Steamed River regiment(zheng jiang tuan )

Methods of steaming Jiangtuan

Raw materials for steamed dumplings:

One Minjiang Tuan fish (about 1250g), five Shuifa mushrooms, 10 slices of ham, 25 grams of ginger, 10 grams of Shuifa shrimp, 1 piece of net oil, 15 grams of scallion, 4 grams of refined salt, 1 gram of pepper, 15 grams of Shaojiu, 1 gram of monosodium glutamate, 1500 grams of clear soup, and 2 dishes of ginger juice.

The production steps of steamed rice dumpling are as follows:

1. Kill and wash the fish, cut six to seven knives (about 0.3cm deep) on both sides of the fish, marinate with 2G refined salt and 15g Shaoxing wine, slice mushrooms and ham.

2. Remove the blood from the pickled fish pan, put it in the steaming pan, insert the ham and mushroom slices into the knife one by one, add 2G refined salt, 15g Shaoxing wine, 250g scallion, ginger and clear soup, cover with oil, steam for 30 minutes, and take out. Pick up the scallion, ginger and net oil, and gently slide the fish into the fish bowl.

3. Add 1250 grams of clear soup to the frying pan, decant the juice in the steaming pan, bring to a boil over high heat, add monosodium glutamate and pepper, and pour into the soup basin. At the same time, serve with ginger juice and flavored dishes.

The characteristics of steamed River dough are as follows

The shape is beautiful, the meat is tender and plump, the soup is clear and delicious, and the nutrition is very rich.

Steamed River regiment

Steaming River group is a famous traditional dish of Sichuan Province, which belongs to Sichuan cuisine. The shape is beautiful, the meat is tender and plump, the soup is clear and delicious, and the nutrition is very rich. Wash the fish by slaughtering. Cut six to seven knives (about 0 and 3 cm deep) on both sides of the fish. Use 2 grams of refined salt and 15 grams of Shaoxing wine to marinate. Slice mushrooms and ham. Put the salted fish into the steaming pan, then insert the ham and mushroom slices one by one into the knife, add 2G refined salt, 15g Shaoxing wine, 250g green onion, ginger and clear soup, cover with oil, steam for 30 minutes, and take out. Remove the onion, ginger slices and net oil, and gently slide the fish into the fish bowl. Add 1250 grams of clear soup to the frying pan, decant the juice in the steaming pan, bring to a boil over high heat, add monosodium glutamate and pepper, and pour into the soup basin. At the same time, serve with ginger saucer.

mixed ingredients

1 Minjiang tuanyu (about 1250g), 5 Shuifa mushrooms, 10 slices of ham, 25 grams of ginger, 10 grams of Shuifa shrimp, 1 piece of net oil, 15 grams of scallion, 4 grams of refined salt, 1 gram of pepper, 15 grams of Shaojiu, 1 gram of monosodium glutamate, 1500 grams of clear soup and 2 dishes of ginger juice.

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operation

1. Wash the fish by slaughtering, then cut six to seven knives (about 0 and 3cm deep) on both sides of the fish body. Use 2G refined salt and 15g Shaoxing wine to marinate the fish. Slice the mushrooms and ham into thin slices.

2. Put the salted fish into the steaming pan, then insert the ham and mushroom slices one by one into the knife, add 2G refined salt, 15g Shaoxing wine, 250g green onion, ginger and clear soup, cover with oil, steam for 30 minutes, and take out. Remove the onion, ginger slices and net oil, and gently slide the fish into the fish bowl.

3. Add 1250 grams of clear soup to the frying pan, decant the juice in the steaming pan, bring to a boil over high heat, add monosodium glutamate and pepper, and pour into the soup basin. At the same time, serve with ginger saucer.

·Nutritional value: soft shelled turtle - eating proper amount of soft shelled turtle is conducive to maternal body recovery and improve the quality of breast milk. Turtle, also known as tuanyu or turtle. Its meat has chicken, deer, cattle, etc

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Cuisine

Sichuan cuisine Sichuan cuisine is also a cuisine with a long history. Its birthplace is the ancient Ba and Shu states. According to the records of Huayang state, the state of Ba "tuzhiwu... [all Sichuan cuisine]

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Chinese PinYin : Zheng Jiang Tuan