(1) Production method: Wash the preliminarily treated fish, dry the water, rub the fish inside and outside with 6g of salt, sprinkle some monosodium glutamate and cooking wine on the fish, put the onion and ginger into the belly of the fish, and steam in a steamer for about 8 minutes. Sprinkle with sesame oil. Coriander can be placed on the head and tail of the fish, or on the belly and back of the fish.
2 characteristics. This dish pays attention to calories, is light and palatable, and has a unique flavor.
③ Key technologies. Accurately grasp the time and firepower. The firepower is small, the time is not enough, and the fish are easy to smell and unfamiliar; Firepower is high, or working overtime, the fish is seriously dehydrated and the meat is old.
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. Wash grass carp, cut into "well" shape, marinate with salt 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, with residual oil left in the pot, add chopped green onion, Jiang Mo, minced garlic, shredded mushroom and shredded pork, stir fry, add salt, chicken essence, white sugar, grass carp, soy sauce, pepper and sesame oil, stew for a while, and then take out.
Tip of the day: Try to minimize turning when cooking fish. In order to prevent the pot from being smashed, you can gently shake the top of the pot, so that the fish is not easy to break.
Soft grass carp segment
Ingredients: * grass carp middle section * vermicelli 1 packet * a little sesame oil.
* 2 tablespoons chopped onion, Jiang Mo, chopped garlic, chopped pepper and chopped shrimp.
Seasoning: * 1 teaspoon of wine * 2 teaspoons of soy sauce * 4 teaspoons of sugar * 6 teaspoons of black vinegar * a little salt and pepper * 6 teaspoons of water * 1 teaspoon of white powder.
Method:
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 pot, turn off the fire, stew for 4 minutes, take it out and put it on the vermicelli.
Stir-fry shallots, ginger, garlic, peppers and shrimps in 3 tbsp oil, add wine along the side of the pot, add seasonings 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 strip, a little cream juice, a little shredded cheese.
Ingredients: fresh seasonal vegetables, flour, salt and pepper.
Exercise:
1. Grass carp is scaled and boned, and pickled 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, stir-fry seasonal vegetables with 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: Scaled grass carp, slaughtered, cut into large pieces, put into a pottery bowl, then add seasoning and cover.
Fish slices in casserole
Ingredients: 8 grass fish (fish head or fish belly)
1 cabbage (12)
1 head (8 pairs)
Dried lily 1/4 Liang
Three mushrooms
Two cups of fried oil.
(1)2 teaspoons salt.
3 glasses of water
Two glasses of oil
Methods: 1. Wash the cabbage, cut it into large pieces and fry it in a casserole.
2. Peel, clean, cut into 1 m3, fry in oil pan and put in casserole.
3. After the lily and shiitake mushrooms are soaked, the lily is knotted and the shiitake mushrooms are shredded.
4. Stew the fish fillet, golden needle, mushrooms and (1) ingredients in a casserole for 30 minutes.
Grass carp drenched in oil
Material: grass carp 1( 1 kg)
5 onions (shredded)
6 slices of ginger
Salt 1 teaspoon
6 teaspoons of wine
6 tablespoons soy sauce
3 tablespoons oil
Method:
1. Remove the scales, gills and internal organs of the fish, 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 steamed after boiling 15 minutes.
Sprinkle shredded onion and soy sauce on the steamed fish, and then pour boiling oil.
Sliced grass carp in tomato sauce
500g grass carp and 50g tomato sauce.
Trace amount of citric acid, Shaoxing wine10g, 2.5g of refined salt, 20g of white sugar, 0.5g of monosodium glutamate, 50g of fresh soup and 750g of cooked vegetable oil.
manufacturing process
1. Select fresh grass carp slices and cut them into thin slices with the thickness of 1 cm. Mix them evenly 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 the wok on 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 it evenly, then add fish fillets and evenly wrap tomato juice, and serve from the pan.
Grass carp tofu
Ingredients: a grass carp (about 500g) and two pieces of tofu (about 250g), with appropriate 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 the fish pieces and stir-fry until fragrant, 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, turn to low heat for 5 minutes after the fire is boiled, then add the minced green garlic (or minced garlic) and pour the chicken oil, and serve.
Stewed fish with apples
Materials: 2 apples, grass carp100g, lean meat150g, red dates10g, ginger10g. 8 grams of salt, 2 grams of monosodium glutamate, a little pepper and 2 grams of Shaoxing wine.
Exercise: 1. Apple is peeled and diced, soaked in clear water, grass carp is washed and diced, lean meat is cut into chunks, red dates are soaked, and ginger is peeled and sliced.
2. Add oil to the wok, add ginger slices and fish pieces, fry on low heat until both sides are slightly yellow, pour Shao wine, add lean meat slices and red dates, pour clear soup, and stew over medium heat.
3. When it turns slightly white, add apple petals, add salt, monosodium glutamate and pepper, and stew for another 20 minutes. When stewing soup, the seasoning should not be put down too early to avoid the soup turning white. (
Steamed grass carp in vinegar sauce
Ingredients: grass carp 1 900g, ginger 300g, 2 onions,1teaspoon wine, 3 tablespoons sugar, 2 tablespoons black vinegar, 2 tablespoons soy sauce, pepper, corn flour and sesame oil.
Exercise: ① Wash the onion and cut it into 2 parts. Ginger is half cracked and half shredded.
(2) Cut the grass carp clean, cut the fish belly into two pieces (be careful not to cut it off), put it in a pot, fill it with clear water, add 1 serving of onion, chopped ginger and wine, boil it, stew it with low fire for 10 minute, pick it up and put it in a plate, and filter the shredded ginger all over the fish.
(3) Heat the oil pan, add the onion and stir fry until fragrant, then take out the onion and pour the onion oil into the bowl. Pay attention to 2 cups of clean water, add sugar, salt, black vinegar, soy sauce and pepper to boil, thicken with corn starch water, then add onion oil, pour it on the fish and sprinkle with sesame oil.
Garlic fish
Ingredients: main ingredients: grass carp accessories: minced garlic and coriander.
Seasoning: salt, cooking wine, pepper noodles, onion, ginger slices, soy sauce, sugar, vinegar, chicken essence, chicken soup and sesame oil. Operation: 1. Remove the scales, gills and internal organs from the fish, clean it, divide the belly in two (but connect the back), and put the fish in a plate filled with cooking wine, salt and sesame oil.
2. Put soy sauce, chicken soup, sugar, vinegar, chicken essence and pepper noodles into a bowl to make juice, mince garlic and cut parsley into sections;
3. Take out the steamed fish, remove the onion and ginger, pour the prepared juice on the fish and sprinkle with minced garlic;
4. Sit in the pot and put the oil into the ignition. When the oil temperature is 7-80% hot, pour it on the minced garlic and add the coriander segments.
Features: fresh, tender, light but not greasy, with garlic flavor.
Tip: You should master the time of steaming fish. After a long time, the fish will age easily. (
Beer fish
Ingredients: grass carp ginger, garlic slices, onion, bean paste, red oil, star anise, pepper, fragrant leaves, 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 and stir-fry, then stir-fry Chili, then pour in beer, add broth, fragrant leaves, star anise, onion and fried grass carp pieces, season properly, boil and stew with low fire for about 15 minutes, then season and take out. (
Pepper tenderloin
[Ingredients]: grass carp 1 strip (about1000g), 200g of Flammulina velutipes, 50g of green onion and 30g of pepper.
[Accessories]: egg 1 piece, 20g of bean flour, 20g of ginger.
[Seasoning/marinade]: 3g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 20g of cooking wine, 2g of pepper, 0g of salad oil 100, and 20g of clear soup.
Exercise: 1. Grass carp was slaughtered to remove scales, gills, viscera and cleaning, and then bone slices were removed. Cut the onion and slice the ginger. Wash Flammulina velutipes, blanch it in 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 high fire, add 50g salad oil and heat it to 60%. Stir-fry ginger slices and shallots 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, and cook them until they are 90% cooked. Add monosodium glutamate.
3. Put another pot on the fire, add 50g of salad oil and heat it to 70%. Stir-fry the pepper and pour it on the fish fillets.
Braised chin
Material: grass carp chin 6 pieces.
Accessories: 2 chopped green onion and 1 garlic sprout.
Exercise: 1) Wash chin, chop onion and slice garlic;
2) Heat a wok, fry shallots and garlic in oil, add wine, soy sauce, vinegar, sugar and pepper, add water and boil for 8 minutes, then thicken, pour in sesame oil, and enlarge the garlic seedlings before serving.
Fish and rice soup
Ingredients: grass carp
Accessories: shrimp, mushrooms, cooked carrots, winter bamboo shoots, egg whites, coriander.
Seasoning: refined salt, cooking wine, ginger juice, pepper, chicken essence, soup stock, water starch, onion oil and cooking oil.
Operation: 1. Cleaning grass carp, peeling and dicing, adding refined salt, cooking wine and water starch for later use, cleaning and dicing shrimps, mushrooms, cooked radishes and winter bamboo shoots, and cleaning and dicing coriander;
2. light the fire in the pot and pour in the stock. After the pot is boiled, add shrimps, diced mushrooms, diced cooked radishes and diced winter bamboo shoots, add Jiang Shui, refined salt and chicken essence, and then add diced fish and stir well; Hook in water starch to make it thin, pour in egg white and scallion oil, take out of the pan, sprinkle with coriander powder and pepper and mix well.