How to make crucian carp the best to eat? How to make crucian carp delicious?

Crucian carp is one of the most common fish species in our daily life. Crucian carp is tender and high in protein, but it is cheap and good. That's why it's always been loved by people. There are many ways to eat crucian carp, such as braised carp, stewed soup, fried, and cold dressed.

The following will share with you the practice of a bean bun crucian carp, which is very simple to eat, and friends who like it should learn it quickly.

【Douban crucian carp】

1.Two fresh crucian carp, remove the scales and gills and internal organs, put them in a basin and clean them repeatedly, and cut a few knives on the fish with an oblique knife to better remove the fishy flavor when marinating.

2.After cutting it, put it in a basin and put it in2 grams of salt, 2 grams of pepper, 5 grams of cooking wineSpread the salt and cooking wine evenly, marinate for 10 minutes, the salt is to give the fish flavor, and the cooking wine reduces the fishy smell.

3.Prepare a white green onion and cut it into a horseshoe shape, a small piece of ginger and cut it into minced ginger, 2 grams of Sichuan pepper, 3 grams of dried chili pepper, and 1 star anise.

4.When all the ingredients are ready, we start cooking, heat the oil in the pot, slide the pan after the oil temperature is hot, pour out the hot oil, add the cold oil, and put in 2 grams of saltAfter the oil temperature is 3 into heatPut the fish in the pan and start frying, fry until golden brown on both sides, remove the oil and set aside.

5.Heat the oil in the pot again, after the oil is hot, add the green onion ginger, Sichuan pepper, star anise, dried chili, stir-fry the fragrance, put in 5 grams of bean paste and quickly stir-fry the red oil, add an appropriate amount of water, put in 5 grams of light soy sauce, and 3 grams of dark soy sauce to adjust the background colorAdd 3 grams of salt, 2 grams of pepper and 3 grams of sugarAdjust the base.

6.After the soup boils, take out the green onions, ginger, star anise and other accessories, put the fried crucian carp into the soup, put a few shallots, and cover the potSimmer for 5 minutes

After a few minutes, open the lid of the pot, turn to high heat to reduce the juice, after the soup is viscous, you can put it out of the pot and put it on the plate, and finally sprinkle a little green onion and serve it on the table.

Well, this delicious home-cooked dish is ready, so if you like it, take the time to try it.

First, make a few cuts on both sides of the crucian carp, sprinkle with salt, cooking wine, ginger and Sichuan peppercorns, cut the ginger into cubes, puree the garlic, then chop some green onions, red pepper and small green pepper and finely chop. Put the chopped seasoning in a bowl, add a little salt and soy sauce and stir. Then put the crucian carp into the preheated steamer, cover the pot and steam until cooked, take out the crucian carp and pour the mixed seasoning on top, heat up some oil and pour it on the crucian carp to eat.

Take out the green onion two pieces and cut them into shreds, soak them in clean water from the green ones, cut the ginger slices into shreds, draw three knives on both sides of the fish body based on washing, put in the salt cooking wine, put the shredded green onion and ginger into the fish belly and marinate for ten minutes, add an appropriate amount of water to the pot and boil and put it in the opportunity for ten minutes, take it out after steaming, pour out the excess soup and pour it on the steamed fish soy sauce, and then put the ginger and green onion shreds on the fish Pour oil into the pot and burn until the oil temperature is seven ripe and then pour it on the fish.

Because the crucian carp meat is tender and delicious, it is suitable for making soups. Crucian carp soup is not only fragrant and fresh, but also has a strong nourishing effect, which is very suitable for middle-aged and elderly people and people who are weak after illness, and is especially suitable for pregnant women.

Crucian carp head tofu soup is a soup with high nutritional value, the taste is salty, fresh and delicious, crucian carp has a good lactation effect, plus tofu, nourishing qi and blood, strengthening the spleen and widening, tofu is also rich in nutrition.

Crucian carp tofu soup, crucian carp is rich in trace elements and mineral elements, and the meat is tender and tender, which not only tastes good but also can effectively help supplement nutrients.

Crucian carp is a very delicious fish, there are many ways to eat crucian carp, you can make crucian carp tofu soup, you can also make braised crucian carp, spicy crucian carp, etc., all very delicious, there are more spines on the back of crucian carp, so the big crucian carp is suitable for braised carp, and the small crucian carp is suitable for boiling soup. I've eaten crucian carp a few times recently, and I'm going to talk about a few very delicious ways to make it, I hope it will help you.

The common practice of crucian carp is braised in a variety of ways, steamed, stewed soup, etc., fresh crucian carp meat is tender and suitable for stewed soup, and tofu together stewed soup milk white, protein and vitamins are the richest, nutritional value is higher, is a very popular dish, the following share the practice of crucian carp stewed tofu.

Ingredients: 1 crucian carp (about 300 grams), 100 grams of tofu, ginger, garlic, shallots, coriander.

Seasoning: 5 grams of salt, 2 grams of chicken essence, 5 grams of cooking wine, a little pepper, appropriate amount of vegetable oil.

Production: 1Crucian carp is slaughtered and the internal organs are removed, the gills are cut and cleaned, the ginger is sliced, the garlic is cut into slices, and the shallots are cut into sections for later use.

2.Smear the crucian carp with salt and cooking wine and marinate for 10 minutes to make the crucian carp taste.

3.Cut the tofu into centimeter-thick pieces, blanch in a pot of boiling water for 1 minute to remove the beany smell, remove and drain the water for later use.

4.Heat the oil, add an appropriate amount of vegetable oil to the pot, fry the pickled crucian carp, and fry the crucian carp until it is slightly yellow on both sides.

5.Add water to the pot and drown the crucian carp over high heat, bring to a boil to remove the foam, turn to medium heat and simmer for 20 minutes, add tofu cubes to the soup milky white, and simmer for 5 minutes.

6.After the stew is done, start seasoning, add a little salt, the chicken essence is boiled to taste, sprinkle with pepper and put it in a container, sprinkle with coriander.

Tips: <>

Crucian carp should be marinated for 10 minutes in advance so that the fish will be more flavorful.

When stewing crucian carp, the heat should be high, and the water should be added in place at one time, so that the stewed fish soup is milky white.

After the fish is stewed, it can be seasoned to make the fish tender and the soup sweet.

I think crucian carp is better to use for stewed soup, first prepare some fresh crucian carp, put it in a pot and fry it until golden brown on both sides, heat the oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then put in crucian carp, add seasonings, and then pour in an appropriate amount of water and cook for ten minutes.

Ingredients: a crucian carp, an appropriate amount of green onion, ginger and garlic, 5 6 peppercorns, 1 star anise, cooking wine, sesame oil, appropriate amount of coriander.

Method:1First, marinate the crucian carp with salt and cooking wine for 10 minutes.

2.Put a small amount of oil in the pan and fry the crucian carp on both sides (this is the point of whitening the fish broth).

3.After the fish is fried, pour hot water over the crucian carp, put a little cooking wine and salt, then put green onions, ginger and garlic, Sichuan pepper star anise, and start to stew.

4.Simmer for 10 to 15 minutes until the fish broth turns white (because crucian carp is mainly soup, it's okay for a long time).

5.Put a little sesame oil, coriander, and a little chicken essence out of the pot.

The delicious crucian carp soup is complete, and the soup is white and fragrant, and it is particularly delicious.

Tips: Crucian carp must be fried so that it is golden brown on both sides.

2.Cook fish soup must be boiled in boiling water and boiled over high heat.

Teriyaki. Material.

2 crucian carp, green onion, ginger, dark soy sauce, light soy sauce, sugar, cooking wine, 1 star anise.

Method. 1. Wash the fish with a cutting knife in order to absorb the flavor.

2. Heat the pot, add oil and heat it over high heat.

3. Put the fish in hot oil and fry for 2 minutes, reducing the heat to medium.

4. Turn over the other side and continue to fry for 2 minutes, adding ginger.

5. Pour in the cooking wine, as the wine evaporates, pour in light soy sauce and an appropriate amount of water, and add a star anise.

6. Add a small amount of sugar, do not cover the pot, and cook the fish over high heat. The amount of water used is probably just over the body of the fish.

7. When half of the fish soup is left, turn the fish over.

8. When the fish soup is almost dry, pour in the chives and add an appropriate amount of salt to taste.

Tips. When starting to fry the fish, use high heat, because the skin of the fish will shrink quickly when it encounters hot oil, and the skin will not fall off in the pan. Don't cover the pot to boil the fish, so that the fishy smell can run away. Roast the fish over medium-high heat, and put some sugar in the soy sauce to roast the fish, so that the fish is fresh.

Wash the crucian carp, cut a knife at the head and tail, draw out the tendons, cut the crucian carp obliquely a few times and add salt, marinate in cooking wine for about ten minutes, cut the ginger and green onions into slices, cut the other part into shreds, put the ginger slices and garlic slices under the fish and put them in the pot to steam for 15 minutes, pour the steamed fish soy sauce evenly out of the pot, and then put the appropriate amount of oil in the ginger and green onion shredded pot to heat, pour the fish on the body, and a delicious steamed crucian carp is ready.

Crucian carp, double-sided diagonal stroke, two knives add cornstarch to wipe all over the fish body; Add oil, add crucian carp and roe and fry until golden brown on both sides, then set aside. Add oil to another pot, stir-fry ginger slices, shredded mushrooms and green onions, add an appropriate amount of water and stir well and bring to a boil. Add cooking wine, fresh soy sauce, salt and chicken broth to taste.

Add the fried crucian carp, cover and simmer over low heat for 10 minutes, turn on high heat until the soup is nearly dry, and then serve on the plate.

【Main ingredients】:Crucian.

[Ingredients]:starch, green onion, ginger, coriander.

[Seasoning]:Cooking wine, salt, pepper.

Specific production method]: 1. This is the fish caught before, which has been cleaned, the fish head, gills and scales, and internal organs have been cleaned, and the fish should be cleaned first, and then cooled to control the moisture for later use.

2. Cut some green onion and ginger first, cut the green onion into slices, cut the ginger into slices and put it on the plate, then put in the fish, then put in the cooking wine, put two spoons of salt, and then put some pepper, the cooking wine and pepper are mainly fishy, so that the grasp and mix evenly, marinate for about 15 minutes.

3. Then pick out the green onion and ginger, put the starch into the small fish in batches, let it be wrapped in a layer of starch, and the fish fried out of the starch is more crispy, so that each small fish is fully coated with starch, 4. Pour oil into the pot, burn the oil to 4 into the heat, put in the fish, fry slowly over low heat, shake the pot when the fish is in the pot to prevent it from sticking to the pan, this oil can not be put too much, because the oil can not be used if the fish is fried once, put less oil, fry it a few more times, fry it slowly over low heat, fry the fish bones and fish bones softly, and turn over after shaping, Fry the fish until lightly browned, then remove and fry for about 5-6 minutes.

5. Raise the oil temperature to 7-8 into heat, put in the small fish and fry it again, fry it again and again, fry it again and make it more crispy, fry it for about 1 minute, fry it until it is golden and take it out, this small fish will be fried, the small fish will be burnt and crispy, this fish bone can be eaten directly, and some coriander will be put to decorate.

Well, this is a crispy fried small fish, which can be eaten even with fish bones and bones, crispy and delicious.

Cooking tips]: 1. Wild crucian carp is fishy, so it is necessary to marinate it with cooking wine, pepper, green onions, and ginger, which can effectively remove the fishy smell and taste better.

2. When frying the fish, don't put too much oil, because the oil can't be used after frying the fish, you can fry it a few times with less oil, and then fry it again after frying, and it will be more crispy when you fry it again.

Crucian carp does this, allowing you to drink two large glasses of wine.

Hello, I have seen your question and am sorting out the answer, please wait a while

1.Stewed crucian carp soup. The crucian carp is scaled and gutted, and the blood is washed away.

Cut the green onions, ginger slices, garlic slices, cut the back of the fish obliquely a few times, use salt to evenly wipe the surface and inside of the fish, stuff the ginger slices into those openings, put them in a stew pot, pour in cooking wine, add water, turn to low heat and cook slowly. Wait until the fish is white and cooked thoroughly, turn off the heat, add a little monosodium glutamate, and sprinkle with green onions.

2.Crucian carp tofu soup. Clean up the crucian carp and cut the tofu into cubes for later use.

Pour oil into the pot, fry the crucian carp slightly, add water, ginger, garlic and cooking wine to boil when both sides begin to yellow, add tofu, add salt, and simmer over low heat. When the fish soup is a little white, turn off the heat, add the green onions, and add monosodium glutamate.

3.Braised crucian carp. Clean up the crucian carp, pour oil into the pan, stir-fry the ginger and garlic until fragrant, then fry the crucian carp until golden brown on both sides. Pour in dark soy sauce, appropriate amount of water, add salt, ginger and garlic, turn to low heat after boiling, cover the pot and simmer for a while, add green onions and monosodium glutamate.

4.Stewed crucian carp with shredded radish. Clean up the crucian carp and rub the white radish into shreds.

Pour oil into the pan, fry the shredded radish and remove it. Stir-fry ginger and garlic, remove and fry crucian carp. After golden brown on both sides, pour in dark soy sauce, water and salt, bring to a boil over high heat, add shredded radish, and simmer over medium-low heat.

Wait until the shredded radish is soft, add chopped green onion and monosodium glutamate.

5.Crucian carp soup with shiitake mushrooms. Soak the mushrooms in boiling water and make a cross knife on the umbrella.

Clean up the crucian carp, cut a few knives obliquely on the body of the fish, marinate it with salt, cooking wine, ginger and garlic to taste, add water, put in the mushrooms, add a few wolfberries after boiling over high heat, and simmer over low heat. After the fish is white and the mushrooms are soft, add green onions and monosodium glutamate.

Crucian carp do this, one pot is not enough to eat.

There are many ways to eat crucian carp, but my favorite one is braised crucian carp with green onions, this dish requires a lot of green onions, and green onions not only play a role in removing fish, but also need its aroma. Wait until the green onion is fragrant and then add the fish to cook, so the taste is very good, and I always feel that the green onion is more delicious than the fish.

Blanch the crucian carp in a pot first. Then add an appropriate amount of oil to the pot, put the crucian carp in it, and add some light soy sauce and dark soy sauce. Oyster sauce, salt, add an appropriate amount of water, and simmer for a while.

First of all, we wash the pot and heat the oil, put the crucian carp into the pot and fry it until golden brown on both sides, then add an appropriate amount of light soy sauce, dark soy sauce, salt, sweet and sour cooking wine, and then add an appropriate amount of water, and simmer for about half an hour.

1. Prepare the ingredients.

2. Draw a few knives on the fish.

3. Touch the fish with a little salt and marinate for 10 minutes.

4. Slice the ginger and cut the green onion into small pieces.

5. Put the oil in the pan.

6. Add ginger and shallots and stir-fry until fragrant.

7. Then put in the crucian carp and fry it until fragrant.

8. Add a little sugar.

9. A little rice wine.

10. A little soy sauce to taste.

11. Finally, pour in a little water, cover the pot and cook until cooked.