Method of grass, fish, tomato, pineapple and cucumber

Coat the fish with flour, fry until golden brown, and remove the oil.

Dice pineapple, tomato and cucumber, stir-fry until the tomatoes are soft, and season with salt, vinegar and white sugar. Add the fried fish and stir-fry slightly.

Hanako gourmet meike is happy to answer this question. Fish head can be chopped pepper, fish can be made into sour soup fish slices, and fish bones can be made into salt and pepper.

Steamed grass carp with black bean sauce and pepper is fresh, fresh and tasty. Kitchen Xiaobai likes it best.

In fact, you can eat four! You can learn from it, remember: learn from it!

"One" Fish heads and fish tails make soup.

"Two" keel can be salted and pepper,

"three" fish skin soft fried,

Fish fillets boiled fish fillets, or chrysanthemum fish balls.

Don't waste, the key is to make the best use of it.

Here we are.

I borrowed a video of me making snakehead!

I still have a say in how to eat grass carp, because my family likes to eat all kinds of fish, especially grass fish, which is tender and delicious. Today, I will introduce four ways I often eat, each of which is delicious and has its own characteristics!

First of all, a friendly reminder: you must remove the fishy line when eating grass carp. The fishy line is actually very easy to find. Cut a knife under the fish head and you can see it at the middle line of the fish. Pat the fish back with one hand and slowly pull it out with the other. Be careful not to break it. After the grass carp is eviscerated, a black film can be seen in its abdomen, which must be removed, otherwise it will affect the meat quality.

1? Stewed grass carp with beer

(1) clean grass carp, I mean to remove fishy lines and black membranes in the abdomen.

② Dry the grass carp, then dry the fish with kitchen paper and do a simple massage.

(3) Chop grass carp into fish pieces with a uniform size of about 4 cm, add a little cooking wine, a few prickly ash and a little light soy sauce for pickling 10 minute.

(4) Boil the oil from the pan, wait until the oil temperature reaches 50% heat, add the fish pieces, and slowly fry the fish until both sides are shaped.

⑤ Put the fish pieces out for later use, heat the oil in another pot, add onion, ginger, garlic and star anise to stir-fry for fragrance, add grass carp pieces, pour in beer that has not eaten the fish pieces, and bring to a boil over high fire.

⑥ Pour a little soy sauce into the pot, add chicken essence and salt, and simmer slowly. If you like spicy food, you can add some dried peppers.

⑦ Stew until the soup is thick and bright red, and you can go out of the pot. A beer stew of grass carp is finished.

2? Braised grass carp

① Clean grass carp, remove fishy lines and black films, control the moisture, and pat a little dry flour on grass carp.

(2) from the pot to burn oil, the oil can be a little more, the oil temperature is six layers hot, first carry the grass carp tail, hang it on the oil pan, and pour some hot oil with a spoon to play a certain role in shaping.

(3) fry the grass carp in a pot, and pay attention to the fact that the oil can't be too hot, or the fried grass carp will affect the taste.

(4) fry the grass carp until both sides are golden, and put it out for later use. Add onion, ginger, garlic and star anise in another pot and stir-fry until fragrant.

⑤ Then add a little water, add soy sauce, delicious flavor and rock sugar, and bring the fried grass carp to a boil.

⑥ Add water again, without grass carp, bring to a boil with salt, chicken essence and oyster sauce for seasoning, and simmer until the soup is thick, then you can go abroad, and a braised grass carp is finished.

3? Steamed grass carp

① Grass carp is cleaned, fishy lines and black films are removed, and water is controlled to dry for later use.

② Put the grass carp in a pot, add cooking wine and salt, put two slices of ginger in the belly of the fish and marinate for ten minutes.

③ Put the grass carp into the dish, and put a few slices of ginger on the bottom of the dish.

(4) Boil water from the pot, put the fish in after the fire boils, and steam for ten minutes on medium and small fire.

⑤ Carefully take out the fish, pour out the water in the plate, clip off the ginger slices, pour a circle of steamed fish soy sauce, and sprinkle with shredded onion and ginger.

⑥ Take another pot to burn hot oil and pour it on the fish and shredded onion and ginger, and steam the grass carp together.

4? Boiled grass carp

(1) It's the same old step: grass carp is cleaned, fishy lines and black films are removed, and water is controlled to dry for later use.

(2) chop the head and tail of grass carp first, cut the fish head in half, slice the fish in the middle part according to the direction of the middle fish bone, then slice it into fish fillets, and chop the remaining fish bones into pieces.

③ Put the grass carp slices in a basin, add a little salt, cooking wine, flour and thirteen spices, and marinate for ten minutes.

(4) Pour a small amount of oil into another pot, stir-fry the fish bones, fish heads and fish tails and add water, add bean sprouts after boiling, take them out and put them into a basin for later use, and don't pour out the fish bone soup, but also put them out for later use.

⑤ Add onion, ginger, garlic, dried pepper and pepper into another pot, stir-fry the fragrance, add a tablespoon of Pixian bean paste, stir-fry the red oil, pour the fish bone soup to boil, gently put the grass carp slices into the pot, do not stir hard, and the fish slices will change color to low heat.

⑥ At this time, add a proper amount of soy sauce, pepper noodles, salt, monosodium glutamate, and white sugar to adjust the taste, and put it into a pot with soybean sprouts.

⑦ The last step is to cut the onion, garlic, dried pepper and pepper, put them on the bean sprouts, pour hot oil on them, and boil the grass carp together.

Gourmet tip: Grass carp is rich in nutrition and can be cooked in many ways. If it is too troublesome to fry grass carp pieces and sprinkle cumin directly, it is also a good choice.

I don't eat meat

There are too many ways to make grass fish. You can make Ciba fish, braised fish pieces, fish soup and grilled fish. You can try the following methods to do it.

Braised grass carp steps:

1. Wash grass carp, make 3 cuts on both sides of the fish, add salt 1 spoon, cooking wine 1 spoon, pepper 1 g, and marinate for 10 minute. Chop pickled peppers, cut dried peppers into sections, mince ginger 1 pieces, mince 5 cloves of garlic, and chop 2 shallots into chopped green onion.

2. Put a proper amount of oil into the pot, heat the oil to 70% heat, add the pepper section and saute until fragrant, then take it out, add the pickled grass carp, fry the fish until golden on both sides, and take it out and drain.

3. Leave the bottom oil in the pot, add chopped pickled pepper, 2g pepper, bean paste, minced ginger and garlic, stir-fry until fragrant, add some soy sauce, sugar and clear water, mix well, add the fried fish, simmer for 3 minutes, add vinegar 1 spoon, thicken with water starch 1 spoon, and sprinkle with chopped green onion.

Braised fish pieces

1. Wash and dry the fish.

2. Cut the fish into small pieces, marinate it with salt, cooking wine, shredded ginger and white pepper for about half an hour, and seal it with plastic wrap.

3. Add appropriate amount of starch to marinated fish and mix well.

4. Pour oil into the pot, or a little more, and fry the fish pieces until both sides are golden yellow.

5. Change the pan to a small amount of oil in the fried fish pieces, and first saute the ginger, garlic and dried pepper.

6. Pour in the fish pieces and stir fry, add water.

7. After the water boils, add salt, sugar, vinegar, soy sauce, and cook over high heat 1 min, and change to low heat.

8. When the soup becomes sticky, pour in the green pepper, turn it with a shovel, add monosodium glutamate, and put it out of the pot.

Ciba fish practice

1. Wash and drain the fish pieces, add seasoning (salt 1 tablespoon, cooking wine 2 tablespoons), ginger and pepper particles, mix well and marinate, cover with plastic wrap and refrigerate 1 day.

2. Take out the salted fish pieces and put them in a cool and ventilated place to dry. You can also use kitchen paper to absorb excess water.

3. The marinated fish meat is tighter and the texture is clearer. The longer the marinated time, the clearer the texture is.

4. Shred ginger, chopped shallots and coriander, diced garlic and washed dried red pepper.

5. Heat the oil in the clean pot, add oil and fry the fish pieces with low heat.

6. Fry until the fish pieces are golden yellow on several sides.

7. Heat the oil in a clean pot, stir-fry pepper and dried red pepper, and then add ginger and garlic to stir-fry.

8. Add the fish pieces, add other condiments (vegetable oil, 2 tablespoons of old rice wine, soy sauce 1-2 tablespoons, sugar 1 tablespoon, vinegar 1 teaspoon, chicken essence) in turn, and heat slightly 1-2 minutes to taste.

After the soup is dried by high fire, sprinkle in onion and coriander, stir-fry quickly and turn off the heat.

I'm glad to help you solve this problem. There are many ways to make grass fish, such as diced grape fish, spicy and hot fish, boiled fish, fish head tofu, soft-fried paddle and sweet and sour fish strips. Today, I'll share the way to make home-made sweet and sour fish strips 1. A raw material grass carp, seasonings: white vinegar, cooking wine, sugar, tomato sauce, orange juice and edible salt. Starch 2. Cut the grass carp from the fish tail after slaughter, cut the fish with a blade, wash the fish with clean water twice, squeeze out the water and put salt, and marinate in cooking wine for 5 minutes. 3. Wrap the marinated fish strips with a layer of starch, take out the pan and relax the oil for 7 layers, and fry them in the pan. After setting, take them out and fry them until they are crisp.

4. Cook the oil in the pan, stir-fry the shredded onion, ginger and garlic until fragrant, then add tomato sauce, orange juice, white vinegar, a little edible salt, white sugar and a little water starch to thicken, pour in the fried fish sticks, stir-fry quickly for a few times, and pour in a little oil to serve as a dish.

Summary: It is best for grass carp to choose a delicate meat of about 4 kg, and the ratio of sweet and sour can be adjusted according to your favorite taste. Personal practices are for reference only. Thank you. If there are any shortcomings, please

Fry, roast and cook

A fish with many flavors can do this,

1 fish head tofu soup

Fish maw can be steamed in soy sauce.

3 fishbone tail can be salted and salted.

Let's share the practice:

Fish head tofu soup:

Drain the fish head, pan fry, add appropriate amount of boiling water, ginger slices and pepper to the casserole, cook for 20 minutes, then go to the tofu pot 10 minute, and finally sprinkle with chopped green onion and coriander to serve.

Steamed fish brisket with black bean sauce

Cut the cleaned fish maw, add appropriate amount of salt, steamed fish soy sauce, cooking wine, shredded ginger, raw flour and stir well, then add peanut oil and stir. Put a plate of boiling water on the pot and steam for 10 minutes. Add shredded onion. Sprinkle coriander with hot oil.

Salt and pepper fish firewood

Drain the cleaned fish bones, add salt, cooking wine, soy sauce, oil consumption, pepper, ginger slices and starch, and marinate evenly 10 minute.

Prepare two eggs, stir them well, a bowl of flour and a bowl of bread crumbs. First, wrap the marinated fish sticks with one layer of flour, one layer of egg liquid and one layer of bread crumbs, and fry them in 180 degree oil for 5 minutes. (Why do you need such high-temperature oil? Because ingredients such as fish and tofu must be shaped at high temperature to lock in water, and fried at low temperature will disperse, and it is full of oil.) Fry the fish pieces for the first time and fry them for another 30 seconds. This will make the fish pieces more crisp. Finally, make the salt and pepper part. Chop all the millet, garlic, green pepper, onion and scallion, add oil in a hot pan, stir-fry the material to give a fragrance, add the right amount of salt to the fish pieces and stir-fry them quickly for a few times to get out of the pot.

Perfect one fish and three flavors will be finished.