At home, how to cook delicious braised grass carp?

Introduction: As a parent, you need to strictly control yourself, or follow the eating habits and not choose too much to eat some meat. You can't just eat too many vegetables, so the most important thing is the combination of meat and vegetables, and everyone has a lot of understanding about braised grass carp.

Then some women at home may choose to write about how to make braised grass carp by consulting relevant information. Then it is a very good choice both in terms of color and taste, and at this time you can catch the child's stomach well. At the same time, it can also allow children to relax their mood in their leisure time, and it is also a very good choice to eat a delicious food.

The selection of materials is first of all the selection of materials need grass carp, green onions, ginger, garlic, cooking wine, beer, corn starch, sugar, light soy sauce, oyster sauce, etc., if you like to eat spicy, you can also choose to add some chili pepper or pepper. In this way, the flavor can be adjusted well, because the braised fish itself is more in line with everyone's taste in terms of taste. Therefore, it is necessary to strictly control the overall requirements in order to bring out the unique taste.

The first step is to prepare the grass carp, then process, cut it into pieces, and then add shredded ginger or cooking wine to marinate. Pour in the cornstarch and place it evenly, first you need to put oil in the pan. Then fry the oil until ripe, then add a piece and fry until golden brown.

Then add some soup, then choose the right amount of light soy sauce and some aged vinegar to boil.

The grasp of the heat needs to be strictly controlled, and the fried fish pieces should be fired on low heat for 10 minutes when they are cooked, and then the fish pieces should not be turned over during the firing process. When the soup is almost ready, you can put in some coriander and millet pepper, and cook for a minute or two to get out of the pot. Visually, it is very good, and it is charred on the outside and tender on the inside, which is very delicious.

Clean the fish, then change the knife, put it in a pot and fry it, pour in the stock and soy sauce, and after the water in the pot is boiled, add a small amount of vinegar and cook for 5 minutes.

After the grass carp is cleaned, marinate it with soy sauce and salt for half an hour, then heat the oil, put in the dried peppercorns and dried chili peppers, fry the fragrance, add the green onion and garlic and then put in the grass carp, add some water, and cook for about half an hour.

The first thing is to buy a grass carp, and then after washing the grass carp, cut some small openings on the surface, and then get out of the pot, add green onions, ginger, garlic, peppercorns, spices, star anise, after bursting the fragrance, add an appropriate amount of water, and then put the fish in and add salt, chicken essence, oyster sauce, monosodium glutamate, light soy sauce, cover the lid and stew for 40 minutes.

Ingredients: grass carp (1000g), ginger, garlic seeds, chili pepper, celery.

Method: Prepare the ingredients, drain the fish mukuan, add ginger, garlic seeds, Chaotian pepper, salt, soy sauce, cooking wine, vinegar and marinate for about 30 minutes. Heat the oil in the pan, turn the pan to spread the oil in the pan, put the fish pieces into the pan, fry them over medium heat, turn the pan so that the oil is evenly distributed, and do not shovel the fish pieces.

Fry the fish until it is slightly yellow, then turn it over and fry the other side. Fry on both sides, pour in the condiments for the freshly marinated fish, fry it slightly, pour in half a bowl of water, cover the pot and simmer for about 3 minutes. Add the celery stalks, stir gently, add the celery leaves, a small amount of salt, soy sauce, monosodium glutamate, collect the juice to taste, put it on a plate and remove it from the pot, and pour the soup on top of the fish.

Tip: Marinate the fish before frying it to taste. Put more oil when frying, it will not stick to the pan easily. Turn the pot often and don't flip the fish, otherwise the fish will fall apart easily. Don't boil too much when collecting the juice, and leave some soup for more flavor.

If you want to make grass carp high-end, it is nothing more than two aspects, one is to make the taste exquisite, and the other is to look good. <>

It is actually very troublesome to make a braised grass carp with both color and flavor. First of all, the selection of grass carp is very particular, generally braised fish, are the selection of fish that can not be too fat or too thin, so that the taste is good, and it can not be too big, preferably about three catties. I usually like to fry the whole piece, if I don't like it, you can cut it into pieces, but not too small, because it is difficult to fry and form, and the meat may rot when fried.

Then is the first step of boiling fish, first of all, the fish should be marinated, add ginger, onions, garlic and cooking wine, give it a massage to grasp evenly, about half an hour to marinate, this step is mainly to remove the fish, so that the follow-up is more flavorful, if there is really no time, at least to marinate for ten minutes, after marinating, what needs to be carried out is to fry the fish, this step needs to adjust the batter, I generally use starch on the line, pour oil into the pot, and when the oil is warm, put the battered fish in it If it is a cut fish, fry it for about a minute, If it's whole, fry it for about two minutes. If you want to eat crispy fish, you can fry it again, try to turn the fish as little as possible during the period, avoid not forming, don't let the fish cool after taking it out, hurry up to prepare the sauce while it's hot, this step is related to whether the fish is delicious in the end, if the sauce is good, I will put soy sauce oyster sauce, green onion ginger, monosodium glutamate, a few ordinary things are very delicious, if you want to eat sour, you can directly put tomatoes, put the sauce into the pot first, and then put the fried fish in, and collect the juice over high heat to make it taste enough. <>

After the fish is done, you can take a delicate plate to load, the plate is also a skill, put the fish in the middle of the plate, put carrots and cauliflower around, so that a perfect braised grass carp is ready, it will look very high-end, not lost in the hotel at all, the most important thing is that the price and cost are very low.

First clean the fish, then heat the oil in the pot, put in the ginger slices and fry until golden, put the fish in a good shape and fry it in the pan, but don't push it, and then use a spoon to scoop up the hot oil to pour the other side of the fish, and wait for the fish to be completely set, add light soy sauce, ginger shreds and garlic, and then put some water, extremely fresh and oyster sauce, cover the lid, boil for a while, wait for the soup to be almost finished, add coriander and monosodium glutamate, gently flip, and wait until the soup is evenly ready to eat.

Personally, I feel that when making braised grass carp, you can add some ingredients to the fish, or you can make it in a different way, and you can also use other things to decorate it.

First of all, the grass carp is cleaned, then put in cooking wine, green onions, ginger marinate for about ten minutes, heat oil in a pot, put in a small amount of rock sugar, put in grass carp, and after coloring, put in bean paste, soybean paste, green onion, ginger, garlic, dark soy sauce, light soy sauce, oyster sauce, tofu milk, star anise, white sugar, salt and other seasonings, simmer for about 30 minutes.

Wash the grass carp and cut it into pieces, put the ingredients in, cover the lid and marinate for about 5 hours, take out the ginger shreds and green onions, and put them in a clean small bowl for later use; Put an appropriate amount of rapeseed oil in the pot, when it is hot, put the fish pieces wrapped in starch into the pot in turn, fry them until golden brown on both sides, take a clean plate and put them in, and use the remaining oil in the pot to bake the shredded ginger and green onion in the small bowl until golden brown. Pour in an appropriate amount of boiling water, then put in the fish pieces in turn, turn off the heat when the soup is almost dry, remove from the pot and put on a plate, so that it is ready.

First of all, the grass carp should be cleaned, then the corresponding ingredients should be prepared, the oil should be boiled, the green onions, ginger and garlic should be added, and then the grass carp should be fried, and after frying until golden brown, some water should be added. Then add some light soy sauce, then add shredded ginger and garlic to simmer for a while, then add some coriander, so it's okay, and it's also very advanced.