How to make grass carp nutritious, how to make grass carp nutritious and delicious?

Material. 500g of grass carp, 1 green onion, 2 slices of ginger, 1 section of young ginger, 10g of red bell pepper, 10ml of cooking wine, 15ml of steamed fish soy sauce, 15ml of vegetable oil, a little salt.

Method. 1.Grass carp are washed and the scales and a layer of black membrane in the abdominal cavity of the fish are scraped.

2.Spread a layer of salt, cooking wine, and two slices of ginger on top of the fish.

3.Tender ginger, green onions, and red bell pepper cut into thin strips separately.

4.Soak it in clean water to get the shape of a natural roll area.

5.Bring the water to a boil over high heat, add the fish and steam over medium heat for 8 minutes.

6.When the fish is cooked, remove the ginger slices, drizzle with steamed fish soy sauce, and sprinkle with shredded green onions, ginger and red peppers.

7.Then heat the oil in a separate wok and heat the oil.

8.Drizzle over the fish and green onion and ginger shreds.

Steamed. Specific method: 1. A grass carp (about one catty) is split in half after cleaning.

2. Half a green bamboo shoot (about two taels) and cut into shreds.

3. A small piece of ginger, slice it, and chop a large piece of the little finger into a spoon.

4. Three green onions, cut into sections.

5. 2 tablespoons cooking wine.

6. 1 tablespoon sesame oil.

7. 2 tablespoons light soy sauce.

8. Salt to taste.

9. A coffee spoon of monosodium glutamate or chicken essence.

Method: 1. Spread ginger, green onion, cooking wine and salt with the fish body marinade for more than 15 minutes.

2. Add soup or water to the fish bowl and steam in a steamer for 15 minutes.

3. After taking it out, pour the soup from the fish bowl into the wok and bring to a boil.

4. Add shredded bamboo shoots and chicken essence and cook for 2 minutes.

5. Pour over the fish, add sesame oil and serve. If you like dipping sauce, add light soy sauce to the ginger paste. I don't dip this light and fresh fragrance :

You can steam it, you can also make fish slides, make fish slices into slices, use starch and egg white to make a paste, adjust the taste of the soup base according to your own taste, put some of your favorite vegetables, mushrooms, you can do it like Mao Xuewang Just replace the meat slices with fish fillets, you can also make sauerkraut fish with the kind of Sichuan sauerkraut that is sold in the supermarket You can also chop it into a puree and make a slippery shabu-shabu You can put it when making soup.

If you want to talk about nutrition, you can only steam or stew.

Grass carp is also known as grass carp, oil carp, grass carp, beluga whale, grass to (northeast), bastard, etc. It is known as the four major fish in China together with herring, bighead carp (fathead fish) and silver carp. Grass carp is widely distributed in the plains of China except Xinjiang and the Qinghai-Tibet Plateau.

Steamed grass carp

Ingredients: a grass carp, orange, white wine, green onions, green and red peppers, soy sauce.

Method. 1.Peel the oranges and soak them in water for 5 minutes to remove the bitter taste of the orange peel.

2.The grass carp is cleaned and the front is made with a cross knife, which can quickly absorb the flavor and steam it early.

3.Make a word knife on the reverse side, so that it is not easy to steam.

4.Rub salt into the belly of the fish.

5.Fish's'The surface is smeared with white wine, and the wine can take away the fishy smell when steaming.

6.Putting two green onions in the belly of the fish can remove the fishy fish and prevent the fish from deforming when steaming.

7.At this time, the orange peel is soaked, and a few slices of orange peel are placed in the belly of the fish.

8.Where the flower knife is made, also put a few slices of orange peel.

9.Put the fish on a plate, steam it on medium heat for 5 minutes, and then turn off the heat and simmer for 3 minutes.

10.Remove the steamed fish from the pan and pour out the juice inside. Sprinkle with shredded green and red peppers and green onions.

11.Pour an appropriate amount of hot oil on the surface of the green and red pepper shreds and green onions, so that the flavor of the green onions will come out.

12.Drizzle an appropriate amount of steamed fish soy sauce to taste, and you can move your chopsticks.

Grass carp stewed with tofu

Ingredients: 500 grams of tofu (south) and 1000 grams of grass carp.

Excipients: 10 grams of sand kernels and 25 grams of green garlic.

Seasoning: 25 grams of lard (refined), 20 grams of soy sauce, 15 grams of cooking wine, 5 grams of sesame oil.

Method. 1.Peel the bamboo shoots, wash them and cut them into hob pieces.

2.Heat a wok over a hot fire, add an appropriate amount of peanut oil, and when the oil is hot, put the winter bamboo shoots and shiitake mushrooms into the pan and stir-fry.

3.Then add an appropriate amount of soy sauce, vinegar, and salt and stir well, then add a little soup and bring to a boil.

4.Finally, thicken with wet starch and continue to sauté until the soup is thick.

Dry fried grass carp

Ingredients: grass carp and ginger slices.

Method. 1.The fish is chopped at the market, bought home, washed and salted for 30 minutes.

2.Heat the pot, heat the pan and pour a small amount of oil, put in the ginger slices, use chopsticks to hold the ginger slices and stick them to the bottom of the pot and the wall of the pot, and then take out the ginger slices.

3.Leave the oil in the pan, reduce the heat to high, and gently put the fish in the pan.

4.When you see that the surrounding area of the fish is slightly golden brown, hold the handle of the pot and shake the whole pan, and when you see that the fish can shake in the pot, turn it over on the other side and fry it, the method is the same as above.

Ingredients for Glutinous Fish:

Grass carp, ginger, onion and garlic, dried chili, appropriate amount of salt, appropriate amount of organic soy sauce, appropriate amount of chicken essence, appropriate amount of cooking wine, appropriate amount of five-spice powder.

Production process:1Cut grass carp into cubes. Slice ginger, shallots and garlic, marinate with all the seasonings, and freeze in the refrigerator for more than seven days.

2.I pickled it for ten days this time before I got it out. After thawing naturally, place the ingredients attached to the fish into a bowl for later use.

3.Fry the fish over low heat until golden brown.

4.Stir-fry the ingredients in another pot, add an appropriate amount of water to boil, put in the fish pieces, cover the pot, simmer for a minute or two, then spray a few drops of white vinegar to increase the fragrance, and get out of the pot! Sprinkle with chopped green onions!

Ingredients for boiled fish:

A grass carp, 20 grams of Sichuan pepper, 20 grams of rattan pepper, 700 grams of vegetable oil, 60 grams of dried red pepper, 2 tablespoons of white wine, 2 and a half tablespoons of salt. 10 slices of ginger. A section of green onion, 2 bay leaves, a section of cinnamon, and 2 star anise. Two handfuls of bean sprouts.

Production process:1Tidy up the grass carp and separate them in the middle.

2.Debone the fish and cut it into slices.

3.Put the fish fillets in a basin, add green onions, garlic slices, ginger slices, salt, and white wine, stir well, and marinate for half an hour.

4.Fish bones are cooked and set aside.

5.Fillet the fish boil in boiling water for about two minutes.

6.Heat the oil in a pan, add the bean sprouts, stir-fry until the bean sprouts are slightly soft, and then put them in a large bowl.

7.Place the boiled fish fillets and bones on top of the bean sprouts.

8.Heat the oil in a pan, add the chili peppers and various spices, and then fry them over a warm fire until fragrant.

9.After frying it, pour it into a large bowl and cook the fish fragrantly.

Use grass carp to make West Lake vinegar fish.

Eat it hot, otherwise it will stink.

Ingredients: 1 grass carp about 900 grams, 300 grams of ginger, 2 green onions, 1 teaspoon of wine, 3 tablespoons of sugar, 2 tablespoons of black vinegar, 2 tablespoons of soy sauce, pepper, corn starch and sesame oil.

Method: 1. Wash and cut the green onion into 2 parts. Half of the ginger is cracked, and half is shredded.

2. Cut the grass carp clean, cut it into two pieces from the fish belly (note that it cannot be cut off), put it into the pot, fill it with water, add 1 part of green onion, cracked ginger and wine, boil, simmer for 10 minutes over low heat, pick it up, put it in a dish, and filter the ginger shreds all over the fish body.

3. Heat the oil pan, add the green onion and stir-fry 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 bring to a boil, thicken with cornstarch water, then pour in scallion oil, pour it on the fish, and sprinkle with sesame oil.

Ingredients for stewed grass carp tofu.

500 grams of grass carp, 250 grams of tofu (south), 2 grams of green garlic, 50 grams of cooking wine, 2 grams of salt, 50 grams of soy sauce, 10 grams of white sugar, 10 grams of bean paste spicy sauce, 10 grams of green onions, 10 grams of ginger, 5 grams of monosodium glutamate, 150 grams of lard (refined).

Preparation of stewed grass carp tofu.

1. Cut the grass carp into pieces 33 mm long and 17 mm thick;

2. Cut the tofu into pieces of the same size;

3. Cut the green garlic into sections;

4. Put 50 grams of lard in the pot, put green onions, ginger and fish pieces after heating, then cook in cooking wine, cover and simmer slightly, add soy sauce and sugar to color the fish;

5. Add 250 grams of water, cook over high heat for one minute, and then add 400 grams of water;

6. After boiling, push in the tofu, lard and hot sauce, and cook over high heat for about 4 minutes;

7. When the soup is thick, pour in the lard, put it into the soup basin and sprinkle it with green garlic.

The effect of stewed grass carp tofu.

Although grass carp is ordinary, it is a health food that warms the stomach, calms the liver and dispels wind, and replenishes deficiency in warmth. In the autumn diet, you might as well buy more grass carp to eat, which is a cheap and beneficial food. Grass carp and tofu are eaten together, which has the effect of tonifying the stomach and diluting water and reducing swelling; It has a special effect on the growth of myocardium and children's bones, and can be used as a therapeutic dish for patients with coronary heart disease, high blood lipids, pediatric dysplasia, edema, tuberculosis, and postpartum low milk.

This delicious stewed grass carp tofu is a good match between tofu and grass carp, the taste is very good, and we eat this kind of food The taste is also very good, we can eat it often can effectively play a role in protecting the spleen and stomach, and can also help us to reduce swelling.

Grass carp winter melon soup.

Ingredients: 300 grams of grass carp, 400 grams of winter melon, coriander, green onion, ginger, garlic, peanut oil, cooking wine, clear soup, sesame oil, refined salt, monosodium glutamate.

1. Remove the scales, gills and internal organs of the fish, wash them, and draw cross-shaped knives on both sides. Peel and flesh the winter melon and cut it into cubes. Wash the parsley and cut into sections. Wash the green onion, ginger and garlic and cut into shreds.

2. Put the pot on the fire, pour in the peanut oil and heat it, fry the fish on both sides until it is slightly yellow, cook in the cooking wine, add the green onion, ginger and garlic shreds and stir-fry, add the clear soup and winter melon pieces, cook over low heat until the fish and melon are ripe and rotten, add refined salt, monosodium glutamate, coriander and sesame oil and push well.

Nutritional value of grass carp.

Grass carp has the effects of warming the stomach and liver, dispelling wind and phlegm, suppressing cough, etc., and is a health food that nourishes and warms the stomach. Grass carp also helps to improve blood circulation, which is a very good food for cardiovascular patients and can also play a good role in preventing tumors. For people who are weak and have a loss of appetite, grass carp meat is tender but not greasy, which can be appetizing and nourishing.

Grass carp is rich in unsaturated fatty acids, which are beneficial to blood circulation and are a good food for cardiovascular patients. Grass carp contains more unsaturated fatty acids and selenium, and regular consumption of grass carp can receive anti-aging, beauty and beauty effects, and also help to maintain body shape, help to enhance physical fitness, improve immunity, etc.

Grass carp does this and the whole family loves to eat it.

Self-created new dishes, the kind that can be done without **.

There are two kinds of black and white products, the white is called grass carp, and the black is called herring. Grass carp is the top grade of freshwater fish, in addition to rich in protein and fat, it also contains nucleic acid and zinc, which has the effect of enhancing physical fitness and delaying aging. Each 100 grams of grass carp meat contains grams of water, proteins, fat, calcium 36 mg, phosphorus 173 mg, iron mg, vitamin mg, vitamin mg, niacin mg, available calories 110 kcal.

Traditional Chinese medicine believes that silver carp has a sweet and warm taste and has the effect of warming the stomach and replenishing qi. Replenish Zhongqi: Those who are weak in constitution and lack of Zhongqi can often eat silver carp head to make soup.

Treatment of cough: cut silver carp into powder, add ginger and vinegar to cook. Treatment of edema:

1 silver carp, boiled with red adzuki beans.

1.Grass carp is rich in unsaturated fatty acids, which are beneficial to blood circulation and are a good food for cardiovascular patients.

2.Grass carp is rich in selenium, which has anti-aging and beauty effects when eaten regularly, and also has a certain prevention and treatment effect on tumors;

3.For people who are thin and have a loss of appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing.

How to braised grass carp: Preparation method 1 Remove the internal organs of the grass carp and clean it, cut it into the word " on the body of the fish, coat it with salt and marinate it for a while, wash and cut the green onion, ginger and garlic and cut it into minced pieces, wash the mushrooms and cut them into shreds, and cut the pork loin into shreds;

2 Put in a large amount of oil in the pot and light the fire, when the oil is 60% hot, put the whole fish into the pot and fry it until golden brown on both sides, remove and drain the oil;

3 Leave the remaining oil in the pot, pour in the minced green onion, ginger, minced garlic, shredded mushrooms and shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, cooking wine, pepper and sesame oil, simmer for a while, and then remove from the pot.

Steamed Fish Roll Ingredients: Grass carp accessories: Tempeh, steamed fish juice, egg white, corn starch, ginger, green onion, red pepper Method:

1. Cut the grass carp into the meat, cut it with a blade, use a little cornstarch, a protein, chicken powder, pepper, and marinate for more than half an hour.

2. Cut the ginger into thin strips, cut the green onion diagonally into fine pieces, cut the red pepper into small pieces, and chop the tempeh and two slices of ginger together for later use.

3. Roll each slice of fish into a roll, and put a little shredded ginger on each slice of fish roll.

4. Boil water in a pot and steam the fish on high heat for 3 minutes.

5. Put a little oil in another pot, stir-fry the tempeh, then put the red pepper grains, fry for a while, sprinkle a little cooking wine, put the steamed fish juice, a little water, sugar, pepper, beat a potato with a little cornstarch, then put shredded green onions, and pour it on the fish.

Tender Fish Fillet Soup" Ingredients: Grass carp accessories: coriander, angelica, ginger, cooking wine and other methods:

First, first fillet the fish into thin slices, chop the coriander, shred the ginger, cut the angelica into small pieces, and set aside.

Second, add a small amount of sugar, salt, and monosodium glutamate to the fish fillet and mix well with an appropriate amount of starch. Angelica (not too much, otherwise you won't be able to eat the fish) segment with an appropriate amount of water soaked.

3. Put an appropriate amount of water into the pot, pour in the angelica and ginger shreds and bring to a boil. After the water boils, slide in the fish fillets, and gently stir with chopsticks to prevent the fish fillets. 4. Boil the soup again for a moment until the fish fillets turn white and open and float, then add salt, monosodium glutamate, a small amount of cooking wine and pepper, turn off the heat, sprinkle in the chopped coriander, and remove from the pot.