Sweet and sour carp is a dish of which place, and what kind of cuisine is sweet and sour carp

Sweet and sour carp is a traditional famous dish in Jinan, Shandong. "The Book of Songs" contains: If you don't eat its fish, you will be the carp of the river.

There is a record of "the carp of the Yellow River, the crab of Nanyang, and the recipe". According to these historical data, it is speculated that as early as more than 3,000 years ago, the Yellow River carp has become a popular food.

Method: Remove the scales, internal organs, and gills of the carp, cut each centimeter on both sides of the fish body and then obliquely cut it into a turning knife, lift the fish tail to open the knife edge, and sprinkle cooking wine and refined salt into the knife edge for a little salting; Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, and wet starch are used to form a sauce.

Method: After sprinkling wet starch on the knife edge, fry it in seventy percent hot oil until the skin becomes hard, move to a slight fire and soak it for 3 minutes, then fry it on a hot fire until golden brown, take it out and put it on a plate, and loosen the fish by hand; Put the green onion, ginger and garlic into the pot and fry it until fragrant, then pour in the right sauce, and when it bubbles, use the boiling oil of the fried fish to pour it into the juice, and stir-fry it slightly to quickly burn it to the fish.

Sweet and sour carp is a very famous dish in Shandong. Friends who are familiar with carp must know that carp is the most delicious in the Yellow River. Sweet and sour carp is a traditional famous dish in Jinan, Shandong.

Jinan is bordered by the Yellow River in the north, the Yellow River carp is not only fat and tender and delicious, but also has golden scales and red tails, the form is lovely, it is a delicacy at the banquet.

There is a record of "the carp of the Yellow River, the crab of Nanyang, and the recipe". It is said that "sweet and sour carp first began in Luokou Town, an important town on the Yellow River." At the beginning, the restaurant here used live carp to make this dish, which was very popular with eaters, and it became famous in the local area, and later spread to Jinan.

It is more perfect in the preparation method, first fried in the oil pan, and then made sweet and sour sauce with the famous Luokou old vinegar and sugar, poured on the fish, fragrant, crispy on the outside and tender and sour on the inside, soon it became a famous dish, they raised the live Yellow River carp in the courtyard pool, let the customers choose on the spot, fish out the live kill, immediately made into a dish on the table, quite popular with customers, become the most famous dish.

Hangzhou's famous dish, I remember.

Sweet and sour carp is a Shandong dish, which is a medicinal diet made with carp as the main ingredient.

Sweet and sour carp is a Shandong cuisine, is a traditional famous dish made of carp in Jinan, Shandong, the color is golden, the outside is charred and the inside is tender, sweet and sour, fragrant and delicious.

Carp cleaning tips.

How to remove the fish: dissolve 250 grams of salt in 2500 ml of water, put the live fish in the salt water, and the muddy smell can disappear after 1 hour; If it is a dead fish, soak it in salt water for 2 hours to remove the muddy smell.

There is a white tendon on both sides of the fish belly that is the same as a thin line, which can be removed to remove the fishy smell; When cramping, one knife should be cut to the spine at the back of the gills and about 3 cm from the tail on one side of the fish, and then the knife should be patted flat from the tail to the head, so that the tendons in the knife edge behind the gills come out, and the white tendons can be pulled out by pinching the tendons with the tips of your fingers.

How to cut fish: the meat of the fish is fine, the fiber is short, and it is easy to break, when cutting the fish, the skin of the fish should be facing down, the knife edge is obliquely in, and it is best to follow the fish bones to cut it more cleanly; The skin of the fish has a layer of mucus that is very slippery, so it is not easy to cut, but if you soak your hands in salt water for a while while cutting the fish, it will not slip when you cut it.

"Sweet and sour carp" is a famous dish of Shandong cuisine (Jinan City, Shandong Province, on the south bank of the Yellow River). The "sweet and sour carp" cooked with it is very distinctive: the shape is the head and tail of the fish is high, showing the trend of jumping, which is the "carp."

The meaning of "Fish Leaping Dragon Gate".

It belongs to Lu cuisine, the first of the eight major cuisines.

Jinan, Shandong. In the QQ restaurant, it is Lu cuisine

Sichuan cuisine!!! Promised, I tried!!

Sweet and sour carp is a traditional famous dish in Jinan, Shandong Province made of carp, one of the representative dishes of Shandong cuisine, golden in color, charred on the outside and tender on the inside, sweet and sour, fragrant and delicious.

Production steps: 1. Remove the scales, internal organs, and gills of the carp, cut each centimeter on both sides of the fish body into a turning knife, lift the tail of the fish to open the knife edge, and sprinkle cooking wine and refined salt into the knife edge to marinate slightly;

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt, and wet starch are paired into a thicken sauce;

3. After sprinkling wet starch on the knife edge, fry it in seventy percent hot oil until the skin becomes hard, move to a slight fire and soak it for 3 minutes, then fry it on a hot fire until golden brown, take it out and put it on the plate, and loosen the fish by hand;

4. Put the green onion, ginger and garlic into the pot and fry the fragrance, pour in the right sauce, wash it into the juice with the boiling oil of the fried fish when it bubbles, and fry it slightly and quickly burn it to the fish.

Lu cuisine, so delicious, I just went to Shandong to eat it last week.

Sweet and sour carp is a traditional famous dish in Jinan, Shandong.

Sweet and sour carp is most famous for being made in Jinan Huiquanlou. The chef of the restaurant keeps the Yellow River carp in the pond, allows customers to choose it on the spot, and kills it alive to make a dish to serve, so it is very popular with diners and famous.

The sweet and sour carp dish is amber, showy and eye-catching, the juice is bright and bright, the outside is charred and the inside is tender, the sound is tangy, the aroma is tangy, the sweet is sour, mellow but not greasy, and has a unique flavor.

Carp is the earliest freshwater fish cultivated in China, the most widely distributed, because the scales have a cross texture, so it gets the name of carp. "Book of Songs" has "do not eat its fish, must be the carp of the river" said, Shandong is located in the lower reaches of the Yellow River, rich in the Yellow River carp, the Yellow River carp is a very handsome fish, especially the golden carp is shining, the golden scales are long whiskers, the ridge is wide and the flesh is thick, vivid and lovely.

Henan cuisine; To be exact, Henan Kaifeng cuisine Its full name is sweet and sour Yellow River carp baked noodles Now there is basically no authentic Yu restaurant.

Shanxi is close to the Yellow River, has its own unique conditions for eating carp, Shanxi is transcribed as the vinegar township, rich in all kinds of famous vinegar, which produces sweet and sour carp this beautiful local flavor, known as the famous dish of the three Jin Dynasty.

Lu cuisine, Lu cuisine, Lu cuisine, Lu cuisine.

Sweet and sour carp is a Shandong dish, which is a medicinal diet made with carp as the main ingredient.

QQ Restaurant Sweet and sour carp is one of the four major cuisines.

It's Lu Cai, I just got it right!

Have you ever eaten sweet and sour carp, it is not the sweet and sour fish we usually eat at home, sweet and sour carp needs to be cut out of the mouth and then put into the oil pan to fry it before making it, so that the sweet and sour carp is charred on the outside and tender on the inside, which is very delicious. To make a delicious and authentic sweet and sour carp, you also need some special skills. When you don't have an appetite, a plate of sweet and sour carp is sure to whet your appetite.

Sweet and sour carp is one of the classic Han dishes in Shandong Province, and it is a delicacy at the banquet and belongs toLu cuisine

Although carp is more common, but usually eat not a lot, in fact, carp is a better nourishing fish, this is because the protein content contained in carp is not only very high, and its proportion is also relatively balanced, the human body can be well absorbed and utilized by the human body after eating, in addition to protein, it also contains vitamins, minerals and other nutrients, for some common diseases have a good preventive effect.

This sweet and sour carp should be cut out of the carp before cooking, and then put it in the oil pan to fry it and pour the sauce on it, not when we usually burn it directly into vinegar, sugar, etc., so it is very good-looking after being served, and it is crispy and crispy, sweet and sour, which plays a good role in promoting appetite and appetizing.

Material:

1 carp, tomato paste, starch, cooking wine, light soy sauce, aged vinegar, sugar, salt, eggs, flour, green onion, ginger, garlic sprouts, and vegetable oil.

Method:

1. After cleaning the carp, slice it obliquely, then stand up the fish fillet, and cut it again at the root of the fish fillet, so that the fish fillet will be turned out;

2. Put the flour starch and eggs into a basin, then add a little water to make a paste;

3. Turn over the fish and smear it with salt and cooking wine for half an hour;

4. Hang the marinated carp in the paste and fry it in an oil pan until it is set;

5. After the oil is hot, add the green onion, ginger and garlic and stir-fry, add tomato sauce and stir-fry, add aged vinegar, light soy sauce, sugar and other seasonings and cook until sticky;

6. Pour the roasted sauce over the fried fish.

1. The key to sweet and sour carp is the production of sweet and sour sauce, which can be mixed according to the ratio of 2 parts sugar, 1 part vinegar, and 2 points of water to achieve the best sweet acidity.

2. When frying carp, you need to grasp the temperature of the oil, if it is cold, it will not be colored, and if it is too hot, it will not be cooked on the outside and inside, and it must be fried again to make the fish crispy.