How to fry crucian carp to make it crispy, how to fry crucian carp to be crispy and delicious

1.When frying crucian carp, starch and flour must be used at the same time, and the ratio also needs to be 1:1, because the starch is more absorbent, which can prevent the fried crucian carp from going wet, and the flour can make the crucian carp fried more crispy, so they are paired to fry the crucian carp, which can make the crucian carp crispy on the outside and tender on the inside, and it is really fragrant to eat.

2.When frying crucian carp, you need to re-fry, that is, put the crucian carp into a pot with different oil temperatures and fry it twice, the first time you can fry the crucian carp, and the second time you can eat the crucian carp more crispy.

How to fry crucian carp to make it crispy. There are many ways to eat crucian carp to be crispy. When the oil is warm, you can try it with a chopstick.

Crucian carp will be crispier when coated in a layer of flour. You can try it with one chopstick. The oil pan is bubbling with chopsticks.

You can fry the crucian carp. After frying, the fish is wrapped in a layer of flour or batter and fried in a very crispy manner. That's it.

When the oil is warm, you can try it with a chopstick, and the chopsticks are bubbling in the oil pan, and you can fry the crucian carp. After the crucian carp is marinated, it is coated in flour or batter and fried, which is particularly crispy.

Crucian carp 500 grams.

Flour to taste.

Eggs a. How it works:

Clean the crucian carp and marinate with salt for 30 minutes.

Add the flour and an egg and stir to combine.

After opening, pour in oil, heat it, add crucian carp, and fry it.

Wait for one side to be fried until golden brown, then reverse side to fry the other side.

When both sides are golden brown, it's time to cook.

Crucian carp should be coated in flour and fried to make it crispy! When frying, be sure to drain the water, so as not to gradually oil out and hurt **!

The home-cooked method of dry-fried small crucian carp is detailed, burnt and crispy, and even the bones can be eaten together.

Deep-frying is the easiest way to make the spines crispy. If you want to fry the crucian carp crispy and delicious, you can marinate it for about 20 minutes, sprinkle with dry starch and mix evenly, not too thick, and fry it in the pan until it is slightly yellow.

Fried small crucian carp. Fried small crucian carp delicious recipe:

1. Wash the small crucian carp and marinate it with cooking wine, light soy sauce, green onion, ginger and garlic, Sichuan pepper powder and salt;

Fried small crucian carp. 2.Mix eggs with water and add flour to make a batter, which is thinner than the usual batter for pancakes;

Fried small crucian carp. 3.When the oil pan is heated, the oil temperature should not be high, and the shrimp slices should be thrown in and fried.

Fried small crucian carp. 4.The marinated small fish remove the ingredients such as green onion, ginger and garlic, wrap it in batter, and put it in the oil pan to fry;

5.Fry until golden brown and remove from pan.

Put more salt (that is, if you want to put a spoonful of salt to make this pile of fish, then put about twice the salt to marinate), it is not delicious, according to their respective tastes, don't eat too much, and it is easy to get angry if you eat too much fried things.

1. Clean the killed crucian carp, dry it in clean water, smear an appropriate amount of edible salt inside and out, and marinate for 10 minutes.

2. On a plate, put in three spoonfuls of cornstarch and stir well with a small amount of water.

3. Put the crucian carp into the cornstarch liquid, and wrap the cornstarch liquid on both sides for later use.

4. Take a clean and waterless wok, add an appropriate amount of cooking oil, and heat.

5. When the oil temperature in the pot rises, put it directly above the wok, and obviously feel the heat, you can put a small crucian carp into the oil pot, and the oil pot will immediately roll, then put in the remaining crucian carp. Fry on one side until set, then turn the fish with chopsticks. Fry until golden brown on both sides and remove from the pan.

Crucian carp: Crucian carp is one of the most common freshwater fish in China, living in major water systems outside the Qinghai-Tibet Plateau. Crucian carp is an omnivorous fish, with wide diet, strong adaptability, strong fecundity, strong disease resistance, fast growth, low requirements for water temperature, easy to breed, and is an important aquaculture fish in China.

Crucian carp is mainly an omnivorous fish that feeds on plants, and likes to live in clusters. The meat is delicate and has high nutritional value, containing 13 grams of protein and 11 grams of fat per 100 grams of meat, and contains a lot of minerals such as calcium, phosphorus and iron.

Fish is one of everyone's favorite meat foods, not only the meat texture is tender, but also high in nutrients, very easy to digest and absorb, it can be said that it is suitable for all ages. Grass carp has a strong moisturizing effect and has a high ability to resist disease, and patients suffering from hepatitis, nephritis, and hypertension can eat more. There are many ways to prepare crucian carp, but fried crucian carp is a very simple and delicious way to cook it.

So, how do you fry crucian carp to make it crispy and delicious? Let's take a look at it below.

Deep-fried crucian carp. Raw materials: small crucian carp, appropriate amount of salt, two stir-fried spoons of rice wine, a large piece of ginger, 5 garlic cloves, appropriate chili noodles, a tablespoon of five-spice powder, and green onions.

How to make it: 1. Remove the crucian carp first, then marinate it with salt and rice wine for one hour, and often roll and marinate evenly;

2. Chop the garlic cloves and cut the ginger into thin slices;

3. Sit in a pot and burn electricity until it is 60% hot, put the fish into the first fried in 2 times, fry the ginger slices together, turn to a simmer and gradually fry until the grass carp is golden brown and crispy;

4. Wash the pot and burn a small amount of oil, add garlic and chili noodles to simmer until fragrant, spray light soy sauce, add a small amount of water to boil the juice, pour sesame oil and sprinkle monosodium glutamate to fry sugar color, pour in the fried grass carp, sprinkle five-spice powder and stir and sprinkle green onions.

Dry-fried crucian carp. Raw materials: grass carp, ginger slices, rice wine, soy sauce, salt, monosodium glutamate, dry starch.

Method 1: Clean the grass carp with powerful slaughtering water, and draw two knives on the double-sided fish body.

2. Marinate the fish with ginger slices, rice wine, soy sauce, salt and monosodium glutamate for 15 minutes.

3. Dip the marinated fish body evenly on both sides with dry starch.

4. Add some oil to the pot, and when it is hot, put the grass carp in and fry it until golden brown on both sides.

Food is a restraint. Grass carp and raw pork: not good for physical and mental health. Tang Mengshu "Dietary Therapy Materia Medica":

Grass carp should not be eaten with raw pork. "The effect of raw pork poria cocos is sour, cold and cold, grass carp is pungent and warm, and the effect of Poria cocos is slightly different, but eating the two together can produce a reaction, which is not good for physical and mental health.

Another material description: grass carp is not suitable for taking with garlic, white sugar, cabbage, sea cucumber, pure honey, beef liver, chicken breast, pheasant meat, venison, and its traditional Chinese medicine Mai Dong and ginger magnolia. Do not drink tea before and after eating fish.

Dry-fried small crucian carp:Ingredients: 12 crucian carp, appropriate amount of oil, appropriate amount of salt, 2 grams of Sichuan pepper powder, 1 chives, 20 grams of starch, 5 grams of ginger, 10 grams of cooking wine.

1. Prepare fresh crucian carp.

2. Remove the gills and internal organs of the small crucian carp, wash and drain the water.

3. Wash and chop the green onion and ginger.

4. Wipe the crucian carp with cooking wine and salt, sprinkle with minced green onion and ginger, mix evenly, and marinate for about 20 minutes.

5. Remove the water, remove the green onion and ginger, sprinkle with dry starch and mix well.

6. Heat the pan with cold oil, the oil is hot for 8 times, and the crucian carp does not move first.

7. Shake the pot, move the pot without moving the crucian carp, and fry it until the crucian carp is set.

8. Turn over and fry until the skin is yellow.

9. Heat the oil again, pat the crucian carp with a dew spoon and pat off the oil.

10. Fry the crucian carp until golden brown on both sides, remove and drain the oil.

Ingredients. Fresh crucian carp (to taste).

Flour to taste.

Accessories. Salt (to taste).

Essence of chicken (to taste).

White sugar (to taste).

Cooking wine (to taste).

Sichuan pepper (to taste).

Shredded green onion and ginger (to taste).

Cumin powder (to taste).

Kitchen. Wok.

Classify. Meat dishes Common dishes Home cooking Hot dishes Cumin Fried for one hour Easy difficulty.

Fresh crucian carp remove the internal organs, gills, scales, fins, etc. and clean up.

Add cooking wine, Sichuan pepper, shredded green onion and ginger, salt, chicken essence and sugar to marinate the crucian carp for 30 minutes.

Take a bowl and put flour in it, dip the small crucian carp in flour on both sides, and shake off the excess.

Place in container and set aside.

Put the pot on the fire, add an appropriate amount of oil, fry the crucian carp until it is set, turn the heat to low, and fry the fish thoroughly.

Drain the oil.

When the oil temperature rises to 70% hot, fry it again and drain the oil.

Mix the cumin powder and salt well.

Sprinkle on top of the fried fish.

The fried fish is charred and crispy, and the small spines inside can also be eaten.

Wash the small crucian carp and marinate it with cooking wine, light soy sauce, green onion, ginger and garlic, Sichuan pepper powder, and salt. Preferably more than half a day;

2.Mix eggs with water and add flour to make a batter, which is thinner than the usual batter for pancakes;

3.When the oil pan is heated, the oil temperature should not be high, and the shrimp slices should be thrown in and fried.

4.The marinated small fish remove the ingredients such as green onion, ginger and garlic, wrap it in batter, and put it in the oil pan to fry;

5.Fry until golden brown and remove from pan.

Sounds pretty good, and I like fried fish.

You can clean up the crucian carp. Then marinate well. Then heat the oil.

Fry in a pan at 50% oil temperature. Fry the yellow and remove it. Then, in.

Put the fried crucian carp in the pan and beat it again. Then take out the crispy, delicious and crispy fried like this.

The crispy, crispy and delicious small crucian carp is made as follows:Ingredients: crucian carp, salt, vegetable oil.

Method: Step 1: Remove the head and internal organs of the small crucian carp and wash it (it has been done after buying it from the market). Add salt to the right amount and marinate for a while.

Step 2: Put an appropriate amount of vegetable oil in the pan, the oil is smoking, and fry the small crucian carp.

Step 3: Fry until it turns yellow and crispy, remove the oil.

Step 4: The finished product is crispy and delicious.

Tips: Small crucian carp to scale, to the gills, to the internal organs, especially the inside of the black membrane must be removed, otherwise it will be very fishy, if you want to save trouble, cut off the head directly.

The fried fish must be fried in the pot at 60% oil temperature, changed to low heat and fried for three minutes after setting, and then fried for one minute with high heat, the whole process is about five minutes, the small crucian carp is fried to slightly yellow, burnt and crispy, even the fish bones are crispy, so that the small crucian carp is crispy and slag, salty and delicious, suitable for dry eating, wine and food, but the stew is also possible.

Crispy crucian carp:

Ingredients: several live crucian carp (about 50 grams), a large piece of ginger, garlic cloves, chili powder, cumin powder, chopped green onion.

Seasoning: oil, salt, 2 tablespoons of cooking wine, 1 teaspoon of soy sauce, 1 tablespoon of oyster sauce.

Method: 1. Use kitchen scissors to cut the belly of the small crucian carp and clean it up, then marinate it with salt and cooking wine for one hour, and turn it every 10 minutes to marinate evenly;

2. Chop the garlic cloves and cut the ginger into thick slices;

3. Sit in a pot and heat the oil until it is 60% hot, first add the ginger slices, then put the small crucian carp that has been marinated and drained into the water and fry it together, turn to low heat and slowly fry it until the crucian carp is golden brown and crispy;

4. Take another pot and boil a little oil, add minced garlic and chili powder to stir over low heat, spray soy sauce, add a little water to make juice, pour oyster sauce to collect the juice, pour in the fried crucian carp, sprinkle cumin powder, mix well and sprinkle chopped green onions.

Fried crucian carp fried crispy good early and early eating method Lu Que is as follows:

Tools Ingredients: crucian carp, ginger, green onion, flour, cooking wine, pepper, salt, onion, minced garlic, sesame seeds, cooking oil, cumin powder, paprika.

1. Scrape off the scales of the small crucian carp, remove the gills and internal organs, and pay attention not to break the fish gallbladder when removing the internal organs, otherwise the fish will have a bitter taste, clean up the small crucian carp Add green onions, ginger, two spoons of cooking wine, two spoons of pepper, and a spoonful of salt and stir evenly to marinate for more than half an hour.

2. Add a small amount of flour to the carp that has been prepared early, and mix evenly, the flour does not need too much, and the surface of the fish is thin and thin.

3. Pour cooking oil into the pot, the oil temperature is 70% hot, change the heat to low, put the crucian carp and fry it over low heat. Don't set it on fire, otherwise the fish outside will be burnt, and the fish bones will still be hard.

4. Fry until the bottom is golden, turn over and continue to fry over low heat, fry the eggplant until the crucian carp is crispy and not soft, then you can remove the oil.

5. Leave a little base oil in the pot, pour in minced garlic, chopped onion, chives, white sesame seeds and stir-fry to make the fragrance, pour in the fried crucian carp, add cumin powder and chili powder, add an appropriate amount of salt according to the taste, and stir-fry evenly.