The practice of fish belly
material
450g of fresh carp belly, and 0/50g of broccoli/kloc.
25g of fresh straw mushroom.
condiment
8g of minced onion and ginger, green and red pepper slices10g.
5 grams of rose wine and 800 grams of salad oil.
5 grams of salt and 5 grams of monosodium glutamate.
working methods
1 First of all, we need to break the prepared carp belly with the tip of a knife, and then exhaust the air inside for later use.
2. Rinse the fish belly with water, soak it in rose wine and 300 grams of water for 20 minutes, take it out and cut it into 3 grams of diamond pieces.
3, put salad oil in the pot, burn to 30% heat, then dip in the fish belly and fry for 5 minutes, then remove the oil control; Cut the broccoli into 5g pieces, simmer in boiling water for 2 minutes, and then take it out; Wash straw mushrooms, remove pedicels and cut into diamond-shaped pieces the size of fish bellies. Simmer in boiling water for 2 minutes.
4. Then add the right amount of oil to the pot. When the oil is 70% hot, add chopped green onion and Jiang Mo and stir-fry until fragrant. Then add fish maw, straw mushroom and green pepper slices and stir-fry for 2 minutes.
5. Place the fried fish belly in a circle and cover it with broccoli.
skill
Production key
1, the fish belly must be thoroughly ventilated, otherwise it will always float on it if it is soaked in water.
2. When the fish belly is put into the pot and fried with low fire, the heat must be small, otherwise the fish belly will have color.
Shredded chicken and fish maw
material
Fish maw, chicken breast, vegetables.
Salt, cooking wine, chicken essence.
working methods
1. First, clean the prepared fish maw, then cut it into large pieces, then shred the chicken breast and size it with egg white and starch for later use.
2. Blanch the fish belly in water.
3. Put the shredded chicken into warm oil and lubricate.
4. Stir-fry onion and ginger, add fish maw, shredded chicken, broth, salt and cooking wine, simmer for 5 minutes, add chicken essence and water starch to thicken.
5. The dishes are flying, stir-fry them.
Brief introduction to the formula of beauty and nutrition fish tripe soup
Beauty, nutrition and tonic
material
Half a catty of lean meat, 6 mushrooms, 2 shallots, 2 eggs, 3 dried worms, 1 piece of ginger, chicken essence and salt.
working methods
1, fry the eggs first. Dry sand worms are baked in the microwave oven for three seconds.
2. Cut the eggs, lean meat, mushrooms and shallots into strips for later use.
3. Drain the fish belly with boiling water.
4. After the water boils, put all the materials into the soup pot. After fifteen minutes, add chicken essence, salt and onion, and drop a few drops of sesame oil to serve.
skill
There are two kinds of fish maw with soaked hair, one is oily hair and the other is watery hair. I send it with water. First, soak the fish belly in clear water for several hours, wash it, put it in a stew pot, add cold water to boil it, and then remove it from the fire. After cooling, burn it two or three times a day. Take it out after two days and soak it in clear water for later use. When soaking fish bellies, avoid touching the boiled water of shrimps and crabs, so as not to be contaminated with peculiar smell.
Nutritional value of fish belly
Fish maw has high nutritional value and is rich in protein and fat. The main nutrients are viscous colloid, high-grade protein and polysaccharide. Fish maw can be used to treat furuncle, swelling and pain, innominate swelling, skin rupture and malignant tumor. Low back pain, rheumatic low back pain, gastropathy, tuberculosis, whooping cough, hematemesis, aplastic anemia, impotence, tracheitis, postpartum hemorrhage and abdominal pain; It has good curative effect on kidney calculi, gastric and duodenal ulcer, rheumatic heart disease, gynecological leucorrhea and irregular menstruation. Fish maw has a high therapeutic effect and is rich in protein, colloid, phosphorus and calcium, which is regarded as a beauty treasure by ladies. It has the ability to tonify all parts of the body, and the fish belly is a precious good product to tonify but not dry.
A complete collection of fish tripe practices
Fish tripe in broth
Ingredients: oily fish maw150g, monosodium glutamate 2g, Tricholoma10g, pepper 2g, cooked ham 50g, clear soup 20g, cooked chicken100g, chicken soup100g, flour 20g, onion/kloc.
working methods
1. Soak the greasy fish maw in boiling water, and then press it with a heavy object to completely immerse the fish maw in water;
2. When it absorbs enough water and begins to soften, take it out and use a blade to make a slice 3 cm long and 2.4 cm wide;
3. Add flour and gently wash it, then repeatedly squeeze out the grease with warm water and rinse it off;
4. Then put it in a cold water pot to boil, take it out and rinse it with cold water;
5. Stew Tricholoma in boiling water, remove the sediment on the pedicle, gently knead it with salt, slice it, and soak it in clear water;
6. Wash, cook and slice chicken;
7. Slice the cooked ham;
8. Put the chicken slices and ham slices into a bowl, add the soup, steam in a cage 10 minutes and take them out;
9. Cut the onion into sections;
10, put 250 ml of common soup, cooking wine and salt into a pot, add fish maw to boil, then pour it into a colander to drain the water, put it into a soup bowl, sprinkle with pepper and onion, and add chicken oil;
Abalone, I think everyone is familiar with it. Friends who like to eat fish are more interested. As an aquatic fish, abalone has high nutritional value. So, friends who love abalone, do you know how to eat abalone? Let me show you!
A complete book about how to eat abalone.
Taboo: Abalone should not be eaten with chicken, pig and beef liver; Longjing, ginseng and American ginseng should not be eaten with tea.
Abalone sparerib soup
1. Material: 250g of ribs, 0g of medlar15g, 20g of abalone, chicken soup, cooking wine, onion, ginger and salt.
Making:
1, clean abalone, remove scales, viscera and gills, and blanch in casserole to soften; Wash the ribs, cut them into small pieces, blanch them in boiling water, take them out, rinse them with cold water and remove the blood.
2. Add the ribs, abalone and chicken soup into the casserole, simmer for 2 hours, add cooking wine, onion, ginger, salt and medlar, and continue to cook for half an hour. Features: the ribs are mellow and the soup is rich. You can eat ribs and drink soup.
Second, ingredients: canned abalone 200g. 450g fresh pork chop, sliced abalone.
Making:
1) Chop the pork chops into small pieces, and use them for later use.
2) Clean the pot and add about 50g of lard. Add spareribs and stir-fry until fragrant, then add1000g of water.
3) When the ribs are cooked, add abalone slices to taste. Note: It is recommended to add a little abalone juice and broth essence when seasoning.
Abalone soup
Ingredients: canned abalone 250g, cooked ham15g, fresh mushrooms15g, pea sprouts15g, salt10g, cooking wine15g, monosodium glutamate 3g and chicken soup 800g.
Exercise:
1. Cut abalone into oblique slices with a knife. Sliced fresh mushrooms. Cut the cooked ham into small elephant-eye pieces. Leave young leaves, remove roots and wash pea seedlings.
2. Pour 300g chicken soup into a frying pan and bring it to a boil. Put the cooked ham slices, fresh mushroom slices, abalone slices and pea seedlings into a spoon and cook them, then take them out. Pour into 10 soup bowl. If the soup in the spoon is not needed, you can pour it out.
3. Put the remaining 500g chicken soup into a spoon, light it, add salt, monosodium glutamate and cooking wine to taste, skim off the floating foam, and put it into a 10 small soup bowl.
Chicken soup with abalone and mushrooms
Materials:
1, sliced abalone, half old chicken (please ask the butcher to peel and degrease first).
2, a little mushrooms, a little ginger, a little salt.
Exercise:
1. Wash and slice abalone (without soaking), soak mushrooms until soft, and wash and blanch old hen.
2. Boil another pot of water. When the water boils, put all the materials in. After the water boils, turn to low heat and cook for 3-4 hours, and the abalone slices will be soft and waxy.
3. Add salt before serving.
Abalone griddle chicken
Ingredients: a chopped chicken, 4-5 fresh abalone, several soaked mushrooms, 4-5 red dates, 8- 10 garlic and 3 slices of ginger.
Seasoning: half a cup of mushroom water, one tablespoon of soy sauce, one tablespoon of soy sauce, half a tablespoon of sugar, a few drops of balsamic vinegar and one tablespoon of rice wine.
Exercise:
1. Heat two tablespoons of oil in the pan, add ginger slices and garlic and saute until fragrant. Add chicken nuggets, mushrooms and abalone, stir-fry a few times, then add sugar, soy sauce and water, cover and simmer for five minutes.
2. Open the lid and turn to the fire until the soup is almost dry (stir-fry), drop the balsamic vinegar and turn off the fire.
3. Transfer all ingredients into the casserole, cover the lid and simmer to a hot pot. Pour the rice wine out of the lid until the fragrance overflows.
4. In addition, put chicken soup, chicken slices, salt and monosodium glutamate into the pot, boil and adjust the taste, skim the foam and put it into the soup bowl.
Furong fish maw
Ingredients: fish maw100g, protein 75g, ham10g, cabbage 50g.
Seasoning: cooking wine 10g, salt 3g, chicken essence 2g, pepper 2g, lard (essence) 5g, vegetable oil 15g, chicken oil 5g, starch (corn) 3g, onion 5g and ginger 2g.
working methods
1, cut the fish belly into squares with an oblique knife, mix well with starch, wash it with clear water after 30 minutes, and then blanch it;
2. Chop the cooked ham;
3. Wash and blanch the rape heart;
4. Put the egg white into a bowl, add salt, chicken essence and starch, stir well, and stir-fry with warm oil to become hibiscus;
5. Remove the fish belly with milk soup;
6. Put the oil pan on the fire, add the base oil, add the onion and ginger slices, stir-fry until fragrant, then add the milk soup and fish maw, adjust the taste with refined salt and chicken essence, and move to low heat for about 10 minute;
7. Take out the slices of onion and ginger, then pour the fried hibiscus flowers into them and stir evenly;
8. thicken with corn flour, pour some chicken oil and serve, and sprinkle ham on it;
9. Rapeseed heart is seasoned with milk soup, salt, cooking wine and chicken essence, and wrapped around the fish belly.
Fish maw with crab roe
Ingredients: 500g of fish maw, 75g of crab roe, 50g of Chinese cabbage 10, 50g of cooked lard, 6g of cooking wine, 0g of monosodium glutamate10g, 2g of salt12g, 20g of starch, 25g of onion, 25g of ginger and 500g of soup stock.
working methods
1. Soak the fish belly in warm water until soft, wash it with edible alkali to remove oil stains, rinse it repeatedly with clear water, and cut it into strips with a knife with a width of 3 cm 1 cm. Shred mushrooms and winter bamboo shoots.
2. Put the wok on the fire, add water and bring to a boil. Put the fish maw in a wok for a while, and drain it. Ignite the original pot, replace it with 250g of fresh soup, add fish maw, add 4g of refined salt and cooking wine10g. 0.5g monosodium glutamate, boiled for about 10 minutes. When the soup is slightly dry, put it on a plate.
3. Heat the wok over medium heat until the oil, chopped green onion and ginger are cooked, stir-fry the egg yolk and crab roe, then add shredded winter bamboo shoots and shredded mushrooms, add 5g of balsamic vinegar, 3g of cooking wine 10g, 3g of refined salt and 0.5g of monosodium glutamate, add 250g of fresh soup and boil wet starch.
Milk-flavored fish maw
Ingredients: 500g of fish maw, 50g of Chinese cabbage, 50g of milk150g, 50g of cream and 50g of ham.
Seasoning: salt 10g, cooking wine 10g, monosodium glutamate 5g, pepper 2g, refined lard 50g, starch corn 15g.
working methods
1, fish belly soaked in water; Wash and degrease the fish belly, cut it into pieces of 50 mm long and 30 mm wide with a bevel blade, then soak it in hot water and cold water; 3 fine ham chopped into fine powder; Slice ginger and cut onion;
2. Pat the cabbage to wash the sediment, remove the tendons, and break the big one in half; Blanch thoroughly with boiling water, take it out and let it cool, and put it neatly in a spare plate; Put the pot on the fire, heat it, inject lard, and put chopped green onion and Jiang Mo into the pot until the onion is yellow; Pour ordinary Tonga with a little salt, cooking wine and pepper into the pot;
3. After the pot is boiled, remove the onion and ginger, squeeze out the water, scrub the pot clean, and inject oil into the fire; Then add 100 ml chicken soup, add refined salt, cooking wine, pepper and monosodium glutamate to the fish belly, and then inject fresh cream; After boiling, thicken with water starch, put in a plate and sprinkle with ham powder; Pour the chicken soup into the pot, cook the cabbage heart, and remove the edge.