After autumn, the weather is getting cooler every day! Our bodies feel incredibly comfortable. As the saying goes: “one summer without disease and three points of deficiency”, summer sweating leads to a lot of loss of nutrients in our body, autumn is the season of supplementation! On September 1st, Yantai passed the fishing ban, and the fish are now nutritious and fatty after several months of growth! As the saying goes: “It is better to swim in the water than to eat those who run on the ground”. Fish is a low-fat and high-protein delicacy, eating fish is better than eating chicken, duck and pork, today I will share with you the delicious method of carp, let’s see how I make it.
Carp is a common ingredient on the table of ordinary people, and it is a dish at the end of the table, which means “more than every year”. Carp is very nutritious, containing protein, vitamins, a variety of minerals, lecithin and other nutrients needed by the human body. Eating more carp can not only supplement nutrition, but also strengthen the brain and intelligence, reduce cholesterol and other benefits. It is a good ingredient for “sticking autumn fat”, it’s a pity not to know how to eat it. There are many ways to do carp, stew, frying, steaming, etc., today I will share with you this delicious method, many people do not do well, generally only restaurant chefs can do well “sweet and sour carp”. Let’s do it with me and learn that you are a chef.
Sweet and sour carp is delicious in 3 key steps, 1: remove the fishy taste and hang the paste. 2: If you want the carp to be charred and crispy, be sure to fry it to moisture. 3: The sweet and sour sauce should be sweet and sour, and the color is bright red, which makes people have an appetite when they look at it.
[Specific production steps] 1: When buying carp, you must buy fresh carp, now we buy good carp, the merchant will help you deal with it, but the treated carp must not look dirty let the merchant wash you and then go home to do, because the killed carp is not delicious after being stained with raw water, must be freshly washed, the key when washing is to scrape off the black film in the stomach, and the mucus on the fish, which is the source of fishy gas. After washing, cut a knife on the back of the fish for easy taste. Add salt, green onion, ginger slices, oyster sauce, pepper, five-spice powder, cooking wine (white wine) and spread evenly, including the inside of the fish belly, at the cut of the flower knife, and marinate for more than 10 minutes.
2: Next we mix the crispy paste, this is very simple, first beat 2 eggs in 2 bowls of water, stir and add salt, alkali noodles (crispy effect), pour 1 spoon of flour, 1 spoon of starch and stir evenly, when there are no dry flour particles, pour an appropriate amount of peanut oil to lock in the moisture, so that the fried crispy paste is bright and crispy. Just adjust to yogurt paste. Put in the marinated carp, let the fish body evenly stick to the batter, including the belly, the incision, are sticky evenly, if you want to eat crispy paste, do not hang too thick. If you want to look good and look good, let the carp pat a layer of dry flour all over the body, and then put it in the crispy paste and stick it evenly, so that the paste is thicker and better.
3: When the oil temperature in the pot is 6 to hot, we hold the head and tail of the carp, do not rush to put it in, fry until the carp comes out of a shape, and then start frying the fish head, the fish head cooks slowly. It should be noted here that when the fish is just put into the oil pan, the oil temperature must be high, because the first fried fish has a lot of moisture, and only a high oil temperature can make it set quickly, and the crispy paste does not fall.
4: When frying fish, we use a spoon to continuously pour hot oil on the fish that cannot be fried, so that it is heated evenly and does not appear sandwiched. When the carp is fried to a fixed shape, turn off the heat, slowly fry until golden on both sides, the tail of the fish is cocked, and the fish bones can still be seen at the incision on the back of the fish, we fish out, raise the oil temperature to 6 to heat again, and put the carp to re-fry once, so that it is more crispy to eat. When you can smell the rich fragrance, knock it with a colander to have a very crisp sound, and the crispy paste at this time bites into a crispy mouthful! Remove and put on a plate for later use
5: The fish is fried, we pour out the oil of the fried fish to filter it well, and brush the oil pan again, of course, if you feel that the oil of the fried fish is very clean, this step can be omitted. Start the pot and heat the oil, add the minced garlic cut in advance, stir-fry the minced ginger, burst the aroma and pour 1 spoonful of white sugar, 1 spoonful of tomato paste, a spoonful of vinegar, a little salt, stir well, low heat (the sweet and sour sauce is easy to be bitter) slowly boil the sweet and sour sauce until frothy, pour a little starch water and stir evenly, the soup is viscous Add an appropriate amount of sesame oil (flavor and brightening) and stir evenly, pour it on the fried carp with a spoon, add coriander segments to garnish, a delicious sweet and sour carp is ready, sweet and sour, Scorched on the outside and tender on the inside! The more you eat, the more addictive you get!
