The sound of fish is the same as that of Yu, so fish means more, such as "surplus every year", which means that there is a lot of wealth, and every year goes well. By the time of the New Year, there is still a lot of wealth left. On the other hand, the head and tail of the fried carp are raised up high, the purpose of this. The first is that the look is beautiful, and the second is that the "Carp Leaping Dragon Gate" is the expectation and blessing for the coming year: work hard, and have more than one year in succession! ! .
The least I have ever done since I learned how to cook is probably fried food. On the one hand, the temperature of the fried food is always poorly controlled every time, either too low or too high. On the other hand, I feel that I am sometimes timid. The deepest deep-fried food in my memory was probably the cooking of Mei Choi Pork. The oil splashed on the elbow when the Pork was fried. Afterwards, it was incredible how I thought about it. I left a few big red stamps, and it was slow after the whole summer. Slowly eliminate. In order to challenge the sweet and sour carp this time, it took a lot of effort to waste 4 carps before they could barely be seen.
550g carp, 60g diced vegetables, 5g each of green onion, ginger and garlic, appropriate amount of broccoli sweet and sour sauce: water 80g, mature vinegar 50g, fine sugar 40g, light soy sauce 30g, cooking wine 20g, tomato sauce 30g, salt 3g
Paste: water 100g, flour 60g, starch 30,
1. The size of the fish should be moderate, not too big or too small, or it is not easy to grasp during the frying process, and on the other hand the plate cannot fit.
2. The carp cutting knife is not easy to cut too deep. If the carp is cut too deep, it is easy to break the fish in the process of frying.
3. After several experiments, the best way is water + flour + starch, so that the fish can stick to the paste and will not fall off. The fried fish is golden and golden.
4. Fried carp needs to be fried at high temperature, and both hands must be used in the process, one hand supports the head, the other hand supports the tail, keep it for 2,3 minutes, set the shape, and then put the fish on its side Fry golden brown again in the pan.
5. The ratio of sweet and sour juice needs to be increased or decreased according to the size of the fish. For example, my fish is 550g, and the ratio of sweet and sour juice is: 8 water, 5 vinegar, 4 sugar, 3 sauce, 2 wine, 8 parts water, 5 One portion of aged vinegar, 4 portions of fine sugar, 3 portions of light soy sauce, and 2 portions of cooking wine are also added with 30g of tomato sauce this time, so there is a little salt.
6. The sweet and sour sauce is best boiled quickly to make the fish crispy on the outside and tender on the inside.