Chinese Food
Carp leaps over the dragon's gate
(100449 views)
I want to eat fish in the Spring Festival. The moral is that I have more than one year. So today I made this carp leap to the dragon's gate. May all family and friends have the potential of carp leaping into the dragon's gate in the new year. Let's rise to a new height and reap a lot. Yuelongmen carp is a Jiangsu dish. It is an improved dish based on Squirrel Fish. The taste of carp yuelongmen belongs to the type of sugar and vinegar. The method belongs to the type of watering. The dishes are characterized by Crispy Fish and tender inside. The shape is auspicious.
Cooking ingredients
Cooking Steps
Step1:Sauce - tomato sauce 3 tbsp, vinegar 4 tbsp, sugar 5 tbsp, salt 1 tbsp starch 1 tbsp starch 10 tbsp wate
Step2:A fresh carp. Remove the gills, internal organs and black clothes inside the belly of the carp. Clean the fish with clear water. The carp needs to remove the fishy line - cut the head and tail. Press the fish to remove the fishy line (the fishy line is in the meat near the back of the fish).
Step3:When the cutterhead is close to the fish bone, change the angle of the cutterhead to slice along the direction of the fish bone (as shown in the figure). To make sure that there are 4 knives above the fish and 3 knives below the fish (depending on the size of the fish). That is, there are always more knives below the fish than above the fish. (* I have too many dishes on New Year's Eve. I have some mistakes in operation. The length of the slant knife is not enough. The fish is a little poor after frying. My friends must pay attention to it.).
Step4:Cover the fish with cooking wine, salt and pepper. Marinate for 30 minutes.
Step5:Now mix the batter - 7 tbsp flour - 3 tbsp starch. Add a little water. Make sure the paste is dry or the fish won't hang up when they hang it. The fried fish won't stand.
Step6:Pat the fish evenly with a layer of dry starch. Hang the starch paste evenly on the fish, including the cut meat. The batter should not be too thin. It should be able to hang on the fish without flowing down. There is no need for the batter inside the fish.
Step7:The next key is to wrap a towel around the fish's tail and hold it firmly. When the oil temperature is 60% hot, put the fish's head into the pot and start frying over medium heat. Use a hand spoon to pour hot oil on the fish. When you see that the fish are turning over the frying paste and shaping slowly, you can fry them in the pot.
Step8:After the batter is basically set, the whole fish is bent into the oil pan according to the required shape and fried thoroughly. The exposed part should be continuously poured with hot oil by hand scoop. It is golden yellow and the shell is hard formed. Pay attention to the shape of the fish. Keep the head high and the tail low. The difference between the head and the tail is 12 cm. If you want the finished product to be placed with the abdomen down, spread the abdomen and put it into the oil pan. After the fish is fished out of the dish, if the fish can't stand, make a batter with dough to support the fish.
Step9:Put the fried fish in the dish and keep it stabl
Step10:Pour out the oil after frying. Leave a little edible oil. Use medium temperature oil. Put in seasoning juice. Hook water starch and stir fry. When the sauce is thick, if you add a tablespoon of high-temperature oil, the sauce will be brighter and the dishes will be more beautiful after they are made.
Step11:To be transferre
Cooking tips:1. Introduction to sweet and sour fish, Squirrel Fish and carp yuelongmen sweet and sour fish dishes - 1. The production process of sweet and sour fish is to clean up the fish, open a small oblique knife, submerge it, pat on a little dry flour, fry it on both sides and stew it to make soup. 2. Squirrel Fish - the production process is to clean up the fish, open a rhombic flower knife, submerge the fish, pat on the dry starch paste (or 7 tablespoons of dry starch and 3 tablespoons of dry flour paste), fry the fish, place the plate and water the juice. 3. Carp leaps to the dragon's Gate - the process is to clean up the fish, open a slanting flat knife, flood it, wrap it with a little water, add 7 tablespoons of dry starch and 3 tablespoons of dry flour paste, fry it, place the plate and water it. There are skills in making delicious dishes.
