(1) How to make crucian carp casserole.

3 river crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu, and 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of soaked red pepper, 15 grams of MSG, 20 grams of chicken essence, 3 grams of pepper, and 20 grams of cooking wine.

Preparation method:

1. Cut magnolia slices into diamond shapes, box tofu, cut into seven, fresh mushrooms into two, wash and put into casserole for later use.

2. Slice ginger and garlic, scallions, soaked red peppers and cut into "horse ear" shapes.

3. Remove the scales, gills and internal organs of the river crucian carp, fry it in an oil pan until golden brown and take it out.

4. Put the wok on high heat, heat the oil, add ginger and garlic slices, green onions, soaked red peppers, and stir-fry until fragrant. Add white soup, add river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, bring to a boil, remove all the foam, pour into the pot, and serve.

(2) How to make Douban crucian carp.

Features: Bright red color, tender meat, fresh and rich taste, slightly sweet and sour.

Ingredients: 2 live crucian carps or 1 mandarin fish (about 600 grams in weight), 30 grams of minced garlic, 50 grams of chopped green onion, 10 grams each of minced ginger, soy sauce, sugar and vinegar, 25 grams of Shaoxing wine, 15 grams of wet starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (approximately 150 grams consumed)

Production process

1. Wash the fish, make two cuts on each side of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly.

2. Heat the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger, and garlic and stir-fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish, and serve Put into plate.

3. Put the original pot on a high fire, thicken the sauce with wet starch, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve. Note: Fresh crucian carp or mandarin fish must be used as raw material. The marinade should be thick during cooking so that the fish will stick to the marinade evenly and be flavorful.

(3) How to make scallion-flavored crucian carp breast.

Ingredients: 1 crucian carp (about 400 grams).

Seasoning: 5 grams each of rice wine and soy sauce, 0.5 grams salt, 7 grams sugar, 0.1 grams pepper, 1.5 grams MSG. 1 fennel, 1 g each of sesame oil and ginger juice, 100 g green onions, 25 g soup, 500 g essential oil (actual consumption: 25 g).

Operating procedures

1. Wash the crucian carp, chop off the head and tail, cut it into upper and lower pieces, then cut it into 5 cm square pieces, add salt, ginger juice, Pickled in wine. Cut green onions into long sections.

2. Heat the oil pan, add fish pieces and fry until fragrant on the outside and tender on the inside (needs to be fried again) and take out.

3. Leave the bottom oil in the pot, add green onions and stir-fry, add wine, soy sauce, salt, sugar, MSG, fennel, pepper and soup to boil. Dip the fish pieces into the juice and drip with sesame oil. , then take it out of the pan and put it on a plate.

Featured comments: Rich onion aroma and delicious taste. Grilled crucian carp with scallions and marinated in juice is better in taste and texture than grilled whole.

Instructions: It needs to be fried again, and the green onion needs to be stir-fried until fragrant.

(4) How to cook crucian carp with papaya and lotus seeds.

This soup has a sweet and moist smell. It has the effects of clearing the heart and moistening the lungs, strengthening the spleen and stomach. It is a clear and moistening soup in the dry season of autumn and winter. It is also suitable for nourishing after the recovery of common diseases.

Ingredients: 500-600 grams of papaya (about 1), 20 grams of lotus seeds, 20 grams of eyebrow beans, 1-2 crucian carp (about 500-600 grams).

Papaya is mild in nature and sweet in taste. It has the functions of clearing the heart, moistening the lungs, and strengthening the stomach and spleen. Generally, immature papaya is used to make soups for women to promote lactation. Now it is used to moisten the lungs and strengthen the stomach. , use ripe papaya. Ripe papaya is a fruit with good color and fragrance, and is known as the "King of Lingnan Fruits". Whether used as a fruit or for making soup, it is considered by the people to be a good product for moisturizing the heart and lungs; lotus seeds are neutral in nature and sweet in taste. , astringent, enters the heart, spleen, and kidney meridians, and has the functions of nourishing the heart, nourishing the kidneys, tonifying the spleen, and astringent the intestines. "Compendium of Materia Medica" records that it can "sooth the heart and kidneys, thicken the intestines and stomach, consolidate essence and strengthen muscles and bones, replenish deficiency and damage, and benefit the ears and eyes." ; Eyebrow beans are neutral in nature, sweet in taste, enter the spleen and kidney meridians, and have the function of regulating the middle and replenishing qi, strengthening the spleen and stomach. Meng Shen, a famous doctor in the Tang Dynasty, believed that it can "tonify the five internal organs, regulate the middle and help the twelve meridians"; crucian carp has a neutral nature. Sweet in taste, it enters the spleen, stomach, and large intestine meridians, and functions to strengthen the spleen and replenish deficiency. "Rihuazi Materia Medica" says that it can "warm the middle and lower the qi, and replenish deficiencies." When used together, it can clear and moisturize, benefit the lungs, strengthen the spleen, and strengthen the spleen. Nourish the stomach.

Cooking:

First wash and slaughter the crucian carp, remove the intestines, and fry over slow fire until slightly yellow; core the lotus seeds and wash them with the eyebrow beans, and cover with water. Soak for a while; wash the papaya, peel it, cut it into pieces, then put them into a clay pot together, add 2500 ml of water (about 10 bowls of water), boil it over high heat first, then simmer over slow fire for 2 hours. Just add an appropriate amount of salt and a little raw oil. This amount can be used for 3-4 servings. Papaya, lotus seeds, eyebrow beans, and crucian carp can be mixed with soy sauce and served as a side dish.