A complete collection of grass fish's practices
Whole fish in white sauce
Its cuisine is Zhejiang cuisine.
The characteristic juice is white and bright, with clear color, fresh, salty and smooth, and has the taste of crab meat.
One grass carp (weighing about 750g). 25g of cooked chicken breast, 0/5g of water-soaked mushrooms/kloc-,25g of cooked ham, 25g of egg yolk cake and 0/5g of cooked peas/kloc-. 5g of ginger slices, onion knots 1 piece, 2.5g of onion segments, 2.5g of refined salt, 5g of monosodium glutamate 1 .5g, pepper1g, wet starch10g, cooked lard15g and cooked chicken oil/kloc.
In the production process, the fish is cleaned, split into male and female pieces, and the fish teeth are cut off. Cut ham, chicken, cake and mushrooms into diced nails for later use. Put water1000g or so in the pot, bring it to a boil with high fire, and put the fish fillets, first the male fillets, then the female fillets, with the fish heads aligned and the skin facing up.
Let the pectoral fins rise, add the onion and ginger slices, cover the pot, cover when boiling, skim the floating foam, turn the pot, and continue to cook for about 3 minutes with high heat. Remove the onion and ginger, take out the fish, drain the water and put it in a long waist plate.
Heat lard in another pot, stir-fry the onion segments for fragrance, add Shao wine, add 200 grams of the original fish soup, remove the onion, pour the ham, diced chicken, cake, mushrooms, peas and other seasonings into the pot, add refined salt and monosodium glutamate, dilute with wet starch, and pour chicken oil on it.
Braised paddle
Shanghai cuisine
Famous Shanghai flavor dishes. Braised with herring tail (that is, paddling). The craft of this dish is very exquisite, and it is very difficult to turn over the fish's tail every time.
Raw material grass carp tail 500g shredded green garlic, 5g sugar and starch, 50g soy sauce, 4g ginger, 2g sesame oil, 2g pepper and 2g wine, 3g refined salt and 80g oil.
In the production process, the grass carp tail is washed, cut into 4 small pieces and marinated with soy sauce and sugar for 3 minutes. Heat the oil in the pot, add the onion, ginger and pickled fish, quickly turn the fish over, cook the fish in the pot with wine and sugar until it is cooked, add water with starch, thicken it from the periphery of the pot, then pour some sesame oil, and then take off the pot. Sprinkle shredded green garlic on it after serving.
Braised grass carp
Ingredients: grass carp
Accessories: pork tenderloin and mushroom seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.
[Cooking process]
1. Clean grass carp, cut the fish into "wells", coat with salt and marinate for a while, wash onion, ginger and garlic and cut them into powder, wash mushrooms and shred pork tenderloin;
2. Put a large amount of oil into the pan, and when the oil is 60% hot, fry the whole fish in the pan until both sides are golden yellow, and drain the oil;
3. Ignition in a pan, leaving residual oil in the pan, adding chopped green onion, Jiang Mo, minced garlic, shredded mushroom and shredded pork, stir-frying, adding salt, chicken essence, white sugar, grass carp, soy sauce, pepper and sesame oil, stewing for a while, and taking out.
Features: strong color and flavor.
[Remarks]
In the process of cooking fish, try to reduce the turning. In order to prevent the pot from being smashed, the end of the pot can be gently shaken, so that the fish is not fragile.
Edible effect
Grass carp is sweet, warm and non-toxic, and enters the liver and stomach meridians;
It has the effects of warming stomach, regulating middle energizer, lowering liver yang, expelling wind, treating arthralgia, stopping malaria, benefiting intestine and improving eyesight;
Indications: asthenia, wind deficiency, headache, hyperactivity of liver yang, hypertension, headache and chronic malaria.
Therapeutic effect of grass carp
1, grass carp is sweet, warm and non-toxic, and enters the liver and stomach meridians; It has the effects of warming stomach, regulating middle energizer, lowering liver yang, expelling wind, treating arthralgia, stopping malaria, benefiting intestine and improving eyesight; Indications: asthenia, wind deficiency, headache, hyperactivity of liver yang, hypertension, headache and chronic malaria.
2. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients;
3. Grass carp is rich in iodine. If we eat it regularly, it can have the effects of anti-aging and beauty care, and it also has a certain preventive effect on tumors. For people with weak body and poor appetite, eating grass carp often can be a good appetizer and tonic, and the meat of grass carp is tender but not greasy.
We all know that fish practices are very rich since ancient times. We can choose our favorite fish and practices according to our own conditions and tastes. If we like to eat grass carp, we should also learn the practices of several grass fish above. Eating healthily and eating happily is our purpose of making food. I wish you good health.