Carp cooking

Carp, especially not frozen, but fresh, - verynutritious and delicious fish. But there are a lot of people who do not like carp cooking. All because of the huge number of bones, which are also very sharp and small.

And here, for example, in China (where, by the way, carp also appeared) the inhabitants learned to cut this fish in a special way. In this country, dishes made of carp are a delicacy worthy even of the emperor.

Now we will not disassemble how to bake the carp in the oven. Let's try some more interesting recipes.

Meatballs from carp

The simplest and most logical way to get rid of bone problems is to simply grind the fish into minced meat.

Prepare the carp by cutting it intofillets, removing the pre-rib bones and the ridge. Twist the fish with a similar amount of pork until a homogeneous stuffing is formed. The crooks use two large and heavy knives for this procedure, but you use a simple meat grinder. Add the egg white, minced starch and rice wine to the stuffing.

Pepper, salt and thoroughly knead allIngredients. Add minced chopped leeks to the mince (take only its white part) and put it for 30 minutes in the refrigerator. After a lapse of time, moisten your hands in cold water and roll the balls from the stuffing. The diameter of the balls should be about 2 centimeters.

Let the chicken broth come to a boil. Now gently put the meatballs that you just made into it. Make a smaller fire and cook for 5 minutes. Then add in the "soup" the green part of the leeks, cut into strips.

If you have a small amount of freshmushrooms, for example, veshenok, you can add them. After this, cook for 5 more minutes and the carp is finished. You can serve a dish. Just before this, add a little soy sauce and sprinkle finely chopped cilantro and chili.

Do not refuse to cook carp onlybecause it is difficult to choose from a bone. If you choose the right approach, nothing will prevent you from enjoying the wonderful taste of this wonderful fish. The meat is slightly sweet and very tender. Moreover, in large cities, carp is hardly one fish, which can be bought still alive, and therefore, the freshest.

Preparation of carp-proteins

Ingredients:

- one whole carp with a weight of about 1 kg;

- a little cornstarch;

- vegetable oil;

- a small amount of pine nuts and green peas (to decorate the dish).

Ingredients for sauce:

- 6 tablespoons of ketchup or tomato paste;

- 6 tablespoons of water (cold);

- 2 tablespoons of rice vinegar;

- 1 centimeter of ginger root (fresh);

- 3 tablespoons of sugar;

- one small stem of leeks;

- 2 teaspoons cornstarch;

- salt.

Preparation:

Clear the carp from the scales, remove all the gills and insides, cut off the head. Divide the fish carcass on the fillet, removing the costal bones and the ridge. In this case, the fillet should remain attached to the tail.

One fillet lay down the skin and make a crossnotches. The knife should be kept at an angle to the table, cutting almost to the end, but without touching the skin itself. Start doing this from the head, heading towards the tail. After that you need to make the same deep incisions, but already parallel to each other, holding the knife perpendicular to the surface of the table. And the smaller the distance between the cuts, the better. All the same it will be necessary to do with the second fillet.

Both fillets and carp head roll in starch and fry separately in deep-fried. Put everything on a paper napkin to let the excess oil flow out.

Prepare the sauce. To do this, mix ketchup or tomato paste diluted with water, salt, sugar and rice vinegar. The taste of the sauce should turn out to be sweet and sour at the same time. Add a little vegetable oil to the saucepan and quickly fry in it ginger and leeks, cut into small pieces. Pour the sauce, bring to a boil and thicken with starch, which previously dilute in a proportion of one to one. Add 3 tablespoons butter from the deep-frying pan and remove the sauté pan from the fire.