The taste and flavor of sweet and sour carp are very unique. The crispy and tender carp meat with a moderate sweet and sour sauce make people’s appetite increase. In addition, sweet and sour carp also has many nutritional value and health benefits. Carp is rich in nutrients such as high-quality protein and unsaturated fatty acids, which can improve body immunity and prevent cardiovascular diseases. The vinegar in sweet and sour carp is rich in organic acids and minerals, which helps promote digestion and enhance immunity. Therefore, sweet and sour carp is not only a delicious dish, but also a nutritious and healthy dish.
Ingredients for sweet and sour carp
| Carp | one |
| Salt | 5g |
| Pepper powder | 3g |
| Garlic | 5g |
| Egg | two |
| Baking powder | 3g |
| Starch | 4g |
| Flour | 4g |
| Edible oil | 5g |
| Ketchup | 30g |
| Sugar | 30g |
| White vinegar | 15g |
| Chopped green onion | 6g |
| White sesame seed | 10g |
Steps:
1.Today, make a delicious Sweet and sour carp. Remove the scales from a carp, cut open the belly, remove the internal organs, and wash thoroughly. After washing, cut the carp on both sides, taking care not to cut through. Let’s lift the carp up and have a look. Put the carp in a basin, sprinkle with salt and pepper powder, and evenly apply it on the carp. Marinate for five minutes to give the carp a flavor. Pound garlic and cut into garlic powder, place in a basin for later use.
2.we’ll coat the carpwith batter. In a basin, beat two egg whites and add a spoonful of baking powder. Stir vigorously to dissolve. Baking powderprovides a fluffy texture, but it’s optional for home cooking. Then, add two tablespoons of starch and two tablespoons of flour. Whisk for three circles on the left and three circles on the right to form a paste without lumps. Check to make sure it’s smooth. Add a tablespoon of edible oiland stir until it pulls apart. Place the carp in the batter and evenly coat it on both sides. Lift the carp and coat the sashimi cut with batter.
3.we will deep-fry the carp. Pour edible oilinto the pot and heat it to 50%. Lift the carp tail and fry the head for a while. Then slowly place it into the oil pot, keeping the heat medium throughout the process. During this time, constantly pour hot oil over the head and tail of the carp, or the parts that are exposed outside the oil surface. It is best not to turn the carp during the frying process to avoid affecting its shape. Stick a chopstick into it and if it can easily break through the body, it means the carp is fully cooked. Then turn up the heat a little bit to raise the oil temperature and fry the carp until it turns golden. Keep frying for five to six minutes throughout the process. If it is fried for too long, the small bones will be fried crisp and the taste will be better. First, remove it from the oil and place it on a plate.
4.Now we start to cook the sweet and sour sauce. Leave some oil in the pot, pour in the garlic powder, and after smelling the garlic aroma, add 30 grams of ketchup and stir. Pour in 30 grams of sugar, 1 gram of salt, add two tablespoons of water, and then add 15 grams of white vinegar. Stir evenly with a spoon. When the water boils, add a little water starch and keep stirring with a spoon.
5.When the soup becomes thick and foamy, pour it over the carp. Sprinkle with chopped green onion and white sesame seeds. A little tip: If you don’t like garlic, you can leave it out. Adding a little salt can highlight the sweetness of the sweet and sour sauce. The amount of salt should be just enough to taste the saltiness. Now, this delicious Sweet and sour fillet is ready.
Tips
1.carp should be fresh, and it is best to choose live carp. Do not eat carp that has just been killed immediately, but should be left for half an hour before cooking.
2.When frying the carp, it needs to be Zhaliang twice, the first time it is cooked, and the second time it is crisp.
3.The proportion of sweet and sour sauce should be adjusted properly, with a moderate sweetness and sourness. The proportion of white sugar and vinegar can be adjusted according to individual taste.
Sweet and sour carp is a delicious and nutritious traditional dish. Its crispy skin, tender carp meat, and rich taste, with a moderate sweetness and sourness, make it memorable. The unique feature of this dish lies in its shape and cooking technique, with the head and tail of the carp facing upwards, standing upright without falling, symbolizing the auspicious meaning of the carp leaping over the dragon gate.