Dishes from carp. Heat treatment of fish. The recipe for cooking carp in Chinese - "Carp squirrel"

This seasoning gives sweet taste   our bait makes it very fragrant under water, but because of this we get a lot of small fish pike. Polutin Semitin Paste is derived from wheat flour production process, very cheap, which can be added to any type of pasta   or pasta bait. This unit has a lack of rapid decomposition when it has acquired moisture, so it is recommended to take dry ingredients from the house and use water from this place to make this bait.

Salt flakes, 1 cup polenta, medium flour from flour, oregano, ground-azhi, vanilla, slightly peeled from the egg, then drained and allowed to marinate outdoors and knead with flour, microwave from 3 minutes to 80% pass oil through hands and kneaded again so that the air and the air were ready. Freshwater fish have always played an important role in the local culinary culture of the populations living on the shores of Lake Victoria. The lake, which is an extensive freshwater resource on the African continent, is also a source of high species of tilapia, Nile perch, muken and nkei for local fishing communities.

George shared his recipe with us before heading to the Origin of the World Slow Fish event, in which he presented elements of local cuisine and fish traditions that are now threatened by increased foreign investment in Lake Victoria. George Ntumwa inherited a passion for cooking from his mother, who was the chef in charge of the family restaurant. Having been in high school, he joined his mom in a restaurant and started cooking. He improved his skills by learning hospitality, food and working in several restaurants.

Could you tell us something else about this delicacy? As Slow Food says, “Food is salvation” - this is how traditional knowledge and local products are preserved. It was necessary to adapt original recipeto please our guests. Many of them did not know how to try a bony fish. One of the reasons that prompted me to think about how to serve a dish was to understand that every time we served whole fish to guests, they never ate them, because it was difficult for them to remove pimples and bones from the fish.

However, our ancestors always ate this fish and never experienced any difficulties. Traditionally, what we do is just fish fish, wash it and boil it. In the past, no tomatoes or spices were used. Over time, our grandparents began to include tomatoes and other spices, such as onions or salt, and even frying oil.

What are the projects that the Alliance Chef wants to conduct in Uganda in the future? We are those who have the appearance, and therefore we must promote those that are invisible to the food system. By doing this, we will also promote ourselves. To view and reserve an event, click here. Carp flavored stew.

Peel the fish and dice. Place it in the marina in garlic, ginger and curry powder. Let stand 10 minutes and fry in large quantities   oils. In a pan, cook the sauce with garlic, ginger, butter, onions, tomatoes, milk and water. Add the fried fish cubes to the sauce.

Turn flour into thickening. Serve with steamed rice. Put a portion of water in a saucepan, add chopped purple onion, salt, then add basmati rice and cook. Sorry for the disappearance, joined the trips without the Internet, the boy who wants attention and keen priguitsitu, and never published in this blog.

Therefore, in May last year, we became acquainted with the Danube Delta region here in Romania. A beautiful place that is only two hours away. And, of course, I liked the tasting of fish and other regional delights! One of the hottest things here in Romania is soups, as they call it.

And for dessert, we went to caramel cream, our milk pudding. 🙂. On our second night in Delta, we had a presentation from a folklore group from the area. In fact, they have more Russian and Ukrainian characteristics than Romanians, because of their proximity to these other countries.

And while they sang and danced, we tasted the super churrasco among the applause. And, between one pelican and another. Mark, my husband, got excited and returned home with a new carp. Take about 2 kg of carp, peel it and cut it into two strips. Brush large form or refractory with olive oil. Then draw a shape with a layer of potatoes, sliced. On the potatoes, place the fish with the skin down. Dampen fish with plenty of olive oil.

Place for baking in a medium oven until golden brown. Slice, make a mixture with chopped garlic, salt, black pepper, tomato extract and white wine. Put this mixture on the already golden fish and put it in the oven again for about 15 minutes to clear the flavor of the sauce.

Remove from the oven and garnish with a few slices of lemon and serve with white rice and vegetables! Learn how to prepare and cook this wonderful freshwater fish. The carp is a member of the carp family. The carp is known to be relatively squat and covered with very thick brown scales and can reach a maximum size of one meter per 45 kg. Originating in Asia, carp lives mainly in rivers.

In the Middle Ages, monks often continued to multiply, and kings evaluated it. Today, carp is kept in the wild, with the exception of northern countries such as Norway, Sweden, Russia, etc. I must say that the carp was still the very first wild fish that was raised in the pool.

Choosing a carp, take the fleshy. It must be both hard and elastic. Ask the fish dealer to remove the pocket at the bottom of the carp throat, as it is very difficult to remove. With a carp of 1 kg, you can easily feed three visitors. Be aware that more than 50% of carp is waste that you cannot cook! Store it in the fridge for 2 days; The idea is to consume it on the same day upon purchase.

Different ways of cooking carp

Start with carp peeling, and then let it soak into the vinegar bath several times to remove its taste from the vase, and then empty it without opening the belly, without breaking the bile or damaging the scales. but not language. In a fish fish, boil a quarter-liter of vinegar, then clean the carp with this hot preparation. Dampen it and cover it, then let it cook for a few minutes and drain.

Choose a very large oily dish containing all the carps; if necessary, you can cut off your head. Make sure you grease the dish so that the carp does not catch. Heat olive oil fillet in a frying pan. Remove carp in advance. Brown for 5 minutes on each side.