The practice of pickled fish

The practice of pickled fish
[Characteristics] fresh and refreshing, appetite, sober refreshing taste, tommy.
Raw material
The main carp 1 (1000 grams), 250 grams of green sauerkraut old bubble. Materials 1 egg, mixed oil 40 grams, soup, 1250 grams, 4 grams of salt, MSG 3 grams, pepper 4 grams, 15 grams of cooking wine, bubble at the end of 25 grams of pepper, Chinese prickly ash 10 grains, ginger 3 grams, 7 grams garlic.
Production process
1, the carp to the scales, gills, cesarean section, to wash the visceral, take two fan of fish with a knife, split the head and money bone made of blocks. Global green sauerkraut wash and section.
2, the wok set the fire, put a little oil heat, into the pepper, ginger, garlic fried flavor, pour bubble blue sauerkraut stir fry the taste, add soup Shaofei, fish head, fish bones, with the fire cook. Skim floating foam noodles, drop into the fishy wine. Add salt, Hu Xiangtong standby.
3, the fish oblique blade into people 0.3 cm of even the knife fish, add salt, cooking wine, MSG, egg mix, so that fish evenly wrapped a layer of egg pulp.
4, the pot Aochu soup taste, the fish shake loose wok. Use another pot into the oil pan, put the bubble pepper stir end taste, pour the soup pot and simmer for 1 to 2 minutes. Until the fish cooked until cooked, add MSG, pour the soup in the pot.

Steamed white crucian carp

Steamed white crucian carp

Raw materials: white crucian carp 1 (about 500 grams), ginger, green and red peppers, red onion slices, coriander paragraph, fresh soy sauce, peanut oil the right amount.
1, white crucian carp slaughter, wash, dry the water, readily wipe some salt on the fish, and then put the fish on a long plate.
2, the fish into the boiling water pot steamed, decanter out of soup (if soup less retained), put ginger, green and red peppers, red onion, coriander; will boil the peanut oil while hot poured on the fish, then topped with fresh soy sauce can be.
There are carp, spleen appetizer, diuretic swelling, relieving cough and asthma, tocolysis Tongru detoxification function, etc.. Carp and melon, onion soup to take, treatment of nephritis edema. Big carp scales to cooked stewed intestines hybrid suits, treat jaundice. Live carp, pig’s trotters soup ingestion treatment of pregnant women less milk. Carp and the end of a little soup Chuanbei taking cough, asthma.

Stewed fish practice

Stewed fish

One of the most simple stewed fish is fish, stewed fish is not only easy, also very fuel-efficient, have the effect of prolong life. So stewed fish do? The most common stewed fish here, stewed fish practices are as follows:
Stewed fish approach
A production of stewed fish raw materials:
1 ingredients: carp 1 only about 1 pounds (or other fish).
2 ingredients: onion, ginger, garlic, parsley, the amount of.
3 spices: salt, vinegar, soy sauce, cooking wine, the amount of edible oil.
Two fried fish approach:
1 the fish scales, to the internal organs, digging gills, wash with cold water. With salt immersion 5-10 minutes.
2. The wok add oil, lit and heated, heat oil, chopped green onion cook in soy pot, then add the appropriate amount of water (water to diffuse over the fish can be), the fish into the pot.
3 add cooking wine, onion, ginger, garlic, vinegar, coriander, boil the fire.
4 boil, simmer for 30 minutes. If you want to make the soup more nutritious, can be boiled in time, plus a few mushrooms and red dates. After eating fish, fish soup can also drink or to cook noodles etc..
Stewed fish taste characteristics three:
White thick soup, fresh meat.
Four of the nutritional benefits of stewed fish:
Stewed fish is rich in protein, fat, carbohydrate, vitamin A and calcium phosphate sodium iron. Because the fish is a muscle fiber is composed of a thin individual muscle group, so the fish can keep more moisture, meat is very delicate. Chinese medicine that: fish taste sweet and warm, has the efficacy of Qi, appetizers, strong bones and muscles, tonifying liver and kidney, etc. can be used in spleen, eat less, indigestion etc..
The fish is rich in nutrition, food is delicious, so people generally like to eat fish. But there are many kinds of fish, different fish have different health function, is not clear to everyone.
There are carp, Qi and spleen, milk and other functional benefits of water swelling, heat detoxification, communication. Patients with ascites with fresh carp and red adzuki beans were soup to take effect. With fresh carp and pig’s trotters with simmer, decoction consumption, can cure low maternal milk. Oil is beneficial to cardiovascular function, but also can reduce blood viscosity, promote blood circulation.