How to make crucian carp delicious and simple and homely

The specific steps are as follows:1. Ingredients: 300 grams of crucian carp. Seasoning: 15 grams of oil, 5 grams of chopped green onion, 5 grams of ginger, 2 grams of salt, 1 gram of pepper, a little cooking wine.

2. Wash and drain the crucian carp after removing the scales and internal organs.

3. After the pot is heated, first smear the bottom of the pot with ginger slices, so that it is not easy to stick to the bottom when frying the fish, wait until the oil is hot, put the fish in, fry until golden on both sides, sprinkle an appropriate amount of cooking wine (it can solve the fishy smell, and the soup will become more fragrant), add water (not too much water) to boil, boil over medium heat until the soup is thick white, add salt, pepper, and green onion to taste.

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.

Simple home-cooked and delicious crucian carp tutorial.

Ingredient breakdown. African crucian carp. 1 article. Scallions.

50g light soy sauce. 5 g salt.

5g cooking wine. 2 g cooking oil.

30g steps.

1. The crucian carp is cleaned and dried.

2. Put an appropriate amount of oil in the pot. When the oil is hot, let the fish go down and fry over medium-low heat for about 10 minutes. After the fish is put down, don't move, or the fish will not look good. Just turn the pot around from time to time.

3. Fry until a little golden brown, turn off the heat and wait for the pan to cool down, then turn over the other side and continue to fry for about 10 minutes. By doing so, the skin will remain intact.

4. Put an appropriate amount of water, then salt, light soy sauce and cooking wine. Simmer on high heat for 10 minutes.

5. Boil for about 10 minutes, put the green onions, then mix some cornstarch and boil to reduce the juice, and then put it on a plate and take it out of the pot.

Braised crucian carp in sauce: Stuff some mixed pork stuffing in the belly of the crucian carp, the fat and thin are more delicious, fry the crucian carp in the pot until golden on both sides, add cooking wine, green onions, ginger and garlic and other seasonings, and then pour the sauce into the pot after mixing it with water, add pepper and pepper, add water to cover the fish, and stew until the water is dry.

After the crucian carp is cleaned, remove the fish scales and coat the fish body with white wine After a few minutes, wash the fish with clean water, and the fishy smell of the fish will be gone. Then braise the crucian carp, first fry the fish until it is yellow on both sides, after that, add green onions, ginger, garlic, salt, soy sauce, pour in water, boil over high heat, and simmer over low heat.

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

The practice of grilled crucian carp.

Ingredients: 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.

Production method: 1. In fact, the imitation method of braised crucian carp is not as complicated as we all imagined, we all want to make it, then we must first remove the black membrane and intestine in the abdomen of the crucian carp, cut off the side fins, control the moisture, and then put the crucian carp for later use.

2. Next, we need to make a few cuts evenly on the fish, and then we need to massage the fish body with salt and cooking wine, which can play a good role in flavoring. Then you can mince the ginger and garlic, and then mix the soy sauce, oyster sauce, sugar, vinegar, and appropriate amount of water into juice, so that the condiment is ready.

3. After that, you can start to make braised crucian carp, you need to heat the pot first, pour in more peanut oil than usual stir-fry, fry the fish until golden on both sides, and then you also need to put a small amount of peanut oil in another pot, put the minced green onion and ginger into the pot and stir-fry, then you can put the fried fish in, and then pour the seasoning in, add a bowl of hot water over the fish body, and then Jian Ruxian needs to boil over high heat, and then turn off the fire to a small point, and then stew it over medium heat. At this time, the delicious braised crucian carp is ready.

The nutritional value of braised crucian carp.

1. The nutritional value of braised crucian carp is very high, especially the content of protein is very rich, the protein in braised 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. The effect of these rubber chain diseases such as heart disease is also very good.

2. In addition, the carbohydrate content in braised crucian carp is also very rich, and the proper consumption of some braised crucian carp is also very good for helping us to supplement carbohydrates, and can also play a very good role in storing and providing energy, and can also provide necessary energy to help us maintain brain function, regulate fat metabolism and enhance the intestines.

3. In fact, what we don't know is that the vitamin A content in braised crucian carp is also extremely rich, and vitamin A is very important for our human health.

The best way to make crucian carp is to make soup.

After slaughtering and washing, apply appropriate salt to the fish and let it marinate for 10 minutes;

Prepare three chives, wash them, knot them and set aside;

Slice a few slices of ginger (depending on the size and amount of the fish);

Apply ginger juice evenly to the pan (to prevent the fish skin from sticking to the pan), pour in the salad oil and light the fire;

The oil should not be too hot, turn the heat down, gently put the fish into the pot, and at the same time put in the ginger slices, and turn up the heat;

Fry until the skin of the fish is slightly golden brown, and gently turn the fish over until it is also slightly golden brown;

During the frying process, pay attention to turning the pan to make the fish evenly fried;

Reduce the heat, add cold water until the fish is submerged, put in the prepared green onion knots, turn on high heat and bring to a boil;

Turn the fish over, cook for another minute, add an appropriate amount of salt, and continue to cook until the soup is milky white;

Add flavor and cook for two minutes.

At the same time, prepare the ingredients for eating the fish: pour a little vinegar from the dipped fish into a bowl, add a little salt, sugar, monosodium glutamate, and stir well.

Serve the fish separately in a large bowl and the crucian carp soup in the soup bowl; The fish is dipped and eaten, and the soup is drunk. The delicious crucian carp soup is presented in front of your eyes, and the fragrant fish ......

Crucian carp can be braised so that it is delicious and simple, as follows:

Ingredients: 2 crucian carp.

Excipients: 5 grams of green onion, 5 grams of coriander, 5 ml of cooking oil, 2 dried chili peppers, 1 star anise, 2 grams of dark soy sauce, 3 grams of light soy sauce, 200 ml of water, 5 grams of sugar, 2 grams of salt.

1. Cut the green onion and coriander into sections.

2. After the crucian carp is scaled and washed, hit the oblique knife on both sides.

3. Pour in 5ml of cooking oil, add crucian carp and fry until golden brown on both sides.

4. Put Dan into the army into the green onion section and ginger slices.

5. Add dried chilies, star anise, dark soy sauce, light soy sauce and 200ml of water and simmer over high heat for 10 minutes.

6. Then put the white sugar and salt in Youla, and close the mold or juice over high heat.

Crucian carp is one of the most commonly eaten fish in our daily life. It is rich in protein, high quality and easy to absorb, the meat is tender and delicious, often eaten can enhance the ability to resist disease, has the spleen and dampness, and the appetizer, blood circulation and circulation, warm and lower qi effect, postpartum women stew crucian carp soup, can replenish the deficiency and milk.

【Stewed crucian carp soup with shredded radish】

Ingredients: white radish, crucian carp, green onion, ginger, coriander.

Seasoning: salt, chicken powder, monosodium glutamate, cooking wine, pepper, sesame oil.

Method:【Spicy tofu fish】

Ingredients: clean crucian carp, tofu, dried chilies, Sichuan peppercorns, ginger slices, minced garlic, chopped green onion.

Seasoning: salt, bean paste, mash juice, Sichuan pepper powder, dark soy sauce, light soy sauce, aged vinegar, water starch, Sichuan pepper oil, edible oil.

Method: 1. Cut the washed tofu and cut it into small cubes;

2. Stir up the pot with oil, put in the processed crucian carp, fry it over low heat for a while, flip the fish body, and fry it for a while until it is broken;

3. Add dried chili peppers, a little Sichuan pepper, ginger slices, minced garlic, and stir-fry until fragrant and spicy;

4. Pour in the mash juice, pour in water, add bean paste, light soy sauce and salt;

5. Pour in an appropriate amount of pepper oil and mix well, cook slightly over medium heat, add tofu cubes and mix gently;

6. Drizzle an appropriate amount of aged vinegar to enhance the flavor, cover and simmer over low heat for about 5 minutes until the fish is cooked and soft, remove the lid, put out the crucian carp, and put it on a plate;

7. Heat the soup left in the pot, pour in a little dark soy sauce, thicken with water starch, and make a flavored sauce;

8. Turn off the heat and put out the sauce, pour it on the fish, garnish with a little chopped green onion, and sprinkle with a little peppercorn powder.

【Sweet and sour crucian carp】

1. Practice 1.

Ingredients: 1 crucian carp, 1 piece of ginger, 1 green onion, 1 red pepper, 1 tablespoon steamed fish soy sauce, 1 tablespoon of cooking oil.

Prepare the required materials (the crucian carp market will be killed when you buy it), wash the fish, put a few slices of ginger fish on the plate, put it on the steamer and steam it on high heat for 8 minutes, cut the red pepper, ginger and green onion into shreds, take out the steamed fish, remove the ginger slices, pour out the steamed juice, then put the cut ginger shreds, green onion shreds and red pepper shreds, put the cooking oil in the pot and boil, then pour the boiling oil on the crucian carp, and then pour the steamed fish soy sauce.

2. Practice 2.

Ingredients: 1 crucian carp, 5 grams of salt, 5 grams of soy sauce, 3 grams of chicken essence, 5 grams of green onions, 3 slices of ginger, 3 cloves of garlic, 5 grams of cooking wine, 5 grams of chives, 3 grams of sugar, 20 grams of vegetable oil.

Heat the wok and pour vegetable oil, add the green onions, ginger and garlic to burst the fragrance. Fry the fish until golden on both sides, pour in an appropriate amount of cooking wine, soy sauce and salt, flush in an appropriate amount of boiling water to level the fish body, turn on the high heat to dry the soup, and sprinkle some white sugar into it if you taste Jiangsu and Zhejiang. Sprinkle in an appropriate amount of chicken essence and chopped chives before cooking.

3. Practice 3.

Ingredients: Appropriate amount of ginger slices, 1 crucian carp, appropriate amount of green onion, 250 grams of tender tofu, appropriate amount of oil, 750 ml of water, 3 grams of cooking wine, 1 gram of pepper, 5 grams of chicken powder, 3 grams of salt.

Pour oil into a pan, stir in the ginger slices and add the crucian carp. Fry slowly over low heat, fry until golden brown and turn over, pour 750ml of water into the pot and boil, pour in the fried fish, add ginger slices, green onions, 3 grams of cooking wine, 1 gram of pepper, 5 grams of chicken powder, 3 grams of salt, 250 grams of tender tofu, bring to a boil over high heat and turn to medium heat, cover and simmer for 15 minutes, remove from the pot, and finish.

Put the crucian carp in the pan and fry it until it is slightly yellow, add water, add tofu and mushrooms after boiling, simmer for 20 to 30 minutes, then add the processed pea tips or lettuce, blanch it slightly, and remove from the pot. This is my grandmother's classic method, it should be more homely, the soup made is white like milk.

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