Braised delicious
Steamed grass carp:
(1) Production method: Wash the fish after preliminary treatment, dry the water, wipe the fish inside and outside with 6g of salt, sprinkle some monosodium glutamate and cooking wine on the fish, put the onion and ginger into the fish belly, and steam in a steamer for about 8 minutes. Sprinkle with sesame oil. Coriander can be placed on the head and tail of the fish, or on the belly and back of the fish.
2 characteristics. This dish pays attention to heat, is light and palatable, and has a unique flavor.
③ Key technologies. Accurately grasp the time and firepower. The firepower is small, the time is not enough, and the fish is easily smelly and unfamiliar; Firepower is high, or working overtime, the fish is seriously dehydrated and the meat is old.
Braised grass carp
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.
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.
Soft grass carp segment
Ingredients: * grass carp middle section * vermicelli 1 bag * a little sesame oil.
* 2 tablespoons chopped green onion, Jiang Mo, minced garlic, pepper and minced shrimp.
Seasoning: * 1 tbsp wine * 2 tbsp soy sauce * 4 tbsp sugar * 6 tbsp black vinegar * a little salt and pepper * 6 tbsp water * 1 tbsp white powder.
Method:
1. Grass carp is cut in half from the abdomen, each slice is obliquely cut into 6 pieces, and then marinated with a little wine and salt 10 minute.
2. Soak the vermicelli in cold water first, scald it with boiling water, drain the water, mix in a little sesame oil and salt, and put it at the bottom of the plate.
3. Boil the water in the pot, add the onion, ginger, wine and fish fillets, cover the lid, turn off the fire, stew for 4 minutes, and take it out and put it on the vermicelli.
Stir-fry onion, ginger, garlic, pepper and shrimp in 3 tbsp of oil, add wine along the side of the pot, add seasoning to boil, pour it on the fish fillets, and finally sprinkle some coriander to serve while it is hot.
Creamy grass carp
Ingredients: grass carp 1 piece, a little cream juice, a little shredded cheese.
Ingredients: 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.
Braised grass carp
Ingredients: grass carp 1 strip, about 1 kg, ginger slices, red dates, peanut oil, raw salt and other seasonings.
Production: Scale grass carp, slaughter it, cut it into large pieces, put it in a pottery bowl, then add seasoning and cover it.
Fish slices in casserole
Ingredients: 8 grass fish (head or abdomen)
1 cabbage (12)
1 head (8 pairs)
Dried lily 1/4 Liang
Three mushrooms
Two cups of fried oil.
(1) 2 teaspoons salt.
3 glasses of water
Two glasses of oil
Methods: 1. Wash the cabbage, cut it into large pieces, fry it in oil and put it in a casserole.
2. Peel, wash, cut into 1 m3, fry in oil pan, and put in casserole.
3. After the lily and shiitake mushrooms are soaked, the lily is knotted and the shiitake mushrooms are shredded.
4. Stew the fish fillet, golden needle, mushrooms and (1) ingredients in a casserole for 30 minutes.
Oil-soaked grass carp
Material: grass carp 1 (1 kg)
5 onions (shredded)
6 slices of ginger
Salt 1 teaspoon
6 teaspoons of wine
6 tablespoons soy sauce
3 tablespoons oil
Method:
1. Remove scales, gills and internal organs from the fish, dry the water, put it on a plate and marinate it with salt and wine 15 minutes, then wash it.
2.6 slices of ginger are spread on the body, and the water is boiled and steamed 15 minutes.
3. Sprinkle shredded onion and soy sauce on the steamed fish and pour boiling oil.
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Sliced grass carp in tomato sauce
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
Ingredients: one grass carp (about 500g), two pieces of tofu (about 250g), and proper ingredients.
Exercise: 1 Scaled grass carp, washed internal organs and cut into three sections; Cut tofu into small cubes; 25 grams of green garlic is cut into sections.
2. Heat 50 grams of chicken oil (or salad oil) in a wok, add fish pieces and fry until cooked, then add cooking wine, soy sauce, sugar and chicken soup to cook. Simmer over low heat.
3. After the fish is tasty, add the tofu block, boil it on high fire, simmer for 5 minutes on low fire, then add the minced onion and garlic (or minced garlic) and pour the chicken oil on it, and serve.
Stewed fish with apples
Materials: 2 apples, grass carp 100g, lean meat 150g, red dates 10g and ginger 10g. 8 grams of salt, 2 grams of monosodium glutamate, a little pepper and 2 grams of Shaoxing wine.
Exercise: 1 Peeling apples, dicing, soaking in clear water, washing grass carp and dicing, cutting lean meat into chunks, soaking red dates, peeling ginger and slicing.
2. Put oil in the wok, add ginger slices and fish pieces, fry on low fire until both sides are slightly yellow, pour Shao wine, add lean meat slices and red dates, pour clear soup and stew on medium heat.
3. When the stew turns slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes. Don't put down the seasoning too early when stewing, lest the soup turn white. (
Steamed grass carp in vinegar sauce
Ingredients: grass carp 1 900g, ginger 300g, 2 onions, wine 1 teaspoon, 3 tablespoons sugar, 2 tablespoons black vinegar, 2 tablespoons soy sauce, pepper, corn flour and sesame oil.
Exercise: ① Wash the onion and cut it into 2 parts. Ginger is half cracked and half shredded.
(2) Cut the grass carp clean, cut the fish belly into two pieces (be careful not to cut it off), put it in a pot, fill it with clear water, add onion 1 serving, chopped ginger and wine, boil it, stew it with low fire for 10 minutes, pick it up, put it in a plate, and filter the shredded ginger to the whole fish.
(3) Heat the oil pan, add the onion and stir fry until fragrant, then take out the onion and pour the onion oil into the bowl. Note 2 cups of water into the pot, add sugar, salt, black vinegar, soy sauce and pepper to boil, thicken with corn starch water, add scallion oil, pour it on the fish and sprinkle with sesame oil.