How can I eat silver carp? We usually eat some fish. Fish is good for our health, so it is better to eat fish like this. Everyone likes it better. Let's take a look at the information about how silver carp eat. Let's have a look.
How to eat silver carp 1 boiled silver carp?
Ingredients: silver carp 1 strip, proper amount of salt, 3 tablespoons of cooking wine, 2 tablespoons of starch, 2 tablespoons of watercress, 2 pieces of chopped red pepper 1 tablespoon, pepper powder1tablespoon, a small piece of ginger, 4 cloves of garlic, 4 onions and 6 fish parsley. Chop it, soy sauce 1 spoon, vinegar 1 spoon, sugar 1 spoon, monosodium glutamate 1 teaspoon.
First, the silver carp is slaughtered and cleaned, and the clean fish is removed. Then cut it into pieces about 0.2 cm thick with an oblique blade and put it in a bowl. Add salt, cooking wine, water and starch and stir well. Cut fish head and bones into pieces, peel and wash ginger and garlic, and cut into minced ginger and garlic. Then, wash the bamboo shoots, cut into pieces, wash the shallots and cut them into chopped green onions. Open a big fire in the pot, heat the oil to 40% heat, add the fish fillets and slide away.
When it is completely white, take it out, drain the fish oil, leave about one and a half portions of oil in the pot, not too much, and then put down the watercress, rice with pickled peppers, ginger and garlic and fry until cherry red. Add about half a catty of water, pour in seasoning, the cooking wine tastes better and the fishy smell is removed, and then put down the fish fillets, soy sauce, salt, vinegar, sugar and pepper powder. When the fish is cooked and the soup is thick, add monosodium glutamate, chopped green onion and agastache leaves, turn them over and shovel them evenly. Wash some flowers and put them in front of the fish, and the delicious and beautiful fish will be ready.
Silver carp head with chopped pepper
When it comes to making fish heads, many people first think of the delicacy of silver carp heads, because silver carp heads are big and delicious, which is very suitable for making fish heads. After eating, they will think about the taste of silver carp head. Let's take a look at the fish head with chopped pepper.
Ingredients: 300g silver carp head.
Accessories: 50g red pepper.
Seasoning: shallot 10g, oyster sauce 5g, salt 7g, white sugar 8g, white vinegar 5g, starch 10g, cooking wine 10g, monosodium glutamate 3g, onion 10g, ginger 20g, garlic 5g and fermented soybean 5g.
Because it is difficult and time-consuming to make the sauce for the fish head with chopped pepper, it must be made 7 days in advance.
Remove the stems from the peppers first, and then wash them clean. Dry the water with kitchen paper, which is beneficial to the freshness of ingredients. Chop pepper, ginger and garlic, put them into a container, add salt, fermented soybean and sugar into the container and mix well. Then put the chopped pepper into a glass bottle, add two layers of plastic wrap to the bottle mouth and cover it tightly, because it is difficult for bacteria to get in. Keep them in a cool place for 7 days.
Clean the fish head, remove all inedible parts from the internal organs, and then cut it in half with a knife. The back of the fish head is connected together. Take half a basin of clean water, and the water can pass the fish. Adding white vinegar and refined salt to soak the fish in the basin will remove the fishy smell and make the fish more tender. After soaking for about 15 minutes, take out the fish head, coat the cut surface with oyster sauce, and evenly sprinkle with monosodium glutamate, starch, refined salt, cooking wine and sugar. Then slowly pour the fish head upside down on the plate, coat it with chopped pepper sauce, put onion, ginger and garlic under the fish and steam it in the pot for 20 minutes. During this period, heat the oil, then take out the steaming plate, sprinkle chopped green onion on the fish head, and then pour hot oil. The chopped green onion will also show its flavor and make the fish more fragrant. The delicious' fish head with chopped pepper' is ready.
How to eat silver carp 2 practice 1: boiled fish
The ingredients are as follows: 65438 strips of bighead carp +0, 2 tomatoes, tomato sauce 1 tablespoon, ginger 1 slice, onion 1 teaspoon, pepper 1 teaspoon, 2 teaspoons of salt, cooking wine 1 teaspoon, and sugar.
The specific method is as follows: take out the fish, slice it, and cut the fish head and bones into small pieces. Cut a knife on the tomato, soak it in boiling water, peel it directly, then cut it into small pieces, add ginger, onion, cooking wine, salt and pepper to the fish, add some salad oil to the pot, then add some lard, add ginger rice to the tomato sauce, stir-fry the millet pepper until the oil in the pot turns red, then stir-fry the tomato until it melts, and add water until the water boils.
Practice 2: Braised bighead carp with pickled peppers
The ingredients are as follows: 1 bighead carp, 20 pickled peppers, 3 shallots, 2 teaspoons of salt, 1 teaspoon of chicken essence, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 5 cloves of garlic, 1 slice of ginger, 1 tablespoon of aged vinegar, 60.
The specific method is as follows: after washing bighead carp, take it out, cut it into thin slices, chop the fish skull into small pieces, add salt and cooking wine to the fish skull, and marinate for a while. Put the fish in the pot, add a little salt, add 1 egg white, add 1 teaspoon pepper, add 1 tablespoon starch, and then grab well for later use! Then add oil to the pan and heat it, fry the fish head and bones until both sides are brown, then add boiling water and cook for 5 minutes.
Boil the soup until it is milky white, then take out the fish bones and put them at the bottom of the plate. Fish soup was served for later use. Then add a little more oil than usual, then add Jiang Mo, minced garlic and pickled peppers, stir-fry until spicy, then pour in fish soup and boil instantly. Add 3 tablespoons of soy sauce, add 1 tbsp of oyster sauce, add fish fillets, and cook for 30 seconds on high heat. Put the pan into a plate with fish bones and sprinkle with onions!
Practice 3: Braised fish
The ingredients are as follows: 65438 bighead carp, 2 tablespoons of soy sauce, salt 1 tsp, shallot 1 tsp, soy sauce 1 tsp, oyster sauce 1 tsp, a little dried pepper, 5 heads of garlic, 50g of flour, 2 tablespoons of cooking wine.
The specific method is as follows: after washing bighead carp, chop off the fish head and keep it as chopped pepper fish head. Then chop the fish into small pieces, put them in a pot, add 1 teaspoon salt, 1 tablespoon pepper, 2 tablespoons cooking wine and 50g flour, then grab them evenly by hand, add oil and heat them, and fry the fish pieces until the surface is brown. Then heat the oil in the pan, add minced garlic and stir-fry until fragrant, then add 2 tablespoons of soy sauce, add 1 tablespoon of soy sauce, add 1 tablespoon of oyster sauce, stir fry, add 2 bowls of clear water, bring to a boil, add fried fish pieces, simmer on low heat until the fish pieces are soft, stir fry evenly, and sprinkle with chopped green onion!
Practice 4: Fish head with chopped pepper
The ingredients are as follows: 1 bighead carp, 1 bowl of chopped pepper, half bowl of minced garlic, 2 teaspoons of salt, 1 teaspoon of chicken powder, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, appropriate amount of chopped green onion and 2 tablespoons of cooking wine.
The specific methods are as follows: after cleaning the fish head, coat it with a layer of cooking wine and salt, put it in a steaming pan for later use, then put oil in the pan to heat it, add minced garlic and stir fry it with low fire, then add chopped pepper, add 1 teaspoon salt, add 1 teaspoon chicken powder, add 1 tablespoon soy sauce and add/kl.
Practice 5: spicy bighead carp
The ingredients are as follows: 1 bighead carp, 5 millet peppers, 2 slices of ginger, 2 tablespoons of bean paste, 1 teaspoon of salt, 1 teaspoon of oyster sauce, 2 tablespoons of soy sauce, a little coriander leaves and 5 cloves of garlic.
The specific method is as follows: after washing bighead carp, put knife flowers on both sides, smear cooking wine and salt, and marinate for a while. Shredding ginger, chopping millet pepper, chopping garlic, heating with oil, adding shredded ginger, minced garlic and minced millet pepper, stir-frying with low fire, adding 2 tablespoons of bean paste after stir-frying, stir-frying with low fire to obtain red oil, adding 1 clear water to the soup basin, adding 1 teaspoon of salt, and adding 1 teaspoon of salt.
All right, friends! There are many ways to eat bighead carp. I will share these delicious practices with you for the time being.