How to make silver carp delicious without fishy smell, how to make silver carp delicious?

1. Fresh silver carp in scallion oil.

Ingredients: silver carp, salt, cooking wine, soy sauce, chicken essence, shredded green onion and ginger, Sichuan pepper, ginger slices, green onion segments, dried chili shreds, coriander leaves, sesame oil.

Method:1Remove the internal organs of the silver carp and wash it on the fish, and cut a herringbone knife.

2.Sit on the pot and light the fire and put in the water, add salt, soy sauce, chicken essence, cooking wine, Sichuan pepper, ginger slices, green onion and boil for a while, put in the silver carp and cook over low heat for 10-15 minutes, take it out and put it on a plate and sprinkle it with salt, green onion and ginger shreds, and chili shreds for later use.

3.When the oil temperature is 8 hot, when the green onion and ginger slices are fried, pick up the green onion and ginger, pour the oil into the fish, sprinkle with coriander leaves and eat.

2. Spicy silver carp.

Ingredients: 800 grams of silver carp, 2 tablespoons of soybean flour, appropriate amount of salt, 50 grams of green onions, 10 dried red peppers, about 30 Sichuan peppercorns, a piece of ginger, 3 heads of garlic, about 2L of soup (water is also available), 2 tablespoons of watercress, 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 2 tablespoons of crispy chili, appropriate amount of Sichuan pepper powder, appropriate amount of monosodium glutamate.

Method:1Cut the belly of the fish, wash all the attachments in the belly, cut it into small pieces and mix it with soybean flour and salt.

2.Preparation 1: Put the ginger slices, garlic slices (can also be crushed), bean paste, dark soy sauce and sugar in the same bowl. Preparation 2: Cut the dried chili peppers into sections and put the peppercorns in another bowl. Preparation 3: Cut the green onion into sections.

3.Put cooked oil in the pot and boil until it is eight minutes hot, pour the preparation 1 into the pot and stir-fry slowly over low heat, stir-fry until it is bright and then add soup or water (the water should be submerged over the fish pieces).

4.After boiling, change to medium heat and simmer for a few minutes, then pour in the fish pieces and cook for a few minutes.

5.Add crispy chili peppers, Sichuan pepper powder, monosodium glutamate and green onions, mix well and serve.

3. Boiled silver carp.

Ingredients: 800 grams of silver carp, 2 tablespoons of soybean flour, appropriate amount of salt, 50 grams of green onions, 10 dried red peppers, about 30 Sichuan peppercorns, a piece of ginger, 3 heads of garlic, about 2L of soup (water is also available), 2 tablespoons of watercress, 2 tablespoons of dark soy sauce, 1 tablespoon of sugar, 2 tablespoons of crispy chili, appropriate amount of Sichuan pepper powder, appropriate amount of monosodium glutamate.

Method:1Cut the belly of the fish, wash all the attachments in the belly, cut it into small pieces and mix it with soybean flour and salt.

2.Preparation 1: Put the ginger slices, garlic slices (can also be crushed), bean paste, dark soy sauce and sugar in the same bowl. Preparation 2: Cut the dried chili peppers into sections and put the peppercorns in another bowl. Preparation 3: Cut the green onion into sections.

3.Put cooked oil in the pot and boil until it is eight minutes hot, pour the preparation 1 into the pot and stir-fry slowly over low heat, stir-fry until it is bright and then add soup or water (the water should be submerged over the fish pieces).

4.After boiling, change to medium heat and simmer for a few minutes, then pour in the fish pieces and cook for a few minutes.

5.Add crispy chili peppers, Sichuan pepper powder, monosodium glutamate and green onions, mix well and serve.

Refer to ** for answers.

Our silver carp here is six pieces a catty, since the price of pork has risen since my family buys this fish every three or five to eat, the silver carp are very large, are more than 4 catties, today to buy in the market, there is an old lady still wants to buy about a pound of silver carp, you must know that the silver carp is too small and has a lot of spines, the smallest silver carp in the market also has four catties, a fish can eat two meals. This fish is also the cheapest, but many people don't like to buy it because it has a strong earthy smell, and if it is not handled well, the fish will be impossible to swallow. There is also a saying that the water quality of farmed silver carp is relatively dirty, and most people are very mindful, and they don't want fish for free, anyway, I can't see it.

The silver carp is sweet, warm and spleen, suitable for winter eating, if you want to burn out the silver carp without earthy smell, the pickling time should be long, the silver carp bought back must be cleaned, especially the black membrane in the fish belly, slowly scrape off with a knife, and scrape clean, the specific steps of everyone slowly look down, I will talk about it one by one. 【Ingredients】Silver carp, cooking wine, salt. Light soy sauce, oyster sauce, Sichuan pepper, ginger, garlic, dried chili, millet spicy, green onion [Method] Wash the silver carp and remove the internal organs, remove the black membrane in the stomach, chop into pieces, put two spoons of cooking wine, salt, light soy sauce and oyster sauce.

Stir an appropriate amount of ginger slices and peppercorns and marinate for two hours, so that the fishy smell can be effectively removed. My silver carp is four catties, I marinated it all, this meal is only half burned, and the remaining half will be burned next time. (The boss of the silver carp that bought it back has already helped to remove the fish scales).

Put oil in the pot, then put in the drained fish pieces, fry over medium heat, fry until both sides are golden brown and set aside, many people have scattered when they fry the fish, that is, the time for marinating the fish is not long enough, and the time for marinating the fish is enough no matter how much the fish meat will not be scattered. Leave the bottom oil in the pot, add ginger, garlic, Sichuan pepper and dried chili pepper and stir-fry until fragrant, then pour in the fried fish pieces, stir-fry for two minutes, and sprinkle chopped green onions before cooking. The silver carp that comes out of this way can eat two more bowls of rice, it is simply too fragrant and appetizing, the fish meat is tender, the fish skin is crispy, and it is more fragrant than eating meat!

Homemade silver carp stew

Material:1000g of silver carp, appropriate amount of green onion, appropriate amount of ginger, 20g of coriander, 20g of pickled red pepper, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of vinegar.

Method:

1. Clean the fish and remove the scales and internal organs.

2. Use a knife to make a few cuts on the front and back of the fish, smear it with salt, cooking wine, and soy sauce, and marinate for 10 minutes.

3. Cut the green onion and ginger and set aside. Grasp the tail of the fish with your hands and slowly fry it in oil from the beginning.

4. Wait until one side is set and then turn it over to the other side. Both sides are yellow for gold coins.

5. Pour in an appropriate amount of soy sauce. Add vinegar and cooking wine. Add an appropriate amount of sugar and salt and mix thoroughly. Add the chopped green onion and ginger. Remove from the pan and sprinkle with coriander and soaked red pepper.

Nutritional value:

1. The silver carp is sweet and warm, which can play a role in warming and benefiting qi, removing cold in the spleen and stomach, warming the stomach and replenishing qi, diluting water and relieving cough, especially suitable for winter consumption. It is often used for spleen and stomach weakness, edema, cough, asthma and other diseases, and can also be used for chronic gastritis caused by stomach cold and pain or indigestion.

2. The fish meat of silver carp is rich in protein and amino acids, which has obvious effects on promoting intellectual development, lowering cholesterol, reducing blood viscosity and preventing cardiovascular and cerebrovascular diseases.

3. The protein contained in silver carp meat is complete protein, and the amount and ratio of essential amino acids contained in protein are the most suitable for human needs, easy to be digested and absorbed by the human body, and have a certain effect of enhancing immunity.

The silver carp does this, the legendary fish-flavored eggplant.

5. Fry in a pan over low heat at oil temperature.

First of all, put the processed silver carp into the plate, add an appropriate amount of salt, ginger slices, chopped green onions, thirteen spices, and then put in the millet spicy, and steam it in the pot for about 20 minutes.

As for the catfish, to make it delicious, is to marinate the silver carp with salt for about 5 minutes, and then go to the salad oil to fry it, and the fish is particularly delicious.

The braised is delicious, marinate the silver carp for half an hour before that, stir-fry the fish with green onions, ginger and garlic under the oil heat, then add some soy sauce to taste, add water and boil.

Fry the surface of the fish hard, heat the oil, add green onions, ginger, garlic, star anise, stir-fry, then add soybean paste and fry until fragrant, then put in all the seasonings, then put the fish into the frying, add an appropriate amount of water, boil over high heat and simmer over medium heat, pour in wet starch after stewing, make the soup become viscous and immediately put in the pot.

After the fresh fish is slaughtered, the fishy line is removed first, the black membrane of the abdomen is removed, and then an appropriate amount of vinegar is put during cooking to remove the fish.

1. The fishy line is the white tendon line on both sides of the silver carp's body, which can be cut horizontally from the tail to break the tail end of the fishy line. Then open the blade diagonally towards the head at the lower end of the head to find the head of the fishy line. Slowly pull out the fishy line.

2. When slaughtering fish, clean the internal organs of the abdomen and clean off the black membrane of the abdomen, because the black membrane has a strong earthy smell. High combustion.

3. To make silver carp, you can put ginger slices, star anise and other seasonings, which can increase the freshness and deliciousness of the fish and cover up the fishy smell of the fish.

Silver carp to the fishy recipe Wang envy method:

1. Prepare materials and tools: glass bowl or other basins, small spoon, edible white vinegar, ginger, salt. Rinse the slaughtered silver carp and cut it into small pieces and put it in a bowl or other utensils;

2. Cut a few slices of ginger slices that have been washed and cleaned, and put them in a bowl with silver carp, the ginger slices can have the effect of removing the fishy smell;

3. Pour in a few drops of edible white vinegar, not too much, just an appropriate amount;

4. Use clean hands or chopsticks to stir the silver carp, ginger slices and vinegar in the bowl;

5. Stay for 2 to 5 minutes, rinse several times with water, pour out the ginger slices, and finally add a spoonful of salt to the silver carp for pickling.

After the fresh fish is slaughtered and killed, the hand is only to remove the fishy line, remove the black membrane of the abdomen, and then put an appropriate amount of vinegar when cooking to remove the fish.

1. The fishy line is the white thin tendon line on both sides of the silver carp's body, which can be cut horizontally from the tail to break the tail end of the fishy line, and then open the blade obliquely to the head at the lower end of the head to find the head of the fishy line. Gently pat the body of the fish while pulling, and slowly pull out the fishy line.

2. When slaughtering fish, after cleaning the internal organs of the abdomen, the black membrane of the abdomen is also cleaned.

3. Put some vinegar in moderation, which not only makes the fish soup more delicious, but also removes the fish.

4. To make silver carp, you can put ginger slices, star anise and other seasonings Bipei, which can increase the freshness and deliciousness of the fish and cover up the fishy smell of the fish.

1. Black film removal and deodorization method: wash the black film in the fish maw before cooking fish, and then put an appropriate amount of wine or liquid vinegar when cooking;

2. Orange peel deodorization method: When cooking fish, let the lost travel animals into the orange peel can remove the fishy smell;

3. Liquor deodorization method: After the fish is washed, it is coated all over the body with Zhenfeng liquor, and washed with water after 1 minute to remove the fishy smell;

4. Red wine deodorization method: first cut the fish belly and marinate it with red wine, and the tannic acid and aroma in the wine can eliminate the fishy smell;

5. Warm tea water deodorization method: soak the fish in warm tea water to remove the fishy smell. Generally, a cup of strong tea is mixed with water for each kilogram of fish, and the fish is soaked for 5 to 10 minutes before being removed;

6. Milk deodorization method: soak the fish in milk for a while before frying the fish, which can not only remove the fishy smell but also enhance the umami.