Main ingredients: grass carp accessories: pork tenderloin, mushrooms seasoning: onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil and edible oil.
Practice: 1. Clean grass carp, cut fish into "well" shape, wrap 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.
Soft grass carp segment
Ingredients: * middle grass carp * 1 vermicelli * a little sesame oil * 2 tablespoons chopped green onion, Jiang Mo, minced garlic, pepper and minced shrimp. Seasoning: * 1 tablespoon wine * 2 tablespoons soy sauce * 4 tablespoons sugar * 6 tablespoons black vinegar * 6 tablespoons salt and pepper * 6 tablespoons water * 65438 white powder.
Methods: 1. Grass carp is cut in half from the abdomen, each slice is cut into 6 pieces obliquely, and then marinated with a little wine and salt 10 minute. 2. Soak the vermicelli in cold water first, scald it with boiling water, drain the water, mix in a little sesame oil and salt, and put it at the bottom of the plate. 3. Boil the water in the pot, add the onion, ginger, wine and fish fillets, cover the lid, turn off the fire, stew for 4 minutes, and take it out and put it on the vermicelli. Stir-fry onion, ginger, garlic, pepper and shrimp in 3 tbsp of oil, add wine along the side of the pot, add seasoning to boil, pour it on the fish fillets, and finally sprinkle some coriander to serve while it is hot.
Creamy grass carp
Ingredients: grass carp 1 piece, a little cream juice, a little shredded cheese. Ingredients: fresh seasonal vegetables, flour, salt and pepper.
Practice: 1, grass carp scales and bones, and the selected meat is slightly salted with salt and pepper. 2. Dip the salted fish in dry flour and fry in the oil pan until golden brown. 3. Put the fried fish code on the plate and pour in the cream juice. The fish head and tail don't need to be fried, just code it. 4. Bake the fish until the cream sauce on the surface changes color slightly, then sprinkle with shredded cheese and continue to bake until the cheese turns golden yellow. 5. Around the fish, fry seasonal vegetables in butter or eat them with cabbage rolls.
Braised grass carp
Ingredients: grass carp 1 strip, about 1 kg, ginger slices, red dates, peanut oil, raw salt and other seasonings.
Production: Scale grass carp, slaughter it, cut it into large pieces, put it in a pottery bowl, then add seasoning and cover it.
Oil-soaked grass carp
Ingredients: grass carp 1 (1 kg), 5 shallots (shredded), 6 slices of ginger salt 1 teaspoon of wine, 6 teaspoons of soy sauce and 3 tablespoons of oil.
Methods: 1. Remove scales and gills from the fish, wash the internal organs, dry the water, put it on a plate and marinate it with salt and wine 15 minutes, then wash it. 2.6 slices of ginger are spread on the body, and the water is boiled and steamed 15 minutes. 3. Sprinkle shredded onion and soy sauce on the steamed fish and pour boiling oil.
Sliced grass carp in tomato sauce
500g grass carp and 50g tomato sauce. The auxiliary materials are citric acid, Shaoxing wine 10g, refined salt 2.5g, sugar 20g, monosodium glutamate 0.5g, fresh soup 50g and cooked vegetable oil 750g.
The production process is 1. Cut fresh grass carp slices into thin slices with the thickness of 1 cm, mix with Shaoxing wine and refined salt, and dissolve citric acid with appropriate amount of water. 2. Heat the oil pan to 60% heat, and then fry the fish until it is yellow. 3. Put a wok on a medium fire, heat 50 grams of cooked vegetable oil to 30% heat, add tomato sauce and stir-fry until the oil turns red, then add sugar, citric acid and fresh soup, push evenly, then add fish fillets and wrap them in tomato juice evenly, and serve from the pan.
Grass carp tofu
Ingredients: one grass carp (about 500g), two pieces of tofu (about 250g), and proper ingredients.
Exercise: 1 Scaled grass carp, washed 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 on high fire, simmer for 5 minutes on low fire, then add the chopped green onion and garlic (or garlic paste) and pour the chicken oil, and serve.
Stewed fish with apples
Materials: 2 apples, grass carp 100g, lean meat 150g, red dates 10g and ginger 10g. 8 grams of salt, 2 grams of monosodium glutamate, a little pepper and 2 grams of Shaoxing wine.
Exercise: 1 Peeling apples, dicing, soaking in clear water, washing grass carp and dicing, cutting lean meat into chunks, soaking red dates, peeling ginger and slicing. 2. Put oil in the wok, add ginger slices and fish pieces, fry on low fire until both sides are slightly yellow, pour Shao wine, add lean meat slices and red dates, pour clear soup and stew on medium heat. 3. When the stew turns slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes. Don't put down the seasoning too early when stewing, lest the soup turn white.
Beer fish
Ingredients: grass carp ginger, garlic slices, onion, bean paste, red oil, star anise, pepper, geranium, monosodium glutamate, sugar, beer and soy sauce.
Exercise: 1 Kill grass carp, cut it with a straight knife, cut it into pieces, color it with soy sauce, and pickle it with onion and ginger. Then fry at high temperature until crisp outside and tender inside; 2. Stir-fry ginger and garlic slices with clear oil and red oil, add bean paste to stir fry until fragrant, then add pepper to stir fry until fragrant, then pour in beer, add broth, fragrant leaves, star anise, onion and fried grass carp slices, properly season them first, boil them, simmer for about 15 minutes, then season them and take them out of the pot.