How do you fry small crucian carp to make it crispy? How to fry crucian carp is crispy and crispy an

The small crucian carp is very good to fry crispy, share three ways:

The first: vegetarian frying. The size of the small crucian carp is generally 50 grams, that is, one or two down, the small one is not limited, and the size of 2 cm is good. The largest is not more than one or two halves, and no matter how big it is, it is not a small crucian carp.

The difficulty of the small crucian carp is not in frying the crispy, but in cleaning up. Such a small one, as the saying goes, can't stand it. It's okay to scrape the scales, but it's not easy to break the belly and remove the gills. Why is it so bad? It's that fingernails can't get in, and the fish is too small, and there are no special tools.

Therefore, many people who make small fish food will take a simple way, remove the scales, pinch and squeeze the nails of both fingers, remove the intestines, and leave the gills alone. It is thought that the gills are so small that they can be ignored, but in fact, this is not right, no matter how small they are, they cannot be dealt with, and those that should be removed must be removed. In particular, the gills contain sediment.

Vegetarian fried small crucian carp, but also pay attention to these points:

The key is the oil temperature, which should be 60% hot, and the oil surface will smoke slightly.

After cleaning up the small crucian carp, drain the water without open water.

The amount of fish fried at one time should not be too much, and it should be limited to be able to cover one layer. That is, it is fried until it floats up just one layer, and there is no stacking phenomenon.

Keep the oil warm in the middle of the fried fish until golden brown and heavy, drain the oil, and sprinkle cumin, chili powder and salt while hot. It's best to mix these three seasonings well in advance.

Small crucian carp below one or two do not need to be fried again, just this once. If it is larger, it should be fried again, and it should be fried again until it is soft and left.

The second: marinated and fried. Compared with vegetarian frying, pickling and frying has one more procedure, after cleaning up, mix salt and marinate for an hour, and marinate until water comes out.

Then rinse, dry in open water, and then follow the procedure of vegetarian fried crucian carp. Don't put salt in the fried seasoning, just cumin powder and chili powder.

The third: batter frying. This crispy crucian carp method is treated in the same way as the vegetarian fried and marinated fried above. If you like umami, don't pickle, and if you like salty umami, pickle.

Comparatively speaking, this method of frying has more batter. Use flour, beat an egg, add water and stir into a batter, which is as thick as yogurt. Then the oil is boiled until it is 60% hot, and a small crucian carp is caught in the chopsticks, and the batter is filled, and then put it in the oil pan.

In this way, they are put one by one, fried until they float, and the color is golden and the oil is drained. Wait until it is cool and fry it again, the golden brown is heavy, take it out and sprinkle it with seasoning powder while it is hot.

This dish is very good, but it is a bit of a hassle, but it is worth the effort. My method is a native hat, and if you want to eat it, you can trim the nail of your index finger in advance, and it can grow to 2 mm. If you buy back the small crucian carp, you can easily pick out the gills, and the rest is not a problem.

When frying the small crucian carp, wrap the surface with a layer of batter, and then prepare some breadcrumbs to wrap it, and then fry it, the oil temperature is not too high, and fry it slowly, so that the fried crucian carp is crispy on the outside and tender on the inside.

First put the small crucian carp in a pot and blanch it, then add a little light soy sauce, marinate it with salt, then coat it with a layer of starch on the outside, and then put it in the oil pan and fry it for a while.

Prepare the fresh ingredients, clean them, cut them into small pieces and put them in the pot, add the appropriate condiments and sauces, stir-fry on high heat for about 15 minutes, and the delicious food is ready.

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.

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 green onions.

Put the cornmeal in the dustpan, put the pickled crucian carp inside, separate the five fingers of the hand, grab it, and put down the ......Make the surface of the small fish are covered with cornmeal, and then grab both ends of the dustpan with both hands, shake up and down a few times, so that the extra cornmeal, compared with vegetarian frying, pickling and frying has one more procedure, after cleaning up, mix salt and marinate for an hour, marinate until water comes out. Then rinse, dry in open water, and then follow the procedure of vegetarian fried crucian carp. Don't put salt in the fried seasoning, just cumin powder and chili powder.

Deal with small crucian carp": remove the scales and gills of the small crucian carp you bought (you can remove the head directly if you feel troublesome), the black membrane in the stomach must be scraped clean, and rinsed with water, and then add salt, cooking wine, white pepper, green onion, ginger and marinate for 30 minutes, and so on After all the crucian carp is processed, you can put it in a larger container, pour in the appropriate amount of salt, rice wine, cooking wine, ginger, onion and garlic, etc. Then stir well with your hands and let it sit for an hour to allow the seasoning to completely soak into the fish.

Or make soup, add some powder if you fry it, add salt, pepper and salt powder, add some green onions, marinate for 15 minutes, and it will be fragrant! First of all, remove the scales and internal organs of the small crucian carp, wash it, put in the appropriate salt, cooking wine, ginger shreds, marinate to taste, and then dry the water, so that it is not easy to stick to the pan when frying, and the oil temperature is six or seven hot, and the fish can be fried and cooked! The batter of fried crucian carp is stirred evenly with eggs and cornstarch, and then a little oil is added, so that the paste has a crispy effect, and the fried small crucian carp is more crispy.

After the small fish is processed, it has to be marinated for a while, put in an appropriate amount of cooking wine, ginger slices, green onions, salt, and marinate for more than 4 hours (the longer the pickling time, the more flavorful, about 4 hours is the best), so that the marinated small fish will not be fishy, and more flavorful, if you want to fry the bones of the crucian carp to be crispy, melt in your mouth, do not add some powder paste or the like to the outside of the crucian carp, so as not to make the crucian carp crispy on the outside, and the spines inside still cannot become crispy.

Coat a layer of egg wash and then a layer of flour, if you want to be a little crispier, you can coat it with breadcrumbs, so that the taste is better.

Wash the small crucian carp, draw 3 knives in the direction of the fish bones, cut the ginger into thin strips, slice the green onions, put them on the fish together, put in peppercorns, cooking wine, 20 grams of salt, 20 grams of monosodium glutamate and mix well, marinate for half an hour, remove the green onion and ginger, add 1 egg, 20 grams of starch, 10 grams of flour and grasp it well, put it in a hot oil pan, fry it for 2 minutes on high heat, and fry it on low heat until it is golden and crispy.

Before frying, the small crucian carp should be fried with a layer of cornstarch, then a layer of egg liquid, and finally the oil is boiled, put down and fry, fry until golden, and then scoop it up, wait and then put it down and fry it a second time.

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, gill, internal organs, especially the black film inside must be removed, otherwise it will be very fishy, if you want to save trouble, cut off the fish 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.

Ingredients: 20 small crucian carp, 2 tablespoons of cooking wine, a little green pepper, 2 green onions, 2 teaspoons of salt, 2 slices of ginger. Crispy paste: 2 eggs, 1 teaspoon salt, 2 tablespoons flour, 1 tablespoon cornstarch, 2 tablespoons corn oil.

Steps: 1. It is recommended that the user remove the fish sieve, remove the internal organs, and clean the small crucian carp.

2. Add shredded ginger, green onions, cooking wine, green peppercorns, and salt and marinate evenly for 20 minutes, so that the small crucian carp can taste and go fishy.

3. Now prepare the crispy paste: beat 2 eggs in a bowl and add 1 teaspoon of salt.

4. Add 2 tablespoons of flour.

5. Add a spoonful of cornstarch, add some water, and stir into a paste.

6. Then add 2 tablespoons of Multi Force Pressed Corn Oil.

7. Stir well and form a flowing paste, so that the crispy batter is ready.

8. Pick off the green onion and ginger segments of the marinated fish with chopsticks, then pour the batter into the fish, stir well, and let the fish be covered with batter.

9. The user puts Duoli pressed corn oil into the pot, this Duoli pressed corn oil, the oil body is clear, the smoke point is low, and the fried food is less smoke, which is the oil that I always have at home.

10. Boil the oil in the pot until it is 6 hot, put it in the oil with chopsticks, and small bubbles can be formed around the chopsticks.

11. It is recommended that the user roll the fish in the batter, let the fish be covered with batter, put it in the pot, turn on low heat and fry it slowly, and the frying time is a little longer than usual, so that it can achieve the effect of being crispy inside and out.

12. Then pour it into the pan and fry it again.

13. After turning off the heat, wait for two or three minutes to remove it, and after the pot is removed, the fish bones are fragrant and crispy.

14. Then take it out with a colander, filter out the excess oil, and put it on a plate, which can be used to cook vegetables and eat as snacks.

The above content refers to Encyclopedia - Fried small crucian carp.