How to stew silver carp is the best, how to stew silver carp is delicious and simple

Ingredients for tarpon in tomato sauce: Ingredients: 500 grams of silver carp.

Seasoning: 100 grams of tomato paste, 5 grams of vinegar, 5 grams of sugar, 5 grams of starch (broad beans), 3 grams of salt, 40 grams of vegetable oil, 20 grams of wheat flour.

Teach you how to make silver carp in tomato sauce and how to make silver carp in tomato sauce to be delicious1Wash the fish and use a knife to draw a "well" shaped knife pattern on the fish;

2.Spread with refined salt and sprinkle with dry flour;

3.Fry the fish in oil until golden brown, remove and put on a plate;

4.Put the tomato paste, vinegar and sugar in the pot and stir well, add water starch to thicken, and pour it on the fried fish.

Tips for making silver carp in ketchup: 1To choose live fish, the oil temperature should be high when frying.

2.Due to the frying process, 700 grams of vegetable oil need to be prepared.

This dish has the effect of increasing nutrition.

The recipe of winter melon and silver carp soup is detailed Cuisine and efficacy: lactating mother's recipe Lactation recipe.

Taste: salty and umami Process: boiled.

Ingredients for winter melon and silver carp soup: Ingredients: 500 grams of silver carp.

Excipients: 30 grams of winter melon skin.

Seasoning: 3 grams of salt, 1 gram of monosodium glutamate.

Teach you how to make winter melon and silver carp soup, how to make winter melon and silver carp soup to be delicious Remove the scales and intestines of the silver carp, cook the soup with the winter melon skin and water, add salt and monosodium glutamate, and serve.

1.Replenish the middle qi and pass through the lower breast.

2.It is suitable for postpartum qi and blood deficiency, lack of milk, and facial fatigue.

The practice of stewed tofu with silver carp is detailed in detail Cuisine and efficacy: Qi and blood double supplement recipe Recipe for replenishing deficiency and nourishing the body.

Taste: Original Flavor Process: Original Stew.

Ingredients for stewed silver carp tofu: Ingredients: 750 grams of silver carp, 500 grams of tofu (north).

Accessories: 30 grams of shiitake mushrooms (fresh), 30 grams of rape heart, 20 grams of Jinhua ham.

Seasoning: 20 grams of peanut oil, 3 grams of pepper, 4 grams of salt, 3 grams of cooking wine.

Teach you how to make silver carp stewed tofu and how to make silver carp stewed tofu delicious 1Slaughter the silver carp, remove the scales, remove the internal organs and wash them, and draw cross knives on both sides of the fish body for later use; Slice the tofu into thick slices, and slice the mushrooms and ham.

2.Pour oil into the wok and burn, fry the fish until it is colored, add mushrooms, ham, cabbage heart, tofu and an appropriate amount of soup, boil with a strong fire, simmer until cooked and rotten, add cooking wine, and season with salt.

This dish has the effect of strengthening the body and invigorating qi and nourishing blood.

The practice of stewed silver carp with Codonopsis is detailed Cuisine and efficacy: Qi replenishment recipe Black hair recipe Beauty recipe Gastritis recipe.

Taste: Original Flavor Process: Original Stew.

Ingredients for stewed silver carp with Codonopsis: Ingredients: 750 grams of silver carp.

Excipients: 25 grams of Codonopsis.

Seasoning: 4 grams of green onions, 4 grams of ginger, 2 grams of pepper, 3 grams of cooking wine, 3 grams of salt.

Teach you how to make codonopsis stewed silver carp, how to make codonopsis stewed silver carp to be delicious 1Wash the scales, gills and internal organs of the silver carp, and make oblique knives on both sides of the fish; Codonopsis is washed and set aside; Wash the green onions and cut them into sections; Wash and slice the ginger and set aside.

Warm the stomach and replenish qi, black hair and beauty.

Tip - Food Restraint:

Codonopsis: It should not be used with veratrol.

1. Silver carp is also called fathead fish, big-headed fish, and black silver carp, and its appearance resembles silver carp.

3. Let's start with the ingredients you need:

11 catties of silver carp, ginger slices, eggs, tapioca starch, pickled wild pepper, dried chili, garlic, sauerkraut, chopped pepper paste, green peppercorns.

4. Scrape off the fish scales first, remove the internal organs, scrape off a layer of black film inside, and then clean it, cut off the fish head to chop the pepper fish head, and cut the fish head in two, so that the pepper fish head is easier to taste. Slice the fish along the fish keel and chop the fish bone to cook the soup.

5. Remove the inner bone slices next to the fish, then cut the fish into about one centimeter of fish fillets, and rinse the fish slices under the faucet. Put rapeseed oil in the pot, add ginger slices and stir-fry until fragrant, then add fish bones and stir-fry to remove the smell, add boiling water, boil over medium and low heat and simmer for half an hour.

6. After rinsing the fish fillet, control the moisture, use kitchen paper to absorb the water, and then marinate the fish fillet, first put in two small spoons of salt, stir evenly, stir the sticky fish fillet to eat elastic, then beat in two egg whites, continue to stir, stir again to make it sticky, add two spoons of tapioca starch and stir evenly, and then add soybean oil, which can lock the moisture of the fish fillet, and put it in the refrigerator to marinate for more than an hour.

7. First cut the pickled wild pepper into sections, cut the dried chili pepper into sections, cut half of the garlic into minced pieces, put the sauerkraut into a pot, soak it in water for a while, soak it to remove the excess salt, and then squeeze the sauerkraut dry, and cut the sauerkraut into minced pieces. After the fish soup is cooked, remove the fish bones, and set aside the fish soup.

8. Put the boiled chopped pepper sauce on the fish head, and then put it in a boiling steamer and steam it over high heat for 25 to 30 minutes. Pour oil into a hot pan, first add minced garlic, pickled ginger, and wild pepper to stir until fragrant, put in two spoons of wild pepper hot sauce, stir-fry the red oil, then add sauerkraut and stir-fry, then put in the boiled fish soup, cover the pot and bring to a boil.

9. After boiling, put the sauerkraut into the bottom of the basin, put in the fish fillets with good sauce, take out the fish fillets and put them in the basin after boiling, then put white vinegar and white pepper in the sauerkraut fish soup, pour the fish soup into the basin, put in minced garlic, green pepper, dried chili pepper, minced green onion, pour the hot oil that is smoking, and the sauerkraut fish is completed.

10. Silver carp is an important freshwater fish carp family in China, which is born in various water systems and lakes.

Silver carp in a casserole. Prepare the following ingredients: 1 silver carp, 500 grams of tofu, 1 bowl of shallots, 1 piece of ginger, 2 shallots, 2 teaspoons of salt, 1 tablespoon of light soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce, 1 teaspoon of dark soy sauce, 1 teaspoon of pepper, 1 tablespoon of starch

Prepare a bowl, add 1 teaspoon salt, 1 teaspoon pepper, 1 tablespoon light soy sauce, 1 tablespoon aged vinegar, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, half a bowl of water, 1 tablespoon starch, stir well and set aside! After cleaning the silver carp, chop it into small pieces, put it in a soup pot, add ginger slices, cooking wine, salt, and marinate for a while! Start the casserole, heat with oil, put ginger slices, shallots and stir-fry over low heat, then put the tofu into the pot and spread it flat, then put in the fish pieces, pour in the sauce, then cover the pot, boil over high heat and change to low heat and simmer for 30 minutes, and put in the green onion section after cooking!

The delicious and simple stewed silver carp is made as follows:

Ingredients: silver carp, shredded ginger, chives, coriander, cooking wine, tofu, salt, pepper, green onion, chopped green onion, coriander, etc.

1. Scrape and drain the fresh fish head of Xizhaoyan for later use, prepare the ginger shreds, cut the chives and coriander into small pieces for later use.

2. Heat the pan with oil and fry the fish head until golden brown on both sides.

3. Prepare a tile chain stool pot to heat, put in the fried fish head, fry the ginger shreds slightly, add an appropriate amount of hot water and cooking wine, bring to a boil over high heat and turn to medium heat for 10 minutes.

4. When the fish soup turns white, add the tofu and cook for another 10 minutes, cover over medium heat and leave some gaps until the soup becomes thick and white.

5. When the fish soup is thick and white, add an appropriate amount of salt, pepper, and green onion and boil for another three minutes, add chopped green onion and coriander.

The silver carp, also known as the bighead fish or bighead carp, is named because of its large head, and is called the four big fish together with herring, grass carp and silver carp. But unlike its appearance, his meat is tender and delicious. Able to make home-cooked dishes, suitable for roasting, stewing, steaming and other methods.

Steaming or stewing can highlight the deliciousness of silver carp, and now we will introduce how to stew silver carp deliciously.

1. Although the name of the silver carp has silver carp. But it is very different from silver carp, which has a good taste in the abdomen, while silver carp, which is also known as bighead carp. Delicious in the head.

2. Raw materials. Silver carp, garnish with green onions, ginger and garlic, coriander, seasonings are prepared, cooking wine, vinegar, salt, peppercorns. Ready to go.

3. Clean the silver carp with clean water. Scrape off the scales, remove the internal organs and gills and cut into pieces.

4. Put the cut fish into the pot. Add salt, green onion ginger and cooking wine to marinate to remove the fishy smell of silver carp.

5. Cut the remaining ginger and garlic into slices and shreds.

6. Put an appropriate amount of oil in the pot. Wait until the oil in the pan is heated to 80%, put the chopped ginger, garlic and peppercorns and stir-fry until fragrant, and then put the fish in the pan to fry.

7. Wait until the fish is golden brown on both sides. You can add an appropriate amount of water to the pot (as long as the fish body is not over), then add cooking wine or half a can of beer, green onions, peppercorns, ginger, and then turn off the low heat and simmer after boiling.

8. I saw that the soup had thickened. Reduce the juice on high heat, and when it is almost done, you can put it on a plate and remove it from the pot, and sprinkle with coriander segments. That's it, and enjoy the delicious fish.

9. When cutting and cutting into pieces, you can cut two knives on the fish. This will make the fish stew more flavorful. As the saying goes, "Thousands of Rolling Tofu and Ten Thousand Rolling Fish" is wonderful to be patient when making it, and waiting before enjoying the food, isn't it?

The above is an introduction to how to stew silver carp deliciously.

Ingredients: 4000g bighead carp. Excipients: green onion, 2 slices of ginger, 4 dried chili peppers, 1 coriander, 1 can of beer, appropriate amount of sugar, appropriate amount of white vinegar.

Steps: 1. Scrape the scales and clean the internal organs and gills.

2. Green onions, coriander, dried red peppers.

3. Cut the fish into fish segments and cut the fish with two knives.

4. Put oil in the pan, fry the fish, and fry it on both sides until golden brown.

5. Add water, not over the fish, then add half a bottle of beer, green onions, dried red pepper, ginger, and simmer for about half an hour.

6. Finally, reduce the juice over high heat, put it in a pot, sprinkle with coriander segments, and eat.

The preparation of the stewed silver carp is as follows.

Fish is a low-fat protein and more nutrients, loved by the majority of people, and also has the function of strengthening the brain, my family and I like to eat fish, especially children are growing up, silver carp eating is very good for children's brain development.

The collagen contained in stewed silver carp.

It can be beautiful, it is a woman's beauty product, and it will have a good effect if you eat it for a long time. It is also a raw food that nourishes qi and nourishes the stomach, and is suitable for spleen and stomach deficiency and cold.

Physical fitness, ** boring, also suitable for spleen and stomach qi deficiency, less milk, regular consumption will improve the roar.

1. First, wash the fish and cut it into cubes, and coat it with a layer of starch.

2. Heat oil in a pan and fry the prepared fish pieces in the pan until golden brown.

3. Put cooking wine.

Light soy sauce, dark soy sauce and vinegar are mixed into juice.

4. Put a little oil in the pot to add green onions, ginger slices, peppercorns, chili peppers, garlic, then put the fish pieces into the pot, participate in the prepared juice, cover the pot and simmer for a while.

5. Open the lid of the pot to participate in the warm water, wait patiently for a moment, and wait for the soup to boil before we continue to the next step.

6. The soup in the pot begins to bubble with salt and sugar. It is ready to use to allow the fish to absorb various seasonings abundantly and make it more flavorful.

7. Look at our color, and then smell the fresh fish fragrance, our stewed silver carp is ready, come and try to make it yourself, I'm going to start tasting.

The home-cooked stew of silver carp is as follows:1. After removing the scales, internal organs, gills and black membrane of the abdomen, wash the fish, cut off the fish head, cut the fish body into large sections, wipe the fish body with salt and cooking wine, and sprinkle an appropriate amount of dry flour.

2. After the wok is heated, pour in an appropriate amount of cooking oil, add the fish pieces and fry until the surface is golden brown.

3. Add green onions, ginger, garlic, star anise, cumin, Sichuan pepper, and dried red pepper to stir until fragrant.

4. Pour hot water over the fish, add rice wine and dark soy sauce.

5. Pour the frozen tofu into the pot.

6. After boiling over high heat, simmer over low heat for 30 minutes, turn up the heat to reduce the soup.

The home-cooked recipe for stewed silver carp is as follows:Ingredients: 1 silver carp, 1 tofu, 1 konjac cube.

Excipients: half a green onion, 3 slices of ginger, 3 cloves of garlic, 9 Sichuan peppercorns, 1 star anise, half a pack of spicy fish, 1 spoon of light soy sauce, 1 spoon of soy sauce, 1 spoon of dark soy sauce, appropriate amount of salt resistance.

1. Clean up the wild silver carp and chop the fish into pieces, so that it tastes good.

2. Cut the konjac into cubes, boil in boiling water for 3-4 minutes, change the water 3 times in the middle of soaking, and remove the alkaline taste.

3. Cut the tofu into cubes.

4. Put oil in the pot, heat it and add peppercorns, and the ingredients.

5. Add the fish and fry it.

6. Prepare the spicy fish seasoning, add ginger slices and spicy fish condiments, and then release light soy sauce, extremely fresh soy sauce and dark soy sauce.

7. Add water and salt. The water should have one more friend, and there is no fish.

8. Put in the tofu to make it funny, add konjac pieces, and stew for a longer time to taste.

10. Stew dry, collect the juice and make it ready. Konjac tastes better.

The simple home-cooked method of stewing silver carp is as follows:

Ingredients: 1 silver carp, 1 tomato, appropriate amount of oily tofu, appropriate amount of black bean sauce, half a spoon of tofu milk, half a spoon of sweet noodle sauce, 2 spoons of light soy sauce, 2 spoons of spicy sauce, appropriate amount of white wine.

Steps: 1. Pickle the silver carp: two spoons of liquor, half a spoon of monosodium glutamate, 3 spoons of salt, pat the ginger, 2 spoons of starch, wear a disposable glove and grab it for five minutes and marinate it for ten minutes.

2. Heat the oil, heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant. Then put the tomatoes and fry them, add a little salt and the tomatoes are easier to soften. Then put the sour bamboo shoots and tempeh, and if the sour bamboo shoots are not there, they will not be put away, and they will be fried until fragrant.

3. Then put the bean curd, sweet noodle sauce, and spicy sauce. Stir-fry fragrant, you can pour a little cooking wine to make it more fragrant, and then add water to boil a little warm, don't boil the water and then put it so that the fish will be very tight and not tasty.

4. Put the fish head and fish bones first, if you don't like the oil Hui file Ming tofu, you can put enoki mushrooms or favorite side dishes. Boil for a minute so put the fish fillet, then release the soy sauce and salt, seasoning, you can put a little vinegar to make it more fragrant, and put a little coriander out of the pot.

The effect of silver carp

Silver carp is a type of silver carp that is most delicious on its head. Silver carp is rich in protein, vitamins and minerals, and its medicinal value is also very high. Silver carp has a sweet taste and a warm nature, and has the functions of relieving stomach pain, moisturizing, protecting the cardiovascular system, and improving brain function.