The nutritional value of carp: the protein of carp is not only high in content but also good in quality, which can provide the human body with necessary amino acids, minerals, vitamins A and D; Edible efficacy of carp: eating carp for a long time can eliminate edema and promote milk circulation, and has the effects of clearing away heat and toxic materials, relieving cough and lowering qi, invigorating spleen and strengthening stomach.
Tofu Tofu is rich in nutritional value and contains many vitamins and minerals, especially calcium, iron and zinc. It can effectively supplement all kinds of nutrients needed by the human body and has a good effect on enhancing the immune function of the body.
The practice of stewed tofu with carp: scrape scales, dig gills, laparotomy and remove internal organs of live carp, and wash blood stains; After the bean curd is changed into strips, put it in salted boiled water and soak it thoroughly.
The pot is lit, the lard is reduced to 40% heat, and tofu, soaked red pepper, dried Chili powder, ginger and garlic rice are added. After the taste is excellent, fresh soup is added, boiled for a while, and the residue is removed. The fish is put into the pot, and then the wine, sugar, vinegar, monosodium glutamate and salt are added. Switch to low fire for 3-5 minutes, and the tofu is put into the pot, and the fish is cooked. Put the raw juice in the pot on the fire mouth, add the raw flour and put the juice. When the juice is thick and shiny, add the onion, push it evenly, and hang it on the fish and tofu.