The practice of double-flavored hibiscus fish introduces the cuisine and its functions in detail: Shandong cuisine edema prescription, wet nurse prescription, spleen-strengthening appetizer prescription and breast milk prescription.

Taste: sour and spicy flavor technology: steamed double-flavored hibiscus fish. Ingredients: carp1000g, egg 250g.

Accessories: tomato 100g.

Seasoning: 8 grams of soy sauce, 8 grams of pepper 10, 25 grams of salt, 8 grams of cooking wine, 5 grams of monosodium glutamate, 25 grams of ginger, 8 grams of onion, 25 grams of vinegar, 8 grams of sesame sauce, 5 grams of pepper powder, 30 grams of sesame oil 15 grams of lard (refined) to teach you how to make double-flavored hibiscus.

2. Put the egg white into a bowl, add 200 grams of cold soup, stir evenly, mix the egg white and soup evenly, and steam in a cage;

3. Wash tomatoes, cut into 4 petals, and remove seeds;

4. Cut ginger into fine powder;

5. Take out the fish, remove the ginger and onion, and put it on another plate;

6. Put the steamed hibiscus eggs around the fish with a spoon and scald the tomatoes around the dish;

7. Boil the stock in the pot, put it on the fish, and serve with Jiang Mo, sesame sauce and pepper.

Pie-food phase grams:

Carp: Carp should not be eaten with mung beans, taro, beef and sheep oil, pork liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, adzuki bean and dog meat, nor should it be taken with cinnabar. Carp and pickles can cause digestive tract cancer.

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.

Tomatoes: Tomatoes should not be eaten with pomegranate.