Accessories: spicy fish seasoning, green onions, parsley, garlic, dried chili peppers, peppercorns, egg whites
A friendly reminder: the blackfish meat contains protein, fat, 18 amino acids, but also contains the body's essential calcium, phosphorus, iron and a variety of vitamins
Sauerkraut poached fish practice:
This is a good idea.
1, the blackfish slaughter, bone removal, slice of meat (this step can ask the fish stall boss on behalf of labor), fish head cut in half to clean. Fish with salt, cooking wine, starch, egg white, marinated.
2, hot pan with oil, under the pickled cabbage fried dry, sheng out.
3, the fish head slightly fried until golden, and then add water, high heat and roll until the soup becomes creamy, add salt, pepper, chicken essence, sugar a little seasoning, add sauerkraut a little cooking for a minute, into a large bowl.
4, the pot cleaned and loaded with water, boil, the fish fillets slip water until cooked, the fish meat a white and then cook for 30 seconds to be fished out, otherwise it will become old, add the soup bowl.
5, the green onion, parsley section on top of the fish.
6, pot of oil to heat, turn on low heat, add garlic sautéed, then add dried chili peppers, peppercorns, a little spicy fish seasoning, stir fry red oil, turn off the heat, splash the oil on the top of the green onions and cilantro!
Tip: The role of the egg white is to lock the moisture of the fish, making it more tender! However, half of the egg white is enough, not too much, or when the fish fillets fall into the pot will become fish fillets and egg flower soup
Nutritional value of pickled boiled fish:
Also known as snakeheads. The body is prolonged, cylindrical, and can be up to 50 centimeters long or more. It is greenish brown with three longitudinal black patches and two black longitudinal bands from the back of the eyes to the gill holes. The mouth is large, the teeth are pointed, and the dorsal and anal fins are extended like ridge crests. There is a wide supra-gill cavity above the pharyngeal head, capable of breathing air.
1, blackfish meat contains protein, fat, 18 kinds of amino acids, etc., but also contains essential calcium, phosphorus, iron and a variety of vitamins;
2, for weak body, hypoproteinemia, spleen and stomach qi deficiency, malnutrition, anemia of the person to eat, the folk in the west of the wide area often regarded the blackfish as a valuable tonic for breast milk, tonic blood;
3, snakehead fish has a wind to cure the chancre, 3, snakehead fish has the effect of dispelling wind and curing chancre, tonifying the spleen, benefiting the qi, and inducing diuresis to reduce swelling, therefore, there are often mothers, patients with rheumatism, and children with chancre in the three northern regions who look for snakehead fish to eat as a kind of auxiliary dietary therapy.
★Applicable people
The general population can eat, there are sores can not eat, people scar white.
★Use
Snakehead snakeheads have a high rate of meat, thick white meat, less red muscle, no intermuscular spines, and a fresh taste, and are usually used to make fish fillets, which are best in winter. The representative dishes include chrysanthemum fish, stir-fried fish fillet, tomato fish fillet soup and so on.
Eating efficacy
Channa fish is cold in nature, sweet in taste, belonging to the spleen, stomach meridian; treatment of hemorrhoids, treatment of dampness paralysis, swelling of the face and eyes, it can "nourish the heart and nourish the yin, clarifying the kidney water, water and seepage of dampness, detoxification of heat"; it has the effect of replenishing the spleen to facilitate the flow of water, removing the stasis of the new and clearing away the heat and so on. The main treatment for edema, dampness paralysis, foot odor, hemorrhoids, scabies and other diseases.
Second practice Sauerkraut boiled fish
Raw materials: sauerkraut, grass carp
Sauerkraut fish Ingredients: mountain chili pepper, ginger, green onion, garlic, dried chili peppers, peppercorns, Pixian bean petals, sesame seeds
Seasoning: pepper, salt, salad oil, cornstarch
Practice:
1, usually with grass carp or black carp is better.
2, wash the fish, pay attention to wash the black membrane in the abdominal cavity, cut off the fins
3, the desire to separate the body and head, the head of the fish to cut. (should not be cut off)
4, with the hand pressure on the fish body, the other hand with a knife sticking to the fish spine along the top edge of the push close to feel the position of the fish bone, timely adjustment of the direction of the line knife, the desire to the head and the flesh of the fish apart. (If you like to eat even the bones together, you can also ignore this step, but do not encourage this method)
5, the piece of fish placed horizontally, along the tail to the head of the fish in the direction of the knife one by one piece of the next, the thickness of each piece of about 5-7 millimeters or so (preferably large rather than small). (Note here! Don't get the direction reversed, or the fillets will break when cooked.)
6, take an egg, left and right hand pour a pour, pour out the egg white as well as half a bowl of water into the raw flour mix standby.
7, chopped green onion, ginger, garlic granules to be used.
8, the fish bone cut into sections, and fish fillets fish head together into the pot, add salt and a little wine mix, and then into the egg white and cornstarch soup mix evenly. (You can leave it for a while for better results)
9, a packet of sauerkraut, if you like to put more, cut into pieces
10, mountain chili. Chop the mountain chili into granules into the cut sauerkraut.
11, the pot of oil to heat, preferably large oil, but in order to ...... still use ordinary oil to do it! When the oil is 6% hot will be bean paste, garlic (granules), ginger (granules) into the, and then the mountain chili and sauerkraut into the pot and turn, the aroma overflow will be put into the fish head and fish bones. Then add water or broth to boil (cold water is preferred)
12, simmer for 5-7 minutes, then chicken essence, salt to taste. Available small spoon to scoop a little soup to try. (Slightly more chicken essence)
13, and then use a leaky spoon to fish bones and sauerkraut into the pot to be filled.
14, high heat to let the water boil again, and then put the fish fillets into the boiling water, and so the water boiled again after 10 seconds (general family due to the small fire about 40 seconds can be) after all the soup and fish fillets into the pot filled with bones. (Note: you should not turn the fish fillets too much when cooking, this will ensure the integrity of the fish fillets.)
15: Then put the scallions and pepper and sesame seeds on the surface.
16, the pot clean, put about 1 two of the oil, put the dried chili, a little pepper, and so on the oil flickering hot until the oil drizzle with the previous pot. This is a sizzling sauerkraut is ready.
Sauerkraut fish features: Sichuan home cooking. Fresh grass carp as the main material, with Sichuan pickles cooked into. This dish is Sichuan folk home cooking, but widely spread. The meat of the dish is tender