Main Ingredients: Grass Carp

Accessories: Pork Tenderloin, Shiitake Mushrooms

Seasonings: Green Onion, Ginger, Garlic, Salt, White Sugar, White Wine, Pepper, Light Soy Sauce, Wet Starch, Sesame Oil, Cooking Oil

Practice:

1.

1. Clean and gut the grass carp and cut the fish into "wells", apply salt and marinate for a while, wash and chop green onions, ginger and garlic, wash and chop mushrooms, and cut pork loin into shreds;

2. Put a large amount of oil in the pot on the stove, and when the oil reaches 60% of the heat, deep-fry the whole fish in the pot until both sides of the pan are golden brown and drain off the oil;

3, Mushrooms, shredded meat stir-fry, add salt, chicken essence, sugar, grass carp, soy sauce, pepper, sesame oil, a little simmer for a while, thicken the pot can be.

Features: fresh color and taste.

Tips for every day: In the process of burning fish, minimize flipping, in order to prevent burnt pot can be the pot up gently shaking, so that the fish is not easy to break.

River Fresh Taste Sauerkraut Grass Carp

Raw Material:

Grass Carp 1, Sauerkraut 100g

Accessories:

Seasoned Chili Pepper 50g, Garlic 1, Salt, Pepper, Monosodium Glutamate, Cooking Wine, Fragrant Oil, Ginger, Spring Onion, each in moderation

Practice:

1, the grass Carp head off, the piece of the spine, the fish meat slices, the fish meat slices, the fish meat, the fish meat, the fish meat, the fish meat, the fish meat, the fish meat, the fish meat, the fish meat, the fish meat, the fish meat. With ginger, green onion, cooking wine, salt marinade to be used; pickled chili peppers, garlic together cut into granules; sauerkraut into small slices to be used.

2, will pickle chili, garlic grains together into the frying pan, and then put the pickled cabbage fried flavor, add water, and put the fish head, spine and simmer for more than 15 minutes.

3, add salt, cooking wine, pepper, monosodium glutamate (MSG) and fish fillets in the pot and cook for 3-5 minutes until the fish is just cooked, then drizzle in sesame oil to finish.

The slices of grass carp in eggplant sauce

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

Raw materials main ingredients Grass carp 500 grams, tomato sauce 50 grams. Accessories Citric acid trace, 10 grams of wine, 2.5 grams of salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of fresh soup, 750 grams of cooked vegetable oil.

Process

1, choose fresh grass carp fillets cut into 1 cm thick slices, and Shaoxing wine, salt, citric acid with the right amount of water to dissolve.

2, frying pan burned 60% hot, under the fish fried to yellow when fishing.

3, frying pan on medium heat, under 50 grams of cooked vegetable oil to 30% heat, put the tomato sauce fried to the oil was red, and then into the sugar, citric acid, fresh broth to push well, and then into the fish wrapped in tomato sauce, pot serving plate.

Strawfish and tofu

Basic Ingredients 1 strawfish (500 grams), two pieces of tofu, salted potherb mustard, garlic, lard each a little.

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

Practice: 1. Remove the scales and internal organs of the grass carp and wash, cut into three sections. Wash and cut the potherb mustard into small pieces, and put them into a bowl with the grass carp segments.

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

3. Wash the green garlic and cut it into pieces.

4. Add lard to the pot and heat it up. When the oil is smoking, put the fish pieces and potherb mustard into it, and then add cooking wine, soy sauce, sugar, and broth to cook.

5. Soup boil into the tofu, the soup boil again, end to the micro-fire simmering for five or six minutes, to be tofu floats, into the green garlic and cooked lard that is ready.

Lily Buttermilk Fish Slices 1

Features Moisten the lungs and clear away heat, relieve cough and resolve phlegm.

Raw material: grass carp 1750 grams. Ingredients: 50 grams of lily, 250 grams of asparagus, 150 grams of bean sprouts. Seasonings: 10 grams of monosodium glutamate, 0.5 grams of pepper, 10 grams of cooking wine, 15 grams of starch, 150 grams of peanut oil, 1 egg, 10 grams of refined salt, soup, green onion, ginger, a little.

Making process

①Soak the lily in warm water and steam it in a cage to soften it. Grass carp to remove viscera and scales, pick bones and skin, take its net meat, processed into 3 cm wide, 5 cm long slices, with refined salt, pepper, egg white, starch sizing. Asparagus cut willow leaf blade. Bean sprouts pinch the tip and wash.

Shredded green onion and ginger. Fine salt, monosodium glutamate, cooking wine, pepper, starch, soup into a bowl, to the juice.

② fried spoon

Winter melon grass fish soup

Features Clear straight and calm asthma. Suitable for high blood pressure, headache caused by hyperactivity of liver yang, or phlegm dizziness, consumption and swelling, etc., can also be used as a summer and fall health care recipes.

Raw materials: 500 grams of winter melon, 250 grams of grass carp. Seasonings: wine, salt, green onion, ginger, lard, chicken soup, each moderate.

Making process

①Grass carp remove scales, gills, internal organs, wash. Remove skin and pith of winter melon, wash and cut into pieces.

② pot on high heat, inject chicken broth, add grass carp, winter melon, cooking wine, salt, scallions, ginger, oil, boiling, skimming foam, change to a small fire, cook until the fish is cooked, pick out the scallions, ginger, out of the pot that is complete.

Vinegar Buttermilk Fish

Features Bright red color, tender meat, sweet and sour aroma.

Raw materials 300 grams of net grass carp. 15 grams of wine, 1 gram of ginger, 30 grams of soy sauce, 25 grams of vinegar, 25 grams of wet starch, 30 grams of sugar, a little pepper.

Making process Cut the fish into tile-shaped three pieces, each piece of fish in the middle of a cut (knife deep to the bone) wash. Frying pan on medium heat, put 500 grams of water to boil, the fish into the pot, cover. Blanch for about 3 minutes uncovered, the pot to stay 75 grams of soup, add wine, soy sauce, ginger maceration, fish out, drain the soup on a plate. Add sugar to the soup in the pot, boil and cook the vinegar, thicken with wet starch, dripping on the fish pieces that is, on the table outside with pepper.

Cream grass carp

Raw materials:

1 grass carp, a little cream sauce, a little grated cheese.

Ingredients:

Fresh seasonal vegetables, flour, salt, pepper.

How to do:

1, remove the scales and bones of the grass carp, pick the meat with salt and pepper to slightly marinate.

2, the marinated fish dipped in dry flour, into the frying pan fried to golden brown.

3. Put the fried fish on a plate and pour the cream sauce over it, without frying the fish head and tail.

4, fish baked until the surface of the cream sauce slightly browned, sprinkle with grated cheese, continue to bake until the cheese becomes golden brown.

5, in the fish around, yards of butter fried seasonal vegetables, or with cabbage rolls can be.

Grass carp: Fish is rich in unsaturated fatty acids, which is good for blood circulation and good food for cardiovascular patients. For people who are thin and weak and have a poor appetite, grass carp is tender but not greasy, and it is very tasty without MSG when cooking, so it can be appetizing and nourishing. Grass carp is rich in selenium, often eaten with anti-aging, skin effect, and also has a certain effect on the prevention and treatment of tumors. According to Chinese medicine, grass carp has the effect of calming the liver, dispelling wind and curing paralysis. All people are suitable for consumption. The ancients believed that the treatment of deficiency labor and wind deficiency headache, with its head steamed food is particularly good. However, to remind everyone, grass carp meat if you eat too much, may induce a variety of sores and scabies.