material
Half of the grass carp with large head, shiitake mushrooms, eggs, green beans, onions, tomatoes, ginger, garlic, soy sauce, tomato paste, sesame oil, aged vinegar, starch, salt, sugar
method
1. Tomato, shiitake mushrooms, onion shredded; ginger and garlic sliced
2. Cut a knife on the surface of the grass carp, add soy sauce, starch, salt, half egg liquid and mix well, marinate for 10 minutes
3. Fry the fish in a pan of oil, fry until golden brown, and drain the oil
4. Put a little oil in the pot and sauté the green onion and ginger until fragrant
5. Add the tomatoes and sauté over low heat until juiced
6. Add the onion, shiitake mushrooms, green beans, salt and sauté slightly
7. Bring a bowl of water to a boil (put more)
8. Bring tomato sauce, sugar and aged vinegar to a boil
9. Finally the water starch is ticked. Drizzle the broth over the fried fish
Steamed grass carp:
(1) Preparation method: wash the primary processed fish, dry the water, rub the fish inside and out with 6 grams of salt, and sprinkle some monosodium glutamate and cooking wine on the fish body, put green onion and ginger in the belly of the fish, and steam it in the steamer basket for about 8 minutes. Drizzle with sesame oil and place the parsley on either side of the head and tail of the fish or on the back of the fish's belly.
(2) Features. This dish pays attention to the heat, light and delicious, and has a unique flavor.
(3) Technical key. Accurately grasp time and firepower. The firepower is small, the time is not enough, the fish is fishy and uncooked; the firepower is large, or the overtime fish meat is seriously dehydrated, and the meat quality is old.
Braised grass carp
Ingredients: grass carp
Accessories: pork tenderloin, shiitake mushrooms
Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, soy sauce, wet starch, sesame oil, cooking oil
method:
1. Clean the grass carp to the internal organs, cut the fish into "well" characters, coat with salt and marinate for a while, wash and cut the green onion, ginger and garlic into minced pieces, wash and cut the shiitake mushrooms into strips, and cut the pork tenderloin into strips;
2. Sit in the pot and light a lot of oil, when the oil is 60% hot, put the whole fish into the pan and fry until both sides are golden brown and drain the oil;
3. Sit in the pot and light the heat, leave the remaining oil in the pot, pour in the minced green onion, ginger, minced garlic, shredded mushrooms, shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, soy sauce, pepper, sesame oil, simmer for a while, and thin out of the pot.
Daily tip: in the process of burning fish, try to minimize the flipping, for the anti-simmering pot can be lifted up and gently shaken, so that the fish is not easy to break.
Soft grass carp segments
Ingredients: * Grass carp middle section * vermicelli 1 pack * a little sesame oil
*2 tbsp each of minced green onion, minced ginger, minced garlic, minced chili pepper and minced shrimp
Seasoning: *1 tbsp sake *2 tbsp soy sauce *4 tbsp sugar *6 tbsp black vinegar *a pinch of salt and pepper *6 tbsp water *1 tbsp white powder
Practice :
1. Cut the grass carp in half from the belly, cut each slice diagonally into 6 slices, and marinate with a little wine and salt for another 10 minutes.
2. Soak the vermicelli in cold water, blanch it in boiling water, drain and mix in a little sesame oil and salt, and place on the bottom of the dish.
3. Bring water to a boil, add shallots, ginger, sake and fish fillets, cover the pot, turn off the heat, simmer for 4 minutes, remove and place on the vermicelli.
Stir-fry chives, ginger, garlic, chili peppers and minced shrimp in 3 tbsp oil, simmer wine along the edge of the pan, bring seasonings to a boil, drizzle over fillets, and finally sprinkle some coriander and serve hot.
Cream grass carp
Ingredients: 1 grass carp, a little cream sauce, a little chopped cheese.
Ingredients: Fresh seasonal vegetables, flour, salt, pepper.
1: Descale and debonle the grass carp, and slightly marinate the meat with salt and pepper.
2: Dip the marinated fish in dry flour and fry in a frying pan until golden brown.
3, put the fried fish yard in the dish, pour cream sauce, fish head and tail do not need to fry, directly on the code.
4: Grill the fish until the surface cream sauce changes color slightly, sprinkle with chopped cheese, and continue to bake until the cheese turns golden brown.
5. Around the fish, yard with butter and stir-fry seasonal vegetables, or with cabbage rolls.
Clear pot grass carp
Ingredients: 1 grass carp, about 1 kg, ginger slices, dates, peanut oil, salt and other seasonings.
Preparation: Descale, slaughter, cut into large pieces and place in a clay bowl, then add the seasoning and cover the pot.
Casserole fillets
Material: grass carp meat slices 8 two (head or abdomen)
Cabbage 1 (12 pairs)
1 head (8 pairs)
Dry gold needle 1/4 two
3 shiitake mushrooms
Fry 2 cups
(1) 2 teaspoons salt
3 cups water
Oil 2 cups
Directions: 1. Wash the cabbage, cut into large pieces, and fry in oil in a soft casserole dish.
2. Peel, wash and cut into 1 square cubes, fry in a frying pan and put into a casserole dish.
3. After the golden needle and shiitake mushroom are soaked, the golden needle is knotted and the shiitake mushroom is shredded.
4. Fillets, golden needles, shiitake mushrooms and (1) ingredients are placed in a casserole dish and simmered for 30 minutes.
Oil-drizzled grass carp
Material: 1 grass carp (1 kg)
5 green onions (shredded)
Ginger 6 tablets
1 teaspoon salt
6 teaspoons of wine
6 tablespoons of soy sauce
3 tablespoons oil
Practice:
1. Remove the scales and offal of the fish, wash, dry the water, put on the plate with salt and wine and marinate for 15 minutes and then wash.
2. Spread 6 slices of ginger on the body, boil water and steam for 15 minutes on high heat to remove.
3. Sprinkle shredded shallots and soy sauce on the steamed fish and drizzle with boiling oil
。
Eggplant grass fish fillets
【Ingredients】Grass carp meat 500 g, tomato sauce 50 g.
Excipients Trace amount of citric acid, 10 grams of rice wine, 2.5 grams of refined salt, 20 grams of sugar, 0.5 grams of monosodium glutamate, 50 grams of fresh soup, 750 grams of cooked vegetable oil.
【Production process】
1: Cut fresh grass carp slices into 1 cm thick slices, mix well with rice wine and fine salt, and melt citric acid with an appropriate amount of water.
2: Heat the frying pan 60% and fry the fish until it is yellow.
3: Place the wok on medium heat, cook 50 grams of vegetable oil to 30% heat, add tomato sauce and fry until the oil is red, then add sugar, citric acid, fresh soup and push well, then add fish fillets to wrap the eggplant juice, and serve the pot.
Grass carp tofu
Ingredients: 1 grass carp (about 500 grams), 2 pieces of tofu (about 250 grams), the appropriate amount of ingredients
Operation: 1. Remove the scales and offal of the grass carp and cut it into three pieces; cut the tofu into small cubes; and cut the garlic into 25 grams.
2. Heat 50g of chicken fat (or salad oil) in a wok, add the fish and fry, then add cooking wine, soy sauce, sugar and chicken broth to cook. Simmer over low heat.
3. After the fish is flavored, add the tofu pieces, bring to a boil over high heat, simmer over low heat, simmer for 5 minutes, wait for the tofu to float, add minced garlic (or minced garlic), drizzle with chicken fat, and serve.
Fish stew with apples
Ingredients: 2 apples, 100 grams of grass carp, 150 grams of lean meat, 10 grams of red dates, 10 grams of ginger. 8 grams of salt, 2 grams of monosodium glutamate, a little pepper, 2 grams of rice wine.
Operation: 1, apples are pitted, peeled, cut into petals, and soaked in water, grass carp killed and washed into pieces, lean meat cut into large pieces, red dates soaked and washed, ginger peeled and sliced.
2: Add ginger slices and fish pieces to a frying pan, fry over low heat until slightly yellow on both sides, pour in the rice wine, add lean meat slices and red dates, pour in the clear soup, and simmer over medium heat.
3: When the stew is slightly white, add apple cloves, add salt, monosodium glutamate, pepper, and simmer for another 20 minutes to eat. When stewing, the seasoning should not be set too early, so as not to make the soup white. (
West Lake vinegar fish
Ingredients: 1 about 900 grams of grass carp, 300 grams of ginger, 2 green onions, 1 teaspoon of wine, 3 tbsp sugar, 2 tbsp of black vinegar, 2 tbsp soy sauce, pepper, corn starch, sesame oil.
Operation: (1) Wash and cut the green onion into 2 parts. Half of the ginger is cracked and half cut into strips.
(2) Cut the grass carp clean, cut the fish belly into two pieces (note that it cannot be cut), put it into the pot, fill it with water, add 1 part of the green onion, beat the cracked ginger, wine, boil, simmer for 10 minutes on low heat, fish up, put it into the dish, and filter the ginger shreds throughout the fish.
(3) Heat the oil pan, sauté the green onion until fragrant, then remove the green onion and pour the green onion oil into a bowl. Pour 2 cups of water into the pot, add sugar, salt, black vinegar, soy sauce, pepper and boil, use corn starch water to draw, then pour green onion oil, pour on the fish, sprinkle sesame oil.
Garlic oil fish
Ingredients: Ingredients: grass carp Accessories: minced garlic, coriander
Seasoning: salt, cooking wine, pepper noodles, green onion, ginger slices, soy sauce, sugar, vinegar, chicken essence, chicken broth, sesame oil, operation: 1, descale, gills, remove internal organs and wash, break the fish belly twice (but the back should be connected), put the fish on the plate into cooking wine, salt, pepper noodles, green onion segments, ginger slices marinate for 10 minutes, put it in the steamer and steam for 7 minutes to take out;
2: Put soy sauce, chicken broth, sugar, vinegar, chicken essence and pepper noodles into a bowl into juices, chop the garlic and cut the parsley into segments;
3, take out the steamed fish, pick up the green onion and ginger, pour the mixed juice on the fish, sprinkle with minced garlic;
4: Sit in the pot and light the fire and put in the oil, when the oil temperature is 7-8 into the heat, pour on the minced garlic, add the coriander segment.
Features: fresh taste, tender meat, light food is not greasy, there is a garlic flavor.
Tip: The time of steaming fish should be mastered, and the fish meat is easy to grow old for a long time. (
Beer fish
Ingredients: grass carp ginger, garlic slices, green onion, bean paste, red oil, star anise, peppercorns, fragrant leaves, monosodium glutamate, sugar, beer, soy sauce
Operation: 1, grass carp to kill clean, hit a straight knife flower knife, cut into pieces, with old soy sauce color, green onion and ginger marinate. Then fry in high-temperature oil until crispy on the outside and tender on the inside;
2, under the clear oil and red oil sautéed ginger, garlic slices, add watercress sauce to fry incense, and then under the pepper stir-fry incense, then pour in beer, add broth, fragrant leaves, star anise, green onion and fried grass carp pieces, first proper seasoning, boil on high heat and simmer for about fifteen minutes and then season, start cooking. (
Peppercorn fish fillets
〖Ingredients〗: 1 grass carp (about 1000 grams), 200 grams of enoki mushrooms, 50 grams of green onions, 30 grams of peppercorns
[Accessories]: 1 egg, 20 grams of soybean flour, 20 grams of ginger
〖Seasoning/Marinade〗: 3 grams of refined salt, 5 grams of monosodium glutamate, 3 grams of chicken essence, 25 grams of cooking wine, 2 grams of pepper, 100 grams of salad oil, 200 grams of clear soup
Operation: 1, grass carp slaughtered to remove scales, gills, caesarean section to remove internal organs and wash, and then bone to the head slice into fish fillet. Cut the green onion into knots and slice the ginger. Wash the mushrooms in boiling water and boil slightly, then remove them and put them in a bowl to base them. Fillet with a little cooking wine, yard egg white bean flour set aside.
2: Put the wok on high heat, add 50 grams of salad oil and cook until 60% heat, stir-fry the ginger slices and green onion knots to bring out the aroma, mix with clear soup and cooking wine, salt, pepper and chicken essence and bring to a boil. Put the flavorful fillets in the pot and add the MSG.
3: Put another pot on the high heat, put 50 grams of salad oil and burn until 70% heat, fry the peppercorns and pour it on top of the fillets
Braised chin
Ingredients: Grass carp chin 6 slices
Accessories: 2 minced green onions, 1 garlic seedling
Operation: 1) Chin wash, chop the green onion, slice the garlic seedlings;
2) Heat a wok, fry chives, garlic, add wine, soy sauce, vinegar, sugar, pepper, two cups of water and cook for 8 minutes, then hook, drizzle with sesame oil, and enlarge the garlic seedlings before serving
Fish and rice soup
Ingredients: grass carp meat
Accessories: shrimp, shiitake mushrooms, cooked carrots, winter shoots, egg white, coriander
Seasoning: salt, cooking wine, ginger juice, pepper, chicken essence, broth, water starch, green onion oil, cooking oil
Operation: 1, wash and peel and dice the grass carp meat, add fine salt, cooking wine, water starch sizing and set aside, shrimp, shiitake mushrooms, cooked radish, winter shoots washed and diced, coriander washed and cut into minced pieces for use;
2, sit in the pot and light the heat and pour into the broth, after the pot is opened, add shrimp, diced shiitake mushrooms, cooked radish, diced winter shoots, add ginger water, salt, chicken essence, etc. after opening, put in the diced fish and stir; hook the water starch into a thin mustard, drizzle with egg white and green onion oil, start the pot, sprinkle with chopped coriander, pepper and mix well