First, casserole crucian carp: raw materials: 3 river crucian carp. 200 grams of Olay tablets. 2 boxes of tofu, 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil. 5 grams of ginger and 5 grams of garlic. 5 grams of onion and 3 grams of pickled pepper. 15g monosodium glutamate, 20g chicken essence, 3g pepper, 20g cooking wine. Method of making: (1) Slice Magnolia grandiflora into diamonds and box tofu. Divided into seven, fresh mushrooms divided into two. Wash, put in a casserole and filter for later use. (2) Slice ginger and garlic. Scallion, soaked in red pepper, cut into "horse ears" shape. (3) removing scales, gills and internal organs of crucian carp. Fry in the oil pan until golden brown, and take out. (4) Put the wok on fire, heat it with oil, and slice the ginger and garlic. Onions, red peppers, stir-fry. Mixed with white soup. Put the crucian carp in the river. Monosodium glutamate, chicken essence. Cooking wine and pepper. Boil. Remove all floating foam. Pour into the pot. Just go on stage. Second, the characteristic color of douban crucian carp is red and bright. The meat is tender. The taste is fresh and rich. Microstrip sweet and sour. Raw materials: 2 live crucian carp or 65438+ 0 mandarin fish (weighing about 600g). 30 grams of minced garlic 50g chopped green onion, Jiang Mo10g, soy sauce, sugar and vinegar. 25g Shaoxing wine, wet starch 15g, 2g refined salt, 40g Pixian bean paste, 300g broth and 500g cooked vegetable oil (about 150g). The production process is 1. Wash the fish and make two cuts on both sides of the fish (the depth is close to the fish bone). Wipe with Shaoxing wine and fine salt and marinate slightly. 2. The wok is on fire. Heat the oil to 70% heat, fry the fish a little and take it out. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger and minced garlic and stir-fry until the oil turns red. Fish and broth. Move to a small fire. Add soy sauce, sugar and salt. Cook the fish and put it on a plate. 3. Put the plant breast enhancement products into the original pot, and thicken it with wet starch. Pour in vinegar and sprinkle with chopped green onion. Pour it on the fish and you can eat it. Note: fresh crucian carp or mandarin fish must be used as raw materials. The marinade should be thick when cooking. Let the fish stick to the marinade evenly and have a taste. 3. Egg Milk Crucian Carp Soup Ingredients: 1 crucian carp, 5 pepper grains, 20g egg milk, 0/0g ginger10g onion10g chicken essence. Production process 1 crucian carp after laparotomy, washed for use. ② Put the crucian carp into 30% hot oil and oil it. Remove the fishy smell of crucian carp. (3) Add a proper amount of water and seasoning. Simmer for 40 minutes. (4) Adding a little egg milk when cooking can make the soup white and thick. Tastes better. Egg milk powder can be bought in the food market. If you want to be more convenient and nutritious, it is also a good choice to replace egg milk powder with milk. 4. Scallion-flavored crucian carp1(about 400g). 5 grams of yellow rice wine and 5 grams of soy sauce. 0.5g of salt, 7g of sugar, 0. 1 g of pepper, and 0. 1 g of monosodium glutamate. Fennel 1. Sesame oil, ginger juice 1g, onion 100g, soup 25g. 500g of essential oil (actual dosage is 25g). 1. Wash crucian carp and cut off the head and tail. Divide into two pieces in batches. Then cut into 5 cm square pieces and marinate with salt, ginger juice and wine. Cut the onion into long sections. 2 Heat the oil pan, fry the soaked fish pieces until they are fragrant outside and tender inside (need to be fried again), and take them out. 3. Leave the bottom oil in the pot, add the oozing shallots, and add the soaked wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper and soup to boil. Soak the fish pieces in the oozing juice. Drip sesame oil. You can put it on a plate. Onions are delicious and fragrant. Baked crucian carp soaked in onion in juice has better taste and texture than the whole grilled crucian carp. It needs to be fried again, and the onion needs to be fried. Five, black bean pot crucian carp soup materials: crucian carp 1, black beans 22, plum beans 22, peanuts 22, dried tangerine peel 1 crucian carp-and Jianwei. Dehumidify and benefit water. Black bean-contains protein, fat, sugar, vitamin B 1, nicotinic acid, etc. Can nourish blood and tonify deficiency. Nutritional cowpea-including protein. It can nourish and warm up, promote diuresis and reduce swelling. Peanut-rich in protein, fat, sugar, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus and iron, can cure malnutrition. Spleen deficiency and weak stomach nourish and moisturize the skin. Regulating pericarp for medicinal purposes, ventilating and invigorating stomach, resolving phlegm and regulating qi. Stop coughing. It can also drive away cold and eliminate stagnation. Practice: 1, wash black beans, plum beans and peanuts. Soak overnight in advance and drain for later use. 2, crucian carp to dirty and scale wash. Soak the peel to remove the pulp. Spare. 3. Fill the pot with proper amount of water. Water rolls of crucian carp and other materials. Simmer for 3 hours. Tip: If you can, you'd better not add salt, because salt will accumulate water. Six, papaya lotus seed squid This soup smells sweet and has the effect of clearing the heart and moistening the lungs, strengthening the spleen and benefiting the stomach. It is a refreshing soup in dry season in autumn and winter, and it is also suitable for nourishing after common diseases are cured. Materials: papaya 500-600g (about 1), lotus seed 20g, plum bean 20g, crucian carp 1-2 (about 500-600g). Papaya is flat and sweet. It has the functions of clearing away heart fire, moistening lung, invigorating stomach and spleen, and is generally used as a soup for women during lactation. Is to use immature papaya. Now it is a soup that moistens the lungs and strengthens the stomach. Use ripe papaya. Mature papaya is a kind of fruit with good color, fragrance and taste, and is known as "the king of fruits in Lingnan". Whether it is used to make fruit or soup. In the folk, it is considered to be a good product for nourishing the heart and lungs; Lotus seeds are flat and sweet. Infiltrate the heart, spleen and kidney meridians. Heart-nourishing function is good for shaping underwear, benefiting kidney, strengthening spleen and astringing intestines. Compendium of Materia Medica records that it can "communicate the heart and kidney". My stomach is thick. Reinforce essence and bone. Make up for it, benefit the eyes and ears "; Plum beans are flat in nature and sweet in taste. They enter the spleen and kidney meridians and have the functions of regulating middle energizer, strengthening spleen and regulating stomach. Meng E, a famous doctor in Tang Dynasty, thought that it could "tonify the five internal organs, adjust the middle energizer and help the twelve meridians". Carassius auratus is flat and sweet. Infiltration and exudation of spleen and stomach and large intestine meridian. Function of invigorating spleen. Supplementing the theory of "Rihuazi Materia Medica" can "warm the middle warmer and lower the qi. "Tonifying deficiency", combined with everything, can moisten dryness, benefit lung, strengthen spleen and nourish stomach. Cooking: First, the crucian carp is washed, slaughtered and gut-removed. Decoct with slow fire until slightly yellow; Wash lotus seeds and plum beans together and soak them in water for a while; Wash papaya, peel and cut into pieces. Then put them together in a clay pot. Add 2500 ml of osmotic water (about 10 bowl of water), first boil with strong fire, and then simmer for 2 hours. Add the right amount of salt and a little oil. This amount can be used 3-4 times. Papaya, lotus seeds, plum beans and crucian carp can all be mixed with soy sauce for dinner. Seven, tofu squid material: 2 fresh squid (about 400 grams). 200g of rapeseed oil. Tofu 1 yuan. Pixian watercress 100g. 50g of red pepper powder, and 0 g of pepper powder/kloc-0. 5 grams of pepper. 20g old ginger, garlic 10g. 20 grams of garlic seedlings. & Can you put mushrooms in squid? 5 grams of monosodium glutamate. Proper amount of refined salt and cooking wine. Appropriate amount of water bean powder. Production method: 1. Scaled crucian carp, slaughtered and washed. Cut the sides of the fish obliquely for three times. Wipe a little salt for later use; Pixian watercress is finely cut with a knife; Wash ginger and cut into nail slices; Cut garlic into small pieces; Wash garlic seedlings and cut into sections. 2. Cut the tofu into long cubes with a length of 6 cm, a width of 3 cm and a thickness of 1 cm. Boil in boiling water for 5 minutes. Move to low fire for standby. 3. Add 50g oil to the wok and heat it to 60% heat. Fry the crucian carp on both sides and take the pan. Clean the wok, add 150g oil, and cook until five corn sparerib soup becomes warm. Pixian watercress, ginger slices, garlic slices, pepper, red pepper powder, southern red oil fragrance. Mix the soup with fish, tofu, cooking wine, monosodium glutamate and garlic sprouts. Pick out the fish with chopsticks and put them in a big nest plate. Thicken the pot with bean flour. Then pour tofu on the fish noodles and sprinkle with pepper powder to serve. Features: Fresh and tender fish. Tofu is hot, tender but not rotten, spicy and delicious. There are also several models: dish name: bean jelly crucian carp features: bright red color. It tastes very spicy. The flavor is rich and the fish is fresh and tender. Simple shape. Raw materials: fresh crucian carp 1 piece (about 750g). 250g of white bean jelly. Cooking wine 15g, lean pork fat 200g, salt 5g, red oil 15g, lobster sauce 10g, garlic paste 5g, bean sprouts 10g, chopped green onion 5g and pepper oil 5g. Practice: ① Carve 3 knives on both sides of clean crucian carp. Apply cooking wine and refined salt. Get a bowl. The fish was wrapped in thin pig fat and put in a bowl. Add onion, ginger and pepper and steam 15 minutes until cooked. 2 cut onions. Chop the sprouts, celery, garlic and lobster sauce. Tong Sheng seeped into the oozing bowl, and Chili oil, Zanthoxylum oil, monosodium glutamate and sesame oil were mixed into a sauce. (3) Cut the bean jelly into cubes 3 cm square. Boil with clear water, remove and drain. Pour in the sauce and mix well with the ribs of Agrocybe aegerita. ④ Take out the steamed fish. Uncover the thin pig fat. Put it on the plate. Pour the mixed bean jelly and sauce on the fish. Sprinkle with coriander and serve. Name of dish: douban crucian carp features: bright red color. The meat is tender and delicious. Microstrip sweet and sour. Raw materials: 2 live crucian carp (weighing about 600g). Garlic 30g, chopped green onion 50g, ginger 10g, soy sauce, sugar, vinegar and Shaoxing wine 25g. Wet starch 15g. 2 grams of fine salt, 40 grams of Pixian watercress and 300 grams of broth. 500g cooked vegetable oil (about 150g). Practice: 1. Wash the fish. Carve two knives on each side of the fish (the depth is close to the fish bone). Wipe with Shaoxing wine and fine salt and marinate slightly. 2, wok fire, oil burned to 70% temperature, fish slightly fried. Leave 75 grams of oil in the pot. Stir-fry Danxian watercress, ginger and garlic until the oil turns red. Fish and broth. Move to low heat and add soy sauce, sugar and salt. Cook fish. Fill in the exudation board. 3. Put the original pot on the fire. Hook with wet starch and pour with vinegar. Sprinkle with chopped green onion. Pour it on the fish and you can eat it. Note: fresh crucian carp must be used as raw material. The marinade should be thick when cooking. Let the fish stick to the marinade evenly and have a taste. Name of the dish: Dry-roasted crucian carp Features: Brown color. It tastes very spicy. Raw materials for fattening crucian carp: 2 live crucian carp (about 75g) and peanut oil 150g. 2 grams of refined salt. 6 grams of vinegar. 2 grams of soy sauce and 8 grams of sugar. 8 grams of cooking wine. Pepper noodles1g. 50g soy sauce, 6g Chili sauce, and onion 10g. Garlic 15g, ginger 35g. 5 grams of sesame oil. 3 grams of monosodium glutamate and 5 grams of starch. Practice: 1. Scales, gills and internal organs of crucian carp were removed, after washing, a few knives were obliquely carved on both sides of the fish, and they were marinated with 3g cooking wine, 1g soy sauce and 1g pepper noodles 15min. 2, green onions, garlic, ginger cut into sections. 3. The pot is hot. Penetrate peanut oil. Heat and throw the fish into the percolator. Fried food. Fry Yellowstone on one side and turn it over on the other, and you're done. Take it away. Control oil. 4. The wok is permeated with oozing peanut oil. Put Jiang Mo, minced garlic, soy sauce and chili sauce into a percolating pot and stir well. Add cooking wine, salt, soy sauce, sugar, monosodium glutamate, pepper noodles and 400 ml of water, soak the crucian carp, cover it, and simmer for 20 minutes. Change fire to collect juice, and add soaked chopped green onion, sesame oil and vinegar. Name of the dish: Clam crucian carp Features: Delicious, original and mellow. Ingredients: 1 live crucian carp. About six Liang. Six live clams. Cooked ham, bamboo shoots, water mushrooms, green leafy vegetables, etc. Seasoning: Shaoxing wine, pepper, refined salt, etc. Practice: 1. Carve a few knives on the clean crucian carp back. Boil the seasoning, onion, ginger slices and bamboo shoots in a clear water pot, and then simmer. 2. Cook clams in a clear water pot. Boil Shao wine. After opening the shell, take it out and put it in the soup basin. 3. Pour the cooked clam soup into the crucian carp soup. Add soaked mushrooms, cooked ham slices, green leafy vegetables and seasonings and bring to a boil. Pour into the clam soup basin. Add cooked crucian carp, and put bamboo shoots, cooked ham slices and mushrooms on top. Name of the dish: Odd crucian carp features: crisp bones and loose meat, moderate warm stomach. Eliminating dampness and expelling wind, the smell is attractive. Raw materials: 10 fresh crucian carp (about 500g), with appropriate ingredients. Practice: 1. Wash the scales, gills and internal organs of live crucian carp, and then mix them with 5 grams of ginger, onion, seasoning, wine, refined salt and vinegar. Fried crisp. 2. Melt sesame sauce with soy sauce. Add sugar, vinegar, monosodium glutamate, pepper noodles, Chili oil, cooked sesame seeds and sesame oil to make a flavor juice, and then mix well with crispy crucian carp. That's it. Name of dish: Crispy crucian carp features: delicious color, tender fish, crisp thorns and special taste. Ingredients: main ingredients: live crucian carp (the best length is about 10 cm) 1 kg. 600 grams of onion. Seasoning: sesame oil 120g. 30 grams of sugar color. 60 grams of rock sugar powder, sugar 100 grams. 3 grams of spiced powder, 6 grams of cinnamon, pepper, aniseed, clove and cardamom. Cooking wine 120g, aged vinegar 120g, soy sauce 120g, ginger slices 12g. Practice: (1) Remove the gills and scales of crucian carp. Cut a small mouth about 2 cm long along the belly of the fish under the gills, take out the internal organs (be careful not to break the gallbladder), and wash it with clear water. (2) Cut the onion into sections with the length of10cm. Mix soy sauce, old ester and cooking wine together to make seasoning water. (3) Add a room full of ribs to the casserole, and then spread a layer of ginger. Sprinkle with cinnamon, pepper, star anise, clove, cardamom and other spices. Then turn the fish head towards the pot. The bar code forms a neat circle in the centrifugal direction (leaving a hole in the middle to form a chrysanthemum shape) and sprinkled with spiced powder. Cross-code a row of fish in the middle, cover the holes, sprinkle with a layer of spiced powder, and code the onion into chrysanthemums. Pour sugar and rock sugar powder into the middle of the chopped green onion. Pour the sugar color of sesame oil evenly on the onion segments and add more than half of the seasoning water. (4) Remove the casserole. After the fire boils, cover it with a slightly smaller porcelain plate. Turn the heat down and simmer. When simmering, let the soup flow around the porcelain plate. If the soup doesn't come. You must add some seasoning water. According to this method, gradually add all the remaining seasoning water (about 8~9 hours). Fish can be stewed. (5) Then, after uncovering the porcelain plate and drying it for 6-8 hours, the onion segments are taken out first. Carefully remove the fish again (be careful to keep the fish intact). When eating, put a small amount of onion on the fish and pour the original soup. Name of the dish: Dry-fried small crucian carp Raw materials: live small crucian carp in proper amount: about two and a half pieces of live crucian carp, cut open from the back, wash abdominal impurities and remove gills. Sprinkle a little salt and mix well. Marinate for five or six minutes. Then add a little flour or starch for use. Heat the pot on the fire first. Then pour the oil. When the oil is 80% hot, put in small fish. Because the fish is small, it should be turned frequently. When a pot is burnt, the fish can be cooked when it turns to Yellowstone. Raw material preparation of live crucian carp hot pot: live crucian carp is about 8 cm long, with 30 pieces. Spinach100g, tender cabbage100g, vermicelli 200g. Seasoning selection: refined salt 15g. 6 grams of monosodium glutamate. Eight grams of sugar 50g of balsamic vinegar, 25g of onion and 50g of Jiang Mo. Cooking wine 15g. 3 grams of pepper noodles, 2000 grams of clear soup. Production and use process: 1, slaughter live crucian carp and clean it up. Blanch it with boiling water. Take it away. Rinse and put into the soaked hot pot. 2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is boiled in water. Put two dishes and a powder together in the hot pot. 3. soup hot pot. Light it. Boil. Heat lard with a large spoon and put it in a hot pot. Salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine, pepper noodles, etc. Into the hot pot. The hot pot is boiling. You can put it on the table.