1. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients.

2. 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;

3. For people with thin body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish.

Suitable crowd

It can be eaten by ordinary people, especially for people with fatigue, headache due to wind deficiency, hypertension due to hyperactivity of liver yang, headache, chronic malaria, cardiovascular diseases, etc.

Cooking instruction

1, cooking is delicious without monosodium glutamate;

2. Fish gall is poisonous and inedible;

3, grass carp should be fresh, not too hot when cooking, so as not to cook the fish;

4, grass carp and tofu are eaten together, which has the effect of tonifying the stomach, promoting diuresis and reducing swelling; It has a special effect on the growth of myocardium and children's bones, and can be used as a dietotherapy dish for patients with coronary heart disease, hyperlipidemia, child dysplasia, edema, tuberculosis, postpartum hypogalactia, etc.

5. Steamed grass carp with fried dough sticks, eggs and peppers is beneficial to the eyes and eyesight, and is suitable for the elderly to warm up.

food therapy

Grass carp is sweet, warm and non-toxic, and enters the liver and stomach meridians;

Has the effects of warming stomach, regulating middle energizer, suppressing hyperactivity of liver, suppressing yang, expelling wind, treating arthralgia, stopping malaria, benefiting intestine and improving eyesight;

Indications: physical weakness, wind deficiency, headache, hyperactivity of liver yang, hypertension, headache and chronic malaria.

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.

Remarks: In the process of cooking fish, try to minimize turning. In order to prevent the pot from being distorted, you can gently shake the lid of the pot, so that the fish is not easy to break.

Sweet and sour grass carp

Ingredients: one grass carp, egg 1 piece, 3 tbsps of cooking wine (45ml), 2 tbsps of dried starch (30g), 2 tbsps of tomato sauce (30ml), 50g of shredded ginger 15g, 50g of soft sugar, 3 tbsps of rice vinegar (45ml), and 5 g of salt 1 teaspoon.

1, grass carp head, scales and internal organs are removed, cleaned, cut from the middle piece along the back bone, remove the fish on both sides, and then cut into thin slices with an oblique blade. Add cooking wine and marinate for 20 minutes. Beat the eggs into a bowl, add the dry starch and beat them into an egg paste.

2. Add oil to the pot. When the fire is 70% hot, evenly wrap the fillets in egg paste, fry them until golden brown, take them out and drain the oil. Put it on the plate.

3. Leave a little oil in the pot, stir-fry the shredded ginger for a few times, add vinegar, soft candy, tomato sauce, salt and 40ml water in turn, stir-fry for a few times, then add wet starch, stir in one direction with a shovel, and adjust to sweet and sour juice.

4. Quickly pour the prepared sweet and sour juice on the fried fish fillets.

Grass carp tofu

Ingredients: one grass carp (about 500g), two pieces of tofu (about 250g), and appropriate ingredients.

Operation:

1. Scale grass carp, wash internal organs and cut into three sections; Cut tofu into small cubes; 25 grams of green garlic is cut into sections.

2. Heat 50 grams of chicken oil (or salad oil) in a wok, add fish pieces and fry until cooked, then add cooking wine, soy sauce, sugar and chicken soup to cook. Simmer over low heat.

3. After the fish is tasty, add the tofu block, boil it over high fire, simmer for 5 minutes, then add the minced onion and garlic (or minced garlic) and drizzle with chicken oil, and serve.

Soft grass carp

Ingredients/seasonings: 750g grass carp or other freshwater fish, vermicelli 150g (that is, winter flour), wine 1 tablespoon, 2 tablespoons garlic, onion, red pepper and shrimp, 6 tablespoons soup, 4 tablespoons Zhenjiang vinegar, 3 tablespoons sugar, 2 tablespoons soy sauce, and raw flour 1 tablespoon.

Production process:

1. After washing the middle part of the fish, cut it from the abdomen and cut it into 2 large pieces. Each block is cut with an oblique knife for 6 times to become 7 pieces (*** 14 pieces).

2. Boil a pot of boiling water, first soften the vermicelli (about 30 seconds), remove and drain, then mix in a little oil and put it at the bottom of the platter.

3. Add a little onion, ginger and 1 teaspoon salt into the boiled water of the scalded vermicelli, then boil it, pour 1 tablespoon wine, that is, put all the fish fillets in, cook for about 1 minute on medium heat, then take it out and drain it, and put it on the vermicelli.

4. Heat the pan and stir-fry the comprehensive seasoning with 3 tablespoons of oil (all kinds of minced garlic and other scraps are also mixed in it and put in the pan together). After boiling, pour in 1 tbsp hot oil and pour it on the fish fillets quickly.

Spicy grass carp

Ingredients: a catty of grass carp, a little coriander leaves, two spoonfuls of Pixian watercress, one or two dried peppers, one or two peppers, two spoonfuls of Chili powder, one and a half spoonfuls of salt, one spoonful of chicken essence, four spoonfuls of cooking wine, one starch, one ginger and two garlic.

Production method:

1. Slice the fish and season with salt, cooking wine, starch and a little water for more than ten minutes;

2. Heat the oil in the pot, add the dried peppers and prickly ash, and stir-fry for fragrance;

3. Pour Pixian watercress and Chili powder into the fried red oil;

4. Add ginger and garlic and stir-fry until fragrant, and then add a small amount of water, salt and chicken essence;

5. After boiling, put the fish fillets one by one, and turn off the heat after boiling for one minute! Sprinkle a little coriander leaves when the pot is full.

Delicious spicy grass carp

Material: grass carp

Side dishes: cucumber and rice paste

Seasoning: egg, dried starch, cooking oil, butter, onion, garlic, spicy and hot fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried Chili noodles and coriander.

Exercise:

1. Cut grass carp into pieces, paste the egg evenly, coat it with dry starch, fry it in edible oil with an oil temperature of 60 degrees, and pick it up after the surface of the fish pieces turns pale yellow.

2. Stir-fry the spicy and hot fish seasoning with the remaining oil in the pot. The oil temperature should not be too high. Keep stirring. Add garlic cloves, pepper and dried Chili (cut into 2 pieces), then pour in the fried fish pieces and stir well. Add water to the fish pieces, add salt, chicken essence, pepper noodles, Chili noodles, 2 tablespoons of brown sugar, butter and chopped green onion, then pour cucumber slices and rice into the pot.

Pepper tenderloin

Ingredients: grass carp 1 (about1000g), Flammulina velutipes 200g, onion 50g, pepper 30g.

Accessories: 1 egg, 20g bean powder, 20g ginger.

Seasoning/gravy: 3g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 25g of cooking wine, 2g of pepper, salad oil 100g, and 200g of clear soup.

Production process:

1. After the grass carp is slaughtered, it is disemboweled, scaled, gilled, eviscerated, washed, boned and cut into fillets. Cut the onion and slice the ginger. Wash Flammulina velutipes, blanch it with boiling water, remove it and put it in a bowl to make a base. Add a little cooking wine to the fish fillets, and add egg white and bean powder for later use.

2. Put the wok on the fire, add 50g salad oil and heat it to 60% heat. Stir-fry ginger slices and scallion until fragrant, and add clear soup, cooking wine, salt, pepper and chicken essence to boil. Put the coded fish fillets into a pot and a bowl until they are 90% ripe, and add monosodium glutamate.

3. Start another pot fire, put 50g salad oil and heat it to 70%. Stir-fry Chili peppers and pour them on the fish fillets.

Features: The dosage of pepper slices in pepper is dozens of times than usual. After intense stimulation, it gives people a sense of suffocation, which is a carefree feeling. In the production of fish fillets, we strive to be tender and smooth, which can be described as extremely fine.

Strange grass carp

Cuisine and efficacy: private cuisine, liver recuperating recipes, adolescent recipes, nourishing recipes, spleen invigorating and appetizing recipes.

Taste: fried and roasted. Technology: oil explosion.

Ingredients: grass carp1250g

Seasoning: 5g of onion, 5g of ginger, 6g of garlic (white skin), 8g of sugar, 8g of vinegar, 5g of salt, 3g of monosodium glutamate, 3g of starch (pea), 3g of sesame oil, and 0g of cooking wine10g.

The characteristics of smelly grass carp: beautiful appearance, one fish and two flavors.

manufacturing process

1. Cut a piece of meat from the tail of grass carp, cut it with a comb knife, put it down and take it out, put it on one end of the plate, sprinkle with salt, monosodium glutamate and onion, steam it in a drawer for ten minutes, take out the onion and ginger, pour the original soup into a spoon and boil it, thicken it with wet starch, and pour sesame oil into the plate.

2. Remove the girder bone of the other grass carp, cut a knife every 2 cm, connect the tail, and put it in a colander for setting.

3. Add oil to the spoon and cook until it is hot. Fry the fish in oil for a while and then take it out.

4. Heat a little oil in the spoon, add onion, ginger and garlic, stir-fry until fragrant, cook with vinegar, add 20 ml of barbecue juice, cooking wine, water, sugar, salt and monosodium glutamate, and put the fish in the spoon to boil. When the soup is thick, thicken it with wet starch, slide it out of the spoon, put it at the other end of the plate, separate it in the middle and decorate it.

Tips for making stinky grass carp: Because this dish only needs a section of grass carp tail, the raw material of grass carp is1250g, which refers to the weight of grass carp tail.

Grass carp casserole

Cooking and efficacy: Yanggan Tiaoyang Fang Yiqi Diuretic Fang Anti-aging Fang Anti-cancer Fang.

Taste: original flavor technology: burning

Making material

Material: 800g grass carp.

Accessories: winter bamboo shoots 100g, soybean sprouts 100g, pea sprouts 150g, walnuts 150g, Flammulina velutipes 50g, Polygonum multiflorum Thunb 15g and Gastrodia elata 6g.

Seasoning: ginger 10g, onion 15g, pepper 2g, cooking wine 15g, and lard 20g.

Teach you how to make a grass carp casserole. How to make a grass carp casserole is delicious.

1. Boning and cutting the fish;

2. Soak walnuts in boiling water, peel and wash;

3. Wrap Polygonum Multiflori Radix and Rhizoma Gastrodiae in gauze, put them in a casserole, decoct the juice, and filter for later use;

4. Wash and cut the winter bamboo shoots;

5. Wash pea seedlings, Flammulina velutipes and soybean sprouts;

6. Take an oil pan, add lard to heat it, add onion and ginger to stir fry until fragrant, add broth, Polygonum Multiflori Radix, Gastrodia elata, winter bamboo shoots, pea seedlings, Flammulina velutipes and soybean sprouts, add salt and pepper to taste after boiling, skim off the floating foam and pour into the casserole.

Production skill

1. Don't use raw Polygonum multiflorum, use cooked Polygonum multiflorum. 2. Tianma tablets can be steamed first and added with juice.

Tips-Health Tips:

1. can tonify kidney, calm liver, dispel wind and replenish qi, and prevent liver cancer;

2. Polygonum multiflorum Thunb has the effects of promoting fluid production, cooling blood, nourishing liver and kidney, and benefiting essence and blood;

3. Gastrodia elata has the effects of calming the liver, calming the wind, expelling wind and removing dampness, dredging collaterals and relieving pain;

4. Walnuts can strengthen the stomach and replenish blood, moisten the lungs and nourish the heart, relieve cough and asthma, moisten dryness and relieve constipation;

5. Grass carp is rich in protein, fat, nucleic acid and zinc, which can enhance physical fitness and delay aging;

6. Winter bamboo shoots contain trace elements such as protein, fat, scales, magnesium, etc. They are high-quality foods for preventing cancer and tonifying deficiency.

Pie-food phase grams:

Walnuts: Walnuts can't be eaten with pheasants, and patients with pneumonia and bronchiectasis are not easy to eat.

Walnut should not be eaten with wine. According to the record of Kaibao Materia Medica, "Eating walnuts makes people hemoptysis". It may be because walnuts are hot, eating too much produces phlegm fire, and white wine is also sweet and spicy, so eating together is easy to cause blood heat. Especially people with chronic hemoptysis should avoid eating. For example, patients with bronchiectasis and tuberculosis will have hemoptysis if they drink white wine, but they will also get sick if they don't eat it with walnuts.

Polygonum multiflorum Thunb. Polygonum multiflorum Thunb. Do not eat pork, blood, scaly fish, onions, garlic and radishes.

Gastrodia elata: Gastrodia elata can't be used with Yufeng grass root, otherwise it will cause intestinal knot.

Three cups of grass carp

Materials:

250g grass carp, 5 garlic slices, 4 ginger slices, red pepper 1/2 slices, onion 1 slice, 5g nine-story tower, moderate amount of sweet potato powder, a little protein, white powder 1 tablespoon, salt 1/4 tablespoons, a little white pepper and rice wine.

Exercise:

1. Wash and slice red pepper; Wash onion and cut into sections; Wash grass carp and cut it into pieces about 0.5 cm thick along the grain for later use.

2. Take a bowl, put it into grass carp by the method of 1, add seasoning A, egg white and protein powder and marinate for 20 minutes.

3. Heat an oil pan until it is about 180℃. Put the grass carp slices made by method 2 into sweet potato powder evenly, fry for about 5 minutes on medium fire until the grass carp is crispy and golden, and then take it out and eat it.

4. Add sesame oil to the casserole, then add ginger slices, garlic kernels, red pepper slices and onion slices and stir-fry until fragrant.

5. Add grass carp slices, rice wine, soy sauce and sugar into the pot of method 4, that is, turn to medium heat and cook until the sauce is almost dry.

6. Practice 5 Put it in a nine-story tower and stir it a few times before taking it out of the pot.

Soak grass carp

Dishes: private kitchens, recipes for invigorating qi, recipes for tonifying deficiency, recipes for invigorating spleen and appetizing, and recipes for cooking.

Features: Fresh and tender fish, refreshing and delicious.

Making material

Material: 500g grass carp.

Accessories: 50 grams of coriander.

Seasoning: peanut oil 50g, ginger 50g, soy sauce 25g, onion 100g, salt 2g, monosodium glutamate 2g, pepper 1g, sugar 5g and vinegar 2g.

manufacturing method

1. Kill grass carp with the back of a knife, scrape off scales and gills, remove internal organs, rinse and put them in a plate;

2. Wash coriander and cut into sections;

3. Wash the onion and garlic, shred the onion and cut it in half;

4. Half the ginger is shredded and half is cut into pieces;

5. Put the wok on the fire, add clear water, bring it to a boil, add fish, add salt, onion and ginger, bring it to a boil, then cook it with slow fire, and keep the soup slightly open for about 20 minutes;

6. When the fish is cooked, remove it from the fish tray and sprinkle with shredded onion, shredded ginger and pepper noodles;

7. Take a bowl, add soy sauce, monosodium glutamate, sugar, vinegar and pepper noodles to make a sauce, sprinkle coriander slices on the fish, pour the seasoning into the pot to boil, and pour it on the fish.