Formula and making method of braised Yellow River large carp

Abstract

The invention relates to a formula and a making method of braised Yellow River large carp, the main material comprises carp, the ingredients comprise scallion, ginger, garlic, chili, dark soy sauce, light soy sauce, vinegar, oyster sauce, sugar, edible oil, cooking wine, salt, monosodium glutamate and starch, and the method comprises the following specific steps: step 1, preparing the ingredients; step 2, pretreating carps; step 3, frying the carp blocks; step 4, stir-frying; and step 5, taking out of the pot. Compared with the prior art, the method has the following advantages that the Yellow River large carp is diced and then fried, operation is convenient, half-cooked and burnt caused by uneven heating of fish meat is avoided, and the made Yellow River large carp is red and bright in color, fragrant, attractive in appetite, burnt outside and tender inside when being eaten, not broken or scattered to be tasty, crisp in fine fishbone, sour and sweet, spicy, fragrant and palatable and can be eaten with rice.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a formula and a preparation method of braised Yellow River carp in soy sauce. Background technique [0002] Yellow River carp is one of the four famous fishes in my country. It has golden scales and red tail, long body and delicious meat. There are many beautiful meanings such as "fish every year", "knotting carp", "fish jumping over the dragon's gate", "lying on ice and begging carp". [0003] In the prior art, the whole carp is generally used to make braised yellow river big carp. Although the braised yellow river big carp made in this way is beautiful, it is a test of the skill level of the chef. It is inconvenient to operate during the frying and frying process. It also consumes more oil when frying, and it is difficult to control the heat, resulting in that part of the fish is burnt, while the other part is still raw, which affects the color and taste of the braised ...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the whole carp is generally used to make braised yellow river big carp. Although the braised yellow river big carp made in this way is beautiful, it is a test of the skill level of the chef. It is inconvenient to operate during the frying and frying process. It also consumes more oil when frying, and it is difficult to control the heat. As a result, part of the fish is burnt, while the other part is still raw, which affects the color and taste of the braised Yellow River carp.