Sweet and Sour Rice Cake Carp
by Liaonan Crab
Favorite
Difficulty
Hard
Time
1h
Serving
2
On the twenty-ninth day of the year, I went to the street to buy vegetables. I was still dizzy. I didn’t buy many of the vegetables I planned, but I insisted on buying two carps back. I thought to myself, no matter what I do this year, this fish still has to be cooked. , The name has been figured out, called Yuyue Longmen Backgammon, made into sweet and sour flavor. On the day I bought the fish, the smallest carp weighed nearly four catties. It is not easy for a fish of this size to be made into a whole fish in the home production, but I firmly believe that there is a way to solve this problem. Look for the largest plate, look for the largest pot, in short, this is the biggest dish this year, and I must make it.
Well, as long as you think of it, there must be a way. Of course, thank God, I was resurrected with full blood on the twenty-ninth afternoon, and I have enough energy to complete this dish perfectly in my busy schedule.
Ingredients: carp rice cake Ingredients: green onion and ginger seasoning: sugar, salt, fruit vinegar, tomato sauce, soy sauce, cooking wine, garlic crispy frying powder (starch low powder custard powder baking powder) cooking oil
practice:
1. The carp is slaughtered and cleaned in advance, and the water is drained. Put the fish knife, straight down the knife, and then cut down about 3cm.
2. The sliced fish looks like this, and the meat can be opened directly.
3. This is how all the fish with a scalpel look like this.
4. Put the fish in a basin, add light soy sauce, cooking wine, salt, pepper, and green onion ginger to marinate. I have marinated this fish overnight.
5. Before frying, prepare a crispy paste. The ingredients are starch low-powder custard powder, baking powder and water. You can directly use crispy fried powder and water to make a paste. Put the fish in the paste completely.
6. The frying pan is heated enough to add a small piece of food to the extent that a violent reaction can occur. Put the fish in the pan and pay attention to the shape when the pan is cooked. Because of the pot and the plate, I set the shape like this.
7. Deep-fry the fish out of the pot. You need to return to the pot and re-fry just before serving. There was a mistake here. During the re-frying, the oil temperature was too high and it was slightly over-fried. The fried fish is shaped in the plate.
8. Prepare the seasoning for sweet and sour sauce, sweet and sour ketchup and starch water. Taking 300 grams of meat as an example, the sweet and sour ketchup required is 95 grams, 15 grams, and 30 grams respectively. Of course, the amount of fish is so large.
9. Prepare the rice cake and boil it with water. There is no picture for this one.
10. Pour a little oil from the pan, fry the minced garlic, pour vinegar and tomato sauce, add sugar, mix well, add starch water, and finally pour a spoonful of hot oil and mix it evenly into a gorgon juice.
11. Add the cooked rice cake to the gorgon juice.
12. Pour out the pot on the fish, garnish with chopped green onions and serve. "
Well, as long as you think of it, there must be a way. Of course, thank God, I was resurrected with full blood on the twenty-ninth afternoon, and I have enough energy to complete this dish perfectly in my busy schedule.
Ingredients: carp rice cake Ingredients: green onion and ginger seasoning: sugar, salt, fruit vinegar, tomato sauce, soy sauce, cooking wine, garlic crispy frying powder (starch low powder custard powder baking powder) cooking oil
practice:
1. The carp is slaughtered and cleaned in advance, and the water is drained. Put the fish knife, straight down the knife, and then cut down about 3cm.
2. The sliced fish looks like this, and the meat can be opened directly.
3. This is how all the fish with a scalpel look like this.
4. Put the fish in a basin, add light soy sauce, cooking wine, salt, pepper, and green onion ginger to marinate. I have marinated this fish overnight.
5. Before frying, prepare a crispy paste. The ingredients are starch low-powder custard powder, baking powder and water. You can directly use crispy fried powder and water to make a paste. Put the fish in the paste completely.
6. The frying pan is heated enough to add a small piece of food to the extent that a violent reaction can occur. Put the fish in the pan and pay attention to the shape when the pan is cooked. Because of the pot and the plate, I set the shape like this.
7. Deep-fry the fish out of the pot. You need to return to the pot and re-fry just before serving. There was a mistake here. During the re-frying, the oil temperature was too high and it was slightly over-fried. The fried fish is shaped in the plate.
8. Prepare the seasoning for sweet and sour sauce, sweet and sour ketchup and starch water. Taking 300 grams of meat as an example, the sweet and sour ketchup required is 95 grams, 15 grams, and 30 grams respectively. Of course, the amount of fish is so large.
9. Prepare the rice cake and boil it with water. There is no picture for this one.
10. Pour a little oil from the pan, fry the minced garlic, pour vinegar and tomato sauce, add sugar, mix well, add starch water, and finally pour a spoonful of hot oil and mix it evenly into a gorgon juice.
11. Add the cooked rice cake to the gorgon juice.
12. Pour out the pot on the fish, garnish with chopped green onions and serve. "
