Materials:
Ingredients: 500g grass fish and 50g tomato sauce. Trace citric acid, Shaoxing wine10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.
Practice:
Select fresh grass carp meat slices and cut them into slices with a thickness of 1 cm, mix them with Shaoxing wine and refined salt, and dissolve citric acid with appropriate amount of water.
2. Burn the oil pan to 60% heat, and then fry the fish until it is yellow.
3. Put a wok on a medium fire, cook 50 grams of cooked vegetable oil until it is 30% hot, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push it evenly, then add fish fillets and wrap the tomato juice evenly, and take the pan and serve.
Grass carp and winter melon soup
Materials:
Ingredients: grass carp 300g, wax gourd 400g, coriander, onion, ginger, garlic, peanut oil, cooking wine, clear soup, sesame oil, refined salt and monosodium glutamate.
Practice:
1, fish scales, gills, internal organs, wash, cross knives on both sides. Peel and pulp the wax gourd and cut it into pieces. Wash coriander and cut into sections. Wash onion, ginger and garlic and cut them into shreds.
2. Heat the pan, pour in peanut oil and heat it, fry the fish on both sides until slightly yellow, cook the cooking wine, stir-fry the onion, ginger and garlic, add clear soup and wax gourd pieces, cook on low heat until the fish and melon are cooked and rotten, add refined salt, monosodium glutamate, parsley section and sesame oil and push evenly.
efficacy
Diuresis, clearing away heat and toxic materials, quenching thirst and swelling, skin care and reducing fat.
Braised grass carp
Materials:
Ingredients: grass carp accessories: pork tenderloin and mushroom seasoning: onion, ginger, garlic, salt, sugar, cooking wine, pepper, soy sauce, water starch, chicken essence, sesame oil and edible oil.
Practice:
1.Clean grass carp, cut the fish into "#", 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. Leave the remaining oil in the pan, pour in chopped green onion, Jiang Mo, minced garlic, shredded mushroom and shredded pork, stir-fry, add salt, chicken essence, sugar, grass carp, soy sauce, cooking wine, pepper and sesame oil, stew for a while, thicken and take out.
Braised grass carp with yuba
Materials:
Grass carp about 300g, yuba, ginger, onion, soy sauce, cooking wine, salt, sugar and chicken essence.
Practice:
1. Cut grass carp into pieces.
2. yuba is soaked.
3. Take the oil pan and fry the fish in hot oil until golden.
4. Put the yuba, slip some water, cook wine, salt, soy sauce, and stew the fish with ginger.
5. Season with soup, chicken essence and chopped green onion before cooking.
Ultra-simple dried grass carp
Materials:
Grass carp is about 500g, pepper powder 1 tbsp, cooking wine 2 tbsps, salt half a tbsp, cornmeal 2 tbsps, onion 1 tree, and 4 or 5 slices of ginger.
Practice:
Wash grass carp into pieces
Marinate with cooking wine, salt and pepper powder for half an hour.
Stir in cornflour and fry until cooked.
Heat a wok with a little oil, add onion and ginger slices and stir-fry until fragrant (dried Chili can be added at this time), and put the fried fish slices into the wok and stir-fry.
Steamed grass carp with soy sauce
Materials:
A few grams of grass carp, salt, ginger, garlic, lobster sauce, steamed fish lobster sauce, vinegar, onion, clear oil.
Practice:
1. Take a section of fresh grass carp, mine is the back half of the tail, and the middle piece is a few knives, evenly smeared with salt;
2. Put ginger slices, lobster sauce peppers and steamed fish lobster sauce in the slit of the knife, and mix a few drops of vinegar into juice and pour it on;
3. Add an onion festival (the picture shows a fresh one when setting the plate, isn't it better ~) and pour a little clear oil;
4. Put it in a pan and steam for 8 minutes, and it will be OK ~
Sauce grass fish maw
Materials:
Grass fish maw, celery, ginger, soy sauce.
Practice:
1. Remove the black film from grass fishbone, wash it and marinate it with salt for 30 minutes.
2. Shred ginger and cut celery.
3. Boil the pot with water, add soy sauce, fish maw, shredded ginger and celery and cook for 8 minutes.
Steamed grass carp
Materials:
400 grams of grass carp, 3 slices of ginger, and appropriate amount of salt chicken essence.
Practice:
1. Slice grass carp, put it in a steamer and put 3 pieces of ginger.
2. Cook over high fire until the water boils, and season with salt and chicken essence. Medium fire 10 minutes can be cooked.
Dry fried grass carp pieces
Materials:
Grass carp about 500g, onion, ginger, salt, sugar, cooking wine, pepper, dried starch.
Practice:
Grass carp is slaughtered and cleaned, head and tail are removed, split in half along the back of the fish, and cut into pieces.
Marinate the cut fish pieces with salt, cooking wine, pepper, sugar, onion and ginger for 30 minutes to taste.
When the oil temperature rises to 60%, wrap a layer of dry starch on the surface of the fish pieces and fry them in the oil pan until the surface is golden.
If you like the crispy feeling, you can fry it again when the oil temperature rises to 80%.