CN101480258A

CN101480258A - Novel method of desert freshwater common carp cooking technique

Info

Publication number: CN101480258A
Application number: CNA2008100174493A
Authority: CN
Inventors: 王晋才
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-01-13
Filing date: 2008-01-13
Publication date: 2009-07-15
Anticipated expiration: 2028-01-13
Also published as: CN101480258B

Abstract

The invention relates to a new method for cooking desert tench, which has the technical scheme as follows: the tench, pork, garlic, Chinese onion, dry red pepper, ground pepper powder, fresh ginger, parsley, amomun kravanh, long pepper, mature vinegar, salt and water are used as raw materials, all raw materials are cleaned, the pork is firstly fried in a popper for being half-dried, the garlic, big chopped scallion pieces, and the dry red pepper are added for being dried for two minutes, edible water is added in the popper, the tench is placed in the popper after water is boiled, and then the garlic, the Chinese onion, the dry red pepper, the ground pepper powder, the fresh ginger, the amomun kravanh, the long pepper, the mature vinegar and the salt are added, the tench is scooped up in a dish after being stewed for half an hour with slow fire, and the chopped scallion pieces and the parsley are added in dashi so as to be poured on the edible tench for eating. Compared with fishes in brown sauce, the invention is fat but not oily, compared with the common fish filet in hot chili oil, the invention is soft but not fishy, especially the dashi processed by the special process has favorable taste and smooth mouthfeel, and the fish and the dashi are simultaneously eaten with lingering aftertaste. In addition, because proper traditional Chinese medicinal materials are added for sauce during the cooking, the tench has better regulating and nourishing functions to intestine, stomach, spleen, and lung in internal organs of a human body, and has obvious health functions.

Description

A kind of new method of desert freshwater common carp cooking technique

One, technical field

The invention belongs to the improvement of cooking aquatic product technology, be specifically related to a kind of new method of desert freshwater common carp cooking technique.

Two, background technology

The beginning of the seventies, after desert fresh water carp occurs, become local people diet product comparatively commonly used, cooking methods is with the carp after cleaning, adding garlic, shallot, pepper powder, aniseed and salt after stirring fry in oil with lard or plant puts into basin and adds water and steam in clear soup, mouthfeel is poor as a result for it, and appetite is bad, is a kind of and big wastes to aquatic products.

Three, summary of the invention

The objective of the invention is defective, and according to the principle of traditional Chinese medicine, on the basis of cooking skill for many years, provide a kind of new method of desert freshwater common carp cooking technique at above-mentioned existence.To achieve these goals, the main technical schemes that the present invention solves, be to select carp for use, pork, garlic, shallot, chilli, pepper powder, fresh ginger-chip, caraway, white peas or beans is kowtowed, finish and pull out, mature vinegar, salt, water is raw material, the weight ratio of its each stock yard is a carp: pork: garlic: shallot: chilli: pepper powder: fresh ginger-chip: white peas or beans is kowtowed: mature vinegar: salt: water=30-33: 2-4: 0.8-1.5: 0.8-1.6: 0.05-0.11: 0.03-0.08: 0.10-0.40: 0.01-0.06: 0.01-0.05: 0.01-0.05: 0.20-0.50: 0.2-0.5: 50-60 fries into half-dried in pork is put frying pan, add garlic, big chopped spring onion, chilli, after frying two minutes again, drinkable water is added in the frying pan, after treating that water is boiled, the bright carp of desert fresh water that cleans up is put into pot, add garlic again, shallot, chilli, pepper powder, fresh ginger-chip, white peas or beans is kowtowed, finish and pull out, mature vinegar, salt, slow fire drags for carp in tableware after stewing half an hour, will add chopped spring onion in the fish soup again, watering behind the caraway on edible carp is edible.

Advantage of the present invention: compare with stewed fish with brown sauce, fertile and oiliness, compare with the light water Boiled fish, tender and not raw meat, the particularly fish soup that processes through special process, taste is indifferent to fame or gain, smooth mouth feel, fish and soup are eaten altogether, heartily, enjoy endless aftertastes.In addition, cook seasoning matter, therefore, can play conditioning and tonic effect preferably, have tangible mind ﹠ body care function the intestines in the human body viscera, stomach, spleen, lung owing in cooking process, add an amount of Chinese medicine.

Four, the specific embodiment

Raw material that the present invention selects for use and weight ratio are respectively carps 30-33, pork 2-4, garlic 0.8-1.5, shallot 0.8-1.6, chilli 0.05-0.11, pepper powder 0.03-0.08, fresh ginger-chip 0.10-0.40, caraway 0.01-0.06, white peas or beans kowtows 0.01-0.05, finish and pull out 0.01-0.05, mature vinegar 0.20-0.50, salt 0.2-0.5, water 50-60, above-mentioned raw materials and weight ratio realize according to the following steps, earlier the pork of weight ratio is put fry in the frying pan half-dried, the garlic slice of adding 0.5-0.9,0.5-0.9 big chopped spring onion, 0.03-0.07 chilli, after frying two minutes again, with weight ratio drinkable water add in the frying pan, after treating that water is boiled, the carp that cleans up weight ratio is put into pot, add 0.3-0.6 garlic again, 0.3-0.6 shallot, 0.02-0.04 the chilli and the pepper powder of weight ratio, fresh ginger-chip, white peas or beans is kowtowed, finish and pull out, mature vinegar, salt, slow fire drags for fish in tableware after stewing half an hour, again with the chopped spring onion that adds 0.02-0.06 in the fish soup, water on edible carp promptly edible behind the caraway.

Claims

1, a kind of new method of desert freshwater common carp cooking technique is characterized in that: select for use raw material and weight ratio be respectively carp 30-33, pork 2-4, garlic 0.8-1.5, shallot 0.8-1.6, chilli 0.05-0.11, pepper powder 0.03-0.08, fresh ginger-chip 0.10-0.40, caraway 0.01-0.06, white peas or beans kowtow 0.01-0.05, finish pull out 0.01-0.05, mature vinegar 0.20-0.50, salt 0.2-0.5, water 50-60.

2, the new method of a kind of desert freshwater common carp cooking technique according to claim 1, it is characterized in that: after each material cleans, earlier the pork of weight ratio is put fry in the frying pan half-dried, the garlic slice of adding 0.5-0.9,0.5-0.9 big chopped spring onion, 0.03-0.07 chilli, fry two minutes again after, the drinkable water of weight ratio is added in the frying pan, after treating that water is boiled, the carp that cleans up weight ratio is put into pot, add 0.3-0.6 garlic again, 0.3-0.6 shallot, 0.02-0.04 the chilli and the pepper powder of weight ratio, fresh ginger-chip, white peas or beans is kowtowed, and finishes and pulls out, mature vinegar, salt, slow fire drags for fish in tableware after stewing half an hour, again with the chopped spring onion that adds 0.02-0.06 in the fish soup, water behind the caraway on edible carp.