What are the various practices of sweet and sour carp? Preparation of sweet and sour carp

This method varies from place to place, but the basic methods are the same.

The benefits of eating carp: children eat smart, men eat strong, and women eat to nourish their beauty.

Material selection. 1 carp, 100 grams of bamboo shoots, 50 grams of shiitake mushrooms, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of red pepper, appropriate amount of orange peel, appropriate amount of cooking oil, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of rice vinegar, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of tempeh.

Make. 1.To remove the scales, gills, intestines, and maw of the fish, be sure to remove the fishy line of the fish, wash it, and put it diagonally on both sides of the fish.

Three or four knives, marinate with salt and cooking wine.

2.Put on the iron pot, **, put oil in the pot when it is hot, prepare a little flour, and spread it on the fish (so that the skin of the fish is not easy to break).

3.When the oil is hot, put the carp into the pot and fry, at this time use a spatula from the edge of the pot to the body of the fish to pick up the oil, fry for a while, turn the fish over, fry again, fry until the fish body is slightly yellow on both sides, cook it on the fish with rice vinegar, cover the pot, hear the sound is small, put cooking wine, soy sauce, salt, sugar, green onions, ginger slices, garlic cloves, bamboo shoots, mushrooms, orange peel, tempeh, boiling water, the water can overflow the fish body, stew until the soup is viscous and turn off the heat, pick off the green onions, ginger, garlic and orange peel, and put on a plate.

Peculiarity. The smell of fish is tangy and tempting. When you eat it, the taste is tender, and the chili pepper is a little spicy, and it is more refreshing and flavorful.

Didn't offer a bounty to sleep to tell you? Can't you type? How much effort isn't it?

But seeing that you like this dish so much, I'll teach it to you Listen, carp must have to have an open belly is to open the stomach and take the internal organs Don't break the green bag in the stomach That's bitter gall Bitter gall is broken When it is stained with fish, the flesh will be dull and the taste is more bitter But you can try it! Then go to the gills of the fish That thing is also very bitter Then scrape the fish scales Wash away the blood of the fish Pull a few on the carp Remember Don't pull it deep and pull it through to affect the appearance Don't pull it shallow When it is fried, it can't bloom Oh yes, it's a "peony-shaped flower knife" To put it bluntly, "head)))) tail" understand? The two sides are symmetrical, and then "pat the powder" starch, which is commonly known as "thick", is just dry, powdered, patted evenly, and then shaken clean, wait for the pot to boil oil, and when the oil pan is very calm, about 180 degrees, it should be put in the fish and fry until golden brown with a slightly reddish feeling, that will not add fire, may cause a fire.

Fish out Step 1 End A commercial immediately begins, "Do you know who's the most handsome?" A small pot friend immediately shook his body of about 200 catties and jumped out and said: It's me!

Click. Lightning cape. A voice:

It's Ah Bing's most handsome! Okay, our second step begins.

First of all, the ingredients are sugar, tomato sauce, fungus, bamboo shoots, hawthorn slices, lemon starch (wet) The first small step is to boil the juice, boil the water, put the lemon hawthorn slices According to the amount, consider it yourself, but it is recommended that you boil the hawthorn slices for ten catties and twenty catties of lemon not too much It is sour Add hawthorn slices to neutralize Boil When the hawthorn slices are melted, add tomato sauce It also plays a neutralizing role Several different sourness are mixed together Flow, right? However, tomato sauce also plays a role, which is to "thicken" the wet starch, and you have to add how much sugar you want to put in it, and a little is enough! And then when the juice was boiled, I poured it on the fish. Open Eat @

Wash the fish, cut the fish body obliquely a few times and apply salt to taste, put it in the microwave oven and microwave until it is mature. Mix sweet and sour sauce: vinegar, soy sauce, cooking wine, sugar in the ratio of 3:1::1, or according to your own taste.

Add a little oil to the wok, add green onions, ginger and minced garlic and stir-fry until fragrant, pour in sweet and sour sauce, boil over low heat, pour in the seven mature fish when it is slightly thicker, and continue to microwave until cooked.

The Book of Poetry contains: If you don't eat its fish, you will be the carp of the river. "Jinan Mansion Chronicles" has long been recorded as "the carp of the Yellow River, the crab of Nanyang, and into the recipe". According to these historical data, it is speculated that as early as more than 3,000 years ago, the Yellow River carp has become a popular food.

Ingredients: 750 grams of carp, 200 grams of sugar, 10 grams of soy sauce and cooking wine, 300 grams of clear soup, 1500 grams of peanut oil, 2 grams of green onion and ginger, 120 grams of vinegar, 3 grams of minced garlic and refined salt, 100 grams of wet starch.

1. Wash the fish first, cut 1 cm vertically and 3 cm obliquely, add cooking wine, salt, and marinate 2. Finely chop the green onion, ginger and garlic for later use.

3. Add flour and starch to water to make a batter (not too thin, otherwise it will not be able to hang the batter) 4. Evenly spread the adjusted batter on the fish.

5. Add oil to the pot, heat to 8 hot, carry the fish tail, fry the fish head first, while frying the fish head, pour oil on the fish with a spoon, wait for the fish to be basically set, and then fry the whole fish in the pot until golden brown and take it out.

6. Pour a little oil into the pot, fry the green onions, ginger and garlic to make the fragrance, put the tomato paste, vinegar, extremely fresh flavor, sugar and boil, and finally pour in water starch (water starch is thin) to thicken it.

7. Finally, pour the prepared tomato juice seasoning over the fish.

Recipe 1: Ingredients: sweet and sour carp.

750 grams of carp, 200 grams of sugar, 10 grams of soy sauce and cooking wine, 300 grams of clear soup, 1500 grams of peanut oil, 2 grams of green onion and ginger, 120 grams of vinegar, 3 grams of minced garlic and refined salt, and 100 grams of wet starch [2].

Production process. Sweet and sour carp production process.

1. Remove the scales, internal organs, and gills of the carp, cut each centimeter on both sides of the fish body and turn it obliquely into a knife, lift the tail of the fish to open the knife edge, and sprinkle cooking wine and refined salt into the knife edge for a little salting; 2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, and wet starch are paired into a thicken sauce; 3. Sprinkle wet starch on the knife edge, fry it in 70% hot oil until the skin becomes hard, move to a slight fire and fry for 3 minutes, then fry on a high fire until golden brown, take out the plate, and loosen the fish with your hands; 4. Put the green onion, ginger and garlic into the pot and fry the fragrance, pour in the right sauce, wash it into the juice with the boiling oil of the fried fish when it bubbles, and fry it slightly and quickly burn it to the fish. [2]

Method 2: Ingredients.

1 live carp (approx. 750 grams) Ingredients: 1 egg, 15 grams of flour, 75 grams of starch.

Seasoning: 1000 grams of vegetable oil (about 100 grams), 75 grams of sugar, 4 grams of salt, 2 grams of monosodium glutamate, 15 grams of ginger, green onion, fresh red pepper, soy sauce, 40 grams of vinegar and wet starch.

Production process. 1 Pat it with half of the green onion and ginger, then use cooking wine to take the green onion and ginger juice, and the other half of the ginger is shredded and the green onion is cut into sections; Remove the stems and seeds of the fresh red peppers, wash and cut into shreds. 2 Crack the eggs into a bowl, add flour, dry starch and an appropriate amount of water to make a whole egg batter. 3 Remove the scales, gills and fins of the live carp, and disembowel the entrails, and wash them; Every 0 5 cm on the back of the fish, on both sides of the sweet and sour carp.

Evenly chop the peony flower knife, lift the fish tail upside down, and the fish meat of the flower knife on both sides can be rolled down from the tail; Marinate the fish with salt, monosodium glutamate, green onion and ginger wine sauce for about 20 minutes. 4 Put the net pot on the fire, put the oil and burn it until it is hot, grab the head and tail of the carp wrapped in the whole body with the whole egg batter, gently put it into the oil pot and fry it slightly, then turn it over and put all the fish into the oil pot, fry it to light yellow and take it out, when the oil temperature rises to eighty percent hot, then fry the fish into the pot to golden brown, pour it into a colander and drain the oil; Then lay the fish flat in the fish plate, wrap the fish with a clean wet towel and pinch it tightly, so that the fish's chest spines are separated from the backbone, but the fish shape should remain intact. 5 Leave a little oil in the pot, put shredded ginger, shredded red pepper, sugar, soy sauce, vinegar and an appropriate amount of water to boil, dilute and thicken with wet starch, when the sweet and sour sauce is thick, pour the boiling oil into the pot, sprinkle the green onions, pour sesame oil, and pour the sweet and sour sauce on the fried fish.

Features: Golden color, burnt outside and tender inside, sweet and sour, fragrant and delicious.

Sweet and sour carp explains the tutorial in detail.

Method 1:

1 Scrape the scales of the carp, wash and wipe dry, then rub the fish with 3 tablespoons of wine, 1 3 tablespoons of salt, and 2 tablespoons of seafood soy sauce and marinate for 10 minutes.

2 Chop the ginger and garlic into minced pieces, remove the seeds of the red pepper and cut into shreds for later use.

3 Heat half a bowl of oil until it is 70% hot, pour ginger and garlic into it and stir-fry until fragrant.

4 Carry the fish tail, fry the fish head slightly, then slowly slide the fish body into the oil, fry the carp on both sides until golden brown, and pour in two bowls of water to simmer slightly.

5 Pour 1 2 porcelain bowl vinegar, 2 tablespoons sugar and 1 3 tablespoons salt into the pot to taste, and pour the soup over the fish to make the meat more flavorful.

6 When the soup is almost absorbed by the fish, sprinkle with shredded green onion and red pepper and serve in a bowl.

Method 2: 1. Fry the fish on both sides.

2. Put all kinds of ingredients into the pot and mix well.

3. In order to make the fish more flavorful, put the fish into the prepared juice over medium heat and cook for a short time.

4. Add green onion and starch to thicken.

5. Drizzle the prepared juice out of the pot and put it on a plate.

Skills: 1. There is a difference between male and female carp, and it is best to buy male carp when buying, because its meat is more fatty and meaty; Whereas, female carp has fish eggs and is more fragrant.

2. When cleaning the carp, be sure to completely remove the gill pieces to prevent the fish head from being sand-trapped; In addition, the black coat in the belly of the fish should be cleaned to avoid a fishy smell.

3. Before frying the fish, wipe the pot with ginger to prevent the fish skin from sticking to the pan; In addition, when frying the fish, try not to turn the body of the fish to avoid the meat being broken.

4. White vinegar, Shao wine and ginger slices have the effect of removing fish, but ginger shreds should not be put into the pot too early, because the protein in the fish body will hinder the fishy effect of ginger.

5. When making sweet and sour fish, you should put sugar first and then salt, otherwise the dehydration effect of salt will make it difficult for the protein to coagulate and eat the sugar taste thoroughly, resulting in sweet on the outside and light on the inside.

Cut the carp into pieces and marinate them with salt, cooking wine, and green onions for a while, hang a little egg white and water starch and fry them in the pan, and finally pour the sweet and sour sauce with tomato sauce and sugar on the carp on the plate.

Sweet and sour carp explains the tutorial in detail.

Sweet and sour carp. Prepare the following ingredients: 1 carp, 50 grams of flour, 50 grams of starch, 40 ml of tomato paste, 30 ml of white vinegar, 50 grams of sugar, 1 teaspoon dark soy sauce, 1 teaspoon of salt, 2 tablespoons of cooking wine, 1 teaspoon of pepper, 1 egg.

The specific method is as follows: after the carp is cleaned, the fish meat slices are opened with oblique knives on both sides of the fish body, so that the fried fish can stand up, and then put the fish in a large basin, put ginger slices, cooking wine, 1 teaspoon of salt, 1 teaspoon of pepper, and then smear evenly to marinate the carp into the bottom to remove the fish, then prepare a large basin, put in 50 grams of flour and 50 grams of starch, stir well, then beat 1 egg, add 100 ml of water, stir evenly into a thick thin paste, and then wrap the carp in a layer of batter, Put it in the oil pan and fry it until it is set, hook the fish head with a spoon, grab the fish tail with the right hand, the fried carp is bent, put it on the plate after frying, leave the bottom oil in the pot, put in 40 ml of tomato paste, 30 ml of white vinegar, 50 grams of sugar, half a bowl of water starch and 1 teaspoon of dark soy sauce, cook over medium heat until thick, and then pour it on top of the carp.

1. Wash and drain the fish, put it in a bowl and mix it with salt and cooking wine, and marinate for half an hour.

2 pots on the fire, put in vegetable oil, green onions, ginger, etc., heat to 50%, put in crucian carp and fry, turn to medium heat.

3. Fry until the fish is golden brown and the fish is crispy, and control the oil.

4 pots of bottom oil, add green onions, red pepper and stir-fry, add fried crucian carp, add salt, nourishing soup, cooking wine, soy sauce, vinegar and other ingredients, change to low heat and cook until the juice is reduced.

Stir the fish once in 51 hours, add the nourishing soup and continue to burn until the juice is collected, pour in sesame oil, let it cool naturally and then serve it on a plate.

Loading sweet and sour fish.

Method 2: 1Wash the grass carp after removing the scales, gills and internal organs, and make a few cuts on the side;

2.Wash the onion, green onion, ginger and green pepper separately, and cut them into shreds for later use;

3.Add oil, broth and rice wine to the container and heat it in the microwave over high heat for 5 minutes;

4.Pour over the fish, sprinkle with shredded green onion and ginger, and heat over high heat in the microwave for 5 minutes;

5.Turn over and heat for another 5 minutes, remove the fish and place it on a plate;

6.Mix soy sauce, sugar, vinegar, salt, sesame oil, water starch and oil, 7Heat in the microwave for 2 minutes and 30 seconds, take it out and pour it on the fish, and then heat it on high microwave for 3 minutes.

Method 3: Make the ingredients.

Category: Home Cooking, Deficiency Diet, Eye-Warming Recipe, Liver Diet, High Blood Pressure.

Sweet and sour fish. Sweet and sour fish.

Recipe. Ingredients: 1000 grams of grass carp.

Excipients: 3 0 grams of green pepper 100 grams of onion (white skin).

Seasoning: 20 grams of rice wine, 10 grams of green onions, 8 grams of ginger, 10 grams of soy sauce, 20 grams of sugar, 15 grams of vinegar, 2 grams of salt, 2 grams of sesame oil, 10 grams of starch (corn), 20 grams of vegetable oil.

Production process. <1> Peel, wash and dice the onion; Peel the garlic and finely chop it evenly.

Sweet and sour fish. Sweet and sour fish.

Heat 1 tablespoon of oil in a pot, add minced garlic and diced onion and stir-fry until fragrant, add other ingredients and bring to a boil for about 2 minutes.

Peel and wash the carrots and cut them into shreds; Wash and shred the green onions; Wash the ginger slices and cut into shreds; Wash the green peas, blanch them in boiling water, remove and drain.

Remove the scales and internal organs of the flat fish, cut several knives on both sides of the fish body, sprinkle with ginger shreds, and move it into the steamer to steam.

Take one-third of the sweet and sour sauce and pour it over the steamed flat fish, sprinkle with shredded green onions, shredded carrots and green beans.

Tips for crafting. If there is leftover juice from the sweet and sour fish, the vegetable residue can be removed, filtered and refrigerated, and can also be reused.