Do you know how many kinds of vegetables grass carp can cook?
"Grass Carp Banquet" refers to the cold dishes, stir-fry and soup of the banquet, all of which are cooked with grass carp as the main material. What is introduced to readers here is that one fish eats five, the cost of raw materials is not high, and the production is not difficult. The specific methods are as follows: one fish, five dishes and two cold dishes: 1. Spiced smoked fish; 2. Great fish. 2 hot dishes: 1. Tricolor fish and rice; 2. Hot and sour water. 1 soup: fish head and tofu soup. Buy 1 grass carp, weighing 2000g, scrape scales, cut intestines, dig out gills, wash the black clothes in the fish's belly, and then cut them to get ready. First cut the fish head (use some fish), then cut the fish head into two pieces to make tofu fish head soup; Then cut off the fish tail (4 inches long) to make hot and sour water; Finally, the middle section (about 750g) was cut along the back bone with a knife, and the middle section was cut into two pieces, of which 400g with spine was made into spiced smoked fish, the other 250g was made into three-color fish rice, and the remaining 100g fish was made into stick fish. Ingredients of spiced smoked fish (one of cold dishes): grass carp 400g, refined oil 25g (the actual consumption is about 5g), sugar 3g, soy sauce 3g, yellow wine, monosodium glutamate, spiced powder, chopped green onion and Jiang Mo. Methods: 1. Cut the middle bone of grass carp into thick slices, put it in a container, add soy sauce and yellow wine, mix well and marinate for 15 minutes, then drain the water. 2. Heat the wok and pour in 250g of refined oil. When the oil is 70% hot (more fumes), fry the fish in batches (do not overlap), and then drain the oil when the fish surface is golden and hard. 3. Leave the bottom oil in the pan, add chopped green onion and Jiang Mo and stir-fry until fragrant, then add soy sauce, yellow wine, sugar, five-spice powder and monosodium glutamate and mix well. Add a little fresh soup (chicken and duck broth) and bring to a boil. Push the fried fish away, turn it up and down with a shovel to make it thoroughly soak up the marinade. When the marinade is concentrated, pour a little sesame oil to help the fragrance. Characteristics: golden red in color, sweet and delicious, it is a delicious wine. Ingredients: grass carp 100g, tender cucumber 1, half a spoonful of peanut butter, spicy oil, monosodium glutamate, refined salt, pepper and dried starch. Methods: 1. Peel grass carp, chop into fillets, and then cut into strips. Put the fish sticks in a container, add dry starch and a little water, stir well and size them, cook them in a boiling water pot, then take them out and drain them. 2. Wash the tender cucumber, remove the head and the bottom, cut two pieces in one section, scrape off the seeds in the middle, obliquely cut into pieces and cut into shredded melons. Put peanut butter in a bowl, add salt, monosodium glutamate, spicy oil, pepper and appropriate amount of cold water, and stir well for later use. 3. Spread the shredded cucumber on the plate, put the fish sticks on the shredded cucumber, and put the peanut butter seasoning in the seasoning plate. When eating, pour peanut butter on fish sticks and shredded cucumber and mix well. Features: the fish is tender and the melon is crisp, fresh and delicious. Three-color fish rice (one of the hot dishes) Ingredients: grass carp 250g, mung bean 5g, Lycium barbarum 5g, egg white half, refined oil 250g (the actual dosage is about 5g), refined salt, monosodium glutamate, pepper, onion and ginger juice, dried starch, water starch and rice wine. Methods: 1. Peel and boneless grass carp, chop the fish into large pieces, shred them, and then cut them into rice the size of red beans. After washing Lycium barbarum slightly, soak it in a little boiling water for later use. 2. Put the fish and rice in a container, add salt, monosodium glutamate, egg white, pepper and dried starch and mix well, then add a little refined oil and mix well, and let it stand for 1O minutes. 3. Heat the wok and pour in 250g of refined oil. When the oil is heated to 40%, spread the fish and rice with a spoon. When the fish and rice become discolored and ripe in the pot, take out and drain the oil. 4. Leave the bottom oil in the pot, stir-fry the green beans slightly after heating, add a proper amount of fresh soup, add refined salt and onion ginger juice, and when the soup is boiling, add fish and rice, add medlar and monosodium glutamate, cook for half a minute, pour in water starch to thicken, then pour in a little hot oil to help shine, and then take out the pot and plate. Features: beautiful color, smooth taste, high-grade family dishes. Hot and sour water throwing (the second hot dish) Ingredients: grass carp tail 1, water-borne black fungus 25g, quick-frozen green beans 25g, refined oil 40g, 3 tablespoons of red soy sauce, white sugar 1 spoon, yellow wine, Zhenjiang balsamic vinegar, pepper, refined salt, monosodium glutamate, onion segments, ginger slices, water starch and fresh soup. Methods: 1. Wash and drain the tail of grass carp, cut it into 4 pieces along the length, then put it horizontally into a fan shape and marinate it with 1 spoon soy sauce. 2. Put the wok on the fire, heat it, and then add 40g refined oil. When the oil is heated to 70%, people splash water (fish tail) and fry it on both sides, cook rice wine, add 2 spoonfuls of soy sauce and white sugar, add washed black fungus, green beans and 250g of fresh soup, onion, ginger slices and refined salt, boil it with high fire, cover it and turn it to low heat for 4 minutes, then add pepper and salt. Features: golden red color, sour and spicy taste, fresh and tender fish. Fish head tofu soup ingredients: grass carp head 1 piece, boxed tofu 1 box, 25g of water-borne auricularia auricula; Cooked lard 10g, refined oil 25g, onion, ginger, refined salt, monosodium glutamate and pepper, and chicken soup 50g. Methods: 1. Cut the grass carp head into two pieces, cut the boxed tofu with fat into squares with a fruit knife, wash the black fungus with clear water and drain it. 2. Heat the wok, add 25g of refined oil, after the oil is heated, put the grass carp head in the wok and fry it 1 min, then add the onion, ginger and yellow wine until it is fragrant, then release 500g of chicken soup, turn to low heat and cook for 4 minutes, then add tofu, fungus, salt and monosodium glutamate for half a minute, and add cooked lard and pepper. Features: fresh fish head, tender tofu and thick soup.