How to fry the small crucian carp, crispy and delicious

Ingredients; Fresh crucian carp Accessories: rapeseed oil, salt, cooking wine, ginger, Sichuan pepper powder, green onion, dry starch.

Method: 1. Wash and drain the small crucian carp with gills and internal organs, and wash and mince the green onion and ginger.

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

<>3. Remove the water, remove the green onion and ginger, sprinkle with dry starch and mix well.

4. Heat the pan with cold oil, the oil is hot for 8 minutes, the crucian carp does not move first, shake the pot, move the pot and do not move the crucian carp, and fry until the crucian carp is set.

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

<>6. Heat the oil again, pat the crucian carp with a dew spoon, pat off the oil, fry the crucian carp until golden brown on both sides, and drain the oil.

<> Tips. 1. Re-frying, the fish will be more crispy.

2. The fish meat is fine, the fiber is short, and it is easy to break, when cutting the fish, the fish skin should be facing down, and the knife edge should be obliquely entered, and it is best to follow the fish bones to cut it more cleanly and neatly.

3. The skin of the fish has a layer of mucus that is very slippery, so it is not easy to cut.

Ingredients for dry-fried small crucian carp.

Ingredients: Appropriate amount of fresh crucian carp, appropriate amount of flour.

Excipients: appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of Sichuan pepper, appropriate amount of green onion, appropriate amount of cumin powder, appropriate amount of shredded ginger, appropriate amount of cumin.

Preparation of dry-fried small crucian carp.

1. Remove the internal organs, gills, scales, fins, etc. of fresh crucian carp and clean it up.

2Add cooking wine, Sichuan pepper, shredded green onion and ginger, salt, chicken essence and sugar to the crucian carp and marinate for 30 minutes.

3Take a bowl and put flour in it, dip the small crucian carp in flour on both sides, shake off the excess flour, and put it in the container for later use.

Put 4 pots on the fire, add an appropriate amount of oil, fry the crucian carp at 70% oil temperature until it is set, then turn the heat to low and fry the fish thoroughly.

5. Take it out and drain the oil first, and when the oil temperature rises to 70% hot, fry it again and drain the oil.

6. Mix the cumin powder and salt well and sprinkle it on the fried fish.

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.

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.

As follows:

Clean: small crucian carp to scales, gills, 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, keep it generally do not eat, clean up after cleaning up several times, try to control the dry water, easy to absorb the taste.

Seasoning: The seasoning is very simple, add green onions, ginger, garlic, Sichuan pepper, dried chili, cooking wine, salt, monosodium glutamate, chicken essence, pepper, thirteen spices, a little aged vinegar, vinegar does not need too much, it can play a role in softening the fish bones, mix evenly with chopsticks, try not to use your hands, marinate for about two hours, the time is too short, the marinade is not in place, the taste will not be delicious.

Method. Add oil to the pot, cook until it is 60% hot, then fry the fish, stir in dry starch, do not add eggs, adding eggs is easy to soften, affecting the taste. The oil temperature can not be too low, the oil temperature is low and easy to depowder, resulting in the fried fish is not crispy or crispy, it must be fried in the pot at 60% oil temperature, and changed to low heat and fried for three minutes after setting.

Then fry it with high heat for one minute, 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.

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.

Here's how to fry small crucian carp to be crispy, crispy and delicious:

Ingredients: small crucian carp.

Excipients: ginger, green onion, flour, cooking wine, pepper, salt, onion, minced garlic, sesame seeds, cooking oil, cumin powder, chili powder.

1. Scrape off the scales, remove the gills and internal organs, remove the slag of the internal organs, and be careful not to break the fish gallbladder, otherwise the fish will have a bitter taste.

2. Add green onions, ginger, two spoons of cooking wine, two spoons of pepper and a spoonful of salt to the cleaned crucian carp and stir evenly and marinate for more than half an hour.

3. Add a small amount of flour to the marinated crucian carp and mix evenly, the flour does not need too much, and the surface of the fish is thin and thin.

4. Pour cooking oil into the pot, the oil temperature is hot, change to low heat, put in the crucian carp and fry it over low heat, fry it until the bottom is golden, turn it over and continue to fry it over low heat, and fry it until the crucian carp is crispy and not soft.

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.

Here's how to fry small crucian carp crispy and crispy:Tool: Wok.

Ingredients: small crucian carp, cooking oil, green onion, ginger, garlic, salt, miyama essence, egg, water, flour, starch.

1. Clean the small crucian carp first.

2. Marinate the small crucian carp with cooking wine, salt, green onion, ginger and garlic for half an hour.

3. Beat two eggs in a bowl, add a spoonful of salt, half a spoon of Dianxing flour, a spoonful of flour, add water to make a paste.

4. Pour the batter into the marinated crucian carp and stir well so that the crucian carp are covered with batter.

5. Put the small crucian carp into a pot with fifty percent oil temperature, fry it over low heat until golden brown, take it out and fry it again to disperse the dust, turn off the heat for two minutes and then take it out, so that a crispy and crispy small crucian carp is ready.

To fry crucian carp, marinate for 15 minutes before putting it in the pan. Finally, fry it again and sprinkle with chili powder and cumin powder to make it delicious.

1. Marinate the fish with salt, pepper and cooking wine for 15 minutes.

2. Mix flour, soy sauce, bean paste, ginger and garlic, salt, chicken essence and other seasonings together.

3. Mix the prepared seasoning with the fish.

4. Fry the fish in the pan and remove it.

5. After the oil temperature drops to 60-70 degrees, pour the fish back into the pan and fry it again, so that it will be crispy even if it is cooled.

Crucian carp profile:

Crucian carp is an omnivorous fish and cypriniformes that live in freshwater.

Crucian carp (scientific name: carassius auratus, referred to as crucian carp, commonly known as crucian carp melon seeds, moon carp, soil carp, thin head, carp, cold carp, happy head, crucian carp shell, river carp. It is commonly found in Eurasia and is a common freshwater fish, belonging to the genus Crucian carp of the Cypriniformes subclass of radial-finned fish.

Crucian carp can be bred and bred in captivity to produce many new species, such as goldfish, which is an ornamental fish and has the same scientific name as the edible wild crucian carp.

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.

In addition, crucian carp is also an important ornamental fish, and the beautiful and colorful goldfish evolved from crucian carp. Crucian carp has a long history of farming in China.