How to make carp delicious, how to make carp more delicious

Sweet and sour carp is delicious, and the method is as follows:

Ingredients: 500g carp, 100g red pepper, 10 garlic cloves, 5g ginger, 5g green onion.

Excipients: 2 tablespoons salad oil, 5g salt, 1 tablespoon soy sauce, 1 teaspoon vinegar, 1 teaspoon brown sugar, 1 teaspoon chicken essence.

1.Take out the fish in advance and thaw it, wash it, and make a few cuts on both sides of the fish.

2.Shred the red pepper, cut the green onion into sections, slice the ginger, and peel the garlic cloves.

3.When the pan is hot, add the salad oil, wait until the oil is six ripe, gently add the fish along the edge of the pan and fry over low heat until golden brown on both sides.

4.Add garlic cloves, ginger, and soy sauce.

5.Add an appropriate amount of cold water and cook for two minutes, then add the remaining red pepper and salt.

6.Add an appropriate amount of sugar and vinegar and sprinkle evenly into the fish. Cook for another 2 minutes, and add a little chicken essence until the soup is thick.

Cooking Tips: 1When frying the fish, boil the pan very hot and then pour in the oil so that the fish does not stick to the pan.

2.When adding cold water, you should add enough at one time, and do not add cold water halfway, so that the taste is more tender.

3.Add some brown or white sugar to make it taste more delicious.

Ingredients: a carp Seasoning: oyster sauce, garlic, coriander, monosodium glutamate, salt, sesame oil Processing method 1 Rinse the clean fish first Fear of drying up the water and set aside 2 Garlic chopped into puree, and oyster sauce into 2 bowls for later use 3 Take a bowl and coat the inside and outside of the fish Put it on a plate and steam it in the cage drawer 4 Take the steamed fish Oyster sauce and garlic paste before going to the place Coat the second bowl all over the fish body Evenly sprinkle salt and monosodium glutamate 5 Take a pot and heat the amount of oil More water on the fish Sprinkle coriander and some sesame oil The production method of braised carp is to be; Take 1 kilogram of fresh carp from the lake, slaughter it, remove the gills and scales, remove the internal organs, and wash it.

Cut the two sides of the fish with a lancet and coat it with soy sauce. Put the pot on the fire, pour in about 500 grams of salad oil (actual consumption of 50 grams), cook until it is hot, put the fish into the oil pan, fry until the knife edge protrudes, and remove the skin when it is golden brown. Appropriate amount of peanut oil, 25 grams of sugar, boil to red, add 50 grams of soy sauce, cook slightly, put the soup (water) under the fish, the amount of soup should be spread over the fish body, add green onions, ginger slices, peppercorns, appropriate amount of salt, about 15 minutes, out of the pot and serve on the plate.

Add an appropriate amount of powder, rice wine, and pepper oil to the original soup, boil it into a slurry and pour it on the fish on the plate, and it can be served. The flavor characteristics of this dish: the color is ruddy, the meat is tender and pure.

The body of the fish is red sauce color, the meat is milky white, fresh and tender, slightly salty in import, fresh and fragrant in the mouth, and the marinade is heavy.

Details of the practice and production method of braised carp: The characteristics of braised carp: yellow, tender mushroom fragrance, thick juice and delicious taste.

Ingredients for braised carp: Ingredients: 1 fresh carp (about 750 grams), 100 grams of peanut oil, 25 grams of wet starch, 5 grams of green onion white, 25 grams of soy sauce, 15 grams of pine mushrooms, 25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper, 1 gram of chili noodles, 2 grams of refined salt, and 2 grams of sesame oil.

The practice of braised carp: 1. Wash the fresh carp, remove the scales, remove the gills, cut it with a knife at the abdominal section, remove the internal organs, wash the blood foam, and cut 5 knives obliquely on both sides. 2. After the pine mushroom is watered, wash the sediment, remove the roots, peel the green onions, wash them, and cut them into thin strips; Wash the ginger, peel it and cut it into slices.

3. Put peanut oil in the pot, heat it over a hot fire, and fry the whole carp into yellow on both sides in the pot, then cook it into cooking wine, and then put in chili noodles, shredded pine mushrooms, refined salt, soy sauce, ginger slices, boil, change to low heat and simmer, then put in green onions, monosodium glutamate, thickening, add sesame oil, pepper, and put it on the plate.

1.First of all, we deal with the carp, a fresh carp, you can also use grass carp and sea bass, first stun the carp, scrape off the scales with a knife to deduct the gills, cut the abdomen, remove the internal organs, scrape off the black membrane, carefully wash the blood and mucus with water, the mucus has a strong fishy smell, be sure to wash it clean.

2.Put the fish flat on the top of the case to press the fish body, on both sides of the fish body, the first hidden every 3 cm cut a word knife, and ** in the same, cut to the tail of the fish do not cut through, everyone take a look, after the cut is like this.

3.Next, we marinate the carp and put it on the carp3 grams of salt, 2 grams of pepper, 5 grams of cooking wineSalt is to further taste, cooking wine plays a role in increasing flavor and removing fish, grasp the fish with your hands, marinate for about ten minutes.

4.After the carp is processed, we prepare a small batch, a few shallots cut into green onion segments, a small piece of ginger cut into ginger slices, then cut into ginger shreds and finally cut into grains, a few garlic grains are flattened and chopped, and after the parsley is ready, we proceed to the next step.

5.Next, we fry the fish in oil, boil the oil in the pot, when the oil temperature is 6 hot, a small amount of green smoke comes out of the oil surface, pick up the tail of the carp and slowly put the carp into the pot.

6.Constantly pour hot oil on the part that exposes the oil surface, turn on a low fire in this process, slowly fry for about three minutes, fry the carp until it is slightly yellow, and after the internal life is broken, take out the carp and raise the oil temperature to 7 into heat.

7.We put the carp into the oil pan and fry it again, the skin of the carp becomes hard, the inside of the fish is fried thoroughly, the carp is fished out, the oil is controlled for later use, you can advance the camera to see, the carp skin is golden yellow.

8.Let's start cooking, leave the bottom oil in the pot, put in 25 grams of bean paste, stir-fry the red oil, add garlic and stir-fry, stir-fry the garlic fragrance, and then pour in the minced ginger and stir-fry together, after the fragrance is fried, add an appropriate amount of water, put in the fried carp, pour in 5 grams of cooking wine, and use the cooking wine to volatilize when heated, and take away the fishy smell.

9.Now let's start seasoning,Add 2 grams of chicken broth (2 spoons), 2 grams of pepper (1 spoon), 5 grams of sugar (2 tablespoons), and 5 grams of balsamic vinegarStir the seasoning well and keep pouring the juice on the fish to give the fish a taste that lasts about 5 minutes to fully absorb the flavor of the carp.

10.We prepare a fish plate and carefully remove the carp with chopsticks, so as not to break the carp body in this process.

11.Next, we put the soup away, turn on the high heat, slowly collect the soup until it is viscous, pour in 5 grams of light soy sauce and stir well, if the soup is not viscous enough, pour in a little water starch, pour in water starch to make the soup thicker.

After collecting the soup, pour the soup evenly over the fish, and finally sprinkle with green onions, and serve.

Abalone belongs to the precious seafood, it pays attention to "a few heads", 2-20 heads, the fewer the number of heads, the more precious, the bigger the rarer the size, the "2 abalone" is difficult to buy with money, the "several" here refers to the meaning of 1 catty can be called a few heads, the meat is thick and drum-like and full of fresh, the flat-headed people want to eat, buy which one is 3 yuan is very good, as long as the practice is done properly, it still burns out the tall and tall quality. So today, Xiaomei will tell you how to make abalone delicious and delicious.

Let me tell you how to make abalone delicious and delicious.

How to make abalone delicious and delicious:

Steamed abalone with garlic vermicelli, the ingredients we need to prepare are: abalone, vermicelli, cooking wine, ginger, light soy sauce, garlic zen repentance, oyster sauce.

Step 1: Let's boil some warm water and soak the vermicelli for 20 minutes. Now we clean the abalone, use a toothbrush to clean the impurities on both sides of the abalone, and then use the handle of a spoon to dig out the abalone meat, remove the internal organs and wash it with running water; Finally, use a blade to make some small cuts on the abalone meat, which can make the abalone meat better flavored; Clean the shell of the abalone.

Let me tell you how to make abalone delicious and delicious.

Step 2: Soak the vermicelli until soft and put it on a plate, put the abalone meat into the abalone shell, and then place it on the vermicelli; Now we mix the sauce, peel and crush the garlic, slice and chop the ginger, then put the chopped garlic and ginger in a small bowl, add cooking wine, oyster sauce, light soy sauce, stir well and the sauce is ready.

Step 3: We pour the prepared sauce evenly in the abalone vermicelli bowl, and finally add an appropriate amount of water to the cooking pot, put the abalone into the steamer, boil the water and steam it over high heat for 15 minutes, and the steamed abalone with very delicious garlic vermicelli is ready.

Let me tell you how to make abalone delicious and delicious.

Eating abalone, the most troublesome place is the cleaning process, each grain must be thoroughly cleaned inside and out with a brush, and the abalone head and internal organs have to be torn off, the process is not complicated, what is needed is serious and meticulous, patience is particularly important.