First, the delicious method of sauteed pomfret with onion
Introduction to the recipe: the onion is fragrant, the fish is tender, fresh and salty, refreshing and delicious.
material
Material: 750g grass carp,
Seasoning: 5g onion, 4g ginger, 25g yellow wine, 75g peanut oil, 3g salt, 3g pepper, 2g monosodium glutamate, and soy sauce 15g.
working methods
1. Slaughter the fish, remove scales, gills and internal organs, and wash them with clear water for later use.
2. Put the fish in a long pot, add soy sauce, onion, ginger slices, Shaoxing wine, refined salt and monosodium glutamate, steam in a cage for about 30 minutes, take it out and put it on a plate, pick out the onion and ginger slices, sprinkle with pepper and cover with shredded onion.
3. On the wok, when the oil is 90% hot, take it out and pour it on the shredded onion.
Second, a delicious way to cover grass carp with noodles.
material
500g of refined powder, 0/0g of refined salt/kloc-0, an appropriate amount of alkaline water and about 250g of water. One grass carp, green beans 15g, diced red pepper 15g, and 20g tomato sauce. Seasoning salt, monosodium glutamate, soy sauce, pepper, edible oil, balsamic vinegar, white sugar, chicken powder, starch, broth, chopped green onion and Jiang Mo.
working methods
65438+
2. After breaking grass carp into two parts, remove the bones, cut the edge of squirrel fish with a knife, add refined salt, monosodium glutamate, cooking wine and pepper to the bottom, then dip dry starch, fry it in an oil pan and take it out for later use;
3. Take a small bowl, add a proper amount of tomato sauce, sugar, refined salt, starch, balsamic vinegar and water to make sweet and sour juice for later use;
4. Put the fried squirrel fish on the fried noodles for later use;
5. Heat the wok with a little oil, pour in the prepared sweet and sour juice, then add the green beans and diced red pepper, stir fry and pour the oil on the fish noodles.
skill
Features:
Face as thin as hair, sweet and sour crisp, ruddy.
Third, the delicious method of grass carp and loofah soup
Recipe introduction
Grass fish is tender but not greasy, appetizing and nourishing.
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. Eating grass carp and loofah together can calm the liver and dispel wind, which is suitable for hypertension.
Eating grass carp and auricularia together can promote blood circulation and protect cardiovascular system.
material
500 grams of grass carp, 300 grams of loofah, a little fungus, proper amount of oil, onion, ginger and garlic, and proper amount of cooking wine, salt and chicken essence.
working methods
1. Chop the fish and marinate with salt 15 minutes. Peel the loofah and cut it into sections. Cut onions, ginger and garlic.
2, hot fried fish from the pot, slightly yellow on both sides.
3. Stir-fry shallots, ginger and garlic in hot oil in another pot, add loofah and fungus and stir-fry for 2 minutes.
4. Put 3 bowls of water in the pot, bring to a boil, add the fish pieces and cook for about 3 minutes.
5. Add salt and chicken essence to taste.
Fourth, the delicious method of bean jelly pomfret
material
Fresh grass carp 1 (500g), white bean jelly 1 (20g), bean sprouts1spoon (15g), celery1spoon (15g) and shredded ginger 20g. Yongchuan douchi 1 tbsp (15g), salt 1 tbsp (5g), pepper oil 1 tbsp (15ml), 2 tbsps of Chili oil (65438+30ml) and soy sauce/kloc.
working methods
Wash grass carp, cut off the head and tail, cut three bevel edges on both sides of the fish, sprinkle salt, cooking wine and pepper oil evenly, and marinate on a plate for 5 minutes.
Cover the pickled grass carp with shredded onion and shredded ginger, boil the water in a steamer, put it in a fish dish, cover tightly and steam for 3 minutes.
Cut the bean jelly into 5cm long strips, put them in a boiling water pot and blanch them with salt 1 min, then take them out and drain them.
Heat the oil in the wok over medium heat, stir-fry the minced garlic, dried chili and Yongchuan lobster sauce for 2 minutes, add the minced sprouts and celery, stir-fry evenly, and finally add the soy sauce and chili oil to stir-fry the wok quickly. So as to obtain the spicy fish sauce.
First, put the cooked bean jelly neatly on the plate, then take out the steamed fish and pick out the shredded onion and ginger. Pour spicy fish sauce on the surface of grass carp while it is hot.
skill
This dish is essentially a variant of steamed vegetables. When there is enough steam, the steaming time should be short and the fish should be tender enough. So grass carp must be fresh, and dead grass carp will never buy it.
Bean jelly can also be replaced by boiled mung bean powder skin.
Grass carp is also called mandarin fish, or it is better to use mandarin fish or perch instead.