Steamed Mandarin Fish(qing zheng gui yu )

Steamed mandarin fish method:

Raw materials for steamed mandarin fish

1 piece of mandarin fish 500g, 6 pieces of Kaiyang, 2 pieces of Shuifa mushroom slices, 45g of winter bamboo shoots slices, green onion, ginger slices, 12.5g of yellow rice wine, 12.5g of sugar, 165G of soy sauce, salt and clear soup.

Processing steps of steamed mandarin fish:

1. Kill the mandarin fish, remove the skin and viscera, wash it, put it in the boiling water pot, take it out, scrape it clean, put the knife on both sides of the fish, and put it on the plate.

2. Pour mushrooms, bamboo shoots, Kaiyang, green onion, ginger and lard (45g) on the fish, add salt, sugar, wine, soy sauce and clear soup, steam the fish, and remove the green onion and ginger.

Steamed Mandarin Fish

Steamed mandarin fish is a home-made dish with mandarin fish as the main ingredients, ham, bamboo shoots, mushrooms (fresh), lard (suet) as accessories, ginger, shallot, salt, monosodium glutamate, yellow rice wine, vinegar as seasonings. Avoid eating with sheep liver.

Characteristics of dishes

Zhejiang Cuisine: tonifying qi and blood, invigorating spleen and appetizer, regulating malnutrition of private dishes

practice

Practice 1

raw material

Ingredient: 750g mandarin fish

Accessories: Ham 15g, bamboo shoots 30g, mushroom (fresh) 25g, lard (suet) 10g

Seasoning: ginger 10g, shallot 15g, salt 4G, monosodium glutamate 3G, yellow rice wine 20g, vinegar 10g, appropriate amount each

make

1、 Kill the mandarin fish, remove the floating skin, viscera, wash, put it into the boiling water pot, take it out, scrape it clean, put the knife on both sides of the fish body, and put it on the plate.

2、 Pour mushrooms, bamboo shoots, Kaiyang, green onion, ginger and lard (45g) on the fish, add salt, sugar, wine, soy sauce and clear soup, steam the fish, remove the green onion and ginger.

Practice 2

make

1. Clean the mandarin fish, scald it in a boiling water pan, and remove the mucus from the fish with a knife;

2. Place the fish on the chopping board, stick a knife to the back bone, turn over, and cut the cross knife (or deep oblique blade to the bone) on the side of the body upward;

3. Sliced ham;

4. Peel the winter bamboo shoots, wash them, blanch them in boiling water and slice them;

5. Remove the stem of Lentinus edodes and wash it;

6. Wash and dice the lard;

7. Put the mandarin fish knife face up into the big waist plate. Place the bamboo shoots, mushrooms, diced suet and ham slices on the fish in turn. Add yellow rice wine, refined salt, ginger slices and green onion. Steam for 15 minutes until cooked;

8. After getting out of the cage, pick up the green onion and ginger, and decant the juice into a small bowl for another use;

9. Add 50 ml scallion, monosodium glutamate and clear soup into the original soup, adjust the taste, boil and pour on the fish, then dip in ginger vinegar.

Practice 3

Ingredients: mandarin fish, scallion, Chaotian pepper, ginger, seafood, soy sauce, salt and cooking wine

Method:

1. Slice ginger, shred green onion, and cut capsicum into small sections, set aside. 2. Remove the scales and viscera of mandarin fish, wash them, dry them with kitchen paper, and make a few horizontal cuts on the fish to make them taste better. 3. Spread salt, cooking wine and ginger on the fish. Put ginger and onion into the belly of the fish to form a shape. Marinate for 10 minutes. 4. After steaming in the steamer, put in the salted fish and steam over medium heat for about 10 minutes. 5. After the fire is turned off, take out the fish and steam it with waste heat for another five minutes. 6. Pour a little water into the seafood sauce and mix it well. Pour it on the fish, then add the Chaotian pepper, and finally add the shredded green onion. 7. Heat the frying pan until it smokes, pour in the salad oil to make it hot, and pour the hot oil on the fish to finish cooking

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Practice 4

1. Raw materials

2. Wash the mandarin fish after treatment, spread a layer of salt, scallion and ginger, and prepare

3. Put ginger slices and scallions into the belly of fish, and then pour in proper amount of cooking wine to marinate for 10 minutes

4. Add water to boil in the pot, put it in the pot, cover it and steam for about 10 minutes

5. Prepare some shredded green onion

6. After the fish is steamed, sprinkle with shredded green onion and pour in the steamed fish and soy sauce

7. You'd better burn some hot oil and pour it on it

8. The delicious mandarin fish will be steamed..

9. Finished products

Production tips

1. Raw materials for steaming must be fresh, otherwise it will produce bad smell;

2. Bamboo shoots and mushroom slices can be heated separately and then placed on both sides of the fish;

3. Accurate seasoning: generally, the food can be directly supplied after steaming, and if necessary, the remaining juice can be added with clear soup and monosodium glutamate to adjust the taste, and then poured on the fish;

4. When steaming, add a little sugar or pepper according to your taste;

5. This kind of fish steaming method is also suitable for ordinary freshwater fish and marine fish (shad and shad do not scale). The size of the fish is selected according to the specific situation. The ingredients, the amount of seasoning and the time of steaming the fish vary according to the size and taste of the fish.

Home style mandarin fish

Raw materials:

Mandarin fish, fat pork, green onion, ginger, soy sauce or seafood sauce

Method:

1. Let the seller clean the fish at the fish shop.

2. Pick up the fish from the gills and rinse it. Especially rinse the gills and abdomen.

3. Fish set chopping board, in the back of the front and back cut a few unloading knife.

3. Wash and dice the pork.

4. Hot pot, put a little peanut oil in the pot, wait for the pot to heat, pour in the fat pork and fry the lard.

5. Take a flat plate and place scallion and ginger slices on the bottom of the plate.

6. Put the mandarin fish on the plate, fill the belly and the edge of the knife with scallion and ginger slices.

7. Dip a little salt on your fingers and wipe the front and back of the body of mandarin fish.

8. Then spread the lard evenly on the fish.

9. Pour in soy sauce or soy sauce.

10. Place the fish in a steaming pan, steam for 8-10 minutes, then steam for 3-5 minutes.

nutritive value

Siniperca chuatsi: Siniperca chuatsi contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, selenium and other nutrients. Its meat is tender and easy to digest. It is suitable for children, the elderly and those who are weak and have poor digestion function of spleen and stomach. It also has the nourishing effect of Tonifying Qi and spleen.

Ham: the color of ham is bright, red and white, lean meat is fragrant, salty and sweet, fat meat is fragrant but not greasy, delicious, various nutrients are easy to be absorbed by the human body, with the functions of nourishing stomach and body fluid, tonifying kidney and Yang, strengthening bone marrow, strengthening foot strength, healing wound, etc.

Winter bamboo shoot: winter bamboo shoot is a kind of delicious food with nutritional value and medical function. It is tender, delicious, crisp and refreshing. It contains protein, a variety of amino acids, vitamins, calcium, phosphorus, iron and other trace elements as well as rich cellulose. It can promote intestinal peristalsis, help digestion, and prevent constipation and colon cancer. Winter bamboo shoot is a kind of food with high protein and low starch. It has a certain therapeutic effect on patients with obesity, coronary heart disease, hypertension, diabetes and arteriosclerosis. The polysaccharide contained in it also has certain anticancer effect. But winter bamboo shoots contain more calcium oxalate, children, suffering from urethral calculi, nephritis people should not eat more. Lentinula edodes (fresh): Lentinula edodes has the nutritional characteristics of high protein, low fat, polysaccharide, multiple amino acids and vitamins; Lentinula edodes contains a kind of maltitol which is lack of common vegetables, which can be converted into vitamin D, promote the absorption of calcium in the body, and enhance the ability of the human body to resist diseases. Normal people eat mushrooms can play a role in cancer prevention. Lentinus edodes can inhibit the growth of tumor cells in cancer patients; Lentinus edodes dietotherapy has a certain weight loss effect on patients with thick abdominal fat. Lentinus edodes contains adenosine, choline, tyrosine, oxidase and some nucleic acid substances, which can reduce blood pressure, cholesterol and blood lipid, prevent arteriosclerosis, liver cirrhosis and other diseases; lentinan can improve the activity of helper T cells and enhance the immune function of human body fluids. A large number of practices have proved that Lentinus edodes has a wide range of cancer prevention and treatment, and has been used in clinical treatment. Lentinus edodes also contains a variety of vitamins and minerals, which plays a great role in promoting human metabolism and improving body adaptability; Lentinus edodes also plays a therapeutic role in diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for dyspepsia, constipation, etc. Lard (lard): Lard contains a variety of fatty acids, saturated fatty acids and unsaturated fatty acids content is equivalent, can provide very high calories, and contains vitamin A, vitamin E is also very rich. Animal oil is high in calories and cholesterol, so it is not suitable for the elderly, diabetic patients, obese patients and patients with cardiovascular and cerebrovascular diseases.

The recipe is complementary

Winter bamboo shoots: winter bamboo shoots should not be eaten with sheep liver.

History and culture

Mandarin fish is also known as mandarin fish, seasonal flower fish, fat mandarin fish. The meat is compact and tender with few spines. It is a kind of superior edible freshwater fish. Fresh mandarin fish is selected for steamed mandarin fish, seasoned with ham, bamboo shoots, mushrooms and Shaojiu.

Nutrients

Heat 1,64

Chinese PinYin : Qing Zheng Gui Yu