Watercress carp (dou ban ji yu )

Method of making crucian carp with bean paste

Raw materials for making bean paste crucian carp

2 live crucian carp or 1 mandarin fish (weighing about 600g), 30g minced garlic, 50g scallion, 10g ginger, soy sauce, sugar and vinegar, 25g Shaoxing wine, 15g wet starch, 2G fine salt, 40g Pixian bean paste, 300g broth and 500g cooked vegetable oil (about 150g consumption).

The procedure of making crucian carp with bean paste is as follows:

1. Wash the fish, cut twice on both sides of the fish body (the depth is close to the fish bone), spread Shaoxing wine and fine salt, and marinate slightly.

2. Stir fry the wok over high heat, add oil and heat it to 70% heat, then fry the fish and take it up. Leave 75 grams of oil in the pan, stir fry with Dan County bean paste, ginger and garlic until the oil is red, put fish and broth, move to a low heat, add soy sauce, sugar and fine salt, cook the fish and put it on the plate.

3. Place the original pot on a high heat, thicken with wet starch, pour vinegar, sprinkle scallion, and pour on the fish.

Note: fresh crucian carp or mandarin fish must be used as raw materials. When cooking, the sauce should be thick to make the fish stick evenly and the sauce tastes good.

The characteristics of Carassius auratus with bean paste are as follows

The color is red and bright, the meat is tender, the taste is fresh and thick, and the taste is sweet and sour.

Watercress carp

Crucian carp with bean paste is one of the most classic traditional dishes in Sichuan, which belongs to Sichuan cuisine. Pixian Douban sauce is a famous local specialty in China. This dish is cooked and served in Sichuan restaurants all over the country, and is favored by people. Under the strong sauce, the spicy and thick watercress set off the freshness and softness of the fish. The delicious and tender fish are just like treasures.

brief introduction

There has long been a folk saying that "winter crucian carp and summer catfish". In this season, crucian carp has many fat seeds and tastes especially delicious. Crucian carp is tender and delicious, with a sweet aftertaste. However, no matter how delicious the fresh water fish is, it still has a lingering earthy smell, which comes from the bottom of the lake mixed with water grass and mud deposited in the pond where it lives.

"Douban crucian carp" is one of the most famous dishes in Sichuan. Douban sauce is a famous local product in China. It has the characteristics of spicy, crisp, mellow, greasy and bright red. It is a good seasoning for Sichuan cuisine. The "Douban crucian carp" is named after the Douban sauce. It has been famous for hundreds of years. Crucian carp with bean paste is an indispensable dish on the table of Sichuan people. This dish is always indispensable for new year's festival and dinner. No fish can make a table. When there is a happy event, we always want to "cook a fish"! Whenever I smell the mixed smell of bean paste and crucian carp in the cold air, it always makes me very happy, because it means the festive events in the cold winter.

This dish is cooked and served in Sichuan restaurants all over the country, and is favored by people. Under the strong sauce, the delicious and tender fish is just like a treasure, because the spicy and thick Douban sets off the freshness and softness of the fish. Winter is a good season to eat crucian carp.

raw material

Main ingredients: 2 live crucian carp or 1 mandarin fish (weighing about 600g). Accessories: 30g minced garlic, 50g scallion, 10g minced ginger, 10g soy sauce, 10g sugar, 10g vinegar, 25g Shaoxing wine, 15g wet starch, 2G fine salt, 40g Pixian bean paste, 300g broth, 500g cooked vegetable oil (about 150g consumption).

Characteristics of dishes

The color is red and bright, the meat is tender, the taste is fresh and thick, and the taste is sweet and sour.

important tricks of the trade

Fresh crucian carp or mandarin fish must be used as raw materials. When cooking, the sauce should be thick to make the fish stick evenly and taste well.

Material selection

"Douban crucian carp" is one of the most famous dishes in Sichuan. Douban sauce is a famous local product in China. It is spicy, crisp and mellow

It's fragrant, oily and bright red. It's a good seasoning for Sichuan cuisine. "Douban crucian carp" is named after it's cooked with Douban sauce. It's famous for nearly a hundred years. Nowadays, this dish is cooked and served in Sichuan cuisine restaurants all over the country, which is favored by people. Some Sichuan restaurants in Beijing, Shanghai and other places not only cook "Douban crucian carp", but also create "Douban mandarin fish", which is very popular with Chinese and foreign customers.

Crucian carp is produced all over the country, and the fattest is from February to April and from August to December. Crucian carp belongs to Cypriniformes, Cyprinidae and Carassius. The area of Jiangsu and Zhejiang is called river crucian carp, the northeast is called crucian carp melon seed, and Hubei is called Xitou fish. Crucian carp is widely distributed in all parts of the country except in the western plateau. The adaptability of crucian carp is very strong, whether it is deep or shallow water, running water or still water, high temperature water (32cc) or low temperature water (0 ℃). Even in the strong alkaline waters of pH: 9, Dali Lake with salinity as high as 4.5% can still grow and reproduce.

practice

Practice 1

1: Clean the fish, cut two knives on both sides of the fish (the depth is close to the fish bone), spread Shaoxing wine and fine salt, and marinate slightly; 2: put high heat on the frying pan, add oil and heat it to 70% heat, then fry the fish and pick it up

3: Leave 75 grams of oil in the pan. Stir fry the Dan County bean paste, ginger and garlic until the oil turns red. Put the fish and broth on a low heat. Add soy sauce, sugar and fine salt. Cook the fish and put them on the plate

4: Place the original pot on a high fire, stir with wet starch, pour vinegar, sprinkle scallion, and pour on the fish.

Practice 2

Ingredient: crucian carp

Accessories: green and red pepper, ginger, garlic, salt, vinegar, bean paste, cooking wine, chicken essence

1. Shred green and red pepper, ginger and garlic

2. Remove scales, gills and intestines of crucian carp, wash and set aside

3. Pour proper amount of oil into the frying pan and heat it to 80% heat. Change to medium heat and fry crucian carp until golden on both sides

4. Remove the fish and add green pepper, ginger and garlic

5. Add two spoons of salt, one spoonful of cooking wine, two tablespoons of bean paste, a large pot of vinegar, a small amount of water, simmer for 5-8 minutes

6. When the water is almost dry, add a small amount of chicken essence, and you can start the pot and put it on the plate

nutritive value

Food nutrition

Crucian carp: crucian carp contains protein, fat, sugar, inorganic salt, vitamin A, B vitamins, niacin, etc. According to the determination, every 100 grams of black crucian carp contains 20 grams of protein, next only to shrimp, and 7 grams of fat.

Bean paste: broad bean contains calcium, zinc, manganese and phospholipid, which are important components for regulating brain and nerve tissue, and can strengthen memory; calcium in broad bean is conducive to bone absorption and calcification, and can promote the growth and development of human bones; protein content in broad bean is rich, and does not contain cholesterol, which can improve the nutritional value of food and prevent cardiovascular disease If you are dealing with an exam or a mental worker, it may be effective to eat broad bean properly; vitamin C in broad bean can delay arteriosclerosis; dietary fiber in broad bean skin can reduce cholesterol and promote intestinal peristalsis.

Efficacy of food materials

Crucian carp:

Carassius auratus meat is tender, sweet, high nutritional value, less fat. Crucian carp is of high medicinal value. It is sweet, smooth and warm in nature. It enters the stomach and kidney. It has the effects of harmonizing and tonifying deficiency, removing dampness and diuresis, tonifying deficiency, warming the stomach and eating, and tonifying vital energy. In particular, Huo crucian carp decoction has incomparable effects in the aspect of milking.

Crucian carp has the effect of invigorating the spleen and removing dampness, harmonizing the stomach, activating blood circulation and dredging collaterals, warming the middle and lower Qi. It has a good nourishing and food therapy effect on spleen and stomach weakness, edema, ulcer, tracheitis, asthma and diabetes. Postpartum women stewing crucian carp soup can tonify deficiency and milk.

Douban: broad bean taste sweet, flat, into the spleen, stomach; have Buzhong Yiqi, Jianpi Lishi, hemostasis and hypotension, astringent essence stop effect; indications of deficiency of Qi, fatigue, less food, hypertension, hemoptysis, bleeding, women with other diseases.

Suitable population

Carassius auratus contains high cholesterol. It is better to eat this dish less for middle-aged and old people with high blood pressure and high cholesterol. It is suitable for people with chronic nephritis, edema, cirrhosis ascites, malnutrition and edema; it is suitable for people with lack of postpartum milk; it is suitable for people with weak spleen and stomach and poor diet; it is suitable for children with early stage of measles, or those with slow transmission of measles; it is suitable for people with hemorrhoids and chronic dysentery

The food is mutual restraint

Crucian carp and pork: bad for health. Tang mengshen's food therapy materia medica: "crucian carp should not be eaten with pork." Pork tastes sour, cold and slightly cold, Carassius auratus is warm and sweet, and their sexual taste functions are slightly different, but they can react when they are eaten together, which is not good for health.

Crucian carp should not be eaten with garlic, sugar, mustard, sea cucumber, honey, pig liver, chicken, pheasant meat, venison, Ophiopogon japonicus and Magnolia officinalis. Don't drink tea before and after eating fish.

Tips

1. The fish is thin, short fiber and easy to break. When cutting the fish, the skin should be downward and the knife edge should be inclined in. It is better to cut along the bone. 2. There is a layer of mucus on the skin of the fish, which is very slippery, so it is not easy to cut. If you put your hand in salt water for a while, you will not slip when cutting the fish.

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Chinese PinYin : Dou Ban Ji Yu