Development of steamed material for crucian carp in perilla casserole
Steps of steaming crucian carp in perilla casserole
1. Prepare the ingredients and slaughter the crucian carp.
2. Perilla stems are placed on the plate.
3. Put a flower knife on each side of the crucian carp and put it on the perilla.
4. Put the sweet potato into the casserole and pour half a pot of water.
5. Put the fish in the steamer and put the steamer on the casserole.
6. Steam after the fire is boiled 15 minutes.
7. After steaming, there will be a lot of soup on the plate. Pour out the soup and remove the perilla stalks under the fish.
8. Shred green pepper, ginger and perilla.
9. Heat the oil pan, add shredded green pepper and shredded perilla, stir fry, add two spoonfuls of soy sauce and bring to a boil.
10. Pour it on the fish.
1 1. sprinkle some basil.
12. Eat while it's hot.
13. A very nutritious diet with cooked sweet potatoes.
Tips for steaming crucian carp in perilla casserole
Perilla frutescens is a commonly used Chinese medicine in China, but Japanese people use it to cook, especially to eat sashimi. In some areas of China, it is also used as a vegetable or tea. Perilla leaf, also known as Perilla leaf, has the functions of relieving exterior syndrome, dispelling cold, promoting qi circulation and regulating stomach, and is mainly used to treat common cold, cough, chest fullness, nausea and vomiting.
Perilla with seafood can remove the fishy smell and make seafood taste better.
Storage of crucian carp;
Stick the soaked paper on the fish's eyes, because there is a dead gland behind the fish's optic nerve, which will break after leaving the water. In this way, dead glands can be maintained for a period of time, thus prolonging the life of fish.
Dietary taboos of crucian carp
1. It is not advisable to eat more during a cold and fever.
2. Caviar has a high cholesterol content and is not suitable for the elderly, patients with hyperlipidemia and patients with high cholesterol.
Xiangke food
Carassius auratus+pork liver: Eating together has stimulating effect, and people with boils and fever should not eat it.
Crucian carp+mustard: cause edema.
Carassius auratus+pork tenderloin: qi stagnation.
Crucian carp+mustard: discomfort.
Crucian carp+yam: Eating together can cause abdominal pain, nausea, vomiting and other symptoms.
Crucian carp+black-bone chicken: poisoning.
Crucian carp+wax gourd: eat together to reduce nutritional value.
Crucian carp+pork chop: affecting the absorption of nutrients.
Carassius auratus+pork: Both of them have biochemical reaction, which is not conducive to health.
Crucian carp+pork chop: affecting the absorption of nutrients.
Carassius auratus+honey: it will be poisoned when eaten together, and it can be detoxified with black beans and licorice.
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