Protein (104.67g);

Fat (75.75g);

Carbohydrate (21.22g);

Dietary fiber (2.23 g);

Vitamin A (104.60 μ g);

Carotene (137.50 μ g);

Thiamine (0. 10 mg);

Riboflavin (0.45 mg);

Nicotinic acid (19.59 mg);

Vitamin C (3.90 mg);

Vitamin E (252 1.09 mg);

Calcium (122.38 mg);

Phosphorus (909.30 mg);

Sodium (245 1.42 mg);

Magnesium (166.63 mg);

Iron (8.77 mg);

Zinc (2.93 mg);

Selenium (67. 10 μ g);

Copper (0.2 1 mg);

Manganese (0.73 mg);

Potassium (1945.08 mg);

Vitamin B6 (0.58 mg);

Pantothenic acid (0.04 mg);

Folic acid (82. 10 μ g);

Cholesterol (339.40 mg);

Fried fish and celery is the most popular dish, which is cheap and helpful for digestion. There are so many dishes in a small restaurant that fried fish and celery should also be counted as a dish. There are also many home-cooked dishes that are often eaten. Today, I will introduce you to the method of frying fish and celery. Are you lazy? That's not important. Lazy people can learn to cook. If you want to know how to cook fried fish and celery, come to the home-cooked recipes in the catering industry. I will teach you some appetizing home cooking every day. How to cook them is simple. You can understand it at a glance, and you can find more home cooking.

Cuisine and its efficacy: Shandong cuisine

Production material of fried fish celery: Ingredients: 500g of whole fish. 50 grams of fat pork, 25 grams of minced chicken, 25 grams of minced cooked ham, 25 grams of minced mushrooms, and 0/00 gram of minced celery. Egg white 25g) salt 5g, Shaoxing wine 15g, starch 50g, broth 100g, cooked lard 150g, onion 15g, ginger 15g, garlic 10g, Shaoxing.

Fried fish celery features: bright color, delicious fish and oil-wrapped sauce. Teach you how to cook fried fish and celery. Wash the fish, with the skin facing down, cut patterns on the fish every 0.5 cm horizontally and vertically with a straight knife, and cut them into inclined knife blocks with a width of 1.5 cm and a length of 3.5 cm for later use. Chop pork fat into fine mud, put it in a bowl, add egg white, salt, Shaoxing wine, wet starch, ham powder, mushroom powder and celery powder, then add fish pieces and mix well to make "fish celery". Put clear soup, wet starch, Shaoxing wine and refined salt into a bowl and stir into sauce. Add the cooked lard to the wok, and when it is heated to 60% (about 132℃), put the pieces of "fish celery" into the wok, fry until it is light yellow and cooked, and take out and drain the oil. Leave a little oil in the wok, and add onion, ginger and minced garlic. After frying, pour in the prepared juice, push the fish celery into the juice, turn it over and serve.