Black carp in oil(you po qing yu )

Method of splashing black carp with oil:

Raw materials for oil splashed black carp

One live herring (about 1.5kg), 15g of red root, bean paste and green onion, 25g of fresh peas, 50g of coriander, 10g of processed water mushroom, 100g of seasoning vegetable oil, 15g of cooking wine, 50g of soy sauce, 5g of salt, 8g of monosodium glutamate, 10g of scallion and ginger, 5g of minced ginger, a little pepper, and an appropriate amount of eggs.

The process of oil splashed black carp is as follows:

1. Cut mushrooms and red roots into small cubes, blanch them in the boiling water of a frying spoon, remove the water, put them together with peas, pour them into chicken soup, simmer them thoroughly, remove them and control the soup.

2. Kill the live herring and bleed it, scrape the scales to remove the gills and internal organs, wash it, put it into the fish plate, add salt, cooking wine, ginger (PAT pine) and scallion, steam it in the drawer for 20 minutes, take it out, drain the soup, and put soy sauce, monosodium glutamate and pepper into the bowl with the fish in the drawer.

3. Pour the Steamed Soy sauce on the fish, sprinkle with peas, diced mushrooms, diced red roots, then sprinkle with watercress, onion and ginger.

4. Use a frying spoon to boil the vegetable oil, pour it on the fish, and sprinkle with parsley.

The characteristics of oil splashed black carp are as follows

The fish is tender and delicious.

Black carp in oil

Oil splashed herring is a famous traditional dish in Shandong Province, which belongs to Shandong cuisine. The main raw material is black carp, which is characterized by fresh and tender meat, delicious taste and rich nutrition.

Black carp is also known as black grass carp, luoshiqing, qinggenyu, wuqingyu, heikun, Qingbang and gangqing. It is mainly produced in the Yangtze River Basin and can also be cultured artificially. However, due to the limitation of fish food sources, it is rarely raised in the north. Black carp is produced all the year round, but it is produced most in autumn with the best quality.

The black carp is slightly cylindrical in shape, with a large body, a wide and round head, a round and ungrounded abdomen, a flat tail, a longer maxillary tip than the lower jaw, an arc-shaped lateral line, large round scales on the back, complete and typical fins, a bluish black back, a white abdomen, and grayish black fins. The meat of black carp is thick and tender, delicious, rich in fat, with large and few spines. It is the top grade of freshwater fish.

Manufacturing materials

Main materials

One live herring (about 1.5kg), 15g of red root and bean onion, 25g of fresh peas, 50g of coriander segment, and 10g of processed water mushroom.

Seasoning

100g vegetable oil, 15g cooking wine, 50g soy sauce, 5g salt, 8g monosodium glutamate, 10g scallion, 10g ginger, 5g minced ginger, a little pepper, and an appropriate amount of eggs.

Production method

(1) Cut mushrooms and red roots into small cubes. Blanch them in boiling water with a frying spoon to remove the water. Put them together with peas, pour them into chicken soup and simmer them thoroughly. Remove and control the soup.

(2) Kill the live green croaker and bleed it. Scrape the scales to remove the gills and internal organs. After washing, put it into the fish plate. Add salt, cooking wine, ginger and scallion. Steam for 20 minutes. Take out the soup and drain it. In addition, put soy sauce, monosodium glutamate and pepper into the bowl with the fish.

(3) Pour the Steamed Soy sauce on the fish, sprinkle with peas, diced mushrooms, diced red roots, then sprinkle with watercress, onion and ginger.

(4) Then boil the vegetable oil with a frying spoon and pour it on the fish. Sprinkle with parsley.

Food characteristics

The fish is tender and delicious.

nutritive value

In addition to 19.5% protein and 5.2% fat, black carp also contains calcium, phosphorus, iron, B1, B2 and trace element zinc. Adults need 12-16 grams of zinc per day, while adolescents need more zinc. Zinc is an important component of enzyme protein, which is closely related to gonad, pancreas and encephaloptosis. The zinc content in human body only accounts for three parts per 100000, but once it is insufficient, it often leads to the decrease of olfactory sense, mental depression and "intelligence quotient (I.Q), an index of intelligence". In addition, there will be insufficient growth height, wound healing and other lesions.

1. Black carp is rich in protein, fat, selenium, iodine and other trace elements, so it has anti-aging and anti-cancer effects;

2. Fish is rich in nucleic acid, which is necessary for human cells. Nucleic acid food can delay aging and assist the treatment of diseases.

intended for

1. Suitable for people with edema, hepatitis, nephritis, beriberi and weak feet; suitable for people with weak spleen and stomach, deficiency of Qi and blood and malnutrition; suitable for people with hyperlipidemia, hypercholesterolemia and arteriosclerosis.

2. People with spleen and stomach heat should not eat it. People with pruritus, internal heat, urticaria and tinea should not eat it.

matters needing attention

Black carp should not be eaten with plum; black carp should not be fried with beef or mutton oil; it should not be eaten with Schizonepeta tenuifolia, Atractylodes macrocephala and Atractylodes lancea.

Usage and dosage

The meat of black carp is tender and delicious, and its protein content is higher than that of chicken. It is the top grade of freshwater fish. They are mainly sold fresh. Smoked products, fermented grains, canned black carp in oil and fried black carp in eggplant juice are also very popular.

Black carp is an important economic fish in China because of its large size and rapid growth. The meat is tender and delicious, especially in winter. It has 15.8-19.5 G protein, 2.6-5.2 g fat, 96-125 kcal calories, 25-72 mg calcium, 171-246 mg phosphorus, 0.8-0.9 mg iron, 0.13 mg thiamine, 0.12 mg riboflavin and 0.17 mg nicotinic acid per 100 g edible part.

1. Black carp can be braised in brown sauce, dried, stewed, sweet and sour or smoked in sections. It can also be processed into strips, slices and pieces to make various dishes;

2. Tips to clean up the black carp: hold the knife with the right hand, hold the head with the left hand, scrape the scales from the tail to the head with the knife, then dig out the gills with the thumb and index finger of the right hand, cut open the abdomen from the mouth to the navel eye with scissors, dig out the viscera, rinse with water, scrape the black membrane of the abdomen with a knife, and then rinse it.

Edible effect

Black carp is smooth in nature and sweet in taste. It can return to the spleen and stomach channels. It has the functions of Supplementing Qi, tonifying deficiency, strengthening spleen, nourishing stomach, removing dampness, expelling wind and diuresis. It can also prevent pregnancy edema.

It is beneficial to Qi dampness, harmony, malaria, liver and stomach; it is mainly used for foot dampness, boredom, malaria, blood drenching and so on. Its gall taste is bitter, cold, toxic, can diarrhea heat, anti-inflammatory, eyesight, back Yi, topical indications red eye swelling, conjunctivitis, Yi Zhang, throat, sudden deafness, sores, white alopecia and other diseases; oral administration can treat tonsillitis. As bile is poisonous, it should not be taken indiscriminately. Excessive swallowing of herring gall will lead to poisoning. After half an hour, mild cases will have nausea, vomiting, abdominal pain and watery stool; severe cases will have coma, oliguria, anuria, blurred vision and yellow sclera after diarrhea, followed by commotion, convulsion, closed teeth, stiff limbs, white foam in mouth, eye movement and deep breathing. If the treatment is not timely, it will lead to death.

Tips

Methods of cutting fish

1. Fish meat is fine, short fiber, and easy to break. When cutting fish, the skin should be downward, the knife edge should be inclined in, and it is best to cut along the fishbone, which is more clean and neat;

2. There is a layer of mucus on the skin of fish, which is very slippery, so it's not easy to cut. If you put your hand in salt water for a while, you won't slip.

The body shape of black carp and grass carp is very similar. The main differences between them are as follows

1. The body color is different: the back and the upper half of both sides of black carp are black, the abdomen is gray, and the fins are gray black; the grass carp is tea yellow, the abdomen is gray, the chest and abdominal fins are gray yellow, and the other fins are light in color;

2. Mouth shape is different: black carp mouth is pointed, grass carp mouth is round.

Deft the fishiness

1. After cleaning the fish by descaling and laparotomy, pour some yellow rice wine into the basin to remove the fishy smell of the fish and make the fish taste delicious;

2. Fresh fish cut clean, soak in milk for a while, can not only remove the smell, but also increase the flavor;

3. After eating fish, when there is a taste in the mouth, chew three or five pieces of tea, immediately fresh breath.

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Chinese PinYin : You Po Qing Yu