Braised crucian carp with Scallion(cong men ji yu )

Braised crucian carp with Scallion

Raw materials for stewing crucian carp with Scallion

Small carp 750 grams.

Ingredients for stewing crucian carp with Scallion

Peanut oil, soy sauce, monosodium glutamate, cooking wine, sugar, scallion, ginger.

Procedure of stewing crucian carp with Scallion:

(1) Kill the crucian carp, wash it, drain the water, draw oblique knife on both sides of the fish, put appropriate amount of soy sauce and cooking wine, and marinate it for use.

(2) When the oil in the frying pan is 80% hot, fry the crucian carp until it is yellow on both sides, remove the oil, leave a proper amount of oil in the original pan, stir fry the onion and ginger to make the flavor, then put the crucian carp on the onion and ginger, add wine, soy sauce, sugar, monosodium glutamate and clear soup, cover the pan, roast the fish with warm fire until it tastes good, put the fish in the basin, thicken the fish soup in the pan, add sesame oil and vinegar, and pour on the fish Yes.

The characteristics of braised crucian carp with Scallion are as follows

The color is light red, the taste is salty and fragrant, and the shape is neat.

Braised crucian carp with Scallion

Braised crucian carp with scallion is a dish made with crucian carp as the main ingredient. The dish has the effects of calcium supplement, diuresis, enhancing human immunity, helping digestion, lactation, and treating hemorrhoids and bleeding.

Recipe name

Braised crucian carp with Scallion

Cuisine

Shanghai cuisine

Manufacturing materials

Ingredient: crucian carp (500g)

Seasoning: scallion (30g), ginger (10g), cooking wine (10g), white granulated sugar (15g), soy sauce (25g), monosodium glutamate (6g), sesame oil (10g) and peanut oil (50g)

Production technology

1. Scrape off the scales, gills and viscera of crucian carp, wash them, cut three knives on both sides of the fish, put them in a basin, mix them with soy sauce (a little) and marinate them.

2. Heat up the frying pan, add oil, fry the crucian carp until golden on both sides, cook with yellow rice wine, add soy sauce, green onion, ginger and sugar, boil with high heat first, cover with low heat, and simmer until the crucian carp is mature and tasty, then collect the juice with high heat, add monosodium glutamate, and see that the soup is thick, that is, pour in sesame oil, and then put it out of the pan.

Taste of dishes

Taste: salty and delicious

Red sauce, thick sauce, delicious and crisp meat.

dietary nutrition

Crucian carp: crucian carp has the functions of Invigorating Qi and spleen, eliminating stomach yin, diuresis and detumescence, clearing heat and detoxification, and has the effect of reducing cholesterol; with crucian carp, it can treat aphthous ulcer, ascites, water emulsion and other diseases, often eat crucian carp, it can prevent and treat hypertension, arteriosclerosis, coronary heart disease, it is very suitable for fat people to eat.

The recipe is complementary

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

Nutrients

·Heat (1184.33 kcal)

·Protein (89.98 g)

·Fat (73.61 g)

·Carbohydrates (41.10 g)

·Dietary fiber (0.71g)

·Vitamin A (90.80 μ g)

·Carotene (35.00 μ g)

·Thiamine (0.23 mg)

·Riboflavin (0.50 mg)

·Nicotinic acid (13.17 mg)

·Vitamin C (5.50 mg)

·Vitamin E (31.37 mg)

·Calcium (440.20 mg)

·Phosphorus (1039.24 mg)

·Sodium (2166.70 mg)

·Magnesium (256.27 mg)

·Iron (10.84 mg)

·Zinc (10.43 mg)

·Selenium (72.21 μ g)

·Copper (0.55 mg)

·Manganese (1.28 mg)

·Potassium (1608.44 mg)

·Vitamin B6 (0.03 mg)

·Pantothenic acid (0.12 mg)

·Folic acid (24.30 μ g)

·Vitamin K (2.10 μ g)

·Cholesterol (650.00 mg)

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cong Men Ji Yu