Steamed crucian carp Steamed crucian carp belongs to Sichuan cuisine, which has the functions of malnutrition regulation. The food tastes salty and fresh. It is said that one year, when Mr. Yu Youren, a veteran of the Kuomintang, visited the Shanghai Chenghuang Temple, he went to Dexing Pavilion, a famous restaurant nearby, for dinner. Because Yu Youren is from Shaanxi and doesn't like sweet dishes, the chef steamed the fish. After this dish is cooked, the fish is tender and delicious, and it tastes particularly good. Since then, "steamed crucian carp" has become the first famous Shanghai dish in Dexing Pavilion.

Making material

Material: Carassius auratus (400g)

Accessories: Fat meat (50g), ham sausage (50g), winter bamboo shoots (50g) and mushrooms (25g).

Seasoning: salt (5g), cooking wine (20g), onion (20g), ginger (15g), monosodium glutamate (1g), sugar (10g), vinegar (15g) and vegetable oil (20g).

manufacturing process

1. Wash the crucian carp and cut off the lines on both sides with an oblique knife; Steamed crucian carp II. Cut fat meat, ham and winter bamboo shoots into rectangles, cut onions in half and mince them in half, slice ginger, mince coriander and split mushrooms in two;

3. Blanch the crucian carp in boiling water, take it out, drain the water, add cooking wine (part of it) and salt for curing;

4. Put oil in another pot, add chopped green onion and Jiang Mo to 7 minutes of heat, saute, and pour on the fish;

5. Put the sliced winter bamboo shoots and mushroom soup on the fish together with the ham, put the sliced onion and ginger on it, add salt, cooking wine, monosodium glutamate and soup, steam in a steamer 15 minutes and take it out;

6. Pick out onions and ginger slices.

working methods

Materials: 1 crucian carp (about 250g), 1 red pepper, 1 yellow pepper, 3 shallots, 1 ginger; Seasoning:

20g of cooking oil, 2 tablespoons of lard 1/,2 tablespoons of sesame oil, 2 tablespoons of cooking wine, fish sauce 1 tablespoon, and pepper1tablespoon;

Exercise:

1. Slaughter and clean the fish, draw flower knives on both sides of the fish and put them on an oiled plate;

2. Wash and shred peppers;

3. Wash and slice ginger;

4. After the onion is washed, 1 tree is shredded, and the other two trees are tied into onion knots;

5. Pour cooking wine, fish sauce, lard and pepper into a plate, add onion and ginger, and steam for 10 minute;

6. After the fish is steamed, take it out, pick up the onion and ginger, and sprinkle the shredded pepper and onion on the fish;

7. Heat sesame oil and cooking oil in a wok and pour it on the fish.

Features:

The taste is light and the fish is fresh and tender.

The chef knows everything:

Because the fish sauce is salty and fresh, there is no need to put salt and monosodium glutamate.

Dietary nutrition

Carassius auratus: Carassius auratus has the functions of benefiting qi and strengthening spleen, moistening stomach yin, diuresis and detumescence, clearing away heat and toxic materials and lowering cholesterol; Carassius auratus can be used to treat aphtha, ascites, watery stool in breast and other diseases. Regular consumption of crucian carp can prevent and treat hypertension, arteriosclerosis and coronary heart disease, which is very suitable for obese people. All kinds of steamed crucian carp products (20 pieces)

Fat: Fat contains a variety of fatty acids, which can provide extremely high calories, and contains protein, B vitamins, vitamin E, vitamin A, calcium, iron, phosphorus, selenium and other nutrients; However, fat pork is not suitable for eating because of its high cholesterol and fat content, and obese people and people with high blood fat are not suitable for eating.

Sausage: Sausage contains nutrients such as protein, fat, carbohydrates, various minerals and vitamins. It also has the advantages of high absorption rate, good palatability and strong satiety, and is also suitable for processing into various delicious dishes. Ham sausage contains additives such as nitrite, so it is not advisable to eat more.

Winter bamboo shoots: Winter bamboo shoots are a delicious food with nutritional value and medical function. They are tender, fresh, crisp and refreshing, and contain trace elements such as protein, various amino acids, vitamins, calcium, phosphorus, iron and rich cellulose. Can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoots are a kind of food with high protein and low starch, which has a certain therapeutic effect on obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anti-cancer effect. However, winter bamboo shoots contain more calcium oxalate, so children and people with urinary calculi and nephritis should not eat more.