Carp in white sauce

How to make white sauce carp

Raw materials for making white sauce carp

One fresh carp about 450g cooked ham 50g winter bamboo shoots 50g mushrooms 50g cucumber 50g ginger 15g scallion 35g refined salt 5g cooking wine 15g pepper 3G monosodium glutamate 3G water soybean powder 15g lard 50g lard 100g fresh soup

Processing steps of white sauce carp:

1. Cure the carp, blanch it in a boiling water pan, remove the skin and impurities, cut several knives on both sides of the fish, then marinate it with some ginger, onion, refined salt, pepper and cooking wine for 20 minutes, slice the cooked ham, slice the asparagus shoots, mushrooms and cucumbers, and blanch them in a boiling water pan.

2. Remove the ginger and onion from the pickled carp, cover it with lard oil, steam it in the cage, remove the lard oil, put the fish in a plate, and keep warm for use.

3. Put the frying pan on the fire, heat the lard, stir fry the ginger slices and scallions, then add the fresh soup. After boiling, remove the ginger and scallions. Add the cooked ham, winter bamboo shoots, mushrooms, cucumber, salt, pepper, cooking wine, monosodium glutamate. After cooking, thicken them with soybean flour, and pour them on the carp plate.

characteristic:

Carp in white sauce

Carp in white sauce is a meat dish with carp as raw material. This dish is made of white sauce and ingredients, which is poured on the steamed carp, so it is called carp in white sauce.

Materials used

There are 750 grams of live carp, 50 grams of cooked ham, 50 grams of cooked bamboo shoots, 50 grams of mushrooms, 50 grams of cucumber skin, 15 grams of ginger, 20 grams of green onion, 10 grams of refined salt, 15 grams of cooking wine, 2 grams of pepper, 2 grams of monosodium glutamate, 100 grams of lard, 50 grams of chemical lard, 30 grams of water soybean powder, and a proper amount of clear soup.

Making method

① Clean the carp, scald it with boiling water, put it into warm water, then take it out, remove the skin and impurities, and cut 5 knives on each side.

② Put the fish with cooking wine, salt, pepper, monosodium glutamate, ginger and scallion on the fish, cover with a layer of net oil, marinate for 1 hour, steam the fish in the cage, remove the net oil, ginger and scallion, and put them into another plate.

③ Ham, bamboo shoots, mushrooms, cucumber skin, respectively, cut into 3.3 cm pieces. Blanch the cucumber skin in boiling water and cool it in clear water.

④ Heat up the oil in the pan, stir fry ginger and scallion to make the flavor, add the soup to boil slightly, remove ginger and scallion, add ham, bamboo shoots, mushrooms, cucumber skin, lard, add salt, cooking wine and monosodium glutamate, taste the good taste, thicken the water with soybean flour, and pour it on the fish.

characteristic

Bright color, tender fish, a variety of ingredients, light and refreshing. It's best to taste this dish after eating spicy food. It is delicious in summer and can be used for dinner or family hospitality.

Longitude: 104.06573486

Latitude: 30.65946198