Download "Хрустящая жареная рыба по-Китайски, рецепты из рыбы от fisherman dv 27rus."

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fishermandv27rus,

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00:00:03

hello friends, subscribers and just

00:00:06

spectators, although it’s very tasty and people

00:00:09

want to pulse with you with a recipe for

00:00:10

cooking grass carp, if you

00:00:13

accidentally get infected in your refrigerator, there’s a

00:00:14

fish tail lying around,

00:00:16

be sure to prepare this recipe, this is a

00:00:20

recipe from a Chinese chef, an

00:00:22

awesomely tasty dish is made, it just

00:00:26

looks beautiful, I’ll show you everything and

00:00:28

I’ll tell you another recipe for Chinese

00:00:30

cuisine on our channel, so if

00:00:32

you don’t have such a tail, it’s okay,

00:00:34

just take some kind of carp

00:00:36

or carp, just cut off a branch from it,

00:00:39

take a friend of its component part,

00:00:40

do the same thing, but if you have a tail, then

00:00:43

it’s generally super volume that the tail you have, the

00:00:45

meat in the first one is bony, you are not very

00:00:47

strong, but you are where he fits in because

00:00:49

he has dense and blunt meat, for this we

00:00:51

need to first cut the meat from the tail, there is a

00:00:58

video on cutting this grass carp

00:01:00

on the channel, he weighed 15

00:01:03

kilograms,

00:01:06

look at this tail, it

00:01:09

’s gorgeous,

00:01:12

we just need a head from these narrowly, it’s just that

00:01:16

we’ll fry it separately, too,

00:01:19

awesomely cool, you see how much it can’t help but

00:01:22

be delicious,

00:01:23

so take Chinese cuisine, a very

00:01:26

important thing is slicing children there when they

00:01:30

drop out of school for chefs, they start for a long time they

00:01:32

just teach you not to prepare the cuts, but

00:01:35

rather to cut them, so look, we take

00:01:39

the tail and you can see it has food for food, as

00:01:42

if this part is going, we can remove

00:01:45

the old one, we don’t need to take a knife under on

00:01:49

such an almost straight plane,

00:01:52

I make an incision, but until the skin, it’s like a

00:01:58

drawing tell me in horror where to cut

00:02:01

two

00:02:05

three let's

00:02:08

4 now cut it off

00:02:11

should get something similar to a

00:02:14

book you can see yes these are the tonic

00:02:17

plates on the skin here cut put

00:02:21

aside from this piece you will get the

00:02:24

bones from earlier here they are sticking out I don't

00:02:27

cut them crosswise to make a lot of

00:02:29

small bones I’m slicing straight down along the

00:02:32

bones,

00:02:35

be careful not to cut through the skin, but also

00:02:38

take care of your fingers, here they are, see the bones, I’m

00:02:41

cutting along them, this is an

00:02:45

important point because it won’t be

00:02:48

very convenient to eat if you cut the bones

00:02:51

across, there will be a bunch of small

00:02:52

little ones the bones are not good,

00:02:55

so we'll do something like this and

00:03:00

try to cut off this part. We'll cut it

00:03:03

somehow. You can leave this skin,

00:03:07

but you can also remove it. The Shelby did

00:03:09

n't have anything left on it, just

00:03:12

fry it, it will be a very tasty thing,

00:03:14

along with the tail. then I tightened it up, it didn’t work out for

00:03:17

me, what is it like this

00:03:20

now, the players are doing the same thing and doing a

00:03:23

good job, we’ll continue to try,

00:03:26

look, we take this one from the fish,

00:03:30

we put it skin side

00:03:32

down so that we have the rifling revealed here

00:03:35

you see on and again it shows for a long time to everyone

00:03:39

it’s clear that no one had a question and then it didn’t

00:03:41

arise, we step back about one

00:03:44

centimeter and cut

00:03:45

it, but without cutting through the skin all the way,

00:03:53

like something like this, it’s going to be difficult in

00:03:55

an hour, I’ll cut everything in this way,

00:03:58

friends, look after we’ve

00:04:00

cut the fish into all these things and and

00:04:04

face just take it in cold water and

00:04:06

rinse thoroughly right away, feel free to

00:04:09

take it and rinse the temple or squeeze

00:04:11

it out, put it in a plate, but the essence is clear, wash it by squeezing it, remove

00:04:15

all the fish, wash it,

00:04:20

salt it, pepper it with the same young and black,

00:04:25

add a

00:04:26

little bit of red, any spices for fish,

00:04:29

then use this flax gymnastics who

00:04:31

likes what red we mix all this here is the

00:04:37

most difficult part ready now

00:04:40

let's fry all the fish put it on

00:04:44

peppered the breading I have it ready here

00:04:47

I have a breading consisting of one

00:04:49

glass of corn flour and 1 glass of

00:04:52

wheat flour once I made it for a long time it's

00:04:55

enough I use it all the time

00:04:58

you will need a deep frying pan or waders of

00:05:00

something dolls 5 a deep frying pan, not

00:05:02

big and clean water, take this

00:05:04

fish and

00:05:06

throw in the breading, it’s convenient to make it

00:05:09

in a bag, these are pieces if from paralysis with

00:05:11

racial sweat, fry their spine separately,

00:05:13

they won’t go to waste,

00:05:15

but that’s all, and bread them thoroughly

00:05:19

showing Bye bye and hello, I will have the extra

00:05:23

left in the bag

00:05:25

and the types of the bag are the same top 3 5 could be

00:05:30

observed and the participants of this breading does not

00:05:32

happen all the fish is well planned

00:05:35

pour clean cold water into a bowl

00:05:39

how to fry fish in Chinese I showed

00:05:42

on the channel there is a video but I haven’t seen

00:05:44

look at the link, I’ll leave you the first

00:05:46

scene of comments, so we take out a

00:05:49

piece of fish from the breading from this bag, shake it off

00:05:52

well, follow 3

00:05:55

extra flour, it’s not needed here, we’re holding the bikes, and

00:05:57

so we hold it by the skin and on the package of light 3 they

00:06:01

just don’t get every piece, we have

00:06:04

planned the oil is heated up like this

00:06:08

the temperature was applied to the mass, we make a small

00:06:11

brother 160 no more than 140 surrogates, you don’t

00:06:15

need it, it’s all burning,

00:06:17

we lower the fish in cold water,

00:06:20

shake it and

00:06:24

again shake it off by the skin, brush off the water and

00:06:28

lower it into deep-frying mass, shake a layer of water,

00:06:31

shake it with tweezers,

00:06:38

and actually fry it until golden

00:06:40

brown, like all the fish before frying it

00:06:42

well, this thing turns out just

00:06:45

like

00:06:48

the skin, it’s cool, it turns out so

00:06:53

crunchy, as I’ll show you like this, friends tm arya,

00:06:56

all the fish is ready,

00:06:59

my leg, his

00:07:01

crispy thing turned out to be

00:07:04

Marie de leather

00:07:11

about me, a

00:07:14

couple of

00:07:18

friends, this is already yummy, you can take and

00:07:21

eat these small pieces right

00:07:24

now,

00:07:26

very delicious really, for the sake of the bone,

00:07:28

everything is burnt, you can feel it absolutely

00:07:30

friends, but in fact you will need 5-6

00:07:32

cloves of garlic private piece of ginger

00:07:35

a little spiciness

00:07:36

or bell peppers automatically you either have

00:07:39

tomatoes in a tomato or just a

00:07:43

spoonful of tomato paste or some kind and a spoonful of

00:07:46

ketchup no matter what burkuta we need

00:07:48

red felt let's quickly garlic

00:07:50

ginger pepper all finely chop the spirit

00:07:57

cravings sega for chopping this is the case garlic

00:08:00

pepper ginger chopped

00:08:02

throw in a cup I'll take 6 rubles from me

00:08:07

rush captivate the video left half a jar

00:08:10

to lay down and then bell peppers in tomato sauce

00:08:12

in tomato paste us tank not we are

00:08:15

all this business in the blend and now

00:08:16

quickly whip it up and let's

00:08:19

warm it up in this [ __ ] well,

00:08:22

pour a little clean oil into the frying pan, add the

00:08:26

pike perch immediately, garlic, ginger,

00:08:33

add soy sauce,

00:08:35

it looks like

00:08:38

add a little sugar right away, a

00:08:44

pinch of salt, as soon

00:08:50

as it boils, it starts to foam,

00:08:54

add

00:08:56

our speech whipped to the mountain you can tomatoes

00:08:59

tomato sauce sharks the same thing

00:09:02

turns out very well

00:09:06

bring the sauce to a boil

00:09:08

until it boils immediately add a couple of

00:09:12

spoons of

00:09:14

Baron’s vinegar would be sour oxide sweet island will

00:09:17

now boil so I immediately

00:09:19

got a lot

00:09:21

just pour it into a jar into a bottle and

00:09:24

put it in the refrigerator under the chicken under fish

00:09:27

this is a very tasty sauce on the branch, it

00:09:31

won’t be left idle for sure, but I

00:09:34

can wait, the sauce has boiled, turn off everything

00:09:38

is ready, Antoshka, the sauce was delicious,

00:09:40

no one has any questions, soon the

00:09:42

May holidays will all fall on the barbecue,

00:09:44

you want to surprise your guests, this is a great

00:09:47

recipe

00:09:48

even the thing was worth it, Mrs. Shuta will be

00:09:51

gorgeous, so okay, let’s take the fish, the fish is

00:09:53

crispy, we just

00:09:58

introduce it and

00:10:00

fill it with this aromatic component, the whole

00:10:02

thing, just a little bit, you don’t need a

00:10:06

little more, a very tasty sauce, it’s true, this is

00:10:09

not the first time they make it, I recommend it

00:10:12

boldly so, but that’s it, in general, the dishes are

00:10:14

ready to eat like this, I take it like

00:10:16

this, they tear off a piece of fish, you

00:10:19

see, the bone is long, it’s overcooked,

00:10:21

it’s just heavy,

00:10:23

they helped in the sauce

00:10:27

for this, it’s gorgeous, delicious dishes, as

00:10:31

they are prepared, everything tastes very simple

00:10:33

this is an awesome piece of this excerpt

00:10:35

which is such a hard life to stop

00:10:38

really very tasty really recommend

00:10:41

this trick I'll catch the

00:10:44

giver tori black

00:10:47

try it you won't regret it but I'm

00:10:50

ending here I have to eat this before it

00:10:52

cools down and it's crispy when serving it

00:10:54

appeared it was done by the panels guests

00:10:56

will be delighted but

00:10:58

all my friends today I’m finishing with this video

00:11:01

everyone who liked it put your

00:11:03

fingers up subscribe to the channel and

00:11:06

click on the bell

00:11:07

don’t miss anything that’s all thanks for

00:11:09

watching to the end

00:11:11

see you I hope tomorrow this sand if

00:11:13

suddenly youtube I’ll cover friends in 1

00:11:14

comment link to reserve on Yandex

00:11:17

Din but that's all thanks to everyone and

00:11:19

goodbye to everyone

Description:

Привет друзья, сегодня у нас рецепткитайской кухни, и я покажу как приготовить хрустяящию жареную рыбу, готовить я буду хвост белого амура, покажу как нарезать рыбу для жарки , расскажу про панировку и приготовим вкусный соус для рыбы, соус не совсем китайский но кисло-сладко-острый этот соус отлично полойдёт как к рыбным блюдам, так и к птице, или к шашлыку, скоро майские праздники и всё поедут на природу жарить шашлык, вот попробуйте этот соус к шашлыку и вы будите приятно удивлены этому вкусу! ну а видео рецепт : "Хрустящая жареная рыба по-Китайски, рецепты из рыбы от fisherman dv 27rus" вы можите посмотреть на мом канале в ютюб перейдя по этой ссылке: https://www.youtube.com/watch?v=MZEFJU40UYU Другие рецепты из рыбы от fisherman dv.27rus , вы всегда найдёте на моём канале на youtube перейдя по этой ссылке : https://www.youtube.com/c/FishermanDV27RUS Всем спасибо за просмотр и всем добра! , #Рецепты27Rus ,

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