The nutritional value of grass carp and the benefits of eating grass carp

　　nutritional analysis

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

　　2. Grass carp is rich in selenium. Regular consumption has anti-aging and beauty effects, and it also has certain preventive and curative effects on tumors.；

　　3. For those who are thin and have poor appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing.

　　Suitable crowd

　　It can be consumed by the general population, especially suitable for patients with fatigue, wind deficiency and headache, liver-yang hyperactivity, high blood pressure, headache, chronic malaria, and cardiovascular patients.

　　cooking instructions

　　1. It’s delicious without adding MSG when cooking.；

　　2. Fish gall is poisonous and cannot be eaten.；

　　3. Grass carp should be fresh, and the heat should not be too high when cooking to avoid boiling the fish into pieces.；

　　4. Grass carp and tofu are eaten together, which has the effects of nourishing the body, regulating stomach, diuresis and reducing swelling.； It has special effects on the growth of heart muscle and children's bones and can be used as coronary heart disease , higher blood lipids, stunted growth in children, edema, tuberculosis, Postpartum Therapeutic dishes for patients with lactosis and other diseases；

　　5. Among the people, steaming grass carp with fried dough sticks, eggs, and pepper can benefit the eyes and improve eyesight. It is suitable for elderly Warming and tonic for fitness.

　　Therapeutic effect

　　Grass carp is sweet in taste, warm in nature, non-toxic, and enters the liver and stomach meridians.；

　　It has the effects of warming the stomach, neutralizing and neutralizing liver yang, dispelling wind, treating paralysis, intercepting malaria, replenishing the intestines and improving eyesight.；

　　Mainly used to treat consumptive fatigue, headache due to wind deficiency, hyperactivity of liver yang, high blood pressure, headache, and chronic malaria.

　　Delicious Recipe Braised Grass Carp

　　Soft grass carp

　　Ingredients: grass carp

　　Accessories: Pork tenderloin, mushrooms

　　Seasonings: onions, ginger, garlic, salt, sugar, white wine, pepper, light soy sauce, wet starch, sesame oil, cooking oil

　　practice:

　　1. Remove the internal organs of grass carp, clean it, cut it into "well" characters, apply salt and marinate for a while, wash and mince the onion, ginger and garlic, wash and cut the mushrooms into shreds, and cut the pork tenderloin into shreds.；

　　2. Put a large amount of oil in the pan over high heat. When the oil is 60% hot, put the whole fish into the pan and fry until golden brown on both sides. Remove and drain the oil.；

　　3. Set the pot on fire and leave remaining oil in the pot. Pour in minced green onions, minced ginger, minced garlic, shredded mushrooms and shredded pork, stir-fry, add salt, chicken essence, sugar, grass carp, light soy sauce, pepper and sesame oil, simmer for a while, thicken the sauce and serve.

　　Features: Fresh color and strong flavor.

　　Note: During the process of cooking the fish, try to reduce the flipping as much as possible. To prevent the pot from burning, you can lift the pot and shake it gently so that the fish will not break easily.

　　Sweet and Sour Grass Carp

　　Ingredients: One piece of grass carp, egg 1, 3 tablespoons cooking wine (45ml), 2 tablespoons dry starch (30g), tomato 2 tablespoons soy sauce (30ml), 15g shredded ginger, 50g sugar, 3 tablespoons rice vinegar (45ml), 1 teaspoon salt (5g), 1 tablespoon wet starch)

　　practice:

　　1. Remove the head, scales and internal organs of grass carp, clean it, slice it from the middle along the back bone, remove the fish meat on both sides, and then cut it into thin pieces with a slanted blade. Add cooking wine and marinate for 20 minutes. Crack the eggs into a bowl, add dry starch, and beat into an egg paste.

　　2. Pour oil into the pot and heat it over medium heat until it is 70% hot. Coat the fish fillets evenly with egg batter, deep-fry until golden brown, take out and drain off the oil. Arrange on plate.

　　3. Leave a little oil in the pot, add shredded ginger and stir-fry for a few times. Add vinegar, soft sugar, tomato paste, salt and 40ml of water in sequence, stir for a few times, then add wet starch, stir in one direction with a shovel, and make a sweet and sour sauce.

　　4. Pour the prepared sweet and sour sauce quickly on the fried fish fillets.

　　grass carp tofu

　　Ingredients: One grass carp (about 500 grams), two pieces of tofu (about 250 grams), appropriate amounts of seasonings.

　　operate:

　　1. Remove scales from grass carp, wash internal organs, and cut into three sections.； Tofu cut into small cubes ； Cut 25 grams of green garlic into sections.

　　2. Heat 50 grams of chicken oil (or salad oil) in a wok, add fish segments and fry, then add cooking wine, soy sauce, sugar and chicken stock and cook. Simmer over low heat.

　　3. After the fish is fragrant, add the tofu cubes, bring to a boil over high heat, and simmer over low heat. After simmering for 5 minutes, when the tofu floats, add minced green garlic (or minced garlic), drizzle with chicken oil, and serve.

　　Soft grass carp

　　Ingredients/seasonings: 750 grams of grass carp or other freshwater fish, 150 grams of vermicelli (i.e. vermicelli), 1 tablespoon of wine, 2 tablespoons each of minced garlic, minced green onion, minced red pepper, and minced shrimp. Use 6 tablespoons of broth, 4 tablespoons of Zhenjiang vinegar, 3 tablespoons of sugar, 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of salt, and 1/3 teaspoon of pepper.

　　Production process:

　　1. Wash the middle part of the fish, cut it from the abdomen, and cut it into 2 large pieces. Cut each large piece with a diagonal knife 6 times to make 7 pieces (14 pieces in total).

　　2. Boil a pot of boiling water and blanch the soaked vermicelli for about 30 seconds. Take it out and drain it. Add a little oil and put it on the bottom of a large plate.

　　3. Add a little green onion, a little ginger and 1 teaspoon of salt to the boiling water that has been scalded with vermicelli. Bring to a boil and pour in 1 tablespoon of wine. Put all the fish fillets in and blanch over medium heat for about 1 minute. When cooked, drain and place on top of the vermicelli.

　　4. Heat a pot, use 3 tablespoons of oil to stir-fry the mixed seasonings (minced garlic and other minced garlic are also mixed in, and put into the pot together). When it boils, pour 1 tablespoon of hot oil and quickly pour it on the fish fillets.