Braised crucian carp with Scallion

Braised crucian carp with Scallion

Raw materials used for making braised crucian carp with Scallion:

2 Carassius auratus (about 400g); 50g minced pork; 1 scallion; 1 small piece of ginger; 6 cloves of garlic; 3 dried peppers; proper amount of starch

Seasoning used to cook crucian carp with Scallion:

30 g edible oil, 1 / 2 tbsp sesame oil (15 g), 3 tbsp soy sauce (9 g), 10 tbsp soup (300 g), 1 tbsp cooking wine (30 g), 1 tbsp vinegar (3 G), 1 tbsp refined salt (3 G), 2 tbsp sugar (6 G)

Processing steps of braised crucian carp with Scallion:

1. Kill and wash the crucian carp, draw a flower knife on both sides of the fish, apply a layer of cooking wine, refined salt and soy sauce; wash and cut the green onion, ginger, garlic and pepper;

2. Heat the frying pan over high fire, add oil, fry the crucian carp until both sides are slightly yellow, and remove;

3. Leave a small amount of oil in the pot, add minced chilli, minced meat, minced ginger and minced garlic, stir fry slightly, add crucian carp, add wine, soy sauce, refined salt, sugar and broth, bring to a boil, turn to low heat to cook the fish, and put into the plate;

4. Put the frying pan on the high fire, thicken the soup with starch, pour in vinegar and sesame oil, sprinkle with scallion, and pour on the fish.

Soup method: 300g lean pork, 300g spareribs, 150g ham, 40g shrimps, 1 large piece of ginger, 1 large material, 1 tangerine peel, and proper amount of water. Boil it into a large bowl of soup over low heat and filter the dregs with gauze. )

The characteristics of braised crucian carp with Scallion are as follows

The fish is fresh and tender, red and crisp.

Do scallion roast crucian carp need to pay attention to:

The time of stewing should be a little longer after reducing the heat, so as to make the crucian carp tasty.

Braised crucian carp with Scallion

Braised crucian carp with scallion is a famous traditional dish in Sichuan Province. The fish is tender, red and crisp. Crucian carp is rich in fat seeds and tastes delicious. It can be braised in brown sauce, boiled in soup or stewed in clear soup. It is rich in nutrition and contains a lot of protein. Crucian carp is very suitable for office workers. If you stay in an air-conditioned room for a long time, you will easily feel tired and dry. Eating more crucian carp can not only make your skin elastic, but also relieve pressure and improve sleep quality.

Here the onion needs a larger amount, not only to play the role of deodorization, but also need its aroma. Wait until the scallion fried out flavor, then add fish cooking, so taste better.

name

Braised crucian carp with Scallion

Cuisine

Sichuan cuisine

Manufacturing materials

Ingredient: 250g crucian carp

Accessories: scallion 150g

Seasoning: ginger 10 g, cooking wine 25 g, soy sauce 15 g, salt 4 g, sugar 30 g, vinegar 20 g, monosodium glutamate 1 g, starch (PEA) 15 G

Production technology

Practice 1

1. Clean the crucian carp, apply a small amount of cooking wine and salt on the fish and marinate for about 10 minutes;

2. Cut scallion into sections;

3. Pour proper amount of oil into the pan and fry the fish until it is seven minutes hot. Then use a low heat to fry the fish until it is crisp outside and cooked inside. When it is golden, remove it and drain the oil;

4. Deep fry the scallion with the remaining oil until golden yellow, then remove it;

5. Prepare another pot, add a small amount of oil, fry the sugar to yellow, add cooking wine, vinegar, soy sauce, ginger, salt and soup, bring to a boil; at this time, add fish and scallion, cook over low heat for 10-15 minutes, add monosodium glutamate when the sauce turns thick, and thicken with wet starch.

Practice 2

Ingredients: 500g crucian carp, 250g shallot, 3 slices ginger, 4 tbsp soy sauce

*2 tbsp Shaojiu * 3 tbsp sugar * 1 tbsp vinegar * 1 tbsp sesame oil.

Production method:

1. Clean up the crucian carp, draw fine lines on both sides of the fish with a knife, marinate the fish with 1 tbsp Shaojiu and a little salt for a while, and cut the scallion into large sections.

2. Heat the crucian carp with proper amount of oil in the pan. Fry the crucian carp until both sides are slightly yellow. Stir fry the scallion and ginger slices. Add cooking wine. Add soy sauce, sugar and proper amount of water. Bring to a boil. Turn to low heat and slowly cook until the juice is dry. Finally, pour vinegar and sesame oil over the pan.

Dawnrain: this dish is made of fresh crucian carp. When making lines on both sides of the fish, don't go too deep, otherwise the fish will be fried. In addition, don't use northern scallions, which will affect the taste of the dish.

Practice 3

raw material

Crucian carp, scallion (a handful), ginger, Huadiao wine, soy sauce, soy sauce, sugar.

get ready

1. The scallions were cleaned and dried;

2. Slice ginger.

practice

1. Take part of the onion into the belly of crucian carp;

2. Heat the oil in the pan, saute the ginger slices until fragrant, add the fish, fry them on both sides, and remove;

3. Heat the oil in the pan and fry with Scallion until fragrant;

4. Add fish;

5. Add appropriate amount of Huadiao wine;

6. Add proper amount of raw and old soy sauce;

7. Add appropriate amount of sugar;

8. Add proper amount of water (about 1 / 2 of the ingredients), bring to a boil, turn to low heat and simmer until the soup is thick.

antic

1. The onion here needs a large amount, not only to play the role of deodorization, but also needs its aroma;

2. Wait until the scallion fried flavor, and then add fish cooking, so the taste is better;

3. After adding water, don't turn the fish. When the soup boils, it will submerge to the surface. Then use a spoon to scoop up some soup from time to time, and the fish can maintain its complete shape.

Practice 4

Ingredients: 2 crucian carp (about 400g), 50g minced pork, 1 chive, 1 ginger, 6 garlic petals, 3 dried peppers, proper amount of starch,

Seasoning:

30 g edible oil, 1 / 2 tbsp sesame oil, 3 tbsp soy sauce, 10 tbsp soup, 1 tbsp cooking wine, 1 tbsp vinegar, 1 tbsp refined salt, 2 tbsp sugar,

Method:

1. Kill and wash the crucian carp, draw a knife on both sides of the fish, and apply a layer of cooking wine, refined salt and soy sauce,

2. Wash and cut green onion, ginger, garlic and pepper,

3. Heat the frying pan over high heat, add oil, heat up, fry the crucian carp until both sides are slightly yellow, and remove,

4. Leave a small amount of oil in the pot, add minced pepper, minced meat, minced ginger and minced garlic, stir fry slightly, add crucian carp, add wine, soy sauce, refined salt, sugar and broth, bring to a boil, turn the heat down to cook the fish, and put it into the plate,

5. Put the frying pan on the high fire, thicken the soup with starch, pour in vinegar and sesame oil, sprinkle with scallion, and pour on the fish.

characteristic:

The fish is fresh and tender, red and crisp.

Chef one touch:

The time of stewing should be a little longer after reducing the heat, so as to make the crucian carp tasty.

dietary nutrition

Crucian carp: crucian carp has the functions of Invigorating Qi and spleen, eliminating stomach yin, diuresis and detumescence, clearing heat and detoxification, and has the effect of reducing cholesterol; crucian carp can treat aphthous ulcer, ascites, water emulsion and other diseases, often eat crucian carp, can prevent hypertension, arteriosclerosis, coronary heart disease, more suitable for obese people.

Green onion: green onion is a kind of health preserving seasoning for warming Yang Qi. As a seasoning, the main function of green onion is to remove the greasy and thick flavors such as meat, fishy and mutton, as well as the peculiar smell in dishes, and to produce special fragrance and strong bactericidal effect. Medical circles believe that onion can reduce cholesterol and prevent respiratory and intestinal infectious diseases. Eating onion often also has a certain brain strengthening effect. Allicin extracted from Allium fistulosum has good curative effect on cardiovascular sclerosis, and can enhance the solubility of fibrin and reduce blood lipid.

The recipe is complementary

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

Scallion: scallion should not be eaten with honey, jujube and dog meat;

Onion and honey can not be eaten together, otherwise it is easy to cause dysentery.

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