I bought a carp, how can I make it delicious?

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: A traditional Shandong dish, made of Yellow River carp, 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 fillets.

Main raw materials: 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 half the size of 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 remove them.

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, bright, the fish fragrance is fragrant, and the appetite is tempting. 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.

The practice of stir-fried carp with ginger and shallots.

Ingredients】 1 carp (about 750 grams), 100 grams of ginger, 100 grams of green onions, 5 grams of garlic, 5 grams of soaked tangerine peel, 5-10 grams of refined salt, 4-5 grams of monosodium glutamate, 5 grams of sugar, 10 grams of oyster sauce, 15 grams of dark soy sauce, 25 grams of Shao wine, 15 grams of sesame oil, 15 grams of wet starch, a little pepper, 150 grams of vegetable oil.

Production process] 1Wash the fish and dry it; Crack the ginger pieces and blanch them in a pot of boiling water for about 1 minute.

2.Heat a wok over medium heat, add 60g of oil, add the fish and fry until golden brown on both sides. Stir-fry garlic, ginger and green onion until fragrant, cook Shao wine, add an appropriate amount of water, shredded tangerine peel, refined salt, monosodium glutamate, sugar, oyster sauce, soy sauce and 50 grams of oil and push well, then put in the carp, cover and simmer over low heat for about 15 minutes until cooked, take it out and put it on a plate.

3.Sprinkle the ingredients in the pot with pepper, dilute and thicken with wet starch, and finally add 40 grams of sesame oil and vegetable oil, push well, and pour it on the fish.

Steamed carp. Wash the carp, put salt, monosodium glutamate, sugar, green onion and ginger in the stomach, touch the two sides of the body with salt, and steam it in a pot.

Then take out all the contents of the steamed fish, and also pour out the steamed water.

Change the plate, then drizzle with soy sauce, put oil in the pan, heat less, pour it over the fish, finally, wrap it with garlic paste, a little green onion and ginger, add a little sugar, vinegar, just pour the soy sauce on the top, and the oil into the pot.

Add a little water, bring to a boil, and then pour over the fish.

After the fish is cleaned up, cut into sections, simmer for a while with green onions, ginger, pepper, dried chili, salt, monosodium glutamate, cooking wine, and coriander, add flavor, and then fry in an oil pan until crispy and ready to serve. No coriander with chives will work.

Steamed, that is, simple and delicious! Put some seasoning directly on the fish, make a pot of water, make a shelf, put the fish in a bowl and put it on the shelf, and you can eat it when it is cooked.

The boiled fish is delicious, go to the supermarket to buy bags of condiments --- good people, it is very simple to make according to the instructions, you only need a little cooking wine, it is really simple and delicious, go and try it this weekend.

Fry slightly in oil until fragrant, then simmer with ginger and shallots.

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.

Steamed carp. Prepare the carp and various auxiliary materials in advance, then wash the fish and pull out the fishing line, because the fishing line smells very fishy. Then marinate the fish with salt and other seasonings for about half an hour to remove the fishy smell of the fish itself, and it can be steamed directly in the pot.

When steaming, boil the boiling water in the pot first, and then put the fish directly in the pot with the bowl to steam. Steam for about ten minutes, then turn off the heat and let the pot simmer for another five minutes. Then add the shredded green onions, etc., continue to cover and let the lid simmer for about five minutes.

It is best to pour hot oil on the pan at the end, which increases its aroma.

Braised carp. Generally, we choose to make braised carp, which is delicious and simple, and the preparation of ingredients is relatively convenient. First, prepare the ingredients, then wash the fish and remove the fishy line.

The next step is to remove the fishy smell, and the fish is coated with salt, wine, etc., and marinated for about half an hour. Then add oil to the pan and heat it, add the fish and fry it until it is golden brown on both sides, and then you can add green onions, ginger and other auxiliary ingredients. Then heat and melt the sugar in a pot, add a little soy sauce and other seasonings, and then add an appropriate amount of water to boil.

Finally, add the fish, drain the soup, and sprinkle a little green onion to decorate, which is full of color, flavor and flavor.

Ingredients: salt, cooking wine, green onion, dried chili, ginger, garlic, carp.

1. First of all, remove the internal organs of the fish, and then use a knife to cut a few diagonally in the belly of the fish.

2. Shred the green onion and dried chili pepper; Ginger slices; Finely chop the garlic and set aside.

3. Then rub a little salt on the fish and pour in a little cooking wine to marinate for 10 minutes.

4. When the time is up, you can cook, fry, fry or braise it.

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.