How to fry silver carp and how to make the best big silver carp

Seasoning recipe and submerged straight recipe for deep-fried silver carp.

Ingredients: 300 grams of silver carp.

Excipients: a little cooking wine, a little thirteen spices, a little salt, an appropriate amount of peanut oil, an appropriate amount of fried powder, and an egg.

1.Prepare the silver carp and wash and gutt.

2.Cut into sections in the middle, add cooking wine, thirteen spices, and salt.

3.Marinate for 10 minutes.

4.Prepare the fried powder.

5.Add the egg mixture to the fried powder and form a paste.

6.Add the delicious fish pieces.

7.Heat a pan and add the peanut oil and the fish pieces.

8.Finally, fry until golden brown on both sides, then place on a plate.

Ingredients: a pound of fish, rice noodles, ginger, green onions, garlic, salt, soy sauce, cooking wine, chicken essence, star anise, cinnamon method 1Remove the head, wash the fish and cut into cubes.

2.Marinate with condiments.

Coat evenly with rice flour for 1 or 2 hours.

3.Go down to the hot oil pan and fry it until golden brown on both sides, and it is best to fry it until the fish bones are crispy and fluffy.

Boiled fish is a great way to eat it.

Big silver carp, braised is the most delicious.

The tarpon has few thorns and is delicious

I'm from the water town, and the delicious problem of these three kinds of fish depends on how you eat them. In comparison, silver carp is the most untasty, if it is eaten in soup, then silver carp is more delicious, if it is braised red, then grass carp is more delicious, so silver carp is best to be eaten with vegetables.

Silver carp is more delicious. Compared with the two, the meat of silver carp is delicate and fresh, and the famous fish head powder skin soup uses silver carp head. The silver carp is coarser in meat, light and tasteless in taste, sometimes with an earthy smell, and the umami is not as good as the silver carp, and there are more people who like to eat silver carp.

Therefore, tarpon tends to have a higher ** than silver carp. So it's relatively high.

The difference between tarpon and silver carp.

1. From the perspective of the living environment, the silver carp is in the upper layer of the water area and feeds on phytoplankton such as diatoms and green algae. Silver carp inhabit the pelagic layer of the water area and feed on zooplankton such as daphnia.

2. From the point of view of the size of the fish head, the heads of silver carp and silver carp are very large, but the head of silver carp is larger, which can account for 1 2 or even more of the body, so the silver carp is also called "big head fish" or "fat head fish".

3. Judging from the color of the scales on the body of the fish, there are light black spots on the body of the silver carp, while the silver carp is full of white scales and no black spots, which is easier to distinguish.

4. From the perspective of meat quality, the meat quality of silver carp is delicate, and the fish head is rich in gelatinous protein, which is most suitable for chopped pepper fish head, garlic fish head, curry fish lip, fish head tofu soup, etc. The flesh of silver carp is slightly looser, and the umami taste is not as good as that of silver carp. White silver carp has more small spines, which is inconvenient to eat, and silver carp is better.

5. From the perspective of fishing methods, it is 40 cm deep for silver carp and 60 cm deep for silver carp. Fishing silver carp to fill sour bait, fishing silver carp to fill stinky bait. Because they live in the upper water layer, the fishing method for silver carp and silver carp is float fishing.

They differ in that the hook is a bit different at the distance from the water's surface.

1. 200 grams of silver carp, 30 grams of flour, appropriate amount of oil, 4 grams of salt, 10 ml of soy sauce, 8 ml of rice wine, 4 grams of cumin powder, 4 grams of chili powder.

2. Defrost the frozen silver carp in advance, wash the silver carp segments and control the water, and then use a knife to cut the silver carp into slices of uniform size and thickness, the thinner the better.

3. Put the fish fillets on a plate, add salt, rice wine and soy sauce and marinate for about 20 minutes.

4. After the fish fillets are marinated, use chopsticks to hold the fish fillets and put them in flour, and wrap the fish fillets around with flour.

5. Wrap all the fish fillets in flour around and set aside.

6. After the pot is hot, pour in the oil and boil until it is 60% hot, then add the fish fillets and fry them.

7. Turn to low heat and fry slowly, so that the fish can be cooked thoroughly, turn the fish over and fry until golden brown on both sides.

8. After all the fish fillets are fried, remove the fish fillets and put them on a plate, and sprinkle cumin powder and chili powder evenly.

How do you make batter for fried fish?

1. Prepare ingredients for mixing batter: flour and eggs.

2. Crack the eggs into the flour.

3. Add an appropriate amount of water to the flour and mix the flour into a paste.

How do you fry fish pieces crispy and fragrant?

1. Grass carp (hairtail, cod, silver carp.

Cut the fish body into sections and use cooking wine.

Knead the ginger slices, a few green onions, and dry starch and marinate in the refrigerator for 20 minutes. Prepare a small bowl of flour and an egg.

2. Put the marinated fish pieces out and put them in another small basin, add an egg, and stir well in a small half bowl of flour, the amount of flour is determined according to personal preference.

3. Add a little salt, peppercorns, and some seasonings you like, and stir well.

4. Pour enough oil into the pot, after the oil is hot, put the fish pieces into it one by one and fry them over medium and low heat, turn them over and fry them back and forth after a while, take them out after the two sides are golden, turn on the fire a little bigger, and after the oil is heated again in more than ten seconds, put all the fish pieces into it and fry them for more than ten seconds on each side.

How do you get rid of the fishy smell of leftover oil from fried fish?

1. Ginger, garlic cloves, tangerine peel.

Wash well and blot dry with kitchen blotting paper.

2. Crush the ginger and garlic cloves slightly.

3. Boil the remaining oil in the pot until it is 30% hot.

4. Add ginger, garlic cloves, and tangerine peel, over medium-low heat, until the fragrance is fried, and the tangerine peel becomes a little black, but don't wait until it is completely black, which is not good for health. If you like to eat spicy friends, you can also add dried peppercorns and dried chili peppers, which can not only remove the fishy, but also taste good.

5. Remove the ginger, garlic cloves and tangerine peel and continue over medium-low heat.

6. Turn off the heat and let it cool, slowly pour out the oil, and do not leave the residue at the bottom.

Ingredients: 750 grams of silver carp, auxiliary materials: 50 grams of water fungus, seasoning: 30 grams of green onions, 20 grams of ginger, 20 grams of white garlic, 5 grams of salt, 8 grams of sugar, 8 grams of vinegar, 15 grams of cooking wine, 10 grams of soy sauce, 3 grams of pepper, 3 grams of monosodium glutamate, 4 grams of corn starch, 60 grams of vegetable oil.

Method 1Clean up the silver carp and cut the cross knife on both sides of the fish's body;

2.Wash the fungus with water;

3.Put the pot on the hot fire, pour in the vegetable oil, and put the fish in the pot when it is 50% hot;

4.Fry until light yellow on both sides;

5.Leave the bottom oil in the pot, add green onions, ginger shreds, garlic slices and stir-fry, cook cooking wine, soy sauce, add water (over the fish body) and then put the silver carp, fungus, refined salt, sugar, vinegar and pepper into the pot and bring to a boil;

6.Simmer over low heat until the fish is simmered thoroughly, add monosodium glutamate, remove and put on a plate;

7.Thicken with wet starch and pour over the fish.