Raw materials for soaking fish in Zhuangxiang: carp 1 strip (about 750g), shredded sour bamboo shoots 30g, shredded sour pepper 15g, shredded sour ginger 20g, Jiang Mo, scallion, scallion, salt, laotan acid, cooking wine, delicious food, sugar and monosodium glutamate.
Method: Slaughter and wash the carp, and insert a flower knife on the thick back for later use; Clean the pot, add a lot of water, ginger and onion, put the carp in medium heat, turn the heat down slowly for about 15 minutes, then take it out and put it in a plate; Heat hot oil in another pot, add shredded sour bamboo shoots, shredded sour pepper, shredded sour ginger, shredded green onion and shredded green onion, stir-fry, add water to make the fragrance, season, thicken with water starch and pour it on the fish.
Sour, sweet and sour, sweet and sour, roasted carp Raw materials: carp One carp accessory: white sugar, soy sauce, refined salt, clear soup, Jiang Mo, chopped green onion, minced garlic, wet starch, peanut oil accessory method: 1. Remove scales, gills, viscera and wash the fish. First cut the knife marks on the fish, then lift the knife to cut the fish open and sprinkle with salt. 2. Pour the oil into the wok and heat it to 70%. Put the portable fishtail into the wok and the knife edge will open immediately. At this time, you need to hold the fish with a shovel to avoid sticking to the pot and fry for about two minutes. Push the fish to the side of the wok with a spatula, so that the fish will bow, fry the fish with its back down for two minutes, then turn it upside down and fry the fish with its belly down for two minutes, then lay the fish flat and fry it in oil with a spatula. 3. Leave some oil in the pot. When it is 60% hot, add onion, ginger, minced garlic, vinegar, soy sauce and sugar. After the soup is thick, thicken it with wet starch, pour a little cooked oil on it and cook it quickly on the fish. Features: deep red color, crisp outside and tender inside, fragrant, sweet and sour. Lishui Xiao Zhong Carp Special (Formula) Carp Chenpi Pot
This dish is made of carp, adzuki beans and dried tangerine peel. Its function is to strengthen the spleen, promote diuresis, clear damp-heat, concentrate blood, detoxify and reduce swelling. The combination of these three herbs can be used for dietary treatment of icteric hepatitis, ascites due to cirrhosis, chronic cholecystitis and pancreatitis.
Formula: 1 carp,120g adzuki bean, 6g dried tangerine peel. Method: Slaughter and wash the carp, cook it with adzuki bean and Chenpi until it is cooked and rotten, and eat it with meals.
Golden carp soup
Ginger for invigorating stomach, Atractylodis Rhizoma for invigorating spleen and promoting diuresis, Pericarpium Citri Tangerinae for invigorating spleen and promoting qi circulation, Radix Paeoniae Alba for nourishing blood and softening liver, Radix Angelicae Sinensis for nourishing blood and enriching blood, Poria for invigorating spleen and regulating stomach, and Poria for promoting diuresis are used together with carp to promote diuresis and reduce swelling. It can be used for spleen edema and pregnant edema of women, and can also be used for diet conditioning of dystrophic edema.
Formula: Atractylodis Rhizoma, Rhizoma Zingiberis Recens, Pericarpium Citri Tangerinae, Radix Paeoniae Alba and Radix Angelicae Sinensis each 10g, Poria cocos 15g, and clean carp 1g (about 500g). Methods: The six kinds of traditional Chinese medicines were wrapped in gauze, boiled with carp for about 1 hour, and had fish and soup in the morning.
Winter melon carp soup
This soup takes wax gourd and carp as raw materials, and is used for diuresis, detumescence, relieving summer heat and quenching thirst. Can be used for chronic nephritis edema, pregnant edema of women, and hypogalactia, and can be used as a health-care dish in summer and summer.
Formula: wax gourd 100g, carp 1. Method: Slaughter and wash the carp, eat it with the cut wax gourd, and make soup. Red bean carp is mainly carp and red bean, with dried tangerine peel, pepper dehumidified in warm and dried, and Amomum tsao-ko for relieving depression and digestion. It is suitable for malnutrition, edema, jaundice, beriberi, dysuria and dyspepsia. Formula: carp 1 strip (about 1000g), adzuki bean 100g, 7.5g of dried tangerine peel, 7.5g of pepper, 7.5g of tsaoko, and proper amount of seasoning. Methods: Scales, gills and viscera of carp were removed. The other four ingredients were washed, stuffed into fish maw, put into a pot, added with appropriate amount of onion, ginger, pepper, salt and chicken soup, steamed in a cage for 1 ~ 1.5 hours, and then sprinkled with shredded onion and slightly salted fresh green leaves.
Bushen carp soup
Application of Eucommia ulmoides Oliv. Nourishing liver and kidney, strengthening bones and muscles, preventing miscarriage, warming yang, nourishing liver and kidney, Lycium barbarum and carp entering kidney meridian, suitable for kidney deficiency and edema, soreness of waist and knees, cold limbs, dysuria, wet swelling of pregnant kidney, etc.
Formula: carp 1 (about 500g), medlar and Eucommia each 30g, and dried ginger 10g. Methods: The carp were slaughtered and cleaned, and Eucommia ulmoides was wrapped. Wrap Lycium barbarum and ginger in gauze and cook in the same pot 1 hour, discard the medicine bag and eat fish and soup before meals. Text/Yu Gang
Sliced carp soup
Among them, the attached tablets are pungent, sweet and hot, enter the heart, spleen and kidney meridians, and have the functions of nourishing yang, dispelling cold and removing dampness. Combined with carp, it has the effects of warming yang, promoting diuresis and reducing swelling. Suitable for spleen and kidney yang deficiency, water swelling, waist and knee pain, chills and other symptoms.
Formula: carp 1 piece (about 500g), auxiliary material15g, and proper amount of seasoning. Methods: The prepared Radix Aconiti Lateralis was boiled in water for 65438±0 ~ 2h, and the juice was taken and boiled with the washed carp. After cooking, add appropriate amount of Jiang Mo, chopped green onion, refined salt and monosodium glutamate to taste and take it warm.
Huangqi crucian carp soup
Astragalus membranaceus is sweet in taste and warm in nature, and has the effects of invigorating qi, consolidating exterior, promoting diuresis, reducing swelling, supporting toxin and promoting granulation. Eating with carp is beneficial to detumescence and yang-qi stasis. It has a certain auxiliary effect on the elderly or symptoms such as urinary weakness, poor dripping and edema.
Formula: 1 fresh carp (about 400g) and 60g raw astragalus. Method: Wash carp, wash astragalus, wrap with gauze, decoct in water, remove the medicine bag, eat fish and drink soup.
Carp porridge
This porridge is boiled with carp juice and japonica rice. Zhong Fang japonica rice has the functions of strengthening the spleen and nourishing the stomach, and together with carp which can induce diuresis to reduce swelling and dredge kidney channels, it is suitable for spleen yang deficiency, water swelling, eating less loose stool, sallow complexion, listlessness, cold limbs and frequent urination.
Formula: fresh carp 1, japonica rice 100g. Method: Carp is boiled in water to get juice, japonica rice is cooked, and eaten with fish and porridge on an empty stomach.
Antai carp Zhou
This porridge is made of ramie root to stop bleeding and prevent miscarriage, and mixed with carp glutinous rice to warm the spleen and stomach. It has good therapeutic value for blood and fetal movement during pregnancy. It can also be used for oliguria and edema.
Formula: carp 1 strip (about 500g), sesame root 15g, glutinous rice 50 ~ 100g, a little salt and minced onion and ginger. Method: Slaughter the carp, wash it, cut it into pieces, put it in a pot and fry it, then fry the ramie root, remove the residue and get the juice, then add the carp soup, glutinous rice, salt, onion and ginger to make porridge and eat it on an empty stomach.
Stewed carp
This dish is made of leeks and carp, which are warm and disperse blood. Eating it can induce diuresis and reduce swelling, mainly used for edema and fullness.
Formula: 1 carp 30 leek. Method: Wash carp, stew with washed leek, eat fish and drink soup.
A detailed description of the practice of braising carp. Carp is one of my favorite fish. Because it is often cooked and eaten, it has always been done in Changshu! After the carp is packed, you must remember the cramp, which is the two white lines on the carp. When it's done, put it in a plate, wrap it in plastic wrap and put it in the refrigerator for 2 to 6 hours. (This will make carp taste more delicious. )
Get the ingredients ready first Ingredients: shredded ginger, minced garlic, salt, cooking wine, vinegar, sauce wine, Laoganma Douchi, coriander, chopped green onion and red pepper. When the ingredients are ready, it begins. First, put the right amount of oil in the pot, and then fry the carp in the middle of the pot. The fire is very big, and the smoke is coming out!
Turn the fish over in about half a minute, hehe! Fish skin sticks to the pot, failure!
(Note: In order to prevent the fish skin from sticking to the pot, wipe the bottom of the pot with ginger to prevent the fish skin from falling off before the pot is heated. After about half a minute, the fish is almost fried, then pour a bowl of water into the pot to continue cooking the fish, add cooking wine, ginger and salt, and then cover the pot.
After one minute, add proper amount of vinegar, soy sauce, Laoganma Douchi and garlic rice to the pot, and finally put shredded red pepper into the pot.
In about a minute. Put the fish directly into the dish covered with coriander, then sprinkle chopped green onion into the fish soup in the pot, and then pour the fish soup evenly into the dish.