He of carp
Composition / ingredients
10
servings:
Cooking method
1. Clean the fish, remove the insides and fins, cut off the heads and tails, remove the scales.
2. Cut the fish into pieces, put it in a deep dish.
3. Peel the onion, cut into half rings, put it to the fish.
4. Wash the carrots thoroughly, peel them, rub them on a grater for Korean carrots or cut them into small strips. Add it to the rest of the ingredients.
4. Sprinkle the fish, carrots and onions with salt and pepper.
5. Heat the oil, pour paprika into it, calcinate for a minute, then pour this mixture over the fish and vegetables. Mix everything together.
6. Add vinegar, mix again.
7. Put everything in a jar or other suitable container, put it in the refrigerator for a day.
The next day, the he of carp is ready!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Boiled crucian carp - 102 kcal/100g
- Fresh carp - 87 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Paprika - 289 kcal/100g
