Grass carp casserole

Cuisines and functions: liver nourishing recipes, qi replenishing recipes, diuretic recipes, anti-aging recipes, anti-cancer recipes

Taste: original taste process: roasted

Making materials

Ingredients: 800g grass carp

Accessories: 100g winter bamboo shoots, 100g soybean sprouts, 150g pea sprouts, 150g walnuts, enoki mushrooms 50 grams, 15 grams of Polygonum multiflorum, 6 grams of Gastrodia elata

Seasoning: 10 grams of ginger, 15 grams of green onions, 2 grams of pepper, 15 grams of cooking wine, 25 grams of lard (refined)

Teach you how to make grass carp casserole and how to make grass carp casserole so delicious

1. Debone the fish and cut into pieces;

2. Soak walnut kernels in boiling water, peel and wash;

3. Wrap Polygonum multiflorum and Gastrodia elata with gauze, put into a casserole and fry the juice, filter and set aside;

4. Wash the winter bamboo shoots and cut them into strips;

5 . Wash the pea shoots, enoki mushrooms, and soybean sprouts;

6. Heat the oil in a pan, pour in the lard, add onions and ginger and stir-fry until fragrant, then pour in the stock, Polygonum multiflorum, Gastrodia elata, winter bamboo shoots, and peas Boil seedlings, enoki mushrooms, and soybean sprouts, then add salt and pepper to taste, skim off the foam, and pour into a casserole.

Making Tips

1. Do not use raw Polygonum multiflorum, but use cooked Polygonum multiflorum; 2. Gastrodia slices can be steamed first and added together with the juice.

Tips - Health Tips:

1. It can nourish the kidneys, calm the liver, dispel wind and replenish qi, and prevent liver cancer;

2. Polygonum multiflorum can promote fluid production and cool blood. , nourishing the liver and kidneys, replenishing essence and blood;

3. Gastrodia elata has the effects of calming the liver and calming wind, dispelling wind and dampness, unblocking collaterals and relieving pain;

4. Walnuts can strengthen the stomach It nourishes blood, moistens the lungs and nourishes the mind, relieves cough and asthma, moisturizes dryness and relieves 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 protein, fat, scale, magnesium and other trace elements. They are a high-quality food for cancer prevention and supplementation.

Tips - foods that conflict with each other:

Walnuts: Walnuts cannot be eaten together with pheasant meat. Patients with pneumonia, bronchiectasis, etc. are not easy to eat them.

Walnuts should not be eaten with wine. According to Song Mazhi's "Kaibao Materia Medica": "Drinking alcohol and eating walnuts can cause hemoptysis." It may be because walnuts are hot in nature, and eating too much can cause phlegm and irritation, while white wine is also sweet and spicy, so eating them together can easily cause blood heat. Especially people with chronic hemoptysis should be contraindicated. For patients with bronchiectasis and tuberculosis, drinking white wine can cause hemoptysis. If not eaten together with walnuts, it can also cause illness.

Polygonum multiflorum: avoid pork, blood, scaleless fish, onions, garlic, and radish.

Gastrodia elata: Gastrodia elata cannot be used together with Yufengcao root, otherwise there is a risk of intestinal obstruction.

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Three cups of grass carp

Ingredients:

250g grass carp, 5 cloves of garlic, 4 slices of ginger, 1/2 red pepper, 1 green onion, 5g nine-layer pagoda, appropriate amount of sweet potato starch, a little egg white, 1 tablespoon of Taibai powder , A. 1/4 tablespoon of salt, a little white pepper, 1 tablespoon of rice wine, B. 3 tablespoons of soy sauce paste, 1 tablespoon of sugar, 3 tablespoons of sesame oil, 3 tablespoons of rice wine

Method :

1. Wash the red pepper and slice it; wash the green onion and cut into sections; wash the grass carp and cut it into about 0.5 cm thick slices along its grain and set aside

2. Take one In a bowl, add step 1 grass carp, add Seasoning A, egg whites and starch and marinate for 20 minutes and set aside.

3. Heat a pan with oil to about 180℃. Dip the grass carp fillets in step 2 evenly with sweet potato starch and add them. Turn to medium heat and fry for about 5 minutes until the grass carp becomes crispy and golden brown. Ready to scoop up and serve.

4. Add sesame oil to a casserole, then add ginger slices, garlic seeds, red pepper flakes, and green onions and stir-fry over low heat until fragrant.

5. Add the grass carp fillets, rice wine, soy sauce paste and sugar from Step 3 to the pot of Step 4, then turn to medium heat and cook until the sauce is almost dry.

6. Method 5: Put the nine-layer tower into the pan and stir-fry for a few times before serving.

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Grassfish

Dishes ：Private recipes to replenish qi, nourish the body, invigorate the spleen and appetizer, recipe: cooking

Features: fresh and tender fish, refreshing and delicious

Making materials

Main ingredients : 500 grams of grass carp

Accessories: 50 grams of coriander

Seasoning: 50 grams of peanut oil, 50 grams of ginger, 25 grams of soy sauce, 100 grams of green onions, 2 grams of salt, 2 grams of MSG, pepper 1g powder, 5g white sugar, 2g vinegar

Preparation method

1. Beat the grass carp on the head with the back of a knife until it is dead, scrape off the scales and gills, disembowel and remove the internal organs, rinse Clean and put into a plate;

2. Wash the coriander and cut into sections;

3. Wash the onions and garlic, cut half of the green onions into shreds and cut half into sections;

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4. Cut half of the ginger into shreds and half into chunks;

5. Put the wok on the fire, add water, and after it boils, put the fish in and add refined salt, Bring the green onion and ginger pieces to a boil over high heat, then simmer over low heat to keep the soup slightly boiled for about 20 minutes;

6. After the fish is cooked thoroughly, take it out and put it on a fish plate, and sprinkle with green onions. shredded ginger, pepper noodles;

7. Take a bowl, add soy sauce, monosodium glutamate, sugar, vinegar, and pepper noodles to make a sauce, sprinkle coriander segments on the fish, and pour in the seasoning Bring to a boil in the pot and pour it over the fish.