How to make old vinegar carp, how to make sweet and sour carp

Ingredients for the vinegar version of the stewed carp.

1 carp with green onions, garlic slices, minced ginger and peppercorns, light soy sauce, dark soy sauce, salt and aged vinegar.

Steps to prepare the aged vinegar version of stewed carp.

2. Heat the oil, add Sichuan pepper and star anise and fry until fragrant.

Step 3Add minced ginger, garlic cloves, and green onions.

4. This step is the key! I use our Shanxi old vinegar.

5. Turn off the heat when the green onions, garlic cloves, and minced ginger are fried until they turn golden, wait for three minutes, and pour the old vinegar into the hot oil pan, pay attention to splash-proof! (I usually cover half of the pot and pour it to protect myself).

6Then put two bowls of cold water and put in the fish! Add three tablespoons of salt (salty and light according to your taste), pour in light soy sauce and cooking wine.

Bring to a boil and simmer for an hour and a half.

7. Cover the pot and simmer for an hour and a half.

8 is ready to eat! It's even better if marinated overnight.

The preparation method of old vinegar carp is as follows:

Ingredient list: 1 carp.

Beat the eggs and set aside.

Cut the yuba into small pieces for later use.

Cut the green onion, ginger, garlic and coriander into small pieces and set aside.

Production Steps:1Clean the fish first and place a knife diagonally on the fish.

2.Heat the oil, and when the oil temperature is 70% hot, make the eggs into omelets for later use, and cut them into small pieces.

3.Heat the oil again, when the oil temperature is hot, put in the green onion and ginger first, put in the fish again, fry slowly over low heat, the fish does not need to be fried for a long time, both sides can be slightly yellowed, after the fish is fried, you can put a little salt in a small amount to season, add a lot of vinegar.

4.Put the fried fish in a pan and add water until the water is over the fish. Slow-cook the fish for 20 minutes. After the water boils, you can first taste whether the fish is stewed or not. If the fish is stewed, take it out and put it on a plate.

5.Put the prepared egg skin, chicken meatballs, and yuba into the stewed fish soup, add pepper, monosodium glutamate, dark soy sauce, and oil consumption in turn, and add a little salt; Simmer for three to five minutes.

6.Pour the stewed egg skin, chicken meatballs, and yuba into the fish, and sprinkle with chopped coriander.

In this way, the old vinegar carp is made.

1. Remove the scales, gills and internal organs of the carp and wash it. At every 2 5 cm distance on the fish, first cut the knife pattern (about 1 5 cm deep) diagonally, then lift the knife to open the fish body, withdraw the refined salt into the fish body for a little salting, and evenly coat the knife edge and the whole body of the fish with a layer of wet starch paste.

2. Pour oil into the wok, burn until it is hot, put the fish tail into the oil pan, and the knife edge will be opened immediately. At this time, you need to use a spatula to hold the fish so as not to stick to the pan, about 2 minutes) Use a spatula to push the fish to the edge of the pan, so that the fish body is arched, put the fish back down, and fry for 2 minutes.

Turn the fish over again with the belly side down and fry for 2 minutes; Then lay the fish flat and fry it with a spatula in the oil for 2 minutes. Fry the above slag for a total of 8 minutes, until the fish is all golden brown, take it out and put it on a plate.

3. Leave a little oil in the wok, burn until it is hot, put in green onions, ginger, garlic, vinegar, soy sauce, sugar, and clear soup.

It should be fried until golden brown, but not charred. The ratio of vinegar to sugar should be appropriate, and its taste should be sweet and sour. The sweet and sour marinade should be thick but not thick.

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 three times when frying, the fish should be put in vertically 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 of Songju 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.

1. Sweet and sour carp.

Ingredients: 750 grams of carp, 200 grams of sugar, 10 grams of soy sauce and cooking wine, 2 grams of green onion and ginger, 120 grams of vinegar, 3 grams of minced garlic and refined salt, 100 grams of wet starch, 300 grams of clear soup, 1500 grams of peanut oil.

Production process: 1. Carp to Lin, internal organs, two gills, on both sides of the body per centimeter straight cut into a turning knife, lift the tail of the fish to make the knife edge open, cooking wine, refined salt sprinkled into the knife edge slightly salted.

2. Mix clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, and wet starch into a sweet sauce.

3. Sprinkle wet starch on the knife edge, then fry in an oil pan until light yellow, move to medium heat and fry until golden brown, remove and pinch loose, and then fry in a hot oil pan until the dark yellow skin is crispy.

4. While frying the fish, take another wok and heat it on a hot fire; Scoop in 25 grams of hot peanut oil, add minced green onion, ginger and garlic and stir-fry until fragrant. Add sugar, broth, soy sauce, boil, thicken with water starch (25 grams), then cook vinegar, drizzle peanut oil (50 grams), when the fish is fried, put it on a plate, pour the marinade.

Here's how to do it. Material.

Ingredients: carp 550g, edamame 50g;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, appropriate amount of starch, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of tomato paste. Sweet and sour carp.

Ingredients: 550g carp Tomato paste, green onions, ginger and garlic.

Remove the scales, gills and internal organs of the carp, wash them, and cut them to the bones with a straight knife at a distance of 3 cm from the side fins. Then lay the knife flat and cut it horizontally about centimeters. Cut a flower knife every 3-4 cm, and cut the other side of the fish body in the same way. A pinch of edamame.

Put the edamame in a pot of water and cook and remove.

Rub the inside and outside of the fish with cooking wine, pepper and salt and marinate for 10 minutes.

Add an appropriate amount of water to the dry starch and mix well to form a starch paste. Lift the tail of the fish and pour the starch paste over the fish, and hang an even layer of starch paste.

Put oil in the pot, when the oil temperature is 7 hot, lift the tail of the fish with one hand, and scoop up the oil in the pot with the other hand and pour it on the fish until the fish is slightly white. Put the fish in the pot and push the tail with a spatula to make the fish body semicircular. Pour over the fish until the tail is set, then scoop up the hot oil with a spoon and turn it yellow.

In another frying pan, stir-fry the chives, ginger and garlic. Add tomato paste and 1 teaspoon cooking wine and sauté until red oil.

Tips: The oil temperature for frying fish should be high so that it can be set quickly.

Heat the oil in a pan, put the fish in the pan, fry until golden brown, take out 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.

Hello, the carp is scaled, digged, disemboweled, and eviscerated, cleaned and cleaned, wiped dry, and made five cuts on the body of the fish with a knife. Rub the carp all over the body with cooking wine, salt and soy sauce and marinate for 10 minutes. Chop the ginger and garlic, cut the chives into thin strips, soak the red pepper and remove the seeds and cut into shreds.

Mix the soy sauce, sugar, vinegar and half of the starch into a sauce. Apply the starch all over the carp and hang the paste. Heat the oil in a pan until it is 70% hot, then slide the fish into the oil.

When fried golden brown, it's fine.

The practice of sweet and sour carp is relatively simple, first heat the oil pan, fry the fish in the pan until golden brown and remove the inner oil in the pot, put a small amount of oil in the green onion, ginger and garlic, and then put vinegar black fungus, etc., thicken it with rice wine, sugar, soy sauce, water starch, and pour it on the fish.

The classic method of sweet and sour carp is actually very simple, the most important thing is to select fresh fish, then clean it and scratch a few knives on the back of the fish, which is conducive to flavor, and then put it in a hot oil pan and fry it on high heat until golden on both sides, and finally put it into the jar vinegar for seasoning treatment, and the juice is good before it arrives for 5 minutes.

The most classic way to do sweet and sour carp is to choose a few large carp to make it easier to taste, you can marinate the oil in the pot in advance, put in the carp, fry until both sides are set, and then add light soy sauce, cooking wine, five-spice powder, oyster sauce and sugar, simmer over low heat, and finally cook vinegar.

Carp, starch, flour, salt, tomato paste, water, vinegar, sugar, soy sauce, cooking wine, green onion, ginger, garlic, hu.

Method: 1. Clean the scales and internal organs of the carp, etc., and select kg of carp 2

Sweet and sour carp is a medicinal diet made with carp as the main ingredient.

"Sweet and sour carp" is a traditional famous dish in Jinan, Shandong. Jinan is bordered by the Yellow River in the north, the Yellow River carp is not only fat and tender and delicious, but also has golden scales and red tails, the form is lovely, it is a delicacy at the banquet.

Sweet and sour carp is no stranger to everyone, this is a common dish, children especially like to eat sweet and sour carp, let's learn about the practice of sweet and sour carp!

Material.

1 carp, appropriate amount of starch, appropriate amount of flour, appropriate amount of salt, 1 tablespoon of tomato paste, 5 tablespoons of water, 4 tablespoons of vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of pepperSweet and sour carp. Steps

1.After the carp is cleaned up, drain the water and cut a knife diagonally on each side of the fish body (first 1 cm deep, then 2 cm deep).

2.Marinate lightly with pepper, light soy sauce and a pinch of salt. (Remember to smear pickled inside the incision, so that it will be more flavorful).

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

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

5.Cook the oil until it is 70% hot, lift the tail of the fish, and fry the fish head in the oil first.

6.Scoop the oil and pour it over the fish, and when the batter is solidified, slowly put the fish into the oil pan. (Be careful not to burn (o)Oh!) If you want to raise the tail of the fish, it is very expensive to make it at home, so use two fences to help bend the body of the fish and set it.

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

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

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

Tips:

To prepare the sweet and sour sauce: 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, 1 tablespoon of tomato sauce bridge ridge.

This amount is the ratio of 250 grams of ingredients, and you can adjust the sweet and sour sauce according to the amount of ingredients.

Ingredients: 1 4 small onions, half a green pepper, half a red pepper, a piece of ginger, 3 chives, 3 tablespoons flour, 3 tablespoons cornstarch.

Seasoning: 5 tablespoons of tomato paste, tablespoons of sugar soup, 2 tablespoons of balsamic vinegar, appropriate amount of water starch.

1: Prepare a carp and clean it.

2) Prepare the side dishes: green and red peppers, onions, ginger, chives.

3: After the carp has removed the tendons. Starting from the end of the head, tilt it at an angle of about 45 degrees, take the fish pin and put it on the knife, and then slice it at a distance of about 2 to 3 centimeters.

4: A carp with a good sword. Remember that the edge of the knife is tilted and not cut straight.

6: Mix the flour and starch together, slowly add water and stir into a bowl of thick silk batter. (The batter should be thick silk, so that it will not fall off when smeared on the fish, and if it is thin, it will not be able to supple).

Carp (1 piece), flour (200g), seasoning: tomato paste (1 tablespoon), green onion (to taste), ginger (to taste), pepper (4g), cooking wine (10g).

Light soy sauce (10g), starch (15g), vinegar (50g), sugar (100g).

3. Sugar, vinegar and water are mixed into juice in the ratio of 2:1:2.

4. Add flour and starch to water to make a paste.

5. Remove the scales and gills of the fish, wash the bore, and cut a knife 1 cm below the gills of the fish.

6. Make another cut at the tail of the fish.

7. At the incision under the gills, there is a white spot, which is the head of the fish's fishy line, and the head of the fishy line is pinched.

8 Gently pat the body of the fish, and it is easy to pull out the fishy line.

9. Cut the peony flower knife into a peony flower knife at a distance of centimeters on both sides of the fish, and the cutting method is to cut 1 cm deep first.

10 and then flatten 2 cm.

11Marinate the sliced fish with light soy sauce, salt, cooking wine and pepper for 30 minutes.

12Mix starch and flour into a paste and spread evenly on the marinated fish.

13 Boiled oil until it is 70% hot, lift the tail of the fish, first fry the fish head in the oil for a while, and then use a spoon to scoop the oil and pour it on the fish.

14. When the batter is firm and solidified, slowly put the fish into the oil pan.

15. Fry the fish in a pan and take it out.

16When the oil is hot to 80%, fry the fish again.

17Scoop oil with a spoon and pour it over the fish, fry until crispy, remove from the pan and serve.

18Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant.

19Then pour in the mixed juice and tomato paste.

20Add a little wet starch to thicken the juice.