How to cook grass carp with daylily, can grass carp boil daylily

After removing the intestines of the grass carp bought, wash it and chop a small piece of it, and marinate it with salt for 30 minutes.

Wash and chop the ginger and shallots.

Soak the dried daylily in water until soft, remove and drain.

After the wok is washed, heat the pan and add oil, add ginger and shallots and fry until fragrant.

After the ginger and shallots are fried until fragrant, put the marinated fish, put them down one by one, fry them until they are golden brown on both sides, and then put them on a plate. Do not pour the oil for frying the fish.

Fry the shallots and dried chili peppers in the oil after frying the fish until fragrant.

Dried chili peppers can be put or not, recently on the fire so did not put dry chili peppers, like to eat spicy pro, in this step to add dried chili peppers to fry the fragrance).

Then add the daylily and add a little salt to stir-fry until fragrant.

Stir-fry until fragrant and pour in the fried fish. Add a small bowl of hot water and cook over high heat until the water is dry, then pour in cornstarch water and mix well. Note: Flip the fish once in the middle after pouring it down, but don't stir it around, turn it gently so that the fish doesn't break.

Cornstarch water: It is two salted spoons of cornstarch and steamed fish soy sauce and water, if you feel that the color is too light, you can add a few drops of old soy sauce) The finished product.

Preparation of braised fish with daylily.

Wash the fish, cut it into pieces, add salt, oil, cooking wine, light soy sauce and marinate for 8 minutes;

Wash the daylily, soak it in warm water until soft, remove and drain the water;

Heat the pan, pour the oil, fry the fish pieces over low heat, add a little ginger; Flip the other side and continue to fry until the second side is slightly yellow;

There is still oil in the pan of the frying pan fish, put the daylily and fry five ripe;

Add the fried fish pieces, add a little water, release the soy sauce, and simmer over low heat;

Add salt and stir-fry evenly to reduce the juice. PS: The fish is not flipped many times and is easy to break.

Materials. Ingredients.

600 grams of fish.

100 grams of daylily.

Accessories. Peanut oil.

5 ml. Salt.

5 grams. Light soy sauce.

5 ml. Wine.

1 ml. Ginger.

3 grams. Preparation of braised fish with daylily.

Wash the fish, cut it into pieces, add salt, oil, cooking wine, light soy sauce and marinate for 8 minutes;

Wash the daylily, soak it in warm water until soft, remove and drain the water;

Heat the pan, pour the oil, fry the fish pieces over low heat, add a little ginger; Flip the other side and continue to fry until the second side is slightly yellow;

There is still oil in the pan of the frying pan fish, put the daylily and fry five ripe;

Add the fried fish pieces, add a little water, release the soy sauce, and simmer over low heat;

Add salt and stir-fry evenly to reduce the juice. PS: The fish is not flipped many times and is easy to break.

Cooking skills. 1.Dried daylily is easy to soak in warm water in winter;

2.Fry the fish over low heat, and flip it once in the middle;

3.Fish are not suitable for multiple flips.

Summary. The flower of daylily has the effect of strengthening the stomach, breastfeeding and replenishing blood, and the lactating women who have insufficient milk secretion can eat it, which can play the role of passing through the milk and milking; The root has the effect of diuresis and swelling, and can be used for **edema, which is not good for urination; The leaf has the effect of calming the nerves, and can ** neurasthenia, insomnia, body weakness and edema. It is customary to use the roots of various daylilies in medicine without distinction, and only the buds of daylilies are used for food.

Daylily has a good brain-strengthening and anti-aging effect, because it is rich in lecithin, which is a component of many cells in the body, especially brain cells, which plays an important role in enhancing and improving brain function, and can remove deposits in the arteries, and has special curative effects on symptoms such as inattention, memory loss, and cerebral artery blockage, so people call it "brain-strengthening vegetables".

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Grass carp boiled daylily can be <>

Aliases: grass carp, bastard, grass carp, grass bale fish, grass root fish, grass green, white grass carp Contraindications: Patients with arteriosclerosis should not eat.

Suitable for people: It can be eaten by the general population. Patients with coronary heart disease, high blood lipids, pediatric dysplasia, patients with hand fluid edema, pulmonary bridge potato hypernucleus, and postpartum patients with less breast sensitivity are suitable for consumption.

Grass carp should not be eaten in large quantities, and eating too much can easily induce various sores and scabies. ）

Xiangke grass carp + donkey meat: cause cardiovascular and cerebrovascular diseases.

It is best not to eat too much daylily with crude fiber things such as digging and patting sweet potatoes, which is easy to have diarrhea. Don't eat too much with hot stuff such as fritters, which are prone to phlegm and heat. Daylily and goose meat are eaten together, which damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, daylily should not be eaten with soft-shelled turtle, Zhengxian carp, soybean milk, and tea.

The flower of daylily has the effect of strengthening the stomach, breastfeeding and replenishing blood, and the lactating women who have insufficient milk secretion can eat it, which can play the role of passing through the milk and milking; The root is beneficial to contain spine urine and reduce swelling, and can be used for **edema, which is not good for urination; The leaf has the effect of calming the nerves, can ** neurasthenia, upset and insomnia, talk about travel body weakness and edema. It is customary to use the roots of various daylilies in medicine without distinction, and only the buds of daylilies are used for food. Daylily has a good brain-strengthening and anti-aging effect, because it is rich in lecithin, which is a component of many cells in the body, especially brain cells, which plays an important role in enhancing and improving brain function, and can remove wild deposits in the arteries, and has a special effect on symptoms such as inattention, memory loss, and cerebral artery blockage, so people call it "brain vegetables".

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Grass carp boiled yellow flower Yusen vegetables can be <>

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Ingredients: 1 grass carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of green onion, appropriate amount of ginger, 1 chili pepper, 1 head of garlic.

1. Scrape off the scales of the grass carp, take out the intestines and wash them, scrape off the black membrane, cut them into small sections, and pull off the tendons.

2. Put ginger slices in the oil pan, heat a little salt, put in the fish pieces, fry until golden on both sides, don't be in a hurry to turn over the fried fish, fry in place, easily turn over without sticking skin.

3. After frying the fish, add cooking wine, dark soy sauce and salt.

4. Add uncovered water.

5. Bring to a boil over high heat, add garlic, continue to cook with chili peppers, turn over halfway or pour the soup with a spoon.

6. Cook until there is not much left of the soup, sprinkle the chopped green onion out of the pot.

7. The finished product is shown in the figure below.

How to make steamed grass carp: wash the freshly processed fish, wipe off the water, wipe the fish inside and out with 6 grams of salt, and sprinkle some monosodium glutamate and cooking wine on the fish body, put green onions and ginger in the belly of the fish, and steam it in a steamer for about 8 minutes to cook. Drizzle with sesame oil and place the coriander on the head and tail of the fish or on both sides of the belly and back of the fish.

Preparation of braised grass carp:

Ingredients: grass carp. Excipients: pork loin, shiitake mushroom Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil.

Cooking process:1Remove the internal organs of the grass carp and clean it, cut it into the word "well" 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 into minced pieces, wash and cut the mushrooms into shreds, and cut the pork loin into shreds;

2.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.Sit in the pot and light the fire, leave the remaining oil in the pot, pour in the minced green onion, minced ginger, minced garlic, shredded mushrooms, shredded meat and stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper, sesame oil, simmer for a while, and then thicken the pot.

Braised paddling method:

Ingredients: 500 grams of grass carp tail, 5 grams of shredded green garlic, sugar and starch, 50 grams of soy sauce, 4 grams of ginger, 2 grams of sesame oil, pepper and wine, 3 grams of refined salt and 80 grams of oil.

Cooking process: Wash the grass carp tails, cut them into 4 small sections, marinate them in soy sauce and sugar for 3 minutes and set aside; Put oil in the pot to heat, put in green onions, ginger and pickled fish, quickly turn the fish over, boil the fish with wine and sugar until the fish is cooked, add water with starch, pour the thickening from the periphery of the pot, and then pour some sesame oil to start the pot, and sprinkle the green garlic shreds on the top after serving. Add sugar to a pan and cook until the fish is cooked, then add starch and water.

Home-cooked grass carp.

1.Preparation of materials.

Ingredients for home-cooked grass carp:

1 grass carp (about 500 grams).

Appropriate amount of green onion, ginger and garlic.

Bean paste, cooking wine, light soy sauce, dark soy sauce, sugar, salt, chicken essence to taste.

Appropriate amount of water. 2.Steps:

The steps are as follows:

Remove the scales and wash the grass carp and cut into 1-2 cm thick slices.

Finely chop the green onion, ginger and garlic, heat the pan with cold oil, and stir-fry the green onion, ginger and garlic until fragrant.

Add the bean paste and stir-fry the red oil, add a small amount of cooking wine to the suffocating aroma.

Add an appropriate amount of water, add grass carp fillets, add light soy sauce, dark soy sauce, sugar, salt, and chicken essence to taste.

Bring to a boil over high heat, turn to low heat and simmer for 10 minutes.

3.Tips for cooking grass carp.

Here are some tips for roasting grass carp:

When slicing grass carp, it should be cut diagonally, so that the acacia can increase the taste of grass carp.

Grass carp should be soaked in cold water to remove the fishy smell. If you have enough time, you can also add ingredients such as ginger, cooking wine, vinegar, etc., and soak for 30 minutes or more.

When boiling grass carp, it is necessary to boil it over high heat first, and then turn to low heat and simmer slowly, otherwise grass carp is easy to rot.

Grass carp is easy to absorb the flavor of the seasoning, so it should be moderate when seasoning.

4.A delicious match for home-style cherry blossom roasted grass carp.

Home-cooked grass carp can be paired with the following delicious ingredients:

Tofu: Grass carp is cooked with tofu, and the tofu absorbs the flavor of the grass carp and makes the texture more tender.

Potatoes: Potatoes and grass carp are cooked together, which is delicious and rich, and can also increase the nutritional value of grass carp.

Eggplant: Eggplant and grass carp are boiled together, and the softness of the eggplant and the tenderness of the grass carp complement each other.

5.Summary.

Home-cooked grass carp is a simple and delicious home-cooked dish with a tender taste, a rich flavor and rich nutrition. In the production process, it is necessary to pay attention to the steps of slicing, soaking and boiling grass carp in order to make a delicious grass carp dish. With different ingredients, it can present different tastes and flavors, and enrich the nutritional value of grass carp.

You can try to make it at home and enjoy a delicious grass carp dish.

Braised yellow croaker Ingredients.

Yellow croaker, green onion, ginger and garlic, cooking wine, aged vinegar, sugar, soy sauce, Sichuan pepper, seasoning, chicken essence.

Method 1) Fresh yellow croaker, remove the internal organs.

2) Put the green onion, ginger and garlic slices into a bowl, then put in an appropriate amount of cooking wine, aged vinegar, sugar, soy sauce, and make a seasoning bowl for later use.

3) Heat the pot, put the oil first, when the oil temperature is hot, put in the peppercorns, spices, and fry until fragrant.

4) Pour the prepared seasoning into the pot, add an appropriate amount of boiling water, and put the fish into the pot, so that the water is just over the fish.

5) Add salt, cover the pot, bring to a boil over high heat, and simmer for 10 minutes. Seeing that there is a little soup in the pot, reduce the juice on high heat and add a little chicken essence.

Tip: Garnish with a dash of coriander.

Ingredients: Yellow croaker ingredients: shredded green onion, ginger slices, garlic slices, seasoning, noodle sauce, sugar, soy sauce, peanut oil, cooking wine, monosodium glutamate, oyster sauce.

Method] 1 Yellow croaker clean.

2 Stir-fry the green onion, ginger and garlic, stir-fry the noodle sauce until fragrant, add the fish and fry it, and add the soup to taste.

3 Bring to a boil and simmer until a little soup remains.

4 Quickly reduce the juice and serve on a plate.

Chop the fish into small pieces (each piece is larger than a walnut, not too small, too small and the finished product will come out too broken).

2.Mix the batter (add a little flour, a little cornstarch, one to two eggs, add water and stir. If it's too numb.

Annoying, just flour paste is also made).

3.Wrap the fish pieces in batter and fry them in an oil pan (more oil, fry them all once, and then go through the oil and silver guess.)

color, which makes the finished product bright in color).

4.Put the fried fish pieces in a medium-sized bowl, and put a grain of Sichuan pepper, a green onion, two slices of ginger, and a little more on top.

Point and pour the pre-cooked broth with salt and cooking wine, and the amount of soup is a little shorter than the edge of the bowl (if there is no broth, use the ingredients.

Wine. Salt. Soy sauce with a little seasoning water is fine). Finally, put it in the steamer and steam for about an hour and a half, if it is high.

Press the cooker, just 40 minutes.

5.After steaming, take it out, pick up the peppercorns and other ingredients, and put them upside down into the bowl, and it's done.

Features: Very soft, and the paste wrapped in the trapped fish is particularly delicious.