The method of braised carp is red and shiny?

Braised carp: According to our method in Jinan, it is fried with sugar. In other areas, soy sauce is cooked.

Take 600 grams of carp, for example.

Ingredients: 600 grams of carp, 25 grams of green onions, 25 grams of ginger.

Seasoning: 5 grams of Sichuan pepper and 750 grams of vegetable oil (40-60 grams) 15 grams of cooking wine, 3 grams of vinegar, 5 grams of monosodium glutamate, 55 grams of sugar, 5 grams of salty salt, 15 grams of wet starch, 10 grams of green onion oil.

Production method: 1. First of all, remove the carp from the gills, remove the five internal organs and wash it, and use a knife to draw a word knife with an interval of 4-6 minutes on both sides.

2. Add 750 grams of vegetable oil to the spoon and burn 5-6 to heat, add the carp and fry until golden brown, remove the net oil.

3. Leave a little bottom oil of about 20 grams in the spoon, put in 50 grams of sugar and fry the sugar, wait until there are large bubbles that become small bubbles and become dark brown, put in green onions, ginger slices, and add cooking wine, vinegar, salty salt in turn, add about 400 grams - 500 grams of soup, boil with a strong fire to remove the foam, and then put in carp, pepper packet, 5 grams of sugar, and then use slow fire to burn through, wait for the soup to thicken, take out the big material package, wet starch thickening, put monosodium glutamate, pour onion oil out of the pot, and it is ready.

Characteristics: the juice is thick and transparent, the red is translucent, and the fragrance is delicious.

1 Heat the pan, add an appropriate amount of peanut oil, put the fish in the pan and fry it slowly over low heat, sprinkle a little salt on the fish.

2 Fry the fish while getting the ingredients ready: pat the garlic open, slice the ginger, cut the chili, green onion and coriander into sections Fry the fish until golden brown on both sides and serve.

3 Use the remaining oil in the pot to sauté the ginger, shallots, garlic and green onion white Add the chili pepper, add salt, and stir-fry until fragrant.

4 Add a bowl of water and bring to a boil. Put the fried fish in boiling water, add cooking wine, cover with soy sauce and simmer for 2 minutes.

5 Collect the juice. Add the green onion leaves and coriander to remove from the pan.

In our Chinese New Year's Eve dinner, fish is an indispensable dish, and it is the protagonist of every year! At the Chinese New Year's Eve dinner, braised carp is the main dish on our table.

Braised carp is a home-cooked dish. The cooking technique is mainly braised in the red. The taste is salty and fresh.

Ingredient details. Carp, pork belly, green onion, ginger, star anise, dried chili, millet pepper, light soy sauce, dark soy sauce, oyster sauce, salt, chicken essence, coriander.

Braised fish preparation steps.

1. Appropriate amount of green onion, ginger, dried chili, seasoning, and fatty meat.

2. 1 carp, scaled, gutted and washed.

3. Scissors at the head and tail, the same on both sides.

4. Remove the fishing line, clamp it with tweezers or your left fingernail, twitch outward, and gently pat the fish with your right hand.

5.Draw a knife on the fish, the same on both sides.

6. Heat the frying pan and wipe the bottom and surroundings with ginger slices.

7. After the pot is heated, heat the oil, add the carp, turn to low heat, and fry until the fish is golden brown on both sides.

8. Put in the fat and stir-fry the slices.

9.Add star anise, green onion, ginger and chili pepper and sauté until fragrant.

10.Add the sugar and sauté until the sugar is dissolved.

11. Add white vinegar, cooking wine and soy sauce and stir-fry.

12. Add water, bring to a boil on high heat, turn to low heat.

13. After the heat boils, simmer over low heat for 15-20 minutes, drain the soup and add a little chopped green onion.

14. The boiled carp tastes sweet and salty, and it is very delicious.

Extended Information. The nutritional value of braised carp.

1. The protein content of carp is not only high, but also of good quality. The digestion and absorption rate of the human body can reach 96%, which can supply the essential amino acids, minerals, vitamin A and vitamin D for the human body; Every 100 grams of meat contains grams of protein and grams of fat. , calcium 50mg, phosphorus dispersion 204mg and multivitamins.

2. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life.

3. Each 100 grams of carp food contains grams of protein, grams of fat, 25 micrograms of vitamin A, grams of riboflavin, milligrams of niacin, milligrams of total vitamin E, 334 milligrams of potassium, 33 milligrams of potassium, magnesium and milligrams of zinc. Selenium mg. The amino acid content is complete.

The right people. Suitable for most people.

This. 1.It is suitable for patients with nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiogenic edema, dystrophic edema, beriberi edema, cough and asthma; At the same time, it is suitable for women with pregnancy edema, fetal movement, and postpartum milk insufficiency;

2. Patients with malignant tumors, lymph node tuberculosis, lupus erythematosus, bronchial asthma, mumps, thromboangiitis obliterans, carbuncles, urticaria, eczema and other diseases should not eat; At the same time, carp is a germinal product, and those with ferrite hyperactivity and sores should be cautious.

It's similar to the upstairs practice, and by adding that scraping a few cuts on the fish will help the flavor seep in. The oil must be fried thoroughly, so that the fishy smell will be removed, and then fragrant, and the incident of my thickening is different from him, put vinegar when it is almost fried, and wait for it to be almost done, and then add water, so that the small thorns are crispy, and then it does not affect the taste.

Carp is one of my favorite fishes, and I am very proficient in making it because I often make it and eat it!

After the carp is cleaned up, you must remember to cramp, that is, the two white lines on the carp, put it on a plate, wrap it in plastic wrap and put it in the refrigerator for 2 to 6 hours. (This will make the carp taste more delicious).

Prepare the ingredients first!

Ingredients: shredded ginger, garlic, salt, cooking wine, vinegar, soy sauce wine, Lao Gan Ma tempeh, coriander, chopped green onion, red pepper.

When the ingredients are ready, start with a high heat, put an appropriate amount of oil in the pan, and then put the carp in the center of the pot to fry, the fire is very large, and the oil smoke shines out!

Turn the fish over after about half a minute, hehe! The fish skin is sticky, this is a failure!

After about half a minute, the fish is almost fried, then pour a bowl of water into the pot to continue to cook the fish, add cooking wine, ginger shreds and salt, and then cover the pot.

After a minute, add an appropriate amount of vinegar, soy sauce, Lao Gan Ma tempeh and garlic to the pot, and finally put the shredded red pepper into the pot as well.

In another minute, it's almost over, put the fish directly into the coriander plate, then sprinkle the green onion into the fish broth in the pot, and pour the fish broth evenly into the plate.

Braised carp.

Ingredients: a carp (one and a half to two catties of fish is the best), two whole ends of garlic, 5-6 slices of ginger, 3 chives, about 10 small red peppers cut in two sections, depending on the individual to bear the spiciness, put it (some supermarkets buy boxed ones), spicy tempeh (I usually use Lao Gan Ma instead) 1 tablespoon, 2 tablespoons of bean paste, a little salt, 1 teaspoon of chicken essence, 1 tablespoon of cooking wine, 2 bowls of water, 1 tael of pure lean meat filling, vegetable oil.

The method will kill the carp to control the dry water, it is best to prepare a clean tablecloth or kitchen paper towel and then absorb the water on the fish, heat the oil into the pot, put the prepared fish in the inside and fry it until yellow, turn it over and fry it to yellow, put the fish on a plate and set aside, if you craft to the home, the fish can also be put in the pot for other program operations, and then put the meat filling into the pot to fry the color, put a little cooking wine (I personally think it is better to use Zhang Desire's brandy), and then put the bean paste and the old godmother and the meat filling to fry well, At this time, the ginger slices and the whole garlic are also put in and fried for a minute, put the fried fish in again, add two bowls of water and put in the small red pepper, which will put a little salt, because the bean paste and the old dry have a salt taste, and then put the chicken essence powder and cover the pot with the lid and change the medium and low heat to cook until the soup is almost dry, put the fish on the plate, leave the decoction in the pot, put the chopped chives into the pot and stir-fry twice, turn off the heat, and pour the decoction on the fish. The dish is ready, it seems complicated, but in fact, the ingredients are ready and it is quick and easy to make.

Tips: The color is bright red, the garlic is rich, the skin is charred and the meat is tender, salty, fresh and slightly spicy.

This is the most delicious way to braised carp, follow Dai Jun to learn a trick, and you are not afraid of guests at home.

How do you make braised fish delicious? First of all, lay the tomato on the bottom, put in the fish pieces, put in the braised sauce, add a few slices of ginger, pour half a bowl of water and boil.

Braised fish is a delicacy that every household often eats, and when it is made, it is fried first and then burned, or the effect is the same after frying, and it is not recommended to cook it directly.

The fish must be fried at the same time, and the color of the soy sauce is more beautiful.

The home-cooked braised carp is made, and the next-door neighbors are hungry and crying.

The home-cooked braised carp is made, and the next-door neighbors are hungry and crying.

Needless to say, my personal method is to fry the fish once, then add ginger, green onions, garlic and stir-fry until fragrant, and then add soy sauce. By the way, a little bit of sugar was sprinkled with it.

Braised carp, delicious and delicious.

The home-cooked braised carp is made, and the next-door neighbors are hungry and crying.