Grass carp with bean curd

Practice of grass carp with bean curd

Raw materials for making grass carp with bean curd:

1 grass carp (about 750g); 100g bean curd; 10g cooked soybean; 1 green pepper; 2 chives; 1 small piece of ginger; 8 cloves of garlic;

Ingredients for making grass carp with bean curd:

30 g edible oil, 1 tsp sesame oil (3 G), 1 tsp cooking wine (3 G), 1 tsp pepper (3 G), 1 tsp bean paste (3 G), 1 tsp vinegar (3 G), 2 tsp refined salt (6 g), 1 tsp sugar (3 G), 1 tsp monosodium glutamate (3 G)

Processing steps of bean grass carp:

1. After the grass carp is slaughtered, take the fish meat and slice it into thick slices; split the head of the fish; clean the scallion and cut the scallion; remove the pedicels and seeds of the green pepper and cut into sections; clean and slice the ginger;

2. Heat the oil in the pot, add onion and ginger, cook cooking wine, add fish head and bone, add water and boil them into fish soup;

3. Heat the pan with a little oil, add green pepper, bean paste and garlic, stir fry until fragrant, add fish soup, cooking wine, sugar, vinegar, pepper, monosodium glutamate and salt, and bring to a boil;

4. Add the bean curd and cook it to taste. Take it out and pour it into the basin. Then put the fish fillets into the soup and cook them well. Take it out and cover it on the bean curd. Sprinkle soybeans and scallions in the middle;

5. Pour a little cooking oil into the pot, heat it, pour it on the fish fillets, and pour it with sesame oil.

The characteristics of grass carp are as follows

Spicy and delicious, smooth and tender.

Attention should be paid to when making grass carp with bean curd

It's not easy to cook tofu brain too long, so as not to affect the taste. Bean curd is bean curd.

Grass carp with bean curd

1 grass carp (about 750g), 100g bean curd, 10g cooked soybean, 1 green pepper, 2 chives, 1 small piece of ginger and 8 cloves of garlic

Food materials

30g edible oil, 1tsp sesame oil, 1tsp cooking wine, 1tsp pepper, 1tsp bean paste, 1tsp vinegar, 2tsp refined salt, 1tsp sugar and 1tsp monosodium glutamate

Production method

1. After the grass carp is slaughtered, take the fish meat and slice it into thick slices; split the head of the fish; clean the scallion and cut the scallion; remove the pedicels and seeds of the green pepper and cut into sections; clean and slice the ginger;

2. Heat the oil in the pot, add onion and ginger, cook cooking wine, add fish head and bone, add water and boil them into fish soup;

3. Heat the pan with a little oil, add green pepper, bean paste and garlic, stir fry until fragrant, add fish soup, cooking wine, sugar, vinegar, pepper, monosodium glutamate and salt, and bring to a boil;

4. Add the bean curd and cook it to taste. Take it out and pour it into the basin. Then put the fish fillets into the soup and cook them well. Take it out and cover it on the bean curd. Sprinkle soybeans and scallions in the middle;

5. Pour a little cooking oil into the pot, heat it, pour it on the fish fillets, and pour it with sesame oil.

Characteristics of dishes

Spicy and delicious, smooth and tender.

The chef knows everything

The cooking time of bean curd should not be too long, so as not to affect the taste. Bean curd is bean curd.

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