Carp is healthy and delicious, how to make it delicious and simple?

Carp is a common ingredient, and there are many ways to make carp, such as steamed carp, braised carp, sweet and sour carp, etc., so how to make carp delicious? Today, let's take a look at how to make carp.

1.Carp in scallion oil.

Ingredients: 1 carp, shredded ginger and shallots, shredded dried chili peppers, salt, cooking wine, soy sauce, peanut oil, and coriander.

Preparation: Wash the scales, gills and internal organs of the carp, and make oblique knives on both sides of the fish.

Add an appropriate amount of water to the wok, put the carp to boil, remove the foam, add salt, cooking wine, soy sauce, cook over low heat, remove the fish and put it on the plate, sprinkle the green onion and ginger and chili shreds on the fish.

Heat the oil in the wok until it is 50% hot, pour the oil evenly over the fish on the plate, and sprinkle with coriander. Characteristics: The meat is tender and the fish is attractive.

2.Braised carp fillets.

Main raw materials: carp, green onion, ginger, soy sauce, vinegar, sugar, starch, cooking wine, salt.

Method: 1) Remove the head and tail of the whole carp and cut it into small pieces (about half the size of an egg), and marinate it with salt and cooking wine for a while.

2) Dip the fish pieces in starch and fry them in an oil pan until they are eight ripe and remove them.

3) Pour out the oil from the fried fish and leave a small amount of oil in the pan (about the same amount of oil as you usually put in the pan). Put the green onions, ginger slices and an appropriate amount of chili pepper into the oil pan and fry for a while, then pour in the fried fish pieces, and pour in the appropriate amount of soy sauce, sugar, salt, vinegar and cooking wine, stir-fry for a few minutes. Features:

The color is red and bright, and the fish fragrance is fragrant, tempting the appetite. When eating, the taste is charred on the outside and tender on the inside, the fish pieces are not broken and the flavor is not scattered, and the small fish bones are crispy, sweet and sour, spicy and fragrant, and it is delicious to eat.

3.Carp tofu.

Materials: 1A carp (about a catty) 2A piece of tofu 35 tbsp oil 4Green onions, ginger, garlic at will, a handful of chili pepper 51/2 tablespoon salt, 1 tablespoon wine, 1 tablespoon soy sauce, 2 bowls of water.

Method:1The fish is scaled and washed, and several knives are drawn on the back of the fish, which is about an inch long.

2.Cut the tofu into cubes and fry in a pan until browned on both sides.

3.Fry the fish until browned on both sides.

4.Cut the green onion into inches, crack the garlic, slice the ginger and chili pepper, stir-fry in the pot until fragrant, and add ingredients 5.

5.Add fish and tofu and simmer over medium heat until the juice is dry, then serve.

6.Once served, shred the peppers and garnish.

In addition to paying attention to how to make carp delicious, it is also necessary to pay attention to one point, that is, children who are allergic to high protein such as fish and eggs should be cautious about eating.

It can be braised and fried, and it is the best to fry the carp after washing it, and it goes well with rice.

I think making carp soup is the easiest way, and the nutritional value will be higher, as long as the fishy smell is removed, I think carp soup is relatively simple.

I think carp is the best to use for steaming, and it can maintain the sweetness of the fish flavor, and it is very fresh.

Prepare a little oil, sugar, tomato paste, water, starch, cooking wine, ginger and a little vinegar to eat an egg. Remove the scales and guts of the carp, wash and set aside. Cut the fish into a deep mouth of about 1 cm from the back and slice the meat horizontally every 3 cm or so.

Both sides operate Lu Shan in this way. Spread with cooking wine and marinate for 20 minutes. Put the sugar, vinegar, starch, ketchup, salt into a utensil, add water to make a sweet and sour sauce.

Stir an egg and starch in one direction, mix into an egg finch paste and shred the ginger. Add oil to the pot, wait for the oil to heat for seven or eight minutes, wrap the marinated fish in the early years with egg batter and fry it in the pan until golden brown on both sides, turn the fish meat, drain the oil, and put it on a plate. Stir-fry the shredded ginger with a little oil in the pot, and pour the sugar and garlic juice on the fish before you can quote it.

1. Prepare a few crucian carp, if you are big, it is enough to prepare one, and if you are a small crucian carp, prepare the same strip. We first clean the crucian carp, the scales and internal organs must be dealt with by ourselves, and then we put them in the water to wash them.

2. After washing and returning from the chop, put on the flower knife, and then you can apply some cooking wine on the crucian carp to marinate and remove the fish, this step can also be ignored. Then prepare a piece of tofu, I prefer to eat lactone tofu, it has a more tender texture, it tastes tender and smooth, and it is super delicious. Cut the lactone tofu into pieces, then put water in a pot and bring to a boil, add a spoonful of salt, then put the tofu in, cook for 1 minute, remove and set aside.

3. Add a little oil to the pan, after heating, we wipe the water on the surface of the fish, and then put the fish in the pan and start frying. After frying it slightly, until both sides are slightly charred and golden brown, we transfer the fish to a casserole, add green onion and ginger, add enough boiling water, and start to simmer.

4. Cook over medium-high heat for 5 minutes, then put the tofu in, cover the pot and continue to simmer for 5 minutes. Finally, add some salt and simmer for 2 minutes, and finally sprinkle some chopped green onions and you're ready to go.

3 put 2 do not put].

"3 put" means that when stewing fish soup, only 3 kinds of ingredients need to be put is enough, they are green onions, ginger slices, and salt. If you like pepper, you can sprinkle a little pepper on it, but you don't need any other seasonings.

2. "Don't put it" means that you can't put pepper and star anise. You can put it when stewing or stewing fish, but you must not add it to the fish soup, otherwise the fish soup will taste very strange.

Spicy roasted carp. Prepare the following ingredients: 1 carp, 1 teaspoon salt, appropriate amount of green onion, ginger and garlic, appropriate amount of water starch, 1 tablespoon of chopped pepper, 1 teaspoon of pepper, 1 tablespoon of vegetable oil, appropriate amount of water.

The specific method is as follows: the carp is cleaned, cut a few knives obliquely on the body, marinated with salt and pepper in advance, garlic, ginger slices, green onion oblique knife cut into sections for later use, the fish is fried in the pot until golden on both sides, and then the bottom oil is left in the pot, after heating, use green onions, ginger and garlic to stir-fry and then put in the chopped pepper to continue to fry fragrant, put in the fried fish, add soy sauce, sugar, salt and other seasonings to taste, add boiling water and high fire to urge the Yubi to turn to low heat, cover the pot and burn, burn until the soup is taken away more than half, you can put the fish out first, The remaining celery soup in the pot is thickened with water starch and poured over the fish!

The braised carp is simple and delicious, and the method is as follows:

Ingredients: a carp, chili, coriander, cooking oil, refined salt, soy sauce, cooking wine.

Method: 1. Carp should be cleaned.

2. Heat the pan, add an appropriate amount of peanut oil, put the fish in the pan and fry it slowly over low heat, and sprinkle a little salt on the fish.

3. Fry the fish while getting the ingredients right: pat the garlic open, slice the ginger, and cut the chili, green onion and coriander into sections.

4. Fry the fish until golden brown on both sides and serve.

5. Use the remaining oil in the pot to fry ginger, shallots, garlic and green onions, add chili peppers, add salt, stir-fry until fragrant, add a bowl of water and boil.

6. Put the fried fish into boiling water, add cooking wine, cover with soy sauce and simmer for two minutes to reduce the juice. Add the green onion leaves and coriander.

Tips: Adding a little salt when frying fish can make the fish more flavorful, and at the same time prevent the oil from splashing out and hurting Jane.

One of the things I often make during the Chinese New Year at home is very simple and delicious. Add green onions, ginger, garlic, Sichuan pepper, spices, salt, sugar pants, soy sauce, vinegar. As for a bowl, add oil to the pot, heat it, put all the spices and seasonings in the pot and stir-fry until fragrant.

Put the carp in a pot, add an appropriate amount of water to it, and simmer for 20 minutes. Flip it halfway. Finally, reduce the juice and add the coriander after removing from the pan.

The aroma is tangy and the taste is excellent.

The carp is scaled and cramped, cut and cleaned, cut out the flower knife, and washed with white wine. Caviar, swim bladder, and cod liver are retained. Lift the tail of the fish, open the flower knife, and add spices and salt.

Pour a little oil and remove the oil from both sides of the fish slightly. Then pour in chopped green onions, garlic slices, and minced ginger to stir-fry the pie pot, wait for the fragrance to come out, pour in the water, and put in the fish, fish roe, fish liver, and fish maw. Add vinegar, cooking wine, beer, and remaining spices.

After boiling, taste the salty and light salt in time.

Cover while stewing, and turn over the fish. Finally, the pot is lifted to allow the water to evaporate and collect the juice to make the soup thicker.

When it is about to come out of the pan, crush the garlic cloves and add the chopped coriander to the pot. Master the heat, too early the garlic will not be crispy, too late will make the garlic too spicy.

Garlic carp: The ingredients you need are: a carp, a green onion, a bowl of garlic, 2 slices of ginger, 80g of starch, an egg, and a green pepper.

First of all, we prepare a fresh, one and a half to two catties of the most suitable, with a skillful technique to remove the fish scales, if it is a carp bought in the vegetable market, the boss will help to kill it, remove the internal organs of the fish, remember that the black membrane in the belly of the fish must be removed. Then cut an incision 2 cm behind the head and the tail of the fish, find the fishy line, gently pat the fish body with a knife, take out the fishy line, and remove the fishy line on the other side in the same way, the purpose of this is to make the fish less fishy. Then change the fish to the knife, as shown in the figure below, do not cut off the fish when changing the knife, otherwise it will affect the aesthetics of the finished product.

Then the fish is marinated, the garlic and ginger are minced, an appropriate amount of salt and cooking wine is added, and the ginger and garlic water are squeezed out together. Then remove the ginger and garlic, spread the ginger and garlic cooking wine evenly on the fish, and marinate for 5 minutes. Note that when marinating the fish, try to put enough salt, and the carp will not be salted in the later stage.

The next step is to pour out the excess ginger and garlic cooking wine, put in 80g of starch, add an egg white, divide it by two and mix it with the carp, heat the oil in a hot pan, burn the oil temperature to 6, slowly put in the carp, remember to fry the carp side until golden brown in the turnover, and constantly pour oil on the upper side when frying the bottom side, so as not to fry the fish in the raw pot.

Put the fried carp aside for later use, and cut the prepared garlic into foam, but don't cut it too finely, otherwise it will be easy to fry when frying. Heat the oil, put the chopped garlic foam in the oil temperature, put 10g of salt when frying until it is slightly yellow, fry it until the golden garlic flavor is very strong, and evenly wipe it on the carp.

Then shred the green pepper, stir-fry it in oil, add a little salt, and put it on the garlic-coated carp lead. Finally, drizzle a layer of hot oil and the fragrant garlic carp is ready.

Spicy roasted carp.

Prepare the ingredients as follows: 1 carp, 1 teaspoon salt, appropriate amount of green onion, ginger and garlic, appropriate amount of water starch, 1 tablespoon of chopped pepper, 1 teaspoon of pepper, 1 tablespoon of vegetable oil, appropriate amount of water.

The specific method is as follows: the carp is cleaned, cut a few obliquely on the body, marinated in advance with salt and pepper, garlic, ginger slices, green onions obliquely cut into sections for later use, the fish is fried in the pot until golden on both sides, and then the bottom oil is left in the pot, after heating, use green onions, ginger and garlic to stir-fry and then put in the chopped pepper to continue to fry fragrant, put in the fried fish, add soy sauce, sugar, salt and other seasonings to taste, add boiling water and high heat to urge to turn to low heat, cover the pot and burn, burn until the soup is taken away more than half, you can put the fish out first, The remaining soup in the pot is thickened with starch and poured over the fish!

Shredded soup with carp and radish.

Prepare the following ingredients: 1 carp, 1/2 radish, 1 teaspoon salt, 1 teaspoon chicken essence, 1 ginger, 1 teaspoon cooking wine.

The specific method is as follows: shred the radish for grinding, first clean the carp, and remove the fishy line! The liquid god then put on the knife flower, sprinkle salt on the surface of the fish and spread it evenly, then coat it with cooking wine, then heat it with oil, throw some ginger slices and fry it, and then put the carp in the pot and fry it until golden on both sides, then pour in an appropriate amount of boiling water, boil over high heat, sprinkle in the shredded radish after boiling, add 1 teaspoon of chicken essence, simmer for 15 minutes, add salt to taste before coming out of the pot!

Steamed fish. Material:

Carp orange vertical 1 tone. 1 shallot. A little ginger, a little cooking wine, a little salt, a little pepper, 50ml of steamed fish soy sauce, and an appropriate amount of cooking oil.

Production process:1The fish is cleaned first, and you can ask the fish seller to kill it for you, and take it back and wash it. Prepare green onions, ginger and peppercorns.

2.First, make a few cuts in the thick part of the meat, insert ginger slices, then smear the whole body of the fish with salt, and then pour an appropriate amount of cooking wine to marinate it.

3.During the marinating process, you can cut some shredded ginger and green onions.

4.After chopping the shredded green onion and ginger, add a little water to the fish plate as the water will evaporate during microwave. Cover with a layer of plastic wrap and poke a few holes in the plastic wrap with a knife to prevent the plastic wrap from bursting.

5.After that, it's easy, after closing the microwave door, choose the steamed fish mode, and you're good to go. There are 14 minutes to take a break or cook other dishes.

6.When the time is up, take the fish out of the microwave oven, remove the plastic wrap, put the green onion and ginger shreds on the fish, and drizzle the steamed fish soy sauce.

7.Heat a spoonful of hot oil in a pan while it's hot, add some peppercorns and heat them together.

8.When the oil is very hot, pour it over the fish and serve.

Stewed carp. Ingredients: 3 wild oak raw carp, 1 green onion, 1 ginger, 5 cloves of garlic, 2 star anise, 1/2 tablespoon soybean paste, 2 tablespoons of light soy sauce, 2 tablespoons of cooking wine, 2 coriander, 20 grams of peanut oil, half a tablespoon of salt.

Specific method: This is the wild carp, it looks particularly fresh, in fact, it is still alive and kicking back when you buy it, take out the internal organs in the belly of the fish, remove the black membrane inside, remove the scales and gills, and clean it;

Draw a few knives on each side of the fish body to facilitate the flavor;

Prepare green onions, ginger and garlic, and cut them well;

Pour peanut oil into the pot, add the green onions, ginger, garlic and star anise to stir-fry until fragrant, pour in soybean paste and stir-fry evenly;

Add half a pot of water, pour in light soy sauce and cooking wine and stir well;

Put the carp in the water, bring to a boil over high heat, turn to low heat and simmer until the fish is soft;

Add the coriander segments, sprinkle with salt and cook until flavorful.