Cuisine and efficacy: liver nursed back to health recipe for invigorating qi recipe for diuresis recipe for delaying aging recipe for preventing cancer and cancer.

Taste: original taste technology: burning

Making material

Ingredients: 800g grass carp.

Accessories: winter bamboo shoots100g, soybean sprouts100g, pea sprouts150g, walnuts150g, Flammulina velutipes 50g, Polygonum Multiflori Radix15g and Gastrodia elata 6g.

Seasoning: ginger10g, scallion15g, pepper 2g, cooking wine15g, and lard (refined) 20g.

Teach you how to make a grass carp casserole, and how to make a grass carp casserole is delicious

1. Boning and cutting fish;

2. The walnut kernel is soaked in boiling water, peeled and washed;

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 the 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.

Making tips

1. You should use cooked Polygonum multiflorum instead of raw Polygonum multiflorum; 2. Gastrodia elata tablets can be steamed first and added together with the juice.

Tips-Health Tips:

1. can tonify kidney, calm liver, dispel wind and invigorate 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 and 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 mind, 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 and magnesium, and are high-quality food for cancer prevention and tonic.

Pettitte-food phase grams:

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

Walnut should not be eaten with wine. According to Song Ma Zhi's "Kaibao Materia Medica", "Drinking and eating walnuts makes people hemoptysis". It may be because walnuts are hot, eating too much to produce phlegm and fire, and white wine is also sweet and spicy, and eating them together is easy to cause blood heat. Especially people with chronic hemoptysis should be taboo. For example, patients with bronchiectasis and pulmonary tuberculosis can cause hemoptysis if they drink white wine, but they can also cause diseases if they don't eat with walnuts.

Polygonum multiflorum Thunb.: Polygonum multiflorum Thunb. avoids pork, blood, scaly fish, onion, garlic and radish.

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

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Three cups of grass carp

Materials:

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

Practice:

1. Red pepper is washed and sliced; Wash onion and cut into sections; Grass carp is washed and cut into pieces about 0.5 cm thick along the grain for later use.

2. Take a bowl, put it in the recipe 1 grass carp, add seasoning A, egg white and white powder and pickle it for 20 minutes.

3. Heat an oil pan until it is about 180℃. Put the grass carp slices in the method 2 evenly with sweet potato powder, and fry them for about 5 minutes on medium fire until the grass carp is crispy and golden yellow, then pick them up and serve them.

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

5. Add the grass carp slices, rice wine, soy sauce paste and sugar in 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 for a few times before taking the pot.

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Soaked grass carp

Dishes: private dishes, recipes for invigorating qi, recipes for nourishing deficiency, recipes for strengthening spleen and appetizing, recipes for cooking.

Features: Fresh and tender fish, refreshing and delicious.

Making material

Ingredients: 500g grass carp.

Accessories: 50 grams of coriander.

Seasoning: 50 grams of peanut oil, 50 grams of ginger, 25 grams of soy sauce, green onion 1 00g, 2 grams of salt, 2 grams of monosodium glutamate, 5 grams of white sugar and 2 grams of vinegar.

Production method

1. Beat the head of grass carp to death with the back of a knife, scrape off scales and gills, gut it, rinse it and put it in a dish;

2. Wash the coriander and cut it into sections;

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

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

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

6. After the fish is cooked thoroughly, remove it from the fish dish 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 pieces on the fish, pour the seasoning into the pot to boil, and pour it on the fish.