The practice of clear soup grass carp fillet, the practice of clear soup grass carp fillet is homely

Cooking steps:1Peel and slice the winter melon, cook it with boiling water and make the base.

2.Take six prawns (Antarctic white shrimp I use), peel out the anchovy shrimp (keep the tail), open the back to remove the sand tendons, absorb the water with permanent paper, add egg white, starch and salt and mix well.

3.Wash and dissect the fish, remove the backbone and belly spines, and take the back meat into fillets (the skin can be left or not), and pulp it in the same way as the shrimp, and then put it in the refrigerator for about an hour.

4.Boil a pot of water, put in ginger slices and green onions, add a little cooking wine and salt, cook for 5 minutes, remove the green onions and ginger, and blanch the fish slices first: put the fish slices one by one, push them lightly, pick them up with a colander after the color is white, and spread them on the winter melon slices; Blanch the shrimp until the tail is curled, then pick it up and place it on a plate.

Then add a little white pepper and chicken essence to the consommé to taste, sprinkle some shallots, and pour onto the plate. A plate of clear soup fillets is complete.

This dish is very fresh and very delicious, first of all, the fish must be fresh, and then it can be boiled.

The dried method of fish fillets in Qing Dynasty soup is to cook the fish in hot pot ingredients, cut the fish into slices, stir-fry them with green onions, ginger and garlic, and we will leave in a while.

Clean the grass carp with vinegar and water, then put oil, ginger and garlic in the pot, add water to boil, put the meat and fish in it and stew for a while!

In terms of the method of Qingdao grass carp fillet, if you fry a slice, it is to cut the grass carp first and then put it there to cook.

It's the same as the boiled fish, except you don't have to add the ingredients for the boiled fish, and then you can make the consommé, and you can add some vegetables or something like that.

Slice the grass carp and then stew it in water, you can add an appropriate amount of sauerkraut or your favorite vegetables.

The method of clear soup grass carp fillet is to say, well, our grass carp must be fishy and add more green onions.

There are many ways to make clear soup grass carp fillets delicious, and the best way is to boil them in soup, which can better achieve the effect of preserving nutrients and making them more delicious.

In fact, you can put the grass carp slices into slices and put them in the pot to stew, or put the whole fish in and stew them, and the taste is very beautiful.

It is to cut the fish into slices, put it in a pot, add some water and simmer.

The method of clear soup grass carp fillet is a complete collection of direct search on the Internet, and there should be such a practice.

Now let's talk about the method: main ingredient 3 servings 500 grams of grass carp seasoning 5 grams of cooking wine, a little salad oil, 4 grams of salt, 8 grams of vinegar, 1 section of green onion, 5 grams of ginger, 5 grams of garlic.

1.Remove the internal organs of the fish, remove the tail fin, and wash it.

2.Prepare the condiments.

3.Cut off the grass carp and marinate it with salt.

4.Put a little oil in a pan and stir-fry with condiments.

5.Put in the grass carp segment, stir-fry it, then add an appropriate amount of water, simmer it over low heat, stew out the white liquid, and finally add vinegar and salt to taste.

Nutritional benefits: This dish is high in protein, low in fat and low in cholesterol.

Cooking tips : Putting an appropriate amount of soy sauce can increase the color, I forgot, so the stewed fish is very light in color The vinegar must be put in when it is almost out of the pan.

Opinion: Fresh fish, tender, delicious, low fat, high protein, if eaten regularly, can beautify the skin and strengthen the brain; Shiitake mushrooms, fungus, and tofu are good health products, and good ingredients are scientifically matched to improve the quality of life and add nutrients to the body.

Ingredients: 1000 grams of grass carp.

Excipients: 25 grams of coriander.

Seasoning: 8 grams of salt shallots.

15 grams of ginger 10 grams of garlic (white skin) 5 grams of cooking wine.

20g pepper.

2 grams, 15 grams of white vinegar, 2 grams of sesame oil.

1. Remove the scales, internal organs and gills of grass carp and wash them;

2. Draw a chessboard knife on the back of the fish, blanch it and set it aside;

3. After the oil is hot, stir-fry the green onion, ginger and minced garlic, put the clear soup, cooking wine and pepper to boil;

4. Put the fish in the pot, then change the heat to simmer for 10 minutes;

5. Add shredded green onions, coriander segments, and white vinegar, and serve on a plate;

6. Add sesame oil to the pot, heat it and pour it on the fish.

1 kg of grass carp meat, perilla leaves.

1 prick, a few garlic slices, a few ginger slices, a few green onions, 1 star anise, oil, soy sauce, salt to taste.

Method.. 1.Wash the grass carp and cut it into pieces (I asked the seller to cut it for me, and I can use it when I go home), wash the perilla leaves and green onions, and peel the garlic.

2.Fry the fish lightly in oil to prevent it from spreading out while it is simmering, and then serve it on a plate.

3.Heat the oil in a pan, put the garlic, ginger slices and star anise down in the pot, burst it, then add an appropriate amount of water, and put the grass carp down in the pot.

4.Add a pinch of salt and soy sauce and simmer for about 15 to 20 minutes, turning the fish in between.

5.Finally, add the perilla leaves and green onion strips, cover the pot, and after two or three minutes, you can start the plate.

1 kg of fresh grass carp, 1 can of Yellow River beer, starch, salt, sugar, black pepper, green onion, red pepper, tomato paste, dark soy sauce, appropriate amount of water. 1 piece of kitchen paper.

Method.. 1. Wash the grass carp, carefully remove the black membrane in the belly of the fish, and extract the fishy tendons on both sides of the fish.

2. Evenly cut a few times on both sides of the fish body.

3. Wrap the fish in kitchen paper and absorb the water on the surface.

4. Put it on a plate, sprinkle with dry starch and spread evenly. Take a bowl and add salt, sugar, black pepper, green onion, red pepper, dark soy sauce and water and stir well.

5. Pour oil into a hot pan, low heat, when it is hot, fry the fish on both sides on low heat, this process can not be rushed.

6. After frying, pour the seasoned sauce into the fish pot. Bring to a boil over medium heat and add some tomato sauce to the fish. Time: 5 minutes.

7. Pour in beer and simmer for 10 minutes. Once out of the pan, sprinkle with some coriander.

Ingredients: 1 grass carp.

Ingredients: green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate, cooking oil.

Sichuan peppercorns, large ingredients.

Method.. 1. Wash the fish, remove the internal organs, cut off the head of the fish, pat the back of the fish, take out the fishing line, hit the knife and cut into sections;

2. Cut the green onion into sections and slice the ginger;

3. Mix the chopped green onion, ginger, garlic, soy sauce, cooking wine, vinegar, salt, monosodium glutamate and Sichuan pepper with water to make a bowl of juice;

4. Put the oil on the wok and wait for the pan to be hot, add the ingredients and stir-fry until fragrant, put the fish into the pan and fry it, and pour in the prepared bowl juice;

5. After the pot is boiled, simmer over low heat for 25 to 30 minutes to thicken the soup.

Folk grass carp is steamed with fritters, eggs and pepper, which can benefit the eyes and eyes, and is suitable for the elderly to warm up and fitness. Let me share with you a complete list of grass carp soup recipes.

First, the practice of milk white fish soup

Material. Choose 1 fresh fish with sweet meat, 1 box of tender tofu, 3 slices of ginger, 2 shallots, 2 cloves of garlic, 1 tablespoon of wine, 1 teaspoon of vinegar, 2 large soup bowls of water, salt and pepper to taste.

Method.. 1. After the fish is scaled and viscerated, wash it, scratch a few knives on the fish, fry it in an oil pan until golden brown, and drain the oil.

2. Cut the shallots into sections, keep the green onions, and cut the tofu into small cubes.

3. Heat a little oil in a pot and stir-fry ginger, garlic and green onion until fragrant.

4. Pour in 2 large bowls of water and bring to a boil, put the fish and vinegar into the pot, cover the pot and boil over high heat for 15 minutes.

5. Turn the fish over and roll for another 10 minutes.

6. Add tofu and seasoning, if you like the aroma of wine, you can add an appropriate amount of Shaoxing wine and sprinkle it with shallots.

Tips. The trick to cooking a milky fish soup is to add some vinegar to the soup, as well as fried fish. Moreover, the meat of the fish after frying does not spread easily.

Second, the practice of grass carp winter melon soup

Material. 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, and monosodium glutamate.

Method.. 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.

Efficacy. Diuretic, clear away heat and detoxify, quench thirst and reduce swelling, skin care and fat reduction.

3. The practice of fish soup for thin lower abdomen

Material. Ingredients: 4 taels of water celery, 1 crucian carp, 5 money for making incense, 5 money for fragrant sand kernels, 3 money for Huaishan, 3 money for citrus chess pieces (bought in a Chinese medicine store).

Method.. 1. The crucian carp is fried in oil first;

2. Then add water to the pot with other ingredients, add until the ingredients are full, and simmer for 2 hours.

Fourth, the practice of grass carp loofah soup

Recipes Introduction.

The grass carp meat is tender but not greasy, appetizing and nourishing. Grass carp is rich in selenium, and regular consumption has anti-aging and beauty effects. Moreover, it also has a certain prevention and treatment effect on tumors.

Grass carp and loofah can be eaten together to calm the liver and dispel wind, and is suitable for hypertension. Grass carp and fungus eat together, which can promote blood circulation and protect the cardiovascular system.

Material. 500 grams of grass carp, 300 grams of loofah, a little fungus, oil, green onions, ginger and garlic, cooking wine, salt, and chicken essence.

Method.. 1. Chop the fish into pieces and marinate with salt for 15 minutes, peel and cut the loofah, and cut the green onions, ginger and garlic.

2. Fry the fish in hot oil and serve out slightly yellow on both sides.

3. Stir-fry shallots, ginger and garlic in another pot with hot oil, add loofah and fungus and stir-fry for 2 minutes.

4. Put 3 bowls of water in a pot, bring to a boil, add the fish pieces, and cook for about 3 minutes.

5. Add salt and chicken essence to taste.

Here's how to do it. Per 100 grams of grass carp soup, the nutritional content of calories is 598 kJ, protein grams and fat grams.

Ingredients: 600g grass carp, carrots, shiitake mushrooms, green onions, shallots, ginger, coriander, salt, pepper, cooking wine.

Steps: 1. Slice the carrots, mushrooms, ginger and green onions;

2. Wash the grass carp and cut 4 knives on both sides of the fish body;

3. Add shallots to squeeze out the scallion juice, mix ginger slices and 2 tablespoons of cooking wine and marinate for 10 minutes;

4. Heat the oil to 7 hot, add the grass carp and fry for 2 minutes, turn over and continue to fry for 2 minutes after setting;

5. Add ginger slices, green onions, and water to boil, simmer over low heat until the fish broth turns white, add 1 tablespoon of salt and 1 gram of pepper;

6. Add carrots and shiitake mushrooms and cook for 6 minutes;

7. Sprinkle with coriander.

Grass carp boiled fish fillet method:1.Clean 1 grass carp, slice into fish fillets, and wash the bean sprouts for later use.

2.Add a pinch of salt, white pepper, starch, cooking wine, egg whites, stir well and marinate for 20 minutes.

3.Cut the dried red pepper into sections, chop the green onion, cut 1 piece of ginger into ginger slices, and chop the garlic into minced garlic.

4.Pour an appropriate amount of oil into the pot, after heating, stir-fry 2 spoons of Pixian bean paste to make red oil, and then pour in sesame pepper, dried red pepper, minced green onion, ginger slices and minced garlic and stir-fry until fragrant.

5.Cook in cooking wine, light soy sauce and salt, then heat the water and bring to a boil.

6.After the water boils, add the bean sprouts, turn to low heat, add the fish fillets, turn on medium-high heat and cook until discolored, turn off the heat.

7.Top with dried red peppers, sesame peppers, white sesame seeds, and chives.

8.Heat the oil in a separate pan and pour the oil over the fillet.

Step 1: Prepare a fresh grass carp, use a knife to cut the belly of the fish, remove the internal organs in the stomach after scratching, and then use a knife to scrape off the black skin in the belly of the fish, then clean it with water, put the grass carp on the board after cleaning, and then chop off the fish head, then use a knife to cut the fish in the middle, cut the fish bones and put them in a bowl, and then use a knife to cut the fish obliquely into slices, cut it and put it in a bowl, put a spoonful of salt in the bowl, put a spoonful of pepper, beat an egg and put the egg white into the bowl, and then stir wellThen put a spoonful of cornstarch in a bowl, continue to stir and marinate well.

Step 2: Put a spoonful of salt and a spoonful of cooking wine in the bowl of fish bones, then stir evenly with chopsticks to remove the smell and set aside, then cut the ginger into minced ginger, crush the garlic and then chop it into minced garlic, cut it and put it in a small dish for later use.

Step 3: Put an appropriate amount of cooking oil in the pot, heat the oil on high heat, heat the oil in the pan with minced ginger and garlic, stir-fry to make the fragrance, then put fish bones in the pot, stir-fry, put a piece of hot pot base in the pot, put a spoonful of bean paste in the pot, stir-fry the red oil, and then pour an appropriate amount of water into the pot, put a spoonful of salt, put a spoonful of chicken essence, put a spoonful of sugar, put a spoonful of light soy sauce, put a spoonful of oyster sauce, cook for three minutes on high heat, remove and put it in a bowl for later use.

Step 4: Heat the soup left in the pot, put in the marinated fish fillets after heating, then boil over high heat for five minutes, put it in a bowl with fish bones, then sprinkle a little minced garlic, put a little chopped green onion, put a little peppercorn, put a few dried chili peppers, and then sprinkle a little sesame seeds, and then prepare another pot, put an appropriate amount of cooking oil in the pot, turn on the high heat to heat the oil, and pour it on the boiled fish fillet after the oil is hot, so that it is OK.

Apple grass carp soup.

Ingredients for apple grass carp soup.

The main ingredients are grass carp, apple, longan, peanut oil, salt, minced ginger and broth.

Preparation of apple grass carp soup.

1. Clean up the grass carp and cut it into pieces; Wash, peel, cored and diced apples; Wash the longan and set aside.

2. Pour peanut oil into the net pot, stir-fry the ginger until fragrant, fry the grass carp slightly, pour in the broth, add salt, and then add apples and longan until cooked.

The efficacy and function of apple grass carp soup.

Apple grass carp soup, the soup has a strong apple flavor, sweet and sour, very appetizing, grass carp meat is tender but not greasy, can also be appetizing, nourishing. Nutritional value: rich in protein, B vitamins, vitamin C, sucrose, reducing sugar, protein, fat, phosphorus, iron, potassium and copper.

Apples have the effects of detoxification, quenching thirst, clearing away heat and annoyance, strengthening the stomach and eliminating appetite and preventing colds. Grass carp has the effect of appetizing and nourishing, flattening the liver, protecting the eyes and eyes, promoting blood circulation, and can also moisturize the ** Oh, such a soup can replenish qi and blood, and can also strengthen the spleen and stomach.