Thawing crucian carp(chai dong ji yu )

Methods of removing frozen crucian carp:

Raw materials used for thawing crucian carp:

Two river crucian carp (weighing about 600 grams), 15 grams of Shaojiu, 1 gram of Congjie, 1 gram of ginger, 60 grams of soy sauce, 25 grams of sugar, 2 grams of monosodium glutamate, 5 grams of refined salt and 75 grams of vegetable oil.

The process of removing frozen crucian carp is as follows

1. Remove the scales, gills and viscera of crucian carp, wash and drain them, soak them in a little Shaojiu and 10g soy sauce for 20 minutes and take them out.

2. Stir fry the fish in a frying pan over a high heat, heat it with vegetable oil, fry the crucian carp until both sides are yellow, add onion and ginger, add about 200 grams of Shaojiu, refined salt, soy sauce, sugar, monosodium glutamate and water, cover the pan, bring it to a boil over a high heat, and then bring it to a low heat for six or seven minutes until the fish is mature.

3. Take out the crucian carp with a spatula, pour the fish soup into a bowl for use, cut off the head of the fish with a knife, remove the tail (about 5cm long), and then extend the tip of the knife into the belly of the fish to cut the fish, turn over the upper piece of fish, remove the big bone of the back, then remove the ribs, and pick up the small bone of the back, and then close the upper piece of fish to the original state, and keep the head and tail of the fish

The characteristics of thawed crucian carp are as follows

Beautiful shape, fresh and tender fish, cool and palatable, summer cuisine.

When making frozen crucian carp, you should pay attention to:

We should master the fire. When the fish is cut off, the bone is removed to keep the fish in its original state. If it is too cooked, the fish is crisp and not easy to be boned. The original soup and marinade should be well watered to make the fish taste better.

Thawing crucian carp

Thawed crucian carp is a famous local dish in Jiangsu Province, belonging to the Jiangsu cuisine. This dish is beautiful in shape, fresh and tender in fish, cool and delicious in summer.

Crucian carp, also known as minnow, also known as Xi tou, is an animal of Cyprinidae, which is produced all over the country. Crucian carp, commonly known as crucian carp melon seeds, tastes delicious and tender. It is nutritious, with more protein and less fat. It is fresh but not greasy and slightly sweet;

Introduction to menu

Dish name

Thawing crucian carp

Cuisine

Jiangsu cuisine

characteristic

Beautiful shape, fresh and tender fish, cool and palatable, summer cuisine.

Production method

raw material

Two river crucian carp (weighing about 600 grams), 15 grams of Shaojiu, 1 gram of Congjie, 1 gram of ginger, 60 grams of soy sauce, 25 grams of sugar, 2 grams of monosodium glutamate, 5 grams of refined salt and 75 grams of vegetable oil.

Production process

1. Remove scales, gills and viscera of crucian carp, wash and drain, soak with a little Shaojiu and 10 g soy sauce for 20 minutes and take out.

2. Fry the crucian carp until both sides are yellow. Add onion and ginger. Cook Shaoxing wine. Add refined salt and soy sauce. White sugar, monosodium glutamate and water about 200 grams, cover the pot, first in the fire on the boil, and then end to a small fire on the fire for six or seven minutes, until the fish mature.

3. Remove the head of the fish with a knife, and then remove the tail (about 5 cm in length). Then extend the tip of the knife into the belly of the fish to cut the fish. Turn over the upper part of the fish. First remove the big bone of the back, then remove the ribs, and pick up the small bone of the back. Then close the upper part of the fish to the original state, and keep the head and tail of the fish From the appearance, it is still two whole fish. Remove the fish into the deep fish plate, pour in the soup of cooking fish, cool it in the air, freeze it in the refrigerator, and then take it out for consumption.

Ingredients: 2 Carassius auratus (weighing about 600g), 15g Shaojiu, 1g Congjie, 1g ginger, 60g soy sauce, 25g sugar, 2G monosodium glutamate, 5g refined salt, 75g vegetable oil.

Tips

We should master the fire. When the fish is cut off, the bone is removed to keep the fish in its original state. If it is too cooked, the fish is crisp and not easy to be boned. The original soup and marinade should be well watered to make the fish taste better.

Dietary taboos

It can be eaten by the general population

Crucian carp: crucian carp should not be eaten with garlic, sugar, mustard, sea cucumber, honey, pig liver, chicken, pheasant meat, venison, Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish.

It is suitable for people with chronic nephritis, edema, liver cirrhosis, ascites, malnutrition and edema; suitable for people with lack of postpartum milk of pregnant women; suitable for people with weak spleen and stomach and poor diet; suitable for children with early measles, or those with slow transmission of measles; suitable for people with hemorrhoids and chronic dysentery;

Cold fever period should not eat more.

Characteristics of dishes

It is salty, fresh, slightly spicy and sour, and tastes cool and delicious.

Brief introduction and nutritional value of Carassius auratus

It is a kind of fish with strong adaptability. It lives in rivers, lakes, ponds and canals, especially in shallow lakes and ponds where there are many aquatic plants. Crucian carp is produced in all seasons, but the fattest is from February to April and from August to December. Crucian carp is flat and tall, small, dark on the back and light on the abdomen. Its body color varies from place of origin. It is mostly black with metallic luster. It does not need to be on the mouth. Its scales are small. The shape of its fins is the same as that of carp. Carassius auratus is tender and delicious with high nutritional value, but its spines are small and numerous.

Carassius auratus contains high-quality, complete and easy to digest and absorb protein, which is a good source of protein for patients with liver and kidney diseases, cardiovascular and cerebrovascular diseases. Regular eating can enhance the ability of disease resistance. Patients with hepatitis, nephritis, hypertension, heart disease, chronic bronchitis and other diseases can often eat it;

Crucian carp has the functions of invigorating the spleen and removing dampness, harmonizing the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi, and has a good tonic effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes;

Crucian carp is tender and delicious. It can be used as porridge, soup, vegetables and snacks. Especially suitable for soup, crucian carp soup is not only delicious, but also has a strong tonic effect. It is very suitable for the elderly and the weak after the disease, especially for pregnant women.

Carassius auratus is sweet in taste and flat in nature. It enters the channels of spleen, stomach and large intestine. It has the functions of invigorating spleen, appetizing stomach, benefiting qi, benefiting water, dredging milk and removing dampness.

How to make crucian carp

Fish cutting method:

1. Fish meat is fine, short fiber, and easy to break. When cutting fish, the skin should be downward, the knife edge should be inclined in, and it is best to cut along the fishbone, which is more clean and neat;

2. There is a layer of mucus on the skin of fish, which is very slippery, so it's not easy to cut. If you put your hand in salt water for a while, you won't slip.

The skill of selecting crucian carp

The selection of live crucian carp depends on whether its scales and fins are complete and its body surface is non-invasive; the best fish is the one with blue and gray body color and strong body shape.

Methods to distinguish male from female:

First, the male fish is of a long body shape, while the female fish is round. You can also squeeze the anus of the fish, and the roe is the female fish, and the white emulsion is the male fish.

Second, look at the fins of the fish. Misgurnus anguillicaudatus, female's pectoral fin end is round blunt, but male is pointed.

Third, the size and shape of the fish. Crucian carp, the same origin of the female fish of the same age is always larger than the male.

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