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Where does sweet and sour carp come from?
Sweet and sour carp is a traditional famous dish in Jinan, Shandong Province, and one of the representative dishes of Shandong cuisine. It is said that this dish originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. When I was in Henan, I formed sweet and sour fried fish, carp baked noodles and other dishes. According to "Dream in Tokyo", during the Northern Song Dynasty, the carp baked noodles became popular in the market. The fish is purple, soft and delicious; The baked noodles are as thin as hair, fluffy and crisp.

Practice: carp preliminary treatment (remember to draw white tendons), put peony knives on both sides of the fish; Marinate fish with cooking wine, salt, monosodium glutamate, white vinegar, pepper and onion ginger for about 10 minute; Dry the salted fish with a dry cloth, then hang the gouache paste and fry it in an 80% hot oil pan until golden and crisp; Add oil, tomato sauce, sugar, monosodium glutamate, white vinegar and water, stir, and finally add a little corn starch; Put the fried fish in a dish and pour in the prepared sweet and sour juice.

Sweet and sour carp are generally made of yellow river carp, fried and fried. The cooked fish is tender, sweet and sour, and slightly salty.