Boiled crucian carp with clams(ha li cuan ji yu )

Method of boiling crucian carp with clam

Raw materials for clam blanching crucian carp

There are 2 live crucian carp, 250g live clam, 3 cooked ham, 5 bamboo shoots, and 1 Shuifa mushroom.

Procedure of making clam boiled crucian carp:

1. Clean the crucian carp, cut it from the back, cut it from the back, put it in a clear water pot, add seasoning, ginger, scallion and bamboo shoots, bring it to a boil, cook it over low heat and put it into a soup basin.

2. Boil the clams in a water pot until the shell is open. Remove and place them in a soup pot.

3. Decant the fish soup, bring the clam soup to a boil, add mushrooms and cooked ham slices, mix the ingredients and pour them into the soup pot.

Boiled crucian carp with clams

Clam and crucian carp is a traditional Hangzhou delicacy, which is a combination of river and sea. In 1956, it was recognized as one of 36 famous dishes in Hangzhou by Zhejiang Province. It is a kind of nourishing delicacy cherished by diners.

Ingredients needed

One net crucian carp, 20 clams, 25g green vegetables, 1 ginger, 2G refined salt, 1250ml milk soup, 5g monosodium glutamate, 25g scallion knot, 1 dish of ginger vinegar, 25ml Shaoxing wine, 10ml cooked chicken oil and 50ml cooked lard.

Production method

Practice 1

1. In the back of crucian carp meat rich place, from the beginning to the end on both sides of the straight knife, knife deep to the bone.

2. Heat the frying pan over a high heat. After cooking with oil, add lard to about 110 degrees. Blanch the fish in boiling water. Fry the fish in the pan. Turn over quickly. Add Shaojiu, Congjie, ginger and milk soup. Cover the pan. Cook for about 5 minutes over a high heat. Take out the fish and put it into the pan. Strain the soup and pour it into the pan.

3. While cooking the fish, blanch the washed clams with boiling water until the shell is slightly open, remove the mud coat, put them on both sides of the fish, surround them with cooked green vegetables, and pour chicken oil. Serve with ginger vinegar 1 dish.

Practice 2

1. Cut the crucian carp close to the spine of the back, add a little oil in the pot, when it is 70% hot, fry the fish until both sides are scorched, cook in cooking wine, add ginger and shallot, make some boiling water, cook for a while, add salt and monosodium glutamate before leaving the pot;

2. Clams in advance with water for two days, put into boiling water blanch cooked, fished out, cabbage blanch cooked standby;

3. Take out the whole stewed fish and put it in a bowl. Stack clams and vegetable heart on both sides. Stack ham slices on the fish and pour fish soup.

What to eat

Nutrition analysis

Crucian carp: crucian carp with Yiqi Jianpi, xiaorunweiyin, diuretic detumescence, Qingre Jiedu

Clam: clam has the nutritional characteristics of high protein, high trace elements, high iron, high calcium and low fat. Clam meat contains a kind of delta which can reduce serum cholesterol

Pakchoi: the minerals in Pakchoi can promote the development of bones, accelerate the metabolism of the human body and enhance the hematopoietic function of the body

The food is mutual restraint

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

Clam: clam avoid snails, oranges, celery with food

Nutrients

Energy 1061.54 kcal vitamin B6 0.5 mg protein 142.7 g fat

43.63 g carbohydrate 21.92 g folic acid 124.03 μ g dietary fiber 0.65 g cholesterol 912.9 mg vitamin a 159.3 μ g carotene 277.4 μ g thiamine 0.49 mg riboflavin 1 mg niacin 20.08 mg vitamin C 6.49 mg vitamin E 15.46 mg calcium 1101.34 mg phosphorus 1464.45 mg potassium 2315.24 mg sodium 3438.64 mg iodine 0.3 μ g magnesium 611.69 mg iron 23 mg Zn 15.14 mg Se 387.53 mg Cu 0.67 Mg Mn 3.4 mg

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ha Li Cuan Ji Yu