Chili fish(la jiao yu )

Hot pepper fish method:

Raw materials for making chili fish:

One fresh fish, six pearl leaves, two green onions, chopped, half tbsp chili powder, one teaspoon sugar, two tbsp soy sauce, half tbsp salt, one tbsp ginger juice, one tbsp soy sauce, one tbsp protein, one tbsp flour, one tbsp oil.

Processing steps of chili fish:

1. Clean the fish and marinate for half an hour;

2. Add 2 tbsp oil, saute shallot, chili powder, fish and half tbsp wine, stir fry well, thicken and serve several times;

3. Wash the Pearl leaves, take off the leaves, wipe them dry, put them into the boiling oil, fry them and put them into the plate.

Chili fish

Dace braised Yabai is a traditional local dish in Hunan Province, which belongs to Hunan cuisine. Chili fish is white, red, green and yellow. Its color is simple, fresh and crisp. Mud carp is rich in protein, vitamin A, calcium, magnesium, selenium and other nutrients. Its meat is tender and delicious. Cabbage heart has been one of the favorite vegetables of Chinese people since ancient times. It tastes delicious and has the characteristics of "replacing meat with vegetable". Mud carp has a lot of fiber and is tender, which has the effect of benefiting dampness and tonifying.

Introduction to dishes

Chili fish belongs to Hunan cuisine. Fish is acidic food and chili is alkaline food. If you eat too much acidic food, it will lead to fatigue. Matching with alkaline food can play a coordinating role. In addition, the fishy smell of fish, coupled with pepper can eliminate fishy, fresh, stimulate oral mucosa, promote saliva secretion, cause gastric peristalsis, enhance appetite, promote digestion. Chili fish is white, red, green and yellow. Its color is simple, fresh and crisp.

practice

Practice 1

Make food

One fresh fish, six pearl leaves, two green onions, chopped, half tbsp chili powder, one teaspoon sugar, two tbsp soy sauce, half tbsp salt, one tbsp ginger juice, one tbsp soy sauce, one tbsp protein, one tbsp flour, one tbsp oil.

Production process

1. Draw five or six cuts on both sides of the fish, and apply the marinade for more than half an hour

2. Heat the oil in the pan to 70%. Fry the fish until yellowish brown. Remove and set aside.

3. Add 2 tbsp oil, saute shallot, chili powder, fish and 1 / 2 tbsp wine, stir fry well, thicken and serve several times;

4. Wash the Pearl leaves, take off the leaves, wipe them dry, put them into the boiling oil, fry them crisp and put them into the plate.

Practice 2

Make food

Fish head, salt, monosodium glutamate, shredded ginger, chopped pepper and scallion

Production process

1. Wash the fish head with salt, monosodium glutamate and oil. (please cut the fish head by the seller. Don't cut the back.)

2. Put shredded ginger on the bottom of the plate, place the fish head, sprinkle shredded ginger on the fish head, cover with water and steam for 5 minutes.

3. Open the lid of the pot, add chopped peppers, cover and steam for 5 minutes. Depending on the size of the fish's head, steam more for a while, and reduce the time for a small one.

4. Turn off the fire and sprinkle the scallions while it's hot. Eat immediately.

Production tips

1. When handling the fish, pay attention to draw five or six strokes on both sides of the fish, and apply the marinade for more than half an hour.

2. Heat the oil in the pan until 70% hot. Fry the fish until yellowish.

nutritive value

Fish contains animal protein, calcium, phosphorus, vitamin A, D, B1, B2 and other substances, which are higher than pork, chicken and other animal meat. It is easy for human body to digest and absorb, and its absorption rate is as high as 96%. Due to its fine muscle fiber, large amount of soluble gelatinous substances and soft structure, fish is more suitable for patients, middle-aged and elderly people and children. Fish also contains a variety of unsaturated fatty acids only contained in aquatic animals. It can reduce cholesterol and triglyceride, prevent blood coagulation, and has a good effect on the prevention of coronary heart disease and cerebral hemorrhage.

Food Guide

The food is mutual restraint

People eat fish or eat fish, such as persimmon, grape, hawthorn, pomegranate, green fruit and other fruits with more tannin, which will be harmful to health. Because fish is rich in protein, calcium and other nutrients, if you eat with fruits with more tannins, it will not only reduce the nutritional value of protein, but also easily combine calcium and tannins into a new indigestible substance, which can stimulate gastrointestinal tract, cause discomfort, abdominal pain, vomiting, nausea and other symptoms. Do not eat fish at the same time, eat some fruits with too much tannic acid. After eating fish, we should eat these fruits every few hours.

Suitable population

It is suitable for all ages. But the following four types of people had better not eat fish.

Gout patients: fish contains purine substances, and gout is caused by the disorder of purine metabolism in the human body

Yes. Patients with hemorrhagic diseases: Patients with thrombocytopenia, hemophilia and other diseases should eat less or no fish.

Cirrhosis patients: when it is difficult to produce coagulation factors in cirrhosis, low platelet counts are likely to cause bleeding. If eating sardine, herring, tuna and other twenty carbon and five enoic acids, the disease will deteriorate rapidly.

Tuberculosis patients: when taking isoniazid, if you eat some fish, it is easy to have allergic reactions, mild nausea, headache, severe palpitations, mouth and face numbness, rash, diarrhea, abdominal pain, and even lead to hypertension and cerebral hemorrhage.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : La Jiao Yu