How to stew crucian carp in sauce? How to make roasted crucian carp in sauce?

The practice of braised crucian carp in sauce is detailed Cuisine and efficacy: private cuisine.

Process: Braised crucian carp in sauce Ingredients: Ingredients: several small crucian carp (depending on the number of diners at home).

Seasoning: 30 grams of ginger, 30 grams of garlic, 30 grams of bean paste, 20 grams of chopped green onion, 30 grams of mash, 50 grams of rice wine, 10 grams of soy sauce, 5 grams of vinegar, 5 grams of sugar, about 30 grams of vegetable oil. Teach you how to make braised crucian carp in sauce, how to make braised crucian carp in sauce to be delicious How to make it:

1. Slaughter and wash the small crucian carp, and put rice wine on it to remove the fish. 2. Chop the ginger, garlic and bean paste into minced pieces, mix them together, 3. After the wok is on the fire, put the vegetable oil and heat it. Fry the small crucian carp in a pan and scoop it up.

4. Put the ginger, garlic and bean paste mixture into the oil pan and stir-fry until fragrant. 5. Put the fish in a pot and add cold water so that it is just over the fish. 6. Simmer for 15 minutes, add soy sauce, vinegar, sugar, cooking wine, and mash.

7. Cook for another 5 minutes and then pick up the fish and put it on a plate. 8. Add chopped green onions to the pot and drain the soup. Drizzle the soup from the pot over the fish.

Ingredients for stewed crucian carp in miso: Ingredients: 2000 grams of crucian carp.

Seasoning: 50 grams of yellow sauce, 20 grams of vinegar, 10 grams of cooking wine, 1 gram of pepper, 2 grams of star anise, 1 gram of monosodium glutamate, 4 grams of salt, 50 grams of vegetable oil, 20 grams of green onions, 10 grams of ginger, 8 grams of garlic (white skin), 10 grams of coriander, teach you how to make stewed crucian carp in miso and how to make stewed crucian carp in miso to be delicious 1Remove the scales, gills and internal organs of the crucian carp and wash them cleanly;

2.Wash the coriander and green onion and cut into sections;

3.Slice the ginger and garlic separately for later use;

4.Put the pot on the hot fire, put in vegetable oil, boil the pot with green onions, ginger slices, garlic slices, pour in the stock (400 grams), add refined salt, cooking wine, vinegar, pepper, and ingredients;

5.When boiling, put the fish in the pot, put the miso on the fish, and cover the pot.

6.After the crucian carp soup is boiled, it will simmer over low heat for 15 minutes, add monosodium glutamate when the soup is thick, sprinkle with coriander, shovel the fish from one side and put it on the plate, and pour the soup over the fish.

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. Handle the crucian carp cleanly, and make a few cuts on each side to make it flavorful.

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

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

4. Add an appropriate amount of water, minced garlic and light soy sauce.

5. Add another 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 red pepper and green onion while hot.

Ingredients. 2 crucian carp.

Accessories. Appropriate amount of green onion, ginger and garlic.

Appropriate amount of bean paste.

Seasoning. Cooking oil to taste.

Rice wine to taste. Light soy sauce to taste.

Appropriate amount of oyster sauce. Sugar to taste.

Appropriate amount of chicken powder. <>

Wash the fresh crucian carp and dry it with kitchen paper.

Put a little oil in the pan without sticking to the crucian carp.

Fry yellow on both sides, and the fish must be fried thoroughly so that there is no fishy smell.

Prepare the bean paste.

Push the fried yellow crucian carp to the edge of the pan and stir-fry the green onions, ginger and garlic and a spoonful of bean paste in the pan until fragrant.

Flip the crucian carp to wrap the crucian carp in bean paste and cook some rice wine.

Add light soy sauce, oyster sauce and sugar, pour into hot water and bring to a boil.

After boiling, reduce the juice on high heat, shake the pot constantly, let the fish coat the sauce, add the chicken powder, and wait for the juice to be thicker!

The finished product, sprinkle with chopped coriander to add color!

The sauce is rich in flavor and delicious!

TipsThe bean paste, oyster sauce, and light soy sauce all have salt, so you don't need to put salt in this dish!

The method of grilling crucian carp with sauce is to fry the pot with sauce, then put seasonings, add water and put crucian carp, and the fish produced in this way is very delicious and fresh.

Ingredients: crucian carp, fragrant sauce, oil, green onion, ginger, garlic, Sichuan peppercorns, star anise, light soy sauce, cooking wine, coriander.

Steps: Step 1, 4 crucian carp, let the merchant deal with it when you buy it, take it back and rinse it several times, including the internal organs and gills and clean it again, and remove it after washing to control the moisture.

Step 2: Peel and wash the green onion, ginger and garlic, cut the green onion into sections, slice the ginger, and crush the garlic. Add an appropriate amount of oil to a wok and stir-fry the chives, ginger and garlic.

Step 3: After the green onion, ginger and garlic are fragrant, add the fragrant sauce and stir-fry to bring out the flavor of the sauce.

Step 4: Add an appropriate amount of water to the pot, add cooking wine, light soy sauce and Sichuan peppercorns, seasonings and common fish stew seasonings.

Step 5: Put the washed crucian carp into the pot, bring to a boil over high heat, and simmer over medium heat for nearly 10 minutes.

Step 6, about 10 minutes, the fish is ready, do not completely reduce the juice, turn off the heat. Leave a little fish soup out of the pot and pour it on the fish very deliciously, sprinkle some coriander to taste.

Step 7: Remove from the pan and serve on a plate.

Preface. The crucian carp is dripping with spicy sauce, and it has a strong sauce aroma. A dish that our family particularly loves.

Material. Ingredients: 4 crucian carp;

Excipients: a bag of spicy sauce, an appropriate amount of salt, an appropriate amount of green onions, an appropriate amount of ginger, a tablespoon of oil, a tablespoon of cooking wine, a tablespoon of sugar, an appropriate amount of garlic, an appropriate amount of coriander, an appropriate amount of shredded carrots, and an appropriate amount of corn oil. Crucian carp stewed in sauce.

Wash the fish, remove the gills and scales, and slice the green onions, ginger and garlic for later use.

Heat the pot and add the corn oil, add the ginger slices and stir-fry until fragrant, add the crucian carp and fry until golden brown on both sides.

Add the spicy sauce and stir-fry until fragrant, and add the green onions, ginger and garlic.

Put in cooking wine, oil, sugar.

Add water to a boil over high heat, reduce to medium-low heat and simmer.

Cook until the soup is 1 3 left, then remove from the pot, sprinkle some coriander and shredded carrots to garnish.

Tips: 1. The spicy sauce itself is salty, and so is the oil consumption, I eat salty and light, if the mouth is heavy, you can add a little salt. 1. Fry the fish in the pan until you don't rush to turn it, fry it slowly over low heat first, and then turn it after the fish is set.

3. When frying the fish, heat the pan first, and put oil so that the fish will not stick to the pan.

The home-cooked recipe for sauced crucian carp is as follows:Ingredients: crucian carp, millet spicy, ginger, green onion, star anise, dried chili, coriander, hall wide closed salt, cooking wine, bean paste, oil, soy sauce, oyster sauce, sugar, dark soy sauce.

1. Prepare the materials, wash the crucian carp for later use, clean the gills and belly of the fish, and change the knife.

2. Clean the crucian carp and dry it with water, put it in a pot and fry it slowly over low heat.

3. Fry until golden brown on both sides.

4. Stir-fry chives and ginger in the bottom oil, dry and spicy chili peppers, add a spoonful of bean paste and stir-fry until fragrant.

5. Put in the crucian carp, add an appropriate amount of water, salt, soy sauce, oil consumption, sugar cracking, dark soy sauce, cooking wine, mix well and boil over high heat, turn to low heat and simmer for 20 minutes, add millet spicy and simmer until the soup is thick, sprinkle with chopped green onion and coriander.

Ingredients: Crucian carp.

Excipients: cooking wine, garlic, ginger, shallots.

Seasoning: refined salt, vegetable oil, Pixian bean paste, sugar, white vinegar, starch.

Detailed production steps of roasted crucian carp in bean paste:

1. After slaughtering, remove the scales and internal organs of the crucian carp, and clean it after removing the gills. Use a knife to make several cuts on each side of the crucian carp's body. Rub the ingredients with alcohol and salt and marinate for 20 minutes.

2. Chop the garlic into fine grains with a knife and set aside. Finely chop the ginger and chop the shallots.

3. Pour vegetable oil into the pot, put the crucian carp in the hot oil and fry it over low heat until golden brown on both sides.

4. After the oil is hot, dig in two tablespoons of Pixian bean paste and fry the red oil over low heat.

5. Add minced ginger and garlic and stir-fry over high heat until fragrant, pour in water, and add sugar. Put in the fried food. Crucian carp, simmer for 5 minutes, then remove the crucian carp, add 1 2 tablespoons of white vinegar to the soup and bring to a boil.

Let the burn 6, thicken the thick with wet starch, and boil the chain. Pour the boiled soup over the crucian carp.

Nutritional analysis of crucian carp

1.The protein contained in crucian carp is of high quality, complete, easy to digest and absorb, and is a good protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases.

2.Crucian carp has the effect of strengthening the spleen and dampness, appetizing, invigorating blood circulation, warming and lowering qi, and has a good nourishing and therapeutic effect on spleen and stomach weakness, edema, ulcers, tracheitis, asthma and diabetes; Postpartum women stew crucian carp soup, which can replenish deficiency and lactation;

3.The crucian carp meat is tender and fresh, and can be used as porridge, soup, vegetables, snacks, etc. Especially suitable for making soup, crucian carp soup is not only delicious and fragrant, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and the weak after illness, and is also especially suitable for pregnant women.

Guidance on the production of crucian carp

Shed slip or 1Crucian carp is braised in red, dry, steamed, and boiled soup, but boiled soup is the most common;

2.Winter time is the best diet; Crucian carp and tofu are best served in stewed soup;

3.For example, boiling soup with tangerine peel and crucian carp has the effect of dissipating cold in warmth, tonifying the spleen and appetizing, and is suitable for stomach cold and abdominal pain, loss of appetite, indigestion, weakness, etc.;

4.Skillfully remove the fishy smell: After the fish is scaled and washed, put it in a basin and pour some rice wine, which can remove the fishy smell of the fish and make the fish delicious; Fresh fish is cut and washed, and soaked in milk for a while can not only remove the fish, but also increase the umami; After eating the fish, when there is a taste in the mouth, chew three or five pieces of tea leaves, and the breath will be fresh.

Ingredients: Crucian carp. Accessories: cooking wine, mash, ginger slices, bean paste, raw oil, dark soy sauce, sugar, vinegar.

Kitchen utensils: cooking pots, woks. 1. Slaughter and wash the crucian carp, marinate the cooking wine, mash grains and ginger slices for a while to remove the fishy, and drain the water.

2. Heat the oil in the pot, fry the fish until golden brown, and remove the oil.

3. Take a small bowl and add 2 tablespoons of bean paste, 2 tablespoons of raw oil, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, and 4 tablespoons of vinegar to make a sauce; Pat the green onion and ginger slightly, and cut the pepper into small rings and set aside.

4. Heat a little oil on the fire, add green onions, ginger, star anise, and ingredients to stir until fragrant.

5. Pour in the sauce and stir-fry until fragrant. Pour in an appropriate amount of boiling water and bring to a boil over high heat.

6. Put in the fried crucian carp, turn to low heat and cover and simmer for 1 hour. (The amount of water can not be more than the fish) <>