Delicious sweet and sour sauce: 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, just mix it according to this ratio, guaranteed success!
The ratio of the above seasonings is 250 grams of ingredients, if the amount of ingredients is large, you need to increase the amount of seasonings.
This sweet and sour sauce can be used to make sweet and sour pork, sweet and sour pork and other sweet and sour dishes.
Raw materials: carp, green onion, ginger, garlic, soy sauce, sugar, vinegar, cooking wine, ketchup, salt, cornstarch, flour
Practice: 1, carp cleaned up, drained, and in the body of the fish on both sides of a 2.5 centimeters each diagonal cut a knife (the first standing cut 1 centimeter deep, and then cut 2 centimeters
deep), with pepper, soy sauce and a little salt slightly marinated
2, soy sauce, sugar, vinegar, cooking wine, cornstarch, flour
2. Sugar, vinegar, vinegar, cooking wine, water and a spoonful of ketchup into a sweet and sour sauce to be used
3, cornstarch, flour into a paste, evenly spread on the marinated fish
4, the oil boiled to 70% of the heat, lifting up the fish tail, the head of the fish into the oil to fry a little bit, and then scooped the oil poured on the fish, to be solidified when the batter, and then the fish slowly
into the frying pan
5, to be deep-fried until the fish is golden brown, and then put the fish on a plate, and then put it on a plate. Fish out of the oil control into the plate to be used
6, frying pan, leave a little oil, put onion, ginger, garlic, burst incense, and then pour into the sauce, add a little wet starch to thicken the pot and pour it on the fish
private words: frying the fish need to master the temperature of the oil, cool is not color, overheating is the outside of the scorched inside is not ripe; the fish can not be cocked
Sweet and sour carps are also a traditional dish of Shandong Jinan. Jinan's traditional dish. Jinan north of the Yellow River, the Yellow River carp is not only fat, tender and delicious, but also golden scales, red tail, lovely form, is a banquet on the delicacies. In Jinan, there is a record of carp from the Yellow River and crab from Nanyang, and it has been included in the recipes.
It is said that sweet and sour carp first began in the Yellow River town of Luokou.
At first, the restaurants here used live carp to make this dish, which was very popular with the diners and became famous in the local area, and then spread to Jinan. In the production method is more perfect, first by the frying pan fried, and then with the famous Luokou old vinegar with sugar to make sweet and sour sauce, poured on the fish, the aroma of the nose, outside the crispy tender with acid, and soon it became a famous dish, which is most famous for the sweet and sour carp produced by the old Jinan Huiquan building. The ingredients for the sweet and sour carp are as follows: Prepare one carp, not too big. I prepared a little big!
Practice:
1
Carp to remove the viscera washed knife, take fine salt evenly coated fish. Spare.
2
Look for a small bowl (ready to sauce) oyster sauce 1 spoon, 2 spoons of soy sauce, half a spoon of cornstarch, 3 spoons of water, a little chicken essence, add a few drops of sesame oil and mix evenly and evenly coated in the body of the fish. Taste for 20 minutes.
3
Slice the green onion, ginger and green pepper finely and soak in water.
4
Steam the fish in a steamer for 10 minutes (depending on the size of the fish)
5
Place the shredded green onion, ginger and green chili pepper evenly over the steamed fish.
6
Burn a little hot oil Lin on the fish.! The first thing you need to do is to make sure that you have the best possible results. home cooking fish stew (home cooking carp stew) Ingredients: carp, coriander
Seasoning: onion, ginger and garlic, dashi, dried chili, salt, sugar, vinegar, chicken essence, pepper
Practice:
1, carp remove the viscera, wash, in the back of the fish cut a few cuts, with salt and cooking wine to wipe over the fish and the inner chamber, marinated for 10 minutes 2, the pot of boiling oil, sautéed dashi, and then sautéed onion, ginger and garlic, add a small amount of wine and garlic, then add a small amount of hot oil, then add a small amount of wine and garlic, and add a small amount of wine. Add a small amount of cooking wine and vinegar, add water to burn 3, put the fish in the pot to stew, after the water boils put 2 broken dry chili peppers, add salt, sugar, chicken essence, pepper, cover the lid of the pot to stew 4, stewed to the soup thick fish rotten, the parsley sprinkled in the pot, you can get out of the pot on the plate
Steaming carp practice (illustrated how to remove the carp fishy line) Fresh fish steamed and eaten, the best way to reflect the fish itself, fresh, sweet and slippery. Suitable for steaming with many, such as carp, grass carp, chub, perch, wuchang fish, tilapia, yellowtail, Mandarin fish, etc., freshwater fish to choose live fish, sea fish to choose the chilled fish, so that the steamed fish flavor is fresh. Generally speaking, suitable for steaming fish can not be too large, the weight of 500 grams of 750 grams or so is more appropriate, so the size of the fish fish meat is more tender, eat up the mouth look good.
Freshwater fish usually have a very heavy earthy flavor, one of the tricks to get rid of the earthy flavor is to fish fish line out, the following are detailed illustrations of how to get rid of fish fish line.
Ingredients: 1 live carp (about 500 grams)
Ingredients: 1 teaspoon of salt, 1/2 teaspoon of pepper, 2 tablespoons of cooking wine, 4 slices of ginger, 1 dried chili pepper, 2 tablespoons of soy sauce for steaming fish, green onions, moderate amount
Preparation:
1,
Carp scales, gills, and giblets, wash clean.
2,
From the position behind the gills of the fish with a knife cut a knife, you will see a white line in the fish meat, with your hand to grab the white line, while grabbing the back of the knife to beat the fish, so that the fish fishy line is taken out, and the other side of the same operation.
3,
With a knife longitudinally in the fish was sliced a knife, the depth of the fish vertebrae.
4.
Smear the fish all over with salt and pepper and marinate for 15 minutes.
5,
Marinated fish into a dish, pour the cooking wine, ginger slices arranged on the body of the fish.
6,
Put the fish into the steamer that has been boiled, steam on high heat for 12 minutes.
7,
Dry chili pepper cut into sections, chopped scallions.
8,
Steam the fish out, pour off the water in the plate.
9,
Spread the chopped scallions and chili pepper segments on the fish.
10, put the oil in the pot, burn to 80% heat, pour the hot oil directly onto the steamed fish, and then pour the steamed fish soy sauce can be. Braised crucian carp
The whole illustration of the practice of detailed introduction to the cuisine and efficacy: Sichuan cuisine
Braised crucian carp
The whole illustration of the preparation of the material: the main ingredients: crucian carp
Substantials: garlic, ginger, green onion, hu doudoune moncler pas cher, soy sauce to teach you how to braise crucian carp
The whole illustration of how to do, how to do braised crucian carp
The whole illustration of the tasty
The whole illustration of how to braze crucian carp
The whole illustration is delicious
Pay attention to clean the abdominal cavity of the fish, nowadays there are different degrees of pollution in the water body, so there is a black membrane in the abdominal cavity of the fish! In the fish on both sides mowed on the flower knife - this can be easy to taste! Since the fish is small, there's no need to do a criss-cross, just slice diagonally 3 times - note that it's a diagonal cut into the meat Rub some salt evenly on both sides of the fish, and even get a little bit inside the belly for a little bit of pre-flavor! I don't really like some of the practices of dipping in flour, I think that destroys the texture of the skin of the fish modification of the fish on the plate, with ginger, flattened garlic, shredded dried chili, and then added some scallions! A few color combinations look good in the pot pull, the oil burned blue smoke, into the ingredients stirring incense, the fire can not be too big, the main thing is to stir-fry aroma. When the onion and garlic yellow when you can fish out the ingredients to be used, red pepper special attention can not be fried black, that will not look good the rest of the oil used to fry fish it! Oil temperature 6 points can be both sides slightly yellow on it, can also be slightly fried older! Turn the fish carefully, break the pan on the smash and then you can put a small bowl of water (family does not have stock) began to cook - restaurants in the fire big oil, people even cook all the oil, the family will use their own way to go! After the water boils, add the most important yellow wine + soy sauce, is a step to remove the fishy seasoning coloring! Into the previous ingredients together to burn, soup put a little salt, to consider the amount of oh, because the soy sauce is also salty, and then have to add sauce, including the fish itself as well as flavored! Keep pouring the sauce on the fish to ensure even heat! Add a tablespoon of bean paste, this is my favorite thing ~ burn a little bit, the fish will be cooked, time will be easy to destroy the shape of the fish now served on a plate, sprinkled with green onion leaves - do you think this is done? There's still some soup in the pot! What an essence! Add a little sugar and vinegar, monosodium glutamate, adjust the bottom of a bowl of water starch, down to the pot, high heat, quickly stirring well, there is a little bit of viscous when the final process - pour the soup! The amount of juice you grasp, less too dry, more flavorless! Done! Easy to learn, what are you waiting for to try it yourself! The way to make carp soup with shredded radish [graphic] The ingredients to make carp soup with shredded radish are as follows: Ingredients:
Carp 1
White radish 1
Ginger 1
Scallion 1
How to make carp soup with shredded radish? The following will be a detailed introduction to the practice of carp carp soup with radish: Step 1: white radish peeled and shredded, scallion cut into sections, ginger slices Step 2: pot of oil, the first crucian carp to fry through, frying one side and then flip fried to prevent frying off the skin of the fish (the reasoning I understand the actual operation of the frying I'm still broken, huh) Step 3: then put ginger and scallion white that section, burst incense Step 4: injected into the water boil rolled, add the wine can be deodorized Step 5: cover the The pot lid slowly simmer for a while soup, then add the shredded radish, seasoned with salt, fish sauce, you can also add a little monosodium glutamate (MSG) Step 6: continue to cook the soup until creamy, and finally sprinkled with a little pepper, into the green onion segments and decorative carrot flowers Steamed crucian carp practice (rice cooker version) Ingredients: crucian carp, soybean drum, salt, soy sauce, vinegar, cooking wine, ginger, scallions, lard, sesame oil.
Steps:
1. Wash the small onions, ginger shredded spare.
2. Fresh crucian carp wash, remove viscera, remove the inner wall black membrane. Use a knife to cut a few slits in the fish body, easy to taste.
3. Put the fish around the body, inside and outside are smeared with a layer of salt. The total amount of salt than just according to the amount of weekday cooking fish.
3. Put the ginger on top, put the soybean drum, soy sauce, vinegar, cooking wine and lard in a small bowl and mix well to pour over the fish and marinate for about 15 minutes.
4. small green onions into a knot fish belly put a ball, fish body put a ball.
5. When the fish marinated to almost, start washing rice. That, the fish will be put on the rice cooker above the steam ha. Press the steam rice gear, cover the lid.
6. When the rice cooker jumped to the heat preservation gear, and then smothered for about five minutes, the fish out of the steam fish juice and then pour the fish again.
7. Drizzle with sesame oil and sprinkle with chopped scallions.
OK. The first thing you need to do is to make sure that you have the right ingredients for your meal. 1. do this, is the rice cooker cooking rice, above the steaming rack steaming fish. So a one-time, rice is also there, dishes are also there, feel very cool ha.
2. Fish is best to choose the size of 400 grams or so, I did a few times are almost this weight, each time cooked just right.
3. Ginger can prepare more, a part of the bottom of the plate, plug a part of the fish belly, and then sprinkle some to the fish.
4. With this method of steaming fish is not fishy, and the meat is also very tasty. And boiling water into the steamer kind of steaming method is no less than. What's more, it is more convenient and quicker. Stewed crucian carp practice [stewed crucian carp]
Ingredients: crucian carp 6
Seasonings: green onion, ginger, garlic, salt, soy sauce, vinegar, cooking oil, water, flour, chicken essence, cooking wine, each appropriate amount
Practice:
1, will be killed and washed fish filtered dry water, crucian carp patted on a thin layer of flour standby;
2, the pot into the oil burned until 8 into a hot oil into the flour patted crucian carp deep-fried until golden brown on both sides;
3, will be fried crucian carp out, the pot of oil out of the green onions, ginger, garlic, soy sauce, vinegar, cooking wine into a bowl for spare;
4, another pot into a small amount of oil hot into the fried fish, poured on the fish, and then add an appropriate amount of water to cover the lid of the pot to open the large fire to a small flame simmering 30 minutes;
5, to be soup is almost dry, add the fish, and then add a little water to the fish to cover the lid of the pot to open a small fire to simmer for 30 minutes;
5
Tips: It is best to use a pan, so that after putting the soup can completely cover the fish, so that midway can not have to turn over, reduce the flip out of the fish will be whole. The practice of deep frying small crucian carp bought a large bag of small crucian carp, ready to do fried small fish, this fish will not be stuck thorns
A pot of fish processing spent more than an hour, so that I have two hands are broken, it is really not easy ah! The fish scales of the small crucian carp is not necessary to go, as long as the stomach with scissors to cut open, and then the intestines and the head with the removal of the OK, remember to buy crucian carp must look at the eyes, the eyes bright, and the scales should be glossy, so that the fish to ensure that the freshness of the fish.
Pour a few tablespoons of salt after killing the fish, pickle the fish, upside down a few pots, so that the salt is evenly distributed in the fish, pickle time is one hour, salt can be a little bit more, because before frying and rinse with running water again.
After an hour of pickling, the fish will be rinsed on the tap, and then drained, open the frying, frying oil should be slightly larger, the fish body wipe dry, the oil is hot in the pot, a strip under the frying two fish will be very crispy, the first frying time a little longer, such as the fish body hardened, slightly discolored with a strainer to fish out of the oil control, and then frying for the second time, so that the temperature of the oil to rise a little bit, and then will be fried again the fish poured into the deep-fried, fried to a golden brown color! The trick to frying the fish for the second time is to keep the oil temperature high and the speed fast.
Fried fish
Take onion, ginger, garlic and red pepper minced, put a little oil in the pan, oil hot, onion, ginger, garlic and pepper burst incense, add a tablespoon of cooking wine, a tablespoon of soy sauce, a tablespoon of sugar, a bowl of water, chicken or MSG, boil the fried fish into the stir-fry evenly, will be wrapped in the soup on the fish, sprinkle the garlic leaves off the fire can be.
This is the finished product, the flavor is good, really crispy, delicious ah!