The method of grass carp is simple and delicious, and how to make grass carp is delicious and simple

The method of grass carp is simple and delicious, and the method is as follows:Ingredients: 1 grass carp, 1 green onion, ginger, 1 coriander.

Excipients: 1 tablespoon steamed fish soy sauce, 1 gram of salt, 1 tablespoon of light soy sauce, 5 grams of soybean salad oil.

1. Remove the scales, internal organs, and gills of the grass carp, and then clean it.

2. Cut the grass carp into sections, put it on a plate, add light soy sauce and salt for 10 minutes.

3. Cut the green onion into shreds, and the ginger into shreds.

4. Put the grass carp into a steamer with boiling water, steam for 9 minutes, and pour out the fish broth.

5. Put the steamed grass carp with shredded green onions, shredded ginger and steamed fish soy sauce, pour the boiled oil on the grass carp, and put coriander.

Spicy boiled fish.

Ingredients: Grass carp is alive; Scallions; Ginger; Garlic; dried red peppers; hemp pepper; Aniseed; Cinnamon; bay leaves; Pixian bean paste; soybean sprouts; Celery; Egg white; Starch; pepper;

Method Fresh grass carp to scale, gills and abdomen, the black membrane in the abdomen must be thoroughly cleaned, cut longitudinally from the back of the fish with a sharp knife, remove the middle backbone, cut the good fish meat obliquely with a knife into uniform thick fish fillets, chop the backbone and fish head for later use.

Mix the fillets with cooking wine, salt, light soy sauce and pepper, then add starch and egg whites and marinate for 20 minutes.

Bring water to a boil, blanch the soybean sprouts until they are cooked through, remove and drain the water and spread on the bottom of the pot.

Stir-fry the celery with a little oil until it breaks and spreads on top of the soybean sprouts.

Stir-fry star anise, sesame pepper, red pepper, bay leaf, cinnamon, green onion, ginger and garlic, add two spoons of Pixian bean paste and stir-fry the red oil.

Add hot water, bring the fish heads and bones to a boil, continue to simmer for 10 to 20 minutes, add cooking wine, light soy sauce, sugar and salt to taste.

Pick the marinated fish fillets into the pot one by one, gently spread them, and after boiling over high heat, pour the fish and soup into the pot where the vegetables are laid.

In another oil pot, add most of the dried red pepper segments and sesame peppers, fry them slowly over low heat to bring out the spicy fragrance, pour them into the fish bowl while they are hot, and sprinkle with coriander.

How to make grass carp delicious.

Preparation of ingredients. 1 grass carp, ginger, garlic, coriander, light soy sauce and monosodium glutamate.

Methodological steps. 1. Scrape off the black things in the body of the grass carp bought, cut the coriander into medium and long sections, take the appropriate size of the ginger and cut it into thin strips, cut the ginger in the remaining corners into thin slices for later use, and cut the garlic into cubes.

2. Heat the pot, it should be very hot, take out the shrimp oil and ginger slices and throw them away.

3. Dry the grass carp and fry it in the pot, fry it for a while, see that the oil bubble under the fish is much less, push the shovel slightly, turn it over, and when the other side is also golden, pour in half a bowl of water, then add light soy sauce, ginger shreds, garlic, cover and simmer until the juice is collected.

4. After simmering, add coriander and monosodium glutamate, and gently turn evenly, so that the delicious and delicious braised grass carp is ready.

Precautions. 1. Ginger oil can also help prevent sticking.

2. Don't push the fried fish before it is golden brown.

How to make grass carp delicious and simple.

Preparation of ingredients. 1 grass carp, appropriate amount of oil.

Steps. 1. Put a little oil in the pot, over high heat, put the fish in and fry it slightly, turn it over and fry it for 1 minute, it doesn't matter if the fish skin is rotten.

2. Add warm water that can cover the fish and bring to a boil over high heat.

3. After boiling for a while, there will be a milky white color, skim off all the foam.

4. Simmer over low heat, wait for the soup to thicken, and cook on high heat for about 10 minutes if time is pressing.

Tip 1: Nutrients can only be released after fish is fried at high temperatures, but no matter how good the fish soup is, most of the nutrients such as protein are still in the fish, so it is best to eat the fish with the fish soup, so as to maximize the absorption of nutrients.

2. When skimming the foam, it is also skimmed along with the oil for frying the fish, so the fish soup is really milky and beautiful like milk, and then you can use it to cook noodles and so on.

3. It is very delicious without MSG when cooking.

4. Fish gallbladder is poisonous and cannot be eaten.

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

Nutritional value of grass carp.

1. Rich in protein, with the ability to maintain potassium and sodium balance; Eliminates edema. Lowers blood pressure, which is beneficial for growth and development.

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

3. Rich in phosphorus, it has the ability to form bones and teeth, promote growth and repair of body tissues and organs, supply energy and vitality, and participate in the regulation of acid-base balance.

4. Rich in copper, copper is an indispensable micronutrient for human health, which has an important impact on the development and function of blood, central nervous system and immune system, hair, bone tissue, brain, liver, heart and other internal organs.

Answer materials: grass carp, green onion, salt, ginger, garlic, dried chili, star anise, coriander, white vinegar, cooking wine, starch 1, prepare green onion, ginger, garlic, star anise, dried chili. Cut the grass carp into cubes, wash it, remove the internal organs, absorb the water, pour in a little cooking wine, and dip the starch on both sides for later use.

2. Heat the pan with cold oil, add the ginger shreds and stir-fry until fragrant, turn to medium-low heat, add the fish pieces and fry until golden brown on both sides, add the green onions, garlic, star anise and dried chilies.

3. Stir-fry several times, pour in an appropriate amount of hot or warm water, slightly cover the fish, add an appropriate amount of white vinegar, turn the pot to low heat on high heat, put an appropriate amount of salt, and simmer for about 10 minutes.

4. Finally, sprinkle the coriander and remove from the pan.

1.Prepare a grass carp, wash and chop into small pieces, dice ginger and garlic, cut green pepper into cubes, and shallots.

2.Chop the fish pieces, add half a bottle of beer, two spoons of salt, stir and wash repeatedly, wash out the sticky feeling, and then rinse with water, the purpose of this step is to wash away the fishy smell (the fillets of boiled fish are also cleaned in this way, not fishy at all) This step is very important!

3.Clean the fish and control the moisture, put a spoonful of salt, two spoons of light soy sauce, two spoons of cooking wine, put some ginger, garlic and pepper, two tablespoons of cornstarch and mix evenly, marinate for more than 5 minutes;

4.Heat the oil in the pan, put the marinated fish down with chopsticks and fry them one by one, until golden brown and remove them.

5.Leave the bottom oil in the pot, add ginger and garlic, a spoonful of watercress and stir-fry until fragrant, pour in the fried fish pieces, turn the spoon a few times, then add half a can of beer, a small half bowl of water, light soy sauce, dark soy sauce and an appropriate amount of sugar and vinegar, cover and simmer for a few minutes.

6.When the water in the pot is about half less, add green peppers, add a little celery to enhance the flavor, millet spicy, add a little water starch and cook for another two minutes, and collect the juice again to get out of the pot.

Method 1: Spicy grass carp Prepare the ingredients as follows: 1 grass carp, 30 grams of mustard, 1 piece of ginger, 3 cloves of garlic, 1 tablespoon of bean paste, 1 tablespoon of light soy sauce, 2 teaspoons of salt, 1 tablespoon of oyster sauce, 1 tablespoon of white vinegar, a little water starch, 1 shallot, 2 tablespoons of cooking wine

Ginger is patted flat and chopped, garlic is patted and chopped, and then the grass carp is cleaned up, put knife flowers on both sides, then poured cooking wine and smeared evenly, and then coated with salt, smeared evenly, slightly dried water, and then boiled with oil, and then put the grass carp in the pot and fried until the surface is browned. Leave the bottom oil in the pot, then put the minced garlic, ginger, and mustard into the pot, stir-fry over low heat until fragrant, then add 1 tablespoon of bean paste, stir-fry the red oil over low heat, then add 2 large bowls of water, add 1 teaspoon of salt, add 2 tablespoons of light soy sauce, add 1 tablespoon of oyster sauce, add 1 tablespoon of white vinegar, boil over high heat, and then put the grass carp into the pot, after boiling over high heat, turn to medium heat and cook for 5 minutes, pour in a little water starch after 5 minutes, gently push the grass carp while collecting the juice, and wait until the soup is thick, you can get out of the pot, and finally sprinkle with chopped green onions! Method 2:

The ingredients for stewed grass carp are as follows: 1 grass carp, appropriate amount of salt, cooking wine, 1 shallot, 1 coriander, 1 tablespoon light soy sauce, 1 tablespoon of cooking wine, and 1 tablespoon of white vinegar The specific method is as follows: wash the grass carp, then cut it into pieces about 2 cm wide from the back, do not cut off the fish maw, connect it, sprinkle cooking wine and salt on the surface of the grass carp, and spread evenly.