How to make braised silver carp, how to make braised silver carp

The meat of silver carp is tender and nutritious, and the braised silver carp is even more delicious. There are many ways to make braised silver carp, each with its own characteristics, so if you want to know how to make the best braised silver carp, read on. Below I will introduce the different ways of braised silver carp as follows for my friends' reference.

I hope you can find the best recipe for your taste.

Braised silver carp 1: silver carp, green onion, ginger, garlic, dried pepper, star anise, salt, sugar, monosodium glutamate, chopped green onion, and coriander. After the silver carp is cleaned, cut into cubes; Wipe the water off the fish; Put cold oil in a hot pan, and after the oil is hot, add the fish pieces and turn to low heat to fry; Brown on both sides and remove; Green onions, ginger, garlic, dried peppers, and star anise stir-fry until fragrant, pour in cooking wine, and put the fried fish pieces into the pot; Add boiling water that is no more than half of the fish, add the four sea noodles sauce and simmer over medium heat; Turn over once in the middle, add an appropriate amount of salt and sugar and continue to simmer; When the soup is basically dry, add monosodium glutamate, chopped green onion and coriander.

Braised silver carp two: 750 grams of silver carp, 50 grams of water fungus, 8 grams of white sugar, 8 grams of vinegar, 8 grams of cooking wine, 8 grams of soy sauce, 8 grams of salt, 8 grams of corn starch, 5 grams of pepper, 5 grams of monosodium glutamate, 15 grams of green onions, 5 grams of ginger, 10 grams of garlic. Clean up the fish and use a knife to cut the cross-shaped knife on both sides of the fish's body down to the bone.

Slice green onion, ginger and garlic; Wash the fungus; Put oil in the pot to heat, put the fish in the pot, fry it until it is light yellow on both sides, pour out the remaining oil in the pot, leave a little, put the green onion, ginger and garlic into the stir-fry slightly, cook the cooking wine, soy sauce, add soup, it is advisable to drown the fish, then put the fish, fungus, monosodium glutamate, refined salt, sugar, vinegar, pepper into the pot, boil; Cook slowly over low heat, wait until the fish is cooked thoroughly, take it out and put it in the dish, hook the water starch into the pot, and pour it on the fish.

The silver carp is so delicious to do this.

1. Wash; 2. Pickling;

3. Wrapping dough and oiling;

4. Braised bread;

Silver carp is sweet in taste, flat in nature, non-toxic, its meat is fresh and tender, rich in nutrition, and it is one of the excellent fish species that is more suitable for breeding. So how can you cook this fish to make it tastier? Here's how I've collected it, so let's learn it quickly!

Materials

Ingredients: 750g silver carp

Excipients: 3 tablespoons oil, 2 tomatoes, 4 grams of salt, 30 grams of green onions, ginger and garlic, 5 grams of sugar, 2 tablespoons of seafood soy sauce, 3 grams of white wine

Preparation of braised silver carp1.The whole silver carp is scaled, gutted, and washed.

2.Wash the tomatoes and cut into cubes.

3.Divide it in two, leave the fish body, and smear it with less salt and flour on both sides.

4.Heat oil in a wok and fry the silver carp.

5.Fry thoroughly on both sides.

6.Take a small bowl and mix the green onions, ginger and garlic, white wine, soy sauce, salt and sugar, add them to the pot with the tomatoes, add an appropriate amount of water, bring to a boil over high heat, and simmer over low heat.

7.Reduce the juice over high heat.

8.Remove from pan and serve.

Cooking skills1.Replace vinegar with tomatoes and no more vinegar.

2.Remember to simmer over low heat before the flavor is absorbed.

1. Ingredients for braised silver carp.

Braised silver carp is a very home-cooked hot dish, with a delicious taste and rich nutrition, which is loved by the Chinese nation. Its ingredients are also very simple, just prepare a tarpon and some seasonings. The specific list of materials is as follows:

1 silver carp (about 750 grams).

Ginger slices to taste. Green onions to taste.

Cooking wine to taste. Salt to taste.

Sugar to taste. Light soy sauce to taste.

Appropriate amount of dark soy sauce. Balsamic vinegar to taste.

Appropriate amount of water. Cooking oil to taste.

2. The steps of braised silver carp.

The braised silver carp is similar to the usual grilled fish, it needs to be fried over medium heat until both sides are golden brown, and the preparation process requires a moderate amount of alcohol. The specific steps are as follows:

Remove the head and tail of the silver carp, wash it and cut it into sections.

Add an appropriate amount of oil to the pot, heat it and add the ginger slices and green onion and stir-fry until fragrant.

Add the silver carp segments and fry slowly over low heat until golden brown on both sides.

Add water, bring cooking wine to a boil and skim off the foam.

Add salt, sugar, light soy sauce, dark soy sauce and balsamic vinegar and cook for about 10 minutes.

When the soup thickens, turn off the heat and serve on a plate.

3. Some cooking skills.

Although braised silver carp may look simple, it still requires some cooking skills to make a good dish with a tender taste and rich soup. The details are as follows:

The meat of silver carp is tender and easy to spread, so it must be simmered slowly and gently stirred during the cooking process, and it should not be baked or boiled.

When putting cooking wine, be sure to boil and skim it. In this way, the fishy smell of silver carp can be removed and the taste can be improved.

When pouring in light soy sauce, dark soy sauce and balsamic vinegar, you need to pour in and stir-fry one by one, and be sure to wrap it evenly in the fish and soup.

The soup can be adjusted according to personal taste, and you can add as much salt and sugar as you like.

Silver carp is rich in nutrients, but it also contains certain visceral toxins. Be sure to clean it up before eating.

4. The nutritional value of braised silver carp.

Braised silver carp is a very healthy and nutritious dish. It contains a variety of nutrients such as protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin A, and B vitamins. The meat of silver carp is delicate, easy to digest and absorb, and rich in nutrients needed by the human body.

Moreover, it also has the effect of tonifying the kidney and strengthening yang, nourishing yin and moisturizing dryness, and also has a good effect on the physical recovery of vulnerable people.

5. How to eat braised silver carp.

Braised silver carp is a very tasty dish. It has a delicious taste, good color and flavor, and is loved by people. When eating, you can directly put the fish in a bowl and eat it with some side dishes, or you can enjoy it with rice, steamed buns, noodles and other staple foods.

In addition, braised silver carp can also be added with some of your favorite vegetables, such as tofu, fungus, carrots, etc., which is more nutritious and delicious.

Ingredients: 3 seasonal fish, 50 grams of green onion, a little salt, a little monosodium glutamate, a little vinegar, a little cooking wine, a little light soy sauce, a little sugar.

The steps are as follows:

1. Rinse the fish, cut the green onion leaves into sections, and fry the chives in hot oil;

2. Put the fish into the pot, heat it, add the missing leg silver to the cooking wine, vinegar, light soy sauce, and half a bowl of water;

3. Bring to a boil, add salt and sugar to taste, and cook for about 10 minutes;

4. Turn the fish over, put MSG to make it fresh, remove the green onions, and put it on a plate. Ingredients.

A silver carp.

Accessories. Appropriate amount of green onion and a spoonful and a half of bean paste.

Taste to taste Ginger to taste.

Garlic to taste Pepper to taste.

Appropriate amount of star anise pepper and appropriate amount of sugar.

Cooking wine to taste, soy sauce to taste.

The steps of how to prepare braised tarpon.

1.Wash the fish first, pull out the fishy line, remove the black membrane in the fish, scrape the fish, put an appropriate amount of salt and pepper inside, and then prepare, green onions, ginger, garlic, chili peppers, star anise, peppercorns, flavor, hunger, this Damei bean paste, cooking wine, dark soy sauce, coriander.

2.A portion of green onions, ginger, garlic, chili, star anise, shredded for boiling pot, cut off a large chunk of green onions, garlic and chili peppers with whole, these set aside.

3.Fry the fish on both sides until golden brown first, and then set aside, taking care that the fire is not too big.

4.Then put the prepared green onions, ginger, garlic, chili, star anise, peppercorns, sugar, and bean paste into the oil pot and stir-fry them, and then put in the dark soy sauce, Wei Damei, and cooking wine.

5.Then put hot water in a boil put the ready, large pieces of ginger, shallots, chili garlic, and then put the fish.

6.When half of the soup is left after a while, remember to turn over the ginger fish and taste the soup, if the soup is salty, you don't need to put salt in the feast, on the contrary, if the soup is just right, then put salt in the right amount. Drain the soup and remove from the pot.

7.Put the coriander on the plate, then put the fish steak on the plate and enjoy.

One head of silver carp, more than 20 soaked red peppers, two tablespoons of cooking wine, one coffee spoon of chicken essence, one tablespoon of black beans, three chives, a small piece of ginger, half a garlic, and an appropriate amount of salt.

Chop pepper steamed fish head method:

1. Wash and blow the fish head in half, connect the back of the fish head, soak the red pepper and chop it, chop the green onion, mince the ginger pieces, and chop half of the garlic.

2. Then put the fish head in a bowl and grease it.

3. Sprinkle chopped pepper, minced ginger, salt, tempeh and cooking wine on the fish head.

4. Add water to the pot and bring to a boil, then put the fish head and bowl into the pot and steam it (about 10 minutes).

5. Spread the minced garlic and chopped green onion on the fish head and steam for another minute.

The authentic method is to put chopped green onions after the pot is raised, and I put them first so that I can steam the fragrance of green onions into the fish head).

6. After taking out the bowl from the pot, put the oil on the fire and boil it until it is ten percent hot, shovel it and pour it on the fish head.

1 silver carp head (weighing about 1500 grams), 1000 grams of white radish, 15 grams of green onions, 10 grams of ginger slices

50 grams of cooking wine, 35 grams of soy sauce, 20 grams of sugar, 4 grams of refined salt, 150 grams of salad oil

750 grams of meat and bone broth, 2 grams of monosodium glutamate, 1 gram of pepper, 10 grams of minced green garlic, 5 grams of sesame oil.

Cooking method: 1. Scrape the scales and gills of the silver carp head, wash it, and split it into two pieces with a knife.

Peel the radish, wash it and cut it into strips, blanch it in a pot of boiling water, and remove it.

2. Wash the pot and put it on the fire, scoop in the salad oil and burn it until it is hot, put in the silver carp head and fry it until the fish body is slightly yellow on both sides, add cooking wine, meat and bone broth and water to submerge the fish head, put in the green onion section, ginger slices, soy sauce, refined salt, sugar, skim off the foam after boiling with a strong fire, and then use low heat to burn until the radish strips are ripe, then put in the radish strips and continue to burn until the radish strips are crispy, put in monosodium glutamate, sprinkle in pepper and minced green garlic, pour sesame oil, and put it out of the pot in a casserole or a large bowl.

10 grams of green onion and ginger, 50 grams of Shao wine, 5 grams of refined salt, 500 grams of cooked lard (about 150 grams), 750 grams of meat and bone broth, a little monosodium glutamate, pepper, wet starch, and green garlic leaves.

How to make it: 1. Remove the scales and gills of the silver carp head, wash it with water, use a knife to cut it into two pieces with a knife in the lower waist, then wash the dirty blood with water, put it in the pot, add water to submerge the fish head, put in 5 grams of green onion knots and ginger slices, and 25 grams of Shao wine, boil it with a strong fire, move it to a small fire for 10 minutes, soak it in cold water with a colander and soak it in cold water, on the water surface, hold it with your left hand, the fish face down, remove the fish bones piece by piece with your right hand, and put the fish head face down on the bamboo mat.

2. Wash the choy sum and cut the head into an olive shape. Put the wok on the heat, scoop in the cooked lard, cook until it is 50% hot, put in the cabbage sum to cook, pour out the oil in the pot, add a small amount of meat and bone broth, salt, monosodium glutamate, and after cooking for a few minutes, take out the cabbage sum and put it on the substrate in the soup plate.

3. On the wok on a hot fire, add 75 grams of lard, burn until it is hot, stir out the fragrance of green onion and ginger, put the fish head meat in, add Shao wine and meat bone broth, add salt and monosodium glutamate after boiling, move to low heat and simmer for 10 minutes, collect the marinade over high heat, adjust the taste, put a small amount of pepper, greasy with wet starch, pour 50 grams of cooked lard, pour it on the cabbage sum out of the pot, add green garlic leaf shreds.

Ingredients:

400 grams of decapitated silver carp.

15 grams of green onions.

8 grams of Sichuan peppercorns. Ginger 15 grams of Xiangke food.

8 grams of white sugar.

10 grams of aged vinegar.

10 grams of dark soy sauce.

15g light soy sauce.

5 grams of pepper.

15 grams of cooking wine.

MSG 3 grams of phase food.

15 grams of starch.

Recipe preparation: 1The silver carp that you buy should be scaled and washed.

2.After controlling the water, chop it into sections, look at the picture, the fish I bought is relatively large3Marinate in a bowl of minced fish pieces: pepper, chopped peppercorns, cooking wine, salt, starch, monosodium glutamate 4Heat oil in a pan and fry the marinated fish until it is over.

5.Fry until one side is browned, then fry on the other side, turning over carefully.

6.Fry until golden brown on both sides, about 2 to 3 times ready, see 7Put the fried fish on a plate and prepare 8 green onions and gingerPut oil in a pot and heat it, and stir-fry green onions, ginger and peppercorns.

9.After stir-frying, pour into a bowl of juice and bring to a boil: dark soy sauce, light soy sauce, sugar, monosodium glutamate, water 10

After boiling, put in the fried fish pieces and start to simmer, on high heat for 5 minutes 118 minutes on medium-low heat, looking at the 8 minutes in the picture, the soup is a little thicker12The soup is thick, reduce the juice and turn off the heat.

13.Sprinkle some chopped chives on a plate, and the braised silver carp segments are ready!

The home-cooked recipe of braised silver carp:Ingredients: 4000g bighead carp.

Excipients: green onion, 2 slices of ginger, 4 dried chili peppers, 1 coriander, 1 can of beer, appropriate amount of sugar, appropriate amount of white vinegar.

Steps: 1. Scrape the scales and clean the internal organs and gills!

2. Green onions, coriander segments, dried red peppers!

3. Cut the fish into fish segments, and cut the fish with two knives, (it tastes good when the fish is stewed)!

4. Put oil in the pot and fry the fish! Fry on both sides until golden brown!

5. Add water, not over the fish, then add half a bottle of beer, green onions, dried red pepper, ginger, and simmer for about half an hour.

6. Finally, reduce the juice over high heat, put it in a pot, sprinkle with coriander and eat.