Sweet and sour Yellow River carp(tang cu huang he li yu )

Sweet and sour Yellow River carp

Raw materials for making sweet and sour Yellow River carp

Yellow River carp 1000g, ginger 10g, green onion 15g, garlic 10g, refined salt 5g, soy sauce 10g, sugar 40g, vinegar 40g, clear soup 150g, wet starch 60g, peanut oil 100g.

Processing steps of sweet and sour Yellow River carp

Remove the scales of carp, take out the viscera, dig out two gills and wash them. Cut them straight (1.5 cm deep) and then oblique (2.5 cm deep) every 25 cm to form a knife flower. Then lift the tail of the fish to open the edge of the knife, sprinkle the refined salt into the edge of the knife to marinate slightly, and then evenly spread wet starch on the whole body of the fish and the edge of the knife. Put peanut oil in the frying pan. When it's 70% hot (about 175 degrees) over medium heat, put the fish tail in the pot and open the knife edge. Hold the fish with a spatula to avoid sticking to the bottom of the pan. Fry for 2 minutes. Push the fish to the edge of the pan to make the fish square. Fry the fish with the back down for 2 minutes. Then flatten the fish. Press the head with a spatula to fry for 2 minutes. When all the fish are deep fried to golden yellow, take them out and put them on the plate. Leave a small amount of oil in the frying pan and heat it to 60% heat (about 150 ℃). Add green onion, ginger, minced garlic, refined salt, soy sauce and clear water

The characteristics of sweet and sour Yellow River carp are as follows

The shark's fin has a unique flavor of crispy, sour, sweet and salty.

Sweet and sour Yellow River carp

Sweet and sour Yellow River carp is a famous traditional dish in Jinan, Shandong Province. Jinan is adjacent to the Yellow River in the north, so the carp used in cooking is the Yellow River carp. This fish grows in the deep water of the Yellow River, with golden head and tail, bright scales and tender meat. It is a good choice for dinner. "Ji'nan Fu Zhi" has a long history of "carp of the Yellow River, crab of Nanyang, and into recipes". It is said that "sweet and sour Yellow River carp" originated in Luokou Town, an important town of the Yellow River. Chefs here like to use live carp to make this dish. They are well-known in nearby places and later spread to Jinan. When the chef makes the fish, he first cuts the knife pattern on the fish body, then wraps it with a thick sauce, then deep frys it, then raises the head and tail, and then uses the famous Luokou vinegar and sugar to make a sweet and sour sauce, which is poured on the fish body. This dish is delicious, crisp on the outside, tender in the inside, and a little sour. It soon became a delicacy in famous restaurants.

origin

Sweet and sour Yellow River carp is the most famous one made in huiquanlou, Jinan. The chef raised the Yellow River carp in the pool, let the customers choose them on the spot, and killed them alive to make dishes on the table, so they are very popular and famous.

Characteristics of dishes

It is deep red in color, crisp outside and tender inside. It is fragrant, sweet and sour.

practice

Food materials

Yellow River carp, vinegar, sugar, soy sauce, refined salt, clear soup, ginger, onion, garlic, wet starch, peanut oil.

Production method 1

Remove the scales, gills and viscera of the fish, wash them, straighten the knife lines on the fish body, then lift the knife to open the fish body, sprinkle the refined salt into the fish body, marinate it slightly, and evenly coat a layer of wet starch paste on the edge of the knife and the whole body of the fish; pour the oil into the frying pan and burn it to 70% heat, put the tail of the fish into the oil pan, and immediately open the edge of the knife. At this time, hold the fish with a shovel to avoid sticking to the pan Then turn over and fry the fish with the belly down for two minutes. Then put the fish flat, press the head into the oil with the shovel and fry for two minutes. After that, fry for eight minutes. When all the fish are golden, take them out and put them into the plate. Leave a little oil in the frying pan. When it's 60% hot, add green onion and ginger, Mashed garlic, vinegar, soy sauce, sugar, clear soup, thicken with wet starch, drizzle with a little cooked oil, quickly out of the pot and burn on the fish.

Production method 2

[raw materials]

One Yellow River carp..... 700g soy sauce..... 10g

Refined salt..... 3 g white sugar..... 200 g (250 g)

Onion... 2G clear soup... 300g

Garlic... 3 grams of wet starch... 100 grams

Ginger... 2G peanut oil... 1000g

120 grams of rice vinegar and 10 grams of Shaojiu

[cooking method]

1. Remove the scales and viscera of carp, dig out two gills and wash them with water. Straighten the fish (1.5cm deep) every 2.5cm on both sides of the fish body, and then slant the fish (2cm deep) into a turning knife (push the straight knife forward when it reaches the fish bone, and cut a knife edge at the root to make the fish turn over). Then lift the fish tail to open the knife edge, and sprinkle 1.5g Shaojiu and refined salt into the knife edge to marinate slightly.

2. Take a bowl and mix it with clear soup, soy sauce, cooking wine, vinegar, sugar, salt and wet lake to make sauce.

3. Sprinkle a layer of wet starch evenly on the edge of the fish. Fry the fish tail in 70% hot oil pan. When the skin is firm, soak it in low heat for 3 minutes. Then deep fry the fish on a high fire until it's all golden yellow. Take it out and put it on the plate. Then use your hand to pad the cloth to loosen the fish.

4. Add oil into the pot, heat it up, add onion, ginger and garlic, fry the flavor, pour in the mixed sauce, stir fry it with high heat, and then pour the boiling oil of fried fish into the sauce when bubbling. Stir fry a little and pour on the fish quickly.

[process key]

1. The knife edges on both sides of the fish should be symmetrical, and the depth and size of each piece should be basically the same.

2. In order to achieve the purpose of outer coke and inner tenderness, it is necessary to first heat the oil with high fire, then warm the oil with low fire, and finally blast it with high fire.

3. To stir fry the sweet and sour juice, you must add boiling oil after the sauce is cooked to make it squeak.

4. To master the ratio of sugar, vinegar and salt, generally use 200g white sugar, 120g vinegar and 3G salt mixed with sweet and sour juice.

[flavor characteristics]

1. Carp is the earliest and most widely distributed freshwater fish in China. It is named as carp because its scales have cross texture. There is a saying in the book of songs that "if you don't eat the fish, you must eat the carp in the river". Shandong is located in the lower reaches of the Yellow River, rich in the Yellow River carp. The Yellow River carp is a very beautiful fish, especially the golden carp, which is glittering with golden scales, long whiskers, wide ridges and thick meat, vivid and lovely. It can be said that carp is auspicious and delicious.

2. Sweet and sour Yellow River carp is a famous dish of Jinan jiangquanlou hotel. Jiangquanlou is a century old shop in Jinan. It has strict requirements on cooking techniques and fine materials. It is mainly fresh and good at cooking fish. Jiangquanlou's sweet and sour Yellow River carp has been famous in Quancheng.

3. The sweet and sour Yellow River carp is amber, gorgeous and eye-catching. The sauce is bright, the sauce is thick and bright, the outside is burnt and the inside is tender. It is loud and fragrant. It is sweet but sour, mellow but not greasy. It has a unique flavor

nutritive value

Rich in nutrition

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Tang Cu Huang He Li Yu