Silver carp sold in supermarkets are generally processed in thick slabs. Usually a piece is just enough for a dish. Thaw the silver carp, rinse it with water, and dry it. It is best to use a clean paper towel to blot the water from the silver carp. Take a small amount of salt, monosodium glutamate, cooking wine, pepper and mix well. Marinate the silver carp for 20 minutes.
Take an egg, leave the egg yolk, and use the protein for other dishes. Beat the egg yolk on a plate and mix well
Spread the egg yolk evenly on the silver carp
Pour the raw powder into the dish, use the silver squid coated with egg yolk to clear the raw powder, so that the raw powder is thinly covered with silver carp, and both sides should be powdered. Note that the raw powder must not be more
Fry (fried) pot to heat, pour salad oil
When the oil temperature is 80% hot, put the silver carp into the medium, fry it on medium heat, fry until golden on both sides, and smash it with a big fire. The purpose is to force the oil that invades the silver carp during frying.
Fried codfish is taken out and placed on a cutting board
If you pack the plate, you can make a big chunk of it.
Don't forget to have some juice before eating. Heat the wok, pour a little salad oil, and heat the right amount of Lee Kum Kee steamed fish. However, I always think that Lee Kum Kee steamed fish oyster sauce is a bit sweet, so I will add a small amount of soy sauce.
Codfish is one of the most famous specialties in Portugal. In Northern Europe, squid is called “the dietitian on the table”. The Portuguese even call it “liquid gold”, which shows its high nutritional value. . The squid is thick, thorny and delicious. Nutrition experts point out that its protein content is very high, and its fat content is extremely low at least 0.5%, almost equal to shark meat. More importantly, the liver of the carp has a oil content of up to 45% and contains a variety of vitamins such as A, D and E. It is definitely a nutritious and delicious food for all ages.