Smoked carp strips of the preparation of materials: main ingredients: carp 1 (weighing about 750 grams).
Accessories: 15 grams of coriander leaves, 25 grams of pickled red pepper.
Seasonings: smoked material (cypress sawdust, sugar, each appropriate amount), 5 grams of salt, pepper 1 gram, 20 grams of wine, 5 grams of cinnamon, 5 grams of pepper (star anise) 5 grams of pepper 5 grams of green onion 20 grams of ginger 15 grams of sugar 20 grams of brown sugar 20 grams of sugar color 400 grams of broth, monosodium glutamate 2 grams of sesame seed, 20 grams of sesame oil, peanut oil appropriate amount. Characteristics of smoked carp: smoky aroma, salty and mellow, slightly sweet. Teach you how to do smoked carp strips, how to do smoked carp strips to be delicious 1. Carp slaughter clean scales, gills, head, viscera, wash and sop up, along the neck under the spine with a knife flat slice to the tail, up and down the two sides of the fish, and then slice the ribbed thorns, shave the skin of the fish, cut off the end of the tip. The two clean fish fan cut into 1 centimeter wide fish strips. Into the bowl, with 2 grams of salt, pepper 0.5 grams, 10 grams of wine, green onion, ginger marinated for about 30 minutes. Pickled red pepper to remove the tip, seeds, diagonally cut the horse ear section. 2. pot sizzling well, into the peanut oil to seventy percent heat, one by one, quickly into the fish strips, to be fish strips deep-fried to the surface crispy, color golden, down into the funnel to drain the oil. Pan quickly back on the fire, into the cinnamon, pepper, pepper, with the remaining oil stir-fried, into the marinated fish with scallion, ginger, into the bubble red pepper segments, stirring and bursting incense on high heat. Into the cooking wine, add the soup, into the sugar color, rock sugar, salt, pepper, into the fish, change the fire to lean 15 minutes, juice, into the monosodium glutamate, dripping into the sesame oil 10 grams, to be the end of the juice fish orange-red shiny, poured into the dish. 3. Set up a fine grate, will be scattered on the fish, cover the lid, the pot on the fire, burned to the pot of white smoke, switch to the fire smoked for 10 minutes, to the fish smoked to the red bright take out, brush on the sesame oil, will be the fish and pickled red pepper section of the code into the plate, sprinkle with coriander leaves that is completed. Tip: This dish can be served as a cold dish. Note that in the smoking should be sprinkled into the sawdust, and then sprinkled with sugar. winter vegetables bashful carp practice details cuisine and efficacy: home-cooked recipes
process: burning winter vegetables bashful carp preparation materials: main ingredients: live carp 1 tail (weighing about 750 grams).
Accessories: 100 grams of net lean pork, 5 grams of coriander leaves, 15 grams of fresh red bell pepper.
Seasonings: winter vegetables (produced in Sichuan) 100 grams, 10 grams of soy sauce, 1 gram of salt, 1 gram of pepper, 3 grams of monosodium glutamate (MSG), 10 grams of green onion, 10 grams of ginger, 20 grams of wine, 10 grams of sesame oil, 500 grams of soup, peanut oil. The characteristics of the winter vegetables bashful carp: sauce pickle aroma pure, salty and refreshing. Teach you how to do the winter vegetables bashful carp, how to do the winter vegetables bashful carp is delicious 1. will carp starve 1 day to the earth fishy, slaughtered scales, fins, gills, viscera, wash and sop up the water, in the body of the fish on both sides of the gravel cross knife, with 10 grams of wine, salt 1 grams of marinade. Winter vegetables to the root, wash the sediment, bleach for a while to salty, squeeze the water and cut fine; fresh red bell pepper to remove the tip, seeds, cut into 0.5 cm of small particles, pork cut into 0.6 cm of particles. 2. pan sizzling well, into the peanut oil, burned to seventy percent of the heat, down into the carp fried to both sides of the golden, down into the funnel to drain the oil. Pan back on the fire, into the meat particles to the remaining oil 煵 crisp, into the ginger stir-fried, into the end of the winter vegetables, stir-fried stir-fried incense, cooking into the wine, add the soup, into the soy sauce, pepper, into the deep-fried fish, burned turn over to buckle a ceramic plate, change to braise with the fire for 15 minutes or so, to be burned through the taste of the fish drained soup shovel in the dish. The original juice in the pot into the red pepper particles, seasoning monosodium glutamate, the juice thickened, dripping into the sesame oil, poured on the fish, sprinkled with green onions, cilantro leaves that is completed. Tip: the production of fish should be fried through to the surface of the golden crispy, in the firing process is easy to taste, after the dish has a crispy feeling. Japanese style soy sauce carp recipe details cuisine and efficacy: Japanese cuisine home cooking
Flavor: soy sauce flavor technology: burning Japanese style soy sauce carp preparation materials: main ingredients: live carp 1 (weighing about 2500 grams).
Accessories: 50 grams of dried seaweed, lettuce leaves 50 grams.
Seasoning: 250 grams of Japanese soy sauce, 250 grams of sugar, 100 grams of Japanese umeboshi, vegetable oil, 2500 grams of water. Japanese-style large sauce carp features: rich sauce, sweet and salty pure thick. Teach you how to do Japanese-style soy sauce carp, how to do Japanese-style soy sauce carp is delicious 1. Live carp into the water to raise two days, spit out the fishy air after removing gills, scales, open the abdomen to remove the viscera, rinse clean, both sides straight graver knife, cut into three sections. Dry kelp with cold water, brush clean, cut into large pieces. Lettuce leaves washed, sopped up into the bottom of the plate. 2. pan sizzling well, into the vegetable oil to 70% heat, into the fish fried until golden brown color, into the funnel to drain the oil. Pan back on the fire, into the sauce, and successively into the water creek, boil, into the fish section, kelp pieces, after boiling, change to the fire with the fire leaning 30 minutes, into the sugar, plum pour, and then the fire leaning 1 hour, to be burned through the kelp pieces, the juice collects thick, will be seaweed pieces of seaweed into the plate on the lettuce leaves on the bottom. Fish section code in the kelp into the original fish shape, dripping into the original juice is complete. Carp Agaricus congee practice details cuisine and efficacy: fine staple anemia recipes
Flavor: salty taste process: cooking carp Agaricus congee preparation materials: main ingredients: round-grained rice 100 grams, 200 grams of carp
Supplementary ingredients: Agaricus 20 grams
Seasoning: 3 grams of green onion, 3 grams of ginger, cinnamon 2 grams of salt 1 grams of how to teach you how to carp Agaricus congee, how to do carp Agaricus Porridge is delicious 1. Sticky rice is washed clean, soaked in cold water for 3 hours, fished out, drained.
2. Carp scaling and gill removal, remove the viscera, wash and cut into pieces, put into the pot, add the right amount of cold water decoction.
3. Glutinous rice into the pot, add cold water about 1000 ml, with a strong fire to boil, into the gum, fish soup juice and cinnamon, with a small fire slow cooking, such as glutinous rice cooked, soup thick, put the end of the green onion, ginger, salt for seasoning, can be served up to eat. Carp gelatin porridge preparation tips: clever to remove the carp white tendon: carp spine on each side of a white tendon, which contains substances that cause a special fishy flavor. In the gills of the carp by the place to cut a small mouth, the white tendons will be revealed, with tweezers clamp, gently force, can be drawn off, cooking, there is no fishy flavor. Tips - Food Compatibility:
Japonica rice: Tang?6?1 Monk: "Japonica rice can not be eaten with horse meat, hair tumor disease. Can not be eaten with auricularia, people die of heartache."
Qing?6?1 Wang Yuying: "fried rice, although fragrant, dry fire, non-cold diarrhea avoid."
Carp: carp is avoided with mung beans, taro, beef and mutton oil, pig liver, chicken, thorn mustard, licorice, pumpkin, red beans and dog meat, and also avoided with Chinese medicine in the vermillion; carp and salted vegetables are incompatible: it can cause gastrointestinal tract cancer.
Colla Corii Asini: Colla Corii Asini is afraid of rhubarb.
Poria Plate Corn Carp Practice Details Vegetables and Effects: Weight loss recipes Heat removing recipes Spleen and stomach recipes Atherosclerosis recipes Osteoporosis recipes
Flavor: Original flavor Craftsmanship: braised Poria Plate Corn Carp Preparation Ingredients: Main Ingredients: Carp 750 grams
Supplementary Ingredients: Chestnuts (fresh) 350 grams, Poria 20 grams
Seasoning: Yellow wine 10 grams, salt 3 grams, soy sauce 5 grams, ginger 10 grams, 10 grams of green onions, garlic (white skin) 10 grams, 3 grams of sugar, 1 gram of monosodium glutamate to teach you how to do the Poria board corn carp, how to do the Poria board corn carp to be tasty 1. carp scales, gills, giblets, washed, each side of the four knives;
2. Poria washed, sliced;
3. board corn boiled, shells and skin;
4. green onion cut into sections, ginger slices;
5. with yellow wine, salt, soy sauce, ginger, green onion, garlic, brown sugar to the fish marinade for 20 minutes;
6. fish belly stuffed with garlic, ginger, green onion, under the frying pan frying yellow and fish;
7. corn into the frying pan frying for 2 minutes, injected into the water, boiled;
8. into the fish, Poria, cooked over a moderate fire Add monosodium glutamate can be. Tips - Health Tips:
Clearing heat and diuresis, weight loss. Apply to obesity.
Small Tips-Food Compatibility:
Carp: Carp is not to be eaten with mung beans, taro, beef and mutton oil, pig liver, chicken, thorn mustard, licorice, pumpkin, red beans and dog meat, and is also not to be consumed with Chinese medicine in the same service of vermilion; carp and salted vegetables are incompatible: it can cause gastrointestinal tract cancer.
Poria: Poria is evil to white convergence, fear of mengmeng, diyu, xionghuang, gentiana, tortoise shell, avoid rice vinegar.
The practice of carp soup with red kidney beans is detailed cuisine and efficacy: hepatitis recipes
Flavor: fragrant Craft: boiled carp soup with red kidney beans: main ingredients: carp 500 grams
Accessories: red kidney beans 15 grams, 30 grams of winter melon to teach you how to do carp soup with red kidney beans, how to do carp soup with red kidney beans to be tasty carp slaughtered, cleaned and put in the pot, and then the Add red beans, winter melon with burning soup.
Small tips - health tips:
There is the effect of seepage of dampness and yellow.
Small tips - food incompatibility:
Carp: carp taboo and mung beans, taro, beef and sheep oil, pig liver, chicken, thorn mustard, licorice, pumpkin, red beans and dog meat with food, but also avoided with Chinese medicine in the cinnabar; carp and salted vegetables are incompatible: it can cause gastrointestinal tract cancer.
Crimson beans: carp and red beans with cooking, both can be used to promote water swelling, in the treatment of nephritis edema when the effect is very good, but it is because of the water function is too strong, normal people should avoid eating both, try to eat a few hours apart, can eat differently depending on the person's physique.
Stewed carp practice details Vegetables and efficacy: spleen tonic recipes oedema recipes recipes for the elderly recipes heat detoxification recipes osteoporosis recipes
Flavor: salty taste Craft: stewed stewed carp preparation materials: main ingredients: carp 750 grams
Accessories: 15 grams of coriander
Seasoning: 15 grams of scallions, ginger 5 grams of wine 25 grams of salt 4 grams of wine. Grams teach you how to do stewed carp, how to do stewed carp is delicious 1. will carp scales, gills, viscera, clean;
2. Add minced onion, minced ginger, minced coriander, cooking wine and salt slightly marinated for a few moments;
3. In the pot with a moderate amount of water, the fish will be boiled until the soup is white and meat rotten;
4. Add a little bit of vinegar, you can eat. Tips - Health Tips:
This product is suitable for middle-aged and elderly osteoporosis patients.
Small Tips-Food Compatibility:
Carp: Carp avoid eating with mung beans, taro, beef and sheep oil, pig liver, chicken, thorn mustard, licorice, pumpkin, red beans and dog meat, and also avoid taking with Chinese medicine in the vermilion; carp and salted vegetables are incompatible: it can cause gastrointestinal tract cancer.
Cilantro: when taking tonic and Chinese medicine atractylodes macrocephala, danpi, it is not advisable to take cilantro, so as not to reduce the efficacy of tonic.