How to make grilled carp with coriander, how to make spicy carp

Detailed introduction to the practice of smoked carp sticks Cuisine and efficacy: Home cooking recipe Smoked carp sticks Production materials: Ingredients: 1 carp (about 750 grams).

Excipients: 15 grams of coriander leaves, 25 grams of pickled red pepper.

Seasoning: smoked material (cypress sawdust, appropriate amount of sugar), 5 grams of refined salt, 1 gram of pepper, 20 grams of Shao wine, 5 grams of cinnamon, 5 grams of pepper (star anise), 5 grams of Sichuan pepper, 20 grams of green onions, 15 grams of ginger, 20 grams of rock sugar, 20 grams of sugar, 400 grams of soup, 2 grams of monosodium glutamate, 20 grams of sesame oil, appropriate amount of peanut oil. Features of smoked carp sticks:

The smoke is rich, salty and mellow, with a slightly sweet taste. Teach you how to make smoked carp sticks and how to make smoked carp sticks to be delicious 1Slaughter the carp and remove the scales, gills, head, and internal organs, wash and dry, use a knife to the tail along the lower neck backbone, lift the fish meat on both sides, and then remove the ribs, shave off the skin, and cut off the tip of the tail.

Cut the two net fish fans into 1 cm wide fish sticks. Put into a bowl and marinate for about 30 minutes with 2 grams of refined salt, 10 grams of pepper, 10 grams of Shao wine, green onions, and ginger slices. Soak the red pepper to remove the stems and seeds, and cut the horse's ear segment obliquely.

2.Cook in the pot, put in the peanut oil and burn until it is 70% hot, quickly put in the fish sticks one by one, and when the fish strips are fried until the surface is crispy and the color is golden, then drain the oil in a colander. The pot is quickly tempered, add cinnamon, pepper and pepper, stir-fry with residual oil, add green onion and ginger slices for marinated fish, and add soaked red pepper segments, stir-fry over high heat and stir-fry until fragrant.

Add the cooking wine, add the soup, add the sugar, rock sugar, refined salt, pepper, put in the fish sticks, switch to a simmer for 15 minutes, collect the juice, add monosodium glutamate, pour in 10 grams of sesame oil, wait for the juice to be exhausted, the fish strips are orange and shiny, and pour them into the plate. 3.Wash and dry the pot and add the smoked sauce.

Put a thin iron grate on the shelf, sprinkle the fish sticks, cover tightly, put the pot on the fire, burn until the pot has white smoke, smoke for 10 minutes, until the fish sticks are smoked until they are red and bright, take them out, brush with sesame oil, put the fish sticks and pickled red pepper segments into the plate, and sprinkle with coriander leaves. Tip: This dish can be eaten as a cold dish.

Note that when smoking, you should sprinkle with sawdust before sprinkling with sugar.

Slice the carp, drown the salt cumin, add starch, skewer it with a bamboo skewer, and fry it.

Preparation of spicy carp (whole fish):

Ingredients: 1 kg of carp, 100 grams of peanuts, 30 grams of dried chili peppers, 15 grams of chopped green onions, 10 grams of Sichuan peppercorns, 5 grams of minced ginger, 1 tablespoon of bean paste, a pinch of sesame seeds, a pinch of salt, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, a pinch of cooking oil.

1. Prepare about two catties of carp, dried chili peppers, peppercorns, chopped green onions, and minced ginger. Then scrape off the scales of the carp, remove the internal organs, and gills, and clean them.

3. Add water to the pot, add the carp, add green onions, ginger, and salt, and add a spoonful of cooking wine to remove the smell.

6. Then add some water to the pot and put the dried chili peppers in the pot and cook for about a minute, so that the frying will be more fragrant at that time.

8. Add the bean paste and sesame seeds, and add a little salt.

10. Then wash the stir-fried juice on top of the carp with a spoon.

The main ingredient is about 650g of carp.

Ingredients: green onion, ginger, garlic cloves, star anise, Sichuan pepper, chopped chili pepper (dried chili), coriander, etc.

The method is to first slap the live carp unconscious, scrape the scales, remove the fishy lines (tendon lines) on both sides of the fish body, remove the fish gills, wash them, and cut oblique knives to the fish bones every half an inch on the fish body.

Add 100g of salad oil to the pot, heat the oil to a slight smoke, hold the fish tail to control the water of the fish in the pot, fry for 3 minutes, turn the fish body over, put the green onion, ginger slices, garlic cloves (pat loose) star anise, pepper, and dried chili pepper into the pot oil (put it after chopping the chili pepper), after smelling the fragrance, add white vinegar, cooking wine, a little soy sauce, salt, sugar, 20g, chop chili, add water to the fish body, boil over high heat, put in chicken essence or monosodium glutamate after 5 minutes and simmer over low heat, and then cook until the soup is thick. Sprinkle a few slices of cilantro and you're done.

The nutritional content of carp in this section.

The carp meat is tender and delicious, with fewer spines and more meat, and is rich in nutrients, containing a variety of essential nutrients. According to laboratory analysis, per 100 grams of fish contains 17 3 grams of protein, 5 1 grams of fat, 25 mg of calcium, 175 mg of phosphorus, 1 6 mg of iron, 0 1 mg of riboflavin, 3 mg of niacin, and 20 mg of vitamin B. Carp can provide excellent protein to the human body, and its protein utilization rate is as high as 90%.

And the fish meat is soft, easy to digest, absorb and utilize. Therefore, carp is very suitable for children, mothers, pregnant women, the elderly and the frail. Most of the fat of carp is composed of unsaturated fatty acids, and its fat is in a liquid state.

This unsaturated fatty acid has a good cholesterol-lowering effect. Therefore, if carp can be eaten for a long time, it can not only increase a variety of nutrients, maintain health, but also prevent and treat coronary heart disease, prolong life, and have a nourishing food therapy effect.

Fish of such a size as lz can be made separately. You can make soup and drink the carp head, and you can make the fish body in sections, such as: braised fish, steamed fish, braised carp method:

Ingredients: a carp (one and a half to two catties of fish is the best), garlic at both ends, 5-6 slices of ginger, 3 chives, about 10 small red peppers cut in two sections, depending on the degree of spiciness of the individual (some supermarkets buy boxed ones), spicy tempeh (I usually use Lao Gan Ma instead) 1 tablespoon, 2 tablespoons of bean paste, a little salt, 1 teaspoon of chicken essence, 1 tablespoon of cooking wine, 2 bowls of water, 1 tael of pure lean meat filling, vegetable oil.

Production method: the killed carp control dry water, it is best to prepare a clean cloth or kitchen paper towel and then absorb the water on the fish, heat the oil into the pot, put the prepared fish inside and fry it until yellow on the flip side, put the fish on a plate and set aside, if you craft to the home, the fish can also be put in the pot for other program operations, and then put the meat filling into the pot to fry the color, put a little cooking wine (I personally think it is better to use Zhang Desire's brandy), and then put the bean paste and the old godmother and the meat filling to fry well, At this time, the ginger slices and the whole garlic are also put in and fried for a minute, put the fried fish in again, add two bowls of water and put in the small red pepper, which will put a little salt, because the bean paste and the old dry have a salt taste, and then put the chicken essence powder and cover the pot with the lid and change the medium and low heat to cook until the soup is almost dry, put the fish on the plate, leave the decoction in the pot, put the chopped chives into the pot and stir-fry twice, turn off the heat, and pour the decoction on the fish. The dish is ready, it seems complicated, but in fact, the ingredients are ready and it is quick and easy to make.

Characteristics: red and bright color, rich garlic aroma, charred skin and tender meat, salty, fresh and slightly spicy. Ingredients for steamed carp:

Ingredients: 1 carp, a little shredded ginger, a little shredded green pepper, 1 tablespoon of soy sauce, 2 coriander to teach you how to make steamed carp, how to make steamed carp delicious.

1。The carp is dirty and washed, and the stomach is stabbed obediently, 2. Put it on a plate, put it in a pot and steam for 13-15 minutes, remove the water.

3。Stir-fry in cooked oil and soy sauce, add shredded ginger and green pepper, stir-fry and pour over the steamed fish.

4。Garnish with coriander.

Spicy carp is a dish made with carp, and its taste is spicy and delicious, and it leaves a fragrant taste on the teeth and cheeks after eating, so it is very popular. Carp is a common freshwater fish whose meat is delicious, tender in texture, and contains a lot of protein. The fat in carp is mostly unsaturated fatty acids, which helps to lower cholesterol, so eating more carp is good for health.

Here's how to make spicy carp.

1. Wash the carp, remove the fishing line, cut the fish body, cut the ginger into thin slices and put it on the incision, pat the green onion leaves, garlic flattened, put the ginger slices in the fish belly, and evenly salt the fish body and marinate for 20 minutes;

2. Dice red peppers, dice pork belly, dice mushrooms, dice winter bamboo shoots, mince chives, mince garlic, slice ginger, and chop Pixian bean paste;

3. Heat the pot and put in the oil, wait for the oil temperature to be 5 hot, drain the carp and put it in, don't be in a hurry to turn it over, until it is fried until golden on both sides, remove the oil;

4. Heat another pot and put a little oil in the pan to stir-fry chives, ginger and garlic;

5. Then add Sichuan pepper and ingredients, and stir-fry the diced meat;

6. After the fragrance is out, pour in the Pixian chili sauce and stir-fry the red oil and fragrance;

7. Pour in the diced winter bamboo shoots and stir-fry slightly, and add the fried carp;

8. Cook a little cooking wine, vinegar and soy sauce, pour in boiling water and stew;

9. After the pot is boiled, turn to low heat, add sugar and salt to taste, and continue to pour juice on the fish with a spoon;

10. Change to low heat and simmer for 10 minutes, turn over and cook for 10 minutes;

11. Sprinkle in the vegetable grains and change to high heat to reduce the juice; Remove the fish first and place it on a plate;

12. The juice in the pot can be dried over high heat, or it can be thickened with water starch, poured over the tail of the bun, poured hot oil on the stewed fish, and sprinkled with minced green garlic.

The home-style spicy carp method is delicious.

Grilled fish is a dish that many people like to eat very much, it refers to a method of cooking fish after roasting, this cooking method can achieve "one grill and two stews", grilled fish is indeed very delicious, so carp do grilled fish? Next, I will answer this question for you.

1. Carp can be used as grilled fish. Prepare the following ingredients: green onion, ginger, garlic, carp, onion, light soy sauce, soy sauce, oyster sauce, salt, Pixian bean paste, tin foil, etc.

2. Clean the carp first, then prepare the ingredients, such as chopping green onions, ginger and garlic, chopping onions, and chili peppers, and then stir-fry these ingredients together until fragrant.

3. Put the washed carp into the tin foil, brush the tin foil with a layer of cooking oil, put it in the pan and fry it for five minutes, and take it out for later use.

4. Finally, fry the Pixian bean paste out of red oil, then put the fried carp into the pot, pour half a pot of water, pour the fried ingredients on the carp, and put more chili peppers if you like spicy, and wait for the soup to thicken.

The above is the introduction of the method of carp to make grilled fish, in fact, the steps of making this cong of boiled fish are not complicated, if you like to eat grilled fish friends prepare oranges, you can make them at home, I hope it will be useful to everyone.

Preparation of carp in spicy sauce. Ingredients. Fish.

1 article. Eggplant.

1 pc. Accessories. Oil. Amount.

Salt. Amount. Pepper. Amount.

Essence of chicken. Amount. Sugar. Small amount.

Ginger. 10g

Wine. Amount.

Millet spicy. 5g

Garlic. 5 petals.

Fragrant sauce. 250g

Steps. 1.Wash the fish and wash off the black skin in the belly of the fish, which can effectively remove the fish, and the oblique knife is slice on the back of the fish and salted.

2.Garlic, ginger and millet spicy chop and set aside.

3.Wash the eggplant and tear it by hand.

4.Heat the pan with oil.

5.Put less sugar to enhance freshness, and stir-fry the chili, garlic and ginger in it.

6.Stir-fry in the fragrant sauce into it.

7.Put the fish and eggplant in it.

8.Add an appropriate amount of water and cooking wine condiments to taste, bring to a boil over high heat, turn to low heat and simmer slowly.

9.Finally, the soup is not collected and ready to come out of the pot.

Ingredients: Carp.

Ingredients: green onion, ginger, garlic cloves, star anise, Sichuan pepper, chopped chili, coriander, monosodium glutamate soy sauce, cooking wine, white vinegar, salt, sugar.

Method: 1. First shoot the live carp unconscious, scrape the scales, remove the fishy lines on both sides of the fish body, remove the gills of the fish, and wash it;

2. Cut oblique knives to fish bones every half an inch on the fish body;

3. Add 100 grams of salad oil to the hot pot, heat the oil until it smokes, hold the fish tail and control the water in the pan, and fry for 3 minutes;

4. Turn the fish body over, and put the green onion, ginger slices, garlic cloves, star anise, Sichuan pepper, and dried chili pepper into the pan oil;

5. After smelling the fragrance, add white vinegar, cooking wine, a little soy sauce, salt, 20 grams of sugar, chopped chili, add water to the fish body, and bring to a boil;

After a few minutes, add chicken essence or monosodium glutamate and simmer over low heat, and after the soup is thickened, you can put it out of the pot and put it on a plate, sprinkle a few slices of coriander.

Hello, spicy carp raw materials: carp accessories: coriander, millet spicy, garlic, green onions, ginger, star anise, Sichuan pepper, red pepper seasoning: sugar, light soy sauce, balsamic vinegar, cooking wine, bean paste, salt

Method:1Clean the fresh carp and chop the meat a few times, do not cut it, so that it is easier to absorb the flavor when stewing.

2.Prepare some accessories, minced garlic, minced ginger, chopped green onions, and star anise, Sichuan pepper, and red pepper for later use.

3.Chop some millet spicy and coriander pieces and set aside.

4.Heat the wok and pour in a little vegetable oil, add onions, ginger, garlic and other accessories to stir-fry until fragrant, add a spoonful of bean paste after stir-frying, fry the bean paste, and fry the red oil.

5.Put the carp into the pot, and then add an appropriate amount of water to boil, the amount of water should not exceed the fish, you can also use beer instead of water, not only to remove the fish, but also to increase the flavor.

6.Add 2 grams of sugar, 2 grams of salt, 5 grams of balsamic vinegar, 3 grams of cooking wine, 5 grams of light soy sauce to a pot, bring to a boil over high heat, turn to medium heat, cover and simmer for 15 minutes.

7.After simmering for 15 minutes, turn to high heat to reduce the thick soup, and pour the soup over the surface of the fish while collecting the juice, so that the fish will be more flavorful.

8.Turn off the heat and sprinkle in the millet spicy and coriander segments, so that the "spicy carp" can be enjoyed.

1.Wash the fish, break it in half and marinate it with salt, ginger and garlic!

2.The oven tray is lined with tin foil, brushed with a small amount of oil to prevent the fish from sticking to the foil, and the marinated carp is topped.

3.Place the tray in the oven.

4.Close the oven door, adjust the temperature to 220 degrees for 20 minutes, and then turn the power switch 5Green peppers, black fungus and minced ginger and garlic are chopped and salted.

6.Heat the oil in a wok pan.

7.Stir-fry the green peppers, black fungus and minced ginger and garlic in a pan, add a small amount of water and cook to make a sauce 8Remove the grilled fish.

9.The sauce is poured over the grilled fish.

10.Bake in the oven for another 10 minutes, remove and sprinkle with chopped green onions.