Sweet and sour carp is a Jinan traditional dish made from carp, one of the representative dishes of Lu Cuisine, with a golden color, burnt exterior and tender interior, sweet and sour, and fresh and tasty.
It is said that this dish first originated in Jinan Lokou, and then gradually spread to Shanxi, Henan and other places. In Henan, sweet and sour fish, carp baked noodles and other dishes were formed. According to Tokyo Meng Hua Lu, carp baked noodles were popular in the market during the Northern Song Dynasty, and the color of the fish was jujube-red, soft and fresh; the baked noodles were fine like hair, fluffy and crispy.
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Carp protein is not only high in content, but also good quality, the human body digestion and absorption rate of up to 96%, and can supply the human body with essential amino acids, minerals, vitamin A and vitamin D; carp fat is mostly unsaturated fatty acids, can be very good lower cholesterol.
The next step is to introduce you to this sweet and sour carp home cooking, learn to never have to go to the restaurant!
Sweet and sour carp
1. First of all, we prepare a carp, the fish knocked out after the fish, scrape off the fish scales, remove the internal organs, clean. Then cut a few cuts on both sides of the body of the fish, cut when not cut through, cut to the fish bone can be.
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2. pot add salt 2 grams, pepper 2 grams, 10 grams of cooking wine, ginger a small piece cut into julienne strips, a section of white onion, cut into horseshoe slices, the sauce evenly coated in the fish, marinate for 10 minutes, give the fish fish fishy yards flavor.
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3. garlic a few, hard beat scattered cut into garlic, ginger a piece, cut into ginger minced spare.
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4. Prepare a large pot, beat an egg white, grab two handfuls of starch, a handful of flour, starch and flour ratio is 2:1, add 5 grams of vegetable oil, a little water, water should be added a small number of times, until the powder mix into a paste can be pulled wire can be.
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5. Then take out the marinated carp, sprinkle a layer of dry starch, dry powder can absorb the water on the fish, so that when hanging paste should not be desiccated, put into the adjusted batter, so that the surface of the fish body and the cracks are evenly coated with batter and standby.
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6. After the ingredients are ready, we began to deep fry the fish, add a suitable amount of vegetable oil in the pot, the oil boiled to 5 into the heat, the oil surface slightly smoke, pinch the fish head fish tail, the body of the fish into the frying pan, immersion deep frying for 3 minutes to give the carp stereotypes.
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7.3 minutes, the carp has been shaped, the carp all immersed in the frying pan, frying for another 5 minutes, during which time, often to the fish turn over, and pour the hot oil on the part of the oil surface, so that the carp evenly heated, cooked, and consistent.
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After 8.5 minutes, the carp is cooked and deep-fried, until the surface is golden, remove the fish from the pan and control the oil.
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9. Next, we make sweet and sour sauce, add a little water to the pot, add 20 grams of sugar, 10 grams of white vinegar, 20 grams of ketchup, quickly stir the ketchup to melt, and then add 1 gram of salt to the bottom flavor.
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10. Pour in the chopped ginger and garlic, drizzle a little water starch, open the fire to thicken the soup, and then add 5 grams of oil to brighten the color, and then turn the pot.
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11. the sweet and sour sauce evenly poured on the fish, placed in the dish, put a little parsley garnish, you can serve.
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Well, this outside the crispy tender, sweet and sour appetizing sweet and sour carp is ready, like friends hurry to try it!
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