Sweet and sour carp
Ingredients: carp, corn starch, flour, ginger, garlic, green onion, white vinegar, soy sauce, salt, sugar, cooking wine
Today to make a home-cooked sweet and sour carp, first, go to the fish pond to catch a fresh carp, slaughter and wash, remove the scales, remove the gills, remove the internal organs.
First change the straight knife to the fish bone, and then the oblique knife is changed, and the fish fillet is pulled up and cut a few knives to make the fish more flavorful. The width of each knife is mastered at two finger widths.
The two sides of the carp are changed to knives in turn. Carp knife change is very critical, the normal outer eight knives inside is five knives, I only changed five knives. Because, today the fish is a bit small.
Take a pot and add shallots, ginger, cooking wine, salt, add carp, scratch and mix to make the fish more flavorful.
Next, adjust the paste. Beat one egg yolk, two handfuls of cornstarch, a handful of flour, and a spoonful of water in the pot. Stir well in one direction.
Add one scoop of soybean oil. This paste cannot be too thin or too thick.
The first step of the fried sweet and sour fish should be paid attention to, first shoot a layer of starch, and each part must be photographed.
Prepare a bamboo skewer and prop up the fish belly to fix it.
Let's hang the carp paste. Hanging paste is very important, each part of the fish meat should be hung to, pay attention to the paste not to hang too thick. Lift the carp up and let the hanging paste flow for a while, so that the paste attached to the carp will be even.
Heat the oil. Burn until 70% of the oil temperature, hold the head and tail of the carp with both hands, slowly put it into the pot, fry the other side first, fry it well, turn it over and fry it, so that the fish does not stick to the pot.
At this time, pay attention to the method of frying sweet and sour fish, the head and tail must be pinched, and then let go after setting.
The shape of the fried sweet and sour fish is crucial, to be fried to the end.
The oil temperature should not be too high, and it can be fried over medium or low heat. Fry until golden brown on both sides and remove from the plate.
Next boil a sweet and sour sauce. Stir-fry ginger and minced garlic in a pot with a little oil. Add a spoonful of white vinegar, a pinch of soy sauce, a spoonful of sugar and a pinch of salt. After opening the pot, the wet starch is hooked, this mustard can not be hooked too thin, the pot is drizzled with a little hot oil for fried fish, and the sweet and sour sauce is boiled.
Finally pour the juice and this old-fashioned sweet and sour carp is ready. The taste is sweet and sour, crisp, meaning: fish leaping dragon gate, more than every year.
Butterflyfish
Ingredients: yellow croaker, green onion, ginger, cooking wine, salt, white vinegar, potato starch, tomato paste, orange juice, sugar, corn starch
Make a dish with yellow croaker today, butterfly fish. Come, do it with me. First of all, choose a fresh yellow croaker, remove the scales, remove the gills, and remove the internal organs.
First change the tail meat of the fish, do not change the fish bone, open the fish fillet along the fish bone, this side is changed, turn over and then change the other side, and completely remove the fish meat. The fish bone is not needed, and it is cut off with scissors.
Sliced fish, there is a layer of black film on the abdomen must be removed, otherwise it will be very fishy, please remember.
Let's change the knife. Start by changing the knife from the head to the width of the chopsticks. The meat of the yellow croaker is delicate and tender, and the knife should be sharp when changing the knife, and the technique should be even and careful, and the knife should be lightly removed to avoid crushing. On the other hand, the fish is changed into strips in the same way.
The change is like this picture.
Add a pot of yellow croaker and marinate with green onion, ginger, cooking wine and a little salt.
Pickled fish shoot potato starch, every crevice should be photographed.
Take a larger plate, put in the yellow croaker with a changed knife, and the first step is to pose the head of the butterfly, and then, when swinging the wings, the top of the fish is placed in a circle. Roll tightly when rolling, otherwise, it will be easy to explode when fried.
At this time, the butterfly fish is laid out, and the mouth of the fish is broken open and fixed with a toothpick.
Place the shaped yellow croaker in the refrigerator and freeze for half an hour.
Heat the oil. Heat to 70% heat and add the frozen yellow croaker. Why should the oil temperature be higher? It is because the fish is not easy to disperse when fried, so that it is instantly fixed. When the appearance of the fish is completely fried, change to low heat and soak and fry.
Fry until golden crispy, take out the toothpick, and see, the shape is particularly beautiful.
Leave a little bottom oil in the pan, add a little tomato sauce, a little orange juice (no can not be put), a spoonful of white vinegar, a spoonful of sugar, a little salt, wet corn starch, drizzled with hot oil for fried fish, sweet and sour sauce is ready.
Pour the sweet and sour sauce over the fish and the sweet and sour butterfly fish is ready. Sprinkle with green beans and diced carrots, and you can try to make them.