Braised delicious
Steamed grass carp:
①Methods of production: the initial processing of the fish washed, dried, with 6 grams of salt to the fish inside and outside of the rubbing all over the fish, and in the body of the fish sprinkled with some monosodium glutamate and wine, fish belly into the green onion, ginger, into the steamer basket with a strong fire Steam about 8 minutes or so is cooked. Drizzle with sesame oil, cilantro Put on the head and tail of the fish or both sides of the back of the fish belly can be.
②Features. This dish is a delicate fire, light and tasty, and has a unique flavor.
③Technical key. Accurately grasp the time and fire. Fire is small, not enough time, the fish is easy to fishy and undercooked; fire, or overtime fish dehydration is serious, the meat is old.
Braised Grass Carp
Main Ingredients: Grass Carp
Supplementary Ingredients: Pork Tenderloin, Shiitake Mushrooms
Seasonings: Onion, Ginger, Garlic, Salt, Sugar, White Wine, Pepper, Light Soy Sauce, Wet Starch, Sesame Oil, Cooking Oil
Practice:
1.Clean Grass Carp with the guts off and slice the fish's body into " Well" character, coated with salt a little marinade for a while, green onions, ginger, garlic cleaned and cut into pieces, cleaned and cut into shreds of mushrooms, pork tenderloin cut into shreds;
2. Sit in a pot on the fire into a large amount of oil, the oil to 60% hot, the whole fish into the pot and deep-fried until both sides of the golden brown fish out of the drain oil;
3. Sit in a pot on the fire, the pot to leave the rest of the oil, pouring into the minced green onions, ginger, garlic, shredded pork
Tips for every day: In the process of burning fish, minimize flipping, in order to prevent burnt pot can be lifted up the pot gently shaking, so that the fish is not easy to break.
Softly Sliced Grass Carp Segments
In Ingredients: *Middle section of grass carp *1 packet of vermicelli *Pinch of sesame oil
*2 tbsp each of minced green onion, ginger, garlic, chili pepper, and shrimp
Seasoning: *1 tbsp of wine *2 tbsp of soy sauce *4 tbsp of sugar *6 tbsp of balsamic vinegar *some salt, some pepper *6 tbsp of water *1 tbsp of cornstarch
Precipients:
1.
1. Cut the grass carp in half from the belly, cut each piece into 6 pieces diagonally, and marinate with a little wine and salt for 10 minutes.
2. Soften the vermicelli in cold water, scald in boiling water, drain, mix with a little sesame oil and salt, and put on the bottom of the plate.
3. Boil water in a pot, add green onion, ginger, wine and fish slices, cover the pot, turn off the heat, simmer for 4 minutes, remove and place on top of the vermicelli.
In a frying pan, sauté the scallions, ginger, garlic, chili pepper and shrimp in 3 tablespoons of oil, stir in the wine along the sides of the pan, add the seasonings and bring to a boil, then pour over the fish fillets and sprinkle with cilantro.
Creamed Grass Carp
Raw materials: 1 grass carp, a little cream sauce, a little grated cheese.
Applications: fresh seasonal vegetables, flour, salt, pepper.
How to do:
1, remove the scales and bones of the grass carp, and marinate the meat with salt and pepper.
2, dip the marinated fish in dry flour and fry in a frying pan until golden brown.
3. Put the fried fish on a plate and pour the cream sauce over it, without frying the fish head and tail.
4, fish baked until the surface of the cream sauce slightly browned, sprinkle with grated cheese, continue to bake until the cheese becomes golden brown.
5, in the fish around, code on the butter fried seasonal vegetables, or with cabbage rolls can be.
Clear Boiled Grass Carp
Materials: 1 grass carp, about 1 kilogram, ginger, red dates, peanut oil, raw salt and other seasonings in moderation.
Making: remove the scales of the grass carp, slaughter net, cut into large pieces into the tile bowl, and then add the seasonings to cover the pot can be.
Fish Fillets in Casserole
Information: Grass carp 8 taels (head or belly)
Cabbage 1 (12 taels)
Yu head 1 (8 taels)
Dried golden needles 1/4 taels
Mushrooms 3 pieces
Frying oil 2 cups
(1)Salt 2 teaspoons
Water 3 cups
Oil 2 cups
Water 3 cups
Cooking oil 2 cups
Oil 2 cupsMethod: 1. Wash the cabbage, cut into large pieces and fry in oil in a casserole dish.
2. yu head peeled and cleaned cut 1 square inch square, put in a frying pan fried into the casserole.
3. After soaking the needles and mushrooms, tie the needles in knots and cut the mushrooms into julienne strips.
4. Put the fish fillets, golden needles, shiitake mushrooms and (1) ingredients into a casserole dish and simmer for 30 minutes.
Grass carp in oil
Information: Grass carp 1 (1 catty)
Scallion 5 (julienne)
Ginger 6 slices
Salt 1 teaspoon
Wine 6 teaspoons
Soy sauce 6 tablespoons
Oil 3 tablespoons
Preparation:
1. Wash the fish with salt and wine for 15 minutes.
2. Ginger 6 slices spread body, water boiling to high heat steaming 15 minutes removed.
3. Sprinkle shredded green onion and soy sauce over the steamed fish and drizzle with boiling oil.
Tomato sauce grass carp
Raw materials grass carp 500 grams, tomato sauce 50 grams.
Accessories citric acid trace, 10 grams of wine, 2.5 grams of refined salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of fresh soup, 750 grams of cooked vegetable oil.
Process
1, choose fresh grass carp fillets cut into 1 cm thick slices, and Shaoxing wine, salt mix, citric acid with the right amount of water to dissolve.
2, frying pan burned 60% hot, under the fish frying until yellow when fishing.
3, frying pan on medium heat, under 50 grams of cooked vegetable oil to 30% heat, put the tomato sauce stir-fried until the oil was red, and put sugar, citric acid, fresh soup push well, and then into the fish wrapped in tomato sauce, pot serving plate.
Strawfish and tofu
-Ingredients: one strawfish (about 500 grams), two pieces of tofu (about 250 grams), seasoning ingredients in moderation
-Operation: 1. Scale the strawfish, wash the viscera, cut into three sections; tofu cut into small cubes; 25 grams of garlic cut into sections.
2. Put 50 grams of chicken oil (or salad oil) in a frying pan and heat it up, put in the fish segments and fry them, then add cooking wine, soy sauce, sugar and chicken broth to cook. Simmer on low heat.
3. After the fish is flavored, put in the tofu block, boil over high heat, simmer over low heat, simmer for 5 minutes, when the tofu floats, put in the minced green garlic (or minced garlic), drizzle with chicken oil, that is, done.
Apple fish stew
- Ingredients: 2 apples, 100 grams of grass carp, 150 grams of lean meat, 10 grams of jujube, 10 grams of ginger. Salt 8 grams, 2 grams of monosodium glutamate, a little pepper, 2 grams of wine.
-operation: 1, apple core, peel, cut into flaps, and soak with water, grass carp kill wash chopped into pieces, lean meat cut into large pieces, red dates soak clean, ginger peeled and sliced.
2, burning pot of oil, into the ginger, fish pieces, frying with a small fire until slightly yellow on both sides, pour into the wine, add lean meat slices, jujubes, injecting broth, with medium heat stew.
3, to be stewed soup is slightly white, add the apple cloves, seasoning salt, monosodium glutamate, pepper, and then stew 20 minutes can be out of the pot to eat. Stewing seasoning can not be under too early, so as not to soup white. (
West Lake Vinegar Fish
-Ingredients: 1 straw fish about 900g, 300g ginger, 2 green onions, 1 teaspoon wine, 3 tbsp sugar, 2 tbsp black vinegar, 2 tbsp soy sauce, pepper, cornstarch, sesame oil.
Handling: ①Wash and cut green onion into 2 parts. Slice ginger into 2 parts.
② Grass carp dissected, from the belly of the fish into two pieces (pay attention to not cut off), put into a pot, filled with water, add onion 1 part, pat cracked ginger, wine, boil, simmer for 10 minutes on low heat, pick up, into the dish, will be filtered all over the body of the fish ginger.
3) Heat a frying pan, add the scallions, then remove the scallions and pour the scallion oil into a bowl. Add 2 cups of water into the pot, add sugar, salt, black vinegar, soy sauce and pepper and bring to a boil, thicken the sauce with cornstarch water, then pour in the scallion oil, pour over the fish and sprinkle with sesame oil.
Garlic oil fish
- Ingredients: Main ingredients: grass carp Accessories: minced garlic, cilantro
Seasoning: salt, cooking wine, pepper, green onion, ginger, soy sauce, sugar, vinegar, chicken essence, chicken broth, sesame oil- Operation: 1, will be scaled, gills, gutted and cleaned, will be broken in two fish belly (but the spine to be connected), the fish to the plate into the cooking wine, salt, pepper, Onion, ginger marinade for 10 minutes, into the steamer for 7 minutes to remove;
2, soy sauce, chicken broth, sugar, vinegar, chicken essence, pepper into a bowl of juice, garlic cut into pieces, coriander into segments;
3, take out the steamed fish, pick up onions and ginger, will be adjusted to pour the juice in the fish, sprinkled with garlic;
4, sit in the pot and ignite the fire into the oil, oil temperature 7-8% heat, pouring on the fish;
4, sit in the pot and ignite the fire into the oil, oil temperature 7-8% heat, pouring on the fish, the oil temperature 7-8% heat, the oil temperature 7-10% heat, the oil temperature 7-10% heat, pouring on the fish. When the oil is 7-8% hot, pour on the minced garlic and put in the cilantro section.
Features: fresh flavor, tender meat, light food is not greasy, there is a garlic flavor.
Tips: Steam fish time to master, long time fish easy to old. (
Beer fish
- Ingredients: grass carp ginger, garlic slices, green onions, bean paste, red oil, star anise, pepper, coriander, monosodium glutamate, sugar, beer, dark soy sauce
- Operation: 1, grass carp kill clean, playing on the straight knife knife, cut blocks, with dark soy sauce coloring, green onions and ginger marinade. Then fry with high temperature oil until crispy on the outside and tender on the inside;
2, under the clear oil and red oil sautéed ginger, garlic slices, add bean paste fried, and then under the peppercorns fried, and then poured into the beer, add broth, sesame leaves, star anise, green onions and fried pieces of grass carp, the first properly seasoned, high-fire boiling with a small fire for about fifteen minutes and then seasoned, up to the pot can be. (
Pepper Fish Fillet
〖Main ingredient〗: 1 piece of grass carp (about 1000g), 200g of enoki mushrooms, 50g of green onions, 30g of peppercorns
〖Auxiliary ingredient〗: 1 piece of egg, 20g of soybean flour, 20g of ginger
〖Seasoning/marinade〗: 3g of refined salt, 5g of monosodium glutamate (MSG), 3g of chicken essence, 25g of wine, 2g of pepper, 200g of clear soup, 200g of oil
Preparation: 3g of fine salt, 5g of MSG, 3g of chicken essence, 25g of wine, 2g of pepper, 100g of oil, 200g of soup. 100 grams, 200 grams of broth
-operation: 1, grass carp slaughtered scales, gills, disemboweled and cleaned, and then bone head sliced into fish fillets. Onion cut, ginger slices. Needle mushrooms cleaned into the boiling water slightly boiled, fish out into the bowl of the bottom. Fish fillets with a little wine, code egg white soybean flour to be used.
2, frying pan on high heat, add 50 grams of salad oil burned to 60% hot, under the ginger, green onion section stir-fried flavor, mixed into the broth with wine, salt, pepper, chicken boiling. The code good taste of the fish slices into the cooking to nine mature pot into the bowl, put the monosodium glutamate.
3, another pot on high heat, put 50 grams of salad oil burned to seventy percent heat, under the pepper frying aroma from the pot dripping in the fish slices on top of that into
Braised chin
Main ingredient: Grass Carp chin 6
Accessories: minced scallions 2, garlic cloves 1
-operation: 1) chin clean, minced scallions, garlic cloves sliced;
2) frying pan hot, oil explosion incense onion, garlic, add wine, soy sauce, vinegar, sugar, pepper, two cups of water to cook for 8 minutes, and then thickened, drizzled with sesame oil, before serving enlarged garlic cloves
Fish and rice soup
Main ingredient: Grass carp meat
Accessories: Shrimp, Shiitake mushrooms, cooked carrots, asparagus, egg whites, cilantro
Seasoning: refined salt, cooking wine, ginger, pepper, chicken broth, broth water starch, green onion oil, cooking oil
-operation: 1, the grass carp meat cleaned and peeled and diced, add fine salt, cooking wine, water starch batter to be used, shrimp, mushrooms, cooked carrots, asparagus cleaned and diced, cilantro cleaned and chopped to be used;
2, sit in a pot on the fire and pour in the broth, to be boiled in the pot into the shrimp, mushrooms, cooked radish diced asparagus, diced, seasoned with ginger water, fine salt, chicken essence, etc.
2, sit in a pot of fire pouring stock, to be opened into the pot, put shrimp, mushroom, cooked carrots, asparagus, diced, ginger water, fine salt, chicken essence, and so on. After the opening into the fish diced stir loose; hook into the water starch into a thin gravy, pour in egg white and onion oil, start the pot, sprinkle into the cilantro, pepper and mix can be