Cooking and efficacy: Yanggan Tiaoyang Fang Yiqi Diuretic Fang Anti-aging Fang Anti-cancer Fang.

Taste: original flavor technology: burning

Making material

Material: 800g grass carp.

Accessories: winter bamboo shoots 100g, soybean sprouts 100g, pea sprouts 150g, walnuts 150g, Flammulina velutipes 50g, Polygonum multiflorum Thunb 15g and Gastrodia elata 6g.

Seasoning: ginger 10g, onion 15g, pepper 2g, cooking wine 15g, and lard 20g.

Teach you how to make a grass carp casserole. How to make a grass carp casserole is delicious.

1. Boning and cutting the fish;

2. Soak walnuts in boiling water, peel and wash;

3. Wrap Polygonum Multiflori Radix and Rhizoma Gastrodiae in gauze, put them in a casserole, decoct the juice, and filter for later use;

4. Wash and cut the winter bamboo shoots;

5. Wash pea seedlings, Flammulina velutipes and soybean sprouts;

6. Take an oil pan, add lard to heat it, add onion and ginger to stir fry until fragrant, add broth, Polygonum Multiflori Radix, Gastrodia elata, winter bamboo shoots, pea seedlings, Flammulina velutipes and soybean sprouts, add salt and pepper to taste after boiling, skim off the floating foam and pour into the casserole.

Production skill

1. Don't use raw Polygonum multiflorum, use cooked Polygonum multiflorum. 2. Tianma tablets can be steamed first and added with juice.

Tips-Health Tips:

1. can tonify kidney, calm liver, dispel wind and replenish qi, and prevent liver cancer;

2. Polygonum multiflorum Thunb has the effects of promoting fluid production, cooling blood, nourishing liver and kidney, and benefiting essence and blood;

3. Gastrodia elata has the effects of calming the liver, calming the wind, expelling wind and removing dampness, dredging collaterals and relieving pain;

4. Walnuts can strengthen the stomach and replenish blood, moisten the lungs and nourish the heart, relieve cough and asthma, moisten dryness and relieve constipation;

5. Grass carp is rich in protein, fat, nucleic acid and zinc, which can enhance physical fitness and delay aging;

6. Winter bamboo shoots contain trace elements such as protein, fat, scales, magnesium, etc. They are high-quality foods for preventing cancer and tonifying deficiency.

Pie-food phase grams:

Walnut: Walnuts can't be eaten with pheasants, and patients with pneumonia and bronchiectasis are not easy to eat.

Walnut should not be eaten with wine. According to the record of Kaibao Materia Medica, "Eating walnuts makes people hemoptysis". It may be because walnuts are hot, eating too much produces phlegm fire, and white wine is also sweet and spicy, so eating together is easy to cause blood heat. Especially people with chronic hemoptysis should avoid eating. For example, patients with bronchiectasis and tuberculosis will have hemoptysis if they drink white wine, but they will also get sick if they don't eat it with walnuts.

Polygonum multiflorum Thunb. Polygonum multiflorum Thunb. Do not eat pork, blood, scaly fish, onions, garlic and radishes.

Gastrodia elata: Gastrodia elata can't be used with Yufeng grass root, otherwise it will cause intestinal knot.

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Three cups of grass carp

Materials:

250g grass carp, 5 garlic slices, 4 ginger slices, red pepper 1/2 slices, onion 1 slice, 5g nine-story tower, moderate amount of sweet potato powder, a little protein, white powder 1 tablespoon, salt 1/4 tablespoons, a little white pepper and rice wine.

Exercise:

1. Wash and slice red pepper; Wash onion and cut into sections; Wash grass carp and cut it into pieces about 0.5 cm thick along the grain for later use.

2. Take a bowl, put it into grass carp by the method of 1, add seasoning A, egg white and protein powder and marinate for 20 minutes.

3. Heat an oil pan until it is about 180℃. Put the grass carp slices made by method 2 into sweet potato powder evenly, fry for about 5 minutes on medium fire until the grass carp is crispy and golden, and then take it out and eat it.

4. Add sesame oil to the casserole, then add ginger slices, garlic kernels, red pepper slices and onion slices and stir-fry until fragrant.

5. Add grass carp slices, rice wine, soy sauce and sugar into the pot of method 4, that is, turn to medium heat and cook until the sauce is almost dry.

6. Practice 5 Put it in a nine-story tower and stir it a few times before taking it out of the pot.

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Soak grass carp

Dishes: private kitchens, recipes for invigorating qi, recipes for tonifying deficiency, recipes for invigorating spleen and appetizing, and recipes for cooking.

Features: Fresh and tender fish, refreshing and delicious.

Making material

Material: 500g grass carp.

Accessories: 50 grams of coriander.

Seasoning: peanut oil 50g, ginger 50g, soy sauce 25g, onion 100g, salt 2g, monosodium glutamate 2g, pepper 1g, sugar 5g and vinegar 2g.

manufacturing method

1. Kill grass carp with the back of a knife, scrape off scales and gills, remove internal organs, rinse and put them in a plate;

2. Wash coriander and cut into sections;

3. Wash the onion and garlic, shred the onion and cut it in half;

4. Half the ginger is shredded and half is cut into pieces;

5. Put the wok on the fire, add clear water, bring it to a boil, add fish, add salt, onion and ginger, bring it to a boil, then cook it with slow fire, and keep the soup slightly open for about 20 minutes;

6. When the fish is cooked, remove it from the fish tray and sprinkle with shredded onion, shredded ginger and pepper noodles;

7. Take a bowl, add soy sauce, monosodium glutamate, sugar, vinegar and pepper noodles to make a sauce, sprinkle coriander slices on the fish, pour the seasoning into the pot to boil, and pour it on the fish.