Practice of several kinds of big carp dishes

Practice of several kinds of big carp dishes

Introduction: Big carp, everyone should have eaten it, right? So how many kinds of big carp do you know? Not much to say, let's take a look at the Yellow River carp with me. Changing? All right!

First, Chen stewed the Yellow River carp.

Corrugated knife:

1, oblique 75? Cut the fish with a broach.

2. The blade surface is concave, which is 15 with the fish body? Draw about 1 cm to the left.

4. Hold the tail, lift the fish up and shake it a few times, and the flower knife will unfold downwards, and the corrugated flower knife will have an obvious shape.

Primary processing:

Select live Yellow River carp with gross weight of 2.7-2.8 Jin, remove viscera and gills, and then punch 8- 10 corrugated knives on both sides of the fish body (tool changing route: oblique 75? Put down the knife, gently pull the knife, cut the fish thoroughly, and then lower the knife surface and the fish to 15? , similar to a horizontal knife, draw 1 cm inside to make corrugated sheets. Is the path of tool change similar? l？ Type), each blade is 2 cm apart, the tail is crossed with knives, two fingers hold the knife at the tail, lift the carp, shake it a few times, and let the knife turn down.

Technical key:

1, carp should not be too small, otherwise the seat is not decent, and it should not be too big, and the back is too thick, which is not easy to burn through and tastes bad.

2.2.7 kg carp must be cut with 8 knives with a distance of 2 cm. If you only cut 5 or 6 knives, the blade is too big to burn through.

3. Do not marinate carp, otherwise the water will be lost in advance, the meat quality will become tight, and the taste and taste effect will be greatly reduced.

Frying:

In the early years, braised fish was made by wrapping live fish in egg yolk paste and frying them. The fish is covered with a thick layer? Cotton coat? It's hard to burn to taste. Now, Master Jin Chen has been taken away by carp? Thick cotton-padded clothes? Change the hung yolk paste into powder, and then soak and fry. One thing is that it absorbs less oil and saves fuel. The second thing is that the cooked carp is clearer and more tender. Specific process: put wide oil in the pot and heat it to 80% heat, slide the fish tail into the oil along the edge of the pot, fry it for 4-5 minutes on medium fire until it is solidified, and take it out and control the oil for later use.

Braised in soy sauce:

Ordinary? Braised carp? It will only burn for five minutes, and then what? Chen version? It takes 30 minutes to cook the back of the thickest fish thoroughly, leaving the bones. His fish bones are crisp and rotten. He brushed them back with chopsticks, leaving only a fish skeleton, and there was no trace of blood on the fish skeleton. Specific process (10 copies):

1. This dish is prepared every morning 1 1. First put the onion in the bottom of the pot, then spread 10 bamboo grates, and add 10 fried carp.

2. Add 20kg of soup into another pot, add 2000g of tender sugar color, 1 500g of soy sauce,1500g of red vinegar (which is helpful for crispy carp bones and carrion), onion, ginger slices, white sugar, salt and cooking wine, stir well, boil, and pour into step1.

3. Take out a fish directly and put it on a plate, and take 500 grams of raw juice back to the pot for heating. You don't need thickening, just pour it on the fish.

2. Soft-fried yellow river carp sweet and sour noodles

Do you know Kaifeng, Henan? Seven dynasties? Known as the northern song dynasty, the economic prosperity also created a world-famous Kaifeng cuisine? , of which? Sweet and sour yellow river carp soft noodles? The most popular dish is Kaifeng's golden dish, and it is also the chief of Henan cuisine. Is this golden dish still there in Kaifeng today? Is it new? 、? Huangjia old shop? When several centuries-old brands are enduring, this dish can be served hundreds of times a day in the peak season, which is quite impressive. After decades of evolution, do today's popular practices still follow the old traditions? We contacted the executive chef of Huanglaodian and asked him to help us find out the difference between the old and new versions:

This dish must be hand-pulled Longxu Noodles. Its highest standard is that it is as thin as hair and can pass through the eye of a needle. Is it more specific? Indicators? Yes: Two kilograms of good flour can pull out thirteen rings and make fifteen dishes.

Lamian Noodles formula:

500 grams of flour, add 3 grams of salt, 0.5 grams of edible alkali and appropriate amount of water, knead into dough with moderate hardness, put it on the chopping board and knead it repeatedly until the noodles are soft and can be rolled out, and repeatedly pull 13 ring. When the noodles are as thin as hair, cut off both ends and cut the middle part into 25 cm long sections. Traditionally, Longxu Noodles is fried piece by piece, but if you want to fry it in advance, put the oil in the pot and heat it to 30%, add the noodles, and keep the oil temperature until the noodles are orange (if you need to fry them before going, fry them in silvery white to avoid being too dark after re-frying), and then control the oil after taking them out.

1, the fish in this dish should be fried in the juice, while the sweet and sour fish in the north should be directly watered after frying, so the juice in this dish must be thinner than that in the sweet and sour fish. Universal sweet and sour sauce? It is more suitable for this dish. As long as you remember this ratio, there will be no big problem: one wine, two sauces, three sugars, four vinegar and five waters, that is, the ratio of cooking wine, tomato sauce, sugar, vinegar and water is 1: 2: 3: 4: 5.

2, the last step of baking juice, to be baked? Live juice? It's still bubbling after serving. There is a trick: thicken it once, pour a little hot oil and mix well, thicken it again (this time to the consistency of the sauce), and then add hot oil to cook the sauce until the bubbles keep rising.

Code taste:

After punching holes on both sides of carp with corrugated knives, add salt, onion ginger and cooking wine to taste. The practice handed down from the older generation is to fry directly, only measuring the taste, not the powder. However, this operation has two defects, one is that the fried fish is dark in color, and the other is that it loses water seriously, so the improved version of Huangjia Old Shop is to pat a thin layer of dry powder and then oil it.

Fruit juice mixing:

In the old version, the rosy juice mainly comes from sugar color. When mixing juice, white sugar is the protagonist: put the base oil in the pot, first fry the sugar color, scoop two spoonfuls of water, then add one spoonful of white sugar (the main function of frying the sugar color in front is to color, and the spoonful of white sugar added behind makes it sticky and sweet), and add a proper amount of vinegar (usually rice vinegar or balsamic vinegar), cooking wine and ginger juice to stir. The disadvantage of this old version of juice is that the color is easy to turn black and not bright. When mixing juice in Laohuangjia store, finished tomato sauce is used instead of sugar color, chopped green onion is fried, then tomato sauce is added to stir fry, clear soup is added instead of water, and white vinegar is used instead of colored balsamic vinegar and rice vinegar. The fruit juice has a delicate taste and bright color.

Baked juice:

After the fish is thoroughly tasted, you can hook in water starch, and pay attention to the fact that the juice is slightly thinner than the normal level; When roasting in hot oil, the old version is directly roasted with fish, while the new version is roasted fish and replaced with roast juice, which is easier to operate. When squeezing juice, the fire should be big and the oil temperature should be high, about 70% to 80% hot. Hot oil should be added to the soup several times while stirring the soup. The best state of baking juice is that the vinegar water has evaporated, leaving only the vinegar smell, and there is not much water left. Sugar juice, vinegar flavor and hot oil blend perfectly. After serving, there are still small oil bubbles rising in the second place, and the amount of oil is not too much, and there is no residual oil oozing from the juice edge.

Take food processing as an example:

In the old version, fried noodles were put on another plate and eaten with fish. After serving, cover the noodles on the fish and dip them in the juice. In the new edition, the fish is directly covered with Longxu Noodles after being taken out of the pot. Because the juice is not so wide, the noodles will not be soaked completely, which will affect the taste. It's crispy and soft when eaten, and it's extremely delicious.

Third, the classic Henan cuisine? Carp roast noodles? Made three improvements:

1. Replace the corrugated knife with a cross knife. After frying, the flower knife turns out and looks like a squirrel. It's very nice.

2. Original baking? Sweet and sour sauce? , Kunwuyuan Hotel changed to baking? Secret juice? , sweet, sour and spicy compound, rich flavor.

3. Gailongxu noodles become fried powder.

Materials:

Main ingredients:

1 Carp weighs 4 kg.

Seasoning:

500g of secret juice, 50g of dried vermicelli and 20g of sesame.

Production process:

1. Slaughter and clean the carp, wash the blood, turn around and the bones in the middle, cross the fish's meat surface (the skin is not allowed to be cut, the depth is 4/5 of the fish's), lift it from the tail edge, shake it a few times, let the flower knife unfold downwards, add pepper, cooking wine, salt, monosodium glutamate, onion and ginger for 30 minutes, and then take the fish head away.

2. Dry fans don't need to soak. Just add 60% hot oil and fry for 30 seconds until it expands. Take out the oil control and put it at the bottom of the plate.

3. Heat the pan to 80% heat with wide oil. Fry the fish head for about 2 minutes, then take out the oil and put it on a plate. Then, lift the fish tail, let the fish slide into the oil along the edge of the pot, fry for 4-5 minutes on medium heat until the flower knife is rolled into a roll, then put the fish tail in, fry until it is inclined, take out the oil and put it on a plate.

4. Add secret juice to another pot, add sesame seeds to boil and thicken, pour 80% hot oil twice, stir the soup while pouring, so that the soup is closely combined with the hot oil and poured on the carp.

Production key:

1, when frying fish, you should carry the fish tail, first immerse the fish body completely in the oil, fry until the flower knife is rolled up and shaped, and then fry the fish tail, so that the fish tail can be tilted.

2. The last step is called? Baked juice? Should strictly follow Henan classic dishes? Carp roast noodles? Operation: Stir-fry the juice and pour in 80% hot oil several times. The juice and oil blend perfectly and look very bright.

Making secret juice (100 portions):

Add 28 kg of oil and 8.5 kg of finished kumquat oil to 30% heat, add 7 kg of Pixian bean paste and 7 kg of chopped pepper sauce to stir fry, add 14 kg of white sugar to simmer, continue to add 7 kg of Thai chicken juice, 4.5 kg of garlic Chili sauce and 1.5 kg of Japanese cooking sauce, stir well, and add 7 kg of aged vinegar.

Today, with a hundred schools of thought contending about cooking skills, the chef's innovative thinking is also active. The traditional frying technology of sweet and sour carp is extremely difficult, and many chefs will not fry it? Three turns and four turns? Beautiful state, and guests want to eat a piece of fish, it takes several people to tear it open, which is a bit inconvenient. As a result, an improved version of sweet and sour carp appeared in Beijing:

1. Pick out the fish, cut it into fillets, fry it, and wrap it in juice for the convenience of guests.

2. After the fish is fished out, the chef only needs to fry the fish bones into an arch shape to serve, which greatly reduces the operation difficulty and speeds up the serving. It is a delicious and practical dish.

Have you learned some of the above methods of carp?

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