Ingredients: grass carp

Accessories: pork tenderloin and mushrooms.

Seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.

Exercise:

1. Clean grass carp, cut the fish into "well" shape, wrap it in salt and marinate for a while, wash onion, ginger and garlic and cut into powder, wash mushrooms and shred pork tenderloin;

2. Put a lot of oil in the pot. When the oil is 60% hot, fry the whole fish in the pot until both sides are golden, and drain the oil;

3. Ignition in the pot, leaving residual oil in the pot, adding chopped green onion, Jiang Mo, minced garlic, shredded mushrooms and shredded pork, stir-frying, adding salt, chicken essence, sugar, grass carp, soy sauce, pepper and sesame oil, stewing for a while, and taking out.

Features: strong color and fragrance.

Tip of the day: In the process of cooking fish, try to reduce the turning. In order to prevent the pot from being smashed, you can gently shake the lid, so that the fish is not easy to break.

Seafood Wei Zi Chinese sauerkraut grass carp

Raw materials:

Grass carp 1, pickled cabbage 100g.

Accessories:

50g pickled pepper, 1 garlic, salt, pepper, monosodium glutamate, cooking wine, sesame oil, ginger and onion.

Exercise:

1. Remove the head of grass carp, slice the spine, slice the fish, and marinate with ginger, onion, cooking wine and salt for later use; Dice pickled pepper and garlic; Change sauerkraut into small pieces for later use.

2. Put pickled peppers and garlic together in the oil pan, then stir-fry the pickles until fragrant, add clear water, and put the fish head and spine together in 15 minutes or more.

3. Add salt, cooking wine, pepper, monosodium glutamate and fish fillets to the pot and cook for 3-5 minutes until the fish is just cooked, then pour in sesame oil.

Sliced grass carp in tomato sauce

It is characterized by bright red color, tender meat and sweet and sour taste.

500g grass carp and 50g tomato sauce. The auxiliary materials are citric acid, Shaoxing wine 10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.

manufacturing process

1. Select fresh grass carp slices and cut them into thin slices with the thickness of 1 cm. Mix well with Shaoxing wine and refined salt, and dissolve citric acid with proper amount of water.

2. Heat the oil pan to 60% heat, and then fry the fish until it is yellow.

3. Put a wok on a medium fire, heat 50 grams of cooked vegetable oil to 30% heat, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push evenly, then add fish fillets and wrap them in tomato juice evenly, and serve from the pan.

Grass carp tofu

The basic materials are grass carp 1 (500g), two pieces of tofu, a little salted potherb mustard, green garlic and lard.

Seasoning: soy sauce, cooking wine, broth, sugar.

Practice: 1. Grass carp is scaled and viscera removed, washed and cut into three sections. Wash potherb mustard and cut it into small pieces, and put it in a bowl with grass carp segments.

2. Cut the tofu into cubes 4 minutes long, 4 minutes wide and 4 minutes thick, and put them in another bowl.

3. Wash the green garlic and cut into sections.

4. Add lard to the pot and heat it. When the oil smokes, put the fish pieces and mustard in, then add cooking wine, soy sauce, sugar and broth to cook.

5. After the soup is boiled, add tofu, then boil the soup and simmer for five or six minutes. When tofu floats, add green garlic and cooked lard.

Fried fish slices with lily 1

Features moistening lung and clearing heat, relieving cough and resolving phlegm.

Material: grass carp1750g. Ingredients: 50 grams of lily, 250 grams of winter bamboo shoots, and 0/50 grams of bean sprouts/kloc. Seasoning: monosodium glutamate 10g, pepper powder 0.5g, cooking wine 10g, starch 15g, peanut oil 150g, egg 1g, salt 10g, soup, onion and ginger.

manufacturing process

(1) Lily is soaked in warm water and steamed in a cage until soft. Grass carp was eviscerated and scaled, boned and peeled, and its clean meat was processed into slices with a width of 3 cm and a length of 5 cm, and then sized with refined salt, pepper noodles, egg white and starch. Winter bamboo shoots and willow leaves. Bean sprouts are washed by hand.

Chop onion and ginger. Put salt, monosodium glutamate, cooking wine, pepper noodles, starch and soup into a bowl and beat into juice.

② Stir-fried spoon

Winter melon grass carp soup

It is characterized by clearing away heat and relieving asthma. It is suitable for patients with headache, excessive phlegm, dizziness, physical weakness and edema caused by hypertension and hyperactivity of liver yang, and can also be used as a health care recipe in summer and autumn.

Ingredients: 500g wax gourd, 250g grass carp. Seasoning: cooking wine, salt, onion, ginger, lard, chicken soup.

manufacturing process

① Scales, gills and internal organs of grass carp are removed and washed. Peel the wax gourd, remove the pulp, wash and cut into pieces.

(2) Heat the pot, pour in chicken soup, add grass carp, wax gourd, cooking wine, salt, onion, ginger slices and oil, boil, skim the floating foam, switch to low heat, cook until the fish is cooked, and pick out onion and ginger, and serve.

Braised fish in vinegar

Features red and bright color, fresh and tender meat, sweet and sour.

The raw material is grass carp 300g. Shaoxing wine 15g, Jiang Mo 1g, soy sauce 30g, vinegar 25g, wet starch 25g, sugar 30g and a little pepper.

In the production process, cut the fish into three tiles, cut a knife (as deep as bone) in the middle of each fish, and wash it. Put the wok in medium heat, add 500 grams of water and bring to a boil. Put the fish pieces into the pot and cover the pot. Uncover the lid for about 3 minutes, leave 75g of soup in the pot, add Shaoxing wine, soy sauce and Jiang Mo for soaking, take out the fish pieces, drain the soup, and plate. Add sugar to the soup in the pot, boil it, then cook vinegar, thicken it with wet starch, pour it on the fish pieces, and serve with pepper.

Creamy grass carp

Raw materials:

Grass carp 1, a little cream juice, a little shredded cheese.

Composition:

Fresh seasonal vegetables, flour, salt and pepper.

Exercise:

1. Grass carp is scaled and boned, and the meat is salted with salt and pepper.

2. Dip the salted fish in dry flour and fry in the oil pan until golden brown.

3. Put the fried fish code on the plate and pour in the cream juice. The fish head and tail don't need to be fried, just code it.

4. Bake the fish until the cream sauce on the surface changes color slightly, then sprinkle with shredded cheese and continue to bake until the cheese turns golden yellow.

5. Around the fish, fry seasonal vegetables in butter or eat them with cabbage rolls.

Grass carp: Fish is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. For people who are weak and have poor appetite, grass and fish are tender but not greasy. When cooking, don't put monosodium glutamate, it's delicious, it can stimulate appetite and nourish. Grass carp is rich in selenium, which has anti-aging and beauty effects if eaten regularly, and also has certain preventive and therapeutic effects on tumors. Chinese medicine believes that grass carp has the effects of calming the liver, expelling wind and treating arthralgia. Everyone is fit to eat. The ancients thought that steaming food on the head was particularly good for treating fatigue and headache caused by wind deficiency. But I want to remind you that if you eat too much grass and fish, it may induce all kinds of sores and scabies.