Dry roast carp
Dry roast carp method:
Raw materials for dry baked carp:
1 carp (about 500g), 15g mushrooms, 15g canned bamboo shoots, 5g water hair fungus, 15g cooked green beans, 3G refined salt, 10g soy sauce, 2 red and dry peppers, 12g scallion, 5g ginger, 5g garlic, 25g sugar, 15g cooking wine, 1g monosodium glutamate, 1000g soybean oil (50g consumption), 300ml chicken soup, 2G sesame (baked), 2G sesame oil.
Processing steps of dry roasted carp
1. Remove the scales and gills of carp, cut open the abdomen to remove the internal organs, wash and control the dryness, make several oblique cuts on both sides of carp body, apply soy sauce, wash the mushrooms, bamboo shoots, green onions, fungus, ginger, garlic and red pepper, cut into pieces, and cook the green beans for use.
2. Pour soybean oil into the frying pan. When it is 80% hot, add carp, fry for 3 minutes, remove, control the oil and pour out the remaining oil.
3. Put 25g soybean oil in the frying pan. When it is hot, add white sugar, stir fry, pour in chili sauce, green onion and ginger, stir fry, then put in mushrooms, bamboo shoots, agaric chips, chicken soup, salt, soy sauce and cooking wine, bring to a boil, put in fish, cover, simmer over low heat for 5 minutes, turn over the carp, let the other side absorb the juice, when the juice is thick, add monosodium glutamate and the rest of cooking wine and green beans, and then stir fry Drizzle with sesame oil and sprinkle with sesame seeds.
The characteristics of dry baked carp are as follows
The soup is thick, spicy and refreshing, and the meat is tender and soft.
Dry roast carp
Dry cooked carp is a famous dish in Pixian County, Chengdu, Sichuan Province. It tastes salty, fresh and slightly spicy, and the fish is moist. The key to dry cooked carp is to make the main material by small fire, immerse the soup into the main material, and finally make the sauce by large fire or thicken the sauce. Generally, the cooking method is to add spicy sauce diced meat. Dry cooked carp can be used to make all kinds of dishes, and the taste is excellent.
The soup is thick, spicy and refreshing, and the meat is tender and soft.
Dish name
Dry roast carp
raw material
1 carp (about 500g), 15g mushrooms, 15g canned bamboo shoots, 5g water hair fungus, 15g cooked green beans, 3G refined salt, 10g soy sauce, 2 red and dry peppers, 12g scallion, 5g ginger, 5g garlic, 25g sugar, 15g cooking wine, 1g monosodium glutamate, 1000g soybean oil (50g consumption), 300ml chicken soup, 2G sesame (baked), 2G sesame oil.
Characteristics of dishes
It's easy to cook
nutritive value
Rich in nutrition
practice
Practice 1
1. Remove the scales and gills of the carp, cut the abdomen to remove the internal organs, wash and control the dryness. Cut the sides of the carp obliquely, put on soy sauce, wash the mushrooms, bamboo shoots, green onions, fungus, ginger, garlic and red pepper, cut them into pieces, and cook the green beans.
2. Pour soybean oil into the frying pan. When it is 80% hot, add carp and fry for 3 minutes. Remove and control the oil. Pour out the remaining oil.
3. Put 25g soybean oil in the frying pan. When it is hot, add white sugar, stir fry and bring to a boil. Pour in chili sauce, green onion and ginger, stir fry. Then put in mushrooms, bamboo shoots, agaric chips, chicken soup, salt, soy sauce and cooking wine. Bring to a boil. Put in fish, cover it and simmer over low heat for 5 minutes. Turn the carp over and let the other side absorb the juice. When the juice is thick, add monosodium glutamate and the rest of cooking wine and green beans, and then stir fry Drizzle with sesame oil and sprinkle with sesame seeds.
Practice 2
Carp: 600g
Fat and lean pork 100g
A proper amount of Shaojiu, soy sauce, salt, chicken powder, pepper, scallion and ginger.
1. Clean up the fish, wipe dry the water, draw a few knives on both sides of the fish, evenly smear a little salt and pepper on the inside and outside of the fish; cut the pork into diced pieces the size of soybean.
2. Add proper amount of oil into the frying pan and heat it to 70%. Deep fry the fish until it turns yellow. Shovel up and set aside.
3. Leave a proper amount of base oil in the pot, heat it up, stir fry the diced meat, salt, scallion and ginger, cook in Shaojiu, add fish, add water and chicken powder into the soup, add soy sauce and pepper to boil, and then use low heat to heat the fish until both sides are tasty, remove and put on the plate.
4. Thicken the remaining soup with starch, sprinkle with scallion, stir fry and pour on the fish.
This dish can be made from carp, grass carp and crucian carp.
Practice 3
Raw materials: carp, pork, red pepper, fresh mushrooms, winter bamboo shoots, corn, carrots, vegetable grains, vinegar, soy sauce, garlic, ginger, green onion, green garlic
Pepper, star anise, salt, pepper, cooking wine, sugar, Pixian bean paste.
Method:
1. Wash the carp after initial processing, cut one knife at the back, neck and tail of the carp, and take out the fishy line from the neck with a little pat;
2. Draw several knives on both sides of the carp and marinate it with salt, pepper and cooking wine;
3. Dice red pepper, pork, mushroom, bamboo shoot, scallion, garlic, ginger and Pixian bean paste;
4. Heat the pan and add the oil. When the oil is 50% hot, drain the water from the carp. Don't turn it over until it is golden on both sides. Remove the oil;
5. Another pot to do hot pot put a little oil stir onion, ginger, garlic;
6. Then add pepper, large, diced meat stir fry;
7. Pour in Pixian chili sauce and stir fry to get red oil and fragrance;
8. Pour in the diced bamboo shoots, stir fry slightly, and add the Fried Carp;
9. Cook a little cooking wine, vinegar and soy sauce, pour in boiling water and simmer;
10. Turn the pot to low heat, add sugar and salt for seasoning, and pour sauce on the fish with a spoon;
11. Reduce the heat and simmer for 10 minutes, turn over and cook for 10 minutes;
12. Sprinkle in the vegetable grains to collect the juice;
13. In order to keep the fish intact and fresh, the fish can be fished out and put into the plate;
14. The juice in the pot can be dried over high heat, or it can be thickened with starch to collect the juice. Pour the tail hot oil on the stewed fish and sprinkle with garlic powder.
Practice 4
Raw materials: carp, onion, ginger, garlic, mushroom, dried pepper, cooking wine, soy sauce, soy sauce, sugar, vinegar.
Method:
1. Fresh carp, clean up, straight on both sides of 3, 4 knife, not too deep.
2. Scallion, ginger, garlic, water mushroom 4, chopped, dry pepper 2, spare.
3. Heat up the frying pan, pour more oil, heat up, pat the fish evenly with dry powder, put in the pan, fry until both sides are scorched, and set aside.
4. Add onion, ginger, garlic, mushroom powder and dried pepper in the base oil, stir fry until fragrant, add cooking wine, proper amount of soy sauce and soy sauce, stir well, push in carp, add water, don't miss fish, add about 3 teaspoons of sugar, bring the soup to a boil, and simmer over medium heat for about 15 minutes.
5. Add salt, bring to a boil over high heat, turn to low heat, put the fish on a medium plate, take out the soup in the pot, don't mix with other ingredients, heat over high heat, thicken properly, cook until thick, oily and bubbling, pour with sesame oil and vinegar, mix well and pour evenly over the fish.
Longitude: 104.06573486
Latitude: 30.65946198
Dry roast carp