CN102972805A - Braised carp preparation method - Google Patents
Braised carp preparation method Download PDFInfo
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- CN102972805A CN102972805A CN2012103728577A CN201210372857A CN102972805A CN 102972805 A CN102972805 A CN 102972805A CN 2012103728577 A CN2012103728577 A CN 2012103728577A CN 201210372857 A CN201210372857 A CN 201210372857A CN 102972805 A CN102972805 A CN 102972805A
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Abstract
The present invention discloses a braised carp preparation method, and belongs to the field of food processing. The braised carp preparation method comprises the following steps: material selection, cutting, bottom material preparing, bottom material cooking, firing and braising. With the braised carp preparation method, steps are simple, cost is low and taste is delicious.
Description
Technical field
The present invention relates to a kind of preparation method of braised carp in brown sauce, belong to food processing field.
Technical background
Carp with nutritious, voluptuousness is fresh and tender and enjoy people to favor.And braised carp in brown sauce with its delicious food, nourish particularly that people are accepted.But the preparation method of present braised carp in brown sauce, the carp taste of producing can not enter into the flesh of fish fully, and mouthfeel is not good enough.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of braised carp in brown sauce can make braised carp in brown sauce advance flavor fully in the process of firing, and makes its taste better.
In order to achieve the above object, the invention provides following technical scheme: the preparation method of this braised carp in brown sauce comprises the steps:
1) selects materials: select heavily about 1～2 kilogram of live carp, scrape phosphorus, remove internal organ, and rinse well;
2) cutting: use fish and slide platoon leader's mouth with it;
3) bed material configuration: get white sugar 5～10 grams, red wine 20～30 grams, garlic clove 5～10 grams, ginger 5～15 grams, anistree 5～15 grams;
4) bed material boiling: the material in the step (3) is put into the pot that oil is housed, and bed material stir-fries;
5) fire: the carp in the step (2) is put into pot, stir-fried 2～5 minutes, add the water of 20～30 grams;
6) vexed system: cover pot cover and carry out vexed system, the vexed time processed is 30～40 minutes.
The invention has the beneficial effects as follows: the braised carp in brown sauce step of producing is simple, and cost is low, delicious flavour.
The specific embodiment
The present invention is described further below in conjunction with embodiment, and embodiment only is indicative, means that never it limits the scope of the invention by any way.
Embodiment 1
The braised carp in brown sauce preparation method that present embodiment provides comprises the steps:
1) selects materials: select heavily about 1 kilogram of live carp, scrape phosphorus, remove internal organ, and rinse well;
2) cutting: use fish and slide platoon leader's mouth with it;
3) bed material configuration: get white sugar 5 grams, red wine 20 grams, garlic clove 5 grams, ginger 5 grams, anistree 5 grams;
4) bed material boiling: the material in the step (3) is put into the pot that oil is housed, and bed material stir-fries;
5) fire: the carp in the step (2) is put into pot, stir-fried 2 minutes, add the water of 20 grams.
6) vexed system: cover pot cover and carry out vexed system, the vexed time processed is 30 minutes.
Embodiment 2
The preparation method of the braised carp in brown sauce that present embodiment provides comprises the steps:
1) selects materials: select heavily about 1.5 kilograms of live carps, scrape phosphorus, remove internal organ, and rinse well;
2) cutting: use fish and slide platoon leader's mouth with it;
3) bed material configuration: get white sugar 5.5 grams, red wine 25 grams, garlic clove 5.5 grams, ginger 10 grams, anistree 10 grams;
4) bed material boiling: the material in the step (3) is put into the pot that oil is housed, and bed material stir-fries;
5) fire: the carp in the step (2) is put into pot, stir-fried 3.5 minutes, add the water of 25 grams.
6) vexed system: cover pot cover and carry out vexed system, the vexed time processed is 35 minutes;
Embodiment 3
The preparation method of a kind of braised carp in brown sauce that present embodiment provides comprises the steps:
1) selects materials: select heavily about 2 kilograms of live carps, scrape phosphorus, remove internal organ, and rinse well;
2) cutting: use fish and slide platoon leader's mouth with it;
3) bed material configuration: get white sugar 10 grams, red wine 30 grams, garlic clove 10 grams, ginger 15 grams, anistree 15 grams;
4) bed material boiling: the material in the step (3) is put into the pot that oil is housed, and bed material stir-fries;
5) fire: the carp in the step (2) is put into pot, stir-fried 5 minutes, add the water of 30 grams.
6) vexed system: cover pot cover and carry out vexed system, the vexed time processed is 40 minutes.
Claims (1)
1. the preparation method of a braised carp in brown sauce is characterized in that, comprises the steps:
1) selects materials: select heavily about 1～2 kilogram of live carp, scrape phosphorus, remove internal organ, and rinse well;
2) cutting: use fish and slide platoon leader's mouth with it;
3) bed material configuration: get white sugar 5～10 grams, red wine 20～30 grams, garlic clove 5～10 grams, ginger 5～15 grams, anistree 5～15 grams;
4) bed material boiling: the material in the step (3) is put into the pot that oil is housed, and bed material stir-fries;
5) fire: the carp in the step (2) is put into pot, stir-fried 2～5 minutes, add the water of 20～30 grams;
6) vexed system: cover pot cover and carry out vexed system, the vexed time processed is 30～40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103728577A CN102972805A (en) | 2012-09-29 | 2012-09-29 | Braised carp preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103728577A CN102972805A (en) | 2012-09-29 | 2012-09-29 | Braised carp preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102972805A true CN102972805A (en) | 2013-03-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103728577A Pending CN102972805A (en) | 2012-09-29 | 2012-09-29 | Braised carp preparation method |
Country Status (1)
| Country | Link |
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| CN (1) | CN102972805A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261967A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio |
-
2012
- 2012-09-29 CN CN2012103728577A patent/CN102972805A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261967A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-frozen braised the Yellow River Cyprinus carpio |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130320 |