sweat and sour carp(tang cu li yu )

Sweet and sour carp method:

Raw materials for making sweet and sour carp

There are 750 grams of carp, 200 grams of sugar, 10 grams of soy sauce and cooking wine, 2 grams of green onion and ginger, 120 grams of vinegar, 3 grams of minced garlic and refined salt, 100 grams of trial starch, 300 grams of clear soup and 1500 grams of peanut oil

Processing steps of sweet and sour carp

1. Carp to Lin, viscera, two gills, on both sides of the body every 2.5 cm straight back oblique into a knife, lift the tail to make the knife open, cooking wine, salt sprinkled into the knife slightly salted

2. Soup, soy sauce, cooking wine, vinegar, sugar, salt, wet starch into sauce

3. Sprinkle wet starch on the edge of the knife and deep fry in 70% hot oil until the skin hardens. Soak in low heat for 3 minutes, then deep fry in high heat until golden. Take out the plate and loosen the fish by hand

4. Fry the scallion, sauce and garlic in a pot to make a good smell. Pour in the sauce. When the sauce is bubbling, pour the boiling oil of fried fish into the sauce. Stir fry the sauce and pour it on the fish quickly.

Flavor characteristics:

Traditional Shandong cuisine. This dish comes from Luokou Town, Huanghe wharf, Jinan, Shandong Province. It is made of Huanghe carp, fried and fried.

sweat and sour carp

Sweet and sour carp is a famous traditional dish made of carp in Jinan, Shandong Province, which is one of the representative dishes of Shandong cuisine

It is golden in color, scorched outside and tender inside, sweet and sour, fragrant and delicious.

Historical origin

"The book of songs" contains: do not eat its fish, will River carp. "Ji'nan Fu Zhi" has a long history of "carp of the Yellow River, crab of Nanyang, and into recipes". According to these historical data, it is inferred that as early as 3000 years ago, the Yellow River carp has become a famous food.

It is said that this dish first originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. In Henan, sweet and sour fried fish, carp baked noodles and other dishes were formed. According to the records of menghualu in Tokyo, carp baked noodles were popular in the market during the Northern Song Dynasty. The color of fish is jujube red, soft, tender and delicious; the baked noodles are as thin as hair, fluffy and crisp.

Production method

Practice 1

Ingredients: 750 grams of carp, 200 grams of sugar, 10 grams of soy sauce and cooking wine, 300 grams of clear soup, 1500 grams of peanut oil, 2 grams of green onion and ginger, 120 grams of vinegar, 3 grams of garlic and refined salt, 100 grams of wet starch.

Steps:

1. Remove the scales, viscera and gills of the carp, straight the fish every 2.5cm on both sides of the body, then slant the fish back into a turning knife, lift the fish tail to open the knife edge, and sprinkle cooking wine and refined salt into the knife edge to marinate slightly;

2. The effect of clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch on the sauce was studied;

3. Sprinkle wet starch on the edge of the knife, deep fry it in 70% hot oil until the skin hardens, soak it in low heat for 3 minutes, then deep fry it in high heat until golden yellow, take out the shaker and loosen the fish by hand;

4. Fry the green onion, ginger and garlic in the pot to make the flavor, then pour in the right sauce. When foaming, use the boiling oil of fried fish to pour into the sauce, stir fry it slightly, and quickly burn it on the fish.

Practice 2

Ingredients: 1 carp (about 750 grams), 1 egg, 15 grams of flour, 75 grams of starch, 1000 grams of vegetable oil (about 100 grams), 75 grams of sugar, 4 grams of salt, 2 grams of monosodium glutamate, 15 grams of ginger, green onion, fresh red pepper and soy sauce, 40 grams of vinegar and wet starch.

Steps:

1. Smash half of the onion and ginger, then use cooking wine to get the onion and ginger wine juice, cut the other half of the ginger into shreds and onion sections, remove the pedicels and seeds of the fresh red pepper, wash and cut into shreds;

2. Knock the eggs into the bowl, add flour, dry starch and appropriate amount of water to make the whole egg paste;

3. Remove the scales, gills and fins of live carp, open the mouth, remove the internal organs and wash them. Every 0.5cm on the back of the fish, put peony knife on both sides evenly, and lift the fish's tail upside down. The fish meat on both sides can be rolled down from the tail. Marinate the fish with salt, monosodium glutamate, onion and ginger wine for 20 minutes;

4. Put the clean pan on a high heat, heat the oil to 70% heat, then put the carp wrapped in the whole egg paste into the pan with one hand and the other hand, and fry it gently. Then turn the edge, put all the fish into the pan, fry it into light yellow and take it out. When the oil temperature rises to 80% heat, fry the fish into the pan again to golden yellow, pour it into the colander to drain the oil. Then put the fish in the pan, wrap the fish in a clean wet towel and pinch it tightly The sternal spines of the fish should be separated from the spine, but the shape of the fish should be kept intact;

5. Leave a little oil in the pot, add shredded ginger, shredded red pepper, sugar, soy sauce, vinegar and proper amount of water to boil, dilute and thicken with wet starch, when the sweet and sour sauce is thick, pour boiling oil into the pot, sprinkle scallion, pour sesame oil, and pour sweet and sour sauce on the fried fish.

Practice 3

Ingredients: 550 grams of carp, 60 grams of vegetable grains, appropriate amount of broccoli, 60 grams of flour, 100 grams of water, 40 grams of sugar, 50 grams of vinegar, 30 grams of soy sauce, 20 grams of cooking wine, 3 grams of salt, 30 grams of tomato sauce, 30 grams of starch, 5 grams of ginger, 5 grams of green onion, 5 grams of garlic.

Steps:

1. Blanch broccoli in boiling water for standby;

2. After the carp is cleaned up, remove the fishy tendons on both sides. Tilt the knife 45 degrees to evenly slice the fish. Marinate with cooking wine and salt for 30 minutes;

3. Mix 100g of water, 60g of flour and 30 of starch, and mix well;

4. Put in the pickled carp. Hang the paste on the whole fish and remove the extra paste by hand;

5. Pour a large amount of oil into the pot, heat it, put in the fish, and stand up the fish head with a shovel for a few minutes. Then, it is fried in a pot to make golden yellow;

6. Add 80g water, 50g vinegar, 40g sugar, 30g soy sauce and 20g cooking wine to boil. Pour in onion, ginger and garlic. Boil it. Sift out the onion, ginger and garlic. Pour in the ketchup. Pour in diced vegetables. Mix well. Bring to a boil, add some salt and remove from the pan;

7. Pour it on the carp.

Practice 4

Ingredients: carp, starch, flour, tomato sauce, salt, water, vinegar, sugar, pepper, soy sauce, cooking wine, garlic, onion, ginger.

Steps:

1. After the carp is cleaned up, drain the water, and cut 2.5cm on both sides of the fish. First, cut 1cm vertically, then 2cm horizontally;

2. Marinate with pepper, soy sauce and a little salt;

3. Mix soy sauce, sugar, vinegar, cooking wine, tomato sauce and water into sweet and sour juice for use. Starch and flour are mixed into paste and evenly spread on the salted fish;

4. Heat the oil to 70% heat, lift the fish's tail and fry the fish's head in oil. Then scoop the oil on the fish and slowly put the fish into the oil pan when the batter solidifies;

5. When the fish is deep fried to golden color, take out the oil and put it into the plate for use;

6. Leave a little oil in the frying pan, add scallion, ginger and garlic, saute until fragrant, and then pour in the sauce. Add a little wet starch to thicken it. Pour it on the fish.

Practice 5

Ingredients: carp, cooking wine, salt, monosodium glutamate, white vinegar, pepper, green onion and ginger, tomato sauce and raw meal.

Steps:

1. Process the carp (remember to draw white muscle) and put peony knife on both sides of the carp;

2. Marinate the fish with cooking wine, salt, monosodium glutamate, white vinegar, pepper, onion and ginger for about 10 minutes;

3. Wipe the salted fish dry with dry cloth, then hang the water powder paste, and fry it in 80% hot oil pan until golden and crisp;

4. Mix sweet and sour juice. Add oil into the pan, add tomato sauce, sugar, monosodium glutamate, white vinegar and water, stir, and add a little raw powder;

5. Put the fried fish on the plate and pour the sweet and sour sauce.

Characteristics of dishes

Sweet and sour carp is usually made of Yellow River carp, fried and fried. As a dish, the fish is tender inside and scorched outside, with sweet and sour taste.

Nutritional efficacy

Carp contains protein, VA, VE, VB and other vitamins, in addition to rich in potassium, sodium, phosphorus, calcium, iodine and other mineral elements. The main effects are: it can treat children's jaundice, has good curative effect on children's diarrhea; it can supplement a variety of vitamins and proteins, promote digestion and absorption, enhance resistance; it has certain curative effect on chest tightness, abdominal distension and other diseases; it is conducive to remove the cold in the body, improve immunity; it can prevent arteriosclerosis, coronary heart disease, but also prolong life; it is conducive to maternal milk.

Taboo group

People suffering from lymphoid tuberculosis, bronchial asthma, malignant tumor, urticaria, skin eczema and other diseases should avoid eating carp; because carp is hair, people with irritability and sore should also be careful to eat carp. In addition, carp should not be eaten with mung beans, taro, licorice, pumpkin, Schizonepeta tenuifolia, red beans, chicken, pig liver, dog meat, beef and mutton, or with cinnabar.

White sugar is a kind of pure thermal energy material, which contains high calories, but lacks vitamins, minerals, protein and other nutrients. In addition to causing obesity, it also stimulates the brain to release dopamine, making people addicted. In addition, often eat sweets, the skin is prone to acne, seborrheic dermatitis and other problems.

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Chinese PinYin : Tang Cu Li Yu