How do you cook grass carp to make it delicious? How to make the eel delicious

Ingredients for braised grass carp: 1 grass carp (about 1500 grams), bean paste, Sichuan pepper powder, dried chili, ginger, celery.

Seasoning: soy sauce, sugar, vinegar, chicken essence, starch.

Method: 1. Cut the grass carp into small pieces, add a small amount of minced ginger, salt and starch, and leave for 10 minutes.

2. Put an appropriate amount of oil in the pot, put the fish pieces into the pot and fry them until the appearance is golden brown, then remove them for later use. 3. Leave a little base oil in the pot, add minced ginger, garlic and dried chili peppers and stir-fry until fragrant, then add a tablespoon of bean paste and stir-fry until fragrant. 4. Then add the fried fish pieces and stir-fry.

Add a small amount of vinegar, a little more soy sauce than vinegar, a small amount of sugar, Sichuan pepper powder, and hot water just over the fish pieces. Cover over high heat and bring to a boil. 5. Stir-fry once halfway to avoid uneven flavor.

6. When the soup is almost ready, add the celery and chicken essence, and cook for a minute, and then it can be cooked.

A few words: 1. When handling the fish, first cut a knife horizontally at the head and tail of the fish, then press the head of the fish with a clean rag, and use the knife to cut the fish fillet into two pieces from the tail of the fish and along the fish bone. Then cut it into cubes.

This makes it easy to cut. 2. When frying fish, be sure to heat the pan with hot oil. Otherwise, it will stick to the pot.

3. Cook fish over high heat to make it easy to taste. Preparation of steamed grass carp with pickled cabbage Ingredients:

Grass carp steak, pickled cabbage, ginger, green onion, red pepper, pea sprouts, steamed fish with soy sauce, cooking wine, olive oil. Method:

1) Wash the grass carp steak and marinate with a little cooking wine for about 5 minutes; 2) Shred ginger and green onion, cut red pepper into rings, appropriate amount of pickled cabbage for later use; 3：

Spread the ginger shreds and green onions under the grass carp steak, evenly spread the snow cabbage on the grass carp steak, and decorate the red pepper rings, put them on the partition after the water boils, and steam them over high heat for 5-7 minutes; 4: When steaming the fish, take another pot of boiling water, add a few drops of oil and a little salt, put in the pea sprouts and blanch for half a minute, remove and drain the water; 5: Spread the pea seedlings on the bottom, spread the steamed grass carp steak on top, pour a little steamed fish soy sauce while it is hot, and then pour hot olive oil.

2: Pickled cabbage is pickled cabbage in bags, with salty and umami flavor, so the steamed fish soy sauce on the drizzle should be less, and the cabbage is sold in major supermarkets;

4: The blanched pea sprouts below can not only make the dish look good, but also have a more balanced nutrition.

Take a look at the recipe of grass carp golden needle soup Dishes and effects found from the meal network: home-cooked recipes Recipes for the elderly Beauty recipes Malnutrition recipes Process: Cooking grass carp head golden needle soup Ingredients: Ingredients: 500 grams of grass carp.

Excipients: daylily (dried) 25 grams.

Seasoning: 5 grams of ginger juice, 2 grams of tangerine peel, 50 grams of peanut oil, 6 grams of salt, 2 grams of monosodium glutamate, 15 grams of rice wine, 5 grams of vinegar.

The characteristics of the grass carp head golden needle soup: the soup is delicious and fragrant. Preparation of grass carp head golden needle soup:

1.Cut off the hard stems of dried enoki cabbage, wash them, and soak them in cold water until soft;

2.Wash the tangerine peel;

3.Fresh grass carp scales and gills, wash and chop pieces;

4.Heat a wok on the fire, pour in peanut oil to heat, add the head of the grass carp and fry slightly;

5.Put it in a casserole, add water, tangerine peel, ginger juice, refined salt, Shao wine, vinegar, and put it on a hot fire to boil;

6.Add the goldenrod and cook over medium heat for about 40 minutes until the grass carp heads are cooked soft;

7.Add monosodium glutamate to taste.

Steamed, the fish cooked in this way is very tender.

Ingredients: 1 eel, soy sauce, beef, green onion, ginger, garlic, cooked lard, meat broth, essence, sweet soy sauce, rice wine, pepper, monosodium glutamate, sesame oil.

Steps: Scrape off the fine scales of the eel, cut open the abdomen, remove the internal organs, remove the gills, and wash. The cross knife on both sides of the fish body is chopped, and the head of the fish is cut straight and continuous. Rub 20 grams of soy sauce all over the fish and marinate for 10 minutes. Finely chop beef, green onions, ginger and garlic.

Put the wok on a hot fire, pour in cooked lard, cook until it is 70% hot, fry the fish until golden brown on both sides, and drain the oil.

Turn on medium heat in a wok, pour in 30 grams of cooked lard, cook until it is hot, add green onions, ginger, garlic and minced beef to stir-fry until fragrant.

Add the consommé, refined salt, 30g soy sauce, sweet soy sauce, rice wine, pepper and fish, bring to a boil and reduce to low heat.

When the juice is dry, add monosodium glutamate, move to the pot with chili oil on high heat, turn the fish over, see that the juice is all dry, and put it on the plate.

Pour excess grease over the fish and drizzle with sesame oil.

The bream is delicious at home, especially the braised bream.

Ingredients: bream, green onion, ginger, garlic, chili, salt, light soy sauce, cooking wine, sugar, chicken essence, edible oil.

Steps: Step 1: Clean the bream and drain the water. Slice ginger and garlic.

Step 2: Put a little dry starch in a small dish, add salt, cooking wine, and light soy sauce and mix well to make starch juice.

Step 3: Touch the starch juice on both sides of the fish.

Step 4: Make a few diagonal cuts on the fish to make it more flavorful.

Step 5: Heat oil in a non-stick frying pan, add the processed fish, and fry on both sides.

Step 6: Add ginger and garlic slices and chili peppers and stir-fry until fragrant.

Step 7: Add salt, cooking wine, light soy sauce and simmer over low heat for one minute.

Step 8: Put in hot water, sugar, green onion knots, and water to half the height of the fish.

Step 9: Cook over medium-low heat, halfway back, finally remove the green onion knots, put the chopped green onions, add the chicken essence, and remove from the pot.

Bream is warm and sweet, not only delicious, but also extremely nutritious. It has the effects of replenishing deficiency, benefiting the spleen, nourishing blood, dispelling wind and strengthening the stomach; It can prevent diseases such as anemia, hypoglycemia, high blood pressure, and arteriosclerosis. It can be eaten by ordinary people, and it is more suitable for people with anemia, weakness and malnutrition.

Bream is rich in high-quality protein, unsaturated fatty acids, vitamin D, calcium, phosphorus and other substances, and has high nutritional value. In addition, bream also contains a lot of phosphorus and niacin, which can play a role in tonifying the brain and softening blood vessels. It is recorded in the "Compendium of Materia Medica":

Bream, delicious as cattle and sheep, can adjust the spleen and stomach to replenish the five organs.

You can make pan catfish.

Braised catfish, steamed catfish, etc. 1. Flat-pan catfish. Ingredients: catfish, green onion, ginger, garlic, Sichuan pepper, spices, bay leaves.

Nutmeg, chili pepper segments, pressure cooker sauce, Pixian bean paste.

Sweet noodles, bean paste, sugar.

Salt. Add an appropriate amount of oil to the pan, and when the oil is hot, put the green onion, ginger, and garlic into the pan. Add all kinds of sauces, stir-fry over low heat to bring out the flavor of the sauce, and add an appropriate amount of sugar and salt. Pour in hot water and cook the fish in a saucepan. <

1. Flat-pan catfish. Ingredients: catfish, green onion, ginger, garlic, Sichuan pepper, spices, bay leaves, nutmeg, chili pepper, Weidamei pressure cooker sauce, Pixian bean paste, green onion with road sweet noodles, bean paste, sugar, salt.

1. Add an appropriate amount of oil to the pot, and put the green onion, ginger and garlic into the frying pan after the oil is hot.

2. Add all kinds of sauce, stir-fry over low heat to bring out the flavor of the sauce, and add an appropriate amount of sugar and salt.

3. Pour in 500ml of hot water, spread the fish in a frying pan and cook, after the juice is reduced, sprinkle with chives.

2. Braised catfish. Ingredients: catfish, green and red peppers, onions, garlic, shallots.

Ginger. 1. Wash the catfish with water and put in cooking wine.

Salt, grasp and marinate for preparation.

2. Chop all the ginger, garlic, green and red peppers, onions, etc. and put them on a plate for later use.

<>4. Leave the bottom oil in the pot, add the crushed materials, stir-fry over low heat until fragrant, add water, salt, light soy sauce, oyster sauce and dark soy sauce, stir well, and bring to a boil over high heat.

5. After the soup boils, put the fried catfish into the pot and cook it, and add chopped green onions.

3. Steamed catfish. Ingredients: catfish, minced garlic, shredded green onion, shredded ginger, diced red pepper, shiitake mushrooms, salt, cooking wine, sugar, light soy sauce.

1. Cut the fish into cubes, marinate with salt for 20 minutes, rinse well.

2. Wipe the fish pieces with salt and cooking wine, sprinkle ginger, green onions, and mushrooms, and finally evenly sprinkle half a tablespoon of sugar, over medium-high heat, steam for 8 minutes after the water is boiled.

3. Pour out the steamed juice from the bowl, garnish with green onions, ginger, minced garlic and red pepper, and pour hot oil.

Ingredients: 250g of catfish.

Excipients: appropriate amount of salt, appropriate amount of ginger, appropriate amount of soy sauce, appropriate amount of Shao wine, appropriate amount of green onion.

How to prepare braised catfish:

1. Wash the fish and cut it into sections, drain the water, and marinate with an appropriate amount of salt.

2. Remove the oil from the pan and add the ginger slices.

3. Fry the fish on both sides.

4. Add soy sauce and Shao wine, add some boiling water and cover and cook.

5. Cook for about 4 minutes, reduce the juice and turn off the heat.

6. Put on a plate and sprinkle with chopped green onions.

1. The practice of scallion and fragrant catfish 1Put the cleaned fish scales into a pot of cold water, add two or three slices of ginger and a spoonful of cooking wine to remove the fishy smell. 2.

Reduce the heat to medium and bring the cold water to a boil, after the cold water boils, pour out the water, remove the catfish and put it on a plate. 3.Put the fish on a plate, then prepare a spoonful of soy sauce, a spoonful of vinegar, a small half spoon of salt, and a small half spoon of chicken essence prepared in advance, spread evenly on the fish, wipe both sides with seasonings on the inside and outside, and finally sprinkle chopped green onions on the fish.

4.Heat the oil, wait until the oil is fully hot, and slowly pour it over the fish, being careful not to splash the hot oil on yourself. 5.

When the oil is poured, a dish of green onion and fragrant catfish will come out of the pot. Second, the practice of braised catfish 1Wash the fish, cut it into small pieces and set aside.

2.Heat the oil, wait for the oil temperature to become 90% hot, put the fish pieces in the pan and fry on both sides until golden brown. 3.

After all the fish pieces are fried, put two pieces of ginger into the pot, pour an appropriate amount of cooking wine, then put a spoonful of dark soy sauce, a spoonful of light soy sauce, add an appropriate amount of sugar, add water to cover the fish pieces, cover the pot and simmer.

Three or four minutes. 4.When the juice is collected, it can be taken out of the pot, sprinkled with chopped green onions, and the fragrant braised catfish is ready. Catfish.

3. The practice of steaming catfish 1Remove the scales and clean the fish and marinate for 10 minutes in the sauce prepared with vinegar, soy sauce, salt and chicken essence. 2.

Put the marinated fish on a plate, sprinkle with shredded chili pepper and ginger, and steam it in a steamer over high heat. 3.Sprinkle celery and a little green onion on top of the fish, pour hot oil over the fish, and the aroma is overflowing, and a plate of fragrant steamed catfish is complete.

Fourth, the practice of fish balls 1Wash the fish and cut it into thin strips, then chop the chopped green onion and ginger into fine pieces and add to the fish. 2.

Marinate for 10 minutes with a small amount of salt, light soy sauce, cooking wine, monosodium glutamate, sugar, and pepper. 3.Then add sweet potato flour, you can also use sweet potato flour instead, keep kneading and kneading, so that the sweet potato flour and fish are fully mixed.

4.Put the mixed dough into a crisper bag, squeeze it into a cone, cut a small hole in the triangle below, and squeeze it to make a small fish ball. 5.

Heat the oil, fry the small fish balls until golden brown, put them in the refrigerator, and take them out when you want to eat them.

Preparation of braised flounder.

1.After thawing the flounder, scrape the scales on both sides and scrape off the black membrane in the cavity.

2.Rinse and dry the surface moisture and make three cuts on the back.

3.Turn over the dough and also cut three knives to facilitate marinating and flavoring.

4.Cut the green onions, ginger and garlic and prepare the red peppers.

5.Put the fish on a plate, add salt, cooking wine, some green onions, ginger shreds, rub on both sides a few times, and marinate for 30 minutes.

6.After marinating, remove the marinade, dry the water, and evenly stick some flour on both sides.

7.Heat the wok, rub the bottom of the pan with a piece of ginger, pour in an appropriate amount of oil, the amount of oil is larger than usual, and add the fish after the oil is warm.

8.Fry until one side changes color, then turn over and cook.

9.After frying on both sides, skim off the excess oil, leave the amount of oil in the pan like the usual stir-frying, add green onions, shredded ginger, and red pepper and stir-fry until fragrant.

10.Pour in the teriyaki soy sauce, sugar, salt, and some boiling water.

11.Bring to a boil, skim off the foam, cover and simmer for a few minutes. After opening the lid, use a spatula to pour some juice on the surface of the fish from time to time and continue to simmer for a few minutes.

12.Finally, collect the thick soup on high heat, put it on a plate, and tear the surface into shreds with green onion segments to decorate.

How do butterfly fish make delicious? Flounder is generally steamed and delicious. Put the dish fish.

Rinse. Put the cooking wine, green onion and ginger. Calculate.

Condiments. Pickled. An hour or so.

Put on the pot and steam again. After steaming. Grab some oil.

Put it on. Steamed fish soy sauce. Pour over the fish.

It's just good, it's especially delicious.

The method of flounder, the flounder is not steamed or fried, which is more delicious.

Bream is one of the main freshwater farmed fish in China, and its meat is tender and delicious, and many people like to eat it. So how can bream be delicious and simple? How do you cook bream to taste good? Let's take a look. , the efficacy and role of bream.

How to make bream delicious and simple

Ingredients: 1 bream, 2 3 tablespoons Lao Gan Ma, 1 tablespoon light soy sauce.

Excipients: a few shredded ginger, a small amount of salt, an appropriate amount of pepper, an appropriate amount of sugar, and half a tablespoon of cooking wine.

How do you make bream delicious? How do you cook bream to taste good?

Method: 1. Shred the ginger, remove the scales, gills and internal organs of the bream, and clean them;

2. Draw an oblique knife on the bream, rub the whole body with cooking wine and salt, and marinate for 15 minutes;

3. Heat the oil pan, wipe the bream dry and put it in the pot, fry it on both sides until golden brown, add shredded ginger, Lao Gan Ma, light soy sauce, pepper, sugar and water that is less than half of the fish, boil over high heat, turn to medium-low heat, and simmer for about 8 minutes;

4. After putting it on the plate, cut some chili rings and decorate it.

How do you cook bream to taste good?

The braised bream is delicious.

Material. How do you make bream delicious? How do you cook bream to taste good?

1 bream, 60 grams of minced pork, 4 shallots, 5 grams of ginger, 5 cloves of garlic, 1 2 green and red peppers, 2 tablespoons of bean paste, appropriate amount of vegetable oil, 100ml of broth or water, 1 teaspoon of dark soy sauce, 1 teaspoon of vinegar, 1 tablespoon of sugar, a little chicken essence.

Method:1. Cut the green onion into flowers and segments, slice the ginger and garlic, and dice the green and red peppers.

2. Wash the bream, tear off the black membrane in the belly, drain the water, and then wipe the water of the fish body with kitchen paper, and rub a small amount of salt on the fish. Rub the pot with ginger cubes, boil it in oil for six or seven years, and fry the bream.

3. Turn over and fry after one side is browned, the heat is medium, pay attention to frying and then turn over.

4. Push the bream on the side of the pot, add a little oil, add minced meat and fry it raw.

5. Add the bean paste and stir-fry until fragrant, then continue to add green onions, ginger and garlic and stir-fry slightly.

6. Add other seasonings in turn, turn to medium-low heat and cook for about 15 minutes, during which the fish body is properly turned to make it flavorful.

7. Put the fish on the fish plate and leave the juice on high heat to reduce the juice until thick.

8. Pour the juice over the fish and sprinkle with diced green and red peppers and chopped green onions.

, the efficacy and role of bream.

1.Lipid lowers blood pressure.

Bream can prevent diseases such as anemia, hypoglycemia, high blood pressure, and arteriosclerosis.

2.Nourish yin and replenish deficiency.

Bream has the ability to replenish deficiency, benefit essence and qi, moisten the lungs and kidneys, and is used for yin deficiency in the lungs and kidneys. It is suitable for long-term illness and weakness or fatigue. It is suitable for people with anemia, weakness, malnutrition, and do not want to eat.