What is Crucian Carp? What does crucian carp look like?

The crucian carp is not the four big fish, the four big fish are the grass silver carp.

1.Remove the scales of the crucian carp, clean the internal organs, and mark a knife on both sides of the fish.

2.Marinate with a little cooking wine for 20 minutes.

3.Pat some dry flour on both sides of the marinated fish.

5.Set aside. 6.Leave the bottom oil in the pan, add a little green onion and minced garlic and stir-fry until fragrant.

7.Then add minced green onion, minced garlic, shredded ginger, vinegar, soy sauce, sugar, and water to bring to a boil.

8.Put in the crucian carp. 9.Cover and simmer for 12 minutes (turn the crucian carp in the middle).

10.In a bowl, add the shallots, minced garlic, tomato paste, and dry starch.

11.Pour in a little water and stir well. 12.Pour into a pan and stir well.

13.Remove the juice from the pan over high heat. 14.Serve a plate.

Omnivorous fish, with wide feeding habits, strong adaptability, strong fecundity, strong disease resistance, fast growth, low requirements for water temperature, and easy to breed, is an important aquaculture fish in China.

Crucian carp is mainly an omnivorous fish that feeds on plants, and likes to live in clusters. The meat is delicate and has high nutritional value, containing 13 grams of protein and 11 grams of fat per 100 grams of meat, and contains a lot of minerals such as calcium, phosphorus and iron.

The medicinal value of crucian carp is extremely high, its nature is flat and sweet, enters the stomach and kidneys, and has the effect of replenishing deficiency, removing win, warming the stomach and eating, and replenishing vitality.

Crucian carp has a flattened and tall body, a small body, a dull back, and a pale white belly, although it also varies depending on the body color of the fish, but it is mostly black with a metallic luster. The mouth is beardless, and the scales are small.

The body color of crucian carp is mainly gray, such as gray-black body back, silver-gray body belly and gray-white fins.

Cooking method: soak eyebrow peas and white lentils in water for 2 hours; Crucian carp is slaughtered, intestines removed, and washed; Fry in a pan over low heat until lightly browned; Then put all the medicinal ingredients into the clay pot together (those who are worried about fish bones can use the soup bag to fill crucian carp separately), add 2 liters of water, boil over a fire, change to a simmer for 1 hour, and finally season and eat.

Grilled fish with shiso. <>

Grilled crucian carp. 10 grams of perilla, 1 crucian carp, 5 grams of coarse salt, 2 tablespoons of olive oil, 5 grams of black pepper.

1. Scrape the scales and gills of the fish, remove the internal organs, clean the fish, cut the fish body in half, and wipe the water inside and outside.

2. Evenly rub both sides of the fish body with coarse salt and crushed black pepper, place the fish on the shelf, marinate to taste, pad the baking tray with tin foil, brush the tin foil with oil, and spread the marinated fish into the baking tray one by one.

3. Sprinkle the basil leaf pieces into a baking tray, preheat the oven to 200 degrees, put the baking tray in, and take out the fish when it is crispy and golden.

Four gentlemen crucian carp soup.

Ingredients: 20 grams of Pseudostellaria radix, 10 grams of Atractylodes, 15 grams of Poria cocos, 6 grams of licorice, 250 grams of lean pork, a crucian carp, appropriate amount of ginger salt (3 4 people).

Method: Wash the ingredients and set aside, fry the crucian carp until it is slightly yellow on both sides, add an appropriate amount of water, bring to a boil over high heat, and then turn to low heat and boil for 1 hour.

Mugilidae mullet fish.

The picture below shows the mullet mugil cephalus, commonly known as the green head (juvenile), odd muck (adult), letter fish, zhengwu, nine sticks, and aconitum.

The meat is thick, delicious, nutritious, no fine bones, the fish meat is mellow but not greasy, and its fish roe can be made into caviar, which is a well-known delicacy at home and abroad. In particular, the mullet before the winter solstice, the fish body is the plumpest, the belly and back are full, especially fat, and is often used as a seafood delicacy in hotels and restaurants. It can be eaten by ordinary people, especially suitable for people with weak constitution, malnutrition, spleen and stomach qi deficiency, lack of diet, pediatric chancre, anemia and other diseases.

Crucian carp is commonly known as crucian carp melon seeds, moon crucian carp, soil carp, thin head, carp, cold carp, happy head, crucian carp shell, river carp.

Crucian carp is an omnivorous fish that lives in freshwater, with a plump body and a graceful posture of swimming in and out of the water. The living level of crucian carp belongs to demersal fish. In general, they swim underwater, forage for food, and inhabit.

When the air temperature and water temperature are high, they will also swim and forage in the middle and lower layers of the water.

Crucian carp is mainly an omnivorous fish that feeds on plants, prefers to walk in clusters, and chooses to live on food. Crucian carp is widely distributed, and there is perennial production in waters all over the country, with the crucian carp in February, April and August and December being the fattest, and it is one of the important edible fish in China.

The maximum body length is about 30 cm, the habitat depth is 0 20 meters, non-toxic, economical edible fish, good quality and low price. It is mostly produced in the Yellow River Basin, the Yangtze River Basin, and the Pearl River Basin, among which the Erhai crucian carp is more famous.

1.Crucian carp is also called crucian carp, crucian carp melon seeds, moon crucian carp, cold carp and so on.

2.There are differences in the application of these names and the scope of popularity.

3.Crucian carp is a scientific name, that is, the official name, which is the most popular and is common throughout the country.

4.Other names are regional, such as "crucian carp melon seeds" popular in Northeast China, and "moon crucian carp" popular in Guangdong Province.

5."Cold carp" is the name of crucian carp in ancient times, and it can be seen in some ancient books.

Crucian carp is a common freshwater fish.

Crucian carp is widely distributed, and there is perennial production in waters all over the country, with the crucian carp being the fattest from February to April and August to December, which is one of the important edible fish in China. The maximum body length is about 30 cm, and the depth of inhabit is 0 to 20 meters, and it is an economical edible fish. It is mostly produced in the Yellow River Basin and the Yangtze River Basin, and the Erhai crucian carp is more famous.

Picking skills

There are two aspects to the selection of fish. The first is the size of the fish, which is generally best for cooking when the fish grows to eight minutes in size. Because the fish at this stage are just in the "puberty" stage, they have matured sexually, their meat is relatively full, and the taste is also very delicious.

Fish that are too small have not yet grown up, the meat is not fresh and tender, and the spines will appear more; When the fish grows too large, the meat will be rougher and the harmful substances will accumulate in the body. When purchasing, it is recommended that carp and Wuchang fish choose about one and a half catties, crucian carp choose half a catty to one catty, and grass carp choose four or five catties.

The second is the spawning period of the fish, when the spawning period is approaching, the fat and other nutrients in the body of the fish are more abundant, and the meat tastes more delicious. After the spawning period, nutrients such as fat and protein in the fish are greatly reduced, and the fish will become lean and the meat will become loose.