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How to cook carp is delicious

1. To make a delicious and simple carp, you can try the following methods: roast carp: wash the carp, cut several cuts on both sides of the fish with a knife, then spread salt, pepper and olive oil on the fish and let them marinate for 15 minutes. Preheat the oven to 200 degrees, put the pickled carp on a baking pan and bake for 10-15 minutes.

2. The specific methods are as follows: first clean the carp, remove the fishline, then put it in the oven, first dry the water on the surface of the carp, then use a brush to brush the fish with a layer of cooking oil, roast the carp until burnt, brush both sides of the fish with soy sauce, turn frequently, and wait for the fish to be thoroughly roasted, sprinkle with salt, cumin powder, chili powder, and finally sprinkle with chopped onions.

3. Steamed carp: steamed carp is a way to retain the original taste of the fish. After the carp is cleaned, cut a few oblique knives on the fish and sprinkle with appropriate amount of salt and cooking wine to marinate for a while. Put the fish on a plate, cover it with shredded ginger and shredded onions, put it in a steamer and steam over high heat for 10-15 minutes. Adjust the time according to the size of the fish.

How to eat carp?

Steamed carp tastes best. Step: wash the carp first, and there is a fishy line on each side of the carp. When buying fish, you should pick out the one who sells the fish, or you can pick it out yourself. Cut shredded spring onions, shredded ginger and pepper, set aside, wash carp, spread salt evenly and consume oil, put pepper, shredded onions and shredded ginger into the belly of the fish, then sprinkle evenly on the fish and pour in a little cooking wine. Marinate for half an hour.

There are many delicious ways to eat carp. Here are two common ways: steaming carp:-descaling and eviscerating the carp. After washing, cut a few knives on both sides of the fish for taste. -prepare a pot of boiling water, add sliced ginger, green onions and cooking wine to boil. -blanch the carp in boiling water, remove the fishy smell and fish it out. Spread some salt and cooking wine on both sides of the fish and steam in a steamer for about 8-10 minutes.

Cooking time control: carp meat is tender and smooth, cooking time is generally short, fried for about 2-3 minutes, stewed for about 10-15 minutes. Pay attention to the heat: master the heat when cooking the fish, do not overdo it, lest the fish is too dry or overcooked. Match ingredients: you can match some vegetables or side dishes according to your taste, such as tofu, fungus, green peppers, cucumbers, etc., to improve the taste and color of the dishes.

How to cook carp is the best?

Clean 250 grams of spring onions, dry and set aside, cut and wash carp. Mix with wine and sugar, marinate for half an hour, and stir up and down. Heat 1 small bowl of oil in the pan, fry the fish in the oil pan, take another pan, cover with a layer of carp, a layer of spring onions, fish and onions until done. Finally, sprinkle the shredded ginger.

Deep-fry the fish for 2 minutes, then push the fish to the edge of the pan to make the fish square, then deep-fry the fish with its back down for 2 minutes, and finally put the fish flat and deep-fry for 2 minutes until the fish is golden brown. Fish it out and put it on the plate.

The specific methods are as follows: first clean the carp, remove the fishline, then put it in the oven, first dry the water on the surface of the carp, then use a brush to brush the fish with a layer of cooking oil, roast the carp until burnt, brush both sides of the fish with soy sauce, turn frequently, and wait for the fish to be thoroughly roasted, sprinkle with salt, cumin powder, chili powder, and finally sprinkle with chopped onions.

How to cook carp to taste good

1. Remove fish scales and viscera: gently scrape off fish scales with a scale scraper, and then wash the fish. Cut open the belly of the fish, remove the internal organs and wash them clean. Ring meat: cut the fish into small pieces of similar size, each about 2-3 cm, which helps the fish to taste evenly.

2, the practice of braised carp: we first wash the fresh carp, remove the scales and gills, then cut it open with a knife at the abdominal section, remove the internal organs and wash the blood foam, and cut 5 knives on both sides. If you find it troublesome, you can also buy fish and let others kill them. Soak the pine mushrooms in water, then wash the sand to Tigan, peel the green onions and cut them into thin shreds. Wash the ginger, peel and slice.

3. Steamed carp: steamed carp is a way to retain the original taste of the fish. After the carp is cleaned, cut a few oblique knives on the fish and sprinkle with appropriate amount of salt and cooking wine to marinate for a while. Put the fish on a plate, cover it with shredded ginger and shredded onions, put it in a steamer and steam over high heat for 10-15 minutes. Adjust the time according to the size of the fish.

4. Carp remove scales, gills and internal organs, remove fishy lines on both sides of the fish, and then cut flowers. Cut the fillet obliquely and then stand up and cut it again at the root of the fillet so that the fillet can be turned out. Put the flour, starch and eggs in a bowl, then add a little water to make a paste. Turn the fish over and spread it with salt. Marinate the fish for 30 minutes with some cooking wine.

5. 1 carp, right amount of spring onion, right amount of ginger, right amount of steamed fish soy sauce, right amount of soy sauce, right amount of five-spice powder, right amount of salt, right amount of cooking wine, right amount of monosodium glutamate, right amount of clear water. Operation / step 1 treat the carp and cut the carp into sections. 2. Marinate in cooking wine, salt and soy sauce for one hour. Place the sliced carp into a casserole and add slices of ginger and onions. Season with soy sauce, steamed fish soy sauce, monosodium glutamate and five-spice powder, turn to low heat and simmer for 20-30 minutes.