CN107361319A - A kind of preparation method of no fishy smell braised carp in brown sauce - Google Patents
A kind of preparation method of no fishy smell braised carp in brown sauce Download PDFInfo
- Publication number
- CN107361319A CN107361319A CN201610311402.2A CN201610311402A CN107361319A CN 107361319 A CN107361319 A CN 107361319A CN 201610311402 A CN201610311402 A CN 201610311402A CN 107361319 A CN107361319 A CN 107361319A
- Authority
- CN
- China
- Prior art keywords
- carp
- grams
- braised
- fishy smell
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Seasonings (AREA)
Abstract
A kind of preparation method of no fishy smell braised carp in brown sauce, Aqua Folium Camelliae sinensis are taken to soak 30~60 minutes carp；Peanut oil is put into pot, very hot oven heats, whole piece carp is cooked and decocts into two sides yellowly, cook again into cooking wine, then be sequentially placed into paprika, pine mushroom silk, refined salt, soy sauce, ginger splices, boiled, very hot oven change after burning 3 minutes small fire boil in a covered pot over a slow fire it is ripe, place into Bulbus Allii Fistulosi, monosodium glutamate, thickening soup, sesame oil, pepper powder are added, enters disk, you can.Obtained braised carp in brown sauce looks good, smell good and taste good, and without fishy smell.
Description
Technical field
The present invention relates to culinary area, specifically a kind of preparation method of no fishy smell braised carp in brown sauce.
Background technology
Braised carp in brown sauce is one of Han nationality's famous dish, one of first state banquet Hot dishes menu of China.Using carp as major ingredient is made, carp is braised in soy sauce
For the culinary art skill of fish based on braised in soy sauce, taste belongs to salty fresh, and in yellow, the tender mushroom of fish is fragrant, and juice is dense delicious.
Historical data carry：" Confucius marries Song Yu, and Huan Shi.One-year-old and primary fish, primary fish three years old, Lu Zhaogong grant Confucius with carp.Confucius
Rong Jun duty, because name says carp, the primary fish of word." Chinese when have the praise verse of " precious meat is asked with regard to me, overall braised carp ".Song Dynasty
Physician Su Song is classified as " meat chopped into small pieces carp " " food is the most delicious ".
A kind of preparation method of braised carp in brown sauce of applicant's previous application, but practice process is found, braised carp in brown sauce made from this method, meeting
There is a little fishy smell, influence mouthfeel.
The content of the invention
It is an object of the invention to provide a kind of preparation method of no fishy smell braised carp in brown sauce.
Technical scheme：
Raw material：Carp 1,100 grams of peanut oil, 25 grams of wet starch, 5 grams of garlic, 25 grams of soy sauce, 15 grams of pine mushroom,
25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper powder, 1 gram of paprika, 1.5 grams of refined salt, 2 grams of sesame oil.
Step：
1. Aqua Folium Camelliae sinensis are taken to soak 30~60 minutes carp；
2. carp is cleaned, scale, remove the gill, scratched at the abdomen place of cuing open with knife, remove internal organ, clean blood foam, both sides tiltedly seize by force 5
Knife；
3. after pine mushroom water hair, silt is cleaned, stalk root, shallot peeling, cleans, is cut into filament；Ginger is cleaned, and is gone
Skin, cut into slices；
4. being put into peanut oil in pot, very hot oven is heated, and whole piece carp is cooked and decocts into two sides yellowly, then is cooked into cooking wine, then
Be sequentially placed into paprika, pine mushroom silk, refined salt, soy sauce, ginger splices, boiled, very hot oven change after burning 3 minutes small fire boil in a covered pot over a slow fire it is ripe, then
Bulbus Allii Fistulosi, monosodium glutamate, thickening soup are put into, sesame oil, pepper powder is added, enters disk, you can.
Preferably, the Aqua Folium Camelliae sinensis are one or more mixing of Iron Guanyin, Pu'er, high-quality green tea, Dragon Well tea.
Beneficial effect：
Color is various, and by Aqua Folium Camelliae sinensis immersion deodorization processing before carp cooking, carp is without fishy smell after culinary art.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Raw material：Carp 1,100 grams of peanut oil, 25 grams of wet starch, 5 grams of garlic, 25 grams of soy sauce, 15 grams of pine mushroom,
25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper powder, 1 gram of paprika, 1.5 grams of refined salt, 2 grams of sesame oil.
Step：
1. Aqua Folium Camelliae sinensis are taken to soak 30~60 minutes carp；
2. carp is cleaned, scale, remove the gill, scratched at the abdomen place of cuing open with knife, remove internal organ, clean blood foam, both sides tiltedly seize by force 5
Knife；
3. after pine mushroom water hair, silt is cleaned, stalk root, shallot peeling, cleans, is cut into filament；Ginger is cleaned, and is gone
Skin, cut into slices；
4. being put into peanut oil in pot, very hot oven is heated, and whole piece carp is cooked and decocts into two sides yellowly, then is cooked into cooking wine, then
Be sequentially placed into paprika, pine mushroom silk, refined salt, soy sauce, ginger splices, boiled, very hot oven change after burning 3 minutes small fire boil in a covered pot over a slow fire it is ripe, then
Bulbus Allii Fistulosi, monosodium glutamate, thickening soup are put into, sesame oil, pepper powder is added, enters disk, you can.
In a preferred embodiment, the Aqua Folium Camelliae sinensis are one or more mixing of Iron Guanyin, Pu'er, high-quality green tea, Dragon Well tea.
Using braised carp in brown sauce made from this method, look good, smell good and taste good.
Claims (2)
- A kind of 1. preparation method of no fishy smell braised carp in brown sauce, it is characterised in thatRaw material：Carp 1,100 grams of peanut oil, 25 grams of wet starch, 5 grams of garlic, 25 grams of soy sauce, 15 grams of pine mushroom, 25 grams of cooking wine, 5 grams of ginger, 1 gram of monosodium glutamate, 1 gram of pepper powder, 1 gram of paprika, 1.5 grams of refined salt, 2 grams of sesame oil.Step：1）Aqua Folium Camelliae sinensis are taken to soak 30~60 minutes carp；2）Carp is cleaned, scaled, remove the gill, scratched at the abdomen place of cuing open with knife, remove internal organ, clean blood foam, both sides tiltedly seize by force 5 knives；3）After pine mushroom water hair, silt is cleaned, stalk root, shallot peeling, cleans, is cut into filament；Ginger is cleaned, and peeling, is cut into slices；4）Peanut oil is put into pot, very hot oven heats, whole piece carp is cooked and decocts into two sides yellowly, cook again into cooking wine, then be sequentially placed into paprika, pine mushroom silk, refined salt, soy sauce, ginger splices, boiled, very hot oven change after burning 3 minutes small fire boil in a covered pot over a slow fire it is ripe, place into Bulbus Allii Fistulosi, monosodium glutamate, thickening soup, sesame oil, pepper powder are added, enters disk, you can.
- 2. the preparation method of a kind of no fishy smell braised carp in brown sauce according to claim 1, it is characterised in that the Aqua Folium Camelliae sinensis are one or more mixing of Iron Guanyin, Pu'er, high-quality green tea, Dragon Well tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610311402.2A CN107361319A (en) | 2016-05-11 | 2016-05-11 | A kind of preparation method of no fishy smell braised carp in brown sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610311402.2A CN107361319A (en) | 2016-05-11 | 2016-05-11 | A kind of preparation method of no fishy smell braised carp in brown sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107361319A true CN107361319A (en) | 2017-11-21 |
Family
ID=60303866
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610311402.2A Pending CN107361319A (en) | 2016-05-11 | 2016-05-11 | A kind of preparation method of no fishy smell braised carp in brown sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107361319A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881627A (en) * | 2019-10-30 | 2020-03-17 | 上海爱一特餐饮有限公司 | Iced fish and preparation method thereof |
-
2016
- 2016-05-11 CN CN201610311402.2A patent/CN107361319A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110881627A (en) * | 2019-10-30 | 2020-03-17 | 上海爱一特餐饮有限公司 | Iced fish and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102058193B1 (en) | Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method | |
| CN103844284B (en) | Fish cooking method | |
| CN103355694A (en) | Method for making fish heads | |
| JP2012039902A (en) | Flavor oil | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN104738563A (en) | Barbeque sauce | |
| CN107348386A (en) | A kind of preparation method of air making-up and spleen enlivening chicken | |
| CN107361319A (en) | A kind of preparation method of no fishy smell braised carp in brown sauce | |
| CN104366605A (en) | Soup with fish heads and lycium barbarum in casserole and preparation method thereof | |
| CN103284223B (en) | Method for preparing spicy globefish | |
| CN106306612A (en) | Fish flesh bean curd skin rolls and manufacture method thereof | |
| CN104206552A (en) | Bean curd skin roll wrapping horse meat and manufacturing method thereof | |
| CN103504345A (en) | Preparation method for flos lonicerae chicken | |
| CN103535755A (en) | Method for preparing spicy and hot chicken slices | |
| CN105639306A (en) | Soy sauce braised cyprinus carpio preparation method | |
| CN101019660A (en) | Fish cooking process | |
| CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
| CN101467698A (en) | Method for making roast spring pigeon | |
| CN104705667A (en) | Spicy sauce bone manufacturing method | |
| CN110269208A (en) | Send welfare secret grilled fish | |
| CN1985668A (en) | Savoury turkey cooked in soy sauce and its making process | |
| CN104544288A (en) | Making process of hotpot spicy fish | |
| KR20050072909A (en) | Method for cooking a steamed pig-backbone food | |
| CN107897764A (en) | The processing method of the shrimp pine of hypoallergenic | |
| CN103027235A (en) | Preparation method for special rice noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171121 |