Braised delicious
Steamed grass carp:
(1) Production method: Wash the fish after preliminary treatment, dry the water, wipe 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 fish belly, 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 heat, 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 is easily smelly 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. Clean grass carp, cut the fish into "well" shape, wrap it 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.
Tip of the day: In the process of cooking fish, try to reduce the turning. In order to prevent the pot from being smashed, you can gently shake the lid, so that the fish is not easy to break.
Soft grass carp segment
Ingredients: * grass carp middle section * vermicelli 1 bag * a little sesame oil.
* 2 tablespoons chopped green onion, Jiang Mo, minced garlic, pepper and minced shrimp.
Seasoning: * 1 tbsp wine * 2 tbsp soy sauce * 4 tbsp sugar * 6 tbsp black vinegar * a little salt and pepper * 6 tbsp water * 1 tbsp white powder.
Method:
1. Grass carp is cut in half from the abdomen, each slice is obliquely cut into 6 pieces, 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.
Exercise:
1. Grass carp is scaled and boned, and the meat is 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.
Fish slices in casserole
Ingredients: 8 grass fish (head or abdomen)
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, fry it in oil and put it in a casserole.
2. Peel, wash, 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.
Oil-soaked grass carp
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 scales, gills and internal organs from 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 the water is boiled and steamed 15 minutes.
3. Sprinkle shredded onion and soy sauce on the steamed fish and pour boiling oil.
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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.
manufacturing process
1. Select fresh grass carp slices and cut them into thin slices with the thickness of 1 cm. Mix well with Shaoxing wine and refined salt, and dissolve citric acid with proper 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 minced onion and garlic (or minced garlic) and pour the chicken oil on it, 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. (
Steamed grass carp in vinegar sauce
Ingredients: grass carp 1 900g, ginger 300g, 2 onions, wine 1 teaspoon, 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 onion 1 serving, chopped ginger and wine, boil it, stew it with low fire for 10 minutes, pick it up, put it in a plate, and filter the shredded ginger to the whole 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. Note 2 cups of water into the pot, add sugar, salt, black vinegar, soy sauce and pepper to boil, thicken with corn starch water, add scallion 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. Scales, gills and viscera are removed from the fish, and the fish is washed. The belly is divided into two parts (but the back should be connected), and the fish is put on a plate with cooking wine, salt and sesame oil.
2. Put the soy sauce, chicken soup, sugar, vinegar, chicken essence and pepper noodles into a bowl to make juice, cut garlic into powder and cut coriander 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. Put oil in the pot and ignite. When the oil temperature is 7-80% hot, pour it on minced garlic and add 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, 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. (
Pepper tenderloin
[Ingredients]: grass carp 1 strip (about1000g), 200g of Flammulina velutipes, 50g of scallion and 30g of pepper.
[Accessories]: 1 egg, 20g bean powder, 20g ginger.
[Seasoning/gravy]: 3g of refined salt, 5g of monosodium glutamate, 3g of chicken essence, 20g of cooking wine, 2g of pepper, salad oil 100g, and 200g of clear soup.
Exercise: 1 Grass carp is slaughtered, scaled, gilled, disembowelled, cleaned, boned and cut into fillets. Cut the onion and slice the ginger. Wash Flammulina velutipes, blanch it with 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 the fire, add 50g salad oil and heat it to 60% heat. Stir-fry ginger slices and scallion 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 until they are 90% ripe, and add monosodium glutamate.
3. Start another pot fire, put 50g salad oil and heat it to 70%. Stir-fry Chili peppers and pour them on the fish fillets.
Braised chin
Material: grass carp chin 6 pieces.
Accessories: 2 chopped green onion, 1 garlic sprout.
Exercise: 1) Wash chin, mince onion and slice garlic seedlings;
2) Heat a wok, add oil to fry shallots and garlic, add wine, soy sauce, vinegar, sugar and pepper, add water and boil for 8 minutes, then thicken, pour in sesame oil, and serve after garlic seedlings are enlarged.
Fish and rice soup
Ingredients: grass carp
Accessories: shrimp, mushrooms, cooked carrots, winter bamboo shoots, egg whites and 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 cutting into pieces, adding refined salt, cooking wine and water starch, cleaning shrimp, mushrooms, cooked radish and winter bamboo shoots, and cleaning coriander and cutting into pieces;
2. light the fire in the pot and pour in the original soup. After the pot is boiled, add shrimps, diced mushrooms, diced cooked radish and diced winter bamboo shoots, add Jiang Shui, salt and chicken essence, and then add diced fish and stir fry; Hook in water starch to make it thin, pour in egg white and scallion oil, take the pan, sprinkle with coriander powder and pepper and mix well.