Carp is a good freshwater fish with white scales and metallic luster, red tail, tender meat and delicious taste. Yellow River carp is particularly popular.
Grass carp, also known as grass green and yellow-brown, is one of the most productive freshwater fish. This kind of fish is characterized by fast growth, heavy weight and fat head, but its meat quality is rough, which is not as good as carp.
Silver carp can be divided into silver carp and silver carp (commonly known as chubby fish) Silver carp has light color, small scales, big head, fat meat, delicious taste and the fattest head, which is especially suitable for making casserole fish heads.
Carassius auratus, also known as golden crucian carp, is flat and wide in shape, with obvious hump on the back and small scales. It is characterized by tender meat and great taste, but it has many small thorns. Crucian carp is best for soup. Small crucian carp is suitable for crispy fish.
Black herring, also known as black fin, is a kind of tender meat in freshwater fish with cylindrical body length, black spines, milky white abdomen and full white meat. It contains a lot of fat, especially pectoral fins and head and tail. The lungs of herring are the most tender part of fish and contain a lot of fat. The famous dish "Burn Bald Lung" is made of herring's lung. When cooked, it is delicious while it is hot.
Eel, also known as long fish and eel, is long and thin, with thick head and thin tail, dark brown back, yellow abdomen and small scaleless eyes. This kind of fish is extremely delicate and delicious, and is regarded as the best fish.
Catfish, also known as soft-shelled turtle, is a kind of advanced tonic with tender meat and rich nutrition.
I think grass carp is cheap and delicious, with less thorns and tender meat (of course, those expensive fish are better). Carp has an earthy smell, and there are even many fishbones. Crucian carp is not tender enough!
Tips:
Grass carp is the most common fish product on the family table. It has tender meat, less bone spurs, rich nutrition and low price, and is deeply loved by the public. Grass carp is also very popular. It can be stewed, braised and dried, and it is one of the most intimate foods.
Grass carp, also known as bighead carp, thick fish and grass green. , one of the main freshwater cultured fishes in China, is also called the four largest freshwater fishes in China together with herring, bighead carp and silver carp.
Grass and fish are tender but not greasy, which can stimulate appetite and nourish the body. Grass carp is rich in selenium, which has anti-aging and beauty effects if eaten regularly, and also has certain preventive and therapeutic effects on tumors. Chinese medicine believes that grass carp has the effects of calming the liver and expelling wind and treating fatigue. Grass carp is also rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients.
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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.
Features: strong color and fragrance.
In the process of cooking fish, try to minimize turning. In order to prevent the pot from being smashed, you can gently shake the bottom of the pot, so that the fish is not easy to break.
Ingredients: grass carp 2.5 kg to 3.5 kg, soybean sprouts 1 kg, Jiang Mo, cooking wine, pepper, chicken essence, onion, dried pepper. Production method: ① Wash grass carp, slice it, blanch it with hot water, take it out, and simmer it with salt, cooking wine, starch and egg white. (2) After washing the bean sprouts, blanch them with boiling water, remove them and put them at the bottom of the basin, and sprinkle with salt. (3) Add three times as much oil as usual into the wok, add onion, ginger, garlic, pepper and red pepper and stir-fry with low fire after the oil is hot. After eating, boil the water, add the fish fillets, and after 5 minutes, pour the cooked fish and all the soup into the pot with bean sprouts. (4) Take another pot and pour a lot of oil (subject to flooding all fish and bean sprouts in the pot). When the oil is hot, add some pepper and dried pepper, and simmer slowly with low fire to give the fragrance. ⑤ When the color of pepper changes rapidly, immediately turn off the fire and pour the oil and pepper in the pot into the fish tank. Yanglin 16:52:47 Ingredients: 500g grass carp, ginger, vinegar, cooking wine, starch and bean sprouts. Production method: ① Slice grass carp for later use, blanch bean sprouts and lie at the bottom of the bowl. (2) Add water to the pot, add Jiang Mo to boil, and add vinegar and cooking wine. Pour in the prepared starch, bring to a boil, add fish fillets, stir, bring the soup to a boil, and turn off the heat. The juice of the slippery fish is poured on the bean sprouts. Put the fish in a bowl and sprinkle with chopped green onion.
Ingredients: 500g grass carp, ginger, vinegar, cooking wine, starch and bean sprouts. Production method: ① Slice grass carp for later use, blanch bean sprouts and lie at the bottom of the bowl. (2) Add water to the pot, add Jiang Mo to boil, and add vinegar and cooking wine. Pour in the prepared starch, bring to a boil, add fish fillets, stir, bring the soup to a boil, and turn off the heat. The juice of the slippery fish is poured on the bean sprouts. Put the fish in a bowl and sprinkle with chopped green onion.
Roasted grass carp in Sichuan sauce
Ingredients: grass carp in the middle section is about 500g, pickled mustard tuber 1 pouch (80g), minced garlic 1 spoon, bean paste 1 spoon, garlic sprout (or celery) and pepper 1. Appropriate amount of soy sauce, sugar 1 teaspoon, salt 1 teaspoon, pepper 1 teaspoon, sesame oil 1 teaspoon and water starch 1 teaspoon.
Exercise:
1. Scale grass carp, rub with a little salt, rinse with clear water and dry; Marinate with half a teaspoon of salt, 1 teaspoon of soy sauce and pepper, and apply a thin layer of dry starch for later use.
2. Soak the mustard tuber in water, wash it and squeeze out the water; Clean garlic seedlings, cut into small pieces, and fry them in oil for later use; Remove the pedicels, seeds and shreds of small peppers.
3. Put the wok in medium fire, add about 100g oil and heat it to 80% to 90%, fry the grass carp until cooked, and take it out for later use.
4. Leave a little base oil in the pot, add minced garlic, bean paste, shredded Chili, pickled mustard tuber, sugar, soy sauce, Chili oil, sesame oil and 3 tablespoons of water in turn, thicken with water starch after boiling, put the fried grass carp in the pot, turn the grass carp upside down so that both sides of the fish are covered with soup, add the fried garlic sprouts, and then take out the pot.
Soft grass carp segment
Materials:
* Grass carp middle section * 1 vermicelli * a little sesame oil
* chopped green onion, Jiang Mo, minced garlic,
2 tablespoons chopped pepper and 2 tablespoons chopped shrimp.
Seasoning:
* 1 tbsp wine * 2 tbsp soy sauce * 4 tbsp sugar * 6 tbsp black vinegar * 6 tbsp salt and pepper * 6 tbsp water * 1 tbsp white powder.
Exercise:
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, blanch it in 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.
4. Stir-fry shallots, ginger, garlic, peppers and shrimps with 3 tbsp oil, simmer wine along the side of the pan, then add seasonings to boil, pour them on the fish fillets, and finally sprinkle some coriander on the table while it is hot.
Grass carp with sauerkraut
Date: May 2006 1 1 News Source: Modern People's Health Food Network Author:
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Raw materials:
Grass carp 1, pickled cabbage 100g.
Accessories:
50g pickled pepper, 1 garlic, salt, pepper, monosodium glutamate, cooking wine, sesame oil, ginger and onion.
Exercise:
1. Remove the head of grass carp, slice the spine, slice the fish, and marinate with ginger, onion, cooking wine and salt for later use; Dice pickled pepper and garlic; Change sauerkraut into small pieces for later use.
2. Put pickled peppers and garlic together in the oil pan, then add sauerkraut and stir-fry until fragrant, add clear water, and put the fish head and spine together in 15 minutes or more.
3. Add salt, cooking wine, pepper, monosodium glutamate and fish fillets to the pot and cook for 3-5 minutes until the fish is just cooked, then pour in sesame oil.
Zanthoxylum bungeanum and grass carp are donated. Please comment:
Peel one tail of grass carp (preferably weighing more than 4 kg), planing, cleaning, cutting into sections, and cooking with refined salt and a little pepper powder for about 10 minute. Coat the egg white and starch, and heat the oil to 80% heat. Dry-fry in the oil pan until golden brown, then take out the pan, leave a little oil, and add one or two pieces of pepper, onion, ginger and garlic.
This fish meal is fresh and tender in color, spicy and pleasant, supplemented by coriander, which is even more mouth-watering.
Creamy grass carp
Raw materials:
Grass carp 1, a little cream juice, a little shredded cheese.
Composition:
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.
The practice of several kinds of fish
Intoxication: I asked my husband how to cook several kinds of fish. Just try it. I can cook pickled fish and crucian carp soup. Sam sun soup is made by myself. It is delicious, with a tomato. It is bright in color, red and green, eye-catching and appetizing. It smells good, and it's really delicious!
Next time, I'll introduce some special snacks in Chongqing to you. It's so beautiful!
Boiled fish with Chinese sauerkraut and Chili
Ingredients: grass carp accessories: a bag of sauerkraut, a little pepper, and Flammulina velutipes at the bottom.
Exercise:
1, boneless grass carp, chopped fish bones, and sliced fish.
2. Season the fish fillets with salt, monosodium glutamate, cooking wine and raw flour, and roll the fish bones in boiling water.
3, a little lard, stir-fry sauerkraut wild pepper. Add appropriate amount of water to taste, cook fish bones, and pick up fish bones.
4. Cook the fillets, pick them up and put them on the fish bones. Add dried Chili, onion, sesame and garlic to the fish fillets, and pour in fried oil.
Chili oil fillets
Ingredients: grass carp
Exercise:
1. Bone grass carp, fish fillets and pulping.
2. Put a little lard, stir-fry Chili sauce and dried Chili, and add a little water. Cook the fish fillets in a pot and thicken the pot.
3. Cook the fillets and pick them up. Add dried Chili, onion, sesame and garlic to the fish fillets, and pour in fried oil.
fish in brown sauce
Ingredients: Carp, Longevity Fish, Wuchang Fish, Grass Carp.
Exercise:
1. Beat the whole fish with a flower knife, boil the oil in the pot to 50% to 60% heat, and then fry the fish in the pot until it is 80% cooked.
2, fish out of the pot, dish, put a little oil in the pot, put Chili sauce, bean paste, cooking oil, add some water, cook the fish in the pot, add salt, chicken essence, monosodium glutamate to taste, and fish out of the pot.
3. thicken a little soup and pour it on the fish.
Carassius auratus and radish soup
Ingredients: shredded radish, crucian carp, mountain flower egg milk.
Exercise:
1, blanch the shredded radish with boiling water and pick it up. Add a little fried crucian carp, add some water, pour shredded radish into the pot, and add salt, chicken essence and monosodium glutamate to taste.
2, you can add a little mountain flower egg milk when you are out of the pot, which tastes better.
Pork seafood soup
Ingredients: a tomato, Pleurotus ostreatus, pea tip, lean meat (or pork liver)
Exercise:
1, put a little oil in the pot and heat it, add a proper amount of water, cut tomatoes into pieces, cook them with Pleurotus ostreatus, and put pea tips.
2. Slice or chop the lean meat into balls, add raw flour, salt, chicken essence and monosodium glutamate to taste, put it in a pot and cook for one or two minutes, turn off the heat, and add salt, monosodium glutamate, chicken essence, ginger, garlic, onion and pepper oil to the soup.
The method of carp tofu
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Materials:
1. A carp (about a catty)
2. A piece of tofu
3. Five tablespoons of oil
4. Onion, ginger and garlic are optional, and a handful of peppers.
5 Half a spoonful of salt, one spoonful of wine, one spoonful of soy sauce and two bowls of water.
Exercise:
1. Scale the fish and wash it, and cut several knives on the back of the fish, one inch long.
2. Cut the tofu into pieces and fry it in the pot until both sides are brown.
3. Fry the fish until both sides are brown, and take the pan.
4. Cut the onion into inches, saute the garlic, slice the ginger and pepper, stir-fry in the pot and add the materials.
5. Add fish and tofu, simmer over medium heat until the juice is dry, and serve.
6. After serving, shred the pepper as a decoration.
Sweet and sour carp practice
Cooking: stir-fry: Su cuisine.
Ingredients category: fish taste: salty and fresh
Suitable for the season: irrelevant
Color and fragrance: When this dish is served, you can still see the carp with its mouth open, its cheeks moving and its eyes braising in soy sauce. The fish eaten is fresh and tender, sweet and sour, and everyone who eats it is surprised;
Material: a live carp (weighing about1000g).
Accessories: shrimp, 15g, green beans, 15g, pear slices, refined salt 7.5g, garlic 25g, tomato sauce 30g, white vinegar 15g, starch 25g, sugar 50g, Shaoxing wine 25g and peanut oil 750g (actual oil 65438+).
Making:
1) Put the shrimps into a bowl, and add seasoning for sizing;
2) enlarge the fire in the pan, scoop in peanut oil and burn it to 40% heat (about 100℃), then add shrimps, take out and drain the oil; Leave the bottom oil in the original pot and set it on fire;
3) Stir-fry garlic, add green beans, tomato sauce, white vinegar, refined salt, white sugar and Shaoxing wine, thicken after boiling, and then pour pear slices;
4) Scrape the scales of the live carp, gut it, take out the viscera, wipe it clean with a towel, scrape off the peony knives on both sides of the fish with a knife, pat dry starch, tie the fish head tightly with a wet towel, then take the fish head, fry it in an oil pan with 70% heat (about 65,438+075℃) for 65,438+0 minutes, take it out and put it in a plate, and take out the towel.