Does carp contain starch? How to make braised carp and adjust the starch on the fish

Carp does not contain starch.

Carp, Chinese alias carp, carp, maozi, red fish. A thick brown fish in the family Cyprinidae, the scientific name is cyprinus carpio. Native to Asia, it was later introduced to Europe, North America and other regions, omnivorous.

Carp have large scales and two whiskers on each side of the palate, and live alone or in small groups in ponds, lakes and rivers with calm, overgrown muddy bottoms. It has a migratory habit in places where the water is not large.

Nutritive value. 1. The protein content of carp is not only high, but also of good quality, the human digestion and absorption rate can reach 96%, and can supply the essential amino acids, minerals, vitamin A and vitamin D for the human body.

2. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol well, and can prevent and treat arteriosclerosis and coronary heart disease, so eating more fish can lead to a long and healthy life.

3. The potassium content of carp is higher, which can prevent and treat hypokalemia and increase muscle strength, which is consistent with the spleen-strengthening effect of "spleen main muscle limbs" in traditional Chinese medicine.

Efficacy. 1. Edema and lactation: It has the ability to tonify the spleen and stomach, dilute water and reduce swelling, clear milk, clear heat and detoxify, stop cough and lower qi, and is beneficial to all kinds of edema, edema, abdominal distention, oliguria, jaundice, and milk blockage.

2. Bright eyes: The retina of carp contains a large amount of vitamin A, so the effect of carp eyes is particularly good.

3. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol well, and can prevent and treat arteriosclerosis and coronary heart disease, so eating more fish can lead to a long and healthy life.

4. Traditional Chinese medicine believes that all parts of carp can be used as medicine. Carp skin can be ** fish stalk; Carp blood can be skewed in the mouth; Carp soup can be ** children's body sores; With carp ** pregnant women edema, fetal restlessness has a special effect.

There is no starch in carp, carp is quite delicious, and it has high nutritional value.

To make braised fish without noodles, wash the fish first, draw a few cuts on the fish, (it is good to taste when burning) put oil in the pot and boil it until it is hot, put the fish in it, and fry it. When the fish is almost ready, put starch in a spoon and add a little water, stir well, and pour it on the fish. Thank you for adopting

Braised carp does not require starch and is prepared as follows:

1.Clean the fish with a cutting knife, smear with salt and cooking wine and marinate for 10 minutes.

2.Heat the pan and pour the oil, add the carp and fry until set.

3.Knot the green onion, slice the ginger, pat the garlic and put it in the pot together with the peppercorns, star anise, fennel, dried chilies.

4.Stir-fry until fragrant, add sugar, light soy sauce, dark soy sauce, salt, appropriate amount of boiling water, bring to a boil over high heat, and simmer for 20 minutes.

5.Reduce the juice over high heat until thick, put it on a plate and sprinkle with coriander.

Fish cubes are coated in flour, preferably with sweet potato starch.

Benefits: Starch is used to retain moisture in the fish, and flour makes the fish crispier.

Fish frying method: Ingredients: 1 carp.

Excipients: appropriate amount of oil; salt 3g; 1 tablespoon cooking wine; 4 slices of ginger; sweet potato starch 20g; 40 g of wheat flour.

Steps: Slaughter the fish, chop it into pieces, add ginger slices, cooking wine, and salt to marinate.

Add starch and flour.

Add a little water to make the starch and flour stick to the surface of the fish.

Add an appropriate amount of oil to the pot and bring to a boil until it is hot (at this time, the oil is turned around).

Put the fish pieces in the pan without turning them yet, and after about 20 seconds, the surface is almost set, and use chopsticks to move them slightly to leave the bottom of the pan.

Drop in the other pieces in turn.

After the surface is fried to a light yellow, remove the oil control.

Remove all the fish pieces after frying.

Then heat the oil until it is 70% hot (at this time, the turning of the oil level turns to calm), and put in the fish pieces to fry again.

The surface is golden and crispy.

Fry all the fish pieces.

Of course, it's wrapped in flour, and the fish pieces will not mess up the soup when they are stewed after being fried in flour.

This is generally known to people with a little common sense, and it must be starch-coated.

A home-cooked food suitable for all ages, fried fish pieces, simple to make, delicious, favorite to eat downstairs small yellow croaker, fried that is called a crispy, fried to the fish bones are crispy and loose, ** is also very economical, whether it is a dish or a meal to eat, it is very down-to-earth, common fried hairtail, small yellow flower, crucian carp, etc., when I was a child, the conditions at home are average, only during the New Year, you can eat a meal of fried fish pieces, just out of the pot crispy inside the tender, fragrant, want to make the fried fish pieces delicious, you have to learn to adjust the batter, Today I will share a small trick for frying oil and hanging paste, the method is also quite simple, you can get it in just a few steps, and you don't need to pour too much oil, the skin is browned, and the fish is tender.

The batter of fried fish pieces, I have seen all kinds of them, some people use flour, some people use starch, and some people like to pat dry powder, and finally this efficiency is average, the cooking oil fried with dry powder is basically wasted, and then fry other dishes, there is a great fishy smell, there is no way to use it again, undoubtedly increasing the cost, so it is not recommended to shoot dry powder, and later found that only starch and eggs, these two are the best match, stir in one direction with chopsticks, resulting in a strong batter, so that the fried fish pieces, crispy on the outside and tender on the inside, the dough is thick and not easy to fall off.

Is the fish nuggets good? It has a lot to do with the batter, the role of a successful batter must be crispy, and it can be kept crispy and tender for a long time, the fish inside is looming, the meat aroma has not run away at all, all wrapped in the batter, the flour can make the fish more crispy, the taste is crispy, and it will not be soft.

Ingredients for fried hairtail: hairtail, green onion and ginger, cooking wine, egg, starch, water.

Seasoning: salt, five-spice powder

1. Wash and cut the hairtail, keep the outermost white scales as much as possible, do not clean it, this is good for the human body, just eat it with confidence.

2. If you want to get the flavor of the hairtail, you have to marinate it in advance, don't miss this step, according to the number of ingredients, increase or decrease the condiments, put in 1 spoon of cooking wine, 5 grams of salt, half a spoon of five-spice powder, grasp and mix evenly, and marinate the green onion and ginger for 20 minutes.

3. Start to adjust the batter, add 5 spoons of starch, one egg, two spoons of water to the bowl, stir clockwise with chopsticks, do not have granules, it will affect the taste of the fish.

5. Pour peanut oil into the pot and burn until it is hot, put in the marinated fish and start frying, turn to low heat and fry, fry until both sides change color, about 2 minutes later, control the oil and take it out, don't fry it for a long time, and then fry it again.

6. Continue to wait for the oil temperature to rise to 60% hot, and then go down to the hairtail section to fry again, then the hairtail fish will turn from light yellow to golden, continue to fry for about half a minute, and then remove the oil.

Skill summary 1, don't fry the hairtail too much at a time, if you eat it overnight or later, the texture and taste will be discounted, and this dish should be cooked and eaten to be delicious.

2. The salt content of pickled hairtail should not be too much, the more salt the more serious the damage to the fish tissue, only a small amount can be used, and the batter is also a little less, a total of two salts should be put in total.

3. Fried hairtail, if the pursuit of crispy effect is obvious, you can fry it again after frying, the taste will be better, and the second time can be controlled in 30 seconds.

It is best to use flour and starch together.

Precautions for frying fish.

It is very important to keep the skin intact when frying fish, if it sticks to the pan, it will be messy, not to mention the aesthetics, but also seriously affect the confidence and fun of cooking, in fact, it is not difficult to fry the whole golden fish at all, the fire should be large and the oil temperature should be high when frying! In this way, the protein in the skin can quickly coagulate the moment the fish enters the oil, forming a golden and crispy layer of protection. There will be no embarrassing situation of sticking to the pan.

If you don't know what is considered a high oil temperature, you can observe it, wait for the oil to smoke, beware of oil droplets splashing, do not turn the fish immediately, wait for one side to fry almost and then turn over, so that it is easy to turn (because one side has been solidified) and only need to turn it once, to avoid turning the fish over and over.

It would be better if you cut the break with a piece of ginger to wipe the frying pan before frying the fish, because the ginger juice is very slippery and can effectively prevent it from sticking to the pan, and those foods that are easy to stick to the pan can be solved with this method.

with flour. Because flour absorbs more water than starch, it keeps the fish dry and the oil doesn't splash when frying.

How to make fried fish.

Ingredients: 1. Five-spice powder, salt, soy sauce about 5g

2. 200g of fish

3. 100g flour

4. One egg.

The steps are as follows: 1. Pickle. Marinate the fish with five-spice powder and salt and soy sauce for 15 minutes.

2. Adjust the batter, beat an egg into the low-gluten flour, add a little light soy sauce, and add an appropriate amount of water to make a thin paste.

3. Put the battered fish pieces in hot oil and fry them for 5 10 minutes.

4. Drain the oil after removal.

Flour and starch are used together. If you want to fry the fish pieces crispy, that is, flour and starch are used together, first clean the fish you bought, cut it into small pieces, add the cut ginger slices, cooking wine, and salt to marinate, and then marinate, find another bowl, add the appropriate amount of starch and flour to it, add water and stir it into a paste.

Then the marinated fish pieces are dipped in a little dry flour, and then put them in a bowl to stick to the paste, so as to prevent the phenomenon of depulping when frying, pour an appropriate amount of cooking oil into the pot to heat to bubbling, you can use chopsticks to put the fish pieces into the pot one by one, just 20 seconds out of the pot do not turn it casually, wait until it is set and then use a spatula to copy it up.

Fry it once first, let the surface become yellowish when it is fished out, and then wait until the cooking oil is heated and then put in, after two times of fried fish pieces, the surface is golden and crispy, and the taste is better, if you want the fish pieces to be delicious, you will mix flour and starch together, so that the starch can keep the moisture in the fish, and the flour can make the fish pieces more crispy.

Starch flour for fried fish is fine, and both mixtures are fine. If you want to eat fried fish and no longer stew, you can use flour and beer to add a little salt and pepper and make a paste, wrap the fish in the pot and fry it very deliciously, because there is carbon dioxide in the beer, which can make the noodles crispy, but the fried fish must be fried twice, and after frying the first time, take out and fry again when the oil is hot, so that the skin is more crispy. After removing it, squeezing lemon juice is very delicious.

If you want to stew the fish later, don't put any toppings. Put a little oil in the clean oil pan and smear it evenly, and then put more fried fish oil into it, which is the hot pan and cold oil, and fry the fish when the oil is hot, don't always turn it when frying, just shake the pot, the fish will float, and it will never stick to the pan, but the fish must be wiped clean with a clean cloth before the pot, so as not to burn the oil out, and the oil can not be particularly hot. In this way, it can be fried until it is the outside, and it can be braised and stewed.

When frying fish, some people coat it with flour, some people coat it with starch, and the chef: it's not right, teach you the right way.

Fried fish wrapped in batter is very important, the taste is hard to fry with flour alone, and the crispy is fried with starch, but there is no taste, it is best to use half of the flour and half of the starch to adjust the paste, mix the paste with water, and add an appropriate amount of salt.

with starch.

Ingredients: 1 fish, appropriate amount of green onion, ginger and garlic.

Auxiliary ingredients: appropriate amount of soy sauce, appropriate amount of oil and salt, appropriate amount of starch, appropriate amount of cooking wine 1, cut the fish.

2. Add cooking wine, salt, green onion and ginger to the bowl and marinate the fish pieces for half an hour.

3. Put a little more oil in the pot, heat it, put the fish pieces into the oil pot one by one with chopsticks, and then fry them on both sides.

4. Fry until golden brown on both sides and scoop up the fish pieces.

5. Pour off the excess oil and fry the green onions, ginger and garlic in the pot until fragrant.

6. Put the fish pieces back into the pot, stir-fry for a while, pour in an appropriate amount of water starch, and reduce the juice with soy sauce over high heat.

7. Finished product.

Flour is added with starch, but the amount of starch is 1/4 of that of flour

Braised fish is made with starch, and starch is generally used to make soup, and the soup made with starch is clear and sticky, and the taste and vision are very good.

Common braised fish recipe.

Ingredients: 1 fish, minced ginger, minced garlic, chopped green onion, coriander, dark soy sauce, vinegar, cooking wine, sugar, salt.

Method: 1. Remove the internal organs and gills of the fish, cut off the fins and tails, and cut some oblique knife edges on both sides of the fish body; Then use kitchen paper to blot as much water as possible from the fish.

2. Put about 50g of oil in the pot, put in the fish when the 6 layers are hot, turn it over when one side is golden brown, and put the fish on a plate when the other side is also golden.

3. Leave a little oil in the pot, add chopped green onion, minced ginger and minced garlic and stir-fry until fragrant, pour in 1 2 tablespoons vinegar, 1 2 tablespoons cooking wine, 2 tablespoons dark soy sauce, 1 4 tablespoons sugar, a little salt, and a bowl of water.

4. When the water in the pot boils, put in the fried fish, simmer for half an hour on low heat, then collect the soup on high heat and put it on a plate, sprinkle with coriander.

Tip 1Cutting off the gills, fins, and tail can remove the fishy smell.

2.Fry the fish before stewing, and the flesh will be firmer after the stew.

Just dip some dried cornstarch directly, fry it in oil and then simmer in the pot.

After the fish is fried, put it together when it is boiled.

Do you mean what's in that soup? Of course, put starch! Thicken.

The carp is fried first and then cooked with cooking wine. Mix the sweet and sour starch juice together and then add it to the fish. Simmer until the juice curds.

Don't hang the paste, drain the starch, if you have to hang the paste to fry, the oil temperature must be high.