Crucian carp contains comprehensive and high-quality protein, which can play a very good role in strengthening the elastic fiber structure of the skin. It has a unique effect on relieving early wrinkles caused by mental factors such as stress and lack of sleep.
1. Crucian carp casserole:
Ingredients: 3 river crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu, 200 grams of fresh mushrooms. Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 3 grams of soaked red pepper, 15 grams of MSG, 20 grams of chicken essence, 3 grams of pepper, and 20 grams of cooking wine.
Preparation method:
(1) Cut the magnolia slices into diamond shapes, box the tofu, and divide it into seven. Cut the fresh mushrooms into two, wash them, and put them into a casserole for later use.
(2) Slice ginger and garlic, green onion, soaked red pepper and cut into "horse ear" shapes.
(3) Remove the scales, gills and internal organs of the river crucian carp, fry it in an oil pan until golden brown and take it out.
(4) Put the wok on high heat, heat the oil, add ginger and garlic slices, green onions, soaked red peppers, and stir-fry until fragrant. Add white soup, add river crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, bring to a boil, remove all the foam, pour into the pot, and serve.
2. Douban crucian carp
Characteristics: bright red color, tender meat, fresh and rich taste, slightly sweet and sour.
Ingredients: 2 live crucian carp or 1 mandarin fish (about 600 grams in weight), 30 grams of minced garlic, 50 grams of chopped green onion, 10 grams each of minced ginger, soy sauce, sugar and vinegar, 25 grams of Shaoxing wine, wet 15 grams of starch, 2 grams of fine salt, 40 grams of Pixian bean paste, 300 grams of broth, 500 grams of cooked vegetable oil (approximately 150 grams consumed)
Production process
1. Wash the fish, cut two knives on each side of the fish body (the depth is close to the fish bones), apply Shaoxing wine and fine salt and marinate slightly.
2. Heat the wok over high heat, add oil and heat until 70% hot, fry the fish briefly and remove. Leave 75 grams of oil in the pot, add Danxian bean paste, ginger, and garlic and stir-fry until the oil turns red. Add fish and broth, move to low heat, add soy sauce, sugar, and fine salt, cook the fish, and serve Put into plate.
3. Put the original pot on a high fire, thicken the sauce with wet starch, pour vinegar, sprinkle with chopped green onion, and pour it on the fish. Serve. Note: Fresh crucian carp or mandarin fish must be used as raw material. The marinade should be thick during cooking so that the fish can stick to the marinade evenly and become flavorful.
Production process
①Cut the crucian carp open and clean it for later use.
②Place the crucian carp in 30% hot oil to remove the fishy smell of the crucian carp.
③Add appropriate amount of water and seasonings and simmer over low heat for 40 minutes.
④ Adding a little egg milk when boiling can make the soup whiter and thicker and taste better.
Preparation P.S Custard powder can be purchased at the market. If you want to be more convenient and nutritious, replacing egg milk powder with milk is also a good choice.
4. Crucian carp breast with green onions
[Ingredients] 1 crucian carp (about 400 grams).
[Seasoning] 5 grams each of rice wine and soy sauce, 0.5 grams salt, 7 grams sugar, 0.1 grams pepper, 1.5 grams MSG. 1 fennel, 1 g each of sesame oil and ginger juice, 100 g green onions, 25 g soup, 500 g essential oil (actual consumption: 25 g).
[Operating Procedure]
1. Wash the crucian carp, chop off the head and tail, cut it into upper and lower pieces, then cut it into 5 cm square pieces, add salt, ginger juice and wine to marinate. Cut green onions into long sections.
2 Heat the oil in a pan, add fish pieces and fry until fragrant on the outside and tender on the inside (re-fry required), take out.
3. Leave the bottom oil in the pot, add green onions and stir-fry until fragrant, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper, and soup and bring to a boil. Soak the fish pieces in the juice, drip with sesame oil, and take it out of the pot and serve it on a plate.
[Featured Comments] Rich onion aroma and delicious taste. Grilled crucian carp with scallions and marinated in juice is better in taste and texture than grilled whole.
[Key Tips] It needs to be fried again and the green onion needs to be stir-fried until fragrant.
5. Black bean and crucian carp soup
Ingredients: 1 crucian carp, 2 taels of black beans, 2 taels of eyebrow beans, 2 taels of peanuts, 1 slice of tangerine peel
Curian carp - harmonizes the stomach and replenishes deficiency, removes dampness and promotes diuresis.
Wudou-contains protein, fat, sugar, vitamin B1, niacin, etc., which can nourish blood, nourish and relieve heat.
Wudou-contains protein, can nourish and relieve fever, Diuresis and swelling.
Peanuts - rich in protein, fat, sugar, vitamins A, B, E, K, lecithin, choline, calcium, phosphorus, iron, etc., can cure malnutrition, spleen deficiency and stomach weakness, and nourish the skin. Emollient.
Peel - can harmonize medicinal properties, ventilate and strengthen stomach, resolve phlegm and regulate qi, relieve cough, and can dispel cold and eliminate stagnation.
Method:
1. Wash the black beans, eyebrow beans and peanuts, soak them overnight, remove the water and set aside.
2. Remove the dirt, scales and wash the crucian carp. Soak the peel until soft and remove the flesh, set aside.
3. Pour an appropriate amount of water into the pot, add the crucian carp and other ingredients to the boil, and simmer over slow heat for 3 hours.
Tip: It is best not to add salt if possible, as salt will cause moisture to accumulate.
6. Stewed Crucian Carp with Papaya and Lotus Seeds
This soup is sweet and fragrant. It has the effects of clearing the heart and lungs, strengthening the spleen and stomach. It is a refreshing soup in the dry season of autumn and winter. It is also suitable for nourishing the recovery of common diseases.
Ingredients: 500-600 grams of papaya (about 1), 20 grams of lotus seeds, 20 grams of eyebrow beans, 1-2 crucian carp (about 500-600 grams).
Papaya is mild in nature and sweet in taste. It has the functions of clearing the heart, moistening the lungs, and strengthening the stomach and spleen. Generally, immature papaya is used to make soups for women to promote lactation. Now it is used to moisten the lungs and strengthen the stomach. , use ripe papaya. Ripe papaya is a fruit with good color and fragrance, and is known as the "King of Lingnan Fruits". Whether used as a fruit or used for making soup, it is considered by the people to be a good product for nourishing the heart and lungs; lotus seeds are neutral in nature and sweet in taste. , astringent, enters the heart, spleen, and kidney meridians, and has the functions of nourishing the heart, nourishing the kidneys, tonifying the spleen, and astringent the intestines. "Compendium of Materia Medica" records that it can "sooth the heart and kidneys, thicken the intestines and stomach, consolidate essence and strengthen muscles and bones, replenish deficiency and damage, and benefit the ears and eyes." ; Eyebrow beans are neutral in nature, sweet in taste, enter the spleen and kidney meridians, and have the function of regulating the middle and replenishing qi, strengthening the spleen and stomach. Meng Shen, a famous doctor in the Tang Dynasty, believed that it can "tonify the five internal organs, regulate the middle and help the twelve meridians"; crucian carp has a neutral nature. Sweet in taste, it enters the spleen, stomach, and large intestine meridians, and functions to strengthen the spleen and replenish deficiency. "Rihuazi Materia Medica" says that it can "warm the middle and lower the qi, and replenish deficiencies." When used together, it can clear and moisturize, benefit the lungs, strengthen the spleen, and strengthen the spleen. Nourish the stomach.
Cooking:
First wash and slaughter the crucian carp, remove the intestines, and fry over slow fire until slightly yellow; core the lotus seeds and wash them with the eyebrow beans, and cover with water. Soak for a while; wash the papaya, peel it, cut it into pieces, then put them into a clay pot together, add 2500 ml of water (about 10 bowls of water), boil it over high heat first, then simmer over slow fire for 2 hours. Just add an appropriate amount of salt and a little raw oil. This amount can be used for 3-4 servings. Papaya, lotus seeds, eyebrow beans, and crucian carp can be mixed with soy sauce and served as a side dish.
7. Tofu crucian carp
Ingredients: 2 fresh crucian carp (about 400g), 200g rapeseed oil, 1 piece of tofu, 100g Pixian bean paste, red pepper 50 grams of powder, 10 grams of pepper powder, 5 grams of pepper, 20 grams of ginger, 10 grams of garlic, 20 grams of garlic sprouts, 5 grams of MSG, appropriate amount of refined salt, appropriate amount of cooking wine, appropriate amount of water bean powder.
Preparation method:
1. Remove the scales, kill and wash the crucian carp, cut three diagonal cuts on each side of the fish body, apply a little salt and set aside; cut the Pixian Douban into thin slices with a knife; Wash the old ginger and cut it into nail slices; cut the garlic into small pieces; wash and cut the garlic sprouts into sections.
2. Cut the tofu into long cubes 6 cm long, 3 cm wide and 1 cm thick. Boil in boiling water for 5 minutes, then transfer to low heat and set aside.
3. Heat 50 grams of oil in a wok until it is 60% hot, add crucian carp and fry both sides till brown. Wash the wok, add 150 grams of oil and heat it until it is 50% hot. Add the Pixian watercress, ginger slices, garlic slices, Sichuan peppercorns, and red pepper powder to bring out the aroma of the red oil. Mix it with the soup and add fish, tofu, cooking wine, MSG, The garlic sprouts are cooked together to add flavor. Use chopsticks to remove the fish and place it on a large nest plate. Add water to the pot to thicken the fish with soybean flour. Then pour the tofu over the fish surface and sprinkle with Sichuan peppercorns before serving.
Features: The fish meat is tender, the tofu is piping hot and tender but not rotten, and it is spicy and fragrant.