One practice of crucian carp, multiple practices of crucian carp

Step 1: Clean the small crucian carp, control the moisture, and preferably dry it in the shade.

The second step is to fry or fry the fish in oil to remove the fishy smell.

The third step, after the fish is fried, put it out, heat it with the remaining oil, add Sichuan pepper, spices, green onions, ginger, garlic and a small amount of yellow sauce or Pixian bean paste, stir-fry until fragrant, add water, and bring to a boil.

Step 4: Spread the fish in a pressure cooker, add the boiling sauce, add salt, chicken essence, sugar, soy sauce and vinegar. (1/3 vinegar and 2/3 water so that the fish bones are soft and the amount of sugar can be adjusted according to personal taste).

The fifth step, the pressure cooker is added, and the high heat is pressed for 10 minutes after the gas is applied, and the pressure is changed to low heat for 40-60 minutes.

If you use a casserole, the heat should be low for about 10 hours.

Ha ha! I'm a good cook! Teach you! But you have to try to do it slowly!

It can't be done all at once! Maybe it's normal that you can't do it the first few times! My mom and dad are both chefs.

That's why I'm a master too! Follow me and buy fish for sure! Two medium-sized ones would be fine!

It's good to use an iron pot! Put oil first! Don't overdo about five spoonfuls of oil!

When the oil is hot, then put ginger and garlic to get rid of the fishy smell! Finally, put the fish into the room! Add salt, vinegar 、、、 sugar and simmer for a while before pouring into the pressure cooker!

It's all rotten in a few minutes! You can eat bones, too! Hope it helps!

Crispy crucian carp, fry it until crispy (the fish can't be paste, but it needs to be fried crispy, break it by hand), put onions at the bottom of the pot, spread the fish on top of the onion, add water to adjust the sweet and sour taste, and boil the juice dry.

There are many practices for crucian carp. What poached crucian carp, hibiscus crucian carp, plum crucian carp, spicy crucian carp, green pepper crucian carp, tofu crucian carp. It's more.

The tastes are different, the patterns are varied, the scene is grand, the fish are blooming, and the fish are contending. I've never done any of that.

Watercress crucian carp. Two crucian carp, scales, gills, and guts.

Cut a knife on the fish, dip the fish with dry flour and let it sit for a while.

I prepared the seasoning. Take a small bowl, a small half bowl of vinegar, a spoonful of soy sauce, a spoonful of Shao wine, a spoonful of sugar, and a small spoonful of salt.

Slice the green onion and slice the ginger. A bowl of bean paste bottom.

On a high heat, put the fish in hot oil and fry on both sides. Be careful when flipping, otherwise the fish head will fall off. I didn't look at it anymore.

Leave a little oil in the pan. Add green onions, ginger slices, and stir-fry in bean paste until fragrant. Put in the crucian carp. Pour in the seasoning you just made. Add water and cover the fish. Medium heat until soup is boiling. Reduce the soup over high heat. Add the sauce.

Remove from the pan. Kimchi crucian carp.

Sauerkraut fish. Crucian carp and pickled greens are fried and grilled. The fish meat is delicate, fragrant and slightly spicy, fragrant and salty.

Treat five crucian carp of similar size, and cut two knives on each side of the fish. Cut the pickled greens into thin strips.

Heat the wok over high heat, add oil, burn to about 200C, put the fish into the pot and fry until the skin is tight, decant part of the oil, leave 100 grams of oil in the pot, push the fish to the side of the pot with a spoon, soak the red pepper, chopped green onion, ginger and garlic, mash the juice, fry the fragrance, move the fish to the middle of the pot, and then put fresh soup, soy sauce, red soy sauce.

After the soup boils, put the pickled greens, cook for about 10 minutes, remove the fish and put it on a plate.

Add vinegar and chopped green onion to the pot, thicken with bean flour and pour it on the fish.

Crucian carp stewed with tofu.

Crucian carp cut. Then choose a piece of tofu and beat it into small pieces. Choke the soup with hot oil and green onions, put the crucian carp into it, put in the light condiments, do not have a strong flavor, that is, green onions, ginger and the like, do not add star anise, cinnamon and the like.

After the soup boils, add the tofu and simmer. In particular, it is important to note that soy sauce must not be added, and it must not be red, that is, it is clear soup.

When stewing, the time can be longer, and the soup should be stewed until it is white. At the same time, add a little more soup, because the main thing is to drink the soup, and the soup has a very fresh taste.

When the soup is ready, add a little MSG and you're ready to cook.

Crucian carp can eat a pot of rice by doing this.

Spicy river crucian carp.

Ingredients preparation: river crucian carp, spicy sauce, cooking wine, pepper, abalone juice, sugar, vinegar, monosodium glutamate, green onion, ginger, garlic.

Steps: 1. Clean up the fish first: wash it, drain the water, and make a few cuts on the fish, which will make it more flavorful.

2. Marinate with cooking wine, pepper and abalone juice first.

3. Then heat the oil pan, add ginger and garlic to stir out the fragrance, then put the fish, fry until it changes color, and pick it up.

4. Add spicy sauce and stir-fry.

5. Put the water, add the fish, sugar and a little vinegar to boil together, and simmer over low heat.

6. Finally, put monosodium glutamate, reduce the juice over high heat, and sprinkle with chopped green onions.

Abalone (juice) nutritional value:

1.Abalone is rich in protein, as well as more nutrients such as calcium, iron, iodine and vitamin A.

2.Abalone is extremely nutritious and rich in globulin.

3.Abalone meat can extract a bioactive substance called baolin, which has the effect of protecting the body's immune system.

Efficacy and function: Improve immunity.

Abalone meat can extract a bioactive substance called baolin, which has been shown to improve immunity, destroy the metabolic process of cancer cells, and increase the tumor inhibition rate, but does not damage the normal cells of the body, and has the effect of protecting the body's immune system.

Abalone is rich in protein, of which 30%-50% is collagen, which can promote collagen metabolism and help the recovery of mothers after childbirth. However, there are some people who can't eat abalone. For example, gout is mostly due to the intake of foods containing too many purines, resulting in excessive uric acid accumulation caused by arthropathy, abalone and other shellfish seafood contains high purines, gout patients eat abalone meat will aggravate or induce gouty arthritis attacks, only a small amount of soup should be drunk.

Nutritional value of crucian carp:

1.The protein contained in crucian carp is of high quality, the types of amino acids are relatively comprehensive, and it is easy to digest and absorb.

2.Crucian carp contains a small amount of fat, mostly composed of unsaturated fatty acids.

3.Compared with other freshwater fish, crucian carp has a higher sugar content and is mostly composed of polysaccharides.

4.Crucian carp is rich in trace elements, especially calcium, phosphorus, potassium and magnesium.

5.The head of crucian carp is rich in lecithin.

Crucian carp can be paired with tofu to make soup to drink, first of all, you need to remove and clean the internal organs of crucian carp, drain the water, add an appropriate amount of water to the pot to boil, and then put the tofu in and blanch it for a few minutes, take it out and cut it, add an appropriate amount of oil to the wok and heat it, put the crucian carp in it and fry it, add an appropriate amount of water to boil in the pot, change to low heat, add cooking wine, ginger and crucian carp, cook for more than 20 minutes, add an appropriate amount of tofu and cook slowly, and then add some salt to taste, Sprinkle with some chives and serve.

The nutritional value of crucian carp soup.

Crucian carp soup contains very rich nutrients, properly drink some crucian carp soup can make milk secretion become more, for insufficient milk secretion and weak mothers, it is very good to drink some crucian carp soup appropriately, the trace elements and protein content in crucian carp soup is also very good, which can make the body recover faster.

Drinking some crucian carp soup properly can enhance the body's ability to resist diseases, enhance the body's resistance, effectively alleviate the problem of poor resistance, and achieve the effect of nourishing the body, and properly drink some crucian carp soup can also reduce blood lipids, if there is a lot of fat accumulated in the body, then you can eat crucian carp, which can achieve a good lipid-lowering effect, protect cardiovascular health, and reduce the amount of triglycerides and cholesterol in the body, and the probability of hypertension arteriosclerosis will not be so high.

How much do you know about crucian carp? Maybe many people don't know very well, the following is the recipe for crucian carp that I shared, let's take a look.

The crucian carp meat is tender and fresh, and can be used as porridge, soup, vegetables, snacks, etc. Especially suitable for making soup, crucian carp soup is not only delicious and fragrant, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and the weak after illness, and is also especially suitable for pregnant women. So what can crucian carp do?

Let's take a look at the crucian carp in the Mawang Encyclopedia. Let's do it.

Crucian carp stewed with tofu.

Ingredients: 250 grams of tofu (north), 500 grams of crucian carp, 75 grams of pork (fat and lean); Excipients: 50 grams of leeks.

Seasoning: 75 grams of lard (refined), 15 grams of green onions, 5 grams of ginger, 5 grams of garlic (white skin), 20 grams of cooking wine, 5 grams of salt, 2 grams of monosodium glutamate.

Method: (1) Wash the tofu, cut it into rectangular cubes of three or four centimeters, and soak it in boiling water.

2) Wash the leeks and cut them into 1 cm long pieces.

3) Wash the green onion, mince 5 grams, and cut 10 grams into sections.

4) Ginger washed, 2g minced, 3g sliced.

5) Remove the scales and internal organs of the crucian carp, wash it, and cut it with a knife on both sides.

6) Chop the pork into a filling, minced green onion, minced ginger, 1 gram of salt and 5 grams of cooking wine, stir well, and fill it into the fish belly.

7) On the pot rack, put oil and boil until six or seven are hot, add crucian carp, fry until both sides are stiff, slightly yellow, cook in cooking wine, put in fresh soup, green onions, ginger slices, garlic slices, boil for about 5 minutes with a strong fire, put in tofu blocks, stew over medium heat instead, add salt, monosodium glutamate and leeks after the fish is tender, and the soup can be eaten after boiling.

Braised crucian carp in sauce

Ingredients: 500 grams of crucian carp.

Auxiliary ingredients: appropriate amount of mushroom sauce, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of shredded ginger, appropriate amount of green onion, appropriate amount of corn starch, 2 red peppers.

Method: 1. Prepare the ingredients, shred the ginger, cut the green onion into sections, and cut the red pepper into rings.

2. After the oil in the pot is hot, start frying the crucian carp, fry until golden brown on both sides, and then turn off the heat.

3. Take another pot, heat an appropriate amount of oil, stir-fry the ginger shreds until fragrant, pour in the prepared mushroom sauce and fry the red oil together.

4. Add an appropriate amount of water to boil, then put the fried crucian carp into the soup, put an appropriate amount of salt and light soy sauce on the way to taste, and simmer over high heat.

5. When there is not much soup left in the pot, add chili rings and continue to cook for 1 minute, and finally add a little jade starch to thicken, and sprinkle with green onions.

Tips: Wipe the fish dry before frying it to avoid sticking, and change the mushroom sauce to other sauces such as soybean paste or bean paste according to your preference.

The preparation of crucian carp is as follows:

Ingredients: 1 crucian carp, 4 slices of ginger, 3 cloves of garlic spring, appropriate amount of green onion, appropriate amount of salt, 2 spoons of light soy sauce, 3 dried chili peppers, appropriate amount of Sichuan pepper, 1 star anise, 2 spoons of Pixian bean paste.

1. Wash the crucian carp you bought and put some salt in it first. Chop the ginger, garlic, dried chili peppers and green onions and set aside.

2. Put oil in the pot, and when the oil is hot, put the crucian carp into the pot and fry it first. You can get rid of the fishy smell.

3. The crucian carp is bent and fried golden brown on one side. Turn over and fry the other side. Don't always flip the fried fish, just turn it once, and the fried fish will be more beautiful.

4. After the crucian carp is fried, the ginger, minced garlic, dried chili, Sichuan pepper, star anise, two spoons of Pixian bean paste, 1 spoon of light soy sauce, stir-fry the seasoning over low heat.

5. The flavor of the flavor comes out, pour in the water just over the crucian carp and simmer on high heat. If there is a lid that can be covered, it will be easier for the flavor to absorb the flavor.

6. Then wait for the juice to be collected.

7. When the juice simmered in the pot is almost received, sprinkle the chopped green onions.

8. Finally, it can be plated, and the braised crucian carp is completed.

Crucian carp soup First of all, after the crucian carp is washed and peeled, you should use a knife to cut a few knives on the fish, which is not for the sake of flavor, but for the sake of "flavor", so that the nutrition and delicious taste of the fish can be well integrated into the soup when stewing, no matter how small the crucian carp you use, you have to change the fish body twice, this step is a must.

Secondly, some people think that since it is a stewed fish soup, they simply put it directly into the water to stew, it is this practice that will make the nutrition in the fish meat not be stimulated, and will not be integrated into the soup, so, before stewing, there must be a step that must be missing - frying, frying the fish without too much oil, after the oil is hot, then put the fish in to fry, fry one side until the surface is mature, and then turn over the other side to fry it, here remember not to fry only one side and start stewing.

Then, you can pour boiling water to stew, in fact, boiling water and cold water are OK, but the effect of pouring boiling water will be better, and the white soup will be thicker and more fragrant during the stewing period.

Next, add green onions, ginger slices and garlic slices to enhance the fragrance and remove the smell, then cover the pot and simmer for 25 minutes on the lowest heat, if cold water is reached, simmer for an additional 5-10 minutes.

After the fish has been stewed for enough time, you can also put some fresh tofu, cut it into slices and put it in, boil over high heat, and simmer it for another 2-3 minutes on low heat to get out of the pot, so that the stewed fish soup has a good calcium supplementation effect! However, remember that after putting the tofu in it, do not simmer it for too long, otherwise the taste of the tofu will not be tender.

When out of the pot, you only need to put salt to taste, and then put it in the soup bowl, sprinkle a little coriander, and then drop a little sesame oil, a bowl of thick white and delicious crucian carp tofu soup is ready, take a sip, fresh and delicious, the whole body is warm, in addition to drinking soup and eating tofu, the taste of fish is also good, however, it is not recommended to let children eat crucian carp meat, because the spines of crucian carp are small and many and not easy to pick out, this, parents should pay more attention, if you want children to eat, use sea bass, Black fish and other fish to stew fish soup is also a very good choice!