onion.
Ingredients for braised small crucian carp: crucian carp, onion, ginger, green pepper, garlic (peeled and fluffed separately), edible oil, sugar, vinegar, soy sauce, rice wine (Danyang and Shaoxing rice wine are preferred).
Prepare the crucian carp and set aside. Then put the pot on the fire and add an appropriate amount of oil. When the oil just starts to smoke, add the onion, ginger and garlic, stir-fry until fragrant, then add the small crucian carp and stir-fry.
Then add rice wine. The amount of rice wine should be enough to just cover the small crucian carp. White wine and water cannot be used instead of rice wine (key one: do not add water). Then add sugar, vinegar, green pepper, and soy sauce. The amount of each should be added according to each person.
The taste shall prevail, but there should not be too much vinegar, and salt cannot be used instead of soy sauce to increase the saltiness; just cover the pot and cook over high heat until the soup is thick, and it is best to eat it immediately (key two: if the cooking time and storage time are too long, the soup will
Lose the freshness and taste).
Fried crucian carp and small fish, one egg, appropriate amount of flour, a little salt, a little chicken essence, a little pepper, a little baking powder and a little water.
1. Marinate the small fish with salt for two hours. When the weather is hot, you can put it in the refrigerator.
Rinse the blood with water and drain before frying.
2. Mix the batter.
Beat the eggs in a bowl, add pepper, salt, chicken essence, and baking powder and stir well.
3. Pour in the flour and mix with a small amount of water.
4. The consistency of the batter should be enough to coat the fish body evenly.
5. Put the small fish into the batter and coat both sides with the batter.
6. Heat the oil pan, turn on high heat, and wrap the small fish in the batter when the oil is hot (when it emits slight blue smoke).
7. After the first batter is solidified, turn the fish over and fry for about 1 minute. Then change the heat to medium-low and turn the fish frequently to make both sides evenly heated. Fry for about six or seven minutes before it is ready.
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Benefits of eating small crucian carp: Pregnant women eating crucian carp can reduce depression. Pregnant women eating crucian carp appropriately can reduce depression. It contains a nutrient called omega-3 fatty acids, which can reduce prenatal or postpartum depression.
Nutritious crucian carp has the effects of strengthening the spleen and removing dampness, harmonizing and appetizing, promoting blood circulation and unblocking collaterals, warming and lowering qi. It has a good nourishing and dietary therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma and diabetes.