Steamed white crucian carp
Ingredients: 1 white crucian carp (about 500 grams), appropriate amounts of shredded ginger, green and red pepper shreds, shallot slices, coriander segments, fresh soy sauce, and peanut oil .
1. Slaughter the white crucian carp, wash it, dry it, rub some salt on the fish, and then put the fish on a long plate.
2. Steam the fish in a pot of boiling water, decant out the soup (keep it if there is too little soup), add shredded ginger, green and red pepper shreds, shallot slices, and coriander segments; Pour the boiled peanut oil over the fish while it's hot, then top with fresh soy sauce.
Carp has the functions of strengthening the spleen and appetizing, diuresis and reducing swelling, relieving cough and asthma, relieving miscarriage, clearing away heat and detoxifying. Carp, wax gourd, and scallions are boiled and taken in soup to treat nephritis and edema. Leave the scales on the big carp, remove the intestines and simmer, and take it in portions to treat jaundice. Use live carp and pig's trotters to cook soup and take it to treat lactation in pregnant women. Make a soup with a little bit of carp and Sichuan Fritillary scallops to treat cough and asthma.
How to make pickled fish
Features: Fresh and refreshing, appetizing and spleen-strengthening, sobering up and refreshing, the soup is delicious and delicious.
Ingredients
Main ingredients: 1 carp (about 1000 grams), 250 grams of aged pickled green pickled cabbage. Accessories: 1 egg white, 40g mixed oil, 1250g soup, 4g refined salt, 3g MSG, 4g pepper noodles, 15g cooking wine, 25g minced pickled pepper, 10 Sichuan peppercorns, 3g ginger slices, 7g garlic cloves .
Production process
1. Remove the scales, gills, caesarean section, remove the internal organs and wash the carp. Use a knife to remove two pieces of fish meat, split the fish head and make bones. into chunks. Wash the pickled cabbage and cut into sections.
2. Put the wok on the fire, add a little oil to heat, add the peppercorns, ginger slices and garlic cloves and fry until fragrant, add the pickled cabbage and stir-fry until the flavor is released, add the soup and bring to a boil. , add the fish head and bones, and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Then add refined salt and Hu Xiangtong noodles and set aside.
3. Cut the fish meat into 0.3cm long knife fillets with a diagonal blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.
4. After the soup in the pot is simmered, shake the fish fillets into the pot. Heat oil in another pot, stir-fry the minced pickled pepper until the flavor is released, then pour it into the soup pot and cook for 1 to 2 minutes. When the fish pieces are cooked until cooked, add MSG and pour into the soup basin. Serve.
Dry roasted fish
Main ingredient: 1 live carp (1000g).
Accessories: 250g thin noodles, 75g sweet rice wine, 50g minced chives, 15g minced fine ginger, 15g bean paste, 15g Shaoxing wine, 3g rice vinegar, 5g soaked chili pepper, soy sauce 10 grams, a little refined salt, 5 grams of sugar, 2 grams of MSG, 20 grams of water starch, 300 grams of refined oil (15 grams consumed).
Preparation method
① Remove the scales and gills of the fish, disembowel the fish and remove the internal organs, take out the roe and wash it together with the fish, wipe dry the water, stuff the roe into the fish belly, cut both sides The meat on the back of the fish is carved with a knife pattern.
② Put the noodles into a pot of boiling water and cook, take them out, use cold water; cool to medium, put them into 10 sauce dishes and set aside.
③Put the wok on medium heat, add 150 grams of oil to heat, put the noodles in the dish into the hot oil and fry the brown side. Remove the dish, turn the noodles over and fry the other side until they turn brown. , drain off the oil and set aside.
④ Heat the wok over high heat, lubricate the wall with oil, then add refined oil to heat, smear the fish body with soy sauce, wait for a while, put it into the hot oil and fry both sides until it turns slightly yellow, then pour it out Drain the oil, add 100 grams of oil to the pot, add minced chili pepper and bean paste and stir-fry until red oil is produced, then add sweet fermented glutinous rice and minced onion and ginger, stir-fry until loose, then scoop out three quarters and set aside. Return the fish to the pot and add Shaoxing wine and soy sauce. About 500 grams of salt, sugar and hot water are brought to a boil. Cover the pot and use medium-low heat to simmer for 6-8 minutes until cooked. Then return the reserved seasonings to the pot and add MSG over high heat to reduce the juice. Pour in water and starch to thicken the marinade. Put the pot in the pot. After the fish is turned over, spoon the sauce onto the fish body, drop in the rice vinegar and put it into the large fish plate. Place 10 pieces of fried noodles on both sides of the fish body.
Characteristics: The finished dish is bright red, the seasonings are fine and harmonious in color, the meat is tender and delicious, the taste is rich, the decoration is rich and elegant, and sweet, sour, salty, spicy and fresh are all good without overpowering each other.
Silver carp has the functions of warming and replenishing qi, warming the stomach, and moisturizing the skin. It is a warming and nourishing qi and health-preserving food.
Casserole fish head
1 gillless silver carp head (about 600 grams); half a catty of tofu (cut into half-thick, one-inch square slices); half a tomato (sliced ); cooked pork belly slices, cooked pork heart slices, cooked pork tongue slices, red sausage slices, shiitake mushroom slices, enoki mushrooms, black fungus, green bamboo shoot slices, and a little magnolia slices
50 grams of melted lard; 30 pieces of ginger grams; 50 grams of green onion (two and a half inches long); 10 grams of garlic slices; 5 grams of peppercorns; appropriate amount of white pepper and salt
Cut the ginger in half and rub it on the bottom of the hot pot with the cut surface After cooking once (to prevent the fish skin from sticking to the pan when frying the fish head), smash the ginger with the side of a knife and set aside.
After melting the lard in the pot and heating it, add peppercorns to the pot (take out the peppercorns) (no need), fry the fish head over medium heat until slightly brown, add ginger, onion and garlic and simmer until fragrant
Pour in the stock (or boiling water) and bring to a boil over high heat, pour into a casserole, add the belly, heart, Bring tongue, shiitake mushrooms, fungus, and magnolia slices to a boil, reduce heat and simmer for about 3 minutes, add salt, add tofu, green bamboo shoots, red sausage, and enoki mushrooms. When the soup is boiling, add tomato slices and pepper and stir slightly (do not add MSG to avoid Affects the freshness of the fish)
Pink-skinned fish head
Ingredients: 1 silver carp head (approximately 750 grams in weight), 5 pieces of pink-skinned fish
Seasoning : 50g cooked lard, 30g Shaoxing wine, 40g soy sauce, 2g sugar, 15g fragrant grains, 5g green onion, 5g ginger slices
Preparation method:
1. Score a few cuts on both sides of the fish head to make it easier to taste.
2. Put the fragrant grains into a bowl, add Shaoxing wine to soak, then use gauze to filter out the fragrant grains and set aside.
3. Heat the wok, add cooked lard and heat until it is 50% hot. Put the fish head that has been coated with soy sauce into the pan and fry it until both sides turn light yellow. Add the green onions. Add slices of ginger, Shaoxing wine, soy sauce, sugar, and 1000 grams of water. The water should just cover the fish head. Cover and bring to a boil over high heat. When the eyes of the fish turn white, pour in the vermicelli and cook for 2 seconds. Minutes, put the fragrant rice bran in, cook for a while, pour the cooked lard in the pan, put it into a soup bowl and serve.
Herring has the functions of nourishing qi and nourishing the stomach, reducing dampness and diluting water, dispelling wind and relieving annoyances. The trace elements such as zinc and selenium it contains help fight cancer.
6 grams of refined salt, 150 grams of sugar, 100 grams of tomato sauce, 7.5 grams of balsamic vinegar, 10 grams of minced green onions, 10 grams of minced garlic, 80 grams of dry starch, 75 grams of pork soup, 40 grams of water starch, 10 grams of sesame oil, 1500 grams of cooked lard (approximately 200 grams consumed).
(1) Put the fish skin down, use a knife to slice it diagonally to the skin, cut off the skin with 4 knives for each piece, cut it into 10 pieces, and then cut the fish pieces straight to the skin ( The knife distance is about 0.7 cm, and the skin cannot be broken), stick with dry starch, shake off the remaining starch, and form a raw chrysanthemum fish. Put vinegar, sugar, refined salt, tomato paste, pork broth, and water starch into a bowl and stir into seasoning.
(2) Heat the pot over high heat, ladle in the cooked lard, and when it is 70% hot, shake the raw chrysanthemum fish into pieces, put the skin side down into the oil pan, and fry When it turns yellow, take it out and put it on a plate. Heat another wok over high heat, scoop in 25 grams of cooked lard, add onions and minced garlic, stir-fry until fragrant, pour in the sauce and mix well, pour in 15 grams of cooked lard, sesame oil, mix, and pour on the chrysanthemums Serve on fish.
Snakehead fish has the functions of tonifying the spleen and diluting water, removing blood stasis and regenerating new energy, clearing away heat and wind, and tonifying the liver and kidneys. Cooking snakeheaded fish with ginger and red dates has an auxiliary effect in the treatment of tuberculosis. Snakehead fish stewed with brown sugar can cure nephritis. Maternal consumption of steamed snakehead fish can promote lactation and replenish blood.
Ingredients
Black fish
Ingredients
Shredded green and red peppers
Seasonings
< p>Salt, monosodium glutamate, cooking wine, soy sauce, sugar, chicken powder, green onion and ginger, peanut oilMethod
1. Clean the black fish, cut it from the back, slice it to the belly, remove the big bones, add salt and cooking wine and marinate it for a while.
2. Add shredded peppers to the fish and steam until cooked.
3. Add shredded onions and ginger and pour hot oil.
4. Pour in the fish sauce mixed with soy sauce, sugar, chicken powder and MSG.
Features
The meat is tender and delicious.
Tips
Fish should be marinated first and then steamed, and the fish juice can be prepared in advance
Grass carp has the functions of warming the stomach, calming the liver and dispelling wind. Warming and nourishing health food.
Method:
(1) Select grass carp, catfish, pepper, pepper and other raw materials, slaughter all the boiled fish ordered by the customer on-site, and conduct the slaughtered fish After cleaning the internal organs, proceed to filleting the fish.
(2) Cut the slaughtered and cleaned fish into fillets according to the specified width and thickness, mix them with salt, MSG and other seasonings and starch according to the established proportions, and put them into a basin. Place the fish fillets in a basin for flavoring and sizing.
(3) Pour white water into the wok, wait until it boils, then add the sizing fish fillets, remove them from the water and put them into a basin. Then pour the salad oil into the pot, add chili peppers and peppercorns, heat it up and pour it into a basin containing fish fillets. In this way, a pot of boiled fish with fragrant aroma is ready.
Features:
Spicy taste, fresh and tender fish, spicy and delicious, popular in the capital and enduring.
Hairtail has the functions of warming the stomach, replenishing deficiency, rejuvenating the skin, dispelling wind, killing insects, and replenishing the five internal organs. It can be used as an auxiliary treatment for persistent hepatitis and chronic hepatitis. Patients with hepatitis can steam fresh hairtail fish and eat the upper oil. Taking it for a long time can improve symptoms.
Ingredients:
1 hairtail fish, 1 tablespoon each of onion, ginger, garlic, and minced chili.
Seasoning:
1 tablespoon salt, 1 teaspoon pepper.
Method:
1. Remove the head and tail of the hairtail, cut into long sections 0.5 cm wide, add seasonings and mix well.
2. Mix the marinated hairtail fish with starch, put it into an oil pan and fry it over high heat until crispy and brown.
3. In a separate pan, add 1 tablespoon of oil and sauté minced shallots, minced ginger, minced garlic, and minced chili peppers. Add crispy hairtail and pepper and mix well.
Eel has the functions of nourishing qi and blood, softening tendons and sharpening bones.
Ingredients:
1 fresh eel, 200 ml sake, 300 ml bonito stock, 1 piece of kelp (50 cm long, 5 cm wide), a little sansho pepper, light color 30 ml soy sauce, a little salt.
Method:
1. Sprinkle the slaughtered eel with a little salt and marinate it for about 5 minutes, then put it in boiling water and boil it for about 10 seconds, take it out, and use a wooden brush and clean water to clean the eel. Wash the surface mucous membrane and set aside for use;
2. Bring the sake to a boil, burn off the alcohol, add bonito soup and kelp, cook over low heat for about 5 minutes, and take out the kelp; [Xi'an Food Network ]
3. Place the washed eel on the grill, grill until both sides are slightly charred, add 2, cook over low heat for about 40 minutes, add light soy sauce, and cook for another 15 minutes. At this time The eel meat is soft and tender;
4. Soak the eel in the cooking juice and put it in the refrigerator for half a day, then heat it on the grill and sprinkle with sansho pepper to eat.
Loach has the functions of replenishing qi, removing dampness, quenching thirst and sobering up, removing toxins and removing hemorrhoids, reducing swelling and protecting the liver. Loach and garlic cooked over high heat can cure edema caused by malnutrition. Frying loach in oil until brown and adding water to make soup can cure night sweats in children. Loach stewed with tofu can cure damp-heat jaundice. Boiling loach and shrimp roe and taking it together can cure impotence.
Pickled pepper loach
Materials: loach, pickled pepper, Sichuan peppercorns, ginger, garlic
Method:
1. Pickled pepper and ginger Mince the garlic.
2. Put oil in the pot, mince the pickled pepper, ginger and garlic and stir-fry until fragrant
3. Add the loach and stir-fry for a while
4. Add Sichuan peppercorns Water, cooking wine, salt, MSG (you can add an appropriate amount of meat sauce or hot sauce)
Season after cooking for four to five minutes. Do not cook for a long time as the loach will rot easily.
The loach is fresh and tender, with a strong pickled pepper flavor, a typical Sichuan dish