Shredded yellow croaker with celery(qin huang yu si )

Method of shredded yellow croaker with celery

Raw materials for making shredded yellow croaker with celery

A fresh carp (about 750 grams), 200 grams of celery yellow, pickled red, 30 grams of pepper, 25 grams of egg white, 30 grams of bean powder, 10 grams of cooking wine, 3 grams of salt, 10 grams of ginger, 10 grams of garlic, 10 grams of soy sauce, 10 grams of vinegar, 20 grams of sugar, 10 grams of sesame oil, 0.5 grams of monosodium glutamate, 150 grams of cooked lard, 30 grams of soup.

Processing steps of celery yellow croaker shreds:

After the scales, gills and viscera are removed, the carp is washed and dried. After the bone is removed, the net meat is cut into 7 cm long and 0.4 cm thick silk. The egg white and dried soybean powder are mixed well. The wine and salt are added and mixed well with the shredded fish. Cut celery yellow into about 7 cm long nodes. Soak red pepper, remove seeds and cut into shreds. Cut ginger and garlic into small pieces. Add soy sauce, sugar, vinegar, monosodium glutamate, sesame oil and water soybean powder to make sauce. Put the frying pan on a high heat, heat the lard (about 120-150 ℃), add the delicious shredded fish, and then remove the shredded fish with bamboo chopsticks. After the shredded fish turns white, wipe off some of the oil, leave about 50g of boiling oil in the pan, then put it on the heat, push the shredded fish to the edge of the pan, tilt the pan slightly, add ginger, garlic, pickled red pepper and celery, stir fry until fragrant, stir fry well with shredded fish, and cook Sauce, stir

The characteristics of celery yellow croaker silk are as follows

The fish is white, fresh and tender. The celery is yellow, tender and crisp. It tastes light and elegant.

Shredded yellow croaker with celery

Minced yellow croaker with celery is a famous traditional dish with Sichuan characteristics. Its main ingredients are carp, celery yellow, pickled red, pepper, egg white, bean powder, cooking wine, salt, ginger, garlic, soy sauce, vinegar, sugar and sesame oil. The protein content of carp is not only high, but also of good quality. The human body's digestibility and absorption rate can reach 96%, and it can provide the human body with essential amino acids, minerals, vitamin A and vitamin D. It can be used to clear away heat and trouble, calm the liver, promote diuresis and detumescence, cool blood and stop bleeding. It is mainly used for hypertension, headache, dizziness, fever, thirst, jaundice, edema, dysmenorrhea, leucorrhea, rash and mumps. It is a nutritious medicated diet.

essential information

Type and local characteristics

The basic characteristics of the fish are white, fresh and tender. Celery is yellow, tender and crisp. It tastes light and elegant.

The basic material is a fresh carp (about 750 grams). Qinhuang 200g, paohong. Pepper 30 grams. 25g egg white, 30g bean powder, 10g cooking wine, 3G salt, 10g ginger, 10g garlic, 10g soy sauce, 10g vinegar, 20g sugar, 10g sesame oil, 0.5g monosodium glutamate, 150g cooked lard and 30g Shangtang.

Production process

After the scales, gills and internal organs are removed, the carp is washed and dried. After the fish is dissected and eviscerated, the net meat of the carp is cut to about 7 cm. Mix egg white and dried soybean powder, add wine and salt, mix well with shredded fish. Cut celery yellow into about 7 cm long nodes. Soak red pepper, remove seeds and cut into shreds. Cut ginger and garlic into small pieces. Add soy sauce, sugar, vinegar, monosodium glutamate, sesame oil and water soybean powder to make sauce. Put the frying pan on the high heat, heat the lard (about 120-150 ℃), and then add the delicious shredded fish. Remove the shredded fish with bamboo chopsticks. When the shredded fish turns white, remove some of the oil and leave about 50g of cooking oil in the pan. Put the shredded fish on the top of the heat, push it to the edge of the pan, tilt the pan slightly, add ginger, garlic, pickled red pepper and celery, stir fry until fragrant. Stir well with the shredded fish and cook Stir the sauce, stir well and serve in a pan. Deodorization tips: dissolve 250g salt in 2500ml water, put live fish in brine, and the mud smell will disappear after 1 hour. In case of dead fish, soak it in brine for 2 hours to remove the mud smell. There are two white tendons on the back of carp, which produce a special fishy smell. When washing the fish, the white tendons must be removed. After this treatment, the carp tastes delicious and has no fishy smell. Specific operation: draw a knife on the skin under the gills, and then draw a knife in front of the tail, white tendons will be exposed, take out white tendons.

Celery is also called puqin, Xiangqin and yaoqin. The content of protein and phosphorus in celery is twice as high as that in melon. The content of calcium and iron is 20 times higher than that of tomato. Celery has obvious antihypertensive effect on hypertension. Celery is sweet and bitter in nature. It has the function of calming the liver, clearing away heat, dispelling wind and dampness.

Common sense: choose celery with short stem and strong, green and rare leaves.

Studies have shown that eating celery often can reduce the number of male sperm, which is helpful for contraception.

Features: the fish is white, fresh and tender, the celery is yellow, tender and crisp, and the taste is light and elegant.

Another way

Ingredient: Grass Carp

Accessories: light yellow celery, eggs, pickled red pepper

Seasoning: starch, ginger, garlic, soy sauce, sugar, vinegar, salt, chicken essence, cooking wine, edible oil and soup

1. Scrape the scales of the fish, remove the internal organs, skin and bone, loosen it with the back of the knife and cut it into shreds, loosen the celery and cut it into sections, wash the ginger and garlic and cut it into shreds, soak the pepper and cut it into shreds, discard the egg yolk and leave it clear;

2. Marinate the shredded fish in the mixture of starch, cooking wine, salt and egg white for a while;

3. Mix soy sauce, sugar, vinegar, chicken essence, cooking wine, salt, starch and broth into sauce;

4. Heat the oil to 30% heat, stir fry shredded fish, add shredded ginger and garlic, pickled pepper and celery, stir fry until fragrant, then pour in the sauce and serve.

characteristic:

The fish is tender, fresh, fragrant, light and refreshing.

Nutrients

This dish contains energy: 94.245kj, moisture: 50.3685g, protein: 1.79475g, calorie: 0kj, fat: 0.2145g, dietary fiber: 1.09875g, alcohol: 0%, carbohydrate: 3.3705g, ash: 0.903g, vitamin A: 0 μ g, carotene: 272.025 μ g, chrysophanol: 45.15 μ g, thiamine: 0.02925mg, Joaquin: 0.021075mg, niacin: 0.3705mg, Weisheng Vitamin E: 0.336mg, potassium: 112.6575mg, sodium: 321.8242mg, calcium: 15.4275mg, coal: 13.515mg, iron: 0.5535mg, manganese: 0.52905mg, zinc: 0.1497mg, copper: 0.04275mg, phosphorus: 14.1225mg, tin: 0.6279mg. The nutritional composition of celery yellow: every 100 g contains 94 g of water, 2.2 g of protein, 0.3 g of fat, 1.9 g of carbohydrate, 0.6 g of crude fiber, 1 g of ash, 0.11 mg of carotene, 0.03 mg of vitamin B1, 0.04 mg of vitamin B2, 0.3 mg of nicotinic acid and 6 mg of vitamin C. Calcium 160 mg, phosphorus 61 mg, iron 8.5 mg, potassium 163 mg, sodium 328 mg, magnesium 31.2 mg, chlorine 280 mg. It also contains volatile oil, celery II, bergamot lactone, organic acids and other substances.

Nutrition analysis

1. The protein content of carp is not only high, but also of good quality. The digestibility and absorption rate of carp can reach 96%, and it can provide essential amino acids, minerals, vitamin A and vitamin D for human body;

2. The fat of carp is mostly unsaturated fatty acids, which can reduce cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to health and longevity.

Suitable population

It can be eaten by the general population

1. It is suitable for nephritis edema, jaundice hepatitis, cirrhosis ascites, cardiac edema, dystrophic edema, beriberi edema, cough and asthma; at the same time, it is suitable for women with pregnancy edema, fetal restlessness, lack of postpartum milk;

2. People suffering from malignant tumor, lymphatic tuberculosis, lupus erythematosus, bronchial asthma, infantile parotid, thromboangiitis obliterans, carbuncle, urticaria, skin eczema and other diseases should not eat; at the same time, carp is the hair, and those with excessive body Yang and ulcers should be careful to eat.

3. Those with deficiency of spleen and stomach, unstable intestines, low blood pressure and men in marriage and childbearing period should eat less.

The food is mutual restraint

Carp and mung beans, taro, butter, pig liver, chicken, Schizonepeta tenuifolia, licorice, pumpkin, red beans and dog meat are not allowed to eat together, also avoid taking with cinnabar in traditional Chinese medicine; carp and pickled vegetables can cause digestive tract cancer. Celery and cucumber, pumpkin, clam, chicken, rabbit, soft shelled turtle, soybean, chrysanthemum, celery and crab, clam, Scapharca.

Culinary instruction

1. There is a white tendon on both sides of the carp's belly, which is the same as the thin line. Removing it can remove the fishy smell. Cut a small mouth near the gill of the carp, and the white tendon will be exposed. Clamp it with tweezers and pull it out gently;

2. There are many cooking methods for carp, such as braised in brown sauce, dry sauce, sweet and sour sauce;

3. Less salt should be put into milk; MSG should not be put into fish and shrimp because they have good taste;

4. When frying, hand fish tail, pour hot oil on fish body while frying, and then immerse all fish in oil after shaping;

5. Remove fishy smell skillfully: 1. Remove the scales of the fish, clean it by laparotomy, and pour some yellow rice wine into the basin to remove fishy smell and make the fish taste delicious.

Chinese PinYin : Qin Huang Yu Si