Exercise 1
material
Carp, tofu, chopped green onion, ginger slices, pepper, salt, white vinegar.
working methods
1. Wash the fish and remove the gills, scales and tendons on both sides of the fish.
2. Cut the washed fish into small pieces.
3. After handling the fish, the following is to prepare tofu. Wash the tofu with clear water first, and then cut the tofu into 2 ~ 3 cm pieces.
4. Cut onions and ginger.
5. Pour a little oil into the pot, heat it, add chopped green onion, ginger slices and pepper, and stir-fry for fragrance.
6. Then put the carp in the oil pan and fry it anyway, adding boiling water.
7. Wait until the boiling water bubbles, add tofu, salt, and a little white vinegar (which can make the fish soup as white as milk) and cooking wine.
8. stew until the chopsticks are inserted into the fish's eyes and add a little ginger. At this time, simmer for 8 ~ 10 minutes, and sprinkle a little coriander powder.
Exercise 2
food
Fresh carp1000g.
condiments
Scallion 15g, long pepper 5g, cooking wine 10g, Sichuan pepper 10g, monosodium glutamate 1g, ginger 15g, vinegar 15g, coriander 30g and refined salt 65438.
step
1. Remove scales, gills and internal organs from fresh carp, wash it, cut it into 3cm pieces, and beat the onion and ginger evenly.
2. Put the long pepper, carp, onion, ginger, pepper, salt and cooking wine into the pot, bring to a boil with high fire and stew for about 40 minutes.
3. Add vinegar and monosodium glutamate and serve.
Matters needing attention
Add more water to keep the soup boiling, so that vegetable soup is delicious like milk.
Exercise 3
raw material
1 carp, 80g ginger, 1 tablespoon medlar.
condiments
2 tablespoons of rice wine, salt 1 teaspoon.
step
1, carp to gills, belly, not to scale, wash, you can also buy cooked carp back more convenient.
2, ginger peeled, washed and sliced.
3. After the pan is hot, put the oil, add the carp, fry on both sides, add 600 ml of water, rice wine, salt, medlar and ginger slices, cover the pan and cook for 1 hour.
Matters needing attention
Be careful not to scrape off the scales. Slow stewing with a small fire will make protein and calcium in fish scales dissolve into the soup, which will give the body the best nourishment.