How do you eat carp better? How to eat carp and how to eat it deliciously

Sweet and sour carp: Ingredients: 750 grams of carp, 200 grams of sugar, 10 grams of soy sauce and cooking wine, green onions, ginger, etc.

Method: 1 Remove the scales, internal organs, and gills of the carp, cut it diagonally into a knife after cutting it every 2 5 cm on both sides of the body, lift the tail of the fish to open the knife edge, and sprinkle cooking wine and refined salt into the knife edge for a little salting; 2 Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, wet starch mixed into a sauce; 3 Sprinkle wet starch on the knife edge, fry in 70% hot oil until the skin becomes hard, soak and fry for 3 minutes over a slight fire, then fry on a high fire until golden brown, remove and put on a plate, and loosen the fish with your hands; 4 Put the green onion, ginger and garlic into the pot and fry it until fragrant, then pour in the mixed sauce, and when it bubbles, use the boiling oil of the fried fish to pour it into the juice, stir-fry it slightly, and pour it on the fish quickly. Features:

The traditional Shandong famous dish is made of Yellow River carp, which is fried and boiled. The fish is charred on the outside and tender on the inside, and the taste is sweet and sour and slightly salty. Braised carp fillet Main ingredients:

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 the size of half 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 take them out.

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.

Hunan flavor yellow stewed sour and spicy carp.

1. Cut the fish clean, remove the lin, and scratch the mouth. Marinate with salt, rice wine, light soy sauce and vinegar for 30 minutes, then fry in a pan over medium heat. Fry until browned and remove.

Set aside. 2. Put the fried fish on a plate and set aside. Put the ginger, garlic and pepper together in the pot and stir-fry over low heat for half a minute, you can add tomatoes to stir-fry according to personal taste.

After stir-frying until fragrant, add half a bowl of drinking water and stir-fry into chili soup. When the spicy soup is boiling, put the previously fried fish into the pan and cook to taste. 3. Cook for 5 to 10 minutes to absorb the flavor, and then you can remove from the pot.

Sprinkle with green onions, coriander, and the authentic Hunan sour and spicy fish is ready!

Sweet and sour carp. After the carp is cleaned, drain the water, cut a knife diagonally on each side of the fish body (first 1 cm deep, then 2 cm deep), and marinate lightly with pepper, light soy sauce and a little salt. Mix light soy sauce, sugar, vinegar, cooking wine, water and a spoonful of tomato sauce into a sweet and sour sauce and set aside.

Mix the starch and flour into a paste and spread evenly on the marinated fish. Boiled oil until 70% hot, lift the tail of the fish, fry the fish head in oil first, then scoop the oil and pour it on the fish, and then slowly put the fish into the oil pan when the batter is solidified. Fry the fish until golden brown, remove the oil and put it on a plate for later use.

Leave a little oil in the wok, add chopped green onions, minced ginger and minced garlic and stir-fry until fragrant, then pour in the adjusted juice, add a little wet starch to thicken the pot and pour it on the fish.

How to make carp delicious.

1. Although the nutritional value of carp is high, but its fishy smell is relatively heavy, it should be boiled in red, dry or sweet and sour when cooking, it is best not to use it to make clear soup, only in this way can the cooked carp be particularly delicious, and it is also conducive to the absorption and utilization of nutrients in carp by the human body.

2. Before cooking the carp, you can add an appropriate amount of rice wine to marinate the carp, which can make the carp taste more delicious, and the carp can also be soaked in milk when it is cut and cleaned, which can make the fishy smell of the carp bigger, and also make the carp particularly delicious.

A complete list of carp's homely practices.

1. Sweet and sour carp is the most common home-cooked practice of carp, which needs to be prepared when making, a carp, 80 grams of vinegar, 100 grams of sugar, soy sauce, edible salt, white wine and green onions, ginger and garlic are prepared in an appropriate amount, and finally a small amount of starch and edible oil are prepared.

2. Remove the scales on the surface of the prepared carp, then remove the internal organs and gills, rinse it with water, and hit the crescent-shaped knife flower with a knife on the surface of his body. Spread the prepared salt and white wine evenly on the surface and belly of the carp and marinate for 15 minutes.

3. Cut all the green onions, ginger and garlic into shreds, evenly coat a layer of starch on the surface of the pickled fish, put oil in the wok, heat it to seventy percent hot, lift the pickled fish, put it in the oil pan and fry it for a while, fry it until the surface turns yellow and the knife edge is opened.

4. Put a small amount of cooking oil in the pot, fry the green onions, ginger and garlic in the pot after heating, then add vinegar and soy sauce, as well as white sugar and a small amount of water, heat, thicken with wet starch after boiling, boil again, pour directly on the fried carp, and then the homemade sweet and sour carp is ready.

Homemade braised carp.

Materials:

1 carp, 1 teaspoon salt, 1 tablespoon soy sauce, 1 small green onion, 1 small piece of ginger, 5 cloves of garlic, 2 star anise, 10 Sichuan peppercorns, 5 dried chilies, 1 tablespoon cooking wine, 2 tablespoons vegetable oil, 1 teaspoon sugar, 1 2 tablespoons white vinegar, appropriate amount of water.

1. Prepare green onions, ginger, garlic, dried chilies, star anise, and Sichuan peppercorns.

2. Draw a knife on the fish, both sides are the same, rub some salt and cooking wine on the fish, and marinate.

3. **, heat the wok, put in vegetable oil, put the carp in after the oil is hot, turn to low heat, and fry until the fish is golden brown on both sides.

4. Put green onions, ginger, garlic slices, dried red peppers, star anise and Sichuan peppercorns in the pot and stir-fry until fragrant, add white sugar, fry until melted, cook white vinegar, cooking wine, soy sauce and stir-fry, add water, and bring to a boil over high heat.

5. Put in the fried fish, after boiling over high heat, turn to low heat and simmer for 15 20 minutes, dry the soup, sprinkle in some shredded green onions, haha, in order to look good, when it was served to the table, I sprinkled some red pepper shreds to decorate.

Sweet and sour carp. Materials:

1 carp, 1 egg, 2 tablespoons of flour, appropriate amount of peanut oil, 1 and a half tablespoons of salt, 1 teaspoon of 8 cloves of garlic, 1 teaspoon of light soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of starch, half a bowl of water starch, 2 tablespoons of tomato paste, 1 bowl of water.

1. After the carp is cleaned up, remove the fishy tendons on both sides, and then use the knife to tilt the angle of 45 degrees to evenly cut the fish diagonally, add 1 spoon of salt, and wipe the salt evenly with your hands inside and outside the fish.

2. Add 2 tablespoons of flour, 1 tablespoon of starch, 1 egg and 1 bowl of water to the basin, put the fish into the paste, carry the fish tail, and hang the fish on the batter.

3. Put oil in the pot, when it is hot, bend the fish into an arc and fry it over low heatFry both sides until slightly yellow, the fish is cooked through, and then you can remove it.

4. Go back to the pan and fry it a second time, always over low heat to prevent the skin from being burned.

5. In another pot, put a little oil, low heat, when the oil is warm, add crushed garlic and stir-fry until fragrant, add half a bowl of water, 2 tablespoons of tomato paste, 2 tablespoons of rice vinegar, 1 teaspoon of light soy sauce, and bring to a boil.

6. Pour in half a bowl of water starch, mix well, add a small half spoon of salt, and boil again to turn off the heat.

Ingredients for braised carp.

1 carp, 1/2 green onion, 1 ginger, 1 coriander, 1 red pepper, 2 cloves of garlic, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, 1 teaspoon of sugar, 1 tablespoon of cooking wine, appropriate amount of white wine, 1 teaspoon of salt, 1 and a half tablespoons of peanut oil, 1 teaspoon of starch.

Preparation of braised carp.

1. After the carp is processed, cut the knife, sprinkle salt on it, and marinate for 30-45 minutes, during which it should be turned and massaged, and the salt should be evenly applied.

2. Cut the green onion into thin strips for decoration, and put the thick silk into the pot; Ginger, garlic, and red pepper are sliced.

3. Prepare a frying pan, add a spoonful of oil after heating the pan, add the marinated carp, and fry until both sides are golden brown.

4. Put half a spoon of oil in a hot wok, add coarse shredded green onions, ginger slices and garlic slices and stir-fry until fragrant.

5. Add 1 tablespoon of vinegar and white wine and enough water, pour in light soy sauce, bring to a boil over high heat, and then simmer over medium heat for 5 minutes.

6. At this time, put in the fried carp, boil again, cover and wait for 10 minutes on low heat.

7. Thicken with starch and water, pour into a wok, and bring to a boil over medium heat.

8. Gently turn the fish over with a spatula, and keep pouring soup on the fish, which can make the fish more flavorful.

9. When the soup receives 1 3, you can turn off the heat. Place the fish on a plate and sprinkle with fine shredded shallots.

10. Pour a portion of the soup on top, add coriander and red pepper, and finally drizzle the remaining soup.

The efficacy of braised carp.

This delicious braised carp is very good, its protein content is excellent, we eat it regularly can effectively supplement the amount of protein, but also can help us supplement a large number of amino acids, but also can effectively protect the eyesight, which is a lot of benefits for our eyes, but also by eating this braised carp to help us lower cholesterol, is able to effectively protect the health of modern people.

The best way to make carp is to make it braised in a braised one. The taste is authentic and delicious, and it goes well with rice, and it is easy to make and simple.

Carp like to eat small fish, small shrimp, river mussels, snails, aquatic insects, etc.

When feeding, the owner can feed some pork, beef, mutton and other meats, or some animal offal, which are the carp's favorite food, and occasionally can also be fed some corn, sorghum, rice, sweet potatoes and other miscellaneous grains.

Carp is the first farmed fish in the world. As early as the Yin Shang period, pond carp farming began in China. During the Spring and Autumn Period and the Warring States Period, Fan Li compiled the world's earliest book on fish farming - "Fish Farming Sutra", which recorded in detail the pond breeding of carp.

By the Han Dynasty, pond carp farming was already very popular, and everyone from the royal family to the landlords operated the carp farming industry.

Common carp is a temperate freshwater fish native to Asia, preferring to live in warm lakes on the plains or in slow-flowing rivers, and is distributed throughout the world except Australia and South America.

Cultivation method of carp:

1. Water temperature: Carp have a strong ability to adapt to the environment, and they can grow in a water temperature between 6-30. But it's best to keep the water temperature above 20.

2. Water quality: The pH value is kept between, and the water can be changed once a week, and the amount of water changed each time is not too large.

3. Disease prevention: carp are susceptible to diseases, and they need to be disinfected every once in a while when breeding.

Ingredients: 1 carp, weighing about 500 grams, 50 grams of Shuifa magnolia slices, 25 grams of Shuifa shiitake mushrooms, 50 grams of tomatoes, 50 grams of cabbage, 1000 grams of peanut oil (actual consumption of 75 grams), 10 grams of chicken fat, 25 grams of cooking wine, 15 grams of green onions, 8 grams of ginger, 10 grams of garlic, 2 grams of monosodium glutamate, 5 grams of salt, appropriate amount of fresh soup.

Steps: 1. Remove the scales, gills and internal organs of the carp, wash it and put it on the board, use a knife to cut a knife pattern on the fish body every 1 section, wipe the fish body with salt, and marinate for a while; Peel the green onion, wash it and cut it into oblique sections; Peel the ginger and garlic, wash and slice; Wash the magnolia slices and cut them into thin slices; Wash the mushrooms and cut off the root of the void; Blanch the tomatoes with boiling water, peel them, remove the seeds and cut them into oblique pieces; Wash the cabbage sum, blanch it with boiling water and break the hail in the hall;

2. Put the pot on the fire, put the oil to burn until it is six or seven hot, fry the fish in the pot quickly, fry it until the fish body is stiff and the color is slightly yellow, remove the oil, put it on the plate, add cooking wine, salt, monosodium glutamate, chicken fat and a little fresh soup, evenly put the magnolia slices, shiitake mushrooms, green onion segments, ginger slices, garlic slices, on the drawer, put it on the water pot, use the hot fire, boiling water, enough steam (the juice is bubbling after the water is boiled) for 10-15 minutes, steam until the fish beads are prominent, the fish roe is raw, and when it is tender and cooked, take it out, pick off the green onion segments, ginger slices, garlic slices, and decant the soup of the steamed fish into the pot;

3. Put the pot on the fire, then put in the choy sum and tomato pieces, bring to a boil, roll it, pour in the chicken fat, and pour it on the fish body.

Ingredients: 1 carp, steamed fish soy sauce, 2 tablespoons (30ml), 1 2 teaspoons (3 grams) of salt, 1 teaspoon (5 ml) of cooking wine, 3 shiitake mushrooms, 50 grams of winter bamboo shoots, 3 shallots, 10 grams of ginger.

Steps: 1. Remove the scales and internal organs of the carp, after washing, use a knife to tilt 45 degrees, cut several knives on the fish, about 2 cm deep, and 5 cm between each knife;

2. Sprinkle salt and cooking wine on the back side of the fish, spread it with your hands, and marinate for 10 minutes. Soak the mushrooms until soft and slice them. After the bamboo shoots are washed, cut into thin slices for later use. Slice the green onion and ginger;

3. Spread the green onion segment on the plate, put the fish, put half of the cut mushroom slices, bamboo shoot slices, ginger slices in the fish body, and fill the other half in the belly of the fish;

4. Drizzle with steamed fish soy sauce, then cut a little green onion and ginger shreds and sprinkle them on the surface of the fish.

5. Add water to the steamer, put in the fish, cover and steam over high heat until it is hot, continue to steam for 8 minutes, take it out and sprinkle with shredded red pepper.

Ingredients: carp 500g;

Excipients: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of steamed fish soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic.

Microwave steamed carp.

Green onions, ginger and garlic ready.

Remove the tendons and wash the carp.

Cut into two sections for easy flavoring, add cooking wine marinate and tease for 20 minutes.

Add the green onion, ginger and garlic.

Add a little salt, pour steamed soy sauce over the fish and marinate for 10 minutes.

Place in the microwave.

Steam on high heat for about 8 minutes.

After steaming, the surface is spring and drizzled with a little sesame oil and you can eat.

Tips: Add steamed fish, soy sauce and salt, be sure to put less.