[edit]Suitable for the crowd
The general population can eat, spleen and stomach heat should not be eaten; itchy skin disease, internal heat, urticaria, ringworm should be avoided.
[edit]Cooking guide
1, silver carp is suitable for burning, stewing, steaming, oil dip and other cooking methods, especially steaming, oil dip can best reflect the silver carp light, fresh and fragrant characteristics.
2, cleaning chub, to remove the fish liver, because it contains toxic substances.
3, clever fish odor: the fish scales disemboweled and washed, put into the basin and pour some wine, you can remove the fishy fish, and can make the fish taste delicious. Fresh fish cut open and washed, soaked in milk for a while both in addition to fishy, but also to increase the fresh flavor. After eating the fish, mouth flavor, chew on three or five pieces of tea, immediately fresh breath.
Scallion oil fresh chub
Main ingredient: chub
Seasoning: salt, cooking wine, soy sauce, chicken essence, green onion and ginger, pepper, ginger, green onion, dried chili pepper, coriander leaves, sesame oil
Practice:
1, chub will be removed from the viscera cleaned in the fish gravel on the body of the herringbone flower knife;
2, sit in the pot on the stove and put in the water, open the pot add salt, soy sauce, chicken essence, add the salt, soy sauce, chicken essence, tea leaves.
2, sit in a pot of water, soy sauce, chicken essence, cooking wine, pepper, ginger, scallion segments to cook for a while, into the chub with a small fire to cook for 10-15 minutes, take out of the plate sprinkled with salt, scallions, ginger and pepper to be used;
3, sit in a pot of fire into the oil, the oil temperature of 8 into the hot, into the scallion segments, ginger, fried out of the flavor, pick up onions and ginger, the oil poured into the fish, sprinkle with cilantro leaves can be eaten.
Features: fresh, salty and fragrant.
Tips for every day: when cooking chub, pay attention to the fire, should not fire.
Spicy chub
800g chub, 2 tbsp bean vermicelli, salt to taste, 50g green onion, 10 dried red chili peppers, about 30 peppercorns, one piece of ginger, 3 heads of garlic, about 2L of broth (water is also acceptable), 2 tbsp bean curd, 2 tbsp light soy sauce, 1 tbsp white sugar, 2 tbsp crispy chili peppers, the right amount of peppercorns, the right amount of monosodium glutamate (MSG).
Practice:
1, the fish cut belly, wash the belly of all the adherents, cut small pieces of soybean flour, salt and mix well with the code flavor .
2, preparation 1: the old ginger slices, garlic slices (can also be crushed) bean curd, soy sauce, sugar in the same bowl. Preparation 2: dried chili pepper cut into sections, pepper in another bowl. Preparation 3: green onion cut into sections.
3, the pot of cooked oil to eight hot, the preparation of ingredients 1 into the pan on low heat and stir-fry, stir-fry until the bright color after adding soup or water (water to drown the fish as appropriate).
4. Bring to a boil and simmer over medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.
5, add oil crispy chili pepper, pepper, MSG onion, mix well to start the pot is complete.
Chuanxiong dahurica stewed fish head
Raw materials: chuanxiong 6 grams, dahurica 9 grams, chub head 200 grams.
Practice: clean the fish head, add the sliced chuanxiong and dahurica, add the right amount of water, stewed in water.
(Note: the amount of rhizoma should not be too much; if there is excessive menstruation or dizziness, headache of yin deficiency fire is not suitable for consumption).
Effects: Sedative and analgesic, dispelling wind and activating blood circulation, for men and women with headache.
Boiled chub
Chub 800 grams, 2 tbsp soybean flour, salt, 50 grams of green onions, 10 dried red chili peppers, about 30 peppercorns, a piece of ginger, 3 heads of garlic, broth (water can also be) about 2L, 2 tbsp bean curd, 2 tbsp light soy sauce, 1 tbsp sugar, 2 tbsp crispy chili peppers, pepper, moderate amount of powder, moderate amount of monosodium glutamate (MSG).
Practice:
1, cut the fish into pieces, wash all the adherents in the belly, cut into small pieces and mix with soybean flour and salt.
2, preparation 1: the old ginger slices, garlic slices (can also be pressed through) beans, soy sauce, sugar in the same bowl. Preparation 2: dried chili pepper cut into sections, pepper in another bowl. Preparation 3: green onion cut into sections.
3, the pot of cooked oil to eight hot, the preparation of ingredients 1 into the pan on low heat and stir fry, stir fry until bright colors, add soup or water (water to drown the fish as appropriate).
4. Bring to a boil and simmer over medium heat for a few minutes, then pour in the fish pieces and cook for 7 or 8 minutes.
5, add oil crispy chili pepper, pepper, MSG onion, mix well to start the pot is complete.
Demolition of braised chub head
1, the chub head scales, gills, clean water, with a knife in the lower waist into the knife split into two valves, and then wash with water to clean the blood, put into the pot, add water to submerge the fish head, add green onion knots, ginger slices of 5 grams each, 25 grams of wine, with a high fire, move to the nest of a small fire for 10 minutes, with a leaky spoon to salvage people into the cold water to slightly dip in the surface of the water, with the left hand to support, the fish side down, the right hand will be fish bones piece by piece. Down, the right hand will be a piece of fish bones removed, will remove the bones of the fish head fish face down on the bamboo mat.
2, will be washed, vegetable head cut into olive shape. Frying pan on the fire, scooped into the cooked lard, burned to 50 percent hot, blanch into the heart of the vegetables, the oil out of the pan, add a small amount of meat and bone broth, salt, monosodium glutamate, burned for a few minutes, the heart of the vegetables out of the soup plate in the bottom of the liner.
3, frying pan on a high flame, add 75 grams of lard, burned to 50 percent hot, under the onion, ginger sautéed flavor, will be put into the fish head meat, add wine, meat and bone broth, after the boil, add salt, monosodium glutamate, moved to a small fire braised for 10 minutes, with a high fire to collect the thick marinade, adjusted to taste, put a small amount of pepper, wet starch with greasy, pouring 50 grams of cooked lard, pouring out of the pot in the heart of the vegetables, add shredded garlic leaves that is completed.
The key to mastering: ① to use big chub, preferably live fish, the flavor is more delicious. ② remove the bones as much as possible to keep the fish surface is not broken. ③ Cooking with thick fresh soup, chicken soup is better, can make the soup thick and flavorful.
Chub Boil
Split a chub and wash it well, and salted it a little. Wipe the bamboo with a dry cloth, cut into pieces, deep fry and put them on the bottom of the pot. The first thing you need to do is to cut up the mushrooms, garlic and scallions, and peel the ginger, flatten it and chop it up. Heat oil in a wok, fry the chub on both sides, then add ginger, green garlic and green onion, sauté, add a little water, and put it in the pot of bean curd bamboo. Add mushrooms, fried chub, seasoned, the original pot on the stove boil hot until chub cooked, then add cooked oil, can be served.
Creamy eggplant fish
Take the chub in the middle, cleaned, cut into pieces with a little wine, salt, sugar, monosodium glutamate, dry starch, mix well, in the pan put a little oil, with high heat will be fish pieces of slippery fried a little sheng up. And then the onion shredded, put in a frying pan sautéed flavor, pour a little tomato sauce, and then into the fish, add the right amount of salt, sugar, monosodium glutamate, with a gentle fire until the fish is cooked through, put a small piece of pure cream before the pot, until the cream melted can be served.
Bean chub
Chub gills and intestinal impurities, cleaned and cut into long squares, into the hot frying pan deep-fried until yellowish-white, out of the oil. Stir frying pan on the fire, put lard, under the onion ginger and garlic stir incense, then add the bean paste stir fry, then put soy sauce, cooking wine, sugar, rice vinegar, and then under the fish, add fresh soup, boil and then turn the fire simmering to the remaining 1/3 of the soup, add monosodium glutamate and wet starch, stir that is complete.
Steamed fish head with pickled bamboo shoots
Split the head of chub into two, cut the pickled bamboo shoots into julienne strips; put the head of the fish into a pot, smear a little black bean sauce, cooking wine, salt, pepper and cornstarch, place in a flat plate, put the pickled bamboo shoots on the wire, steam for about 8 minutes in a cage, drizzle soy sauce king, sesame oil, put shredded scallions, ginger, red pepper; scallions into the oil pot when the oil burned to 7 or 8% heat, pour on the dishes that is completed.
Chili chub
To be processed whole chub cut belly and scaled and washed into a pot of boiling water for two minutes, and then removed with cool water once drained and spare, the oil is hot chub into the pot, and then put the dried chili peppers, wine, soy sauce, sugar, ginger and other condiments simmer for 5 minutes and then out of the pot. The chubs are very flavorful and melt in your mouth, and all the fish in your mouth is fragrant and slightly spicy, which is very refreshing.
Wine fried fish
Sliced chub into a bowl, put onion and ginger, salt, monosodium glutamate (MSG) marinade for 10 minutes, picking out the onion and ginger, fish fillets one by one patted on the dry starch standby. Eggs into a bowl and stir well, frying pan oil to 40% heat, will drag the egg liquid on the fillets one by one emissions in the pan, fry until the bottom of the fillet hard to turn over, and then fry the other side. After frying, add a little water, monosodium glutamate (MSG), salt, shredded green onions and ginger, sugar, with a small fire to collect the soup dry, cooking white wine, out of the taste can be mounted on the plate, wine flavor, salty and tender aroma.
Tip: remove chub earthy flavor.
Chub after a winter of hibernation at the bottom of the river, the fish body consumption is reduced, the metabolism slows down, so the meat is tender, but also stained with a little bit of soil fishy flavor. And to remove the chub mud fishy flavor, can be killed in the dissection after washing, with a little salt flower.
[edit paragraph] therapeutic effect
Chub taste sweet, warm, into the spleen, stomach meridian;
has spleen tonic qi, warm in the warm stomach, heat dissipation effect, especially suitable for consumption in winter;
can be treated for spleen and stomach weakness, loss of appetite, thinness and weakness, diarrhea, and other symptoms; but also has the stomach warming, tonic qi, zephyr skin, hair, and nourish the face and other effects.
Effects Strengthening the spleen, inducing diuresis, warming the middle, benefiting qi, promoting lactation and resolving dampness.
It is recommended for people with nephritis, hepatitis, edema, and urination; and for people with spleen and stomach qi deficiency and malnutrition.
Contraindication: According to the experience of previous generations, the pain of boils, anonymous swelling, itchy skin disease, eye redness, swelling and pain should not be eaten. Lupus erythematosus people eat with caution.
[edit]Therapeutic value
Carp family animal silver carp meat. Chub is also known as white-footed chub. Distributed in the Yangtze River, Heilongjiang, Pearl River and Xijiang River basins. After obtaining, remove the gills, scales, viscera, wash and use fresh.
[Properties] Sweet flavor, warm nature. It can replenish the spleen and benefit qi, and warm the stomach.
[Usage] It is used for weak spleen and qi, less qi and fatigue, or cold spleen and stomach with reduced diet.
[Usage] Same as carp.
[Recipe]
Steaming ginger chain fish: chub fish 1 tail (or 500g), ginger (or dry ginger) 6g. add a little salt, steamed.
This product is used together with ginger (dried ginger), which warms the spleen and stomach, to give full play to the effect of tonifying the spleen, warming the middle and strengthening the stomach. It is used for patients with cold spleen and stomach, low food and dullness, and cold feeling in stomach and epigastric region; it can also be consumed by those who are malnourished and weak in spleen and qi.
If you use this product to decoct soup, add pepper and salt for flavor.