A, crucian carp casserole: raw materials: river crucian carp 3. Yucca slices 200 grams. Boxed tofu 2 boxes, 200 grams of fresh mushrooms. Seasonings: refined oil 50 grams. Ginger 5 grams, garlic 5 grams. 5g of green onion, 3g of pickled red pepper. 15 grams of monosodium glutamate, 20 grams of chicken essence, 3 grams of pepper, 20 grams of cooking wine. Production method: (1) yucca slices cut into diamond-shaped, boxed tofu. Divided into seven, fresh mushrooms into two. Wash, load seepage seepage casserole to be used. (2) ginger and garlic slices. Onion, pickled red pepper cut into "horse ear" shape. (3) river crucian carp scales, gills and viscera. Penetrate the frying pan fried to golden brown out. (4) frying pan on the fire, under the oil heating, put ginger and garlic slices. Onion, pickled red pepper, stir fry. Mix white soup. Put the river crucian carp. MSG, chicken essence. Wine, pepper. Boil. Remove all floating foam. Pour penetrate the pot. Serve on the table can be. Second, bean crucian carp features bright red color. Tender meat. Fresh flavor. Slightly sweet and sour. Raw materials 2 live crucian carp or Mandarin fish 1 (weighing about 600 grams). Garlic 30 grams. 50 grams of green onion, ginger, soy sauce, sugar, vinegar 10 grams each. Shaoxing wine 25 grams, 15 grams of wet starch, 2 grams of fine salt, Pixi County soybean paste 40 grams, 300 grams of broth, 500 grams of cooked vegetable oil (about 150 grams) production process 1, will be cleaned, in the fish on both sides of the body of each graver two knives (depth close to the fish bone). Smear with wine, fine salt and marinate. 2, frying pan on high heat. Under the oil to seventy percent of the heat, under the fish slightly fried. Pan left 75 grams of oil, put Danxian bean paste, ginger, garlic fried until the oil is red. Put fish and broth. Move to a small fire. Add soy sauce, sugar, fine salt. Cook the fish and put it on a plate.3. Put the original pot on a high fire on the plant breast enhancement products, thicken with wet starch. Drizzle vinegar, sprinkle scallions. Pour on the fish to become. Attention: must use fresh crucian carp or Mandarin fish as raw materials. Cooking marinade should be thick. Make the fish stick well marinade and flavor. Third, egg milk crucian carp soup soup ingredients: crucian carp, pepper 5, egg milk 20 grams, 10 grams of ginger, 10 grams of green onions, salt, chicken broth moderate production process ① crucian carp after disembowelment. Cleaned for use. ② Place the crucian carp in 3% hot oil over oil. To remove the fishy flavor of crucian carp. ③ Add seepage seepage appropriate amount of water and seasonings. Stew for 40 minutes on low heat. ④When starting the pot, add a little custard to make the soup white and thick. The taste is better. Making P.S Egg Milk Powder can be bought at the grocery store. If you want to be more convenient and nutritious, replacing the custard powder with milk is also a good choice. Four, scallion and carp preserved crucian carp 1 (about 400 grams). Yellow wine, soy sauce 5 grams each. Salt 0.5 grams, 7 grams of sugar, 0.1 grams of pepper, 1.5 grams of monosodium glutamate. 1 fennel. 1 gram each of sesame oil and ginger juice, 100 grams of green onion, 25 grams of soup. Essential oil 500 grams (consumed 25 grams). 1. Carp washed and chopped off the head and tail. Batch into the upper and lower two valves. Then chopped into 5 cm square block, put salt, ginger juice, wine marinade. Onion cut into long segments. 2 frying pan heating, put penetration of fish pieces fried to the outside of the fragrance within the tender (need to repeat the frying) fish out. 3. pot to stay in the bottom of the oil, put the penetration of the penetration of onion sautéed incense, add penetration of wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper, soup boiling. Fish pieces will be immersed in the oozing juice. Dripping sesame oil. Can be out of the pot on the plate. The scallion aroma is rich, the flavor is delicious. Cut pieces of roasted crucian carp with scallions in the sauce, in terms of taste and texture are better than the whole roasted. Need to re-fry, green onions should be sauteed. Five, black soybean casserole crucian carp soup ingredients: crucian carp 1, black soybean 2 two, eyebrow beans 2 two, peanuts 2 two, Chenpi 1 slice of crucian carp - and stomach and fill the deficiency. In addition to dampness and water. Croton - contains protein, fat, sugar, vitamin B1, niacin, etc., can nourish the blood and nourish the deficiency. Nourishing and tonifying eyebrow beans-contains protein. It can nourish and relieve warmth, promote diuresis and reduce swelling. Peanut - rich in protein, fat, carbohydrates, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus, iron, etc. It can cure malnutrition. It can cure malnutrition, weak spleen and stomach, nourish skin and moisturize skin. Peel - can harmonize the medicinal properties, promote Qi and stomach, resolve phlegm and regulate Qi. Cough. It can also drive away severe cold and eliminate stagnation. Practice: 1. Wudou, eyebrow beans, peanuts washed. Pre-soak overnight, de-watered and standby. 2, Carassius Carassius is de-dirty and de-scaled and washed. Fruit peel soaked soft to remove pith. 3, pot filled with appropriate amount of water. Bring the water to a boil and add crucian carp and other ingredients. Slowly boil for 3 hours. Tips: If you can best not to add salt, because the salt will let the water accumulation. Six, papaya and lotus seed crucian carp this soup smells sweet, fragrant and moist, with clear heart and lungs, spleen and stomach effects, for the dry season of autumn and winter moisturizing soup, but also applies to common diseases after the healing tonic. Ingredients: 500-600 grams of papaya (about 1), 20 grams of lotus seeds, 20 grams of black-eyed peas, 1-2 carp (about 500-600 grams). Papaya is flat and sweet in nature. With the role of clearing the heart and moistening the lungs, stomach and spleen, generally for women's lactation soup. Is the use of unripe papaya. Now for the lungs and stomach soup. The use of ripe papaya. Mature papaya is a good color and flavor of the fruit, "Lingnan King of Fruit". Whether for fruit or soup. In folklore are considered to be good for moistening the heart and lungs; lotus seed is flat, sweet, astringent flavor. Penetrate the heart, spleen, kidney meridian. Functions of the heart Beily quite body underwear, beneficial kidney, spleen, astringent intestines, "Compendium of Materia Medica" records that it can "cross the heart and kidney. Thick stomach and intestines. Solid essence and strong muscles and bones. Make up for the deficiency loss, benefit ears and eyes"; eyebrow bean sex flat, sweet, into the spleen, kidney, function of regulating the qi, spleen and stomach. Tang Dynasty famous doctor Monk that it can "complement the five organs, adjust the middle, help twelve meridians"; carp sex flat flavor sweet. It penetrates into and out of the spleen, stomach and large intestine meridians. Function spleen. Compensate the deficiency. Rihuazi Materia Medica" said it can "warm the gas. Compensate the insufficiency", the combination of all things, it is clear and moist, beneficial to the lungs, spleen, stomach. Cooking: first of all, wash the crucian carp, slaughter clean and remove intestinal organs. With slow fire slightly fried until slightly yellow; lotus seed core and eyebrow beans together, wash, soak in water for a few moments; papaya washed and peeled, cut into chunks. Then put together into the tile pot. Add penetration of water 2500 ml (about 10 bowls of water), first boil with the fire, then switch to the fire until 2 hours. Seasoned with a moderate amount of salt and a little raw oil can be. This amount can be used for 3-4 times. Papaya, lotus seeds, black-eyed peas, crucian carp can be mixed into the soy sauce with meals. Seven, tofu crucian carp ingredients: fresh crucian carp 2 (about 400 grams). Canola oil 200 grams. Tofu 1 block. Pixian 100 grams of soybean. Red chili powder 50 grams, 10 grams of pepper. Pepper 5 grams. Ginger 20 grams, garlic 10 grams. Garlic seedlings 20 grams. &Can you put shiitake mushrooms in the simmering carp soup nbsp; 5 grams of monosodium glutamate. Salt appropriate amount, cooking wine appropriate amount. Water bean powder appropriate amount. Production method: 1. Carp scaling killed washed. Fish body on both sides of each diagonally dissected three knives. Smear a little salt to be used; Pixian bean curd with a knife guillotine fine; ginger washed and cut into nail slices; garlic cut into small slices; garlic washed and cut into segments. 2. tofu cut into 6 cm long, 3 cm wide, 1 cm thick rectangle. Cook in boiling water for 5 minutes. Move to a slight fire and leave to use. 3. 50 grams of oil in a frying pan and heat to 60% warm. Under the crucian carp on both sides of the frying pan. Wash the frying pan under 150 grams of oil burned to five corn ribs soup into warm. Under the Pixian bean paste, ginger, garlic, pepper, red chili powder, south out of red oil flavor. Mixed soup and then into the fish, tofu, cooking wine, monosodium glutamate, garlic cloves with burned to taste. Use chopsticks to put the fish out on a large nest plate. Thicken the sauce with soybean flour. Then pour the tofu on top of the fish and sprinkle with pepper to serve. Characteristics: Fish meat is tender. Tofu rolling tender but not rotten, spicy and fragrant. In addition there are several: dish name: cold powder crucian carp features: color red bright. Flavor spicy. Strong aroma, tender fish. Modeling rustic. Raw materials: fresh crucian carp a (about 750 grams). White powder 250 grams. 15 grams of cooking wine, 200 grams of thin pork fat, 5 grams of salt, 15 grams of red oil, 10 grams of black beans, 5 grams of garlic, 10 grams of sprouts, 5 grams of green onions, 5 grams of pepper oil. Method: ① Carve 3 knives on each side of the net carp. Smear with cooking wine and fine salt. Take a bowl. Fish with thin pork fat wrapped into the bowl. Add green onions, ginger, peppercorns on the steamer for 15 minutes until cooked. ② green onion cut flowers. Brussels sprouts, celery cut fine, garlic, black beans pounded mush. The same Sheng oozing bowl, chili oil, pepper oil, monosodium glutamate, sesame oil to flavor sauce. (3) cold noodles cut into 3 cm square ding. Boil with water in a pot and strain. Pour into the flavor sauce and mix well with tea tree mushroom ribs. ④ Remove the steamed fish. Remove thin pork fat. Place on a plate. Pour the cold noodles with the flavorful sauce over the fish. Sprinkle with cilantro. Dish name: Bean Carp Characteristics: bright red color. Tender meat, fresh flavor. Slightly sweet and sour. Ingredients: 2 live crucian carp (weighing about 600 grams). Garlic 30 grams, 50 grams of green onion, ginger, soy sauce, sugar, vinegar 10 grams, 25 grams of wine. Wet starch 15 grams. Fine salt 2 grams, PI County bean 40 grams, broth 300 grams. Cooked vegetable oil 500 grams of Guiyang Han Ying Palace (about 150 grams) Practice: 1, the fish clean. Carve two knives on each side of the fish body (depth close to the fish bone). Smear on the wine, fine salt slightly marinated. 2, frying pan on the fire, under the oil burned to seventy percent warm, under the fish slightly fried. The pot to stay 75 grams of oil. Put Danxian bean curd, ginger, garlic fried until the oil is red. Put fish, broth. Move to a small fire, then add soy sauce, sugar, fine salt. Cook the fish. Sheng seepage into the seepage plate. 3, the original pot on high heat. Use wet starch to hook fluorescence, drizzle vinegar. Sprinkle green onion. Pour on the fish is ready. Note: must use fresh carp as raw materials. Cooking marinade should be thick. Make the fish stick evenly marinade and flavor. Dish name: dry roasted crucian carp Features: yellow color. Spicy flavor. Carp fat tender raw materials: live crucian carp 2 (about 75 grams), peanut oil 150 grams. Salt 2 grams. Vinegar 6 grams. 2 grams of soy sauce, 8 grams of sugar. 8 grams of cooking wine. Pepper 1g. 50 grams of soy sauce, 6 grams of chili sauce, 10 grams of green onion. 15g of garlic, 35g of ginger. Sesame oil 5g. MSG 3g, starch 5g. Practice: 1, the crucian carp scales, gills and viscera, wash the fish body on both sides of the diagonal carving several knives, with 3 grams of wine, 1 gram of soy sauce, 1 gram of pepper marinade for 15 minutes. 2, green onions, garlic, ginger are chopped. 3, frying pan is hot. Under the infiltration ooze peanut oil. Warm, the fish will be thrown into the infiltration of the pan. Frying. When one side of the frying yellow, and then turn to fry the other side, after frying. Fish out. 4: Heat the peanut oil in a wok. Put the ginger, garlic, soy sauce, chili sauce together to infiltrate the pan, stir fry evenly. Add cooking wine, salt, soy sauce, sugar, monosodium glutamate, pepper and 400 ml of water, cast infiltration of crucian carp, cover, simmer over low heat for 20 minutes. Change the large fire juice, put penetration of minced green onions, sesame oil and vinegar can be. dish name: crucian carp with clams features: fresh taste, original flavor mellow aroma raw materials: raw materials: live crucian carp 1 tail. About 6 two. Live clams 6 two. Cooked ham, bamboo shoots, mushrooms, leafy greens and other appropriate amount. Seasonings: wine, pepper, salt and other appropriate amount. Practice: 1. The net carp in the back meat carved a few knives. Add seasonings and onion knots, ginger, bamboo shoots in a pot of clean water and boil, then change to a small fire to cook. 2. Put the clams in a pot of clean water and boil. Cook in shaoxing wine. Be its shell open after fishing out in the soup pot. 3. Will cook the clam soup pour penetrate crucian carp soup. Add penetrating mushrooms, cooked ham slices, leafy greens and seasonings to boil. Inject into the clam soup pot. Put in the cooked crucian carp, on top of the discharge of bamboo shoots, cooked ham slices and mushrooms to be completed. Name：Specialty Carp Characteristics: Crispy bones and loose meat, warming the stomach and the middle. Dampness and wind, attractive odor Raw materials: 10 live crucian carp (500 grams), seasoning ingredients. Practice: 1, live crucian carp scales, gills, viscera wash, and then with ginger, green onion, material, wine, salt, vinegar 5 grams mixed well penetrate the flavor. Fry crispy. 2, with soy sauce sesame paste melted. Put sugar, vinegar, monosodium glutamate (MSG), pepper, chili oil, cooked sesame seeds, sesame oil into the flavor sauce, and then mix well with crispy carp. It is ready to be served. dish name: crispy small crucian carp features: bright color, tender fish meat, crisp crisp, special taste. Ingredients: main ingredients: small live crucian carp (preferably about 10 cm long) 1 kg. White onion 600 grams. Seasoning: 120 grams of sesame oil. Sugar color 30 grams. 60 grams of rock sugar powder, 100 grams of white sugar. 3 grams of five-spice powder, 6 grams of cinnamon, pepper, dashi, cloves, cardamom ****. 120 grams of cooking wine, 120 grams of aged vinegar, 120 grams of soy sauce, 12 grams of ginger. Practice: (1) Remove the gills and scales from the carp. Under the gills along the fish abdomen cut open about 2 centimeters long small mouth pulled out the viscera (be careful not to break the bitter gall bladder), with the use of water to irrigate 592 Taobao home breast enhancement list clean. (2) white onion cut into 10 cm long section. Mix soy sauce, Chen ester, cooking wine together into seasoning water. (3) In a casserole supplemented with a house of pork ribs, then lay a layer of ginger. Then sprinkle cinnamon, pepper, dashi, cloves, cardamom and other spices. Then put the fish head to the side of the pot. Centrifugal direction barcode by barcode into a neat circle (leaving a hole in the center to form a chrysanthemum shape) Sprinkle five-spice powder on top. In the center and then horizontal code on a row of fish, cover the small hole, and then sprinkle a layer of five-spice powder put the white segment of green onion as usual on the fish code into a chrysanthemum shape. Pour the white sugar and rock sugar powder into the center of the white onion segments. Splash the sesame oil sugar color evenly on the top of the scallion white segment, add seasoning water a large half. (4) Move the casserole to penetrate the high heat and boil, cover with a slightly smaller porcelain plate. Transfer to simmer. When simmering, let the soup bubble outward around the porcelain plate. If the soup does not come up. It is necessary to add some seasoning water. According to this approach gradually the rest of the seasoning water all added (about 8 ~ 9 hours). Fish can be simmered. (5) and then uncover the porcelain plate to dry 6 ~ 8 hours, first remove the white section of green onion. Then carefully remove the fish (pay attention to keep the fish shape intact). Eat when the fish on the penetration of a small amount of green onion, pour the original soup that is ready. dish name: dry fried small crucian carp raw materials: live small crucian carp moderate practice: live crucian carp each half two or so, from the back of the spine open, wash the belly debris, gill removal. Sprinkle a little salt and mix well. Marinate for five or six minutes. Then add a little flour or starch to be used. First put the pot on the fire hot. Then pour oil. When the oil is 80% warm, add the small fish. Because the fish is small, so you have to turn it diligently. In order to prevent paste pot, see the fish color becomes yellow when you can put out of the pot. Live crucian carp hot pot raw materials preparation: live crucian carp about 8 cm long 30. Spinach 100 grams, 100 grams of tender cabbage heart, 200 grams of vermicelli. Seasoning: 15 grams of refined salt. Monosodium glutamate 6 grams. Sugar 8 grams. 50g of balsamic vinegar, 25g of green onion, 50g of ginger. 15 grams of cooking wine. Pepper 3 grams, 2000 grams of broth. Production and use process: 1, slaughter live crucian carp, clean up. Blanch with boiling water. Fish out. In the rinse, put penetration hot pot. 2, will spinach, cabbage heart clean, cut section, blanch with boiling water; fan with boiling water hair good. Two vegetables and one vermicelli together in the hot pot.3. Add soup to the hot pot. Light the fire. Bring to a boil. Heat the lard with a large spoon and add to the hot pot as well.4. Fine salt, monosodium glutamate (MSG), balsamic vinegar, green onion, minced ginger, cooking wine and pepper together in the hot pot. Before boiling the hot pot. Can be served on the table.