Don't be ambiguous about the name, silver carp and silver carp are completely different fish.
From the living environment, silver carp is in the upper layer of water and feeds on phytoplankton such as diatoms and green algae. Silver carp lives in the middle and upper waters and feeds on zooplankton such as Daphnia.
Judging from the size of fish heads, the fish heads of silver carp and silver carp are very big, but the head of silver carp is bigger, accounting for 1/2 or even more of the body, so silver carp is also called "bighead fish" or "chubby fish".
From the meat quality point of view, silver carp meat is delicate, and its head is rich in glial protein, which is most suitable for making chopped pepper fish head, garlic fish head, curry fish lips, fish head tofu soup and so on. The meat of silver carp is slightly loose, and the umami taste is not as good as that of silver carp. In addition, silver carp has many small spines, which is not convenient to eat.
Knowing the difference between silver carp and silver carp, we also know why the price of silver carp is higher than that of silver carp in the market, so we can buy what we need.
Today, I'm going to make an onion-braised silver carp. The onion has a good effect of removing fishy smell and enhancing fragrance. The silver carp made is delicious and delicious. Will you try again?
Detailed explanation of seasonal chef, onion braised silver carp
Characteristics of dishes: rich in content? Variety of taste? Beautiful color? Nutritional appetizer? Drink and eat.
Ingredients: 500g of silver carp.
Ingredients: onion150g? Onion100g
Seasonings: garlic, ginger, pepper, lard, vegetable oil, starch, pepper, salt, monosodium glutamate, cooking wine and bean paste.
Cookware: kitchen knife? Cutting board? Fruit knife? Ordinary iron pot
-start making-
Step 1, peel, wash and shred the onion. Cutting raw onions directly will irritate your eyes. You can put onions in the refrigerator for 30 minutes in advance, and then take them out and cut them so as not to irritate your eyes.
Step 2, the green onions are picked and washed, and cut into sections with an oblique knife; Peel garlic and wash it. Green onions cut into horse ears are beautiful and elegant.
Step 3: Chop pickled peppers and ginger. In this way, the spicy flavor of pickled pepper and ginger can be fully integrated into the fish.
Step 4, peel the ginger, cut the silver carp into pieces, add salt and marinate with cooking wine for 15 minutes; Wash; Add starch and stir well. Fish is salted, which has a bottom taste and is more delicious.
Step 5, heat the pot, add vegetable oil and lard, and add bean paste, pepper, pickled pepper and pickled ginger to stir-fry until fragrant; Add water to boil; Add fish, simmer for 3 minutes, and serve; Add onions, green onions and garlic and cook for a while; Season with salt and monosodium glutamate. Fish is not resistant to cooking, and it is fragile. Cooking it separately from vegetables can ensure the integrity and beauty of fish.
Seasonal Kitchen Fang Warm Tips
[if ! SupportLists] 1, [endif] Fish has low fat content, and it tastes more delicious when braised with mixed oil of lard and vegetable oil.
[if ! SupportLists]2. [endif] Ginger and cooking wine are simple, convenient and effective in removing fishy smell.
Concern-seasonal chefs, you will share hundreds of Sichuan cuisine!