[Can the carp be steamed]_ production method _ practice Daquan
It is not easy to buy fresh fish from the market now, because the weather is very cold and the fish cannot survive. After the new carp is purchased, it can be steamed. Steaming can lock the deliciousness of the fish and make it more deliciousDesalination in detail, the nutritional value is also very high. First of all, when you make it, you need to pay attention to the surface of the carp, and you need to sprinkle some seasonings.
1 carp, weighs about 500 grams, 50 grams of water magnolia slices, 25 grams of shiitake mushrooms, 50 grams of tomatoes, 50 grams of cabbage, 1000 grams of peanut oil (75 grams of actual consumption), 10 grams of chicken oil, 25 grams of cooking wine, onion15 grams, ginger 8 grams, garlic 10 grams, MSG 2 grams, salt 5 grams, fresh soup amount.
1. Remove the scales, gills and internal organs of the carp. After cleaning, place them on the chopping board. Use a knife to slant the knife pattern every other step on the fish body, wipe the fish body with salt, pickle for a while; peel and clean the onion., Cut oblique segments; peeled ginger, garlic, washed, sliced; washed and sliced magnolia slices; washed shiitake mushrooms, cut off root pedicure; tomatoes were scalded with boiling water, peeled, seeded and cut into oblique pieces; vegetablesWash the heart and blanch it with boiling water; 2. Put the pan on the fire, and when the oil is heated to sixty to seventy percent heat, fry the fish under the pan and fry until the fish is firm, the color is yellowish.Add the oil to the plate, add cooking wine, salt, monosodium glutamate, chicken oil and a little fresh soup, evenly place the magnolia slices, shiitake mushrooms, onion segments, ginger slices, garlic slices, upper drawer, stand on a water pot, and use the fire, Boiled water, steamed with enough gas (steamed with water) for 10-15 minutes, steam until the fish beads are prominent, the fish seeds are raw, remove when tender, and remove the onion segments, ginger slices, garlic slices, steamed fishPut the soup into the pot; 3, put the pot on the fire, then add the cabbage, tomato pieces, boil, roll over, pour in chicken oil, and pour on the fish.
Soft and delicate, fresh and fragrant, refreshing and not greasy.
Folding method two ingredients: 1 carp, steamed fish stew oil, 2 tablespoons (30ml), 1/2 teaspoon of salt (3g), cooking sauce 1 teaspoon (5ml), 3 shiitake mushrooms, 50 bamboo shoots, 3 shallots10 grams of ginger.
Steamed carp practices: 1, carp descaling to remove the internal organs, after washing, tilted 45 degrees with a knife, cut a few knives on the fish, about 2 cm deep, 5 cm apart between each knife.
2. Sprinkle salt and cooking wine on the opposite side of the fish, wipe it with your hands, and marinate for 10 minutes.
The mushrooms are soaked and sliced.
After washing the bamboo shoots, cut into thin slices for later use.
Slice the shallot and slice the ginger.
3. Spread the shallot segments on a plate, place the fish on the top of the fish body, place half of the sliced shiitake mushrooms, bamboo shoots, ginger slices, and fill the other half in the fish belly.
4, topped with steamed fish stew oil, and then cut into thin slices of spring onion and ginger sprinkled on the surface of the fish body.
5, add water to the steamer, add the fish, cover with a high heat to steam, and continue to steam for 8 minutes.
6, take out and sprinkle with red pepper.