How to make the braised carp delicious, how to make the braised carp delicious

Carp is a freshwater fish with a strong earthy smell and is more suitable for braised fish. Today I bought a carp of about one and a half catties, and I was ready to eat braised carp at noon. This braised carp is very homely, simple and delicious, and is more suitable for home operation.

Now the specific method is introduced as follows, to see how to make the home-cooked braised carp delicious.

Ingredients: about one and a half pounds of carp, green onions, ginger, garlic cloves, red peppers, cloves, salt, pepper, beer, liquor, vinegar, dark soy sauce, light soy sauce, sugar, oyster sauce.

Step 1: After the carp is killed, the scales, gills, and internal organs are removed, and the fishy tendons are removed. Then rinse it with running water and make a few cuts on each side of the fish. Prepare a basin of water, pour in an appropriate amount of salt to dissolve, and soak the carp in salt water for about half an hour.

Step 2: Remove the carp, rinse it and drain it, then sprinkle some fine salt and pepper on the fish, spread it evenly with your hands, and marinate for about 15 minutes.

Step 3: Take advantage of the time to marinate the fish, cut the green onion diagonally into green onion segments, slice the ginger, flatten the garlic cloves, and shred the red pepper.

Step 4: Heat an appropriate amount of oil in a wok, add green onions, ginger slices, garlic cloves, red peppers, and cloves to burst out the fragrance, then pour in the dark soy sauce to color, and then add an appropriate amount of light soy sauce, oyster sauce, sugar, salt and an appropriate amount of water. Bring to a boil and continue to cook for another 5 minutes to bring out the flavor of the various seasonings and let them dissolve into the broth.

How to make home-cooked braised carp delicious.

Step 5: Put the carp into the soup, add a little white wine and a little vinegar, cover the pot, bring to a boil and turn to low heat for about 10 minutes. Then turn the fish over gently and simmer for about 10 minutes. During the cooking process, the soup should be poured on the fish to make it taste good.

Step 6: Turn the heat to high and reduce the juice, when the soup is one-third of the soup, remove the fish and serve on a plate. Put some shredded green onions or coriander on the fish to ignite.

Step 7: Thicken the soup in the pot and pour it over the fish before serving.

Braised carp. Ingredients: carp, green onion, light soy sauce, braised sauce, ginger, seasoning, Sichuan pepper, aged vinegar, soybean paste, chicken powder, garlic.

Steps: Step 1: Prepare about two catties of carp, remove the internal organs, clean it, cut it with a flower knife, marinate it with light soy sauce, ginger, garlic slices, and cooking wine for about 20 minutes.

Step 2: Wipe off the excess water from the marinated fish and pat it into powder.

Step 3: Heat oil in a pot and heat the oil at a temperature of six or seven to seven.

Step 4, put the fish down and fry until both sides are golden, the fish is a bit big, the whole can not be put in, there is generally no particularly large pot at home, first fry the tail and then fry the head.

Step 5: Serve the fried fish and set aside.

Step 6: Heat the oil in another pot, enlarge the ginger slices and stir until fragrant.

Step 7: Add green onions and stir-fry.

Step 8: I prepare a bowl of sauce (light soy sauce, braised sauce, chicken broth mix, salt, soybean paste, cooking wine, pepper) in advance and pour it in.

Step 9: Put the fish in, add an appropriate amount of water, bring to a boil and turn to low heat, and the fish will mature and taste.

Carp braised depends on personal taste, there is no fixed method, you can do what you want, you can do it deliciously.

A delicious way to make braised large carp.

Preparation of braised carp:Ingredients: 1 carp, 1 shallot, 2 slices of ginger, 5 dried chilies.

Excipients: appropriate amount of cooking wine, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of salad oil, appropriate amount of salt, a little coriander.

Steps: 1. Wash the carp, remove the internal organs and gills, and cut the flower knife. Add cooking wine, oyster sauce and light soy sauce.

2. Massage both sides, grasp well, and marinate for 30 minutes.

3. Heat the oil in a pan and add the shallots, ginger slices and dried red peppers.

4. Put the fish in the pot, fry it on both sides, put the fish roe in, add a large bowl of water, and add a spoonful of salt.

5. Drain the soup.

6. Remove from the pot and serve on a plate and sprinkle with coriander.

Carp usually inhabit rivers, lakes, reservoirs, ponds and marshes'The bottom layer of the water body is overgrown with aquatic weeds, and it is dominated by benthic animals. Let's share with you how to make braised carp delicious, welcome to read!

Ingredients:

800 grams of carp 20 grams of ginger.

20 grams of green onion and 20 grams of garlic.

20 grams of dried chili peppers 30 grams of coriander.

Excipients:

Light soy sauce 100 grams dark soy sauce 20 grams.

Star anise 5 grams Sichuan pepper 2 grams.

5 grams of fennel 50 grams of cooking wine.

5 grams of salt and 10 grams of sugar.

Steps:

1.Clean the fish with a cutting knife, smear with salt and cooking wine and marinate for 10 minutes.

2.Clean the fish with a cutting knife, smear with salt and cooking wine and marinate for 10 minutes.

3.Knot the green onion, slice the ginger, pat the garlic and put it in the pot together with the peppercorns, star anise, fennel, dried chilies.

4.Stir-fry until fragrant, add sugar, light soy sauce, dark soy sauce, salt, appropriate amount of boiling water, bring to a boil over high heat, and simmer for 20 minutes.

5.Reduce the juice over high heat until thick, put it on a plate and sprinkle with coriander.

When eating Chinese New Year's Eve dinner, braised carp is the main dish on our family's table, which is red and hot, and has the meaning of more than every year.

Braised carp is a home-cooked dish, the cooking technique is mainly braised carp, the taste is salty and fresh, yellow, the fish is tender and mushroomy, and the juice is thick and delicious.

Ingredient breakdown. Carp, pork belly, green onion, ginger, star anise, dried chili, millet spicy, 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. A carp, remove the scales and internal organs and clean it.

3. Cut a knife at the position of the head and tail, and the two sides are the same.

4. Remove the fishy line, pinch it with tweezers or with the nail of your left finger, twitch it outward, and gently pat the fish body with your right hand.

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

6. **, heat the wok and rub the bottom and surroundings with ginger.

8. Add the fatty meat and stir-fry for a while.

9. Add the ingredients, green onion, ginger and chili pepper and stir-fry until fragrant.

10. Add sugar and fry until the sugar dissolves.

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

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

13. After the fire is boiling, simmer on low heat for 15 20 minutes, drain the soup and add some shredded green onions.

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

Extended Materials. The nutritional value of braised carp.

1.The protein content of carp is not only high, but also of good quality, the human digestion and absorption rate can reach 96%, and can provide the human body with essential amino acids, minerals, vitamin A and vitamin D; Each 100g of meat contains 50mg of protein, fat, calcium, 204mg of phosphorus and a variety of vitamins.

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

3.Carp food per 100 grams of protein, fat grams, vitamin A 25 micrograms, riboflavin grams, niacin milligrams, total vitamin mg, potassium 334 mg, magnesium 33 mg, zinc milligrams, selenium milligrams. The amino acid content is complete.

Suitable for. It can be consumed by the general population.

1.It is suitable for people with nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; At the same time, it is suitable for women with pregnancy edema, fetal restlessness, and postpartum milk deficiency;

2.People with malignant tumors, lymph node tuberculosis, lupus erythematosus, bronchial asthma, pediatric mumps, thromboangiitis obliterans, carbuncle sores, urticaria, eczema and other diseases should not eat; At the same time, carp is a hair object, and those with hyperimpotence and sores should eat with caution.

Food ingredients.

1 fresh carp about 750 grams, 100 grams of peanut oil, 25 grams of wet starch, 5 grams of raw materials for making braised carp with garlic (20 photos), 25 grams of soy sauce, 15 grams of pine mushrooms, 25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper, 1 gram of chili flakes, 2 grams of refined salt, 2 grams of sesame oil. [1]

How to make this paragraph.

1. Wash the fresh carp, remove the scales, remove the gills, cut it with a knife at the abdominal section, remove the internal organs, wash the blood foam, and cut 5 knives obliquely on both sides. [2] 2. After the pine mushrooms are watered, wash the sediment, remove the roots, peel the green onions, wash them, and cut them into thin strips; Wash the ginger, peel it and cut it into slices. 3. Braised carp.

Put peanut oil in the pot, heat it on a hot fire, but when it is in order, fry the whole carp into a yellow on both sides, then cook in the cooking wine, and then put in the chili noodles, shredded pine mushrooms, refined salt, soy sauce, ginger slices, boil, change to low heat and simmer, then put in the green onion white, monosodium glutamate, thickening, add sesame oil, pepper, put into the plate, you can.

Method 2.

Ingredients: 1 carp[3] Accessories: Ingredients:

Ginger shreds, garlic, salt, cooking wine, vinegar, light soy sauce, green and red peppers, and a few ginkgo seeds. Features: Fresh and fragrant fish 1. When the ingredients are ready, start on high heat first, put an appropriate amount of oil in a non-stick pan, and then put the carp in the center of the pan to fry.

2. Fry the fish on both sides, pour a bowl of water into the pot and continue to cook the fish, add cooking wine, light soy sauce ginger shreds and salt, and then cover the pot. 3. Put the fish directly into the plate, then sprinkle the green and red pepper grains and ginkgo seeds into the fish soup in the pot and stir-fry to taste, and then thicken evenly. 4. Finally, pour it into a plate.

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.

Braised carp. <>

Ingredients:1 carp.

Excipients:Half a green onion.

1 piece of ginger. 1 sprig of coriander.

1 red pepper.

2 cloves of garlic. Ingredient.

1 scoop light soy sauce. 2 tablespoons of vinegar.

1 teaspoon sugar.

1 tablespoon of cooking wine. Liquor to taste.

1 teaspoon salt. 1 and a half tablespoons of peanut oil.

1 teaspoon starch.

The steps of the braised carp are dregs.

Preparation. After the fish is cleaned, cut a knife and sprinkle salt for more than half an hour.

Part of the green onion is finely shredded for garnish, and part is cut into thick strips. Garlic, ginger, red pepper slices.

Put 1 tablespoon of oil in a frying pan and fry the marinated fish on both sides.

Put half a spoon of oil in a wok, heat it, add the coarse green onion shreds, ginger and garlic slices and stir-fry until fragrant.

Cook 1 tablespoon of vinegar and white wine.

Add plenty of water.

Pour in light soy sauce, bring to a boil over high heat and simmer over medium heat for 5 minutes.

Add the fried fish.

After boiling again, cover the low fire for 10 minutes like a slippery bell.

Add starch and water to make a sauce.

Pour into a saucepan and reduce the heat to medium.

Once boiling, gently turn the fish over.

In the middle, the soup is poured on the fish to make it taste good.

The soup was reduced to one-third of the content, and the fire was ceased.

Place the fish on a plate and sprinkle with finely shredded shallots.

Pour a Zen soup into the soup, add coriander and red pepper, and then pour the rest of the soup.

Homemade braised carp.

Main ingredients: 1 carp, 1 4 tsp salt, appropriate amount of flour.

Ingredients: 50 grams of mustard, shiitake mushrooms, winter bamboo shoots, peas, 100 grams of minced pork belly.

1/2 green onion, 2 slices of ginger, 3 cloves of garlic.

Seasoning: 1+1 2 tbsp Pixian bean paste, 2 tbsp cooking wine, 1 2 tbsp dark soy sauce, 1 2 tbsp light soy sauce.

1 4 tsp white pepper, 1 small bowl of water, 1 2 tbsp sugar, 1 tbsp balsamic vinegar.

Method:1. The fish is scaled and gutted, and the surface is marked with an oblique knife. 1 4 teaspoons of salt rub in your hands and rub on the surface and stomach of the fish.

2。Finely chop the green onion and mince the ginger and garlic. Cut mustard, bamboo shoots and shiitake mushrooms into small cubes for later use.

3。Dip both sides of the fish in a layer of flour.

4。Heat oil in a pan and fry the fish until golden brown on both sides.

5。Put a little oil in the pot, first add the minced meat and fry until the oil comes out, then add the green onion, ginger and garlic and stir-fry until fragrant.

6。Add diced shiitake mushrooms, or diced bamboo shoots, diced mustard and peas and stir well.

7。Add the bean paste and stir-fry the red oil.

8。Add water, light soy sauce, dark soy sauce, cooking wine, white pepper, sugar, balsamic vinegar and bring to a boil.

9。Add the fried fish and simmer over low heat for 20 minutes. In the middle, you can turn the fish over once and cook until there is a small amount of soup left.

1.Clean up the carp, cut it into large pieces, cut it into two knives in the middle, do not cut it, so that it is easy to absorb the flavor.

2.Prepare 1 star anise, ginger, garlic and chili.

3.Heat the oil pan with a little more oil.

4.Place the fish pieces skin-side down into the pot in the middle of the field.

5.Fry until golden brown and stir-fry on the other side.

6.Until the golden trembling ridges on both sides, add the appropriate amount of salt and sugar, add star anise, ginger, garlic, pepper, chili, cook in cooking wine, and add a bowl of water.

7.Cover and simmer over low heat for 3 to 5 minutes.

8.Add a little cumin powder and turn over.

9.Remove from pan and serve.

First, the fish cut flowers, fry the fish, be sure to fry it thoroughly, and take it out. Second, put oil in the pot of Li Han, green onions, ginger and garlic, peppercorns, soy sauce, and then put the fried fish into the pot, add cooking wine, eyes, soy sauce, white wine, thirteen spices, and stewed fish with water, stew for a while, and collect the juice.

The home-cooked braised reed carp is used as a landside method, and the neighbors next door are all hungry and crying.

The carp jujube collapsed in the rock, delicious socks mountain delicious.

Try the new Chang touch and eat method, and the new production method of late carp is hard to talk about.

The carp is hidden and retired, and the stove is beautiful. World Auction.

Braised socks old loose carp with cracked fish.

The next cooking software and the preparation of what dishes are described in detail.

1. Scrape the scales of the carp, dig the gills, remove the internal organs, wash off the black clothes, control the moisture, cut the oblique cross and cross the knife on both sides, deep to the backbone, and smear a little soy sauce to feed the mouth. Cut the pork fat into small cubes.

2. Sit on a spoon, add an appropriate amount of oil and burn until it is hot, spoon the fish, and control the oil when both sides of Huai Dan are called Mingji when it is fried to golden brown; Put the diced meat in the oil and take it out.

3. Leave the bottom oil in the original spoon, add Sichuan pepper and fry the ingredients to bring out the fragrance, and then remove it. Then put in the green onion, ginger, garlic boiling pot, add an appropriate amount of soup, add soy sauce, salt, sugar, vinegar, cooking wine, diced meat, find a good mouth, put in the fried fish to boil, and move to the slight fire.

Five or six minutes, take out the fish, add monosodium glutamate to the remaining juice, thicken it with water starch, pour sesame oil, and pour it on the fish.