What are some great and delicious ways to make crucian carp?

I think the most delicious way to make crucian carp is to make soup, because crucian carp itself has more spines, which is particularly troublesome to eat, and I like soup myself, so I choose to use crucian carp to make soup.

When I was sick before, my mother often made me soup, and most of the ingredients were crucian carp, because he thought that this fish was the kind of warm food, which could be good for the body, so every time I drank this soup, I would think of my mother, and it could be regarded as a special feeling.

I think the best way to eat crucian carp is braised crucian carp, because I am a northerner, I like to eat salty and light things, I think it is very fragrant, especially the soup, bibimbap is also the first choice.

There is also a practice suitable for southern friends, steamed crucian carp, the cost performance is also very high, and the nutritional value is the highest, sometimes I like to eat, are recommended cooking methods.

I think the most delicious way to make crucian carp is to stew it, because this fish has a lot of spines, and it will be very uncomfortable to eat it, so stewed soup is generally the best choice.

When I was sick before, my mother would often give me fish soup, and most of the fish soup stewed was based on this kind of fish, and this kind of fish soup is very delicious, and when paired with shredded radish, it will make people unforgettable, and it can also be a good way to nourish the body.

With the improvement of living conditions, more and more people will begin to pay attention to the quality of their lives, among which crucian carp I think there are many excellent and beautiful ways to match.

For example, I often cook a dish at home, which is steamed crucian carp, because this will retain the umami of crucian carp to the greatest extent, and ensure that its nutrition will not be lost.

If you want to make crucian carp, you can make it with a teriyaki flavor because it will make you feel very good at eating.

When our family bought crucian carp, my mother made it for me, which made me feel very delicious, and after the same was done, it also retained the deliciousness of the fish, which made me taste endless, and I hope to eat this crucian carp often in the future.

Crucian carp is a very delicious fish, there are many ways to eat crucian carp, you can make crucian carp tofu soup, you can also make braised crucian carp, spicy crucian carp, etc., all very delicious, there are more spines on the back of crucian carp, so the big crucian carp is suitable for braised carp, and the small crucian carp is suitable for boiling soup. I've eaten crucian carp a few times recently, and I'm going to talk about a few very delicious ways to make it, I hope it will help you.

The common practice of crucian carp is braised in a variety of ways, steamed, stewed soup, etc., fresh crucian carp meat is tender and suitable for stewed soup, and tofu together stewed soup milk white, protein and vitamins are the richest, nutritional value is higher, is a very popular dish, the following share the practice of crucian carp stewed tofu.

Ingredients: 1 crucian carp (about 300 grams), 100 grams of tofu, ginger, garlic, shallots, coriander.

Seasoning: 5 grams of salt, 2 grams of chicken essence, 5 grams of cooking wine, a little pepper, appropriate amount of vegetable oil.

Production: 1Crucian carp is slaughtered and the internal organs are removed, the gills are cut and cleaned, the ginger is sliced, the garlic is cut into slices, and the shallots are cut into sections for later use.

2.Smear the crucian carp with salt and cooking wine and marinate for 10 minutes to make the crucian carp taste.

3.Cut the tofu into centimeter-thick pieces, blanch in a pot of boiling water for 1 minute to remove the beany smell, remove and drain the water for later use.

4.Heat the oil, add an appropriate amount of vegetable oil to the pot, fry the pickled crucian carp, and fry the crucian carp until it is slightly yellow on both sides.

5.Add water to the pot and drown the crucian carp over high heat, bring to a boil to remove the foam, turn to medium heat and simmer for 20 minutes, add tofu cubes to the soup milky white, and simmer for 5 minutes.

6.After the stew is done, start seasoning, add a little salt, the chicken essence is boiled to taste, sprinkle with pepper and put it in a container, sprinkle with coriander.

Tips: <>

Crucian carp should be marinated for 10 minutes in advance so that the fish will be more flavorful.

When stewing crucian carp, the heat should be high, and the water should be added in place at one time, so that the stewed fish soup is milky white.

After the fish is stewed, it can be seasoned to make the fish tender and the soup sweet.

I think crucian carp is better to use for stewed soup, first prepare some fresh crucian carp, put it in a pot and fry it until golden brown on both sides, heat the oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then put in crucian carp, add seasonings, and then pour in an appropriate amount of water and cook for ten minutes.

Ingredients: a crucian carp, an appropriate amount of green onion, ginger and garlic, 5 6 peppercorns, 1 star anise, cooking wine, sesame oil, appropriate amount of coriander.

Method:1First, marinate the crucian carp with salt and cooking wine for 10 minutes.

2.Put a small amount of oil in the pan and fry the crucian carp on both sides (this is the point of whitening the fish broth).

3.After the fish is fried, pour hot water over the crucian carp, put a little cooking wine and salt, then put green onions, ginger and garlic, Sichuan pepper star anise, and start to stew.

4.Simmer for 10 to 15 minutes until the fish broth turns white (because crucian carp is mainly soup, it's okay for a long time).

5.Put a little sesame oil, coriander, and a little chicken essence out of the pot.

The delicious crucian carp soup is complete, and the soup is white and fragrant, and it is particularly delicious.

Tips: Crucian carp must be fried so that it is golden brown on both sides.

2.Cook fish soup must be boiled in boiling water and boiled over high heat.

Teriyaki. Material.

2 crucian carp, green onion, ginger, dark soy sauce, light soy sauce, sugar, cooking wine, 1 star anise.

Method. 1. Wash the fish with a cutting knife in order to absorb the flavor.

2. Heat the pot, add oil and heat it over high heat.

3. Put the fish in hot oil and fry for 2 minutes, reducing the heat to medium.

4. Turn over the other side and continue to fry for 2 minutes, adding ginger.

5. Pour in the cooking wine, as the wine evaporates, pour in light soy sauce and an appropriate amount of water, and add a star anise.

6. Add a small amount of sugar, do not cover the pot, and cook the fish over high heat. The amount of water used is probably just over the body of the fish.

7. When half of the fish soup is left, turn the fish over.

8. When the fish soup is almost dry, pour in the chives and add an appropriate amount of salt to taste.

Tips. When starting to fry the fish, use high heat, because the skin of the fish will shrink quickly when it encounters hot oil, and the skin will not fall off in the pan. Don't cover the pot to boil the fish, so that the fishy smell can run away. Roast the fish over medium-high heat, and put some sugar in the soy sauce to roast the fish, so that the fish is fresh.

Wash the crucian carp, cut a knife at the head and tail, draw out the tendons, cut the crucian carp obliquely a few times and add salt, marinate in cooking wine for about ten minutes, cut the ginger and green onions into slices, cut the other part into shreds, put the ginger slices and garlic slices under the fish and put them in the pot to steam for 15 minutes, pour the steamed fish soy sauce evenly out of the pot, and then put the appropriate amount of oil in the ginger and green onion shredded pot to heat, pour the fish on the body, and a delicious steamed crucian carp is ready.

Crucian carp, double-sided diagonal stroke, two knives add cornstarch to wipe all over the fish body; Add oil, add crucian carp and roe and fry until golden brown on both sides, then set aside. Add oil to another pot, stir-fry ginger slices, shredded mushrooms and green onions, add an appropriate amount of water and stir well and bring to a boil. Add cooking wine, fresh soy sauce, salt and chicken broth to taste.

Add the fried crucian carp, cover and simmer over low heat for 10 minutes, turn on high heat until the soup is nearly dry, and then serve on the plate.

The practice of squirrel carp:

Ingredients: 1 carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of locust branch powder, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of first pumping.

1. Remove the scales, gills and belly of the carp, wash and drain.

2. On both sides of the carp, cut a knife horizontally with the position of the head, and cut a knife at the tail of the fish, Qi and also cut a knife, there is a white spot, pinch the white spot, pat it with the back of the knife, and pull out the fishing line, so that the carp has no earthy smell.

3. Cut off the head and tail of the fish, and cut it from the back of the fish.

4. Cut off the fish bones and slice them into 2 large fillets.

5. Then start to hit the flower knife, slice the fish skin at a 75-degree angle of the oblique knife, and then cut the straight knife to the head, being careful not to cut off the fish skin.

6. After the flower knife is beaten, it should be washed with water and wiped dry.

7. Marinate the fish with cooking wine, refined salt, ginger and chives for 5 to 10 minutes. The head and tail of the fish are also marinated.

8. Flour the carp with cornstarch, be sure to beat the flour into every crevice.

9. Put 400 grams of vegetable oil in the pot, when it is hot for 8 minutes, pinch the fish body with one hand, pour the hot oil on the fish with a spoon with the other hand, and pour it until the fish is curled and set.

10. Put all the fish fillets into the oil pan and fry for 5 minutes.

11. Remove and put in ** after controlling the oil.

12. The head and tail of the fish are also fried in the oil pan.

13. Shape the fish head, tail and fish fillet on a plate.

14. Pour out the remaining bottom oil from the vegetable oil in the pot, add tomato paste, add some water, add vinegar and sugar, smoke first, staring at the water starch, and stir-fry until the soup is rich.

15. Pour the tomato sauce over the squirrel carp and serve.

Crucian carp can eat a pot of rice by doing this.

The practice of crucian carp is very familiar to us, because we often eat crucian carp in life, which is not only delicious but also very rich in nutritional value. So what is the recipe for crucian carp in daily life? Let's take a look.

Preparation of crucian carp

Material.

400 grams of crucian carp.

Excipients

100 grams of pork tenderloin, 20 grams of winter bamboo shoots, 15 grams of fresh shiitake mushrooms.

Seasoning

10 grams of cooking wine, 10 grams of green onions, 5 grams of ginger.

3 grams of salt, 2 grams of monosodium glutamate, 2 grams of pepper.

2 grams of chicken essence and 20 grams of peanut oil.

Method.

1.First of all, we need to remove the scales and internal organs of the crucian carp, then clean it, then slice it into fillets, and then cut the green onion and ginger into large pieces.

2.Put the fish in hot water, add a little cooking wine to remove the fishy smell, and remove it when there is more foam in the pot.

3.Fry the fish in a pan of hot oil for a few moments on each side, then fry the tenderloin until it changes color, then add the green onion, ginger, bamboo shoots and shiitake mushrooms, cook in cooking wine, add the stock, and cook for half an hour.

4.Then we have to add an appropriate amount of refined salt, monosodium glutamate, chicken essence and pepper to the cooked fish soup, adjust the taste, and then we can eat.

Grilled crucian carp in sauce

Material.

1 crucian carp, 1 red pepper, 3 cloves of garlic.

1 green onion, 1 tablespoon soybean paste.

1 teaspoon light soy sauce, a pinch of salt.

Method.

1.The crucian carp is cleaned and a few knives are cut on each side to allow it to absorb the flavor.

2.Cut the red pepper, garlic and green onion into small pieces.

3.Add an appropriate amount of oil to the pan, heat the fish, and fry until golden brown on both sides.

4.Then we have to add the right amount of water, then add minced garlic and light soy sauce, the light soy sauce should be evenly poured over the fish so that the flavor is even, and the dish is good.

5.Add a tablespoon of soybean paste and salt to taste.

6.After boiling over high heat, turn to low heat, cover the pot, simmer for 10 minutes, and sprinkle with red pepper and green onion while hot.

Main ingredients: 2 crucian carp, 5 grams of green onion, 5 grams of coriander, 5 ml of cooking oil, 2 dried chili peppers, 1 star anise, 2 grams of dark soy sauce, 3 grams of light soy sauce, 200 ml of water, 5 grams of sugar, 2 grams of salt.

1. Cut the green onion and coriander into sections.

2. After the crucian carp is scaled and washed, hit the oblique knife on both sides.

3. Pour in 5ml of cooking oil, add crucian carp and fry until golden brown on both sides.

4. Add 200ml of green onion, ginger slices and water, and simmer for 10 minutes.

5. Add white sugar and salt, and reduce the juice over high heat.

6. When plating, sprinkle with chopped coriander and you're done.