CATDOLL : CATDOLL: How come the bighead carp meat is so soft and crispy?

1. Why is the meat of bighead carp so soft and crispy?

Well, this meat is good for making soup.

1. Cut the tender tofu into small pieces in the box, wash the fish head and cut it in half, slice the ginger, chop the coriander and garlic, and cut the green onion into sections; set aside.

2. Place the pan on the fire, heat the vegetable oil, sauté the ginger slices, scallion segments and minced garlic, put in the fish head and fry it for a while, then add the cooking wine and fry until both sides of the fish head are golden brown.

3. Pour in enough water to cover the fish head, cover and bring to a boil over high heat, then simmer over medium-low heat for 15 minutes, until the soup turns milky white.

4. Add the tofu cubes and stir gently, being careful not to mash the tofu; after boiling, simmer over low heat for 5 minutes. Finally, add salt and chicken powder; sprinkle with coriander and chopped green onions, and serve.

2. Steps of cooking braised bighead carp, how to cook braised bighead carp

Steps to cook braised silver carp fillet

3. Three ways to eat silver carp:

Ingredients: 1 piece of soft tofu, 2 silver carp (1 fish body), 1 stalk of green onion, 3 stalks of coriander

practice:

1. Cut the silver carp into small pieces and chop until the fish glue starts to form. In Aso dialect, the fish glue will form when the temperature is below 15 degrees. God knows, the temperature in the south is rarely below 15 degrees! This method is not particularly good, because no matter how you chop it, you can still feel the fine bone residue. The best way is to use an iron spoon to slowly scrape out the fish glue, and then use chopsticks to stir clockwise until the fish glue starts to form;

2. Use gauze to crush and squeeze out the water of the tofu, and put it in a dish;

3. Chop coriander and green onion into small pieces and divide into two portions;

4. Put the silver carp into the minced tofu, add salt, sugar, soy sauce, cornstarch, corn oil (or sesame oil, my family doesn’t like the smell of sesame oil), a portion of coriander and chopped green onions, mix well;

5. Plastic surgery;

6. Steam over high heat for 8 minutes, then take out and pour out the night sweat water;

7. Put another portion of coriander and chopped green onion in a small bowl, boil the hot oil, pour in the coriander and green onion, and then put it on the steamed pork.

8. Mission accomplished!

I bought a small silver carp at that time. The fish fillets were used to cook the fish for the whole family. Don't throw away the fish belly, fish intestines, fish head and fish bones. They are extremely delicious ingredients and can be made into three dishes:

1. Add salt and sugar to the fish intestines, add ginger and stir-fry until fragrant, then pour in the egg liquid and fry in an omelette. It is extremely delicious!

2. After the fish belly, fish head and fish bones are fried until golden brown, add sugar (a little more), light soy sauce, shredded ginger and water, cover and cook. It’s delicious!

3. Fish and meat - safety for young and old.

1. Fish head stewed with tofu in casserole

Main ingredients: bighead carp (3-4 catties), tofu, ham slices, coriander

Seasoning: cooking wine, sugar, scallion, ginger

Method: 1. Wash the bighead carp and chop it into three parts: head, tail and body (keep the tail and body for later use). Cut the head into two halves to make it easier to absorb the flavor. Cut the tofu into small pieces and chop the coriander.

2. Heat the oil in a wok, put the fish head along the edge of the wok, and fry until both sides turn light yellow. Put the fish head into a casserole (if you don’t have a casserole, skip this step, but the taste is better in a casserole). Add scallion segments, ginger slices, cooking wine, sugar, and water. Add enough water to cover the fish head. Cover the lid and bring to a boil over high heat. When the fish eyes turn white, add tofu and ham slices and simmer for about half an hour. Sprinkle with chopped coriander. (After the fish head is stewed, add a little cooked lard to make it taste better)

Features: The soup is milky and thick, the taste is delicious, and the meat is fat and tender.

Bighead carp's "One fish, three ways to eat" - "dry-fried fish tail"

2. Dry-fried fish tail

Main ingredients: fish tail, red pepper, mushroom, ginger, onion

Seasoning: cooking wine, salt, sugar, pepper, dark soy sauce

Method: 1. Marinate the fish tail with a little salt and cooking wine for about 30 minutes. Dice the red pepper, mushrooms, ginger, and green onions.

2. Add oil to an iron pan. When the oil is hot, put the fish tail in. Fry both sides until golden brown and remove from the pan.

3. Leave some oil in the pan, add ginger, mushrooms, and red pepper, stir-fry until fragrant, add fish tail, broth (or water), salt, sugar, pepper, and dark soy sauce, and cook until the sauce is thick and fragrant, thicken with starch, and drizzle with sesame oil. During cooking, make sure to keep the shape of the fish tail unchanged.

Features: unique shape and rich flavor.

Silver carp's "One fish, three ways to eat" - "Sweet and sour fish chunks"

3. Sweet and Sour Fish Fillet

Main ingredients: fish, onion, ginger, minced garlic

Seasoning: vinegar, sugar, soy sauce, salt, water starch

Method: 1. Cut the fish into small pieces, sprinkle fine salt into the cut to marinate it slightly, and then evenly apply a layer of wet starch paste on the cut all over the fish.

2. Pour more oil into the pan, fry the fish pieces after the oil is hot, remove from the pan, and put back into the pan to fry until golden brown (frying twice will make it more even), then take out and place on a plate.

3. Leave some oil in the pot, heat it up, add onion, ginger, and chopped garlic, sauté until fragrant, add vinegar, soy sauce, and sugar, then thicken with water starch to make sweet and sour sauce, quickly pour it on the fish while it’s hot.

Note: Pay attention to the temperature of the oil when frying fish. If it is too cold, it will not color and will absorb oil. If it is too hot, the outside will be burnt but the inside will not be cooked.

Features: crispy, sweet and sour, fragrant and delicious.

4. What is the fish with wrinkles on the upper gills? Can it be eaten?

Detox, can't eat

5. Can you eat dried silver carp if it tastes bitter after being cooked?

It's ok, you probably cut the fish gallbladder when you gutted it, so the fish meat is bitter

6. How to cook bighead carp fillets to make them delicious?

Since the head of bighead carp is more popular, the fish body is a problem. Therefore, for the fish body, which has a strong earthy smell, you can use pepper salt to marinate it and then steam or braise it, or fillet it to make sauerkraut fish. However, the meat is easy to break. Before making sauerkraut fish fillets, it is best to soak the fillets in pepper salt water for 20 minutes, then remove them, drain the water and starch them before making them.