What are the ways to cook carp? How to cook carp?

Carp is the most common type of fish, and like other fish, carp is also delicious and tender, except that it has few spines. I'll share it with you below, I hope you like it.

One: Braised carp in sauce.

Ingredients 1 carp, 2 tablespoons of sweet noodle sauce, 1 tablespoon of sugar, 100 grams of pork, 1 tablespoon of cooking wine, appropriate amount of green onion, ginger and garlic.

Step 1: Clean the carp, remove the head and tail, and then slice it into two large slices, cut it into large pieces, and slice the green onion, ginger and garlic.

2. Cut the fat and lean pork separately and dice them separately.

3. Heat a pot and add a little oil, put in the fish pieces and fry them over medium heat until golden brown on both sides.

4. Leave the bottom oil in the pot, fry the chives, ginger and garlic slices, add the diced meat and stir-fry until it changes color, add the sweet noodle sauce until it is fragrant, and put in the previously fried fish pieces.

5. Add cooking wine, sugar and appropriate amount of water.

6. Bring to a boil over high heat and simmer over medium heat for 15 minutes until the soup in the pot is thick.

Precautions 1: The sweet noodle sauce is already very salty, so there is no need to add additional salt to this dish.

2. It is best to use high heat when frying fish, so that the skin of the fish is not easy to break.

Two: sweet and sour carp.

Ingredients 250 grams of carp, 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, appropriate amount of water, 1 tablespoon of tomato paste, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of garlic.

Method step 1, after the fresh carp bought back is cleaned up, drain the water, and cut a knife on both sides of the fish body, first cut 1 cm deep, and then cut 2 cm deep

2. Marinate for a moment with pepper, sauté and salt to taste.

3. Mix light soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour sauce for later use.

4. Mix the starch and flour into a paste and spread evenly on the marinated fish.

5. When the oil is heated to 70%, lift the tail of the fish, and fry the fish head in the oil first.

6. Scoop the oil and pour it on the fish, and then slowly put the fish into the oil pan when the batter is solidified, and when the surface of the fish is fried until golden brown, remove the oil.

7. Leave a little oil in the wok, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, then pour in the seasoned juice.

8. Finally, add a little starch to thicken and pour the thick juice in the pot over the fish.

Three: Oily carp.

Ingredients storage 1 carp, 1 green onion, 1 piece of ginger, appropriate amount of dried chili pepper shreds, appropriate amount of peanut oil, appropriate amount of cooking wine, appropriate amount of soy sauce and coriander.

Step 1: Shred the green onion, shred the ginger, make a flower knife on both sides of the carp body, add an appropriate amount of water to the wok, cut the prepared carp and put it to boil.

2. After skimming off the foam, add salt, cooking wine, monosodium glutamate, soy sauce and bring to a boil over low heat.

3. Remove it, put it on the agitator's plate, and sprinkle the green onion, ginger and chili shreds on the fish.

4. Fill the wok with oil and boil it until it is hot, pour the oil in the pan evenly on the fish in the plate, and sprinkle with coriander.

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Carp is a seafood food that many of our friends like to eat very much, of course, carp is not only very delicious, but the nutritional value is also very high, but many friends are not very familiar with the edible processing method of carp, let's take a look at the edible processing method of carp.

It is not difficult to clean the carp, first soak the fish in cold water, add two tablespoons of vinegar, and then remove the phosphorus after two hours, it is easy to scrape; If the fish is dirty, you can scrub it with rice water, which can not only wash the fish, but also not be too fishy to shake your hands; When processing fish, if you are careful to break the bitter gall, you can quickly put baking soda on the bitter gall, or sprinkle some wine, and then wash it with water. Fish have mucus on their bodies, and mucus is easy to get dirty; When washing fish, we can soak the carp in salt water for a period of time, and then wash it with clean water several times, so that we can clear the dirt on the carp well, so that it will be healthier to eat.

In fact, the edible processing method of carp is also a little complicated, but we only need to understand it in detail and watch it a few times to learn, so how to deal with carp better? Soak the fish in cold water, add two tablespoons of vinegar, and remove phosphorus after two hours, it is easy to scrape; If the fish is dirty, you can scrub it with rice washing water, which can not only wash the fish, but also keep your hands too fishy; When washing the fish, rub the fish body with fine salt, and then rinse it with clean water to wash the fish very cleanly. However, you need to pay special attention to the bitter gall of the big carp, try not to break it when washing it off, if you accidentally break the bitter gall, you can quickly put baking soda in the place where there is bitter gall, or sprinkle some wine, and then wash it with water.

The most important thing we need to pay attention to when washing carp is the gall of the carp, if we accidentally break the bitter gall of the carp, then it will make us very bitter when cooking, which will greatly affect our cooking, so we should pay more attention to these details when cleaning the carp in the future, only if we pay attention to these details, then we can better clean the carp.

Through our above introduction, I believe you have a certain understanding of the carp edible processing method, although the carp edible processing method seems a little complicated, but the processing is relatively simple, so we can try it ourselves when we have time.

The taste of carp is very good, and it is also a delicious fish that we can often eat every day, of course, the nutritional value of carp is also very high, but many friends do not know much about how to eat carp, so let's take a look at how to eat carp.

1. Carp tofu soup: The practice of carp tofu soup is relatively simple, I believe we all know more about the practice of carp tofu soup, we can add a small amount of vegetable oil to the pot to heat, and fry the carp with internal organs and gills after slaughter. Add water, green onion and ginger and bring to a boil over high heat, then change to low heat and bring to a boil until the soup is white.

Cut the tofu into small pieces and add it to the carp soup, bring to a boil and serve. Carp is rich in calcium, tofu is also a good product for calcium supplementation, carp and tofu are paired to make soup, the taste is even more delicious, and it can also play a very good role in supplementing nutrition.

2. Kelp stewed carp: scrape and wash the carp, soak the kelp in warm water, and cut it into wide strips. Add a small amount of oil to the pot to fry the carp for a while, add kelp, seasonings and water, especially need to add some vinegar, after boiling over high heat, change to low heat and simmer until cooked thoroughly, and the juice can be dry.

Braised carp with kelp can not only help us replenish protein and calcium, but also play a very good role in preventing diseases.

3. Crispy small carp: This requires selecting a small carp, slaughtering it, removing the scales, gills and internal organs and washing it; Marinate the fish belly with refined salt, Sichuan pepper, cooking wine, green onions, and ginger and marinate for 30 minutes. Put the pickled carp in the egg batter prepared with eggs, flour and water, and dip it in the egg mixture.

Pour oil into the pot and heat it, put the marinated and coated small carp into the oil pan one by one and fry them until golden brown and crispy, that is, put them out and drain the oil and eat. We have also learned about the practice of crispy small carp, which is relatively simple, so you can eat it often, and regular consumption can help us supplement calcium, and the effect of preventing osteoporosis is also very supplemental.

Through our above introduction, I believe you also have a general understanding of the carp eating method, we can know the lead road, carp tofu soup, kelp stewed carp and crispy small carp taste very good, so you can eat it in your spare time.

Carp baked noodles.

Ingredients: 1 carp, 20g of fine dragon whisker noodles

Excipients: appropriate amount of oil and appropriate amount of salt.

Ginger to taste 3 tablespoons of sugar.

Vinegar spoon Soy sauce spoon.

4 tablespoons of water and appropriate amount of starch.

Method:1Prepare carp and dragon whisker noodles.

2.Remove the scales of the carp, rinse it inside, draw a flower knife on the fish, evenly spread salt, and marinate for 5 minutes.

3.Mix 3 tablespoons of chopped ginger sugar, 2,5 tablespoons of vinegar, 0,5 tablespoons of soy sauce and 4 tablespoons of water into a sweet and sour sauce.

4.Put the fish on blotting paper, absorb the water and pat it with starch.

5.Put it in a 5-hot oil pan and fry it.

6.While frying, pour oil over the fish with a spoon.

7.Fry the fish until the meat is cooked through, and then re-fry over high heat to make the skin crispy. Remove and drain the oil.

8.Pour the sweet and sour sauce into the pan and cook until the soup is thick.

9.Add the fried carp and let the carp evenly coat the broth.

10.Pour into a dish.

11.Then oil the dragon beard noodles.

12.Stack it on top of the fish.

Tips: Carp should be used live. The finer the dragon beard noodles, the better. The dragon beard noodles are dry noodles, and the time to fry the dragon beard noodles should be short to avoid fried paste.

Guilin beer fish.

Ingredients: 1 carp; 3 tomatoes; garlic sprouts; sliced ginger; 3 shiitake mushrooms; 4 green peppers; red peppers; 1 bottle of beer; light soy sauce; Salt, chicken essence.

How to make a carp open from the back, and do not hit the skin! The fish skin is delicious! Fry the fish on both sides and fry it until it is yellow!

Tomatoes, chili blocks, ginger slices, shiitake mushrooms, fry together in the pot, fry the juice, pour 1 bottle of beer, you can release soy sauce, salt, chicken essence, put the fish down and cook together, you can get out of the pot in 15 minutes, put in the garlic sprouts before getting out of the pot!

Demoli fish stew.

Ingredients: 1 fresh carp; cabbage leaves; wide powder; soybean curd; Coriander; dried chili peppers; Wine; Salt; Soy sauce; Scallions; Ginger.

The method is to clean up the fish and cut a knife on the fish in order to better absorb the flavor when stewing.

Use a hot oil pan to brown the fish on both sides.

Heat oil in the pot, stir-fry with Sichuan pepper, green onion and ginger until fragrant, then add dried chili peppers, add soup, and put more soup because you have to cook vermicelli later. Add the fish, cooking wine, salt, soy sauce and simmer over low heat for 10 minutes.

Cut the tofu into thick slices, put it in the pot and simmer for 10 minutes.

Add the flour and cabbage and continue to simmer over low heat for 10 minutes. The wide noodles I used today are relatively thin and easy to stew, so if you use vermicelli, you will put them in the pot with tofu. Finally, put the stewed fish soup and vegetables into a pot and sprinkle with coriander.

How to cook carp?

1.There is a white tendon on both sides of the carp's abdomen that is the same as a thin line, which can be removed to remove the fishy smell; Cut a very small hole near the gills of the carp, and the white tendons will be revealed, and they can be removed by clamping them with tweezers and gently applying force.

2.There are many cooking methods for carp, mainly braised carp, dry roasted, sweet and sour 3Less salt should be put in the milk for milk; There is no need to add MSG when cooking fish and shrimp and other aquatic products because they have a good umami taste in themselves.

4.When frying, carry the fish tail, pour the fish body with hot oil while frying, and then dip it all into the oil and fry it all after shakingClever to remove the fishy smell:

1. After the fish is scaled and washed, put it in the basin and pour some rice wine, which can remove the fishy smell of the fish and make the fish delicious. 2. Cut the fresh fish and wash it, and soak it in milk for a while to remove the smell and increase the umami. 3. After eating fish, when there is a taste in the mouth, chew three or five pieces of tea leaves, and immediately fresh your breath.

Prepare the following ingredients: 1 carp, 1 green onion, 5 cloves of garlic, 1 piece of ginger, appropriate amount of salt, 1 tablespoon of bean paste, appropriate amount of cooking wine, 1 teaspoon of salt, 1 tablespoon light soy sauce, 1 tablespoon of oyster sauce, a little dark soy sauce, a little water starch, and an appropriate amount of chopped green onion.

Step 1: Cut the garlic into slices, cut the green onions into slices, peel the ginger, and cut them into slices as well.

Step 2: Clean up the carp you bought, remove the fishy line, then put knife flowers on both sides of the fish body, then pour cooking wine and smear evenly, then guess the Hu sprinkled with salt and smear evenly, then add oil to the pot and heat it, when the oil temperature is 6 hot, put the carp in the pot, fry until the carp is browned on both sides, and then put out the oil control for later use!

Step 3: Leave the bottom oil in the pot, add green onions, ginger and garlic, stir-fry over low heat until fragrant, add 1 tablespoon of bean paste after stir-frying, stir-fry the red oil over low heat, then add 3 bowls of water, add a little salt, add 1 tablespoon light soy sauce, add 1 tablespoon oyster sauce, add a little dark soy sauce, stir while cooking, and bring the water to a boil!

Step 4: After the soup boils, put the carp into the pot, then cover the pot, cook over medium heat for 5 minutes, after 5 minutes, when there is not much soup left in the pot, pour in a little water starch, and then cook until the soup is thick, then put the carp out first, then pour the remaining soup on top of the carp, and finally sprinkle with chopped green onions to decorate!

The carp is first processed and cleaned, then the carp is cut with a knife, smeared with salt and cooking wine and marinated.

Mix the fish with ginger cooking wine for a while, then marinate for 30 minutes, steam for 15 to 30 minutes.

Spicy crispy carp.

Ingredients: 2 carp, 15 grams of fresh peppercorns, 1 tablespoon of tomato paste, 8 grams of green onions, 4 grams of ginger, 6 grams of coriander, 1 egg white, 1 tablespoon of Pixian bean paste, appropriate amount of starch, 9 fresh red peppers, 2 tablespoons of Sichuan pepper water, 2 tablespoons of sesame oil, 10 grams of sugar, appropriate amount of salt, 2 tablespoons of rice vinegar, 2 tablespoons of cooking wine.

Cooking method:1A carp is scaled and blackened, washed, the head and tail are salted for a while, and then coated with a thin layer of starch. Heat the oil in a pan and fry the fish head and tail respectively until golden brown and remove them.

2.Peel the body of the fish into centimeter-thick fillets and add salt to taste.

3.Pour the cooking wine and white vinegar thoroughly.

4.Add sugar and pre-soaked pepper water and continue to grasp well.

5.Pour in sesame oil and mix well, then put starch and grasp well.

6.Pour in half an egg white and marinate for 20 minutes, then fry in hot oil until golden brown.

7.Another carp takes the body of the fish and reskins it, and the flesh is removed and chopped into a puree, and salt is added.

8.Add cooking wine and white vinegar to grasp well.

9.Add sugar and pre-soaked pepper water and continue to grasp well.

10.Pour in sesame oil and mix well, then put starch and grasp well.

11.Pour in half an egg white and grasp it well, and chop the coriander, green onion and ginger.

12.Add coriander, green onion and chopped ginger, mix well and marinate for 20 minutes, heat oil in a pan.

13.Squeeze the fish puree into fish balls by hand and fry them in the pot until golden brown and remove them, and arrange them on a plate with the fried Chakong fish fillet, fish head and fish tail.

14.Put oil in another pot, stir-fry the bean paste, and then pour in the tomato sauce.

15.Pour in an appropriate amount of water and bring to a boil, add fresh red peppers.

16.Pour in the fresh peppercorns and bring to a boil and pour over the prepared fish.