Steamed crucian carp with yam has high nutritional value, which can play the functions of nourishing yin, nourishing deficiency, nourishing body, eliminating body edema and conditioning kidneys. Cooking with yam can help men replenish yang and strengthen qi.
Materials:
Crucian carp, yam, scallion, ginger, salt and monosodium glutamate.
Practice:
1.Scaled crucian carp, washed and salted with cooking wine and salt 15 minutes.
2. Peel and slice the yam, spread it on the bottom of the bowl, put the crucian carp on it, add onion, ginger, salt, monosodium glutamate and a little water, and steam it on the drawer for 30 minutes.
Crucian carp casserole food materials
3 crucian carp, 200 grams of magnolia slices, 2 boxes of boxed tofu and 200 grams of fresh mushrooms. Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 3g of pickled red pepper, 5g of monosodium glutamate15g, 20g of chicken essence, 3g of pepper and 20g of cooking wine.
Production method
1.Cut the magnolia slices into diamonds, box the tofu, divide it into seven parts, and divide the fresh mushrooms into two parts. Wash them and put them into a casserole for later use.
2. Slice ginger and garlic, onion and soaked red pepper and cut into "horse ears" shape.
3. Scaled crucian carp, gills and internal organs, fried in oil pan until golden brown, and taken out.
4. Set the wok on fire, heat it with oil, add ginger and garlic slices, onion, soak red pepper and stir fry. Mix white soup, crucian carp, monosodium glutamate, chicken essence, cooking wine, pepper, bring to a boil, remove the floating foam, pour into the pot and go on stage.
Food materials for preserved crucian carp with onion flavor
Carassius auratus 1 strip (about 400g), rice wine and soy sauce 5g each, salt 0g, sugar 7g, pepper 0g1g, monosodium glutamate1.5g. Fennel 1 each, sesame oil and ginger juice 1 g, onion100g, soup 25g, essential oil 500g (actual consumption 25g).
Production method
1.Wash the crucian carp, cut off the head and tail, batch it into two pieces, then cut it into 5 cm square pieces, and marinate it with salt, ginger juice and wine. Cut the onion into long segments.
2. Heat the oil pan, add the fish pieces and fry them until they are fragrant outside and tender inside (need to be fried again).
3. Leave the bottom oil in the pan, add the shallots, add wine, soy sauce, salt, sugar, monosodium glutamate, fennel, pepper and soup to boil, soak the fish pieces in the juice, drop sesame oil, and serve.
Food characteristics
The onion is fragrant and delicious. Baked crucian carp with diced onion soaked in juice is better in taste and texture than whole baked crucian carp.
Essentials hint
It needs to be fried again, and the onions should be sauted.
Douban crucian carp cuisine: Sichuan cuisine
Features: bright red color, slightly sweet and sour.
Raw materials: main ingredients: 2 live crucian carp or mandarin fish 1 piece. Accessories: 30g of garlic, 50g of chopped green onion, 0/0g of ginger, soy sauce, sugar and vinegar, 25g of Shaoxing wine, 0/5g of wet starch15g of salt, and pixian bean.
Making:
1) Clean the fish, cut two knives on both sides of the fish body (the depth is close to the fish bone), smear Shao wine and fine salt and marinate slightly.
2) Heat the wok, heat the oil to 70%, and fry the fish a little.
3) Leave 75g of oil in the pot, stir-fry Danxian bean paste, ginger and garlic until the oil turns red, put fish and broth, move to low heat, add soy sauce, sugar and salt, cook the fish and put it on a plate.
4) Place the original pot on a strong fire, hook it with wet starch, pour vinegar, sprinkle chopped green onion, and pour it on the fish.
5) Note: fresh crucian carp or mandarin fish must be used as the main material. When cooking, the marinade should be thick, so that the fish can stick to the marinade and taste.
Crucian carp bean curd soup raw materials:
500 grams of crucian carp, 0/50 grams of tofu/kloc, and proper amount of vegetable oil.
Accessories:
4g of salt, 3g of monosodium glutamate, 0g of cooking wine10g, 5g of ginger slices and 0g of chopped green onion10g.
Practice:
1.Remove scales, gills and internal organs from crucian carp, and wash them for later use.
2. Cut the tofu into long strips for later use.
3. Heat the oil in the pan, add the crucian carp to fry until both sides are slightly yellow, add cooking wine, ginger slices, tofu, water1000g, bring to a boil over high heat, skim the floating foam, cook for about 20 minutes with low fire, add salt and monosodium glutamate, skim the chopped green onion, and serve in a soup basin.
It should be noted that:
1.Fry the fish a little, and add the onion, ginger, pepper and other accessories. Actually, it's okay not to fry, but the soup finally made is a little black, not milky white after frying.
2. Slow stew; In fact, this step is the most important, which determines the taste of the soup.
3. The stewing time can be long or short, and there is no certain time limit.
Nutritional value of crucian carp stewed with papaya and lotus seeds
This soup smells sweet and fragrant, and has the effects of clearing heart, moistening lung, invigorating spleen and benefiting stomach. It is a refreshing soup in dry season in autumn and winter, and is also suitable for nourishing after the recovery of common diseases.
Food materials
500-600g of papaya (about 1 piece), 20g of lotus seeds, 20g of plum beans and 0/-2 pieces of crucian carp (about 500-600g).
Papaya is flat and sweet, and has the functions of clearing heart, moistening lung, invigorating stomach and invigorating spleen. Generally, when it is used as a soup for women to promote lactation, immature papaya is used. Now it is used as a soup for moistening lung and invigorating stomach, and mature papaya is used. Mature papaya is a fruit with good color, aroma and taste, and it is known as the "King of Lingnan Fruits". Whether it is used for fruit or soup, it is considered to be a good product for moistening the heart and lungs among the people. Lotus seed is flat, sweet and astringent, enters the heart, spleen and kidney meridians, and has the functions of nourishing the heart, tonifying the kidney, tonifying the spleen and astringing the intestine. The Compendium of Materia Medica records that it can "care for the heart and kidney, thicken the stomach and intestines, strengthen the bones and muscles, replenish deficiency, and benefit the eyes and ears"; Mei dou is flat in nature, sweet in taste, enters the spleen and kidney meridians, and has the functions of regulating the middle energizer, invigorating the spleen and benefiting the stomach. The famous doctor in the Tang Dynasty, Meng Ao, thought that it could "replenish the five internal organs, regulate the middle energizer and help the twelve meridians". Carassius auratus is flat and sweet, enters the spleen, stomach and intestine meridians, and has the functions of strengthening the spleen and tonifying deficiency. According to Rihuazi Materia Medica, it can "warm the middle and lower the qi and replenish the deficiency". When all the materials are used together, it will be moist, beneficial to the lungs, spleen and stomach.
Production method
First, wash and slaughter crucian carp, remove intestines, and fry it with slow fire until it is slightly yellow; Wash lotus seeds and plum beans together, and soak them in clear water for a while; Wash papaya, peel it, cut it into blocks, then put it into a clay pot, add 2500ml of clear water (about 10 bowl of water), first boil it with strong fire, then simmer it for 2 hours, and add a proper amount of salt and a little oil. This amount can be used for 3-4 times. Papaya, lotus seeds, plum beans and crucian carp can be mixed with soy sauce for meals.
Spicy boiled crucian carp ingredients:
3 crucian carp.
Ingredients:
Egg 1 piece, salad oil, soup, watercress, refined salt, monosodium glutamate, pepper, cooking wine, ginger slices, garlic cloves, scallions, peppers, dried peppers and sesame seeds.
Practice:
1.Clean the fish and put a flower knife on it.
2. Evenly smear refined salt, cooking wine, pepper and egg white on the whole body of the fish, and then add ginger slices and scallions to marinate in the belly of the fish for 30 minutes.
3. Add pepper, dried pepper, ginger slices and garlic cloves to stir-fry until the oil in the pot is 50% hot, then add bean paste to stir-fry until fragrant, and pour the broth (or water) to boil.
4. fish and cook with high fire
5. Add pepper noodles, monosodium glutamate and salt to taste, cook until it tastes good, and take it out for later use.
6. Wash the pan, add salad oil, heat it to 70%, add pepper and pepper, and pour it on the fish.
7. Sprinkle with sesame, coriander or chives.
Lotus crucian carp raw materials:
Fresh crucian carp 2 tails 750g pepper 0.5g egg white 5 onions 25g cooked lean ham15g ginger15g Shaoxing wine 50g chicken broth 250g refined salt 5g chicken oil15g monosodium glutamate 2g.
Practice:
1.Scales, gills and internal organs of crucian carp are removed, washed, the head and tail of crucian carp are obliquely cut off, put into a plate together with the fish body, add Shao wine and smashed onion ginger, steam in a cage for 10 minute, take out, and remove the fish with a knife.
2. After breaking up the egg white, add fish, chicken soup and fish stock, add refined salt, monosodium glutamate and pepper, stir well, put half of it into a soup bowl, steam it in a cage until it is half cooked, take it out, pour the other half on it, steam it in a cage to get the hibiscus crucian carp, and steam the fish head and tail at the same time.
3. Take out the hibiscus crucian carp and the fish head and tail, put two ends of the hibiscus crucian carp at the head and tail respectively, make a fish shape, sprinkle with minced ham and chopped green onion, and pour in chicken oil.
Egg-milk crucian carp soup soup ingredients: one crucian carp, five pepper grains, 20g egg milk, ginger10g onion10g salt, and chicken essence.
manufacturing process
① After the crucian carp is laparotomy, it is cleaned for use.
② Put the crucian carp in 30% hot oil to remove the fishy smell of crucian carp.
③ Add appropriate amount of water and seasoning, and simmer for 40 minutes with low fire.
(4) Add a little egg milk when the pot is taken out, which can make the soup white and thick and taste better.
Making p.s egg milk powder can be bought in the food market. If you want to be more convenient and nutritious, it is also a good choice to replace egg milk powder with milk.
Braised crucian carp soup with black bean: crucian carp 1 strip, black bean 22, plum bean 22, peanut 22, dried tangerine peel 1 slice.
Crucian carp-regulating stomach, tonifying deficiency, removing dampness and benefiting water.
Black bean-contains protein, fat, sugar, vitamin b 1, nicotinic acid, etc., which can nourish blood, tonify deficiency and nourish the tone.
Eyebrow beans-containing protein, can nourish and relieve fever, promote diuresis and reduce swelling.
Peanut-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 care skin.
Pericarp-can regulate medicinal properties, ventilate and strengthen stomach, eliminate phlegm and regulate qi, relieve cough, and can also drive away cold and eliminate stagnation.
Practice:
1.Wash black beans, plum beans and peanuts, soak them overnight in advance, and drain for later use.
2. The crucian carp is cleaned by removing dirt and scales. Soak the peel and remove the pulp. Set aside.
3. Pour a proper amount of water into the pot, roll the crucian carp and other materials into the pot, and simmer for 3 hours.
Tip: If you can, it is best not to add salt, because salt will accumulate water.
Characteristics of bean jelly crucian carp: bright red color, spicy taste, strong fragrance, tender fish and simple shape.
Raw materials: one fresh crucian carp (about 750g). 250g of white bean jelly. Cooking wine15g, thin pork fat 200g, salt 5g, red oil15g, lobster sauce10g, garlic paste 5g, bean sprouts10g, chopped green onion 5g and pepper oil 5g.
Practice:
① Carve 3 knives on both sides of the clean crucian carp, and apply cooking wine and refined salt. Take a bowl, wrap the fish in thin pork fat, put it in the bowl, add onion, ginger and pepper, and steam in a cage 15 minutes until cooked.
(2) Cut onion, finely cut sprouts and celery, mashed garlic and fermented soybean, and put them into a bowl. Chili oil, pepper oil, monosodium glutamate and sesame oil are paired to taste juice.
(3) cut the bean jelly into cubes 3 cm square, boil it with clear water, remove it, filter it dry, and pour it into the flavor juice and mix well.
(4) take out the steamed fish, uncover the thin pork fat, put it in a plate, pour the mixed bean jelly and the sauce on the fish, and sprinkle with coriander.
Clam crucian carp features: delicious taste and mellow original flavor.
Raw materials:
Raw materials: live crucian carp 1 tail, about 6 taels, live clams 6 taels, cooked ham, bamboo shoots, water-soaked mushrooms, green leafy vegetables, etc. Seasoning: Shaoxing wine, pepper, refined salt, etc.
Practice:
1.Carve a few knives on the back of the net crucian carp. Add seasoning, onion knots, ginger slices and bamboo shoots to a clear water pot to boil, and then cook them over low heat.
2. Boil the clams in a clear water pot, cook Shao wine, and take them out and put them in a soup pot after their shells are opened.
3. Pour the boiled clam soup into the crucian carp soup, add mushrooms, cooked ham slices, green leafy vegetables and seasonings to boil, pour into the clam soup basin, put the cooked crucian carp, and top it with bamboo shoots, cooked ham slices and mushrooms.
Preparation of raw materials for live crucian carp hot pot: 30 pieces of live crucian carp about 8 cm long, spinach100g, tender cabbage100g, and 200g of vermicelli.
Seasoning selection: refined salt15g, monosodium glutamate 6g, sugar 8g, balsamic vinegar 50g, onion 20g, Jiang Mo 50g, cooking wine15g, pepper noodles 3g and clear soup 2g.
Production and use process:
1.Slaughter live crucian carp, clean it up, blanch it with boiling water, take it out, rinse it off and put it in hot pot.
2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is cooked with boiling water. Put two dishes and one powder together in the hot pot.
3. Add soup to the hot pot, ignite and bring to a boil. Heat the lard with a large spoon and put it into the hot pot.
4. Put the salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine and pepper noodles into the hot pot together. Bring the hot pot to a boil and serve it.