How do you make sweet and sour carp? How to cook sweet and sour carp?

Sweet and sour carp explains the tutorial in detail.

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 [2].

Production process: 1. Remove the scales, internal organs and gills of the carp, cut each centimeter on both sides of the fish body obliquely into a turning knife, lift the fish tail 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 in Xiangjiang River (about 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. Directions:

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; At every 0 5 cm on the back of the fish, evenly chop the peony knife on both sides, 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:

The color is golden, the outside is burnt and the inside is tender, sweet and sour, fragrant and delicious.

Sweet and sour carp, easy to learn.

Wash the carp and fry it in oil until it is ** colored, and put it on a plate; A little oil, add ginger, garlic, salt, add a little water, vinegar, thicken with starch and pour on top of the carp.

Slaughter the fish first, put in cooking wine, pepper, green onion, ginger, salt and marinate for 10 minutes, remove the ingredients, put in egg whites and starch to wrap evenly, put in hot oil and fry until golden brown and put it on a plate, add a small amount of water to the pot, add vinegar and sugar (the ratio is 1:2) and add a small amount of dark soy sauce, water starch is missing, add minced garlic and a little sesame oil, and pour it on the fish.

About a pound of carp, green onion, ginger, salt, cooking wine, starch, light soy sauce, sugar, vinegar, cooking wine, tomato paste.

Method. 1.Cut the green onion into small pieces and slice the ginger.

2.A carp, slaughtered, scaled, drained, and cleaned. Make a cut in the neck of the fish, then turn the meat open to reveal a severed white line. Gently pull it out with your hand. Remove the line on both sides.

3.Cut the gills vertically under the knife 1 and cut to the bone. Cut on both sides.

4.Cut the fish every 2 cm to the bone, then cut 1 cm forward along the bone to slice the meat. Slice both sides in turn until you reach the tail of the fish.

**。5.Spread two teaspoons of salt evenly on the fish. Wipe everywhere, including the inside of the fish's maw.

6.Smear the fish with another layer of cooking wine.

7.Put the ginger slices and green onion on the fish maw and the fish respectively. Then marinate for 20 minutes and set aside.

**。8.When marinating the fish, prepare the starch paste. Put 40 grams of cornstarch into a large bowl, then pour in 40 ml of water and stir well.

9.Mix light soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour sauce and set aside.

10.Once the fish is marinated, spread the starch paste evenly over the marinated fish.

**。11.Pour an appropriate amount of oil into the pan and heat it (don't use too much oil, just submerge half of the fish). Heat the oil until it is 70% hot, lift the tail of the fish, and fry the head of the fish in the oil first.

**。12.Then use a spoon to scoop the oil and pour it over the fish, and when the batter is solidified, slowly put the fish into the oil pan.

13.Fry the fish until golden brown, remove the oil and put it on a plate for later use.

14.Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, then pour in the seasoned juice.

15.Add a little wet starch to thicken the pot and pour it over the fish.

**。Tips:

1.When applying water starch, be sure to smooth it evenly. Otherwise, it is easy to splash oil when frying.

2.When frying fish, pay attention to the heat. Be sure to fry slowly over low heat until ripe. If the fire is too big, it is easy to scorch the skin of the fish, and the meat is not yet ripe. It should be fried until golden brown, but not charred.

3.Putting vinegar first will not only make the fish taste better, but also prevent the sugar from sticking to the pan. The ratio of vinegar to sugar should be appropriate, the optimal ratio is 2:1, its taste should be sweet and sour, and the sweet and sour marinade should be thick but not thick.

4.In the 14th step, you can add an appropriate amount of diced carrots and pea rice, and the sweet and sour carp made is more beautiful and delicious.

Material. About 750 grams of 1 carp, 200 grams of sugar, 100 grams of vinegar, 15 grams of cooking wine, 3 grams of salt, 20 grams of tomato paste, ginger, minced garlic, sesame oil, water powder, flour, and oil.

Method. 1. Diagonal knife lines on both sides of the net fish, marinate with a little salt and cooking wine, and add water starch and flour to stir the paste.

2. Put oil in the hot pan and burn seventy percent of the hot fish tail sticky into the oil pan, turn over and continue to fry, and remove it when it is golden brown.

3. Wait for the oil to rise and fry it again.

4. Heat the oil in the pan, put ginger and minced garlic over low heat until fragrant, cook vinegar and clear soup, add sugar, tomato paste, water starch, sesame oil, and then put minced garlic, and then pour it on the fish.

1 live carp, 1 gram of green onion, ginger and garlic, 5 grams of bamboo shoots, 40 grams of flour and water starch, 1 water chestnut, 500 ml of vegetable oil (50 ml of actual consumption), 40 grams of sugar, appropriate amount of dried black fungus, soy sauce, refined salt, rice wine, fresh soup and vinegar.

1) Raise the dried black fungus with boiling water; Finely slice the green onion, ginger and garlic; Cut water chestnuts and bamboo shoots into thin slices; Cut the carp, wash it and wipe it dry, then cut both sides of the fish with a knife into a knife edge about 1 cm deep, wipe it on the knife edge with refined salt, marinate it slightly, sprinkle the flour evenly on each knife edge, and then stick the whole fish on both sides with flour.

2) Heat the oil in a pan, put the fish in the pan, fry until golden brown, take out the oil and drain the oil. Put a small amount of vegetable oil in the pot, add shredded green onions, shredded ginger and shredded garlic, add vinegar, black fungus and water chestnut slices, bamboo shoots, fresh soup, rice wine, sugar, soy sauce, water starch, etc., burn into a thick juice, and quickly pour it on the fried fish.

1 fresh carp (about 750 g), green onion 10 g, ginger 10 g, garlic 30 g, sugar 200 g, soy sauce 30 g, salt 3 g, rice vinegar 150 g, Shao wine 15 g, egg yolk 2, green onion and ginger juice 20 g, starch 250 g, peanut oil 4 000 g (about 200 g), clear soup 250 g.

Method. 1. After the carp is slaughtered, the scales and gills are removed, the internal organs are washed with celery, and then every 3 cm from the gills to the tail, the peony flower knife is beaten into a peony flower knife with a slope knife attached to the spine every 3 cm, eight knives on each side, and then the ribs on both sides of the belly backbone are cut off (easy to set), and the green onion, ginger and garlic are minced.

2. Marinate the fish with green onion and ginger juice, salt and Shao wine.

3. Mix starch, water, egg yolk and oil into a paste and pour it on the fish to stick well.

4. Put the wok on the fire, add peanut oil, after the medium heat is burned to sixty percent hot, hold the fish head in the left hand, and put the fish tail in the oil with the right hand, let go of the hand after the fish head is high and the fish tail is warped, put the fish body into the pot and fry it slightly, pinch and loosen, and then fry it all over until it is crispy inside and outside, pick it up and put it in the plate, cover it with a clean cloth, pinch and loosen it for later use.

5. Heat the wok and leave the oil, add the green onion, ginger and garlic to stir slightly, add sugar, soy sauce, fresh soup, rice vinegar and slightly burn the thickening, add the hot oil, wait for the marinade oil to shine, the sedan brigade will burn another empty pot until it is slightly red, pour in the juice, pour it on the fish after boiling, and quickly serve on the table.

Carp, shredded green and red peppers, shredded bamboo shoots, shredded green onions, shredded coriander, garlic, shredded ginger, starch, vinegar, soy sauce, sugar, cooking wine, salt.

First, cut a few knives on the carp to make it easier to absorb the flavor, smear with salt, sprinkle with cooking wine, and marinate for 15 minutes; Then mix the paste with starch, water, and oil; Sprinkle dry starch on the marinated fish, then pour the paste, put the fish into the oil pan and fry it before taking it out; Put shredded green and red peppers, shredded bamboo shoots, shredded green onions, shredded coriander and shredded ginger into the pot and stir-fry, then add cooking wine, vinegar, soy sauce, salt, sugar, water, thicken after boiling over high heat, then add minced garlic, and finally pour the juice on the fried fish.

Sweet and sour carp. Ingredients.

1 carp, 1 4 small onions, half a green pepper, half a red pepper, 1 ginger, 3 chives, 3 tablespoons of flour, 3 tablespoons of cornstarch, 5 tablespoons of tomato paste, a spoonful of sugar, 2 tablespoons of balsamic vinegar, and an appropriate amount of water starch.

Method. 1. Prepare a carp and clean it.

2. After the carp has removed the tendons. Starting from the end of the head, tilt it at an angle of about 45 degrees, hit the fish with a flower knife, and then apply a knife at a distance of about 2 to 3 centimeters.

4. Put the fish with a good flower knife into a larger plate, evenly smear a layer of cooking wine and salt, then add the crushed ginger and green onion, grasp and marinate for half an hour to remove the smell and taste.

5. Mix the flour and starch together, slowly add water, and stir into a bowl of thick silk batter.

6. After marinating the carp, remove the green onion and ginger from Nayan's, and hang a layer of batter evenly on both sides.

7. Heat an appropriate amount of oil in a pot, add the carp when it is hot, fry until the skin is set, turn to medium heat and fry for about 3 minutes until cooked, remove it, add the oil to the heat again, and then add the carp to fry for about 30 seconds, until the surface is golden and crispy, remove and drain the oil and put it on a plate.

8. Before frying the fish, at the time of marinating the fish, prepare the ingredients: shred half a green pepper and half a red pepper, a small piece of onion, and shredded the green onion.

Add tablespoons of sugar and 2 tablespoons of balsamic vinegar to a tablespoon of tomato paste, and mix well.

10. Go to another pot, heat a little oil, stir-fry until fragrant, and spread it evenly on the fish.

11. Heat a little oil in a pot, add green onion and ginger and stir until fragrant.

12. Add the adjusted tomato sauce, fry over medium heat until bubbly, fragrant, and add an appropriate amount of water starch to thicken.

13. Pour evenly into the plate while it is hot and eat it hot. Crispy crust, delicious fish, sweet and sour sauce.

Preparation of sweet and sour carp.

After the carp is cleaned, drain the water, cut a knife diagonally on each side of the fish body (first 1 cm deep, then 2 cm deep), and marinate lightly with pepper, light soy sauce and a little salt.

Mix light soy sauce, sugar, vinegar, cooking wine, water and a spoonful of tomato key morning sauce into a sweet and sour sauce and set aside.

Mix the starch and flour into a paste and spread evenly on the marinated fish.

Heat the oil until it is 70% hot, lift the tail of the fish, fry the fish head in oil first, then scoop the oil and pour it on the fish, and then smile brightly when the batter solidifies and slowly put the fish into the oil pan.

Fry the fish until golden brown, remove the oil and put it on a plate for later use.

Leave a little oil in the wok, add chopped green onions, minced ginger and minced garlic and stir-fry until fragrant, then pour in the adjusted juice, add a little wet starch to thicken the pot and pour it on the fish.

When frying fish, you need to grasp the temperature of the oil, if it is cold, it will not be colored, and if it is too hot, it will not be cooked on the outside and inside; The tail of the fish must not be cocked.

Sweet and sour crispy fish.

1000 grams of fresh fish, 70 grams of vegetable oil, 45 ml of soy sauce.

20 ml of cooking wine, 50 ml of vinegar, gram of pepper.

6 grams of salt, 2 grams of monosodium glutamate, 100 grams of sugar.

10 grams of chopped green onions, 5 grams of ginger rice.

15 grams of minced garlic and 15 grams of starch.

1.Remove the scales and gills of the fish, wash the bore, beat it into a peony knife on both sides, marinate it with green onions, ginger (crushed), salt, cooking wine, and pepper to taste, then pick out the green onions and ginger, and pat it with water starch.

2.When the oil is heated for 7 hours, fry the fish in the pan and take it out. When the oil is 8 percent, re-fry the fish until crispy and put on a plate.

3.Leave the bottom oil in the pot, add chopped green onions, ginger rice, garlic, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar, vinegar, when the juice is opened, the skin and limbs are thickened, rush into the stool to boil the world oil, and pour the juice evenly on the fish.

Operational critical. First, the selection of materials.

Choose about 750 g of fresh carp, not too big or too small, if too large, the meat is too thick and not easy to fry through, too small will not be fat.

Second, knife processing.

The knife should be neat and uniform, the depth should be consistent, the knife should be deep to the backbone, and the pattern should be clear.

3. Pickling treatment.

Salt, green onion and ginger juice should be evenly smeared on the whole body and outside of the fish, so that the taste is even, and not too salty, and a little bottom taste is enough.

Fourth, paste processing.

The paste is made of starch, water, egg yolk and oil, and this paste is unusually crispy, and its feeding standard is starch 400

g, water 320 g, egg yolk 2 g, oil 20

g。Because the starch absorbs less water and is difficult to integrate with water, it needs to be repeatedly grabbed and mixed evenly to produce viscosity and water fusion, and there can be no dry powder particles, otherwise there will be a mushy phenomenon when frying, which will destroy the appearance of the finished dish and even burn the operator. However, do not whip the paste to make it stronger, because once the paste is strong, there will be a phenomenon that the raw materials are not easy to hang on the paste, or the paste is uneven.

Fifth, paste treatment.

Before hanging the paste, a layer of dry starch should be patted, which has two functions, one is to let it absorb some moisture on the surface of the fish, and make the surface rough and sticky, easy to hang the paste; The second is that the starch gelatinizes after frying and heating, resulting in viscosity, and the raw materials and paste are firmly glued together. The batter should be thick and even, and all the raw materials should be wrapped, and the fish meat should not leak, otherwise, the leaked part will form atrophy or scorching, affecting the quality of the finished product.

Sixth, oil treatment.

Divided into 3 times of frying, the initial frying of sixty percent of the oil temperature, fried until the shape is mature, that is, fished out, wrapped in a net cloth to loosen the fish, the firepower should not be too large or too small, too large to cause the outside of the coke to be impermeable; Too small to cause depasting; When frying for the second time, the fish should be put into warm oil to nourish thoroughly, and every third time when frying, the fish should be put in when the oil temperature rises, and the fish should be fried until the fish floats on the oil, and the inside and outside are all crispy. After frying, wrap it in a clean cloth and pinch it loose, so that the marinade can absorb the flavor.

7. Flavor treatment.

Master the feeding ratio of sweet and sour sauce, and the sweetness and sourness are moderate. The feeding ratio was 200 g of sugar, 150 g of rice vinegar, 30 g of soy sauce and 250 g of fresh soup. When mixing the juice, put the vinegar behind to prevent it from evaporating.

8. Marinade treatment.

This kind of marinade industry is called live marinade or oil marinade, that is, the marinade is hooked and whipped into the hot oil, so that the oil and the marinade are mixed into one, the sauce should be thicker when making, so as to wrap more oil, and the hot oil should be injected into several times, but not too much. After the marinade is prepared, it must be poured into an iron pot that is burned to a reddish color, so that the juice is extremely boiling (called piercing in the industry), and then quickly poured on the fish that is fried out of the pot at the same time, so that it can squeak and make the raw materials absorb the marinade to the maximum extent and achieve the purpose of penetrating into the flavor.

9. The marinade and fried fish should be completed at the same time.

If the fish is fried and then marinated, the fish becomes cold, and the marinade can only be hung on the surface of the fish, and the fish meat cannot absorb the marinade, which cannot achieve the purpose of penetrating into the flavor.