1. Grass carp

Grass carp is rich in selenium and unsaturated fatty acids, which have anti-aging and beauty effects. The meat of grass carp is tender but not greasy, which can appetize and nourish the body. It is a good choice for people who are thin and have poor appetite.

Recommended recipe: sweet and sour grass carp

Ingredients

One grass carp, 1 egg

Seasoning

Cooking wine 3 tablespoons 45ml, 30g dry starch, 30ml tomato paste, 15g shredded ginger, 50g sugar, 45ml rice vinegar, 5g salt, 1 tablespoon wet starch

Method

1. Remove the fish from grass carp Clean the head, scales and internal organs, cut the fish from the middle along the back bone, remove the fish meat on both sides, and cut it into thin pieces with an inclined blade. Add cooking wine and marinate for 20 minutes. Crack the eggs into a bowl, add dry starch, and beat into an egg paste.

2. Pour oil into the pot and heat it over medium heat until it is 70% hot. Coat the fish fillets evenly with egg batter, deep-fry until golden brown, take out and drain off the oil. Arrange on plate.

3. Leave a little oil in the pot, add shredded ginger and stir-fry for a few times. Add vinegar, soft sugar, tomato paste, salt and 40ml of water in sequence, stir for a few times, then add wet starch, and use Stir with a spatula in one direction to make sweet and sour sauce.

4. Quickly pour the prepared sweet and sour sauce on the fried fish fillets.

2. Eel

Eel is rich in DHA and lecithin, which are indispensable nutrients for brain cells. It is especially suitable for people with weak health, insufficient Qi and blood, and malnutrition; people with prolapse, uterine prolapse, women's labor injuries, and internal hemorrhoid bleeding can also eat more;

Recommended recipe: Daylily and Eel Soup

Ingredients

50 grams of day lily, 200 grams of eel meat, 10 grams of ginger, 30 grams of mushrooms, 3 grams of wolfberry, and 10 grams of green onions.

Seasoning

15 grams of vegetable oil, 8 grams of salt, 3 grams of Shaoxing wine, and a little pepper.

Method

1. Wash the mushrooms and wolfberry; cut the eel and ginger into slices; soak the daylily in water, remove the roots and wash it; cut the green onion into flowers.

2. Add oil to the pot, heat it up, add ginger slices and eel slices, add Shaoxing wine and stir-fry until fragrant, add appropriate amount of oil soup, and bring to a boil.

3. Add day lily, mushrooms, wolfberry, salt and pepper, cook over medium heat and sprinkle in chopped green onion.

The eel should be yellow in color, and the fire should be higher when cooking the soup, so that the soup will be fragrant.

3. Crucian carp

Crucian carp not only has tender meat, sweet taste and high nutritional value, but is also rich in minerals such as calcium, phosphorus, and iron. It has the effects of harmonizing the body and replenishing deficiency, dehumidifying and diluting water, replenishing deficiency, warming the stomach when eating, and replenishing vitality.

Recommended recipe: crucian carp stewed with tofu

Ingredients

500 grams of crucian carp, 250 grams of tofu, 75 grams of pork, 50 grams of leeks, 75 grams of oil

Seasoning

15 grams of green onions, 5 grams of ginger, 5 grams of garlic, 20 grams of cooking wine, 5 grams of salt, 2 grams of MSG

Method

1. Wash the tofu, cut it into long cubes of three to four centimeters, and blanch it in boiling water;

2. Wash the leeks and cut them into one centimeter long sections;

3. Wash the onions, mince 5 grams, and cut 10 grams into sections;

4. Wash the ginger, mince 2 grams, and slice 3 grams;

5. Remove the scales and internal organs of crucian carp, wash Clean and cut both sides with flower knives;

6. Chop the pork into stuffing, mix with minced green onions, minced ginger, 1 g of salt, and 5 g of cooking wine, then stuff it into the fish maw;

< p>7. Heat the oil until it is 60% to 70% hot, fry the crucian carp until both sides are slightly brown, add cooking wine, add fresh soup, green onions, ginger slices, garlic slices, boil over high heat for about 5 minutes, add tofu cubes, Switch to medium heat and simmer. When the fish is tender, add salt, monosodium glutamate and leek segments. Once the soup is boiling, take it out of the pot and eat.

4. Carp

Carp not only has high protein content, but is also very good for digestion and absorption by the human body. Carp has amino acids, minerals, vitamin A and vitamin D needed by the human body; Prevents and treats arteriosclerosis, coronary heart disease, etc., and is also suitable for consumption of pregnancy edema, fetal dysphoria, and lack of postpartum milk;

Recommended recipe: Pearl Carp

Ingredients

Carp 1 Strips, 1 cucumber, 100 grams of red cherries, egg white

Seasoning

Onion, ginger, garlic, pepper water, salt, MSG, cooking oil, cooking wine

Method: 1. Separate the head and tail of the fish, season with onion, ginger, garlic, pepper water, salt, monosodium glutamate and cooking wine and steam until cooked. Debone the fish in the middle, chop the meat into puree and put it in a bowl. Add salt, pepper water, MSG, clear soup and egg white and mix well.

2. Pour a spoon into water and bring to a boil, add fish meat and squeeze into balls, place between head and tail.

3. Add clear soup, salt, pepper water and MSG in a large spoon to thicken the soup.