How to stew grass carp delicious and simple, how to stew grass carp delicious and simple?

Ingredients: a grass carp, half a cabbage, a handful of vermicelli, and an appropriate amount of bean bubbles.

Excipients: appropriate amount of salad oil, 1 green onion, appropriate amount of ginger slices, appropriate amount of red pepper, appropriate amount of cooking wine, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of thirteen spices, appropriate amount of chicken essence.

1. Remove the gills and internal organs of the grass carp, wash it and cut it into two sections.

2. Prepare green onions, ginger slices, and red peppers.

3. Break the cabbage into small pieces and wash the vermicelli.

4. Prepare the bean bubbles.

5. Heat the green onions, ginger and red peppers in a frying pan until fragrant, add cooking wine and soy sauce.

6. Put the fish and green onions.

7. Add an appropriate amount of water and thirteen incense.

8. Put cabbage and bean bubbles and add salt.

9. Then put the vermicelli.

10. Add chicken essence after the vermicelli is stewed until soft.

11. Finally, add coriander.

12. The finished product is as follows.

Steamed grass carp: Preparation method: wash the freshly processed fish, wipe off the water, rub 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.

Peculiarity. This dish pays attention to the heat, is light and palatable, and has a unique flavor.

Technology critical. Accurate timing and firepower. The firepower is small, the time is not enough, the fish is fishy and undercooked; The fish meat is seriously dehydrated and the meat is old because of the high firepower or overtime.

Braised grass carp. Ingredients: grass carp.

Excipients: pork loin, shiitake mushrooms.

Seasoning: green onion, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, edible oil.

Method: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.

Ingredients: 1000 grams of grass carp, 1 piece of tofu.

Seasoning: 2 slices of ginger, 3 coriander, 3 grams of salt, 40 ml of vegetable oil, appropriate amount of water.

Steps: 1. Prepare the ingredients: cut the tofu into small pieces and remove the scales from the fish pieces.

2. Put cooking oil in a wok, then put the tail of the fish, and fry the fish pieces on both sides over low heat.

3. Boil water in a soup pot.

4. Put the fried fish pieces into the boiling water.

5. Add ginger slices, cover and cook over medium-low heat for 10 minutes.

6. Add tofu cubes and cook for 10 minutes.

7. Finally, add salt to taste and sprinkle with coriander.

Ingredients: 1 grass carp.

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

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 the 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.

Grass carp is rich in unsaturated fatty acids, which are beneficial to blood circulation and are a good food for cardiovascular patients. Grass carp is rich in selenium, and regular consumption has anti-aging, beauty effects, and also has a certain prevention and treatment effect on tumors. 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.

The delicious and simple home-cooked grass carp stew is made as follows:Tools Raw Ingredients: grass carp, green onion, ginger, garlic, corn starch, dried red pepper, salt, cooking oil, coriander, knives, pots, plates, etc.

1. Wash a grass carp and cut it into sections.

2. Wipe off the water on it and stain it with cornstarch on both sides.

3. Heat the pan and pour the oil, and fry the fish on both sides slightly.

4. Prepare green onions, ginger and garlic, dry red, spicy and stuffy coarse peppers and star anise.

5. After the fish is fried on both sides, pour the green onions, ginger, garlic, star anise, and dried chili peppers into the stool.

6. Add warm or hot water and slightly finish the fish.

7. Start simmering over high heat and add salt to taste.

8. Sprinkle with coriander and turn off the heat.

In fact, it is very simple to tease the pure pie, you put the oil into the pot, heat it to the pants to serve three percent (that is, about 90 degrees, by feeling the mountain He Jue) and then put in the cut ginger slices, and green onions, flat to fragrant and then put in the washed fish, fry it in oil, turn it over casually, remember not to take too long! The total time of the two turnovers should not exceed 3 minutes! Then add water, add some salt, chicken essence, monosodium glutamate and sugar!

Remember, measure for yourself!

Ingredients: 1 silver carp, green onion, ginger, garlic, oil.

Method:1Slice green onions, ginger and garlic and set aside. Jujube keys.

2.A silver carp, remove the internal organs, clean it, and cut it into three pieces.

3.Add oil to the pan.

4.When the oil Qihuai Qi is hot, stir-fry the shallots, ginger and garlic slices, remember not to put them all on, and leave a little for later use.

5.Carefully place the tarpon in a pan and fry it slightly on both sides.

6.Pour water into the pot, cover the fish, then sprinkle the remaining green onions, ginger and garlic slices, and simmer over medium heat for 40 minutes.

Share the practice of a green pepper grass carp piece, cut the grass carp into pieces and beat a chicken and eggs, put some light soy sauce cooking wine to marinate for ten minutes to accompany Chong Heng Jian, prepare some green peppers, put the marinated fish pieces sticky cornstarch in the pot and fry them, put in the green peppers after frying, adjust the flavor and stir-fry it.

Stewed grass carp, home-cooked method, delicious Hengzhi and delicious in the middle of the oak.

The draft hungry fish key filial piety is returned with sauce, and the more you eat, the more cautious you want to eat.

Teach you grass and Huai Shenyu to read and respect, delicious and obviously no way.