Braised carp(hong shao li yu )

Braised carp in brown sauce

Raw materials for making braised carp

750 grams of carp, 20 grams of pork, 10 grams of yulanpian.

Ingredients for making braised carp

Peanut oil, refined salt, soy sauce, monosodium glutamate, sugar, cooking wine, starch, soup, scallion, ginger, garlic.

Processing steps of braised carp

(1) Kill the fish and wash it. Use a knife to shape the fish into crescent shape and apply starch.

(2) When the oil in the frying pan is 70% hot, deep fry the fish until it is golden. Take out the oil, add onion, ginger and garlic, stir fry until it is fragrant. Then stir fry the slices of Magnolia and meat, add various seasonings and some soup. Put the deep fried fish down and simmer over low heat. Remove the fish, thicken the soup and pour it on the fish.

The characteristics of braised carp are as follows

The color is light red, and the taste is salty and sweet.

Braised carp

Braised carp is a home-made dish with carp as the main material and peanut oil, wet starch, garlic, soy sauce as the auxiliary materials. The cooking skill of braised carp is mainly braised in soy sauce. Its taste is salty and fresh, yellow, tender fish and mushroom fragrance, and its juice is thick and delicious.

It is suitable for people with nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; at the same time, it is suitable for women with pregnancy edema, fetal restlessness, postpartum lack of milk; it is suitable for people with malignant tumor, lymphatic tuberculosis, lupus erythematosus, bronchial asthma, children's mumps, thromboangiitis obliterans, carbuncle and sore People with urticaria, eczema and other diseases should not eat; at the same time, Cyprinus carpio is a kind of hair, and people with excessive body Yang and sore should be careful to eat.

characteristic

It is yellow, tender fish and mushroom fragrance, and the juice is rich and delicious.

Carp, with golden scales and red tail, is lovely in shape, tender and delicious, and pure in meat. (the book of songs): "it's the carp of the river that feeds on fish.". It's Yellow River carp. According to historical records, "Confucius married in Song Dynasty and became an official. One year old and Bo Yu, Bo Yu three years old, Lu Zhao Gong to carp to Confucius. Confucius Rongjun duty, because the name said carp, word Bo fish In the Han Dynasty, there was a hymn of "just ask for rare dishes, and stew carp all over.". Su Song, a medical scientist in the Song Dynasty, listed "common carp" as "food flavor".

According to the records of the three Qin Dynasties, "Longmen Mountain is in the east of the river. Yu chiseled the mountain to break the gate for more than a mile. The Yellow River flows down from the middle of the river. There are no cars and horses on both sides of the river. Every spring, there are yellow carp coming from the sea and other rivers. It's only 72 in one year old. When they first ascended the dragon's gate, clouds and rain followed, and the sky fire burned its tail and turned it into a dragon. "

Li Bai, a poet of the Tang Dynasty, wrote a poem to Cui Shiqing: "the three foot carp of the Yellow River originally lived in Mengjin, but they didn't come back with any fish." There are few people who can turn "any fish" into a dragon, but those who can't jump the dragon's gate will suffer from the disaster of "Diane" and "violent carp". Later generations described those who failed in the imperial examination as "paying back by counting the amount".

Production method

Method 1

Make food

Fresh carp 1 g, peanut oil 100 g, wet starch 25 g, garlic 5 g, soy sauce 25 g, mushroom 15 g, cooking wine 25 g, ginger 5 g, monosodium glutamate 1 g, pepper 1 g, chili noodles 1 g, refined salt 1.5 g, sesame oil 2 g.

Production process

1. Wash the fresh carp, remove the scales and gills, cut open the abdominal section with a knife, remove the viscera, wash the blood foam, and make 5 oblique cuts on both sides.

2. After the Tricholoma matsutake is watered, wash the sediment, remove the pedicels, peel the scallions, wash them and cut them into shreds; wash the ginger, peel them and cut them into slices.

3. Put peanut oil in the pot and heat it over high heat. When the order is slightly different, fry the whole carp in the pot until it turns yellow on both sides. Then cook it with cooking wine. Then add chili noodles, shredded pine mushrooms, refined salt, soy sauce, ginger slices in turn. Bring to a boil and simmer over low heat. Then add scallion, monosodium glutamate, thicken, sesame oil, pepper and serve.

Method 2

Make food

Ingredient: a carp

Accessories: shredded ginger, garlic, rice, salt, cooking wine, vinegar, soy sauce, green and red pepper, a few ginkgo.

Features: delicious fish

Production process

1. When the ingredients are ready, start with a big fire, add proper amount of oil into the pan, and then fry the carp in the center of the pan.

2. The fish is almost fried on both sides, then pour a bowl of water into the pan, continue to cook the fish, add cooking wine, ginger and salt, and then cover the pan.

3. Put the fish directly into the plate, then sprinkle the green and red pepper and ginkgo into the fish soup in the pot, stir fry and season, and then thicken evenly.

4. Finally, pour it into the plate.

Method 3

Make food

There are 750 grams of Yellow River carp, 2 grams of monosodium glutamate, 500 grams of cooked lard, 10 grams of salt, 50 grams of soy sauce, 15 grams of sugar, 15 grams of scallion, 15 grams of Shaoxing wine, 10 grams of garlic, 30 grams of Lake powder and 10 grams of ginger.

Production process

1. First remove the scales, gills and fins of the fish, then remove the viscera by laparotomy, rinse and drain the water. Put the meat on the mound, use the knife to cover the flower knife, and marinate for a while with 25G soy sauce, 5g salt and 8g Shaoxing wine. Cut the skin of the fat pork into several pieces, and then cut them into pieces with thick match roots. Slice the ginger and garlic, and cut the scallion into 3 cm long horse ear shape.

2. Heat up the frying spoon on the fire, pour in 500g of cooked lard, when it is 80% hot, divide the salted fish into two parts (front and back) and deep fry until it is colored and decanted. Leave 25g of oil in the frying spoon, push the pig fat into the frying pan, then stir fry shallot, ginger and garlic, then add 500g of soup, 50g of soy sauce, 7g of salt, 15g of sugar, 7g of Shaoxing wine and monosodium glutamate 2 g, put the fried fish in, lower the fire and cook for 30 minutes to make the fish taste good. Then use 30 grams of starch to thicken the sauce. Put the fish into the fish plate and join it into a strip. Pour all the sauce on it and serve.

Production key

1. The fried fish should not be too old and can be shaped

2. Simmer slowly to make it tasty, thicken it thinly and thicken it with clear juice.

Method 4

Make food

A piece of carp (1.5-2 Jin of fish is the best), two ends of garlic, 5-6 pieces of ginger, 3 pieces of chives and 10 pieces of chili peppers are cut into two sections. According to personal taste, add 1 tbsp of spicy Douchi (which can be replaced by chili sauce), 2 tbsp of Douban sauce, a little salt, 1 tbsp of chicken essence, 1 tbsp of cooking wine, 2 bowls of clear water, 1 liang of pure lean meat stuffing and vegetable oil .

Production process

To control the dry water of the killed carp, it's better to prepare a clean cloth or kitchen towel, then absorb the water on the fish, heat the oil in the pot, fry the prepared fish inside until yellow, turn the fish upside down and fry it into yellow, and put the fish on the plate for use. If the skill is up to the domestic fish, it can also be put in the pot for other procedures Then put the meat in the pot to change color, put a little cooking wine, then put the bean paste and chili sauce and meat, stir well, then put ginger and whole garlic in for a minute, put the fried fish in again, add two bowls of water into the little red pepper, this can put a little salt, because the bean paste and chili sauce are salty, then put chicken powder and cover the pot When the soup is about to dry, put the fish on the plate, leave the soup in the pot, stir fry the chopped scallions in the pot twice, turn off the heat, and pour the soup on the fish. This dish is made. It seems complicated. In fact, the materials are all ready. It's very easy to make.

Method 5

Make food

Ingredient: carp

Auxiliary materials: oil, salt, soy sauce, green onion, ginger, garlic, Chinese prickly ash, soy sauce, bean paste, cooking wine, vinegar, mushroom, rock sugar, water

Production process

1. Wash the fish and cut it into two sections (because the fish is too big, you can not cut it if the fish is small or there is a big enough pot), sprinkle a little salt and cooking wine, cover it with preservative film and put it in the refrigerator for over 8 hours.

2. Take the fish out of the refrigerator and flush it with water before cooking, and wipe the water off the fish with kitchen paper. Fry in a nonstick pan until golden on both sides.

3. Prepare spices and seasonings

4. Add oil into the pan and stir fry with spices

5. Add seasoning and water to adjust the taste

6. Put in the fried fish

7. Cover and simmer for about 20 minutes

8. OK, put the fish together to serve.

Method 6

Make food

Carp (1)

Accessories: shredded ginger (appropriate), garlic rice (a little), salt (a little), cooking wine (a little), vinegar (appropriate), sauce wine (a little), Douchi (appropriate), coriander (a little), scallion (a little), red pepper (a little)

Tips:

The carp must remember to have cramps after packing, that is, the two white lines on the carp. After finishing, put them on the plate, wrap them with preservative paper, and refrigerate them for 2 to 6 hours.

Production process

1. When the ingredients are ready, start with a big fire, put some oil in the pot, then fry the carp in the center of the pot, and turn the fish over after about half a minute.

2. In about half a minute, the fish will be almost fried, then pour a bowl of water into the pot to continue to cook the fish, add cooking wine, shredded ginger and salt, and then cover the pot.

3. After one minute, add some vinegar, soy sauce, Douchi and garlic rice to the pot, and finally cut the shredded red pepper

Chinese PinYin : Hong Shao Li Yu