How to cook crucian carp, how to cook crucian carp delicious

Braised crucian carp. 0 Materials:

Crucian carp, green onion, ginger, garlic, star anise, red pepper, cooking wine, salt, noodle sauce, sugar, coriander.

Method: 1. Remove the scales, gills, internal organs and black membrane in the abdomen of the crucian carp;

2. After washing, use kitchen paper to absorb the water on the fish;

3. After the pot is hot, add the oil, and after the oil is hot, turn the fish to low heat and fry;

4. Fry the reverse front until golden brown;

5. Use the remaining oil in the pot, stir-fry ginger and garlic, star anise, and red pepper, pour in cooking wine, add the fish, add boiling water just over the fish, and simmer over medium heat;

6. When the soup is more than halfway through, add an appropriate amount of salt, flour sauce and sugar, and continue to simmer;

7. When the soup is basically dry, add monosodium glutamate, shredded green onions, and chopped coriander.

Tips: 1. Choosing fish species with excellent water quality and fresh water is the primary condition;

2. The root of the gills and the black membrane in the abdomen must be removed thoroughly, which is also an important step to remove the fish;

2. When frying fish, the oil should be moderately loose, and do not be in a hurry and diligent in turning over the fish body so as not to break, but be diligent in observation and patience.

Braised crucian carp. 0The meat is soft, the soup is fresh and fragrant, and it is rich in nutrients.

Ingredients: Ingredients: 250 grams of crucian carp, Accessories:

50 grams of fatty and lean pork, seasoning: 10 grams of ginger, 10 grams of white garlic, 5 grams of green onions, 5 grams of white sugar, 5 grams of cooking wine, 15 grams of bean paste, 10 grams of soy sauce, 2 grams of monosodium glutamate, 10 grams of vinegar, 40 grams of vegetable oil.

Method:1Remove the scales, gills and internal organs of the crucian carp, and wipe the fish dry immediately after washing;

2.Draw a few knives on both sides of the fish body, and the knife edge is deep to the fish bone;

3.Heat the vegetable oil in the oil pan, put the crucian carp when the oil will boil, and take out the fish when the two sides are golden;

4.After the minced pork is put in the original pot and stir-fried, add the bean paste, minced ginger and garlic, fry a few times, put the fish back in, add cooking wine, soy sauce, sugar, and add some water (to submerge the fish body), simmer over low heat until the juice is exhausted, and put it on a plate;

5.Stir the green onion, monosodium glutamate and vinegar well and pour it over the fish.

Braised crucian carp. 0The braised crucian carp that I roasted today took a long time. It's a big fish, and it takes a while to cook it and make it delicious.

My level of cooking fish is very limited, especially the appearance of the fish, and it is even more difficult for me to keep it intact. Look at this crucian carp that I destroyed and peeled off, oops, I'm so embarrassed! In the process of turning the fish, he did not pay attention and lost half of the fish's tail.

It would be nice if I could grill fish at half the level of eating fish.

Ingredients: 1 crucian carp, dark soy sauce, salad oil, chicken essence, Shao wine, ginger, chopped green onion.

Method: 1. Clean the internal organs of the crucian carp, pull a few knives on the back of the crucian carp in order to make it easier to taste, slice the ginger, and chop the green onion for later use. Grease pan;

2. Put in the crucian carp; (This is the crucian carp must be dried, so that the fish will not molt).

3. Turn over and fry;

4. Add soy sauce;

5. Add water, Shao wine, ginger slices, boil over high heat, turn to low heat and simmer;

6. When the soup is about to dry, add the chicken essence and pour the soup into the pot.

There are many ways to eat crucian carp, but my favorite one is braised crucian carp with green onions, this dish requires a lot of green onions, and green onions not only play a role in removing fish, but also need its aroma. Wait until the green onion is fragrant and then add the fish to cook, so the taste is very good, and I always feel that the green onion is more delicious than the fish.

Braised crucian carp is my specialty dish, and my husband loves to eat it. Here's a brief introduction to how to braised crucian carp.

Chop the green onions, slice the ginger, pat the garlic cloves, and have a few red peppers. Cooking wine, sugar, dark soy sauce.

Put oil in a pan and heat it slightly, wipe the water off the fish, dip some flour on both sides (to prevent the skin from breaking when frying the fish) and put it in the pan, and fry over low heat until golden brown on both sides. Add ginger, garlic and chili pepper to fry the fragrance, then add an appropriate amount of water to the pot, add dark soy sauce, cooking wine and sugar, cover the pot and cook over medium heat for about half an hour, reduce the juice over high heat, and add some coriander if there is coriander. Sprinkle with chopped green onions and you're ready to go.

The crucian carp is processed well (the crucian carp bought back is all done, you just need to wash it, especially the black things in the stomach, and then use a knife on both sides to make a few cuts to facilitate the flavor, sprinkle a little salt on both sides to marinate, and the pickled fish is better to fry), just pat the ginger, pat the garlic and cut it a little.

Put the rapeseed oil into the pan (the fish will be more fragrant when fried in rapeseed oil), wait for the pan to turn red, then put the fish in and fry until golden brown on both sides (remember not to turn the fish at the beginning, it will be easy to break, wait a few minutes and then turn it, the fish will be set, and the fish will not be broken), 3

Add vinegar, cooking wine, light soy sauce, dark soy sauce, garlic, ginger, various chili peppers, salt. Add water to cover the fish. When the water is boiled dry, add a little cornstarch and wait until the soup is thick. Sprinkle with a little chopped green onion.

Method Steps:

1.Prepare a crucian carp, not too big, it will be more difficult to taste a little, not too big or not too small, just right, when you kill it, open your stomach.

2.Sprinkle with an appropriate amount of salt, sprinkle with an appropriate amount of cornstarch and wipe well, then shake off the excess, marinate for about ten minutes, and remove the ginger to ,..

3.Put an appropriate amount of oil in the pot, a little more, boil until it is 50% hot, put in the crucian carp When frying, use a spatula to pour the oil on the fish ,..

4.Leave oil at the bottom of the pot, add a little dried chili, shredded ginger, minced garlic, green onion and white pieces, then pour in a spoonful of bean paste and stir-fry until fragrant, and stir-fry the red oil.

5.Continue to pour in a little cooking wine Step 10 Pour in an appropriate amount of water, add half a spoon of light soy sauce, a quarter of a spoon of dark soy sauce, a small amount of salt, and ,.. chicken broth mix

How to cook grilled crucian carp? Clean up the crucian carp, add ginger and garlic cooking wine, marinate in barbecue powder for half an hour, fry in the pan until browned, and then stir-fry the prepared seasoning.

How to cook braised crucian carp? Clean up the crucian carp, change the knife, pour it into the pan and fry until it is golden brown on both sides, then pour it into the pot and add the green onion and ginger cooking wine bean paste to stir-fry and stew.

Teach you how to make braised crucian carp fresh and delicious.

The medicinal value of crucian carp is very high, its nature is flat and sweet, into the stomach, kidney, has the effect of replenishing deficiency, removing loss, warming the stomach and eating, and replenishing vitality. Crucian carp is widely distributed, and there is perennial production in waters all over the country, with the crucian carp in February, April and August and December being the fattest, and it is one of the important edible fish in China.

Braised crucian carp, easy to learn.

Crucian carp does this, allowing you to drink two large glasses of wine.

For ten bucks, you can eat delicious crucian carp.

Crucian carp do this, one pot is not enough to eat.

Crucian carp has delicious meat, but there are more spines, so I didn't like to eat it like to burn it before. Recently, I learned a new way to grill crucian carp with my friends, and the first time I ate it, I was conquered by it, and it was more fragrant than the one sold in the restaurant.

In this way, the cooked fish adds a lot of attractive aroma on the basis of the fresh and tender meat. Clip a piece of meat, scoop a spoonful of the soup, and put it on top of the rice, the rice fully absorbs their flavor, making people want to eat it more and more.

The following is the method of this vinegar-roasted crucian carp, which is also suitable for banquets. It's not difficult to make, just add some seasonings and simmer the fish for a while after frying it. In order to make this dish better, I wrote out the tips for frying fish with a small amount of oil, and you must try it if you like it

How to make it.

Step 1: Prepare the ingredients. Two crucian carp, appropriate amount of ginger, appropriate amount of chives.

Step 2: Clean the crucian carp, especially the black membrane in the fish's belly must be removed, otherwise it will be very fishy. Then make a few cuts on the surface of the crucian carp to allow it to absorb the flavor.

Finally, use a kitchen towel to dry the water on the surface of the crucian carp, from the inside out. (This is very important, otherwise when frying the fish, it is easy to splash the oil out, and it will not be good to burn yourself, so be sure to wipe it dry.) ）

Step 4: Start frying the fish. Pour a little oil into the pan, and the amount of oil you usually stir-fry is fine. Heat over low heat, then put the two crucian carp in the pan and start frying over low heat. (It must be a small fire.) ）

Step 6: After the fish head is fried, tilt the pan to the position of the fish tail, and fry the fish tail as well.

Step 7: Fry until one side of the fish is golden brown, turn over when the surface becomes hard, as shown in the picture, and then fry the other side, and do not omit the position of the head and tail of the fish. (In this step, be sure to fry until the surface is set and hardened, and then turn over, turning too early, it is easy to make the fish stick to the pan.)

If you don't know when you can turn over, you can use a shovel to gently touch the fish, and if the fish moves easily, it means that you can turn over. When turning over, be careful not to break the fish, and use two shovels if necessary. ）

Step 9: Leave a little base oil in the pan, then put the ginger slices in the pan and stir up the fragrance.

Step 11: Pour a small bowl of water into the pot, knot the chives and put them in the pot over high heat.

Step 12: Cover the pot and simmer for about 10 minutes.

Say a few more words. 1. The most critical step in making this fish is to fry the fish. When frying fish, you must choose low heat and be patient.

2. When cooking fish, although the amount of vinegar is more, the amount of vinegar is also more volatilized during the cooking process, so when you eat it, only the aroma is left, and there will be no sour taste. For vinegar, it is recommended that you choose aged vinegar. In addition, the amount of light soy sauce is also relatively large, so be sure to pay more attention when putting salt.

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Teach you a way to cook crucian carp.

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Teach you how to make braised crucian carp fresh and delicious.

Generally, six or seven taels are about the same, you can eat it steamed, you can also make soup and drink, crucian carp soup is very good. It can also be braised in a braised manner.

1. Steaming; 2. Braised bread; 3. Stew the soup with white radish.

Fresh fish is delicious no matter how you cook it! The fish can be oiled first, then take the new oil and put it into the big ingredient, boil the pot with green onions, ginger and garlic, put the fish in, pour in the mixture mixed with vinegar, soy sauce, wine and sugar, cover the pot, simmer for a while, then put in the water, put salt when it is almost cooked, and finally put monosodium glutamate. It tastes good and I wish you success!

Ingredients for braised crucian carp.

2 crucian carp, coriander, peanut oil, salt, garlic, cooking wine, light soy sauce, dark soy sauce, 1 green onion, a little oyster sauce, a little sugar.

Preparation of braised crucian carp.

1. Remove the black membrane and gut in the abdomen, cut off the side fins, and control the water for later use.

2. Evenly cut a few knives on the fish, and massage the fish body with salt and cooking wine.

3. Finely chop the ginger and garlic, and mix the soy sauce, oyster sauce, sugar, vinegar and appropriate amount of water into juice.

4. Heat the pan, pour in more peanut oil than usual, and fry the fish until golden brown on both sides.

5. Put a small amount of peanut oil in another pot, add minced green onion and ginger to the pot and stir-fry until fragrant.

6. Put the fried fish, then pour in the seasoning, and add a bowl of hot water to cover the fish.

7. Bring to a boil over high heat and simmer over medium heat. When the soup is almost dry, simmer the chopped coriander until the soup is dry.

The efficacy of braised crucian carp.

This braised crucian carp is a very good home-cooked dish, first of all, the taste is very delicious, the meat taste is also very good, the most important thing is its edible effect, we can eat this braised crucian carp to help us supplement a lot of protein, can play a role in improving the body's immunity, at the same time can also play a role in the health of our spleen and stomach, has the effect of strengthening the spleen and dampness, and the appetizer, invigorating blood circulation, warming and lower qi, for the spleen and stomach weakness, edema, ulcers, tracheitis, asthma, Diabetes mellitus has a good nourishing diet therapeutic effect; Postpartum women stew crucian carp soup to replenish deficiency and lactation.

Big braised blood! Small boiled soup! Or steamed eggs!

If the braised crucian carp wants to be roasted deliciously, you must choose the best Pixian bean paste, and the ratio of condiments also has a certain degree of attention As a beginner, we can make one. It's good to make the recipe against it.

Clean up the crucian carp and put a flower knife on both sides. Heat the oil in the pot, put in the crucian carp after the oil is hot, fry until golden brown on both sides, add cooking wine, light soy sauce, Sichuan pepper, green onion segments, ginger slices, sugar and a little salt, then pour in an appropriate amount of water, cover the pot and start firing. After about ten minutes, the crucian carp is ready.

1 crucian carp, 1 2 bell peppers, 1 2 red peppers, 3 dried shiitake mushrooms, 3 dried chili peppers, 1 coriander.

Seasoning: 1 2 tsp salt, 1 small piece of ginger, 5 cloves of garlic, 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp pepper, 1 tbsp sweet vinegar, 2 tbsp vegetable oil, 7 chives.

Production process. 1.After the fresh crucian carp is slaughtered, rinsed, the back is tied with a flower knife to facilitate the taste, the fish roe and fish maw are stuffed into the stomach, and then the surface of the fish is smeared with a layer of salt, cooking wine is poured, pepper is sprinkled, and marinated for more than 15 minutes.

2.When marinating the fish, prepare the ingredients, cut the chives into large pieces, cut the ginger into large slices, pat the garlic flat, and cut the persimmon pepper, red pepper and dried shiitake mushrooms into small pieces.

3.Next, start frying the fish, heat the pan with cold oil, put the marinated fish in, fry it over medium heat, don't move, about five or six minutes later, gently shake the pot, the fish can move to indicate that it has been set, gently turn it over, fry the other side, fry the fish can not be in a hurry, you have to take your time, and put it out for later use after the fish is fried.

4.Pour oil into the pot, add green onions, ginger, garlic and dried chili peppers when it is hot, stir-fry after the fragrance, add persimmon peppers and red peppers, stir-fry for a while, add light soy sauce, and then add a little dark soy sauce to adjust the color.

5.Pour in hot water, put in an appropriate amount of salt, the soup can be slightly salty, then put in the fried fish, add sweet vinegar, simmer for about 20 minutes, when stewing, you can pour the soup on the fish, turn it over once in the middle, and wait until the soup is a little thick.

Cooking skills. 1. It is best to use a non-stick pan for frying fish for easy operation, if you don't have it, you can wipe the pan with ginger, so that it is not easy to stick;

2. Persimmon pepper and red pepper can be left when part of the pot is put away, so that the color is beautiful, and I will save it if I am lazy;

3. Dried shiitake mushrooms do not need to be soaked in advance, just wash them and cut them directly;

4. If there is no sweet vinegar, you can replace it with white sugar and ordinary vinegar.

Ingredients: crucian carp, green onion, ginger, garlic, chili, light soy sauce, bean paste.

Production process: 1. Wash and dispose of the fish. Finely chop the green onion and garlic, chop the chili pepper and slice the ginger.

2. Draw a few lines on the back of the fish. Pour more oil into the pan and fry on both sides until golden brown.

3. Fry and serve. Add garlic, ginger and chili pepper to stir-fry until fragrant, then bean paste, and half a bowl of light soy sauce to make a sauce.

4. Put the fish in the pot lightly, simmer for five minutes, then sprinkle with chopped green onions.

1. Remove the scales and internal organs of the fresh crucian carp, and wash the black membrane in the stomach. Fill the belly with green onion and ginger, smear the salt with a flower cutting knife, and marinate in cooking wine for 20 minutes.

2. Chop the pepper and cut it into cubes for later use.

3. Dice the green onion, ginger and garlic, add chili sauce, sugar, salt, vinegar and chicken essence to make juice for later use.

4. Rub ginger in a pot, add oil, and fry the fish over low heat until golden brown. Remove and set aside.

5. Remove the oil from the fried fish, wait for a while, and prepare the sauce.

6. Heat the oil of the fried fish to 5 percent, add the green onion, ginger and garlic until fragrant. Add diced peppers and stir-fry, add the prepared soup, add water to boil, slowly add the fried fish, change to medium heat and simmer.

7. Simmer for 7 to 8 minutes, expose the fish in the water, and pour the starch to collect the soup.

8. Watering the starch to collect the soup 9.