A more common practice of grass carp is braised, and I believe we are more familiar with it, so we will share the practice with you.

Materials: one fresh grass carp weighing about 1 kg, green onion, ginger, cooking wine, sugar, chili powder, pepper powder, salt, soy sauce, starch, canola oil.

1, the grass carp washed and cleaned and cut into about three centimeters of roll shape, put a clean pot to spare.

2, will use the ingredients of all things into the amount according to personal taste, and then cover the marinade for about 5 hours.

3, remove the ginger and scallions from the pot, and put them into a small clean bowl.

4, the pot into the appropriate amount of canola oil, burned to 80% of the heat, will be coated with starch fish pieces in turn into the pot, deep-fried until both sides of the golden brown, take a clean plate into the standby.

5, with the remaining oil in the pan just small bowl of ginger and scallion into the stir-fried to the warped yellow, pour in the appropriate amount of boiling water, and then into the fish pieces in turn, when the broth to close to the almost dry off the fire, out of the pot on a plate can be.

Boiled grass carp

The practice of boiled grass carp is also a relatively common practice, the following let us go together to learn it.

Materials: grass carp, green onion, ginger, chili pepper, pepper.

1, fish head, fish tail cut off. Fillet the fish into slices, sliced fish slices with salt, cooking wine, ginger rice marinade for 15 minutes.

2, processing seasoning it: green onion cut into sections. Ginger is divided into two halves, half shredded, half sliced, shredded is to do stir-fry ingredients, sliced is to cook with the fish. The chili pepper should be red to feel the drops, and it is very spicy.

3, put the pot on the fire with water into the fish head and tail, fish skin, onion, ginger, cooking wine into the sliced fish. It is good to open the pot.

4, another pot, millet pepper, pickled ginger, pickled tank beans, onion, ginger and garlic, chili, pepper into the frying pan stir fry, pour into the fish pot that is completed. Done, look at the finished product.

Steamed grass carp

The steamed grass carp is also a favorite practice.

Materials: a little shredded green onion, a little shredded ginger, intend to two petals, steamed fish edamame 2 teaspoons, 5ml oil, a little pepper, a little salt, cooking wine 2 teaspoons.

1, first the fish with cooking wine and salt marinade 30 minutes.

2. When the water boils, steam the fish in a pot for 8 minutes. Remove and pour out the water in the plate.

3. Add shredded green onion and ginger, and pour in steamed fish edamame. Note: Be sure to pour against the side, not directly over the fish. Continue steaming on the pot for 5 minutes.

4, another pot of oil, hot, add a little pepper. When the peppercorns turn black, turn off the heat.

5. Sprinkle a little cilantro on the steamed fish, then pour step (4) on top and it's ok.

Grass carp winter melon soup

Materials: ingredients grass carp 300 grams, 400 grams of winter melon, cilantro, green onions, ginger, garlic, peanut oil, cooking wine, broth, sesame oil, refined salt, monosodium glutamate each appropriate amount.

1, fish scales, gills, viscera, clean, two sides of the cross on the knife. Winter melon peel, flesh, cut into pieces. Cilantro washed, cut into segments. Onion, ginger, garlic are washed, cut into julienne.

2, the pot on the fire, pour peanut oil is hot, the fish on both sides of the frying to slightly yellow, cooking wine, put onions, ginger, garlic stir fry, add broth, melon block, micro-fire cooking until the fish, melon cooked, add salt, monosodium glutamate, coriander, parsley, push the oil into it.

Nutritional value of grass carp

Grass carp has a warm stomach and liver, expectorant, phlegm, cough, etc., is nourishing and warming the stomach of health food. Grass carp also helps to improve blood circulation, cardiovascular patients is a very good food, can also play a better role in the prevention of tumors. For people who are weak and have a poor appetite, grass carp meat is tender and not greasy, and can be appetizing and nourishing.

Grass carp is rich in unsaturated fatty acids, beneficial to blood circulation, is a good food for cardiovascular patients; grass carp contains more unsaturated fatty acids and selenium, often eat grass carp can receive anti-aging, beauty and skin care effects, but also help to maintain the body shape, help to enhance the physical fitness, improve immunity and so on.

Precautions for eating fish

1. Mandarin fish

Sweet, flat, suitable for weak, weak and thin, spleen and stomach qi deficiency, diet, malnutrition.

Note: Mandarin fish should not be consumed by people who have a lot of cold and dampness in the body, hemoptysis, or asthma.

2. pomfret

Sweet, flat, light, with the benefit of qi and blood, tonifying the stomach and essence, slippery joints, soft tendons and bones of the efficacy, especially suitable for dyspepsia, diarrhea and deficiency of the spleen, anemia, tendon and bone soreness.

Note: Itchy skin disease patients should avoid eating. Further its roe is poisonous and should not be consumed. In addition, pomfret can not be fried with beef or mutton oil.

3. Carp

Carp has the spleen and stomach, diuretic swelling, cough and asthma, fetal lactation, heat detoxification and other functions. Can supply essential amino acids, minerals, vitamin A and vitamin D, and contains more unsaturated fatty acids, can reduce cholesterol, prevention and treatment of atherosclerosis, coronary heart disease, so carp is suitable for edema, edema, cardiovascular disease patients to eat.

Note: Anyone suffering from malignant tumors, lymphatic tuberculosis, lupus erythematosus, asthma, pediatric mumps, thrombotic occlusive vasculitis, carbuncle, urticaria, eczema and other diseases should be avoided; vegetative hyperthermia and ulcers eat carefully. Carp avoid eating with green beans, taro, beef and sheep oil, pig liver, chicken, thorns, licorice, pumpkin, dog meat, pickles.

4. Grass carp

can be appetizing, nourishing, warming the stomach and the middle, leveling down the liver and yang, dispel the wind, cure paralysis, cut off malaria, benefit the intestines and bright eyes, is very suitable for the body thin, loss of appetite people eat. It is rich in unsaturated fatty acids, beneficial to blood circulation, is a good food for cardiovascular patients; rich in selenium, regular consumption of anti-aging, skin effect, and also has a certain effect on the prevention and treatment of tumors.

Note: It is not advisable to eat more than one, more than one is prone to sores and ulcers. In addition, women who consume grass carp during menstruation are prone to fatigue and edema symptoms.

5. Carp

Sweet and warm in nature, it has the function of benefiting qi and strengthening the spleen, promoting water retention, clearing away heat and detoxification, and promoting breastfeeding. Carp body fat is conducive to cardiovascular function, can also reduce blood viscosity, promote blood circulation.

Note: It should not be used with maitake and sasanqua, and should not be eaten with garlic, granulated sugar, mustard greens, sasanqua, honey, pig liver, chicken, pheasant and venison. Yang deficiency and vegetative internal heat can not be eaten, easy to generate heat sores and ulcers are also contraindicated, cold and fever period should not be eaten.