Fish is a kind of meat that we often eat in our lives. We all know that there are many types of fish. Different fish we eat have different effects on our bodies. Eating fish regularly can be very good for our health.

Our bodies have a good nourishing effect. Today I will introduce to you some ways to make grass carp.

Comprehensive recipe of grass carp Whole fish in white sauce Cuisine Zhejiang Cuisine Characteristics: The juice is white and bright, the color is clear, fresh, salty and tender, with the taste of crab meat.

Ingredients: One grass carp (weighing about 750 grams).

25 grams of cooked chicken breast, 15 grams of shiitake mushrooms, 25 grams of cooked ham, 25 grams of egg yolk cake, and 15 grams of cooked peas.

5 grams of ginger slices, 1 green onion knot, 2.5 grams of green onion segments, 2.5 grams of refined salt, 1.5 grams of MSG, 1 gram of pepper, 10 grams of wet starch, 15 grams of cooked lard, 10 grams of cooked chicken fat, a small dish of minced ginger vinegar

.

Production process: Cut the fish open, clean it, split it into male and female pieces, and cut off the fish teeth.

Cut ham, chicken, cakes, mushrooms, etc. into dices and set aside.

Put about 1000 grams of water in the pot, bring to a boil over high heat, and add the fish fillets, first the male fillets, then the female fillets, with the fish heads aligned and the skin facing up.

Lift the pectoral fins, add onion knots and ginger slices, cover the pot, and when it boils, remove the lid, skim off the foam, turn the pot, and continue to cook over high heat for about 3 minutes until cooked.

Remove the onions and ginger, take out the fish, drain off the water, and put it into a long-waisted plate.

Use another pot, heat up the lard, add the green onions and stir-fry until fragrant, add Shaoxing wine, add 200 grams of the original boiled fish soup, remove the green onions, add the ham, diced chicken, cake, mushrooms and peas

Pour the seasonings into the pot, add refined salt and MSG, use wet starch to thin the gravy, pour on the chicken oil, pour it on the fish and serve. When serving, add minced ginger, vinegar and pepper and braise in water. Cuisine of Shanghainese cuisine

Characteristics of famous Shanghai-style dishes.

It is braised with herring tail (i.e. paddle).

The craftsmanship of this dish is very particular. It needs to be turned over several times to keep the fish tail, which is very difficult.

Ingredients: 500g grass carp tail, shredded green garlic, 5g sugar and starch each, 50g soy sauce, 4g ginger, 2g each sesame oil, pepper and wine, 3g refined salt, 80g oil. Production process: Wash grass carp tail and cut into 4 pieces.

Marinate small pieces with soy sauce and sugar for 3 minutes and set aside; heat oil in a pot, add onions, ginger and marinated fish, quickly turn the fish over, add wine and sugar to the pot and cook until the fish is cooked, then add starch

Add water, drizzle from the periphery of the pot to thicken it, then pour some sesame oil and serve. Place on a plate and sprinkle with shredded green garlic.

Ingredients for Braised Grass Carp: Grass Carp Accessories: Pork Tenderloin, Mushrooms Seasoning: Onion, Ginger, Garlic, Salt, Sugar, White Wine, Pepper, Light Soy Sauce, Wet Starch, Sesame Oil, Edible Oil [Cooking Process] 1. Remove the internal organs of grass carp and clean it

Clean, cut into "well" characters on the fish, apply salt and marinate for a while, wash and mince onions, ginger and garlic, wash and cut mushrooms into shreds, cut pork tenderloin into shreds; 2. Sit in the pot

Light the fire and add a large amount of oil. When the oil is 60% hot, put the whole fish into the pot and fry until both sides are golden brown. Remove and drain the oil; 3. Set the pot to light, leave the remaining oil in the pot, and pour in minced green onion and minced ginger.

, minced garlic, shredded mushrooms and shredded pork, stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while, thicken the gravy and serve.

Features: Fresh color and strong flavor.

[Remarks] During the process of cooking the fish, try to reduce the flipping as much as possible. To prevent the pot from burning, you can lift the pot and shake it gently so that the fish will not break easily.

Edible effects Grass carp is sweet, warm in nature, non-toxic, enters the liver and stomach meridians; has the effects of warming the stomach, neutralizing and calming liver yang, dispelling wind, treating paralysis, intercepting malaria, benefiting the intestines and improving eyesight; it is mainly used to treat fatigue, wind

Deficiency headache, hyperactivity of liver yang, high blood pressure, headache, and chronic malaria.

Therapeutic effects of grass carp 1. Grass carp is sweet in taste, warm in nature, non-toxic, enters the liver and stomach meridian; has the effects of warming the stomach and harmonizing the middle and lowering liver yang, dispelling wind, treating paralysis, intercepting malaria, benefiting the intestines and improving eyesight; it mainly treats deficiency

Headache due to fatigue and wind deficiency, hyperactivity of liver yang, high blood pressure, headache, and chronic malaria.

2. Grass carp is rich in unsaturated fatty acids, which is good for blood circulation and is a good food for cardiovascular patients; 3. Grass carp is rich in iodine. When we eat it regularly, it can have anti-aging and beautifying effects, and it is also good for tumors.

It has a certain preventive effect. For those who are relatively thin and have poor appetite, eating grass carp regularly can appetize and nourish the body, and the meat of grass carp is tender but not greasy.

We all know that there are many ways to cook fish since ancient times. We can choose the fish and cooking methods we like to eat based on our own conditions and tastes. If you like to eat grass carp, you should also learn the above methods of grass carp.

, eating healthily and eating happily and deliciously are the purposes of making delicious food. I wish everyone good health.