Carp can offer a lot of protein and it tastes quite tender and delicious. Steamed carp is considered to be the most common way of cooking. However, grilled carp can be quite flavorful and fragrant. This is a recipe about how to grill carp with vegetables.
Ingredients
2 squid (600g)
2 tablespoons cooking wine
a piece of ginger
3 tablespoons of light soy sauce
3 tablespoons of soy sauce
50g green peppers
a green onion
2 pieces parsley
2 potatoes (about 250g)
50g bean curds
1 teaspoon salt
100g flammulina
2 tablespoons paprika
4 tablespoons salad oil
Equipment:
Non stick grill mat to prevent from sticking and help keep grate clean
Instructions:
1.Remove the scales from the scales, remove the sputum and the internal organs, wash it under the tape. Cut 2-3 knives on the the back and belly of fish to help seasoning. Then mix cooking wine, light soy sauce, soy sauce, salt, and paprika into a large bowl. Then rub the marinade thoroughly on the carps and refrigerator for half an hour. The longer carps get marinaded, more tasty.
2.Place a piece of BBQ grill mat on the baking tray to prevent from sticking, brush the surface with salad oil, and transfer the carps to the baking tray.
3. Slice the potatoes and ginger, cut the green onions and bean curds, cut the green peppers into cubes, clean the parsley and flammulina.
4. Preheat the oven over medium high temperature at about 190 degrees, adjust the temperature of up and low layer to 190 degrees, transfer the baking tray to the oven and bake for half an hour.
5. Add potato and ginger slices, green onions, bean curds, green peppers and flammulina into a pan over medium high fire, add salad oil, stir fry until half cooked.
6. Take out the baking tray, and transfer the carps to a plate. Add the half cooked vegetables in the oven, add the fish on the top of vegetables, and transfer back to the oven. Bake for another 5 minutes.
7. Remove from the oven. Sprinkle some paprika and serve.
Ingredients
2 squid (600g)
2 tablespoons cooking wine
a piece of ginger
3 tablespoons of light soy sauce
3 tablespoons of soy sauce
50g green peppers
a green onion
2 pieces parsley
2 potatoes (about 250g)
50g bean curds
1 teaspoon salt
100g flammulina
2 tablespoons paprika
4 tablespoons salad oil
Equipment:
Non stick grill mat to prevent from sticking and help keep grate clean
Instructions:
1.Remove the scales from the scales, remove the sputum and the internal organs, wash it under the tape. Cut 2-3 knives on the the back and belly of fish to help seasoning. Then mix cooking wine, light soy sauce, soy sauce, salt, and paprika into a large bowl. Then rub the marinade thoroughly on the carps and refrigerator for half an hour. The longer carps get marinaded, more tasty.
2.Place a piece of BBQ grill mat on the baking tray to prevent from sticking, brush the surface with salad oil, and transfer the carps to the baking tray.
3. Slice the potatoes and ginger, cut the green onions and bean curds, cut the green peppers into cubes, clean the parsley and flammulina.
4. Preheat the oven over medium high temperature at about 190 degrees, adjust the temperature of up and low layer to 190 degrees, transfer the baking tray to the oven and bake for half an hour.
5. Add potato and ginger slices, green onions, bean curds, green peppers and flammulina into a pan over medium high fire, add salad oil, stir fry until half cooked.
6. Take out the baking tray, and transfer the carps to a plate. Add the half cooked vegetables in the oven, add the fish on the top of vegetables, and transfer back to the oven. Bake for another 5 minutes.
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| grilled carp |
7. Remove from the oven. Sprinkle some paprika and serve.
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