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Who knows how to cook red carp to taste good?

One crucian carp, 2 spring onions, 4 dried chili peppers, the right amount of ginger, several prickly ash. The fish's internal organs, fish gills, wash the blood, with a knife in the fish abdomen gently cut a few knives to facilitate the taste. Coat with a little salt and marinate with cooking wine for 10 minutes. Shred spring onions, ginger and dried chili peppers and set aside.

You can make stewed red carp. Ingredient: 750 grams of red carp. Excipients: 15 grams of coriander. Seasoning: 15 grams of green onions, 5 grams of ginger, 25 grams of cooking wine, 4 grams of salt.

When choosing red carp, it is best to choose live carp, so that the meat is compact and tastes better. The time to steam the fish should not be too long, otherwise the fish will become old and not tender. When steaming fish, the water must boil before releasing the fish, so that the steamed fish will be tender and smooth.

Can I eat red carp?

The red one is the ornamental fish. Red carp is not only edible, but also delicious, much more tender than ordinary carp.

Of course you can. If you're not badly hurt, it's good to keep it or let it go.

Red carp can be eaten. There are many artificial breeds of carp, such as red carp, regiment carp, grass carp, brocade carp, fire carp, hibiscus carp, purse carp and so on. Different varieties, their body colors are different, deeply loved by everyone. It tastes excellent and is produced everywhere. it is one of the delicacies on the Chinese table.

Red carp can be eaten. Red carp is a very beautiful fish, mostly as an ornamental fish, but in fact, this kind of fish is not only ornamental, but also delicious and edible. Carp is a carp of the family Cyprinidae, which is an omnivorous animal of the family Cyprinidae. It originated in Asia and was introduced into Europe, North America and other regions.

This may be a free ornamental carp, it is best not to eat it. Because the fish is brightly colored because it is fed a chemical that can cause genetic mutations.

How to make red carp tastes better? red carp should not be the same as ordinary carp.

1. You can make stewed red carp. Ingredient: 750 grams of red carp. Excipients: 15 grams of coriander. Seasoning: 15 grams of green onions, 5 grams of ginger, 25 grams of cooking wine, 4 grams of salt.

2. Braised carp (northern practice) ingredients: seasoning: 1. A large root of green onions that are longer than coarse onions and white onions. Ginger 3. Garlic 4. A handful of parsley 5. Carrots and 6. Pepper dried pepper some, you can put cinnamon, cloves do not need, this thing is too fragrant, afraid to put too much to cover the smell of fish.

3, steps: fish treatment: clean the red carp, remove the internal organs and fish scales, cut a few knives from both sides of the fish body, in order to better taste. Pickled fish: sprinkle an appropriate amount of salt on the fish, then tuck sliced ginger into the belly of the fish, sprinkle with cooking wine and marinate for 15-20 minutes.

How to make red carp delicious? the common practice of purse red carp in Wuyuan

Carp rice porridge: ingredients: 50 grams of carp, 100 grams of rice, 3 grams of salt, 2 grams of monosodium glutamate, right amount of shredded ginger, right amount of chopped onions, right amount of sesame oil, right amount of cooking wine. Practice: rinse the rice and soak it in clean water; wash the carp and cut into small pieces and marinate the carp with cooking wine to remove the smell.

The method of steaming red carp is very simple and the ingredients are very few, but it is extremely delicious. Mainly: red carp, ginger onion salt, monosodium glutamate, camellia oil.

Steamed purse red carp: steamed purse red carp is a traditional famous dish in Wuyuan, Jiangxi Province, belonging to Huizhou cuisine. Purse red carp has been cultivated in Shangrao for more than 300 years. Purse red carp has the reputation of "fragrant and precious in the pond, delicacy on the table". Purse red carp is used for steamed vegetables with bright red color, delicate meat, sweet fragrance and attractive appetite.

It can be eaten in various restaurants and farmhouses in Wuyuan. Qingming fruit is boiled with a kind of wild vegetable called wild moxa and kneaded into the flour. Knead the dough with glutinous rice and indica rice flour in a plate. Knead the noodles into a small wine cup, fill them with a filling similar to a vegetable bag, and finally knead it. After wrapping it, carefully place it on a bamboo sieve for steaming.

Shangshu then put the fish into the pond, and then derived and propagated from generation to generation. Because of its wide back, small head, short tail and large abdomen, it is named because it looks like a purse on the table. According to Weizhou 5a8 Chronicles, purse red carp have been cultivated in Wuyuan for more than 300 years. In 1979, Hebao red carp was listed as an improved species of carp in the country.

The practice of roasting red carp, how to cook red carp, and how to cook red carp

1. The simple and delicious methods of braised carp are as follows: prepare ingredients. Clean the fish, draw a knife and marinate with salt for more than half an hour. Green onions are partly shredded and decorated, while others are shredded. Sliced garlic, ginger and red pepper. Put 1 tablespoon of oil in the frying pan and fry the marinated fish on both sides.

2. The pot at home generally can not hold about 3 jin of carp. Clean up the carp, cut it into three suitable sections, put it in a basin, sprinkle more salt, and marinate the slices of ginger and onions for 10 minutes.

3. For two people, a little more than one jin will be fine. The fish seller can help scale and remove the internal organs, so wash it clean when you come back, cut the fish into a 5 × 5cm diamond on both sides with a knife and set aside. Cut the ginger and garlic and dice the onions. Prepare soy sauce, cooking wine, rock sugar and salt. It's time for the pot.

4. the common ingredients of braised carp: mirror carp (about 700g), 1 dried chili, 3 cloves of garlic, spring onions: first cut open the belly of the carp, remove the internal organs of the belly and remove the gills.